CLARIFYING AGENTS
Wine is clarified to achieve brilliance, protein stability, a longer filter life, the removal of unwanted components,
oxidation-reduction stability, organoleptic improvement, … while trying to respect the color, structure, and character of the
original product.
Only recently have instruments become available to evaluate the interactions that adjuvants have in all
these processes.
Studying the mechanisms of clarification and fining has led to the development of innovative materials selected
via an evaluation of the surface charge, that leave the structure of the wine unaffected.
ADSORBENT
| Name | Specificity | Use |
|---|---|---|
| MICOSORB® PLUS | Adsorbent for Ochratoxin A in concentrations over 1.5 ppb | Treatment of wines that contain large quantities of Ochratoxin A, bringing its level back down to within a safe range.
Completely inert with regard to the transfer of taints |
| PVPP | Polyvinylpolypyrrolidone - Synthetic Adsorbent with high stabilizing action | It is especially used in clarification or filtration to improve the characteristics of oxidized white wines, to eliminate the yellow tint from the color of red wines, and to limit the tannicity of young red wines. |
| 30 SIL | Silicon Dioxide SOL at 30%. | Used in combination with gelatin (GELAXINA® ORO or FLUID) or other protein clarifiers (ALBUCLAR®, PREMIUM® FISH or isinglass). Together they form a network that precipitates and renders the fluid absolutely clear, with a more compact deposit compared to traditional clarifiers |
| SILENA 92 | Silicon dioxine in the form of an activated hydrogel | Able to adsorb lyophilic protein fractions with high molecular weights. Completely inert regarding the transfer of taints and the adsorption of coloring and aromatic substances. |