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.
Vegetable protein in liquid format (Pisum Sativum)
Fruity intensity. Increased smoothness and volume in the mouth
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
Non-Saccharomyces yeast. Increased aroma and structure on the palate
Elimination of undesirable sulfur compounds.
Improving microbiological stability of musts and wines
Lysozyme for lactic acid bacteria control
Insoluble PVI/PVP copolymer
Preventive clarifier against oxidative phenomena in musts and wines.
Freshness and aromatic intensity in white wines
Antioxidant and protective effect of natural polyphenols in grapes
Exceptional improvement in taste perception before bottling.
Stabilization of coloring matter. Protection against instabilities in bottled wine.
Fast dissolving gum arabic powder. Increased smoothness in the mouth and aromatic respect.
Tartaric stability and smoothness in the mouth.
Protection of phenolic potential
Activator for malolactic fermentation
Liquid preparation of cellulose gum for tartaric stabilization of white, sparkling and semi-sparkling wines.
Increased aroma and structure. 100% grape skin tannin
Fermentation of varietal wines in barrel and/or aging on lees. Increased body and structure
Definition of aroma and texture
Elimination of undesirable sulfur compounds
Clean and floral primary aromas
Preservative for wines with poor sanitary quality
Preparation of varietal and voluminous wines at bottling
Fermentation activator. Organic wines.
Clarifier and masker of reduction aromas
Fast and safe fermentations
Fermentation safety and foam collection
Improves clarification and filtration of musts and wines. Aging on lees.
Inorganic fermentation activator
Antioxidant and antioxidase effect in musts and 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.