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UNIFYNE is a synergistic formulation of yeast proteins, pea proteins, chitosan and bentonite offering a flexible, complete and cost-effective fining solution. All the strong characteristics of its raw materials are exploited for an integral fining result: • The high charge density of yeast protein extracts and chitosan guarantees optimum clarification. • Chitosan and pea proteins help to protect and improve colour by adsorbing oxidisable and coloured polyphenols. • Yeast protein extracts and pea protein reduce bitter and astringent sensations to optimise the sensory qualities of both musts and wines. • Finally, bentonite helps to achieve optimal lees settling with minimal loss of volume. Composition: Yeast protein extracts, pea proteins, fungal chitosan (A.niger, EU origin), natural calcium-sodium bentonite. UNIFYNE is compatible with ORGANIC and VEGAN vinification and is guaranteed allergen-free.
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ESSENTIAL ANTIOXIDANT is a tannin of exceptional œnological quality. Obtained from a selection which takes into account both technical and organoleptic impact, this gallic tannin: - is one of the leading ‘antioxidant potentials’ on the market. - features great tannic richness, making it an extremely pure tannin. - on account of its composition, does not add any bitterness or astringency when used in recommended dosages.
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TANIN CRISTALLIN enhances the antioxidant properties of sulphur dioxide, creating a powerful antiseptic. It also adds structure and finesse to white wines.
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TANIN BOUQUET R36 is a mixture of condensed tannins extracted from the wood of red berry fruit species. The special process of extraction and drying at a low temperature used during the production process of this tannin makes it possible to extract from the wood glycosylated forms of aromatic compounds such as nor-isoprenoids (beta-ionone and beta-damascenone), responsible for the hints of red fruit in wine. The resulting wine therefore has intense aromas of cherry, strawberry, marasca cherry, blueberry etc. which complement the varietal aromas and those produced during fermentation. The aromatic expression is heightened with the use of certain strains of yeast such as IOC R9008 (for red musts) and IOC FRESH ROSÉ (for rosé musts). TANIN BOUQUET R36 promotes colour stabilisation and prevents oxidation of the primary aromas. Its granular form facilitates dispersion in water and wine and prevents the formation of dust, which can be troublesome for the vineyard worker.
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TANIN SR is an extract of concentrated catechin tannins with tannic acid content greater than 70%. Added during maceration of red wine it helps to stabilise colour and improve structure. It can also be used with white wine to impart roundness.
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When used at the time of macerating red-wine grapes, FULLCOLOR protects the colouring substances from oxidation because it’s an oxygen acceptor. It also reacts immediately with the extracted anthocyanins, forming red compounds that remain stable over time. The polysaccharides in this formula help avoid the precipitation of the newly formed colour-producing compounds. FULLCOLOR acts to protect colour-producing substances, boosts the structure, volume and flavour of the wine, protects the tannins found naturally in the grapes and stops them precipitating, inhibits laccase and tyrosinase, and is suitable as an additive in clarification processes.
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TANIFASE ELEVAGE is a hydrolysable tannin extracted from oak (Quercus robur e petraea) staves. TANIFASE ELEVAGE helps to stabilize the color and the wine aromas. In general, it contributes to increase the wine balance.
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CARBION ENO is an activated vegetable black used for removing colour from stained musts and white wines. CARBION ENO is an inert, highly absorbent active charcoal. Its considerable internal surface area (around 1400 m2/g) gives it a high capacity to remove colour from stained musts and wines. CARBION ENO has been specially designed to ensure that the bouquet of the wines is not affected. You are strongly recommended to carry out the treatment as soon as the must is run off, in association with pectolytic enzymes.
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FLAVOCLEAN is an active vegetal charcoal, adapted to deodorising musts and wines, especially active against certain tastes: mould and vegetal (IPMP...). FLAVOCLEAN is an inert active charcoal with a high adsorbing capacity in regard to certain wine taints. It shows a relatively low capacity for discolouring.
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FYNEO, a yeast protein extract, has excellent fining properties due to its high concentrations of > 15 KDa molecular weight compounds. FYNEO is a top-grade clarifier facilitating rapid sedimentation. FYNEO refines wines by eliminating harsh and bitter back palate notes, while preserving aromatic profile. FYNEO comes in a granulated form to facilitate dispersion.
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TRAP’METALS is an association of PVI/PVP (POLYVINYLIMIDAZOLE / POLYVINYLPYRROLIDONE, an insoluble, adsorbent copolymer, chitosan and yeast cell walls. The synergy of these various components helps bind heavy metals (Cu2+, Fe3+, Pb2+, ...) and reduces concentration in musts and wines. It makes it possible to: o Limit the phenomenon of ferric haze, o Limit the reactions of oxidation on musts by eliminating copper and iron salts, which are catalysers of oxidation reactions, o Preserve the thiol potential of Sauvignon musts, o Enhance fermentation kinetics
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OTACLEAN is an active vegetal charcoal, in granular form. It is adapted to deodorising musts and wines and is particularly active for eliminating Ochratoxin A. OTACLEAN is an inert active charcoal with a high adsorbing capacity in regard to certain wine defects. It shows a relatively low capacity for discolouring.
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