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.