Allergen Free Fining Agents

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  1. Plantis AF-Q
    • 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)

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    Product

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    Price

    Quantity

     

    35-759-0010
    10 kg
    $460.00
    - +
    35-759-0001
    1 kg
    $50.00
    - +
  2. PLANTIS PQ
    • 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)

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    35-764-0001
    1 kg
    $90.00
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  3. CLARIL HM

     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)

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    Price

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    35-661-0001
    2.5 kg
    $625.00
    - +

  4. COMBISTAB AF
    • 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)

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    35-667-0001
    1 kg
    $66.00
    - +
  5. PLANTIS AF-P
    • 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)

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    35-761-0001
    1 kg
    $110.00
    - +

  6. PLANTIS AF
    • 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)

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    35-760-0002
    20 kg
    $580.00
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  7. NEOCLAR AF
    • 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)

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    35-670-0001
    1 kg

    Regular Price: $38.00

    Special Price $19.00

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  8. CLARIL AF
    • 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

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    Price

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    35-666-0010
    10 kg
    $540.00
    - +

  9. GOLDENCLAR INSTANT

    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)

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    Product

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    Price

    Quantity

     

    35-626-0001
    1 kg
    $50.00
    - +

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