Bentonite is an impure clay formed by the weathering of volcanic ash. It is an absorbent material that is able to bond with the floating particles that cause cloudiness in wine. Bentonite is a common additive used to clarify and fine wines. It’s great for removing protein haze and can be used to remove off aromas.

For Use in Winemaking

• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
• Improves clarity and filterability.
• Reduces astringency and softens mouthfeel without affecting structure.
• Allergen-free alternative to egg albumin.

Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Cider Making

• Allergen-free alternative to egg albumin
• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
• Improves clarity and filterability
• Reduces astringency and softens mouthfeel without affecting cider structure

Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

EnartisStab MICRO M is a chitosan-based preparation with high antimicrobial activity due to activation with organic acids. This process increases the surface charge of chitosan and increases its ability to interact with microorganisms, altering the permeability of their cell membrane and causing their death.

EnartisStab MICRO M inhibits the development and eliminates many yeasts and contaminating bacteria, such as Brettanomyces, Oenococcus, Lactobacillus, Acetobacter, Zygosaccharomyces, etc. Its ability to reduce spoilage microbe competition helps to ensure healthy, complete alcoholic fermentation with clean organoleptic characteristics in the final wine.

EnartisStab MICRO M has been specifically developed for the treatment of musts and wines, even with high turbidity. Suspended solids react with the positive charges of chitosan, reducing its ability to interact with contaminants. However, EnartisStab MICRO M has been formulated to counteract this effect and enhance its antimicrobial activity. At the recommended doses, it does not affect the normal course of alcoholic fermentation.

EnartisStab MICRO M also absorbs ochratoxin A and removes residual copper from vineyard treatments. Its use improves clarification processes and the filterability of must and wine, as well as increasing aromatic cleanliness by reducing the growth of undesirable microbiological populations.

EnartisStab MICRO M contains no allergens or substances of animal origin and represents a viable alternative to SO2 for microbial control

Composition: Chitosan from Aspergillus niger, inactivated yeast, lactic acid, ascorbic acid.

Applications:

• Prevents and eliminates undesirable microorganisms in musts and wines.
• MLF control: non-allergenic alternative to lysozyme. It can be used to delay or inhibit malolactic fermentation.
• Stuck or sluggish
• At the end of alcoholic or malolactic fermentation, to microbiologically stabilize the wine.
• Reduction in the use of SO2 by replacing it as an antimicrobial agent.
• Prevents the formation of compounds produced by microbes that can affect the organoleptic quality of wine.
• In the pied de cuve and during tirage, it reduces the presence of non-Saccharomyces yeast and bacteria.
• To eliminate and reduce odors related to the formation of volatile phenols, we recommend using it in synergy with FENOL FREE.

Dosage: 

• In must to reduce microbial contamination: 5 - 10 g/hL
• In wine to control and reduce microbial contamination: 5 - 20 g/hL.
• To reduce the population of Brettanomyces bruxellensis: 5 -12 g/hL.
• In case of sluggish or stuck fermentation: 5 -10 g/hL

Pluxbenton Sodium Bentonite is a natural clay widely used in winemaking to clarify and stabilise wine. This product provides an effective solution for removing proteins and impurities, enhancing the wine’s clarity and stability. Its fine particles absorb unwanted substances, helping to improve the overall quality and shelf life of your wine. Ideal for winemakers seeking a reliable and efficient fining agent.

Surlì One is a coadjunct to be used as an alternative to or in synergy with natural lees in the sur lies phase.
Due to the enzymatic activation adopted for its production, Surlì One quickly releases mannoproteins, therefore shortening maturation on lees. With only 3-4 weeks of treatment, Surlì One reduces the risk of microbial pollution and appearance of off-flavors.

Surlì ONE also:

• Increases wine colloid stability
• Enhances sensations of volume and mouthfeel
• Reduces astringency
• Increases aromatic cleanliness
• Improves aromatic persistency

Surlì One is produced with an aromatically neutral raw material; therefore, the formation of sulfide compounds during the sur lies phase is less likely with Surlì One than with natural lees. Additionally, at the end of treatment, wine still has its original fresh and fruit aromas.

Applications:

White, rosé and red wines:

• Increase mouthfeel
• Increase aromatic persistency Increase tartrate and protein stability
• Decrease reductive characters and increase aromatic cleanliness
• Promote malolactic fermentation
  

Second fermentation of sparkling wine:

• Increase mouthfeel
• Regular and consistent fermentation
• Prevention of reductive character appearance

DOSAGE

• 20-30 g/hL (1.7-2.5 lb(1000 gal) in white and rosé wine maturation
• 30-50 g/hL (2.5-4.2 lb/1000 gal) in red wine maturation
• 5-20 g/hL (0.4-1.7 lb/1000 gal) second fermentation

Dosage can vary according to the variety, vintage, duration of treatment and temperature of wine.
Laboratory trials are recommended to determine the proper dosage.
USA Legal Limit: When used within the recommended dose rates this product does not exceed the legal limits set forth by the TTB.

