Blends

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  1. Claril HM

    For Use in Winemaking

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinyl pyrrolidone) and pre-activated chitosan.
    • Adsorbs heavy metals (Cu, Fe, Al) and removes hydroxycinnamic acids and low molecular weight catechins.
    • Prevents oxidation, browning, pinking and destruction of varietal thiols.
    • Prevents formation of copper haze.

    Tip: To increase effectiveness, keep CLARIL HM in suspension in wine for at least 1-2 hours.
    Recommendations: Prevent oxidation; reduce browning; preserve aromas; prevent copper haze.
    Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly

    For Use in Cider Making

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and pre-activated chitosan
    • Adsorbs heavy metals (Cu, Fe, Al) and removeshydroxycinnamic acids and low molecular weight catechins
    • Prevents oxidation, browning and oxidation of aromas

    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-661-0001
    2.5 Kg
    $412.50
    - +
    35-661-0010
    10 Kg
    $1,550.00
    - +
  2. Claril QY
    • Purified yeast hulls, pre-activated chitosan.
    • Reduces astringency and bitterness.
    • Eliminates unstable color compounds.
    • Reduces reductive and vegetal characters.

    Recommendations: Allergen-free; vegan; reduce astringency; reduce bitterness; reduce reductive notes; reduce browning.
    Usage: Suspend in 10 times its weight of room temperature water. Stir constantly during addition and maintain in suspension for at least 30 minutes.
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-662-0010
    1 Kg
    $275.00
    - +
    35-662-0001
    1 Kg
    $35.00
    - +
  3. Claril SP

    For Use in Winemaking

    • Bentonite, PVPP, potassium caseinate and silica.
    • Prevents and treats oxidation, browning and pinking.
    • Improves aromatic cleanliness and reduces bitterness.

    Recommendations: Improve cleanliness; treat oxidation; reduce browning; reduce bitterness.
    Usage: Dissolve in 10 times its weight of cold water. Allow to swell for 3-6 hours. Stir constantly during addition.
    Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

    For Use in Cider Making

    • Bentonite, PVPP, potassium caseinate and silica
    • Prevents and treats oxidation, browning and pinking
    • Improves aromatic cleanliness and reduces bitterness

    Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-665-0001
    1 Kg
    $31.00
    - +
    35-665-0010
    10 Kg
    $270.00
    - +
  4. Neoclar AF

    A blend of bentonite, gelatin and activated carbon, it can be used to treat white, rosé and red wines as well as juice. Neoclar AF ensures fast and thorough clarification with a minimal amount of lees. The combination of several organic clarifiers improves the organoleptic features of wine, while the bentonite ensures proper protein stability. The product gives red wines remarkable stability without affecting color. Particularly effective in reducing herbaceous characters, it also improves filterability.
    Application: Clarification of must and wine.
    Dosage: 100-150 g/hL (8.3-12.6 lb/1,000 gal) in juice
                   40-100 g/hL (3.3-8.3 lb/1,000 gal) in wine

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-670-0001
    1 Kg
    $30.00
    - +

4 Results

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