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Baktol

BAKTOL P

BAKTOL P is currently one of the forms of SO2 most widely used for wine, since it is easy to handle and dissolve. Antiseptic At high doses, it inhibits all…

DICALCIC

Desacidification of balanced wines by double salt formation A lot of white wines are judged too acidic because these wines are too rich in malic acid (insufficient maturity). If malolactic…

Gommes arabique

GOMIXEL

Colloidal stabilization and improved roundness of white and rosé wines.
Neo

NEO CRISPY®

NEO CRISPY is a yeast product rich in amino acids and peptides
Charbon désodorisant

NOIR CAPTIVA

Carbon for decontamination of fermenting musts and wines not separated from their lees.
Nutriment protecteur

NUTRICELL® INITIAL

A nutrient formulated for the controlled management of alcoholic fermentation and the limitation of organoleptic alteration of wines in the presence of limiting factors.
Collage non allergène

PROVGREEN PURE MUST

Pea proteins selected for their flocculation properties and their ability to fix oxidized and oxidizable phenolic compounds in musts.

QALISOL

QALISOL is a combination of different isinglass selected according to their purity and degree of hydrolysis.
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