Fining, Stabilizing & Additions
Also see Allergen Free Fining Agents
Product
Properties
Application
Gelatins are obtained from the partial hydrolysis of the collagen contained in animal skins.
They are used in the fining of red, white and rosé wines, in order to clarify and stabilize the wine, and to improve their sensory qualities. The gelatins manufactured in our factory are made from rigorously selected raw materials and undergo strictly controlled production protocols.
Numerous parameters involved in gelatin manufacturing lead to a great diversity of products, however three main criteria allow this diversity to be characterised:
-
Type of hydrolysis: chemical or enzymatic.
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Intensity of hydrolysis.
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Purity of the raw gelatin used.
Depending of these criteria, very different gelatins are produced, whose properties, and consequently organoleptic impacts on the wine, are extremely varied.
Gelatines
Application
Properties
Product
Solution of pure food grade gelatine - Pig origin exclusively.
Allows rapid elimination of undesirable phenolics and contributes to the wine's ageing potential.
Characterised by a high surface charge density enabling it to act with precision on certain colloidal substances which act as aroma maskers. Promotes aroma expression, and restores freshness without modifying the structural equilibrium of the wine.
Clarification & Stabilization
Clarification & Stabilization
Liquid gelatin produced from a selection of exceptionally pure raw materials. Pig origin exclusively. Promoting the organoleptic potential of wines, elimination of phenolics and aggressive tannins. Recommended for red and rose wines.
Clarification & Stabilization
Tartrate Stabilization
Product
Properties
Application
Intended for wine stabilisation in relation to tartrate salt precipitations. Can be used on white and lightly coloured rose wines ONLY.
Red wine potassium bitartrate stabilizer made from potassium polyaspartate and arabic gum solution.
Tartrate Precipitations
Specific yeast cell wall mannoprotein for the stabilisation of potassium bitartrate salts in all wines.
Tartrate Precipitations
Tartrate Precipitations
Arabic Gums
Product
Properties
Application
Colloidal Stability
Arabic gum, specially filtered and purified, made from selected premium raw material. Contributes to the colloidal structure of the wines..
A filtered, purified solution of "100% Verek " gum arabic, with a high stabilization index
Granulated gum arabic. Stabilises colouring matter in young red wines. Softens the wines aggressive tannins, instant dissolving.
Colloidal Stability
Colloidal Stability
Colloidal Stability
Metatartaric Acid
Product
Properties
Application
Intended for wine stabilisation in relation to tartrate salt precipitations.
Tartrate Precipitations
Bentonites
Product
Properties
Application
Combination of selected bentonites and soluble casein
Clarification & Protein Stability
Protein Stability
Natural calcium bentonite for protein stabilisation of wine during crossflow filtration.
Activated Carbon
Product
Properties
Application
Organoleptic Corrector
Oenological carbon from vegetal origin. It is characterised by a specific porosity that allows the selective adsorption of geosmin and octenone.
Powdered activated carbon for the treatment of oxidised white wines.
Oxidation Correction
Granulated activated carbon for the treatment of oxidised white wines.
Oxidation Correction
Other Fining or Addition Products
Product
Properties
Application
A colloidal solution of silicon dioxide
Oxidation protection for musts and juices, preserving freshness and aromatic intensity. Ideal for Botrytis affected grapes. Composed of ascorbic acid, tannin and potassium metabisulfite.
Oxidation Protection
Oxidation Treatment
Pure Polyvinylpolypyrrolidone (PVPP). Preventive and curative treatment of oxydation in wine and must.
Brettanomyces Control
Chitosan and enzyme based preparation for the control of Brettanomyces spoilage.
Potassium Sorbate - yeast inhibitor for sweet wines.
Yeast Inhibitor
Formula made from chitosan, vegetable protein (patatin, which is a potato protein isolate) and pectinase and ß-glucanase-based enzyme preparation for reducing the microbial load (yeasts, lactic bacteria, acetic acid bacteria), as well as protecting wines against certain unfavourable microorganisms.
Microbial Protection,
Antioxidant &
Clarification
Treatment for oxidation and maderization in rose and white wines. Removes browning and contributes to colour refreshment, refines sensory characteristics. In the case of Botrytis infected grapes, recommended in young wines to decrease oxidized characteristics. Clarification agent contributing to preparing for wine filtration.
Enzyme with endo-glucosidase activity; hen egg white extract. Delays or prevents malolactic fermentation by degrading lactic bacterial cell walls.
Prevention
ERELTE
Anthocyanin powder from premium red grape skins. Colouring agent.
Colour Addition
GRAPE SKIN EXTRACT (NON LAFFORT)
Natural grape colouring from premium red grape skins. Liquid colouring agent.
Colour Addition
Antioxidant used in wine. Can be used for sanitation.
Protection & Sanitation