A top-grade clarifier fostering rapid sedimentation, refining wines by eliminating harsh/bitter end notes while preserving aromatic quality.
A unique and innovative technological ancillary made up of polysaccharides of non-animal origin that is allergen- and synthetic product-free.
An allergen-free plant-based protein designed to combat oxidation of juice and wines while contributing to their clarification.
A highly concentrated chitosan flotation aid, for white, rosé and red juices, and is natural, biodegradable and non-allergenic.
An inert active vegetal charcoal adapted for discolouration of juice and stained white wines, designed not to affect a wines bouquet.
Highly effective in neutralising the electrical charge of the solid-gelatin floccules produced in flotation, enhancing speed of clarity.
An active vegetal charcoal, used for deodorising juice and wines, especially against certain tastes: mould, and vegetal (IPMP).
A very good flocculating agent. It facilitates sedimentation of lees at the end of alcoholic fermentation and has low deproteinising power.
Qi’UP XC Mes is a highly concentrated liquid chitosan flotation aid, for white, rosé and red juices.
QiFine Mes is a complex liquid preparation made from chitosan and pea protein, it removes brown colour
Qi'Smoke is a formulation of chitosan and high quality carbon specifically developed for the reduction and elimination of smoke taint in wine.
Trap'Metals is a chitosan based, non-allergenic product to reduce the concentration of metals in juice and wine.
Delays the formation of tartaric sales (both potassium and calcium) in wine, and is a highly purified CMC.
Significantly reduces oxidation phenomena. Its formulation results from a synergistic effect between bentonites, PVPP and plant proteins.
Essential for optimum tartrate stabilisation of wines that contain a high calcium content liable to form precipitates in the bottle.
A high quality activated bentonite, for use in juice and wine and is an excellent clarifier, offering a better colloidal stability.
Eliminates certain phenol substances responsible for browning or organoleptic deviations in certain wines.
Contains 52 to 55% available sulphur dioxide, is an antiseptic against yeast/bacteria and operates as an antioxidant activity.
Simplify the sulphiting operation for wines matured under wood and allow for gradual uniform release of the required dose of SO2.