Claril ZR
January 27, 2020 by Enartis Editor
- Vegan fining agent made from plant protein, chitosan and bentonite.
- Designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith.
- Removes unstable color compounds, improves wine clarification and filterability and reduces sulfur off-flavors.
CLARIL ZW
by Enartis Editor
- Vegan fining agent made from plant protein, chitosan and sodium activated bentonite.
- Designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (ZENITH and CMC).
- Effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.
PLANTIS PQ
by Enartis Editor
- Vegan friendly fining agent made of potato protein and chitosan.
- Effective in improving wine clarification, filterability and aromatic cleanliness.
- Removes oxidized and oxidable compounds and, in red wine, it reduces the perception of astringency and dryness.
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Finegel
February 25, 2019 by WebmasterFarnedi
- 20% liquid solution of high quality fish gelatin.
- Good for clarification of wine.
- Reduces oxidative and vegetal characteristics, eliminates harsh tannins and improves finesse.
Tip: Finegel solidifies at temperatures lower than 10°C (50°F).
Recommendations: Treat oxidation; reduce dryness.
Neoclar AF
January 4, 2019 by WebmasterFarnedi
- Bentonite, gelatin and activated carbon.
- Ensures fast clarification with minimal volume of lees.
- Improves organoleptic cleanliness of wine, reduces herbaceous characters and contributes to protein stability.
Recommendations: Improve cleanliness; reduce herbaceous notes; remove off-flavors.
Sil Floc
by WebmasterFarnedi
- Pure silicon dioxide in aqueous solution.
- Acts as a counter-fining agent with protein fining agents.
Hydroclar 45
by WebmasterFarnedi
- 45% liquid solution of food grade gelatin. Extremely hydrolyzed gelatin with low charge density.
- Highly effective in removing undesirable tannins.
Recommendations: Reduce excessive astringency; press wines, young red wines.
Usage: Add directly to juice using Venturi tube or dosing pump. Stir constantly during addition.
Hydroclar 30
by WebmasterFarnedi
- 30% liquid solution of food grade gelatin. Medium hydrolyzed gelatin.
- Good for clarification of juice and wine.
- Reduces dryness and astringency at the middle-end of the palate.
Recommendations: Flotation; clarification; reduce astringency; reduce astringency and dryness.
CLARIL AF
by WebmasterFarnedi
- Bentonite, PVPP and pea protein.
- Prevents and treats oxidation, prevents pinking and reduces bitterness.
- Improves protein stability and clarification.
- Alternative to casein and potassium caseinate.
Recommendations: Prevent oxidation; reduce browning; remove bitterness; protein stability.
PLANTIS AF-Q
July 8, 2022 by Enartis USA
- Allergen-free preparation made of pea protein and activated
- Activated chitosan and hydrolyzed vegetable protein work synergistically to increase flocculant efficacy in improving
- Assures clarification while forming small, compact lees, especially when used during
- Improves juice and wine resistance to oxidation by removing pro-oxidant metals and low molecular weight
- Helps preserve young color, increases aromatic cleanliness and freshness, reduces bitterness and astringency, and increases wine longevity.