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IOC Fining, Flotation & Stabilisation

View our extensive range of fining agents and adjuvants from  IOC to improve your winemaking process both during and post fermentation

7 products

Calcium Tartrate

Calcium Tartrate

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).

Potassium Metabisulphite

Potassium Metabisulphite

Contains 52 to 55% available sulphur dioxide, is an antiseptic against yeast/bacteria and operates as an antioxidant activity.


Inodose Tablets

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.


Inostab MES

Delays the formation of tartaric sales (both potassium and calcium) in wine, and is a highly purified cellulose gum.

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