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.

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.

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.

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%).