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.
Action against fermentation inhibitors.
Balanced supply of amino acids, vitamins and minerals.
Nutrient with high Vitamin B1 content
Specific nutrient for yeast multiplication
Dynamic must debourbage. Flotation
Vegetable protein in liquid format (Pisum Sativum)
Specific vegetable gelatin for flotation
Clarification of balanced and structured wines.
Liquid silica sol - ideal coadjuvant for clarification and flotation.
Mannoprotein in 20% aqueous solution
Specific bentonite for must flotation
Pure vegetable protein with clarifying and selective action.
Pure vegetable protein with clarifying action
Clarification and natural removal of oxidizable polyphenols
Clarifying strength and colloidal stabilization.
Clarifying action and tannic smoothness in the mouth. Respect for varietal character.
Deproteinizing and clarifying bentonite.
High deproteinizing capacity
Bentonite with deproteinizing and clarifying action.
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
Varietal wines of great elegance and personality
Non-Saccharomyces yeast. Increased aroma and structure on the palate
Bentonite with clarifying action.
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
Protection of the polyphenolic fraction in red grape harvests
Insoluble PVI/PVP copolymer
Preventive clarifier against oxidative phenomena in musts and wines.
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
Exceptional improvement in taste perception before bottling.
Structure and stability in red wines
Accentuates fruit registers
Varietal notes with balsamic nuances
Stabilization of coloring matter. Protection against instabilities in bottled wine.
Aqueous solution of ammonium bisulfite at different concentrations
Color stabilization and structure contribution.
Fermentation safety and aromatic complexity in wines from neutral grape varieties
Fruity profile with structure on the palate
Concentrated broad-spectrum pectolytic enzyme
Fast dissolving gum arabic powder. Increased smoothness in the mouth and aromatic respect.
Aqueous solution of SO2 at different concentrations
Color stabilization and structure contribution. 100% seeds
(E-220) Antioxidant, antiseptic and antioxidant.
Tartaric stability and smoothness in the mouth.
Protection of phenolic potential
Volume on the palate, long and round red wines
Young aromatic reds and rosés with fruity character
Activator for malolactic fermentation
Extraction and color stability
Maceration of red grapes
(E-224) Antioxidant, antiseptic and antioxidant.
Increased aroma and structure. 100% grape skin tannin
Antiseptic and cleaning effect for wood barrels and reds
Release of varietal aromas.
Definition of aroma and texture
Elimination of undesirable sulfur compounds
Specific strain for flash and thermovinification
Antimicrobial effect against lactic acid bacteria
Preservative for wines with poor sanitary quality
Yeast protein extract for natural and respectful clarification of wines
Biological stabiliser with high effectiveness against lactic acid bacteria
No-Saccharomyces - High capacity of lactic acid synthesis
Preparation of varietal and voluminous wines at bottling
Strain adapted to difficult fermentation conditions
Fermentation activator. Organic wines.
Fast and safe fermentations
(E-300) Antioxidant for musts and wines
Improves clarification and filtration of musts and wines. Aging on lees.
(E-202) Preservative. Prevents yeast multiplication. Use in sweet wines.
Color stability and antioxidant effect in red wines.
Color stability and antioxidant effect in red wines
We assist wineries in the control of the winemaking process.