products

Oenological, vinegar and oil sector: products for fermentation, filtration, clarification and stabilization of wines and vinegars. Olive and seed oil filtration and treatment products. Biotechnology (yeasts and derivatives, bacteria, enzymes) applied to the food industry. Hygiene and disinfection in the wine, vinegar, and oil sectors.

Specific micronized bentonite for crossflow filter systems.
Protein stability in white and rosé wines and color stability in red wines. Its purity complies with the most stringent requirements of the food industry and pharmacopoeias.
Open the table of applications
High porosity.
Medium porosity.
Binder in the formulation of pelleted fertilizers; natural co-formulant for pesticides in powder and flowable formulation.
Fining agent for red wines. Based on gelatine and plant proteins.
Fining agent for vinegars and “difficult” white wines.
Egg whites for removing excess tannins in aged red wines.
precoat based on short-fibre cellulose, for coarse filtrations. dry prepanel for roughing filtration
precoat based on short-fibre cellulose, for polishing filtration.
precoat based on short-fibre cellulose, for fining filtrations.
For prepanel filtration of highly viscous liquids.
precoat based on short-fibre cellulose, for coarse filtrations on vacuum drum filters.
Pectolitic enzymatic complex with aromatic-varietal action. Releases aroma precursors (terpenes and norisoprenoids) present in grapes in odorless glycosylated form.
Art-Up®’s compound specifically for sparkling wines.The unique composition involves the use of materials that maintain the cork’s structure under severe thermal stress. In addition, the inertness of the materials prevents extraction
The Art-Up® compound dedicated to those who prefer ease of extraction and prolonged aging in the bottle. The unique composition involves the use of largely rubber-based materials (elastomers).
The exclusive compound most widely used in the production of Art-Up® synthetic caps. Developed in the late 1990s in collaboration with a multinational plastics company and continually evolving through research and’
Powerful adsorbing powder, able to reduce the whole micotoxin content from wines drastically, especially Ocratoxin-A. Based on special absorbing mineral silica.
Microbiological stabilizer made with chitosan. miniTubes™ technology.
Chitosan-based microbiological stabilizer.Protonated chitosan for microbiological control in musts and wines.
Granular bentonite to achieve: zero funds. Zero waiting. Zero residues.
Highly activated bentonite powder, specifically for use in flotation.
Special super micronized bentonite for foliar treatments. It dries quickly on treated parts and establishes an environment unfavorable to the establishment of mold and rot. In spring treatments it imparts strong adhesiveness to copper mixtures.
Bentonite with very high activity, in filaments.
This enzyme allows to fasten the yeast decomposition during “elevage sur lies”, thanks to its beta-glucanasic activity. Aging on lees increases the complexity of the wine and improves its stability. In botrytized vintages it facilitates filtration operations.
Complete supplement that can be used both at the beginning and at 1/3 of the fermentation, it does not contain ammonium sulphate, and is particularly indicated when working in reductive conditions. It contains no ammonium sulfate, and is especially recommended when working in reduction or with musts of varieties that easily develop notes of reduced.
Complete fermentation activator and regulator for alcoholic fermentation. It utilizes various nutritional factors and regulators that yeast need during alcoholic fermentation.
Special micronized bentonite for dry powder treatments (“corroborant-natural defense enhancer”), dehydrates and heals treated parts. Moisture control is a valuable “physical” prevention to the establishment of mold and rot.
Torulaspora delbrueckii for aromatic production in white, red and rosé wines. Limits the production of volatile acidity in passito wines.
Active solution of peracetic acid for bottling lines, tools and machinery.
For the microbiological stability of wines. Specific against Brettanomyces/Dekkera.
carbon, with miniTubes™ technology, to remove off-flavours.
Highly effective bleaching charcoal.
Very fine decolourizing carbon, with classic action of control on the colour shade of the final wine.
Filter material based on pure α cellulose, high porosity.
Filter material based on pure α cellulose, medium porosity.
Filter material based on pure α cellulose, low porosity.
Plasticizing component of ceramic mixtures, tiles, glazes and sanitary ceramics.
Organic polymer from plant-derived chitin. In Dal Cin’s factories, where the solution is prepared, extreme attention is paid to the quality of the raw material to maintain the properties of the natural organic matrix. Chitosan DC triggers on treated vegetation a series of very intense biochemical defense reactions (“elicitor effect”), an induced defense mechanism of remarkable protective effect.
