PLANTIS PQ is an allergen free and vegan friendly fining agent made of potato protein and chitosan. It is effective in improving wine clarification, filterability, aromatic cleanliness and in removing oxidized and oxidable compounds. In red wine, it reduces the perception of astringency and dryness while respecting balance and structure.
A blend of bentonite, gelatin and activated carbon, it can be used to treat white, rosé and red wines as well as juice. Neoclar AF ensures fast and thorough clarification with a minimal volume of lees. The combination of several organic clarifiers improves the organoleptic features of wine, while the bentonite ensures proper protein stability. It gives red wines remarkable stability without affecting color. Particularly effective in reducing herbaceous characters, it also improves filterability.
A stable pure silicon dioxide in aqueous solution. Sil Floc contains homogeneous, negatively-charged particles of silicon dioxide. The ultra-fine size offers a large contact surface and consequently acts as a counter-fining agent with protein fining agents. Solution pH 9.0-9.5.
Pure, powder egg albumin for softening and refining the structure of red wines. It eliminates excessive astringency by flocculating a wide spectrum of tannin fractions. Blancoll is particularly recommended for its quality activity: it rounds off structure without causing imbalance and maintains the aroma and original features of wines.
A blend containing bentonite, PVPP and pea protein. Claril AF is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness. The presence of bentonite in the formulation increases protein stability and guarantees good clarification. It can be used as an allergen-free alternative to potassium caseinate.
Pure hot soluble gelatin, certified organic in accordance with European Regulation [Reg. (EC) N° 843/2007 and Reg. (EC) N° 889/2008]. It has a great cleaning capac¬ity while respecting wine structure. Recommended for high-quality wine and juice clarification.
Pure pea protein in liquid solution stabilized with SO2. PLANTIS AF-L improves juice and wine clarity whilst producing
small volume of lees and increases wine resistance to oxidation by removing iron and catechins. The liquid form makes it suitable for the addition with dosing pumps.
A pure, allergen-free pea protein. PLANTIS AF allows juice and wine clarification while producing a small volume of lees. It reduces wine sensitiveness to oxidation by removing iron, catechins and short chain-length polyphenols. Recommended for flotation.