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INOFINE V is a formula made up exclusively of pea proteins, particularly used for applications involving must clarification and wine fining, in both cases combined with mineral-derived additives (bentonite or silica gel) or tannins. This formula is used in the same way as gelatin. Coupled with a fining agent, it provides efficient suspended matter sedimentation in wines. In laboratory trials and on wines, lees is shown to settle better in relation to fining procedures that use animal-origin fining agents.
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Specifically for use in flotation: BENT’UP is a montmorillonite clay that proved to be extremely high-performing, combining effectiveness as a clarifier, sediment compaction and rapid floating times. For the clarification and stabilization of must and wine: BENT’UP has excellent clarifying properties. Thanks to the negative charges present on the surface, it is able to adsorb molecules of the opposite charge and, above all, protein. In the clarification phase for must and wine, BENT’UP is effective in removing protein fractions, enzyme complexes with oxidase activity (polyphenol oxidase) and unstable phenolic fractions.
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ACTICARBONE is an active vegetal charcoal adapted for discolouration of musts and stained white wines. ACTICARBONE is an active inert charcoal with a high standard of discolouration and purity. Its high moisture content improves its manipulation, limiting dust emission. ACTICARBONE has been especially designed not to affect a wine's bouquet. On wine musts: it may be used with flotation, combined with enzymes and fining additives. It is highly recommended that the treatment is carried out during harvesting as soon as the must is run off, in association with pectolytic enzymes (INOZYME or INOZYME TERROIR).
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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.