Oenological Products Finning Agent and Stabilizers
Yeast hydrolysates proteins, purified by ribosomes.
Completely vegetable clarifier based on potato protein, non-allergenic (exempt from the obligation to carry on label
Fish gelatine extracted from the swim bladder (exempt from the obligation to carry on label)
Soluble fish gelatine (powder)
Insoluble synthetic polymer.
Clarifier on vegetable basis
Completely vegetable clarification adjuvant, non-allergenic.
Completely vegetable clarification adjuvant, non-allergenic. (Exempt from the obligation to carry on label).
Animal gelatine, very effective in clarification and detannation.
It softens red wines and eliminates any astringency and bitter note of wine.
Used to maintain wine tartaric stabilization.
Finning Agent and Stabilizers Gum Arabic
Purified Gum Arabic with particular antioxidant capacities.
Purified Arabic gum with particular antioxidant capacities.
Gum Arabic Seyal a 21% , filtrabile
Gum Arabic to support the aromatic wine compounds.
Filterable Gum Arabic for tartaric stabilization.