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.