Maturation Products

• Allergen-free preparation made of pea protein and activated
• Activated chitosan and hydrolyzed vegetable protein work synergistically to increase flocculant efficacy in improving
• Assures clarification while forming small, compact lees, especially when used during
• Improves juice and wine resistance to oxidation by removing pro-oxidant metals and low molecular weight
• Helps preserve young color, increases aromatic cleanliness and freshness, reduces bitterness and astringency, and increases wine longevity.

Applications: Allergen-free; vegan; flotation; prevent and treat oxidation and pinking; reduce bitterness and astringency.

Dossage: 5-30 g/hL (0.4-2.4 lb/1,000 gal)

Claril SMK is a new fining agent developed to mitigate the impact of smoke exposure in all types of wine.

Its composition of a selected activated carbon boosted by chitosan and pea protein makes it effective for:

• Removing compounds associated with smoke taint;
• Fast clarification of juice or wine, allowing for the removal of the fining material simply by racking;
• Effective smoke taint removal with very low impact in color and phenolic content even at high addition rates;
• Restoring fruit character and freshness, as well reducing the “ashy” and bitter aftertaste common in smoke affected wines

Claril SMK does not contain allergenic compounds and is not required to be listed on the label. Additionally, the absence of products of animal origin allows it to be used in the production of wines destined for consumption by vegetarians and vegans.

Application: Treatment of juice or wine produced from grapes exposed to smoke; can be used in all types of wine, during juice settling, fermentation or wine.
Dosage: 25 – 75 g/hL (2.1 – 6.3 lb/1,000 gal) in case of low-medium smoke impact;
75 – 150 g/hL (6.3 – 12.6 lb/1,000 gal) in case of high smoke impact;
150 – 300 g/hL (12.6 – 25.2 lb/1,000 gal) in case of very high smoke impact

• Vegan friendly fining agent made of potato protein and chitosan.
• Effective in improving wine clarification, filterability and aromatic cleanliness.
• Removes oxidized and oxidable compounds and, in red wine, it reduces the perception of astringency and dryness.

Recommendations: Wine clarification.
Dosage: 4-10 g/hL (0.3-0.8 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)

• PVPP and pea protein.
• Prevents and treats oxidation, prevents pinking.
• Reduces bitterness.
• Alternative to casein and potassium caseinate.

Recommendations: Prevent oxidation; reduce browning; remove bitterness.
Usage: Dissolve in 10 times its weight of cold water. Allow to swell 1 hour. Stir constantly during addition.
Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal)

• Pure, allergen-free pea protein.
• Removes catechins and short chain-length polyphenols responsible for oxidation and bitterness.
• Reduces astringency and some off-flavors present in wine.
• Alternative to gelatin, casein and potassium caseinate.

Recommendations: Allergen-free; vegan; treat oxidation; remove browning; reduce astringency bitterness; flotation.
Dosage: 10-30 g/hL (0.8-2.4 lb/1,000 gal)

• Bentonite, PVPP and pea protein.
• Prevents and treats oxidation, prevents pinking and reduces bitterness.
• Improves protein stability and clarification.
• Alternative to casein and potassium caseinate.

Recommendations: Prevent oxidation; reduce browning; remove bitterness; protein stability.
Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice; 30-80 g/hL (2.4 – 6.7 lb/1,000 gal) in wine

For Use in Winemaking

• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
• Improves clarity and filterability.
• Reduces astringency and softens mouthfeel without affecting structure.
• Allergen-free alternative to egg albumin.

Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Cider Making

• Allergen-free alternative to egg albumin
• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
• Improves clarity and filterability
• Reduces astringency and softens mouthfeel without affecting cider structure

Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Winemaking

• Liquid pectolytic enzyme preparation, rich in cellulasic and hemicellulasic side activities.
• Break down “hairy zone” of pectins and hemicelluloses.
• Intense clarification and fast depectinization.