Special fining powder based on casein, containing particular plant fibres for a best and more regular must fermentation.
Clarifying agent used during the alcoholic fermentation in order to remove the unstable and oxidative polyphenolic fractions.
Containing 25% PVPP, for a more complete colour stabilisation in wines and musts. It can be directly used in powder.
Clarifying and stabilizing agent for musts and white wines. It’s effective for the prevention of oxidative phenomena which can affect color and aroma.
Based on concentrated caseinate (casein > >65%), silica and active bentonites, for colour stabilisation of wines.
Clarifying and stabilizing agent for white wine, it’s effective against polyphenols, catechins, leucoanthocyanins, and the other substances involved in oxidative aging of white wines.
carbon to remove off-flavours.
Liquid detergent for cleaning floors and surfaces that do not come in direct contact with the work product.
Suspending/viscosifying additive for detergents, creams, powders and handwash paste.
White wines: sensory profile similar to barrel fermentation.
Stabilized solution of Copper sulphate
For calcium stabilisation in wines avoiding any future precipitation in the bottle.
For calcium and potassium stabilisation in wines.
Powder of particular seeds for cold stabilisation of wines, against the excess of potassium.
based on mineral silica and long-fibre cellulose, for polishing filtration.
precoat “predispersed” based on long-fibre cellulose, for polishing filtration.
PVPP with miniTubes™ technology for must and wine stabilization. It’s used on musts and wines to remove oxidized and oxydizable polyphenols.
PVPP with miniTubes™ technology for must and wine stabilization. It’s used on musts and wines to remove oxidized and oxydizable polyphenols.
Stabilising product which can be successfully used on musts and/or wines with a high content of unstable polyphenols.
Slight foamy solution of dodecyl-benzylammonium chloride for the treatment of floors, walls, tools etc. Has strong de-odorizing action. Highly specific against mould.
Gum Arabic solution, stability and structure for wines.
Gum Arabic solution to improve colloidal stability of wines and to improve their sensory characteristics.
Specifically for use in bottle washing-machines.
Designed to clean effectively inside surfaces of small metal containers (kegs).
Alkaline detergent solution which releases active chlorine, for machinery, tanks and tools.
For the selective removal of metals from grape must. miniTubes™ technology. MiniTubes™ technology.
The simple cap with just the right versatility for new needs. Dual-Cork™ allows corking and re-corking with a single cork, without having to change bottle types and keeping the appeal of the corkscrew ritual intact. L’impiego della b
Supplements amino acid nitrogen for optimal yeast functionality.
Gum arabic powder easy to dissolve.
Powder gelatin with high surface charge , specific for flotation.
Liquid arabic gum to improve mouthfeel.
Ellagic tannin For antioxidant protection and musts and red wines fining.
Exclusively organic nutrient, rich in nitrogen, glutathione, and vitamins. Ensures kinetics, cleanliness, and freshness during the prise de mousse.
One of the best commercially available bleaching charcoal in the world, extremely fine and reliable.
“Blanc aromatic”. Induces fruity smells in wines, especially when they are poor of primary flavours.
“Blanc mousseaux”. Specific for re-fermentations (sparkling wines) with high alcohol resistance.
“Blanc varietal”. Enhances primary flavours of wines, maintaining their main characteristics. Good for Chardonnay, Riesling, Muscats, Sauvignon.
“Fermentation assurée”. Quick and safe fermentation, even in very difficult conditions.
MBR strain (“Membrane Improved”), for safe ML fermentation, very simple and quick to use (one step). It gives very good MLF with enhancing of organoleptical characteristics of wines.
Oenococcus oeni strain with high alcohol resistance. Reinforces freshness and fruity notes in wines elaborated with high maturity grapes.
“Rouge de garde”. Terrific strain to achieve great results with red wine fermentations, especially to preserve flavours and colour even after long ageing (3-10 years). High resistance to alcohol.
“Rouge jeunes”. Good strain for fermentation of red wines destined to short ageing or ready to drink. It enhances aroma and flavours of red berry fruits in young red wines.
Torulaspora delbrueckii for aromatic and complex white and red wines, with increased mouthfeel.
