VEGETAL PAT sono proteine vegetali purificate (85%) estratte da patate (solanum tuberosum). L’utilizzo specifico di VEGETAL PAT nel settore enologico consente in maniera naturale, la flocculazione dei colloidi instabili in…

VEGETAL P are purified vegetable proteins (83%) extracted from peas (Pisum sativum). FOOD GRADE product. The specific use of VEGETAL P in the oenological field, allows the substitution of egg…

ENO-GELATIN L is a pure pork jelly for food use 45% stabilized with sulfur dioxide (0.45%) and anhydrous citric acid (1%). ENO-GELATIN L is a remarkably concentrated product whose actions,…

COPES ITALY is a fish jelly at 210 Bloom (maximum gelling power). Its use is ideal for clarification, roughing and finishing in white, red and rose wines. Download the technical…

CARBON P The use of CARBON P is particularly suitable for the purification and discoloration of all types of liquids in the food and pharmaceutical industry. The presence of bentonite…

CARBÒ CMC è una speciale preparazione a base di carbossimetilcellulosa opportunamente trattata per aumentare il potere stabilizzante nei confronti delle precipitazioni tartariche e al contempo ottenere un prodotto che non…

ARABIC GUM SEYAL 30% is a gum Arabic (species SEYAL), in aqueous solution (demineralized) to 30%, stabilized with sulphur dioxide (0.5%). The use of ARABIC GUM SEYAL 30% increases and…

ARABIC GUM SEYAL 21% is a gum Arabic (species SEYAL), in aqueous solution (demineralized) to 22%, stabilized with sulphur dioxide (0.5%). The use of ARABIC GUM SEYAL 21% increases and…

ARABIC GUM KORDOFAN 30% is a gum Arabic (species Kordofan), in 30% aqueous solution (demineralized) stabilized with sulphur dioxide (0.5%). Colloidal stabilizer, with high protective power for bottled wines. The…

ARABIC GUM KORDOFAN 21% is a gum Arabic (species Kordofan), in 22% aqueous solution (demineralized) stabilized with sulfur dioxide (0.5%). Colloidal stabilizer, with very low filling power and very high…