Recommendations: Settling of difficult-to-clarify musts; varieties rich in pectins; improve wine clarification and filterability; flotation.
Dosage: 1-3 mL/hL (38-113 mL/1,000 gal)

For Use in Cider Making

• Liquid pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
• Intense and rapid depectinization reaction
• Reduces solid content and improves filtration

Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
Dosage: 1-3 mL/hL (38-114 mL/1,000 gal) for juice
               3-6 mL/hL (114-227 mL/1,000 gal) for cider

For Use in Winemaking

• Micro-granulated pectolytic, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
• Break down “hairy zone”of pectins and hemicelluloses
• Intense and fast depectinization

Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing; overripe grapes.
Dosage: 0.5-3 g/hL (0.04-0.25 lb/1,000 gal)

For Use in Cider Making

• Micro-granulated powdered pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
• Intense and rapid depectinization reaction
• Reduces solid content and improves filtration

Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
Dosage: 1-3 g/hL (0.08-0.25 lb/1,000 gal) for juice
               3-6 g/hL (0.25-0.50 lb/1,000 gal) for cider

Gelatin with a high molecular weight in a liquid solution. It is very effective in clarifying both juice and wine. In high quality red wines, it improves balance by eliminating excessive astringency without reducing wine structure.
Application: Clarification of juice and red wine; static clarification and flotation of must.
Dosage: 40-150 mL/hL (1.5-5.7 L/1,000 gal) in juice
               20-50 mL/hL (0.75-1.9 L/1,000 gal) in white wines
               50-150 mL/hL (1.9-5.7 L/1,000 gal) in red wines

Pulviclar S is an ultra-pure, food grade, warm soluble, granulated gelatin characterized by low hydrolysis and high charge density. Pulviclar S is a highly effective clarifier and stabilizer. It’s recommended for clarifying white juice and wine in conjunction with Sil Floc, Pluxbenton N, Bentolit Super or Enartis Tan Clar. In quality red wines, Pulviclar S improves balance by eliminating excess astringency at the end of the palate without reducing structure.
Application: Clarification of must and wine; soften red wines for medium-long ageing.
Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal) in juice and white wines
               8-15 g/hL (0.7-1.2 lb/1,000 gal) in red wines

A 45% liquid solution of food grade gelatin. This extremely hydrolyzed gelatin has a powerful tannin reducing effect. It is highly effective in removing undesirable tannins at the front of the palate and is therefore particularly suitable for softening pressed and young red wines.
Application: Clarification of young red wines, clarification of must and press wine.
Dosage: 10-25 mL/hL (378-950 mL/1,000 gal) in juice
               7-15 mL/hL (265-950 mL/1,000 gal) in white wines
               20-40 mL/hL (0.75- 1.5L/1,000 gal) in red wines

A 30% liquid solution of food grade gelatin. This medium hydrolyzed gelatin is for clarification of juice and wine and for removing excessive astringency. It is particularly effective in reducing the sensations of dryness and astringency that can be felt at the middle-end of the palate. It is also ideal for clarification of white juice by flotation.
Application: Clarification and flotation of must; clarification of red, white and rosé wines; reduce astringency.
Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice
              10-20 mL/hL (378-757 mL/1,000 gal) in white wines
               0-60 mL/hL (1.1-2.3L/1,000 gal) in red wines

Finegel is a concentrated solution containing 200 g/L of high quality fish gelatin. Because the amino acid composition is similar to bovine and porcine gelatin, Finegel can be used for the clarification of wines for markets which prohibit treatment with substances of bovine or porcine origin. In white wines, it’s very effective in reducing oxidative and vegetal characteristics. In red wines, Finegel eliminates hard tannins and improves finesse, roundness and fruit aromas. It’s also helpful in color stabilization.
Application: Reduce oxidative and vegetal characters; reduce astringency; color stabilization.
Dosage: 20-100 mL/hL (0.75-3.8 L/1,000 gal)

