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.
Action against fermentation inhibitors.
Balanced supply of amino acids, vitamins and minerals.
Nutrient with high Vitamin B1 content
Specific nutrient for yeast multiplication
Complex activator for high volume fermentation.
Pellicular maceration and cold clarification. Release of varietal aromas.
Rapid clarification at low temperatures. Clean and stable aromas
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.
Reduction of microorganisms and antioxidant protection
Fermentation clarifier. Pea protein and bentonite blend
Vegetable protein-based clarifier.
Pure vegetable protein with clarifying and selective action.
Pure vegetable protein with clarifying action
Vegetable protein-based complex fining agent specifically for white and rosé wines.
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
Specific bentonite for must flotation
Bentonite with deproteinizing and clarifying action.
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
Clariﬁcant free of allergens.
Bentonite with clarifying action.
Elimination of undesirable sulfur compounds.
Purified fish tail.
Improving microbiological stability of musts and wines
Lysozyme for lactic acid bacteria control
Winemaking adjuvant for rosé wines
Protection of the aromatic fraction for white and rosé grapes and musts
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
Accentuates fruit registers
Aromatic intensity and volume in the mouth.
Aqueous solution of ammonium bisulfite at different concentrations
Fermentation safety and aromatic complexity in wines from neutral grape varieties
Fruity profile with structure on the palate
Must and wine clarification
Concentrated broad-spectrum pectolytic enzyme
Aqueous solution of SO2 at different concentrations
Color stabilization and structure contribution. 100% seeds
(E-220) Antioxidant, antiseptic and antioxidant.
(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.
Preservative for wines with poor sanitary quality
Yeast protein extract for natural and respectful clarification of wines
Preparation of varietal and voluminous wines at bottling
Strain adapted to difficult fermentation conditions
Fermentation activator. Organic wines.
Clarifier and masker of reduction aromas
(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.
Definition of aroma and texture
Oak tannin. Definition of aroma and texture.
Structure and antioxidant protection
We assist wineries in the control of the winemaking process.