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.
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.
Liquid enzymatic preparation with betaglucanase and pectolytic activities. EnartisZym EZFilter improves the filterability of musts and wines thanks to its ability to hydrolyze pectins and polysaccharides from grapes and polysaccharides produced by microorganisms, such as glucans.
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.
Claril SP is a complex clarifying agent consisting of bentonite, PVPP and potassium caseinate. 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.
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.