Stability

• 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)

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)

Granular sodium bentonite. Pluxbenton N combines good clarification with excellent protein removal. Pluxbenton N is also very effective in reducing riboflavin, the molecule responsible for the “light-struck” defect in white wines.
Application: Protein stabilization in white and rosé wines; clarify red, white and rosé wines; prevent “light-struck” defect
Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

A blend containing bentonite, PVPP, plant protein and silica. Claril AF is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness. The presence of bentonite in the formulation increases protein stability and guarantees good clarification.
Application: Clarification of must and wine; prevent and treat oxidation and pinking.
Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice
               30-80 g/hL (2.5-6.7 lb/1,000 gal) in wine

• Condensed tannins extracted from white grape skins.
• Antioxidant, protects from browning and preserves aromatic freshness.
• Enhances fruit and floral notes, balances mouthfeel and increases length.
• Improves aromatic stability and freshness through ageing.

Recommendations: Antioxidant; increase length; enhance floral notes; white and rosé wines; cider.
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

Micro-granulated gallic tannin with high antioxidant activity. It can be added to wine to enhance sulfur dioxide’s antioxidant and anti-microbial activity. As it does not react with proteins or color, it is ideal for the treatment of white wines and can be used at bottling. It is sensory-neutral and very effective even at low doses and does not affect wine aroma. In white wines, it prevents reductive characters caused by exposure to ultraviolet (“light-struck” defect).
Application: Anti-oxidant protection; prevent “light-struck” defect.
Dosage: 4-8 g/hL (0.3-0.6 lb/1,000 gal) during fermentation

Complex containing bentonite, PVPP, plant protein and cellulose. Protomix AF is designed to clarify musts while simultaneously removing oxidizing and oxidizable polyphenolic substances along with proteins responsible for wine instability. It can also be used during alcoholic fermentation to detoxify must and enhance the metabolic activity of yeast.
Application: Clarify and stabilize wine; prevent and treat oxidation.
Dosage: During fermentation: 50-100 g/hL (4.2-8.3 lb/1,000 gal)
              Wine: 30-100 g/hL (2.5-8.3 lb/1,000 gal)

Fermentation adjuvant containing yeast hulls rich in readilysoluble mannoproteins. When added during inoculation, the mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of Pro Uno produces wines which are more stable with young, intense and fresh color, greater aromatic persistence, and larger volume and softness in the mouth.
Application: Red, white and rosé juice.
Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

• Yeast derivatives rich in sulfur-containing peptides obtained by thermal treatment
• Releases large quantities of readily-soluble mannoproteins
• Elevates antioxidant protection
• Enhances production of tropical and spicy aromas
• Produces fresher, more intense and lasting aromas
• Softens astringency and balances bitterness
• Improves color, protein and tartrate stability

Recommendations: Antioxidant; aroma protection; improve mouthfeel; white, rosé and red wines; oak fermentation; young red wines; cider.
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)