Preparation for fining press juice and wines. Blend of PVPP, patatin (potato protein), and bentonite. Allergen-free and vegan.

Clarification agent based on vegetable proteins (potato protein isolate and pea).

Pure heat soluble gelatin in powder form for treatment of phenolics in juice and wine.

Vegetable protein-based fining agent : patatin and pea. Specifically adapted for flotation.

Non-allergenic preparation based on vegetable protein (pea), sodium bentonite and calcium bentonite, intended for fast and efficient fining musts and wines

Liquid gelatin for treatment of phenolics and clarification of wines.