Oenological products

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.

CALCIUM TARTRATE

Calcium tartrate is vitaI in achieving maximum tartaric stabilisation in wines.

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.

OPERA CH

100% oenological tannins from walnuts

ABSORBE MV

Absorbe MV, compound to reduce the pesticide levels in must and wine.

ABSORBE SP

Absorbe SP, compound to reduce pesticide levels in sparkling wines.

MUST CLEAN

Must Clean, yeast hulls with a powerful detox action.

ECOBIOL ICE

Ecobiol Ice, yeast nutrient to enhance freshness sensation of white and rosé wines.

ECOBIOL SAFETY

Ecobiol Safety, detoxifying nutrient at the 2/3 stage of alcoholic fermentation.

ECOBIOL ORG

100% organic balanced nutrient for top quality fermentation

ECOBIOL PERLAGE

Ecobiol Perlage, fermentation regulator specific for sparkling wines.

CLASSIC PHOSPHATE

Classic Phosphate, optimization of fermentation.

ECOBIOL

Ecobiol, mixed nutrient.

ACTIBIOL

Actibiol, inorganic nutrient.

TIAMINA

Tiamina, optimization of fermentation.

ECOBIOL BLANC

Ecobiol Blanc, nutritional supplement with antioxidant functions derived from yeast hulls.

ECOBIOL AROM PROTECT

Ecobiol Arom Protect, blend of tannins and yeast-based polysaccharides.

ECOBIOL SH

Ecobiol SH, inactive yeast to control the reduction smell.

ELEVAGE WHITE

Elevage White, deactivated yeasts for the aging of white wines.

ELEVAGE FAST

Elevage Fast, deactivated yeast and mannoproteins for aging.

ELEVAGE RED

Elevage Red, deactivated yeasts for the aging of red wines.

RELEASE CRISPY

Release Crispy, mannoproteins for freshness in the mouth.

RELEASE ROUND

Release Round, mannoproteins for roundness in the mounth.

RELEASE LIQUID

Release Liquid, mannoproteins in solution form for aromatic longevity.

RELEASE LIQUID SPARK

Release Liquid Spark, mannoproteins in solution form for a creamier perlage.

RELEASE LIQUID MINERAL

Release Liquid Mineral, mannoproteins in solution form to re-establish freshness and balanced mouthfeel.

RELEASE ANTIOX

ZIMOPEC P110L

Zimopec P110L, enzymatic preparation for static clarification and flotation.

ZIMOPEC PML

Zimopec PML, enzymatic preparation for pellicular maceration.

ZIMOPEC PXL 09

Zimopec PXL 09, enzymatic preparatin for maceration.

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 PRESS FLASH

Zimopec Press Flash, enzymatic preparation for pellicular maceration.

ZIMOPEC COLOR FLASH

Zimopec Color Flash, enzymatic preparation for maceration.

ZIMOPEC PX5

Zimopec PX5, enzymatic preparation to improve filterability.

ZIMOPEC FREEAROM

ZIMOPEC FREEAROM is a formulation developed to obtain more aromatic white wines. It has many glycosidic activities, in particular beta-glucosidase,

LA CLAIRE MALO DIRECT

La Claire Malo Direct, targeted winemaking bacterium.

KIT LA CLAIRE MALICA

Kit La Claire Malica, targeted winemaking bacterium.

ECOBIOL FML

Ecobiol FML, nutrient for malolactic bacteria.

MICROGUARD

Microguard, to govern bacterial flora.

PENTAGEL

Pentagel, activated sodium bentonite.

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.

PVPP V

PVPP V, adsorbent of polyphenolic compounds.

PVPP GRANULATED

PVPP ganulated, adsorbent of polyphenolic compounds.

METALCLEAN

Metalclean, fining and stabilizing product containing PVI-PVP.

P-GREEN

P-GREEN, composite fining agent.

P-STAR

P-STAR, composite fining agent.

CLEAR GT F

Clear GT F, composite fining agent for flotation.

