Fining Agents

 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)

Claril SMK is a new fining agent developed to mitigate the impact of smoke exposure in all types of wine.

Its composition of a selected activated carbon boosted by chitosan and pea protein makes it effective for:

• Removing compounds associated with smoke taint;
• Fast clarification of juice or wine, allowing for the removal of the fining material simply by racking;
• Effective smoke taint removal with very low impact in color and phenolic content even at high addition rates;
• Restoring fruit character and freshness, as well reducing the “ashy” and bitter aftertaste common in smoke affected wines

Claril SMK does not contain allergenic compounds and is not required to be listed on the label. Additionally, the absence of products of animal origin allows it to be used in the production of wines destined for consumption by vegetarians and vegans.

Application: Treatment of juice or wine produced from grapes exposed to smoke; can be used in all types of wine, during juice settling, fermentation or wine.
Dosage: 25 – 75 g/hL (2.1 – 6.3 lb/1,000 gal) in case of low-medium smoke impact;
75 – 150 g/hL (6.3 – 12.6 lb/1,000 gal) in case of high smoke impact;
150 – 300 g/hL (12.6 – 25.2 lb/1,000 gal) in case of very high smoke impact

• Vegan fining agent made from plant protein, chitosan and sodium activated bentonite.
• Designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC).
• Effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.

Recommendations: Clarification of white and rosé wine intended to be tartrate stabilized with Zenith or CMC.
Dosage: 20-60 g/hL (1.7-5 lb/1,000 gal)

• Vegan fining agent made from plant protein, chitosan and bentonite.
• Designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith.
• Removes unstable color compounds, improves wine clarification and filterability and reduces sulfur off-flavors.

Recommendations: Clarification of red wine intended to be tartrate stabilized with Zenith.
Dosage: 20 - 40 g/hL (1.7-3.4 lb/1,000 gal)

• Purified yeast hulls, pre-activated chitosan.
• Reduces astringency and bitterness.
• Eliminates unstable color compounds.
• Reduces reductive and vegetal characters.

Recommendations: Allergen-free; vegan; reduce astringency; reduce bitterness; reduce reductive notes; reduce browning.
Usage: Suspend in 10 times its weight of room temperature water. Stir constantly during addition and maintain in suspension for at least 30 minutes.
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

For Use in Winemaking

• Bentonite, PVPP, potassium caseinate and silica.
• Prevents and treats oxidation, browning and pinking.
• Improves aromatic cleanliness and reduces bitterness.

Recommendations: Improve cleanliness; treat oxidation; reduce browning; reduce bitterness.
Usage: Dissolve in 10 times its weight of cold water. Allow to swell for 3-6 hours. Stir constantly during addition.
Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

For Use in Cider Making

• Bentonite, PVPP, potassium caseinate and silica
• Prevents and treats oxidation and browning in juice and cider
• Improves aromatic cleanliness and reduces bitterness

Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)