Fining Agents

• 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)

• 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 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)

• 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, 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)

• 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