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.