High-quality bentonite is used as a clarifying and deproteinizing agent in wine production and food beverage clarification.
vacuum filtration of very turbid liquids and lees
vacuum filtration of very turbid liquids and lees
fining filtration of clear liquids (instead of D.E.).
vacuum filtration of turbid liquids and lees.
fining filtration of hazed liquids (instead of D.E.).
vacuum filtration of very turbid liquids and lees
vacuum filtration of very turbid liquids and lees
fining filtration of clear liquids (instead of D.E.).
vacuum filtration of turbid liquids and lees.
fining filtration of hazed liquids (instead of D.E.).
tight filtration of very clear liquids (instead of D.E.).
tight filtration of very clear liquids (instead of D.E.).
fining filtrations.
Diatomaceous earth flow-calcinated (white) for fining filtrations.
Diatomaceous earth calcinated (pinkish) for very tight filtrations (sterilizing).
Diatomaceous earthflow-calcinated (white) for very coarse filtrations.
very coarse filtrations.
Diatomaceous earth flow-calcinated (white) for fining filtrations.
Diatomaceous earth calcinated (pinkish) for very tight filtrations (pre-sterilizing)
Diatomaceous earthflow-calcinated (white) for very coarse filtrations.
For the production of rosé wines and young red wines which will be aged for a medium amount of time. It enhances fruity notes while maintaining freshness in both the nose and mouth.
A specific yeast for one of the most requested categories of wines: pleasant easy to drink sparkling wines. Guarantees longevity, intensity and elegance in the wines.
An yeast made to enhance the aromatic potential of grapes rich in thiols.
For high-alcohol red wines, rounded and well balanced with fresh fruity aromas.
For the fermentation of white and rosé wines in order to achieve the development of aromas that go from tropical to citrus notes. Thanks to a very low production of riboflavin, it improves wine longevity in the bottle.
Gives and enhances the varietal flavours of white, red and “nouveau” wines. It’s very resistant to high levels of free SO2. Very resistant to free SO2.
Aroma and freshness for white wines. High synthesis of fermentation aromas and low production of SO2.
Saccharomyces cerevisiae (ex r.f. bayanus) is extremely versatile and can adapt to various fermentation conditions
This yeast is selected for use in structured red wines. In particular it possesses an elevated resistance to high levels of alcohol (15.5% v/v) and a good varietal expression.
For sparkling wines with strong aromas of fruits and flowers and an interesting cleanliness both of smell and of taste. Specific for Prosecco processing; suitable for sparkling and semi-sparkling wines.
Saccharomyces bayanus for pure fermentation. Very active, especially for re-fermentations (sparkling wines).
Saccharomyces cerevisiae for pure fermentation. Very active, for every kind of wine.
Freshness, cleanness, longevity, varietal notes. It doesn’t produce acetaldehyde, SO e HS.
For fresh and fruity white wines. Used mainly in the primary fermentation of white grapes with little aromatic properties.
Quality and safety for all wines. Very low production of acetaldehyde and HS.
Filtex 7 was designed to be used during body feed filtration as effective substitute for diatomaceous earths used for cake formation.
Stabilizing agent to remove pesticide residues from musts and wines. miniTubes™ technology.
Ultra-low porosity.
precoat “predispersed” based on long-fibre cellulose, for polishing filtration.
based on mineral silica and long-fibre cellulose, for polishing filtration.
based on mineral silica and long-fibre cellulose, for coarse filtrations.
based on mineral silica and long-fibre cellulose, very fining filtrations.
Torulaspora delbrueckii for aromatic production in white, red and rosé wines. Limits the production of volatile acidity in passito wines.
Floating antibiotic pills, containing small percentage of allyl-isothiocianate, for the complete control of the diseases of the wine surface.
Detergent with descaling action based on phosphoric acid
Fumaric acid to control MLF in wines.
Stabilised solution 40%.
Sheets of pure gelatine, soluble in lukewarm water.
Very fine powder, soluble in cold water.
Micro-granular pure powder, soluble in lukewarm water.
Bentonite in filaments with very high activity, for wine finishing.
Very high concentration liquid Arabic gum, cold filtered and stabilized, to increase wine roundness, volume and stability.
Stop powder formation! Agglomerated carbon for winemaking, the pellets do not release powder and can be hydrated in water better than normal carbon.
Because of its ability to impart cohesion and colloidal properties, it is used as a binding additive in the granulation of charcoal.
Metschnikowia pulcherrima for biocontrol on grapes and in musts.
Pastry and structure for all wines.
Complexity, structure and color protection in red and rosé wines.
Yeast derivative rich on aminoacides and nucleotides. Enhances wine’s minerality and structure.
