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.
|
carbon, with miniTubes™ technology, to remove off-flavours. |
depliant |
TS |
focus |
|
|
Stop powder formation! Agglomerated carbon for winemaking, the pellets do not release powder and can be hydrated in water better than normal carbon. |
depliant |
TS |
focus |
|
|
Fining agent for vinegars and "difficult" white wines. |
depliant |
TS |
|
|
|
Egg whites for removing excess tannins in aged red wines. |
depliant |
TS |
|
|
|
Clarifying agent used during the alcoholic fermentation in order to remove the unstable and oxidative polyphenolic fractions. |
depliant |
TS |
|
|
|
Based on concentrated caseinate (casein > 65%), silica and active bentonites, for colour stabilisation of wines. |
depliant |
TS |
|
|
|
Very pure powder potassium caseinate selection. |
|
TS |
|
|
|
