BENTOSTAR
BENTOSTAR is a special bentonite characterized by: • rapid swelling and rapid sedimentation • high deproteinizing power; • very high efficacy which is expressed in reduced dosages of use; • high purity, minimum inert content
CYTO FLOT
The formulation of CYTO FLOT was designed to offer maximum effectiveness in flotation by replacing animal proteins with an YPE specially selected for its flocculating capacity measured in terms of reaction speed and degree of clarification.
Everclar gamma
It increases the longevity of white and rosé wines bottled in white glass, protecting and enhancing its freshness. Its composition makes it particularly suitable for the use in clarification by flotation of juices where its effectiveness is enhanced since the early stages of the winemaking process.
Nucleobent
Special granulated bentonite, with a high content of montmorillonite, to be used in small dosages, it allows the achievement of protein stability, limiting the drawbacks associated with the use of common bentonites (excessive aromatic impoverishment, anthocyanin adsorption, stripping). Its granular form prevents the formation of dust during its use.
Everclar green
It is a preparation of new concept, able to solve with a single treatment several problems concerning the stabilization and the shelf-life of white and rosé wines; it also has a particular effect in the reduction of the Optical Density (OD), where is needed to give value to the green color of young wines.
Everclar life
Its special formulation allows quick separation by flotation or static settling with a low formation of lees, or by bulk filter or vacuum filtration, where it improves the permeability and quality of the permeated.
Everclar extreme
It is a preparation of a new concept, able to solve, in one single treatment, several problems related to the stabilization as well as the improvement of the shelf-life of white wines obtained from musts rich in colloids and difficult to clarify, such as musts proceeding from second press operations.
Eversol
A silica dioxide colloidal solution particularly effective on the fining of wines, juices and vinegars. Its particles, binding to gelatin, create a “grid”able to grab suspended solids (proteins, unstable phenolic substances, yeasts and bacteria) and then drag them quickly into a compact deposit.
Fishcoll
Fining agent based on fish gelatin obtained from selected raw materials. An innovative micronization and granulation process makes FISHCOLL easily soluble and ready to be used, thus solving the known problems of preparation of traditional isinglass.
Polivinilpolipirrolidone
It is a remarkably effective product against tannic phenols (responsible for the wine astringency) and especially of catechins and leucoanthocyanins responsible for browning phenomenon due to polyphenol-oxidase and maderization.
Zimocell clar
It Clarifies quickly and stabilizes with a compact sediment, for the obtainment of stable and fragrant wines already at the end of fermentation.
Bentoflash
A bentonite ideal for the protein stabilization of musts, juices, wines and vinegars, it is also able to block natural enzyme or exogenous activity (oxidase, pectinase, β-glycosidase, β-glucanase). With its large dispersion capacity, associated with high deproteinizing power, it is ideal for applications where the available rehydration time is short.
Everbent compact
Granulated bentonite for oenological use, particularly designed for those applications that require a low use of sodium. EVERBENT COMPACT is capable of providing limited sediment, very compact, and stable, associated with a good deproteinizing power. Thanks to these characteristics it may be employed as”ballast” on those deproteinizing finings difficult to flocculate.
Fort benton
It’s a bentonite in powder form for winemaking, with high purity and low content of inert substances. It has excellent spontaneous dispersion, good deproteinizing abilities associated with a fast and compact sedimentation. It can be rationally used in flotation, also of large masses, with an ideal price/quality balance.
Collagel gold
It has a high gelling power (BloomO14 90-100). The high surface charge makes it particularly reactive towards tannins and in the clarification treatments of musts, wines and vinegars in combination with Silica Sol (EVERSOL) and Bentonite (e.g. FORT BENTON).
Collagel platinum
Thanks to the high surface charge, COLLAGEL PLATINUM is very reactive towards tannins and in the clarification treatments of musts, wines and vinegars
Cyto-coll
The philosophy at the base of the research that led to the formulation of Cyto Coll was the need to replace, in wine fining operations, the proteins of animal origin (gelatin, isinglass, casein, etc.) with a “yeast gelatin”. For this purpose, several YPEs have been selected and associated, considering their surface charge, flocculation capacity and […]
Activated carbon
Suitable for musts, wines and vinegars in compliance with the law.
