FINING PRODUCTS

 

GELATINS

Gelatins are obtained from the partial hydrolysis of the collagen contained in animal skins. They are used in the fining of red, white and Rosé wines, in order to clarify and stabilise the wine, and to improve their sensory qualities.
The gelatins manufactured in our factory are made from rigorously selected raw materials and undergo strictly controlled production protocols.

Numerous parameters involved in gelatin manufacturing lead to a great diversity of products, however three main criteria allow this diversity to be characterised:
• Type of hydrolysis: chemical or enzymatic.
• Intensity of hydrolysis.
• Purity of the raw gelatin used.

 

Depending of these criteria, very different gelatins are produced, whose properties, and consequently organoleptic impacts on the wine, are extremely varied.

 

GELATINE EXTRA N°1 - Red wines with aging potential

A hot-soluble gelatin. Very high surface charge density. Acts on all types of tannins. Does not affect body, structure, or balance.
Dosage: 6 to 10g/hL

GECOLL SUPRA - Quality wines

Liquid gelatin. High surface charge density. Initially targets aggressive and astringent tannins, then other tannins. Softens wines with aggressive tannins and red press wines with a coarse phenolic content. Use in combination with Siligel for white wines.
Dosage: 3 to 8 cL/hL

GELAROM - Aromatic wines

Liquid gelatin. Specific action on colloidal substances that mask aromas. Enhances aromas and is suitable for light wines.
Dosage: 2 to 6 cL/hL

 

GELAFFORT - Generic wines

Liquid gelatin, reformulated in 1995. Extremely rapid clarification. Efficient stabilization.
Combine with Siligel for white wines.
Dosage: 30 mL/hL

GECOLL - Young red wines

Cold-soluble, powdered gelatin. Suitable for fining red wines, clarifying must, and eliminating oxidation by-products formed during hyperoxygenation of must. Softens tannins.
Dosage: 8 to 10 g/hL

 

CLARPRESS - Press wine

Highly-concentrated liquid gelatin. Particularly suitable for clarifying press wines. Softens aggressive, astringent tannins. Clarifies rapidly, ensuring good stabilization of the wine's colloidal structure. It may be combined with VINOSOL 1 to treat turbidity.
Dosage: 4 to 6 cL/hL

 

OTHER FINING PRODUCTS

 

Novelty:

 

POLYMUST AF (Allergen Free)

Specifications:

POLYMUST AF is an allergen-free preparation combining PVPP, bentonite and fish-derived fining agents intended for:
• Eliminating oxidisable and oxidised phenolic compounds (quinones).
• Protecting musts and their aromatic precursors in regard to oxidation phenomena.
• Eliminating bitterness in wines.
• Limiting free SO2 binding agents.

Dosage:

• Preventative treatment (prefermentative phase)
White must mechanical harvesting: 20 – 60 g/hL.
White press juice: 15 – 40 g/hL.
• Curative treatment
On fermenting musts (white / rosé): 40 – 100 g/hL.
On white and rosé wines: 30 – 90 g/hL.

 

 

EGG ALBUMIN

A specific fining agent for Ultra-Premium wines destined for longer aging. Egg Albumin will refine the phenolic structure by removing the most aggressive tannins.
Dosage 6-10 g/hL; 60-100 ppm

 

ALBUCOLL

Liquid natural egg white intended for clarification of red wines. Albucoll has similar characteristics to fresh egg whites: it is a specific clarifying agent for structured red wines. This preparation will refine the tannin profile and ensures perfect clarification.
Dosage: 3-8 cL/hL or 0.3-0.8 mL/L
Note* 7.6 cL/hL of Albucoll is equal to 10 g/hL of egg albumin powder

 

ARGILACT: This is used to accelerate the settling of white must. Wines are fresher and its use eliminates the herbaceous characteristics sometimes found in wines made from mechanically harvested grapes.
It is used during the fermentation of base-wines for sparkling wine production for stability and to eliminate polyphenols extracted from black grapes during pressing.
Dosage :40 to 100 g/hL

BENTONITE: MICROCOL ALPHA

Specifications:

Natural micro-granular sodium bentonite having a strong protein adsorption action, intended for stabilization and clarification of must and wines over a wide pH range.
Microcol Alpha has been specifically selected for the following features:
- Strong protein adsorption power of temperature sensitive proteins over a wide pH range.
- Stability of the electrical charge load.
- Excellent lees compaction.
- Capacity to preserve the wine’s aromatic intensity.
- Improves brightness and colour
Dosage
- Treatment of musts: 40 to 80 g/hL (400-800 ppm)
- White and Rosé wines: 30-60 g/hL (300-600 ppm)
In the case of young red wines, the use of Microcol Alpha can eliminate unstable colouring matter (5-10 g/hL; 50-100 ppm)

BENTONITE: MICROCOL POWDER or GRANULES

Facilitates the clarification of white wines and eliminates excess proteins.
Dosage: 20 to 60 g/hL

 

SOLUBLE CASEIN : Specific for white wines. A small dose can be used for clarification.
Preventive treatment for maderization. Curative treatment to remove colour from stained wines.
Eliminates undesirable phenolic compounds. Enhances the colour of Pineau des Charentes.
Dosage: 10 to 100g/hL according to the application.

 

CASEI PLUS: CASEI PLUS is a potassium caseinate obtained from fresh pasteurised skimmed mild. CASEI PLUS is a clarifying agent for white wines. CASEI PLUS eliminates oxidized phenolic compounds and reduces iron levels.
CASEI PLUS can be dissolved without any addition of potassium bicarbonate, hence CASEI PLUS does not increase the pH of the wine and retains the wine’s balance.
CASEI PLUS generates a lower volume of lees than regular casein.
CASEI PLUS has a higher casein content (about 20 - 25% more) than regular casein which affords higher activity.
Dosage: 40 to 60 g/hL.

 

ICHTYOCOLLE: For use in high-quality white wines. A fish-based fining agent, available in powder form. It is not aggressive and reduces the tendency for over-fining, with excellent lees compaction and producing wines of high brilliance.
Dosage: 1 to 3 g/hL

V.B CLARIFIER: A clarification product for use in high-quality white wines. A fish-based fining agent available in ready-to-use gel form, ensuring brilliant wines.
Dosage: 70 to 150 mL/hL

 

POLYLACT: A combination of PVPP and casein, used in preventive or curative treatments for oxidation. Its synergistic action avoids the indirect negative effects caused by large doses of PVPP or casein alone.
Dosage:
• prevention: 15 to 30 g/hL
• cure: 25 to 70 g/hL

 

SILIGEL: For use in all types of wine, Siligel is a colloidal silica solution (300 g/L) that may be used in combination with all organic fining agents. It must always be added before organic fining agents. Improves flocculation and settling. Enhances filterability and optimises settling of the lees. Prevents over-fining.
Dosage: 25 mL/hL

VINOSOL: For use in all types of wine. A very effective, rapid clarification product, specially developed to replace clarifying agents made from dried blood.
It contains two compounds:
• Vinosol 1 : a colloidal silica solution (300g/L).
• Vinosol 2 : a colloidal gelatin solution with specific physiochemical characteristics
Accelerates flocculation and settling. Optimises lees compaction.
Dosage: 20 mL/hL of Vinosol 1 followed by 20 mL/hL of Vinosol 2.

 

Other products