Freshness, cleanness and structure for white and rosé wines.
For “elevage” of all your premium wines, improving balance, roundness and richness.
Finesse, complexity and elegant hints of toasting for all wines.
Complexity, balance, mocha and chocolate notes for all wines.
Structure and stability before bottling.
Mannoprotein for finishing touches on wines.
Yeast derivative to protect wines from oxidation during the ageing and storage phases.
White wines: increased structure, hints of vanilla. Red wines: increased structure, removal of slight defects, increased hints of vanilla and red fruit notes.
White wines: increased structure, spicy and vanilla notes, elegance. Red wines: elegant products with hints of vanilla, spice and woodiness.
Open the table of applications
Red wines: international flavor, increased structure and smoothness, hints of vanilla, spice and woodiness.
It increases the complexity of the nose with vanilla, caramel and mocha notes. In mouth it increases the complexity and it improves the overall balance
It gives wines a notable sensory impact. On the nose, increases complexity with notes that remind of confectionery as well as coconut and vanilla. In the mouth it improves structure.
To protect and stabilize red wine colour.
This blend gives exciting results in terms of wine revitalization. Used for finishing touches and before bottling, it removes molecules that mask the wines aromas, hence revealing a cleaner and more open nose
This blend gives exciting results in terms of white wine revitalization. Used for finishing touches and before bottling it removes off-flavour as reductive notes and it improves expression of the fruity and floral aromas.
To protect white and rosé wines from oxidation.
Condensed tannin extracted from tea leaves. For use on grape must and for white, rosé or red wines.
Because of its waterproofing properties, it is used to seal the bottom of landfills and waterproof reservoirs.
Fish glue for clarifying and brightening white and rosé wines and for finishing high-end red wines.
A highly micronized powder, the thin white patina deposited on the leaves reflects the sun’s rays with beneficial anti-burn and anti-thermal shock effects. The layer deposited on leaves and fruits also exerts an important repellent action against ovipositor insects.
Carboxymethyl cellulose in aqueous solution, for wine tartrate stabilization.
Activated chitosan in solution, ideal for flotation.
For the treatment of white must during the alcoholic fermentation, Kolirex CP is used for the elimination of oxidative polyphenols and to increase protein stability.
A specific fining agent that can drastically reduce the riboflavin content in a wine. It can also be used when it is necessary to adjust the polyphenolic content and stabilize the wine colour over time.
A specific fining agent that can drastically reduce the riboflavin content in a wine. It can also be used when it is necessary to adjust the polyphenolic content and stabilize the wine colour over time.
In white and red wines, it gives kinetic guarantees even under extreme conditions of pH (3.0) and temperature (13 °C), with excellent organoleptic results especially towards structure and fruity aromatic component.
The largest producer of aromatic esters (isoamyl acetate) in the world. For young white and red wines and for young wines.
For sparkling wine of excellence. Elegance of aromas, fullness of taste, fine and persistent perlage. Flocculates at the end of fermentation.
CY3079 si è distinto per la sua caratteristica di esaltare gli aromi primari del vitigno Chardonnay, conferendo sensazioni persistenti e di grande complessità, anche e soprattutto dopo il passaggio in barrique.
For making great white wines, especially from Chardonnay grape varieties. Suitable for barrel fermentation.
For obtaining important red wines. Aromas of red fruit, plum and jam, respect for color, production of polysaccharides. Promotes the initiation of MLF.
It enhances varietal characters in white and rosé vinifications. Active at both low (5 °C) and high temperatures, absolutely reliable even with difficult musts.
Ready and quick fermentation even in case of arrests. It does not require special activation treatments. Very high alcohol yield.
It refines tannic harshness by enhancing grape aromas and fermentation flavors. For young and medium-aged red wines that are elegant and fragrant.
Enhances the quality and typicality of Raboso Piave wines in which it enhances the aromas of morello cherry, wild blackberry, plum, violet and balsamic. In varieties such as Sangiovese and Montepulciano, it imparts red fruit aromas. Reduces herbaceous characters.
Enhances and stabilizes the color of red wines, with particular success in aging wines. It enriches the product with fruity aromas and hints of spice.
High varietal expression for white wines and young red wines.
Intense and original aromatic expression for young white and rosé wines. High polysaccharide production, excellent fermentation characteristics.
For characterization of white and red wines. Exaltation of spicy notes, high glycerol production, marked cryophilicity. Indicated in late harvests.
