Fining Agents

Clarifiers, also known as Fining Agents, are highly specific compounds that remove undesirable elements from wine, including: oxidisable polyphenols, proteins, and other solid compounds. Fining Agents are selected according to the undesirable compounds winemakers need to remove.

Example 1: when an excessive amount of astringent polyphenolic compounds are detected in wine, adding the Fining Agent high-molecular-weight proteins (long-chain gelatines or egg albumin) is recommended. These agents react quickly with the undesired compounds, creating a softening effect to the finished wine with their removal.

Example 2: if wine suffers from pronounced protein instability, inorganic compounds should be added (i.e. bentonite or silica sol) to draw off the excess proteins and achieve the desired stability.

Complex Clarifiers can be used to combine various compounds needed to achieve the desired goal, saving time in the preparation process and making the removal process more effective. Complex Clarifiers are multifaceted as they can be added during harvest or to the finished wine.

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  • Must clarifier that selectively removes proteins, and oxidised or oxidisable polyphenols.
  • Calcium bentonite powder.
  • Removes unwanted sulphur compounds.
  • Purified fish gelatine
  • Bentonite for specific use in grape must flotation. Allergen-free product.
  • Sodium bentonite granules with high protein removal capacity.
  • High-deproteinization-capacity powdered bentonite
  • Sodium bentonite powder. Allergen-free product
  • Egg albumin
  • Vegetal clarifier derived from peas
  • Vegetable protein-based complex fining agent for white and rosé wines.
  • Vegetable-protein fining agent for use during fermentation.
  • Pure vegetable-protein selective fining agent.
  • Vegetable gelatin specifically designed for flotation
  • Naturally fines and removes oxidizable polyphenols
  • Anti-oxidation fining agent for musts and wines.
  • Fining agent to prevent oxidation in musts and wines.
  • Silica sol. Allergen-free product
  • Vegetal clarifier used in rosé wine fermentation.
  • Fining liquid gelatin designed to enhance balance and structure. Suitable in grape must flotation
  • Must flotation. Allergen-free product
  • Gelatin highly hydrolyzed for wines rich in colloids and difficult to clarify
  • Fining agent low-hydrolyzed designed to enhance balance and structure. Suitable in grape must flotation
  • Fines and smoothens tannic mouthfeel Preserves varietal characteristics