ECOBIOL INODIRECT
Ecobiol Inodirect is an innovative yeast protector, extremely rich in yeast sterols, whose micro-agglomerated formula makes it possible to significantly simplify the yeasting process while preserving the properties of the yeast strain.
ECOBIOL GLUTA
ECOBIOL GLUTA is a nutrient resulting from the latest techniques in the selection and production of inactive yeasts with a very high GSH content.
ECOBIOL PIED DE CUVE AROM
Ecobiol Pied de Cuve Arom is an inactive yeast which is particularly rich in free (bioavailable) amino acids. It also provides vitamins, minerals, fatty acids and sterols.
CLEAR V
Clear V is a formula made up exclusively of pea proteins, particularly used for applications involving must clarification and wine fining,
in both cases combined with mineral-derived additives (bentonite or silica gel) or tannins.
CLEAN OFF
Clean Off is active on wines with considerable off flavour defects. The polysaccharides yielded by the formula improve volume and roundness on the palate.
OPERA CRYSTAL
OPERA CRYSTAL enhances the antioxidant properties of sulphurdioxide, creating a powerful antiseptic.
ECOBIOL BLANC
Ecobiol Blanc, nutritional supplement with antioxidant functions derived from yeast hulls.
RELEASE LIQUID MINERAL
Release Liquid Mineral, mannoproteins in solution form to re-establish freshness and balanced mouthfeel.
ZIMOPEC FLOTTOFLASH
Zimopec Flottoflash, enzymatic preparation for static clarification and flotation.
ZIMOPEC CLEAR FLASH
Zimopec Clear Flash, enzymatic preparation for static clarification and flotation.
ZIMOPEC FREEAROM
ZIMOPEC FREEAROM is a formulation developed to obtain more aromatic white wines. It has many glycosidic activities, in particular beta-glucosidase,
MIRACOLO
MIRACOLO is an activated bentonite with high clarifying power to be used in the treatment of musts and white and red wines.
PVI-PVP
PVI-PVP is a polyvinylimidazole and polyvinylpyrrolidone copolymer, useful to reduce the levels of heavy metals and the levels of heavy metals, and to pre-vent oxidation responses, avoid pinking in wines con-sidered at risk.
CRYSTAL SOL 10%
Crystal Balance sol. 10% is a protective colloid which inhibits the formation, or nucleation, and the subsequent growth of tartrate crystals in wine.
PERFECT STAB
PERFECT STAB has been designed especially for difficult cases of tartrate stabilisation involving both forms of the tartrate salts: potassium bitartrate (KHT) and calcium tartrate (CaT)
CARBO PELLET
CARBON PELLET is an activated vegetal carbon designed for decoloration of must and wines affected by excess of colour
SULFIWINE
SULFIWINE K 150 is potassium bisulphite at 150 g/L. SULFIWINE K 150 can be used throughout the wine making process from pressings to must to finished wine.
OPERA SENSO
OPERA SENSO is a blend of ellagic tannins extracted from selected species of oak and gall nuts. The product is sold as a ready-to-use solution.
FERMENTAN WHITE
Fermentan White, a blend of gallic tannins and deactivated yeasts to increase the aroma of white and rosé wines.
INTENSO CAPPUCCINO
Intenso Cappuccino adds significant notes of vanilla and other sensations generally found when wine spends time in an oak barrel that is being used for the first time and can therefore add intense aromas to the wine.
INTENSO CHOCOLATE
Intenso Chocolate‘s objective is to add an intense aroma of chocolate to red wine, together with notes of coffee and slight hints of spices and coconut.
INTENSO CREAMY
Intenso Creamy, the sensory objective of this formulation is to enhance and amplify the best aromatic notes connected with aging white wines in used barrels.
INTENSO RED FRUIT
Intenso Red Fruit, the objective of this formulation is to amplify and enhance the sensation of red-fruit aromas.
INTENSO SPICY
Intenso Spicy, the objective of this formulation is to enhance and amplify the overall aromatic complexity of red wines and in particular spicy notes.
INTENSO VANILLA SOFT
Intenso Vanilla Soft, the objective of this formulation is to faithfully imitate the sensory effects of aging wine in oak barrels used for the second time. For use on red wines.
INTENSO WHITE & YELLOW FRUITS
Intenso White & Yellow Fruits, the sensory objective of this formulation is to enhance and amplify the fruity sensations in white wines.
INTENSO WHITE FLOWERS
Intenso White Flower, the sensory objective of this formulation is to enhance and amplify the floral notes in white wines.
AMMONIO FOSFATO BIBASICO
Diammonium Phosphate contains nitrogen which is essential for yeast cell multiplication.
ECOBIOL PIED DE CUVE
Ecobiol Pied de Cuve, is a product derived from selected yeasts. When added to the biomass during premultiplication it provides a rich source of secondary nutritional factors that allow the cells to keep their functionality intact.
METACREMOR INSTANT
Metatartaric Acid, which inhibits the precipitation of potassium bitartrate crystals and neutral calcium tartrate.
TOTAL STAB
A gum arabic and carboxymethylcellulose sodium salt preparation stabilized with sulfur dioxide
PK SOL M4
Clarifying stabilizing agent for wines, musts and vinegars based on Chittin derivaties in sinergistic formulation with Pea Protein and Silica Gel
ANTI REDOX RED
Mixed of inactive yeasts, selected tannins and copper for volume and roundness of the wine.
CARBON L
CARBON L is an activated, vegetable, black carbon in liquid form used
for removing colour from musts and stained or over-oxidised wines