Enartis

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.

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.

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.

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.

PROTOMIX AF

by WebmasterFarnedi

• Bentonite, PVPP, pea protein and cellulose.
• Prevents and treats oxidation, prevents pinking and reduces bitterness.
• Improves protein stability and clarification.
• Detoxifies juice/must to facilitate alcoholic fermentation.

Recommendations: Prevent oxidation; reduce browning; remove bitterness.

Usage: Dissolve in 10 times its weight of cold water. Allow to swell 3-6 hours. Stir constantly during addition.

Combistab AF

by WebmasterFarnedi

• PVPP and pea protein.
• Prevents and treats oxidation, prevents pinking.
• Reduces bitterness.
• Alternative to casein and potassium caseinate.

Recommendations: Prevent oxidation; reduce browning; remove bitterness.

Usage: Dissolve in 10 times its weight of cold water. Allow to swell 1 hour. Stir constantly during addition.