ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 15
FINING AGENTS
FINING AGENTS
ClarNOF
Phenol-Fine Plus NF
Fining agent based on potato-derived proteins that increases the elegance and
aromatic intensity of wine.
Reduces phenolic content and color by adsorbing polyphenolic substances
susceptible to oxidation such as flavanoids, catechins, and leucoanthocyanins.
• Eliminates a wide range of unpleasant odors and faults from unfinished wine and reduces
bitterness.
• Specialized blend of PVPP, caseinate, and highly adsorptive bentonite.
• Effective on wines aged in wood barrels or with oak chips when off-flavor or herbaceous
notes remain.
• Non-allergenic.
Application: Use at any time during the winemaking process.
Packaging: 1 kg
Recommended Dosage: 0.08–4.17 lb/1000 gal (1–50 g/hL)
ClarPure
Potato protein and chitin-glucan based fining agent that eliminates off-flavors
and aromas caused by compounds such as mercaptans and volatile phenols
related to Brettanomyces, smoke taint, and problem fermentations.
• Used before clarification, acts to eliminate the widest range of olfactory problems.
• Used after clarification or finishing, improves aromatic complexity in finished wine.
• When used with other fining products, helps stabilize polyphenols through a synergistic action
with non-protein fining agents.
• Can also be used for color reduction in Pinot Grigio/Pinot Gris; for the reduction of brown/pink
hues and catechins in white wines; and for the removal of brown hues in rose wines.
Application: Use during fermentation as a preventive treatment.
Packaging: 1 kg, 25 kg
Recommended Dosage: 0.8–7.5 lb/1000 gal (10–90 g/hL)
PVPP
Highly effective wine stabilizer optimized for maximum, fast-acting reduction
of polyphenols, such as leucoanthocyanadins and catechins that may cause
“pinking” and “browning” through oxidative polymerization.
• 100% PVPP.
Application: Add at any stage of the winemaking process.
Recommended Dosage: 1–6 lb/1,000 gal (10–70 g/hL)
Packaging: Please inquire
• Non-allergenic.
Spring’Finer by Fermentis
Application: Use as soon as the first unpleasant characteristics develop.
Packaging: 1 kg, 15 kg
Reduces bitterness and astringency in premium red, white, and rosé juice and
wine, especially wines aged in barrel.
Recommended Dosage: 0.08–03.3lb/1000gal (1–40 g/hL)
• High molecular weight proteins produced from yeast.
• Allergen-free.
Liquagel-50
Packaging: 125 g
Ready-to-use ultra-pure liquid gelatin that removes tannins normally attributed
to astringency without reaction with the anthocyanins responsible for color.
Fining Juice: 0.4–1.5 lb/1000 gal (5–20 g/hL)
Recommended Dosage:
• In red and white wines results are a softer wine less susceptible to oxidation.
Red Wine: 0.4–1.2 lb/1000 gal (5–15 g/hL)
• Improves taste by stabilizing and enhancing tannins.
White and Rose: 0.1– 0.4 lb/1,000 gal (1–5 g/hL)
• Provides body and suppleness by removing aggressive and astringent tannins.
Application: Add at any stage of the winemaking process to reduce astringency.
Packaging: 25 kg, 200 kg
Recommended Dosage: 0.25–4 lb/1000 gal (3–50 g/hL)
Liquasil-30
30% Silicon Dioxide solution designed for clarification of must and wine to
increase the efficiency of protein fining agents such as Liquagel-50 while
preventing over-fining.
• Negative charge of the Liquasil-30 combined with positive charge of Liquagel-50 creates a
flocculating “net” which forces solids to the bottom of the tank.
• Designed for must clarification but can be used on wines.
• Should be used in conjunction with Liquagel-50 liquid gelatin.
Application: Add at any stage of the winemaking process to reduce astringency.
Packaging: 25 kg
Recommended Dosage: 1–5 lb/1000 gal (10–60 g/hL)
14
ENOLOGY
PRODUCTS
15
