carbon, with miniTubes™ technology, to remove off-flavours.

PVPP with miniTubes™ technology for must and wine stabilization. It's used on musts and wines to remove oxidized and oxydizable polyphenols.

PVPP with miniTubes™ technology for must and wine stabilization. It's used on musts and wines to remove oxidized and oxydizable polyphenols.

For the selective removal of metals from grape must. miniTubes™ technology.

Stop powder formation! Agglomerated carbon for winemaking, the pellets do not release powder and can be hydrated in water better than normal carbon.

For the treatment of white must during the alcoholic fermentation, Kolirex CP is used for the elimination of oxidative polyphenols and to increase protein stability.

A specific fining agent that can drastically reduce the riboflavin content in a wine. It can also be used when it is necessary to adjust the polyphenolic content and stabilize the wine colour over time.

A specific fining agent that can drastically reduce the riboflavin content in a wine. It can also be used when it is necessary to adjust the polyphenolic content and stabilize the wine colour over time.

Removes metals, increases longevity. miniTubes™ technology.

Fining, stabilization and sensory finishing touches, for white and rose wines.

Makes a brilliant red colour, increases filtration capacity, fixes oxidative colour defects, covers tannic astringency and gives mouth volume

Coadjunct for phenolic stability, suitable for refermentations.

Fining agent for red wines. Based on gelatine and plant proteins.

Fining agent for vinegars and "difficult" white wines.

Egg whites for removing excess tannins in aged red wines.

Very fine decolourizing carbon, with classic action of control on the colour shade of the final wine.

Special fining powder based on casein, containing particular plant fibres for a best and more regular must fermentation.

Clarifying agent used during the alcoholic fermentation in order to remove the unstable and oxidative polyphenolic fractions.

Containing 25% PVPP, for a more complete colour stabilisation in wines and musts. It can be directly used in powder.

Clarifying and stabilizing agent for musts and white wines. It's effective for the prevention of oxidative phenomena which can affect color and aroma.

Based on concentrated caseinate (casein > 65%), silica and active bentonites, for colour stabilisation of wines.

Clarifying and stabilizing agent for white wine, it's effective against polyphenols, catechins, leucoanthocyanins, and the other substances involved in oxidative aging of white wines.

carbon to remove off-flavours.

Stabilising product which can be successfully used on musts and/or wines with a high content of unstable polyphenols.

Powder gelatin with high surface charge , specific for flotation.

Stabilised solution 25%.

Stabilised solution 40%.

Very fine powder, soluble in cold water.

Sheets of pure gelatine, soluble in lukewarm water.

Micro-granular pure powder, soluble in lukewarm water.

Activated chitosan in solution, ideal for flotation.

The perfect mix of potato and pea protein. During the fining of musts, static sedimentation or flotation, and wines it leads to the clarification and the removal of oxidized colour fractions.

Plant protein-based liquid fining agent. For musts and wines.

Chitosan and plant protein-based fining agent. For musts and wines.

Gluten-free product. In white juices and wines avoids oxidative reactions; in red wines it improves mouthfeel and filterability.

Pea protein-based liquid fining agent. For musts and wines.

Very pure powder potassium caseinate selection.

Stabilised alkaline solution of silica sol 30%.

Concentrated stabilised solution (> 50%).