Fining Agents for Juice and Base Wine

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  1. Proclair BC
    • Bentonite, PVPP and cellulose.
    • Eliminates oxidases and polyphenols responsible for oxidation.
    • Improves protein stability while respecting foaming capacity.
    • Increases freshness and shelf life of base wines.

    Recommendations: Juice clarification; protein stability; freshen base wine.
    Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-671-0001
    1 Kg
    $75.00
    - +
    35-671-0010
    10 Kg
    $650.00
    - +
  2. Clairperlage Due
    • PVPP, plant protein and silica.
    • Prevents and treats oxidation notes in juice and sparkling base wines.
    • Eliminates polyphenols responsible for oxidation, bitterness and brown color.
    • Eliminates compounds binding with SO2, allowing a greater free and total SO2 ratio.

    Tip: Designed to be easy-to-use, it can be added on base wines or during fermentation.
    Recommendations: Prevent oxidation; treat oxidation; freshen base wine.
    Usage: Sprinkle directly over must or wine surface during pump-over. Stir constantly during addition.
    Dosage: 15-40 g/hL (1.3-3.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-672-0001
    1 Kg
    $45.00
    - +
    35-672-0010
    10 Kg
    $500.00
    - +
  3. Enoblack Perlage
    • Vegetal activated carbon in pellet form (reduces spread of carbon dust).
    • High decolorizing capacity.
    • Removes ochratoxin A (OTA).

    Recommendations: Decolorizing; juice; base wine; treatoxidation.
    Usage: Disperse in small amount of water or directly into wine/cider. Keep in suspension for 15-20 minutes.
    Dosage: 5-100 g/hL (0.4-8.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-701-0001
    1 Kg
    $30.00
    - +
    35-701-0015
    15 Kg
    $375.00
    - +
  4. Clairperlage Uno
    • Selected bentonites and plant proteins.
    • Highly effective in removing unstable proteins while preserving mannoprotein content and wine foaming properties.
    • Improves clarity and eliminates components that have negative effect on foam.

    Recommendations: Base wine; clarification; protein stability; respect foaming properties; small lees volume; lees compaction; wine structure preservation; allergen-free.
    Usage: Dissolve in 20 times its weight of warm water. Allow to swell 3-6 hours. Stir constantly during addition.
    Dosage: 20-100 g/hL (1.7-8.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-673-0010
    10 Kg
    $80.00
    - +

4 Results

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