COLFINE is a hydrolysed gelatin of pork origin intended for binding red wines. It acts as a clarifier and stabiliser. It also enables pressed red wines with sharp tannins to be softened.
COLLE PERLE LIQUIDE
COLLE PERLE POUDRE
COLLE PERLE is a fully hydrolysed gelatin of pork origin (O° Bloom) at a concentration of 150 g/L. It facilitates the elimination of disturbances in wines through flocculation of the particles in suspension. It is used alone, during bonding of not very well built red wines.
fining agent specially intended for wine brilliance
FISHANGEL not only acts as a good clarifier and stabiliser, it also increases wine filterability and significantly enhances brilliance and suppleness.
GEL’UP is particularly suitable for the clarification of musts, both red and white, in which you get a rapid drop in turbidity and the formation of compact sedimentation.
INOCOLLE is a partially hydrolysed gelatin of pork origin (~ 15° Bloom) at 100 g/L. It precipitates unstable colloidal substances and eliminates the disturbances in the wines, acting to stabilise and improve white and rosé wines by making them bright and flexible.