New vegan fining agent developed to mitigate the impact of smoke exposure in all types of wine. Claril SMK can be used in juice or wine for removing compounds associated with smoke taint with very low impact in color and phenolic content even at high addition rates.
A pure polyvinylpolypyrrolidone, Stabyl is highly effective in removing oxidized and oxidizable polyphenols. It is recommended to prevent and treat oxidation in all types of wine. Stabyl can also be successfully used to reduce bitterness.
A blend of bentonite, gelatin and activated carbon, it can be used to treat white, rosé and red wines as well as juice. Neoclar AF ensures fast and thorough clarification with a minimal volume of lees. The combination of several organic clarifiers improves the organoleptic features of wine, while the bentonite ensures proper protein stability. It gives red wines remarkable stability without affecting color. Particularly effective in reducing herbaceous characters, it also improves 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 activated carbon is extremely effective in the correction of wines which present evident defects caused by Brettanomyces/Dekkera. Minimal additions are proven to significantly reduce volatile phenols, resulting in an overall improved wine aroma without affecting color. Also effective in removing compounds related to smoke taint.
A bentonite obtained by a special procedure. Its activation rate is designed to obtain a bentonite that combines excellent fining and protein removal properties with a limited volume of lees. In red wine, it is recommended to eliminate unstable color compounds and, together with Goldenclar Instant, for fining before cross-flow filtration.
A 45% liquid solution of food grade gelatin. This extremely hydrolyzed gelatin has a powerful tannin reducing effect. It is highly effective in removing undesirable tannins at the front of the palate and is therefore particularly suitable for softening pressed and young red wines.
A complex containing PVPP and pea protein. It is highly effective in the prevention and treatment of oxidation, pinking and the reduction of bitterness. Suitable for both wine and juice clarification. It can be used as an allergen-free alternative to potassium caseinate.
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.