Fining Agents

• 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

• 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)

A complex containing PVPP, plant protein and silica. It is highly effective in the prevention and treatment of oxidation, pinking and the reduction of bitterness. Combistab AF is designed for those who prefer to manage the use of bentonite separately.
Application: Clarify and stabilize wine; prevent and treat oxidation and pinking.
Dosage: 10-50 g/hL (0.8-4.2 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

A pure, gluten free plant protein. Plantis AF has the ability to remove catechins and short chain-length polyphenols which are responsible for oxidation and the onset of bitterness. It can be used alone in wine clarification, or more recommended, in combination with other clarifying agents, such as bentonite. Plantis AF is designed for winemakers that want to make their own blends for fining, or want a vegan alternative.
Application: Clarification of must and wine; prevent and treat oxidation.
Dosage: 10-30 g/hL (0.8-2.5 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)