Instructions to use:

Rehydrate Surlì One in an appropriate amount of water for 30 minutes and incorporate uniformly into the mass. During treatment (3-4 weeks), weekly pumping over or batonnage is required to increase contact of Surlì One with the wine. At the end of treatment, separate wine from Surlì One by racking.

Storage:

Sealed package: store in cool, dry, well-ventilated area.
Open package: carefully reseal and store as indicated above. Use quickly

Inactivated yeast with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully used with only 24-48 hours contact time.

Wines treated with Surlì Elevage are soft on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.

Sensory effects:

• Increase of aromatic complexity and persistence
• Improvement of structure and mouthfeel
• Reduction of the natural astringency of red wines and barrel aged white wines
• Prevention and treatment of reduction
• Production of fruitier and softer wines
  

Technological effects:

• Improvement of protein and tartrate stability
• Improvement of red and rosé wine color stability
• Increased freshness and improved longevity of wine

As a result of the high content of free mannoproteins, Surlì Elevage has an immediate effect and can be successfully used with just a few days of treatment to increase and/or improve the effect of natural ageing through specific interventions in the tank.

Applications:

During the ageing of white, red and rosé wines for:

• Quickly improving sensory quality as a result of ageing on fine lees
• Improving chemical-physical stability
• Increasing the longevity of wine

Dosage:

• White and rosé wines: 5-20 g/hL (0.4-1.7 lb/1000 gal)
• Red wines: 10-30 g/hL (0.8-2.5 lb/1000 gal)

It is recommended to carry out preliminary lab scale trials using increasing rates of Surlì Elevage to determine the addition rate.

INSTRUCTIONS FOR USE

Rehydrate in 10 parts water or wine while stirring to prevent clump formation then add uniformly to wine.
During treatment (24-48 hours), daily pump-overs help mannoprotein release. At the end of treatment, wait 24-48 hours, then rack-off and/or filter.

If the wine must be prepared for bottling, let the lees settle down for 48 hours then filter it. If the wine is sufficiently clear, it can be filtered directly on pre-filter membranes with 1-3-micron porosity withdrawing the wine from the middle level valve.

Attention: the addition of Surlì Elevage can decrease the amount of free sulfur dioxide in the wine. Analysis before and after treatment is recommended

Applications:

During fermentation: in conjunction with Pluxbenton N or Bentolit Super, Protoclar ensures a faster and more thorough fermentation process and a finer and more delicate aroma. During clarification: for thorough and optimal clearing of must or wine, combine Protoclar with Pluxbenton N. Ensures good chemical and physical wine stability due to partial adsorption of copper and iron in either ionic or ferric- phosphate complexes, and with powerful selective adsorptive action on polyphenols that cause maderization. With Protoclar the organoleptic properties of wine are improved and the bouquet is more delicate, while the original aroma of the grape variety is enhanced. Thanks to these features, Protoclar is particularly suited to the preparation of base wines for sparkling wines.

For remedying premature aging and oxidative characters: Protoclar noticeably reduces maderization and allowing the original aromas of the wine to be recovered. Protoclar operates on oxidized polyphenols and intervenes in the potential oxidative activity of any un-oxidized polyphenols. This characteristic enables its use as a preventative on wines which have a tendency to oxidize easily.

Dosage:

• 60-100 g/hL for must during clarification
• 20-40 g/ hL during fermentation
• 20-60 g/ hL for wine
• 40-100 g/ hL for remedying oxidized wine

Instructions:

First dilute Protoclar in cold water in a 1:20 solution, stirring continuously to prevent lumps from forming. Allow the solution to rest for a 2-3 hours before use. Then add to the must or wine during a pump over, preferably using a dosing pump or Venturi tube, being careful to have applied the dose directly at least 50% of the wine to be treated.

A bentonite obtained by a special procedure. Its activation rate is designed to obtain a bentonite that combines excellent fining and protein removal properties with a limited volume of lees. In red wine, it is recommended to eliminate unstable color compounds and, together with Goldenclar Instant, for fining before cross-flow filtration.

• Applications: protein stabilization; removal of unstable color; clarification; prevent “light-struck” defect
• Dosage: 20-200 g/hL
• Packaging: 20 kg

A condensed solution that can be diluted to 0.3 percent for use in the determination (also called aspiration process) of analysing sulphur dioxide.
Please be aware that this reagent is a Dangerous Good. It's possible that shipping costs would be high.

Code: 125880

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