The traditional method

The traditional method

CLARIFIANT BK

Facilitates the sedimentation of yeasts into a compact deposit. It is made up of products with low deproteinisation qualities likely to form a non-adhesive deposit. This selection has been made to respect the foam’s behaviour and display characteristics.

CLARIFIANT S

Activated soda bentonite based preparation, which facilitates sparkling wine remuage.

CLARIFIANT XL

optimised racking additive that simplifies riddling operations for
CLARIFIANT XL provides compact deposits that are non-adherent and easy to remove.
The wine’s clarity is improved, giving it a perfect brightness at the end of riddling.

EXTRA PM

Fermentation activator specifically intended for bottle fermentation
EXTRA PM guarantees optimal yeast activity during Tradition, Charmat, ancestral bottle fermentation.

FISHANGEL MES

GLUTAROM

To preserve the freshness and aromas of white wines
Glutarom is made up of cellular crusts which are naturally rich in glutathione.
With its antioxidation properties, GLUTAROM prevents faulty aromatic ageing in white whines and the loss of fruity aromas in young wines.
A natural source of polysaccharides, it improves the volume in white wines.

GLUTAROM EXTRA

Rich in reduced glutathione to anticipate the preservation of wines with low sulphite. GLUTAROM EXTRA is a nutrient resulting from the latest techniques in the selection and production of inactive yeasts with a very high GSH content. If it is added at the beginning of fermentation, in the end it enables you to obtain a wine with a greater concentration of GSH, if the yeast is also correctly fed with organic nitrogen.

GOMME ARABIQUE SD

HYDRA PC

Yeast protector for prise de mousse. Strengthening the membrane allows the yeasts to be less stressed during inoculation of the tirage wine and more resistant to the increase in alcohol content and the carbon dioxide gas concentration during bubble-forming.

INOCLAIR 2 LIQUIDE

No translation

INOCLAIR 2 POUDRE

INOCLAIR 2 enables remuage time to be reduced both at the workbench and using automatic equipment. It can be used both with agglomerating or traditional yeasts. It ensures the creation of a non-adhesive, perfectly sliding deposit.

LEVURE IOC 18-2007

For top of the range wines
A strain selected by the Institut OEnologique de Champagne from the best strains of the great Champagne vineyards.Excellent adaptation to the most difficult liquors: low pH, low temperature, high alcohol content.Rapidly established, complete breakdown of sugars and low nutrient requirements.It is ideally suited to making wines by the traditional method and closed-tank method.

PHOSPHATES MAZURE

TheMAZURE PHOSPHATES are a coadjuvant which encourage consistency and the elimination of the deposit formed during bottle fermentation, making automatic or traditional remuage easier. They amplify CLARIFIANT S’s effect.

PHOSPHATES TITRÉS

For fermentation to start quickly
A diammonium phosphate and thiamine based mixture, the TITRATED PHOSPHATES enable fermentation to start more effectively, ensure a supply of nitrogen and optimise fermentation yields.

SOLUTION 700

Pleasure ensure that you comply with current legislation in your wine producing region.
Copper sulphate, citric acid and sulphur dioxide based solution, for the prevention and treatment of reduction flavours.

SOLUTION ST

For wines which are intended to undergo bottle fermentation
SOLUTION ST is a complex gallotannin and copper sulphate based preparation.
It enables the preservation of the sensory qualities in wines destined for bottle fermentation.
It improves these wines’ potential for ageing and makes remuage easier.

SUCRAISIN MCR LIQUEUR EXPEDITION

Legislation authorises rectified concentrated must as a sugar additive to produce tirage or expedition liqueurs. The use of SUCRAISIN enables the mixture (sugar + wine + starter + remuage adjuvants) to be prepared quickly and in a uniform manner. MCR, made up solely of fructose and glucose, can be used rapidly by the yeasts.

SULFITAMINE C