Fining and Stabilizing
Vegetal Protein
Product
Properties
Application
Vegetal isolate of protein from potato, which has been selected for its clarification properties.
Clarification & Stabilization
Gelatines
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 stabilise 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:
Depending of these criteria, very different gelatins are produced, whose properties, and consequently organoleptic impacts on the wine, are extremely varied.
Application
Properties
Product
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.
Arabic Gums
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.
Solution of pure food grade gelatine - Pig origin exclusively.
Allows rapid elimination of undesirable phenolics and contributes to the wine's ageing potential.
Clarification & Stabilization
Cellulose Gum Solution
Application
Properties
Product
Tartrate Precipitations
Intended for wine stabilisation in relation to tartrate salt precipitations. Can be used on white and lightly coloured rose wines ONLY.
Product
Properties
Application
Colloidal Stability
Colloidal Stability
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.
Metatartaric Acid
Product
Properties
Application
Intended for wine stabilisation in relation to tartrate salt precipitations.
Tartrate Precipitations
Bentonites
Combination of selected bentonites and soluble casein
Clarification & Protein Stability
Application
Properties
Product
Protein Stability
Natural calcium bentonite for protein stabilisation of wine during crossflow filtration.
Activated Carbon
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
Application
Properties
Product
Other Products
Application
Properties
Product
A colloidal solution of silicon dioxide
Oxidation protection for musts and juices, preserving freshness and aromatic intensity.
Oxidation Protection
Oxidation Treatment
Brettanomyces Control
Preventive and curative treatment of oxydation in wine and must. Pure Polyvinylpolypyrrolidone.
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.
Oxidation Treatment
Fish-based fining agent adapted to high-grade white and rosé wine fining and clarification
Fining agent which is particularly adapted for reducing and harmonising excess polyphenolic fractions in red wines.
Preparation associating PVPP and potassium caseinate that efficiently contributes to the adsorption of oxidised and oxidisable phenolic compounds while preserving the organoleptic potential of wines.
Fining and Clarification
Soften Tannins
Floculation and Settling
Oxidation Treatment
