Casein and PVPP preparation for preventive and curative treatment of oxidation.

Natural calcium sodium bentonite for protein stabilization of juice or to wine during crossflow filtration.

Blended preparation of patatin (potato protein) and PVPP to control rosé juice oxidation. Allergen-free and vegan.

Specific preparation of inactivated yeasts and patatin intended for the early release of red wines.

Fish-based fining agent for clarity and brilliance in white and rosé wine fining and clarification.

Patatin (potato protein isolate) fining agent adapted to juice and wine fining. Allergen-free and Vegan.