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.
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 blend of selected bentonites and plant proteins, Clairperlage Uno is suitable for the protein stabilization of base wines all while respecting their foaming properties. It assures proper fining of young base wines, protein stabilization and it eliminates components that have a negative effect on foam.