Claril SMK
March 1, 2021 by Enartis USA
Claril SMK is a new fining agent developed to mitigate the impact of smoke exposure in all types of wine.
Its composition of a selected activated carbon boosted by chitosan and pea protein makes it effective for:
- Removing compounds associated with smoke taint;
- Fast clarification of juice or wine, allowing for the removal of the fining material simply by racking;
- Effective smoke taint removal with very low impact in color and phenolic content even at high addition rates;
- Restoring fruit character and freshness, as well reducing the “ashy” and bitter aftertaste common in smoke affected wines
Claril SMK does not contain allergenic compounds and is not required to be listed on the label. Additionally, the absence of products of animal origin allows it to be used in the production of wines destined for consumption by vegetarians and vegans.
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.
Claril QY
by WebmasterFarnedi
- Autolyzed yeast, pre-activated chitosan.
- clarification of all types of wine
- Reduces astringency and bitterness.
- Eliminates unstable color compounds.
- Reduces reductive and vegetal characters.
Tip: To increase effectiveness, keep Claril QY in suspension in wine for at least 30 minutes.
Recommendations: Allergen-free; vegan; reduce astringency; reduce bitterness; reduce reductive notes; reduce browning.
Fenol Free
by WebmasterFarnedi
- Enological activated carbon in powder form.
- Deodorizing, high affinity with volatile phenols related to Brettanomyces and smoke taint.
- Little effect on wine color.
Sil Floc
by WebmasterFarnedi
- Pure silicon dioxide in aqueous solution.
- Acts as a counter-fining agent with protein fining agents.
Pluxcompact
by WebmasterFarnedi
- Granulated calcium bentonite sodium activated.
- Generates limited amount of compact lees.