Building stability and longevity.
Prepare the musts for optimal fermentation, preserve the integrity of the colour and the fullness of the wines’ aromas, lay the foundations to guarantee stable and long-lasting products.
In red wines it corrects the oxidative defects of the colour, smooths the tannic asperity, gives body in the mouth and increases filterability. The yeast derivatives make the wine softer and more balanced. The chitin derivatives guarantee the elimination of fractions susceptible to oxidative degradation and at last the chitosan action reduces Brettanomyces contamination risks.
In white and rose wines, for fining, stabilization and sensory refinement. The yeast derivatives smoothen out the acidity and balance the mouthfeel. The reactivity of chitosan with oxidized compounds, as well as with copper and iron, contrasts oxidative phenomena, giving back freshness and reducing bitter notes while restoring the right hue of wine.
Fining agent based on yeast protein extract. Used in red wines to reduce astringency and vegetal characters, without significantly affecting colour. In white and rosé wines it reduces bitter notes and, in general, results in greater organoleptic cleanness.
To increase wine shelf-life. Removes metals and catechins, hence protecting aromas (both varietal and fermentation ones) and preventing browning and pinking. miniTubes™ technology.
Specific fining agent for drastic reduction of riboflavin in wine. Useful also to correct the polyphenol content as well as stabilize colour over time. Approved for organic use. miniTubes™ technology.
During alcoholic fermentation it eliminates oxidised polyphenols and increases protein stability. PVPP helps to obtain aromatic cleanliness and freshness. The processed cellulose fibres regulate the fermentation kinetics.
