Harvest and fermentation
Clarification and stabilization
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Maximum varietal expression. Release and protection of aromatic precursors
Maximum varietal expression. Active release of amino acids.
Organic nutrient with high glutathione content.
Vegetable protein in liquid format (Pisum Sativum)
Clarification of balanced and structured wines.
Mannoprotein in 20% aqueous solution
Clarifying action and tannic smoothness in the mouth. Respect for varietal character.
Maximum respect for the varietal character with a vanilla and caramel fusion
Fruity intensity. Increased smoothness and volume in the mouth
Aromatic intensity and complexity
Antioxidant effect for the protection of aromas and retardation of evolution in wines
Increases the content of polysaccharides and mannoproteins. Accelerated autolysis.
Increases polysaccharide content of wines
Elimination of undesirable sulfur compounds.
Aromatic complexity and structure in red wines
Improving microbiological stability of musts and wines
Lysozyme for lactic acid bacteria control
Great contribution of ellagic tannins. Quercus pyrenaica
Freshness and aromatic intensity in white wines
Antioxidant and protective effect of natural polyphenols in grapes
Sensory improvement in the production of red and rosé wines
Fruit and structure. Less alcoholic wines
Structure and stability in red wines
Varietal notes with balsamic nuances
Color stabilization and structure contribution. 100% seeds
Protection of phenolic potential
Volume on the palate, long and round red wines
Extraction and color stability
Increased aroma and structure. 100% grape skin tannin
Definition of aroma and texture
Elimination of undesirable sulfur compounds
Preservative for wines with poor sanitary quality
Preparation of varietal and voluminous wines at bottling
Fermentation activator. Organic wines.
(E-202) Preservative. Prevents yeast multiplication. Use in sweet wines.
Oak tannin. Definition of aroma and texture.
Structure and antioxidant protection
We assist wineries in the control of the winemaking process.