Stabyl MET
April 23, 2019 by WebmasterFarnedi
- PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and silica.
- Absorbs metals (high affinity with Cu) and removes hydroxycinnamic acids and low molecular weight catechins.
- Limits oxidation, browning and destruction of varietal thiols.
- Prevents pinking and formation of copper haze.
Tip: To increase effectiveness, keep Stabyl MET in suspension in wine for at least 1-2 hours.
Recommendations: Prevent oxidation; reduce browning; remove bitterness.
Stabyl
by WebmasterFarnedi
- Pure polyvinylpolypyrrolidone (PVPP).
- Highly effective in removing oxidized and oxidizable polyphenols, browning compounds and off-flavors.
- Prevents and treats oxidation, prevents pinking and reduces bitterness.
Recommendations: Treat and prevent oxidation; reduce browning; remove bitterness; press wines.
Pharmabent
by WebmasterFarnedi
Formerly Pure Bento
- Powdered calcium bentonite sodium activated. Selected from the purest natural bentonites to meet the strictest requirements from the food industry.
- Very large adsorption surface, high protein removal capacity.
- Removal of unstable color and pinking matter.
Clargel
by WebmasterFarnedi
- Liquid food grade gelatin. Medium-high molecular weight.
- Very effective for clarification.
- Improves balance and eliminates excessive astringency without affecting wine structure.
Recommendations: Clarification; reduce astringency; young red wines.
EnartisPro Perlage
February 26, 2019 by WebmasterFarnedi
- Yeast cell walls rich in antioxidant sulfur peptides. Releases a large quantity of readily-soluble mannoproteins.
- Ensures antioxidant protection and protects aroma and color.
- Improves colloidal, protein and tartrate stability and foaming properties
- Increases shelf life of base wines and protects wine during storage before second fermentation.
- Produces fresh, round and balanced sparkling base wines.
Recommendations: Antioxidant; aroma protection; improve mouthfeel; improve foaming properties; protect base wine during storage.
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 SP
by WebmasterFarnedi
- Bentonite, PVPP and potassium caseinate.
- Prevents and treats oxidation, browning and pinking.
- Improves aromatic cleanliness and reduces bitterness.
Recommendations: Improve cleanliness; treat oxidation; reduce browning; reduce bitterness.
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.
Enoblack Super
by WebmasterFarnedi
- Enological activated carbon in powder form.
- High decolorizing capacity.
- Removes ochratoxin A (OTA).