Clean Up
Activated carbon to correct sensory faults resulting from contaminating microorganisms. Particularly suitable against volatile phenols, geosmin, and garlic scents.
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.
Activated carbon to correct sensory faults resulting from contaminating microorganisms. Particularly suitable against volatile phenols, geosmin, and garlic scents.
Plant protein based fining and stabilizing agent for white wines; removes polyphenols, catechins, leucoanthocyanins and substances involved in the oxidative aging of white wines. Restores wines affected by premature aging by removing oxidized compounds.
K caseinate (> 65%), is recommended for products affected by oxidative casse or in order to avoid or reduce oxidative phenomena over time. Protects from metal casse, especially ferric phosphate casse.
PVPP and plant protein fining and stabilizing agent. For white and rosé wines it helps prevent oxidative phenomena that affect the colour and aromas.
PVPP and casein formula, absorbs oxidizable polyphenol compounds (flavanoid, catechins, astringent tannins and leucoanthocyanin), improves the clarity and reduces undesirable metal and protein content.
Fining agent with regulation activity of fermentation. It quickly breaks down colloids and polyphenolic load with the production of compact sediments. Polysaccharide fibres favour a good fermentation process.