ProCarB, comprises vegetable and mineral components:
vegetable charcoal + vegetable protein + bentonite.

Designed to optimize clarification, eliminates oxidized and oxidizable compounds in wines.

ProCelB, comprises vegetable and mineral components:

PVPP + vegetable protein + bentonite + cellulose,

clarifying and stabilizing both wine and must.

Prevents the risk of darkening, increasing longevity.

VI - BENTO is a natural sodium bentonite, not artificially activated (E 558).

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Composed of aluminium silicate and magnesium, designated by Montmorillonite.

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Used for protein clarification and stabilization in musts and wines.

 

Bentonite binds to proteins, promoting its elimination.

VI - CLARGEL is a clarifier obtained from pure vegetable protein of pea (Pisum sativum), which improves clarity and softens astringency without modifying polyphenolic equilibrium.

 

Clarification of red, rosé, white and fortified wines.

VI - Clargel L is a liquid formulation of pea vegetable protein (Pisum sativum), free of gluten and SO2 <0.3%, recommended for the flotation of musts and clarification and stabilization of wines.

Reduces the tannin content and the iron content.

VI - FINI is a compound clarifier designed specially for red wine.

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Allergen free and no animal ingredients.

VI - REDOX is a clarifier indicated for the prevention and treatment of reducing aromas.

 

Comprised of organic copper salts on a granular protein and mineral matrix (copper content: 0.7%).