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.
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.
Preparation made of pea protein and activated chitosan. It assures a nice clarification while forming small, compact lees, especially when used in flotation. At the same time, it improves juice and wine resistance to oxidation by removing pro-oxidant metals and low molecular weight polyphenols.
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.