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.
An inert active vegetal charcoal adapted for discolouration of juice and stained white wines, designed not to affect a wines bouquet.
Greatly assists in the formation of stable hydrophobic floccules that lead to more effective and rapid flotation.
Highly effective in neutralising the electrical charge of the solid-gelatin floccules produced in flotation, enhancing speed of clarity.
A highly concentrated chitosan flotation aid, for white, rosé and red juices, and is natural, biodegradable and non-allergenic.
Essential for optimum tartrate stabilisation of wines that contain a high calcium content liable to form precipitates in the bottle.
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.
A high quality activated bentonite, for use in juice and wine and is an excellent clarifier, offering a better colloidal stability.
Delays the formation of tartaric sales (both potassium and calcium) in wine, and is a highly purified cellulose gum.
Eliminates certain phenol substances responsible for browning or organoleptic deviations in certain wines.
A mixture of lyophilised, pre-hydrolysed fish-based fining powder to ensure faster dispersion compared to other fish-based finings.
Hydrolysed porcine gelatine intended for fining red wines, and is characterised by a high quality of surface changes.
Significantly reduces oxidation phenomena. Its formulation results from a synergistic effect between bentonites, PVPP and plant proteins.
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.
Trap'Metals is a chitosan based, non-allergenic product to reduce the concentration of metals in juice and wine.
Otaclean is a granular activated vegetal carbon adapted to deodorising juice and wines with a low capacity to remove colour.