Claril HM | Fining

PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and pre-activated chitosan.

Adsorbs heavy metals (Cu, Fe, Al) and removes hydroxycinnamic acids and low molecular weight catechins.

Prevents oxidation, browning, pinking and destruction of varietal thiols.

Tip: To increase effectiveness, keep Claril HM in suspension in wine for at least 1-2 hours.

Recommendations: Prevent oxidation; reduce browning; preserve aromas; prevent copper haze.

Dosage: 30-50 g/hL (2.5-4.2 lb/1,000 gal)
Packaging: 2.5 kg

Allergen free
Vegan

Request Information

Fill out the form below to request more information about our products or services or if you need to be contacted by one of our local sales representatives.

Name^*

Last^*

Job Position^*

Company^*

City^*

State/Province^*

Country^*

Phone^*

E-Mail^*

Message^*

^* Mandatory fields

By subscribing, I agree to the terms of the Privacy Policy pursuant to article 13 of the GDPR (Privacy Policy) I would like to subscribe to the Enartis newsletter to keep me updated on technical articles, application advice, videos, events and news from the enological & wine market

Products