Potassium caseinate developed for treatment of oxidation phenomena in juice and wines.

Exclusive patatin fining agent extracted from potato, well adapted to flotation and red wine fining. Allergen-free and vegan.

Preparation based on inactivated yeasts, vegetable proteins (patatin & pea protein) and calcium bentonite for the fining of musts and wines.

Preparation based on inactivated yeasts, patatin, oenological carbon and sodium bentonite for fining musts, new wines in fermentation and white wines.

Preparation of vegetable protein (pea) and PVPP for preventive treatment of oxidation of white and rosé musts and wines.

Pure microgranulated polyvinylpolypyrrolidone (PVPP).