Allergen free preparation of pea protein and PVPP specifically used for prevention of oxidation in white and rose wines. Eliminating phenolic compounds in must that can trap aromas and alter wine color
Juice and Wine fining
Non-allergenic preparation combining PVPP, bentonite and vegetal protein (patatin, a potato protein isolate), intended for preventive treatment of oxidation in white and rosé juices or wine and refining red press wines.
Juice and Wine fining
Allergen free preparation, combining vegetal protein (pea), bentonite and active carbon to ensure hue stability of rosé wines in time, by eliminating oxydisable polyphenols during fermentation. Help the decontamination of musts and wines in fermentation. Contributes to a selective adsorption of unstable proteins in wine, to engage protein stabilisation
Juice and Wine fining
Vegetal protein base and calcium bentonite preparation, vegetal protein especially selected for its strong reactivity regarding the phenolic compounds and a calcium bentonite with strong clarification action for must and wine fining.
Juice and Wine fining
Preparation with vegetal protein (patatin, which is a potato protein isolate) and PVPP to control rosé must oxidation. Decreases the content of phenolic compounds and allows the stabilisation of the hue by eliminating oxidised polyphenols that may alter wine colour
Juice and Wine fining