Pure potassium caseinate containing over 90% protein. Manufactured using a special method designed to produce a product meeting the specific requirements of the wine industry. Protoclar dissolves readily in water, without forming lumps and causing minimal foaming.
Application: Prevent and treat oxidation and pinking; reduce bitterness.
Dosage: 20-100 g/hL (1.7-8.3 lb/1,000 gal)

A pure polyvinyl-polypyrrolidone, Stabyl is highly effective in removing oxidized and oxidizable polyphenols. Thus, it is recommended to prevent and treat oxidation in all types of wine. Stabyl can also be used to reduce bitterness and prevent pinking.
Application: Prevent and treat oxidation; removal of oxidized and oxidable phenols; prevention of pinking.
Dosage: 5-50 g/hL (0.4-4.2 lb/1,000 gal)

For Use in Winemaking

• Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and silica.
• Absorbs heavy metals (high affinity with Cu) and removes hydroxycinnamic acids and low molecular weight catechins.
• Prevents oxidation, browning and destruction of varietal thiols.
• Prevents pinking and formation of copper haze.

Tip: To increase effectiveness, keep STABYL MET in suspension in wine for at least 1-2 hours.
Recommendations: Prevent oxidation; reduce browning; remove bitterness.
Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly during addition.
Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

For Use in Cider Making

• Co-polymer of PVI/PVP (polyvinylimidazole/ polyvinylpyrrolidone) and silica
• Absorbs heavy metals (high affinity with Cu, Fe, Zn) and removes hydroxycinnamic acids and low molecular weight catechins
• Removes excessive amounts of residual copper after copper treatment

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

• Pure potato protein stabilized with SO2.
• Gluten-free, vegan and free of allergenic proteins.
• One of the most reactive proteins.
• Removes catechins and small molecular weight polyphenols responsible for oxidation and astringency.
• Alternative to gelatin, casein and potassium caseinate.

Recommendations: Free of allergenic proteins; vegan; treat oxidation; remove browning; reduce astringency.
Usage: Dissolve in 10 times its weight of cold water. Stir constantly during addition.
Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

• Bentonite, gelatin and activated carbon.
• Ensures fast clarification with minimal volume of lees.
• Improves organoleptic cleanliness of wine, reduces herbaceous characters and contributes to protein stability.

Recommendations: Improve cleanliness; reduce herbaceous notes; remove off-flavors.
Usage: Dissolve in 10 times its weight of cold water. Allow to swell 3-6 hours. Stir constantly during addition.
Dosage: 40-150 g/hL (3.4-12.6 lb/1,000 gal)

• 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

• 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 and browning in juice and cider
• Improves aromatic cleanliness and reduces bitterness

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

Formely Pure Bento

• Powdered calcium bentonite sodium activated. Selected from the purest natural bentonites to meet the strictest requirements for food contact and stability.
• Very large adsorption surface, high protein removal capacity.
• Removal of unstable color and pinking matter.

Usage: Dilute in 20 times its weight of room temperature water.
Allow to swell 1 hour. Stir constantly during

Dosage: 5-30 g/hL (0.4-2.5 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)

• Granulated calcium bentonite sodium activated.
• Generates limited amount of compact lees.

Usage: Dilute in 10 times its weight of cold water, stirring constantly. Allow to swell 3-6 hours. Stir constantly during addition.
Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

• Powdered calcium bentonite sodium activated.
• Excellent clarification with good protein removal.

Usage: Dilute in 20 times its weight of cold water. Allow to swell 12-24 hours. Stir constantly during addition.

Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

For Use in Winemaking

• Pure silicon dioxide in aqueous solution.
• Acts as a counter-fining agent with protein fining agents.
• Solution pH: 9.0 - 9.5.

Usage: Add directly to juice/wine via Venturi tube or dosing pump. Add before gelatin or after other clarifying agents. Stir constantly during addition.

Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

For Use in Cider Making

• Pure silica dioxide in solution
• Typical addition is 10-15 times the amount of gelatin addition
• Enhances clarification properties of protein fining agents

Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)