Claril ZR is designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith. It removes unstable color compounds, improves wine clarification and filterability, reduces sulfur off-flavors and makes wines with longer shelf-life.
Allergen and animal-free fining agent, Claril QY is a complex made of yeast derivative and chitosan. It can be used for the clarification of any kind of wine. In reds, it reduces astringency and bitterness, improves clarity and removes unstable color. In whites, it improves the balance and reduces bitterness without affecting the structure.
Pulviclar S is an ultra-pure, food grade, warm soluble, granulated gelatin characterized by high molecular weight and high charge density. In wine and juice, Pulviclar S is a very effective clarifier, among the best for flotation. In quality red wines, it improves balance by eliminating excess astringency at the end of the palate without reducing structure.
Goldenclar Instant is a high molecular-weight, granulated food-grade gelatin for the clarification of high-quality wine and juice. Because of the pre-hydration process utilized during its production, it can quickly be dissolved in room temperature water. It reduces astringency and improves clarity and filterability in both red and white wines without affecting structure. Goldenclar Instant is an ideal alternative to egg albumin for the production of allergen-free wines.
An atomized food grade gelatin easily soluble in cold water. It is ideal for softening pressed wines and young red wines that have excessive astringency at the front of the palate.