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Fining agents

EVER promotes not just oenological products, but punctual and cutting-edge "solutions" for all needs, combining effectiveness with the need to preserve quality.
In an oenology based on conservative techniques and on grape enhancement, the fining of a juice or a wine becomes a crucial operation: its proper management enriches and enhances the organoleptic balance of the wine and increases its longevity.
EVER, sensitive to the needs of the market, has developed different ranges of fining agents which, exploiting the synergy between the components, meet the different needs of the winemaker, facilitate operations in the cellar and positively affect the quality of the wine.
The EVERCLAR range “free from allergens since 2005” exploits the synergy between the components to preserve the quality of the wine in the long term, guaranteeing perfect stability with precise interventions on the various aspects of fining and finishing.
The CYTO range "powered by yeast" arises from the experience that EVER has gained in the use of different Yeast Protein Extracts (YPE). Unlike many vegetable proteins and other subtracting clarifiers, YPEs have the advantage of improving the organoleptic profile by bringing added value to the product.
The CYTO and EVERCLAR ranges are available in different formulations to cover all oenological requirements and to provide a sustainable response, suitable for modern lifestyles.
To complete the range of fining agents, in addition to a selection of bentonite and animal gelatins it stands out DEOBRETT, the solution developed by EVER for the reduction of volatile phenols that has proven, over time, effectiveness in the removal of pesticide residues.
In addition to the fining agents, EVER has created specific equipment:
Light7stress which highlights the predisposition of the wine to the light strike and allows you to verify the effectiveness of the solutions proposed by EVER to avoid these organoleptic alterations;
ProtoCheck, a specific reagent patented by Professor Celotti of the University of Udine, for the evaluation of protein stability and deproteinizing treatments;
FiltraCheck for the verification of the filterability index and the filterability curve (FC).
The egg albumin of EVER INTEC is specific for the enological use. It is a proteinic fining agent composed exclusively of egg albumin, purified and rich in Lysozyme, which is effective in countering the development of lactic bacteria.
Extra pure Potassium caseinate at high content proteins, in a balanced ratio between α-casein, ß-casein and y-casein.
Concentrated solution of stabilized gelatine obtained by partial hydrolysis of the swine connective tissues; it efficiently reduce tannin in musts, wines and vinegars, in combination with other products.
Gelatin is the clarifying agent most extensively used in enology, especially in red wines. Its use takes advantage especially of property to bind itself to the tannic substances of the wine and thus produce evident organoleptic changes, generally favorable.
Very pure and food grade gelatin of animal origin, obtained from the collagen of the connective tissue of the pig. It has a high gelling power.
Exclusively obtained from connective tissues of pig, subjected to a specific hydrolysis process which makes it readily soluble in cold water. The characteristics of purity and effectiveness of this gelatin make it usable not only in enology but also in other sectors of the food industry.
Valuable protein fining agent derived from swim bladder of the fish (sturgeon). It is recommended for the clarification wines of quality (also liqueur wines), where it gives very good fining results, respecting the aromatic asset.
Has a greater specificity of action towards the catechins and leuco-anthocyans; it can be used in the treatment of musts, wines and vinegars for the prevention or treatment of oxidation.