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.
Inactivated yeast with high content of mannoproteins. EnartisPro Perlage is used during the fermentation of base and sparkling wines to protect against premature ageing and stabilize aromas over time. It provides protection, stability and aromatic persistence. In the Charmat method, the concentration of polysaccharides in wines increases, establishing the ideal colloidal framework for foam formation. Natural anti-ageing factors maintain freshness and aromatic stability.
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.
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.
Granulated fining mixture containing copper, to be used for correcting and preventing appearance of sulfides or reductive characters. When used to treat sulfides, it immediately eliminates off aromas and flavors produced by mercaptans and H2S thus allowing fruit elements to emerge. Because of its components, Revelarom allows the removal of the chelates formed between copper and sulfur compounds, thus preventing the reappearance of reductive notes coming from the hydrolysis of these complexes.
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.
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.