Acids and others

Fining powder based on bentonites and protein groups, suggested for fining and stabilization of red wines rich of colloids or tannins. It's also suggested for musts.

Fining powder based on bentonites and protein groups, stabilised with small quantities of carbon. Suggested for white wines rich of colloids, iron or easily oxidable.

Charcoal for the correction of sensory odors from Botrytis or other contaminating microorganisms. Especially suitable against volatile phenols, geosmin and garlic odours.

Based on concentrated caseinate (casein > 65%), silica and active bentonites, for colour stabilisation of wines.

Removes oxidized and oxidizable phenols from white and rosé ciders and wines. Prevents oxidation and refreshes products, making them more fresh and clean. The absence of powder and instant solubility are the main advantages of the product. PVPP in the form of miniTubes - for stabilizing wine and must.

Tablets against chalk, flower formation on the surface and acidity of wine.

Tablets against chalk, flower formation on the surface and acidity of wine.

Tablets against chalk, flower formation on the surface and acidity of wine.

Stop powder formation! Agglomerated carbon for winemaking, the pellets do not release powder and can be hydrated in water better than normal carbon.

For white wines, against oxidations and unstable proteins. The product contains active carbon.

For white and red wines in order to prevent problems of oxidation and tannins-proteins combination. The product contains PVPP.

Pure MTA with high esterification index.

Speciální kyselina metavinná proti riziku zamlžení.

The perfect mix of potato and pea protein. During the fining of musts, static sedimentation or flotation, and wines it leads to the clarification and the removal of oxidized colour fractions.

Stabilised alkaline solution of silica sol 30%.

Concentrated stabilised solution (50%).

Natural wine extract.