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Prodotti / Clarifying agents / PREMIUM® FISH
PREMIUM® FISH

PURE FISH GELATIN - ALLERGEN FREE
PREMIUM® FISH is characterized by a very high surface electric charge.
The use of PREMIUM® FISH assures a rapid clarifying effect, and a remarkable capacity to bind to polyphenols; it can be considered as a moderately tannin-removing agent.
It efficiently performs a clarification action of the colloids which are responsible for clogging filtration means, especially with white products, or when a correction of the total amount of polyphenols is desired.
The raw materials used in the production of PREMIUM® FISH are guaranteed not to come from genetically modified organisms (GMO- free) and free of any risk of BSE.
It is completely soluble in cold water.

PREMIUM® FISH belongs to WANAX® Line
 
Fruit of the most advanced technological research, WANAX® Line puts at the oenologist’s disposal a limited range of very fine products, originated by raw materials which are not considered allergenic by the current regulations.


30 SIL
Silicon dioxide sol at 30%.
ALBUCLAR PREMIUM®
Pasteurized, refrigerated liquid egg albumin with high tannin-removing action. ALBUCLAR PREMIUM® is a new addition to the range of protein clarifying
ALBUCLAR®
Very pure egg albumin with high tannin-removing action.
ALBUCLAR® SPECIAL GRAIN
Microgranulated egg albumin of high purity and solubility.
CARBOCROMOS®
Very pure, decolorating, active carbon.
CARBOCROMOS® SUPER
Active carbon for enological use, of moderate decolorating capacity.
CARBOCROMOS® WT
Wetted active carbon with high decolorating capacity.
CLARITO® FITO K
Poly-compound formulation with clarifying and stabilizing action - ALLERGEN FREE
CLARITO® K
Poly compound formula with clarification and stabilization action.
CLARITO® MILD SG
Protein-based, tannin-removing microgranulated clarifying agent of high solubility.
CLARITO® SP - WANAX® LINE
Poly-compound clarifying agent with high stabilization capacity - ALLERGEN FREE
CLARITO® SPRAY DRY
Very pure potassium caseinate
CLARITO® SUPERFLOW
Clarifying polycompound agent with optimal clarifying action. It doesn't contain caseinate, nor albumins - ALLERGEN FREE
ENOANTICROMOS
Enologica Vason also offers the most widely-used carbon in enology.
FITOFERM
Poly-compound non allergenic formulation with clarifying and stabilizing action for musts in fermentation.
FITOPROTEINA P
Specific tannin-removing clarifier of vegetal origin - ALLERGEN FREE
FLOTTOBENT®
Very pure activated bentonite in powder form.
FLOTTOCARB®
Activated vegetable carbon, specifically for flotation.
FLOTTOGEL®
Very pure animal pigskin gelatin.
FLOTTOPLUS 2.0
Mixture of vegetal proteins, specific for flotation - ALLERGEN FREE
FLOTTOSIL®
Silicon dioxide in colloid suspension at 15% in acid environment.
GELATINA LAMINE ORO
Pure animal "PIGSKIN" laminated gelatin
GELAXINA® ATOMIZZATA P
Animal Gelatine
GELAXINA® FLUID P
Very pure animal gelatin in solution at 30%, obtained from selected raw materials, specifically for enological use.
GELAXINA® P.O.
Very pure animal gelatin.
MICOSORB® PLUS
Adsorbent for Ochratoxin A in concentrations over 1.5 ppb.
PLUSGRAN®
Granular bentonite, activated, sodic, with high deproteinizing capacity.
PLUSGRAN® GEL
Granular sodic natural bentonite, with an elevated de-proteic action
PLUSGRAN® JUICE K
Activated granular bentonite, suitable for use in the juices industry.
PLUSGRAN® V
Granular bentonite, sodic, natural.
PREMIUM® FISH
Pure fish gelatin - ALLERGEN FREE
PREMIUM® GEL GRADO 1
Very pure alimentary gelatin with high surface electrical charge.
PREMIUM® GEL GRADO 2
Very pure alimentary gelatin characterized by an average surface electrical charge and with medium tannin-removing capacity.
PREMIUM® GEL GRADO 3
Very pure alimentary gelatin with low surface electrical charge and high tannin-removing capacity.
PVPP
Polyvinylpolypyrrolidone – synthetic adsorbent with high stabilizing action.
SILENA 92
Silicon dioxide in the form of an activated hydrogel.
V BENTONITE
Very pure activated bentonite in powder form.

Clarifying agents

 

WHAT ARE THE AIMS OF CLARIFICATION?

Wine is clarified to achieve brilliance, protein stability, a longer filter life, the removal of unwanted components, oxidation-reduction stability, organoleptic improvement, … while trying to respect the color, structure, and character of the original product.
Only recently have instruments become available to evaluate the interactions that adjuvants have in all these processes.

Studying the mechanisms of clarification and fining has led to the development of innovative materials selected via an evaluation of the surface charge, that leave the structure of the wine unaffected.

The table contains the values of the surface electrical charge and of the flow potential of some gelatins. On a practical level these evaluations have shown that if a gelatin clarifies well, it cannot be a good tannin remover, and vice versa, that if it removes tannins well, it is not a good fining agent. The two actions are inversely related. This is a clear illustration of the kind of interaction that adjuvants have with must and wine.

With research as the target, the characteristics of all conventional adjuvants from the enological industry were considered, including also those materials deemed ‘unconventional’.

The products marked with this mark are also subjected to an inspection of the surface electrical charge in the analyses intended for quality control.

 





Enologica Vason S.p.A. - Loc. Nassar, 37 - 37029 S. Pietro in Cariano (Vr) - P.Iva IT01351170236 / Ju.cla.s S.r.l. P.Iva IT02239050236