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
Liquid silica sol - ideal coadjuvant for clarification and flotation.
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
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
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
(E-334) Natural dextro-tartaric or tartaric acid
Varietal wines of great elegance and personality
Aromatic fullness. Varietal thiol profile
Clariﬁcant free of allergens.
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
Winemaking adjuvant for rosé wines
Protection of the aromatic fraction for white and rosé grapes and musts
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
Intensely fruity rosés
Production of fermentative esters
Fruit and structure. Less alcoholic wines
(E-330) Acidifier, antioxidant and sequestrant.
Structure and stability in red wines
Protection of grapes and musts against undesired oxidation
Accentuates fruit registers
Varietal notes with balsamic nuances
Aromatic intensity and volume in the mouth.
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
(E-334) Natural dextro-tartaric or tartaric acid. Easy to apply acidity corrector
Must and wine clarification
Concentrated broad-spectrum pectolytic enzyme
Aqueous solution of SO2 at different concentrations
Color stabilization and structure contribution. 100% seeds
(E-170I) Deacidifying agent
(E-220) Antioxidant, antiseptic and antioxidant.
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
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
Specific strain for flash and thermovinification
Antimicrobial effect against lactic acid bacteria
Preservative for wines with poor sanitary quality
No-Saccharomyces - High capacity of lactic acid synthesis
Preparation of varietal and voluminous wines at bottling
Strain adapted to difficult fermentation conditions
We assist wineries in the control of the winemaking process.