Quality in froth taking and fermentation safety. For sparkling wines with fresh and elegant aromas, even under difficult conditions.
Strain selected by ICCV in Spain for malolactic fermentation in red wine making under a wide range of conditions, particularly high alcohol (16 % v/v) and SO2 (60 ppm) contents.
based on mineral silica and long-fibre cellulose, for coarse filtrations.
Balanced product to start and regulate MLF, specific for selected strains.
Enhancer for white and rosé wines. It gives freshness and aromatic cleanliness, enhances floral and fruity notes.
Enhancer for white, red and rosé wines. Clean aromas, reduced herbaceous notes, increase in sapidity in the mouthfeel.
Enhancer for red and rosé wines. Increases red fruit notes and mouthfeel complexity, aids colour stability.
Improver to be used at the beginning of the alcoholic fermentation in order to optimize the fermentation environment and release antioxidant and characterizing components.
Liquid Arabic gum with stabilizing power and to improve mouthfeel.
Potassium bisulphite solution (15% SO).
Ammonium bisulphite solution (63% SO).
Product against oxidative ageing, based on inactivated yeast.
Yeast hulls for the rehydration and yeast nutrition during the whole fermentation process
The binding capacity of bentonite is exploited in pellet production, resulting in more efficient drawing work as well. As an additive in feed, it exploits the adsorptive power of particularly effective in capturing and eliminating mycotoxins.
Copper citrate on inert support. Eliminates the wine reductive smell due to HS and mercaptans.
Removes metals, increases longevity. miniTubes™ technology.
White wines: aging green notes, greater openness and importance in aromas. Red wines: refinement of green tannins, brings hints of hazelnut and coffee.
Fining, stabilization and sensory finishing touches, for white and rose wines.
Makes a brilliant red colour, increases filtration capacity, fixes oxidative colour defects, covers tannic astringency and gives mouth volume
Based on yeast protein extract. In red wines, it reduces astringency and vegetal notes; in white and rosé wines, it reduces bitterness.
5.10g for the 22x38mm size: light, inexpensive and high-performance. The compound dedicated to the large bottler’s market. MP-E 510 makes it possible to maintain the ritual of traditional uncorking and ensures the quality uniformity of an industr
6.10g for the 22x38mm size: versatile, inexpensive and high-performance. Also available in 23×38 and 22×42 sizes. The compound dedicated to the large bottler’s market. MP-E 610 allows the ritual of traditional uncorking to be maintained and ensures the u
6.10g for the 22x38mm size: versatile, inexpensive and high-performance. Also available in 23×38 and 22×42 sizes. The compound dedicated to the large bottler’s market. MP-E 610 allows the ritual of traditional uncorking to be maintained and ensures the u
7g for 22x38mm size: valuable but inexpensive, high performance. Also available in 22×42 size. The compound dedicated to the large bottler’s market. MP-E 700 allows the ritual of traditional uncorking to be maintained and ensures the un
The compound for sparkling wines dedicated to the large bottler’s market. MP-E allows the ritual of traditional uncorking to be maintained and provides the uniformity and cost-effectiveness of an industrial production. The unique composition includes the implantation
7g for 22x38mm size: valuable but inexpensive, high performance. Also available in 22×42 size. The compound dedicated to the large bottler’s market. MP-E 700 allows the ritual of traditional uncorking to be maintained and ensures the un
Stopper for still wines with medium cork grain content
Stopper for still wines with high cork grain content
Sparkling wine stopper with high cork grain content
Powder of particular seeds for cold stabilisation of wines, against the excess of calcium and potassium.
Complex nutrient for the alcoholic fermentation. Brings ammoniac and amino acid nitrogen, vitamin B1, cellulose and yeast hulls.
Liquid nutrient based on autolysed yeast. During fermentation it guarantees the immediate availability of free amino acids, vitamins, sterols and unsaturated fatty acids.
It improves the efficiency and quality of pulp-to-paper conversion. Due to the adsorptive capacity, it is also useful in the recycling process for ink removal (antipitch effect).
The perfect mix of potato and pea protein. During the fining of musts, static sedimentation or flotation, and wines it leads to the clarification and the removal of oxidized colour fractions. It clarifies and removes oxidized fractions of color.
Plant protein-based liquid fining agent. For musts and wines.
Chitosan and plant protein-based fining agent. For musts and wines.
