Trade Name

Product

Oenological advantage

Dose

Obligations

Œnoconseil’s recommendations

Gelfine

Porcine gelatine

Stabilisation and clarification, it refines the structure.

3 – 10 g/hl

Be careful : it sets at a temperature = 19° C.

Prepare at 35 – 40 ° C and no more than 5%; then keep it in a bain-marie. Use a fining agent injector regulated at the correct temperature.

Special Gelatine for Fine Wines

Stabilises colour, eradicates astringent tannins.

2 – 10 cl/hl

Be careful about storage conditions: it can set at temperatures < 4°C

Pasteurised egg white PROGRES

Egg albumen

Stabilisation and clarification, it refines the structure.

3 – 6 cl/hl

For wines as of the 2012 vintage and those not labelled at 30 06 13: the use of egg albumen must be indicated on the label, except if the analyses show that no trace of it remains in the wine.

1 kg = 32 eggs

Be careful about complying with periods of time after the fining procedure (this is not a “last minute” fining).

For red wines possessing good structure, with a long period of maturation.

Naturfine Prestige

Yeast hulls and pectolytic enzymes

Microbiological stabilisation and stabilisation of colour.

5 – 40 g/hl

Maximum legal dose: 40 g/hl

Rack after 4 weeks.

Colle de poisson LA

Fish-derived fining agent

Fine white and rosé wines.

1 – 3 g/hl

Carefully comply with the length of time for preparation (≥ 4 hours)

Greenfine Must

Pea proteins

Fining of white, red and rosé musts.

Maximum legal dose: 50 g/hl

Soluble casein

Casein

Preventive or curative treatment for oxidation of musts, and white and rosé wines.

20 – 60 g/hl

For wines as of the 2012 vintage and not labelled at 30 06 13: the use of milk casein must be indicated on the label, except if the analyses show there is no trace of it left in the wine.

Polyclar

Polyvinylpolypyrrolidone
(PVPP)

For press wines

10- 60 g/hl

Maximum legal dose : 80 g/hl

Preparation : let it swell up in 4 to 5 times its weight of water. Stir for 1 to 2 hours. Mix it into the wine and then keep it in suspension for 30 to 45 minutes.

Bentosol Protect

Bentonite

Used on must and wine for stabilisation of protein

10 – 120 g/hl

It is essential to determine the dose by doing a preliminary test

Preparation : let it swell up in 10 times its weight of water, stir for 4 hours minimum (ideally 24 hours); check there is none floating on the surface. Dilute the paste obtained with water before mixing it in and then keep in suspension for 30 to 45 minutes. Check injection conditions for homogenisation. Check the efficiency of treatment.

Bentonite fining leaf

Polymix Natur

Polymix Natur PVPP, Bentonite, yeast hulls

Acts against oxidation

Preventive treatment: from 15 to 30 g/hl
Curative treatment : up to 100 g/hl

Preparation : dissolve in 10 times its weight of water and wait 4 hours

Blankasit

Silica gel

Better flocculation and sedimentation of gelatines

Optimisation of fining for white and rosé wines

1 – 3 cl/hl

Be careful about storage conditions : (do not expose to freezing temperatures).