procarb.jpg

PROCARB

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


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

procelb.jpg

PROCELB

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 c.jpg

VI - BENTO

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

Composed of aluminium silicate and magnesium, designated by Montmorillonite.

Used for protein clarification and stabilization in musts and wines.

 

Bentonite binds to proteins, promoting its elimination.

04.jpg

VI - CLARGEL

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 L2.jpg

VI - CLARGEL L

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.jpg

VI - FINI

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

Allergen free and no animal ingredients.

vi redox.jpg

VI - REDOX

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%).