Stability

• Vegan fining agent made from plant protein, chitosan and sodium activated bentonite.
• Designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC).
• Effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.

Recommendations: Clarification of white and rosé wine intended to be tartrate stabilized with Zenith or CMC.
Dosage: 20-60 g/hL (1.7-5 lb/1,000 gal)

• Vegan fining agent made from plant protein, chitosan and bentonite.
• Designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith.
• Removes unstable color compounds, improves wine clarification and filterability and reduces sulfur off-flavors.

Recommendations: Clarification of red wine intended to be tartrate stabilized with Zenith.
Dosage: 20 - 40 g/hL (1.7-3.4 lb/1,000 gal)

• 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

• Gallic tannins.
• High antioxidant activity and antimicrobial activity, it strengthens the protective action of SO2.
• Protects wine from browning, “light-struck” defects and oxidation.

Recommendations: Antioxidant; prevent browning; prevent “light-struck” defects; white and rosé wines.
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

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)

• Yeast hulls with high content of immediately soluble mannoproteins.
• Improves aroma persistence, color stability and wine shelf life.
• Softens astringency, balances bitterness and increases roundness.

Recommendations: Improve mouthfeel; roundness and volume; softness; increase wine length; white, rosé and red wines.
Dosage: 10-30 g/hL (0.8-2.4 lb/1,000 gal)

• Inactivated yeast with high content of immediately soluble mannoproteins.
• High 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; improve mouthfeel; white, rosé and red wines; fruity and spicy aromas; roundness and volume; softness; increase wine length; cider.
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

•  Condensed tannin extracted from exotic species wood, grape skin tannin and gallic tannin.
• Antioxidant, it protects from browning and preserves aromatic freshness.
• Enhances fruit and floral notes, balances mouthfeel and increases wine length.
• Improves aromatic stability and freshness throughout ageing.

Recommendations: Antioxidant; increase wine length; floral aromas; white and rosé wines.
Dosages: 3-15 g/hL (0.25 -1.3 lb/1,000 gal)