Food grade soluble casein & natural sodium bentonite.

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

Granulated carbon for the decolorization of white and rosé juice and wine.

Bentonite and alginate-based tirage adjuvant.

Liquid gelatin for treatment of phenolics in juice and wine.

Liquid gelatin for treatment of phenolics and clarification of wines.

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

Activated carbon for the treatment of juice and wine during fermentation to reduce geosmine and octenone content. Effective on smoke taint reduction.

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

High quality natural sodium bentonite with a high adsorption capacity for protein stabilization in wines and must over a large pH range.

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

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.

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

Pure microgranulated polyvinylpolypyrrolidone (PVPP). Particle diameter ~25 um.

Pure microgranulated polyvinylpolypyrrolidone (PVPP). Particle diameter ~140 um.

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

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

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

Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite.

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

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

30% liquid silicon dioxide colloidal solution to facilitate flocculation and accelerate sedimentation during fining operations.

2.5 % aqueous copper sulfate solution.

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

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

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

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

Pure microgranulated polyvinylpolypyrrolidone (PVPP).