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.
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.
Copolymer of vinylimidazole and vinylpyrrolidone (PVI/PVP). It prevents oxidation, browning, pinking and formation of haze by removing pro-oxidant metals like iron and copper, and hydroxycinnamic acids and catechins, the main substrate of oxidation.
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.
Enological activated carbon in damp form. Highly effective in decolorizing wines and juice and in removing ochratoxin A (OTA). The controlled moisture present in Enoblack PF greatly reduces the spread of carbon dust in the atmosphere and makes it easier to use.
A stable pure silicon dioxide in aqueous solution. Sil Floc contains homogeneous, negatively-charged particles of silicon dioxide. The ultra-fine size offers a large contact surface and consequently acts as a counter-fining agent with protein fining agents. Solution pH 9.0-9.5.
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.
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.