Claril ZW is designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC). It is effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.
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.
EnartisTan MEL is an ellagic tannin extracted from French oak, specific for the treatment of white and red wines during aging. It can be used for fining, protein stabilization of white and rosé wines and to reduce the content of iron and other metals.The use of EnartisTan MEL as a wine fining and stabilizing agent prevents and treats the formation of reduction notes, respects structure and organoleptic balance, enhances oak notes in wines aged in barrels.
Fining agent for musts, Protomix G clarifies and at the same time reduces the content of proteins and phenols responsible for wine chemical-physical and sensory instability. Made of bentonite, casein and cellulose, Protomix G is suitable for use even during alcoholic fermentation when, besides improving clarification, it detoxifies and provides physical support to the yeast.
Claril SP is a complex clarifying agent consisting of bentonite, PVPP, potassium caseinate and silica. It is recommended for the prevention and correction of the oxidative phenomena associated with phenolic components of must and wine. Wines treated with Claril SP have more intense, elegant aromas and longer shelf life. Claril SP can also be used to increase clarity and reduce bitterness.
Copolymer of vinylimidazole and vinylpyrrolidone (PVI/PVP), silica. It prevents oxidation, browning, pinking and formation of haze by removing pro-oxidant metals like iron and copper, and hydroxycinnamic acids and catechins, the main substrate of oxidation.
This fining agent benefits from the synergistic actions of activated chitosan and polyvinylimidazole/polyvinylpyrrolidone (PVI/PVP) to reduce the concentration of iron, copper, hydroxycinnamic acids and catechins, which are key players in the process of oxidation. Therefore, treatment with Claril HM allows the production of wines with a longer shelf life, more intense and persistent aroma and fresher color.
Complex containing bentonite, PVPP, pea protein and cellulose. Protomix AF is designed to clarify musts while simultaneously removing oxidizing and oxidizable polyphenolic substances along with proteins responsible for wine instability. Protomix AF improves the filterability of the wine.
A complex containing PVPP, pea protein and silica. It is highly effective in the prevention and treatment of oxidation, pinking and the reduction of bitterness. Suitable for both wine and juice clarification. It can be used as an allergen-free alternative to potassium caseinate.
Preparation made of pea protein and activated chitosan. It assures a nice clarification while forming small, compact lees, especially when used in flotation. At the same time, it improves juice and wine resistance to oxidation by removing pro-oxidant metals and low molecular weight polyphenols.