New vegan fining agent developed to mitigate the impact of smoke exposure in all types of wine. Claril SMK can be used in juice or wine for removing compounds associated with smoke taint with very low impact in color and phenolic content even at high addition rates.
Claril ZR is designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith. It removes unstable color compounds, improves wine clarification and filterability, reduces sulfur off-flavors and makes wines with longer shelf-life.
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.
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.
Granulated fining mixture containing copper, to be used for correcting and preventing appearance of sulfides or reductive characters. When used to treat sulfides, it immediately eliminates off aromas and flavors produced by mercaptans and H2S thus allowing fruit elements to emerge. Because of its components, Revelarom allows the removal of the chelates formed between copper and sulfur compounds, thus preventing the reappearance of reductive notes coming from the hydrolysis of these complexes.
This activated carbon is extremely effective in the correction of wines which present evident defects caused by Brettanomyces/Dekkera. Minimal additions are proven to significantly reduce volatile phenols, resulting in an overall improved wine aroma without affecting color. Also effective in removing compounds related to smoke taint.
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.
A bentonite obtained by a special procedure. Its activation rate is designed to obtain a bentonite that combines excellent fining and protein removal properties with a limited volume of lees. In red wine, it is recommended to eliminate unstable color compounds and, together with Goldenclar Instant, for fining before cross-flow filtration.
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.