Cyto-coll liquid
The philosophy behind the research that led to the formulation of CYTO COLL LIQUID was to replace, in oenological clarification, the “glues” of animal origin (gelatin, isinglass, casein, etc.) with a “yeast jelly”. For this purpose, different EPLs have been selected and associated according to their surface charge, flocculating capacity and their molecular weight: the […]
Everdec w98
it meets the most stringent quality standards of the Food Industry. Activated with Phosphoric Acid and thanks to its special production process it’s a “low dust” carbon. This feature helps the operator by reducing the preparation time, due to the dust generated during the handling of activated carbon.
Cyto-clar
It is a formulation studied for the fining of musts and white wines; it occurs with a fast and compact separation of the turbid fraction. The synergy between Yeast Protein Extracts and activated vegetal carbons improves the phenolic stability, also removing the heaviest tonalities and the orange shades; the bentonites, selected for their top deproteinization […]
Everdec d100
It features a very high color removal power, very low ash and metal content and is activated with phosphoric acid. In addition to decolorizing capacity, it is effective in reducing the level of Ochratoxin.
Cyto-fine
For the formulation of Cyto Fine, particular care has been put in the choice of the different molecular fractions of the Yeast Protein Extracts; as a matter of fact, those with greater reactivity towards bitter tannins were preferred, as well as those more protective towards anthocyanins and those capable of limiting the volume of lees.
Everdec p
Produced in pellets, obtained by extrusion of carbon at high purity and high decolorizing power.
Cyto-stab
This is a modern processing aid, result of EVER’s Research & Development commitment; it simultaneously performs a fining and a stabilizing activity, with regard to the unstable phenolic and colloidal fractions present in musts and wines. In its composition, in addition to Yeast Protein Extracts (YPD), it comprises also polyvinylpolypyrrolidone (PVPP) together with a specific […]
Caseo-speed
It has a high solubility in water, instant coagulation with fast flocculation without risks of over fining, it leads to a sharp decrease of iron both in an ionic form and phosphate-ferric complex and reduces the content of catechins and leucoanthocyanins and can be used for the cure of maderized taste.
Vegeclar p
This is a preparation that combines, in a synergistic way, the fining properties of the vegetal proteins of Potato and Pea. Its formulation has been designed to meet the new trends in wine world, aimed to produce modern wines, dedicated also to a new consumer with new lifestyles, which do not include the use of […]
Collagel
Concentrated and stabilized liquid gelatin, obtained by partial hydrolysis of the connective tissues of swine origin. The stable solution of COLLAGEL reduces preparation time, offers the best guarantee of a targeted and effective dosage and it avoids the risk of microbial contaminations.
Deobrett
. Its action takes place in full respect of the organoleptic characteristics of the treated product. The benefits of DEOBRETT treatment are: – Quick treatment (30′) and easy separation by filtration; – Effective reduction of the content of lipophilic pesticides: between 50 and 80%; – Effective action against mould odors and off-flavors in general; – […]
Collagel clar
Capable of exerting its tannin-removing effect in a particularly effective manner and at the same time does not deplete the phenolic fraction of the wine. Thanks to its clarifying properties, it generates an instantaneous flocculation, with the formation of compact lees.
Everclar flot
This is a highly dispersible processing aid that allows obtaining clarified and stable musts through a single intervention that will be carried out before alcoholic fermentation.
Collagel micro
The purity and effectiveness characteristics of this gelatine make it usable not only in oenology but also in other sectors of the food industry. The solutions obtained from the cold dilution of COLLAGEL MICRO can be used with dosimetric pumps, even at high concentrations.
Everclar classic
This is a “universal” fining agent for white, rosé and red wines that show high protein instability; it has high dispersion capability and fast sedimentation of the lees, which will be reduced and compact.
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