1-Extraction clarification / 2-Alcoholic fermentation / 3-Malolactic fermentation / 4-Maturation / 5-Fining / 6-Stabilization / 7-Filtration
Expert advise
This step allows clarification and microbial stabilization,
the improvement of filterability and, in red wines it allows
the elimination of bad tannins and the stabilization of the
color.
Red wines
|
White and rosé wines
|
Directions for use:
| NAME OF FINING PRODUCT | PRECAUTIONS |
| Gélatine Spéciale vins fins Gélatine supérieur de Russie Geldor |
It is progressively incorporated during a pumping-over in order to ensure even distribution. |
| Albumine d'oeuf poudre |
Mix the quantity of Egg albumen with a small quantity of cold water in order to obtain a homogeneous paste. Then dilute it in water, wait 4 hours before slowly introducing the Egg albumen solution in the wine, preferably by pumping-over to allow immediate homogeneity. |
| Polymix Natur' Polymix Polymix V2 |
Dilute the preparation in 10 times its weight of water, wait 2 hours at least before slowly introducing the solution in the wine, preferably by pumping-over. |
| Caseimix |
Dissolve the necessary quantity of Caséimix in 10 times its weight of cold water. Then, add the solution to the must or the wine, preferably by pumping-over. |
| Clarpro |
Dilute the preparation in 10 times its weight of cold water, wait 1 or 2 hours before slowly introducing the solution in the wine, preferably by pumping-over. |
| Natur'Fine |
Dissolve Natur'Fine in 5 to 10 times its weight in water. Then, incorporate the mix during pump over for tank or stirring for barrels. |
| Natur'Fine Prestige | Dissolve Natur'Fine in 5 to 10 times its weight in water. Then, incorporate the mix during pump over for tank or stirring for barrels. |
| Colle de Poisson | Dilute this gel with 10 liters of cold water before slowly introducing it in the wine, preferably by pumping-over. |