Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for colloid stabilisation of wines and to add finesse.

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.

Blend of chitosan (100% based on fungal origin) and inactivated yeast for reducing microbial load of unfavorable micro-organisms.

Chitosan and pectinase / glucanase enzymatic preparation for the control of Brettanomyces spoilage in red wines.

Pure Arabic gum in instantly dissolving powdered form with high physical-chemical purity. Can be used directly with no subsequent filtration.