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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DC-Pol Max

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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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™ 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™ Go Fresh G

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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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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Poliferm P

Coadjunct for phenolic stability, suitable for refermentations.

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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 T

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

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Ittiocolla S

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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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