CLEAR GT R

Clear GT R, composite fining agent for red must.

CLEAR GT W

Clear GT W, composite fining agent for white must.

P-FRESH

P-Fresh, composite fining agent.

ACIDO CITRICO MONOIDRATO

REMUAGE 1

Remuage 1, fining and stabilizing agent for riddling.

REMUAGE 2

Remuage 2, fining and stabilizing agent for riddling.

REMUAGE EVOLUTION POWDER

Remuage Evolution Powder, fining agent for ridding.

 

BOOSTER REMUAGE

Booster Remuage, riddling adjuvant.

OPERA TIRAGE L

Opera Tirage L, riddling adjuvant.

CLEAR V FLOT

Clear V Flot, vegetable-protein-based liquid fining agent.

CLEAR GT FLOT

Clear GT Flot, liquid fining agent for use in flotation.

PK FLOT

PK Flot, fining and stabilizing agent.

PK SOL M

PK SOL M, fining and stabilizing agent.

PK SOL M2

PK SOL M2, fining and stabilizing agent.

LUMYCLEAN PLUS

Lumyclean Plus, stabilizer for must and wine.

YPRO

YPRO, yeast-derived fining agent.

ISTANT GEL

Istant Gel, fining agent.

ISTANT GEL 45

Istant Gel 45, fining agent.

OVOCLAR

Ovoclar, fining agent made from egg albumin.

XILES 40

Xiles 40, colloidal silica.

PESCECOL PLUS

Products of fining

READY GUM ELITE

Ready Gum Elite, stabilizinggum arabic.

READY GUM L

Ready Gum L, stabilizing gum arabic.

DRY GUM L

Dry Gum L, levorotatory gum arabic in powder.

READY GUM DOLCE

Stabilizing arabic gum solution

READY GUM MIX

Stabilizing arabic gum

READY GUM STAB

Gum arabic stabilizing solution

READY GUM 20

Ready Gum 20, stabilizing gum arabic.

DRY GUM R

Dry Gum R, dextrorotatory gum arabic in powder.

CRYSTAL STAB

Inhibits crystal formation and growth and provides long-term stability.

METACREMOR 40+

Metacremor 40+, metatartaric acid.

CRISTAL CREMOR

Cristal Cremor, tartaric stabilizer.

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)

CRYSTAL BALANCE

Crystal Balance, carboxymethylcellulose (CMC).

CRYSTAL BALANCE SOL. 5%

Crystal Balance sol. 5%, carboxymethulcellulose (CMC) in solution.

CARBON PELLET

Carbon Pellet, decolourizing carbon in pellet.

NO DUST CARBON

No Dust Carbon, dust-free decolourizing carbon.

TOP CARBON

Top Carbon, vegetable decolourizing carbon.

CARBO PELLET

CARBON PELLET is an activated vegetal carbon designed for decoloration of must and wines affected by excess of colour

CARBO F

Carbo F, vegetable decolourizing carbon.

EVF-FREE

EVF-FREE, off-odour adsorbent.

LUMYCLEAN REX

Lumyclean Rex, treatment to combat ‘light-stuck’ defects.

ANTI RED SOL

Anti Red Sol, treatment for reduction faults.

TETRACOMPLEX

Tetracomplex,  composite deacidifier.

OXYLESS U

Oxyless U, special antioxidant for grapes.

OXYLESS M

Oxyless M, special must antioxidant.

OXYLESS V

Oxyless V, special antioxidant for wine.

STERISOLFITO 45

Sterisolfito 45, sulphite.

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.

FERROBLOCK

Ferroblock, redox-reaction stabilizer.

PENNY DAMIGIANE, VASCHE, FUSTI

Penny, floating anti-Flowers-of-Wine tablets.

SORBENOL

Sorbenol, fungistatic stabilizer.

GALLOTAN

Gallotan, gallic tannin for fining and balanced mouthfeel.

OPERA SR

Opera SR, tannin for colour stabilization.

OPERA GRAPE L

Opera Grape L, grape tannin for fining, colour stabilization and structure.

