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.
Mannoprotein in 20% aqueous solution
Specific bentonite for must 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
Bentonite with deproteinizing and clarifying action.
Antioxidant protection and fruit profile definition
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
Non-Saccharomyces yeast. Increased aroma and structure on the palate
Aromatic fullness. Varietal thiol profile
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
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
Intensely fruity rosés
Production of fermentative esters
Exceptional improvement in taste perception before bottling.
Protection of grapes and musts against undesired oxidation
Accentuates fruit registers
Stabilization of coloring matter. Protection against instabilities in bottled wine.
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
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.
Volume on the palate, long and round red wines
Activator for malolactic fermentation
Liquid preparation of cellulose gum for tartaric stabilization of white, sparkling and semi-sparkling wines.
(E-224) Antioxidant, antiseptic and antioxidant.
Increased aroma and structure. 100% grape skin tannin
Fermentation of varietal wines in barrel and/or aging on lees. Increased body and structure
Varietal and/or barrel-fermented white wines
Antiseptic and cleaning effect for wood barrels and reds
Release of varietal aromas.
Elimination of undesirable sulfur compounds
Clean and floral primary aromas
Antimicrobial effect against lactic acid bacteria
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
(E-300) Antioxidant for musts and wines
Improves clarification and filtration of musts and wines. Aging on lees.
Antioxidant and antioxidase effect in musts and wines
(E-202) Preservative. Prevents yeast multiplication. Use in sweet wines.
Definition of aroma and texture
We assist wineries in the control of the winemaking process.