CLARIFICATION

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.

No sediment. No waiting. No residues.

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

Stabilizing agent to remove pesticide residues from musts and wines. miniTubes™ technology.

Activated purified bentonite filaments with very high absorbing power to give brilliance to wine at low rates.

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.

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%).

Activated powder bentonite for musts and wines with high deproteinizing action.

The bentonite that responds to the need for protein stability and clarification without waste or sacrifices in terms of sensory quality objectives.

Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.

Powder group of enzymes with pectolitic action. It also shows a strong extraction power of colour (anthocyans) in red grapes.

Liquid enzyme that expresses its full potential when preparing the must for flotation process, since it is characterized by an excellent combination of fundamental pectolytic activities.

Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time.