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.
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.
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.
Plantis PQ is an allergen free and vegan friendly fining agent made of potato protein and chitosan. It is effective in improving wine clarification, filterability, aromatic cleanliness and in removing oxidized and oxidable compounds. In red wine, it reduces the perception of astringency and dryness while respecting balance and structure.
EnartisTan MEL is an ellagic tannin extracted from French oak, specific for the treatment of white and red wines during aging. It can be used for fining, protein stabilization of white and rosé wines and to reduce the content of iron and other metals.The use of EnartisTan MEL as a wine fining and stabilizing agent prevents and treats the formation of reduction notes, respects structure and organoleptic balance, enhances oak notes in wines aged in barrels.
Liquid enzymatic preparation with betaglucanase and pectolytic activities. EnartisZym EZFilter improves the filterability of musts and wines thanks to its ability to hydrolyze pectins and polysaccharides from grapes and polysaccharides produced by microorganisms, such as glucans.
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.
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.
Copolymer of vinylimidazole and vinylpyrrolidone (PVI/PVP), silica. 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.