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.

ECOBIOL COLOR PROTECT

FERMENTAN LEMON

Fermentan Lemon, tannins for white and rosé musts.

FERMENTAN BERRY

Fermentan Berry, tannins for red and rosé musts.

FERMENTAN WHITE

Fermentan White, a blend of gallic tannins and deactivated yeasts to increase the aroma of white and rosé wines.

OPERA SEED

Opera Seed, tannin extracted from grape pips.

OPERA GRAPE

Opera Grape, tannin extracted from grape skins.

OPERA MEDIUM T

Opera Medium T, oak tannin.

OPERA SOFT T

Opera Soft T, blend of hydrolyzable tannins.

OPERA NO-GREEN

Opera No-Green, blend of tannins extracted from the wood of exotic species.

OPERA NO-REDUCTION

Opera No-Reduction, oak tannin.

OPERA HIGH T

Opera High T, blend of condensed and hydrolyzable tannins.

OPERA FRUITY

Opera Fruity, blend of condensed tannins.

OPERA MATURATION

Opera Maturation, blend of condensed and hydrolyzable tannins.

OPERA REFRESH

Opera Refresh, blend of condensed and gallic tannins.

SOLO DARK

Solo Dark, blend of oak tannins.

SOLO RUBY

Solo Ruby, blend of aok tannins.

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.

ACIDO L-ASCORBICO

Preservative-Antioxidant

E-BENTHON EXTRA

Activated sodium bentonite

GELATINA ATOMIZZATA

Atomized gelatin with high level of hydrolysis, cold soluble

GELATINA POLVERE

Gelatin of porcine origin with high gelling power (80-100 Bloom), hot soluble

MIXGEL SA

High performance, polycompound clarifying agent to treat musts, wines and juices

ZIMOPEC OVOLYS

Lisozyme Hydrochloride

ACIDO LATTICO 88%

90% lactic acid solution

ACIDO MALICO D, L

Malic Acid D,L

ACIDO TARTARICO

Acidifier

POTASSIO BICARBONATO

Acidity corrector

POTASSIO TARTRATO NEUTRO

Crystallizer

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.

ECOBIOL ROUGE

Colour stabilizer made with yeast hulls

STAVES FRENCH HEAVY

French oak staves

STAVES FRENCH MEDIUM

French oak staves

STAVES FRENCH MEDIUM PLUS

DRY GUM

High quality powder gum Arabic, extracted from Acacia seyal and characterized by dextroro

METACREMOR INSTANT

Metatartaric Acid, which inhibits the precipitation of potassium bitartrate crystals and neutral calcium tartrate.

POTASSIO METABISOLFITO

Antioxidant and preservative

POTASSIO TARTRATO ACIDO

Crystallizer

TOTAL STAB

A gum arabic and carboxymethylcellulose sodium salt preparation stabilized with sulfur dioxide

CROMOFIX SR

Granular tannin suitable for colour stabilization in red wines.

CROMOX G

Antioxidant and colour stabilizing tannin

GALLOTAN G

Gallotannin

TAN-FLAVOUR FF

Proanthocyanidin tannin

OENOCELL

Activator and regulator of alcoholic fermentation

PK SOL M4

Clarifying stabilizing agent for wines, musts and vinegars based on Chittin derivaties in sinergistic formulation with Pea Protein and Silica Gel

ACTIBIOL PLUS

Fermentation activator and regulator

ANTI REDOX RED

Mixed of inactive yeasts, selected tannins and copper for volume and roundness of the wine.

ALPHA CASEINATE

Potassium caseinate

ANTI REDOX WHITE

Mixture of inactive yeast, PVPP (E1202), tannins and copper

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

CARBONE DECOL. SUPERATTIVO CP

Vegetable carbon decolourant

CASTAN

Chestnut tannin

E-BENTHON SUPER

FERMANN FLOREAL

Fermentation adjuvant derived from inactive yeast

FERMANN SPICY

Fermann Spicy, optimising alcoholic fermentation of red and rosé musts.