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.
20% liquid solution of high-quality fish gelatin. It is recommended for the treatment of any kind of wine with the objectives of assuring a nice clarification, reducing oxidative and vegetal characteristics, eliminating harsh tannins and improving aroma finesse.
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.
Allergen and animal-free fining agent, Claril QY is a complex made of yeast derivative and chitosan. It can be used for the clarification of any kind of wine. In reds, it reduces astringency and bitterness, improves clarity and removes unstable color. In whites, it improves the balance and reduces bitterness without affecting the structure.
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.
Goldenclar is a high molecular weight gelatin in sheets, very effective in improving clarity of every wine. In red wines it decreases overall astringency without affecting the balance and respecting the initial structure. It is recommended as an alternative to egg albumin for the treatment of medium-long aging wines.
A 45% liquid solution of food grade gelatin. This extremely hydrolyzed gelatin has a powerful tannin reducing effect. It is highly effective in removing undesirable tannins at the front of the palate and is therefore particularly suitable for softening pressed and young red wines.