Fining adjuvant for must, white and rosé wines, and sparkling wine bases. Its composition of plant proteins with high efficacy in eliminating potentially oxidizable compounds and a mixture of bentonites for cleanliness and protein stability enables it to prevent oxidation, clarify must, and stabilize proteins, while respecting sensory qualities.
Claril ZW is designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC). It is effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.
Pure polyvinylpolypyrrolidone in granular form for the prevention and treatment of oxidation. The granular form avoids the formation of dust and helps the dispersion in water, without forming lumps.
This fining agent benefits from the synergistic actions of activated chitosan and polyvinylimidazole/polyvinylpyrrolidone (PVI/PVP) to reduce the concentration of iron, copper, hydroxycinnamic acids and catechins, which are key players in the process of oxidation. Therefore, treatment with Claril HM allows the production of wines with a longer shelf life, more intense and persistent aroma and fresher color.
A blend containing bentonite, PVPP and pea protein. Claril AF is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness. The presence of bentonite in the formulation increases protein stability and guarantees good clarification. It can be used as an allergen-free alternative to potassium caseinate.
A pure, allergen-free pea protein. Plantis AF allows juice and wine clarification while producing a small volume of lees. It reduces wine sensitiveness to oxidation by removing iron, catechins and short chain-length polyphenols. Recommended for flotation.
Compact pellet form decolorizing carbon, Enoblack Perlage® is for must and wine discoloration. The pellet form makes it easy to use and to rehydrate without dust.