Organic Fining Aid for Juice & Wine

Recommended for all juices, musts and wines, plus cider and all kinds of fruit fermentations

  • Elimination of undesirable phenolics in juice and wine
  • Improves sensory characteristics of wines from stressed fermentations
  • Removes inhibitory medium chain fatty acids in must and young wines (e.g. C12-C20)
  • Can notably reduce the content of volatile phenols (e.g. Brettanomyces)
  • Binds many pesticide residues and mycotoxins with inhibitory effects on fermentation
  • Can reduce sulphur off-flavours in young wines
  • Can be used for colour correction in white, rosé and sparkling wines
  • Ideal for increasing the internal surface with heavily pre-clarified musts (e.g. flotation)
  • Highly purified so no negative impact on sensory characters
  • Helps prevents stuck or sluggish fermentations
  • Certified organic (regulation EC 834/2007 and 889/2008)

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