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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:
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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
DEACIDIFICATION
Pure gelatine of porcin origin, heat-soluble, available in powder form.
Liquid gelatin produced from a selection of exceptionally pure raw materials (Porcine origin).
Liquid gelatin produced from a selection of exceptionally pure raw materials from exclusively pig origin.
De-acidification of musts and wines.
De-acidification of musts and wines.
TARTRATE STABILIZATION
ARABIC GUMS
Gum arabic solution, with a very low clogging index. STABIVIN® SP is a gum arabic solution manufactured from highly purified and selected gums. Participates to wine colloidal structure.
Selected and purified arabic gum solution, 100% VEREK, with a high stabilisation index.
New generation of arabic gum presented in instant form that dissolves rapidly and entirely (IDP Process).
Cellulose gum solution (CMC/ E466). CELSTAB® is intended for wine stabilisation in relation to tartrate salt precipitations.
Specific mannoprotein (MP40 – Patent n°2726284), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallisation.
METATARTARIC ACID
MICROBIAL CONTROL
Metatartaric acid esterification index 40-42. Inhibition of crystallisation of potassium bitartate salts. Prevents tartaric cristalisation.
Chitosan and enzyme based preparation for the control of Brettanomyces spoilage.
Formula made from chitosan, 100% based on fungal origin, and inactivated yeast for reducing the microbial load (unfavourable micro-organisms). Biocontrol product.
BENTONITES
ACTIVATED CARBON
For the treatment of musts and new wines still in fermentation to reduce geosmine and octenone content. Corrects the organoleptic faults due to fungi contamination such as rot or powdery mildew.
Oenological activated carbon in a granulated form for the decolourisation of stained juice and white wine. Strong decolourising power on juice and white wines. Elimination of the phenolic compounds responsible for oxidation.
Food-grade powdered activated carbon. Treatment of oxidised white wines.
Natural calcium sodium bentonite for protein stabilisation of wine during crossflow filtration. Highly purified, it contains very little crystalline silica responsible for membrane abrasion. A defined particle size avoids both filter blockage and residual microparticles post filtration.
OTHER FINING & ADDITION PRODUCTS
Preparation combining PVPP and potassium caseinate intended for preventive and curative treatment of oxidation.
Fining agent which is particularly adapted to reduce and harmonize excess polyphenolic fractions in red wines.
ICHTYOCOLLE is a fish-based fining agent adapted to high-grade fining and clarification of white and rosé wines. Restores high organoleptic clarity and gives remarkable brilliance to treated wines.
30% silicon dioxide colloidal solution, mainly used to facilitate flocculation and to accelerate sedimentation during fining operations.
Oxidation protection for musts and juices. Preserves freshness and aromatic intensity. SUPRAROM® is used on Botrytis-affected grapes. Add SUPRAROM® immediately prior to crushing or into the press.
Polyvinyl polypyrrolidone in granulated form. For effective colour stability of juices and wines by selective adsorption of oxidized and oxidizable polyphenols responsible for color deviations and bitterness.
Potassium Sorbate. Yeast inhibitor for sweet wines.
Potassium caseinate developed for any treatment of oxidation phenomena and maderization in musts and wines.
Enzyme with endo-glucosidase activity; hen egg white extract. Microbial mangement of wines.
Grape skin extract is an excellent choice for your red wine that needs a little help with color. This is a water-soluble natural food color extracted from Vinifera grape skins. It adds a great deal of color and we suggest using a bench test to find the amount required. Color is almost always stable. Product should be kept refrigerated.