Wine and vinegar products for fermentation, filtration, fining and stabilization. Biotechnologies (yeasts, bacteria, enzymes) applied to food & beverage industry. Hygiene and disinfection for wine and vinegar production plants.
FINING
Dal Cin is a main player in the fining revolution. miniTubes™: no dust, no dirt, simply efficient. Mosaico: the filling fining. VIP range: Stop to Allergens.
Carb-OFF

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

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DC-Pol G

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

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Drop&Go

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

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Grandecò

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

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Kolirex™ C

For white wines, against oxidations and unstable proteins. The product contains active carbon.

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Kolirex™ CP

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.

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Kolirex™ Go Fresh

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.

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Kolirex™ P

For white and red wines in order to prevent problems of oxidation and tannins-proteins combination. The product contains PVPP.

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Metaless

Removes metals, increases longevity. miniTubes™ technology.

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Mosaico Protect

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

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Mosaico Round

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

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Poliferm P

Coadjunct for phenolic stability, suitable for refermentations.

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Albakoll™B

Fining powder based on bentonites and protein groups, stabilised with small quantities of carbon. Suggested for white wines rich of colloids, iron or easily oxidable.

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Albakoll™ R

Fining powder based on bentonites and protein groups, suggested for fining and stabilization of red wines rich of colloids or tannins. It's also suggested for musts.

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Albakoll™ T

Fining powder based on bentonites and special protein groups, stabilised with small quantities of carbon. Suggested for raw vinegars or wines used for the vinegar process. It leads to a good stability of polyphenolic or protein colloids.

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Albumina d'uovo

Egg whites for removing excess tannins in aged red wines.

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Carbodec DC

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Carbodec Plus

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

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Claracel DC

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

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Claracel VIP

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

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Clarapol DC

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

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Clarapol VIP

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

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Clarasi DC

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

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Clarasi VIP

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.

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Clean Up

carbon to remove off-flavours.

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DC-Pol P

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DC-Pol T

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

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Easyflot

Powder gelatin with high surface charge , specific for flotation.

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Gelatina 25

Stabilised solution 25%.

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Gelatina 40

Stabilised solution 40%.

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Gelatina nebulizzata

Very fine powder, soluble in cold water.

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Gelatina Oro fogli

Sheets of pure gelatine, soluble in lukewarm water.

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Gelatina Oro macinata

Micro-granular pure powder, soluble in lukewarm water.

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Ittiocolla S

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KitoClear

Activated chitosan in solution, ideal for flotation.

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Phytokoll™ App

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.

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Phytokoll™ App-L

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

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Phytokoll™ K

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

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Phytokoll™VIP

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

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Phytokoll™ Vip-L

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

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Proten-100

Very pure powder potassium caseinate selection.

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SIL-30

Stabilised alkaline solution of silica sol 30%.

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Sologel

Concentrated stabilised solution (> 50%).

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