Carboxymethyl cellulose gum solution (CMC/ E466).

Fumaric Acid to protect wines against Lactic Acid Bacteria.

Enzyme with endo-glucosidase activity extracted from egg whites. Degrades gram(+) bacterial cell including Oenococcus, Lactobacillus and Pediococcus.

Specific yeast cell wall mannoprotein for the colloidal stabilization of wine. Improves mouthfeel.

Specific yeast cell wall mannoprotein for tartaric and colloidal stabilization of sparkling wines. Improves mousse retention in sparkling wines.

Specific yeast cell wall mannoprotein for the stabilization of potassium bitartrate salts in wine.