Fining Agents

• Preparation made of pea protein and activated chitosan.
• It assures clarification while forming small, compact lees, especially when used in flotation.
• It improves juice and wine resistance to oxidation by removing pro-oxidant metals and low molecular weight polyphenols.

Applications: Allergen-free; vegan; flotation; prevent and treat oxidation and pinking

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

• 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)

For Use in Winemaking

• Pure, allergen-free and gluten-free potato protein.
• 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: Allergen-free; 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)

For Use in Cider Making

• Pure and gluten-free potato protein. Alternative to gelatin, isinglass and potassium caseinate
• Removes catechins and small molecular weight polyphenols responsible for oxidation and astringency

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

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

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)

• 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