FINING, STABILIZING & ADDITIONS

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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:

  • Type of hydrolysis: chemical or enzymatic.

  • Intensity of hydrolysis.

  • 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

GÉLATINE EXTRA N°1
GÉLATINE EXTRA N°1
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GECOLL® SUPRA
GECOLL® SUPRA
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GELAROM®
GELAROM®
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POTASSIUM BICARBONATE
POTASSIUM BICARBONATE
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CALCIUM CARBONATE
CALCIUM CARBONATE
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TARTRATE STABILIZATION

ARABIC GUMS

STABIVIN® SP
STABIVIN® SP
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STABIVIN®
STABIVIN®
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OENOGOM® INSTANT
OENOGOM® INSTANT
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CELSTAB®
CELSTAB®
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MANNOSTAB® LIQUIDE 200
MANNOSTAB® LIQUIDE 200
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METATARTARIC ACID

MICROBIAL CONTROL

SUPER POLYTARTRYL®
SUPER POLYTARTRYL®
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OENOBRETT®
OENOBRETT®
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MICROCONTROL®
MICROCONTROL®
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BENTONITES

ACTIVATED CARBON

GEOSORB® GR
GEOSORB® GR
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CHARBON ACTIF PLUS GR
CHARBON ACTIF PLUS GR
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CHARBON ACTIF SUPRA 4
CHARBON ACTIF SUPRA 4
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ARGILACT
ARGILACT
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MICROCOL® FT
MICROCOL® FT
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OTHER FINING & ADDITION PRODUCTS

POLYLACT®
POLYLACT®
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OVOCLARYL
OVOCLARYL
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ICHTYOCOLLE
ICHTYOCOLLE
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SILIGEL®
SILIGEL®
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SUPRAROM®
SUPRAROM®
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VINICLAR® GR
VINICLAR® GR
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SORBISOL K
SORBISOL K
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CASEI PLUS
CASEI PLUS
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LYSOZYM
LYSOZYM
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ERELTE
ERELTE
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GRAPE SKIN EXTRACT
GRAPE SKIN EXTRACT
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