CELFIT-S is an aqueous solution of Carboxymethylcellulose (CMC) at 5% (E 466) and sulfur dioxide at 0,3% (E220).

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Used as a stabilizer in food industry.

 

In wines, it opposes to the formation of potassium bitartrate crystals maintaining clarity and avoiding precipitation.

VI - COL S is a gum arabic solution at 30%, produced from Acacia verek and Acacia seyal (E 414).

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Used as a color stabilizer in reds and rosés wines.

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Combat turbidity and colloidal deposits, stabilizes the colouring matter and prevents loss of clarity due to excessive metallic and proteic content.

VI - COL V is a gum arabic solution (Acacia verek exclusively) at 30% (E 414).

 

Several applications in the food industry, including oenology.

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Combat turbidity and colloidal deposits, stabilizes the colouring matter and prevents loss of clarity due to excessive metallic and proteic content.

VI - COL Y is a gum arabic solution (Acacia seyal exclusively) at 30% (E 414).

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Indicated for tartaric stabilization, avoiding crystals (salts) and colouring matter aggregation.

 

Ideal for adding body to wine, reducing astringency.

VI - LEVE consists of walls of pure yeast with a high content of mannoproteins.

 

It is used to increase colloidal stability of wine, reduce astringency, enhance structure and intensity.

 

Contributes to protein, tartaric and polyphenolic stabilization.

VI - MANO is composed of yeast walls with high content in free mannoproteins.
 

Used for a rapid improvement in wine’s sensory profile and stability.

VI - META is pure metatartaric acid (99,5 %) with high esterification index (E 353).

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Ideal for young wine stabilization, preventing potassium bitartrate crystals' precipitation.