Allergen Free Fining Agents
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- 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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- 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)Product
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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 constantlyFor 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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- 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)Product
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- 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)Product
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- 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)Product
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- 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)Product
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- 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 wineProduct
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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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