Gluten-free product. In white juices and wines avoids oxidative reactions; in red wines it improves mouthfeel and filterability.
Pea protein-based liquid fining agent. For musts and wines.
A strain selected by the Agricultural Institute of San Michele all’Adige, it conducts malolactic fermentation under a wide range of conditions, particularly high alcohol (15.5 % v/v) and SO2 (50-60 ppm) contents. Suitable for both white wines and
1-Step version for large masses and particularly difficult conditions. Excellent combination of quality and affordability.
Complete nutrient containing diammonium phosphate, thiamine and cellulose. When added at the beginning of the fermentation it compensates for eventual nutritional deficiencies.
Coadjunct for phenolic stability, suitable for refermentations. To be used during autoclave refermentation.
Fermentation aid based on pre-treated cellulose. For the adsorption of self-toxins and more regular and balanced fermentation (preventive action).
Powder Arabic gum, instantly soluble.
Potassium Bisulphite
Potassium Sorbate
Very pure powder potassium caseinate selection.
Quercezina is a powdered enzyme with specific β-glycosidase activity, designed to act selectively on glycosylated quercetin, converting it into its aglycone form. Ideal for red wines prone to quercetin precipitation.
Quercezina is a powdered enzyme with specific β-glycosidase activity, designed to act selectively on glycosylated quercetin, converting it into its aglycone form. Ideal for red wines prone to quercetin precipitation.
Specific for reductive winemaking, rich in I-ascorbic acid; its antioxidant power is enhanced by particular tannin.
Antioxidant based on l-ascorbic acid and other ingredients, for a balanced stability of the wines.
When added to a wine ready to be bottled, it acts against light-strike through preventative and curative mechanisms.
precoat “predispersed” based on short-fibre cellulose, for polishing filtration.
precoat “predispersed” based on short-fibre cellulose, for coarse filtrations.
precoat “predispersed” based on short-fibre cellulose, for very fining filtrations.
Technology is replacing matter, and caps are becoming lighter and greener. The lower environmental impact of synthetic stoppers compared to cork stoppers, originally due only to the possibility of recycling, is now, thanks to the technology of
Traditional useful lubricant for conveyor belts
Alkaline detergent flakes for prompt removal of tartar encrustations in tanks, pipes, tubes, etc.
Alkaline detergent flakes for prompt removal of tartar encrustations in tanks, pipes, tubes, etc.
Stabilised alkaline solution of silica sol 30%.
No-foam detergent based on biocatalyst enzymes and vegetal raw material. For use on surfaces in contact with food or beverages
The active ingredient (sulfite salts) is intimately embedded in a special activated bentonite, the product thus acquires considerable “physical” dehydrating and desiccating strength with specific use on post-harvest wine grapes.
Concentrated stabilised solution (> 50%).
Foamy detergent based on phosphoric acid
Kordofan arabic gum in microgranular form with high molecular weight, formulated to act as a protective colloid for colouring matter and flavonols. Suitable for all types of wine, from red wines – including those rich in quercetin – to white, rosé, semi-sparkling and sparkling wines.
Open the table of applications
Antioxidant rich in I-ascorbic acid (50%), to prevent oxidation and increase the ageing potential.
Pure MTA with high esterification index.
Pure MTA with high esterification index, created to avoid every kind of colloidal hazing at low temperatures in the treated wines, which is a real possible event in particular seasons.
Complex nutrient based on inorganic nitrogen and thiamine. Nourishment complex based on ammonium salts and vitamin B1.
Bentonite powder for deproteinization of musts and wines.
Complex nutrient based on DAP (diammonium phosphate) and thiamine
To reduce wine acidity in a harmonic way.
Tannin for the best stability of the colour extracted by proper enzymes during the red grape fermentation.
Tannin from oak gall, specific for white wines, with good improving of complexity and body.
It’s a tannin blend formulation for white winemaking, to prevent oxidative reactions of catechins, polyphenols and aromatic substances
Mix of tannins. It can be used since the beginning of vinification in order to preserve anthocyane molecules and enhance both mouth feel of final wine
Natural substance extracted from chestnut wood, an essence rich in tannin, polyphenols and organic acids. Vegetation treatments stimulate the plant to activate defenses against pathogens. Soil treatments stimulate root growth and counteract the spread of pathogenic organisms such as soil-borne nematodes.
Very pure oak tannin for the best action on the bouquet of red and white wines, especially the aged ones.
