Fining Agents

A potassium caseinate suitable for the treatment of oxidation in white must and wines.

Powdered gelatin of porcin origin, soluble in cold water. Clarifying agent for red wines suitable for young wines.

Liquid gelatin of porcine origin produced from a selection of pure raw materials. Eliminates the phenolics which are responsible for aggressive or astringent characteristics and restores roundness and suppleness in wine with no aromatic modification.

Liquid gelatin of porcine origin produced from a selection of pure raw materials. Eliminates the phenolics which are responsible for aggressive or astringent characteristics and restores roundness and suppleness in wine with no aromatic modification.

Liquid gelatin of porcine origin produced from a selection of pure raw materials. Characterised by a high surface charge density enabling it to act with precision on certain colloidal substances which act as aroma maskers.

A fish-based fining agent suitable for the clarification of white and rosé wines.

Sodium bentonite, large pH range. Protection of aromas.

Calcium bentonite, rapid rehydration.

Sodium-calcium bentonite, adapted for crossflow filtration.

Preparation based on inactivated yeasts, vegetable proteins (patatin & pea protein) and calcium bentonite for the fining of musts and wines.OENOFINE™ NATURE is an alternative to the use of PVPP.

Preparation based on inactivated yeasts, patatin, oenological carbon and sodium bentonite for fining musts, new wines in fermentation and white wines. Oenofine pink is an alternative to PVPP.

Specific preparation of inactivated yeasts and patatin intended for the early release of red wines.

Egg white suitable for reducing polyphenolics fractions in red wines. (4 g of OVOCLARYL™ corresponds to 1 fresh egg white).

Specially designed for brewhouses. Provides clarification and stabilisation in one product.

Blend of potassium caseinate and PVPP for preventative and curative treatment of oxidation in all wines.

Preparation of vegetable protein (pea) and PVPP for preventive treatment of oxidation of white and rosé musts and wines.

Preparation based on vegetable protein, sodium bentonite and calcium bentonite, intended for fast and efficient fining musts and wines

Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite.

Preparation with vegetable protein (patatin) and PVPP to stabilise the hue of rosé wines.

SILIGEL™ is a 30% liquid silicon dioxide colloidal solution, principally used to facilitate flocculation and to accelerate sedimentation during fining operations.

SILIGEL™ is a 30% liquid silicon dioxide colloidal solution, principally used to facilitate flocculation and to accelerate sedimentation during fining operations.

Pure vegetable protein (patatin).

Clarification agent based on vegetable proteins (patatins).

Clarification agent based on vegetable proteins (patatins and pea).

PVPP suitable for the removal of phenolic compounds associated with pinking in white and rosé wines.