Tannin from quebracho, specific for red wines, with improving of organoleptic complexity and colour stability.
For temporary recapping of wines and beverages

For temporary recapping of wines and beverages including sparkling ones (patented).

Based on grape tannins, for both red and white wines. It makes the aroma more intense and clean, giving elegance and complexity.
Based on grape tannins, for both red and white wines. It makes the aroma more intense and clean, giving elegance and complexity.
Based on grape tannin, it enhances white wines structure and mouthfeel
Based on grape tannin, its chemical properties allow to obtain more structured red wines and to improve the colour stability.
The bentonite that responds to the need for protein stability and clarification without waste or sacrifices in terms of sensory quality objectives. It forms extremely small sediments.
Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.
Powder group of enzymes with pectolitic action. It also shows a strong extraction power of colour (anthocyans) in red grapes.
Pectolytic enzyme with an important pectin lyase activity. It ensures the rapid depectinization in difficult conditions.
Liquid enzyme that expresses its full potential when preparing the must for flotation process, since it is characterized by an excellent combination of fundamental pectolytic activities. Ideal with both continuous and discontinuous floaters.
Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time. Quickly active over a wide pH and temperature range.
Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time. Quickly active over a wide pH and temperature range.
Enzyme with secondary macerative activity, specific to enhance the expression of varietal thiols.
Liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Excellent in thermovinification
Liquid enzyme for red grape maceration and thermovinification.It is particularly indicated for ready to drink young red and rose wine maceration.
Self-cleaning detergent for conveyor belts
European-patented double-density “mushroom” stopper for sparkling wines with exceptional neutrality and tightness: it boasts the absolute lowest oxygen permeability (OTR) among those claimed (analysis performed by the analysis and certification laboratory
The “universal” version of the standard “Italian-style” bottle stopper (mouth 17.50). Available in Low Top and High Top formats
The cap in the original format with the short capsule for high-tech packaging.
The cap in the original format with the long capsule for traditional packaging. Also available with a high head (High Top)
The “universal” version of the glass stopper for standard “French-style” bottles (mouth 18.50). Available in Low Top and High Top formats
The special bottle format with mouth 21.50. Available only in the High Top version.
This new product is used at 1/3 of the alcoholic fermentation or during the second fermentation to exclusively supply amino acid nitrogen to the yeast. It is the optimal nutrition to prevent the development of volatile acidity and the appearance of reduced hints.
High Activity detergent chlorine-oxidant, for machinery, tanks, tools, bottling lines and microfiltration equipments
Auxiliary of polyelectrolytes and inorganic flocculants to promote flocculation and sedimentation of dirt.
Granular bentonite characterised by medium-high deproteinising capacity, speed and ease of preparation and formation of sediments compatible with winemaking needs.
Wine Yeast Nutrient in miniTubes™: the miniTubes technology applied to a complete nutrient with an antimicrobial action, given the presence of chitin derivatives.
Wine Yeast Nutrient in miniTubes™: the miniTubes technology applied to an yeast nutrient specifically designed for fermentation practices that aim to maximize fruit expression by the yeast.
Wine Yeast Nutrient in miniTubes™: complete nutrient for alcoholic fermentation. We have applied the miniTubes technology to an yeast nutrient that can be used in every fermentation phase.
Wine Yeast Nutrient in miniTubes™: we have applied the miniTubes technology to a specific nutrient for yeast rehydration.
Wine Yeast Nutrient in miniTubes™: we have applied the miniTubes technology to a specific nutrient to detoxify the juice/wine and to regulate alcoholic fermentation.
Wine Yeast Nutrient in miniTubes™: miniTubes technology applied to an yeast nutrient in order to increase thiol aromas.
Wine Yeast Nutrient in miniTubes™: the miniTubes technology applied to an yeast nutrient specific for second fermentation.
Clinoptilolite-rich micronized rock powder. Suitable for foliar treatments to strengthen the cuticle and protect against environmental stresses and pest attacks. It also promotes the persistence on the leaf of mixed pesticides.
Filter sheets for pre-sterilising filtrations
Filter sheets for sterilising filtrations
Filter sheets for coarse filtrations
Filter sheets for fining filtrations
Filter sheets for very fining filtrations
Filter sheets for high viscosity juices
Filter sheets for pre-sterilising filtrations
Filter sheets for sterilising filtrations
Filter sheets for coarse filtrations
Filter sheets for fining filtrations
Filter sheets for very fining filtrations