Specific yeast cell wall mannoprotein for the stabilization of potassium bitartrate salts in wine.

Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for colloid stabilisation of wines and to add finesse.

High quality natural sodium bentonite with a high adsorption capacity for protein stabilization in wines and must over a large pH range.

Natural calcium sodium bentonite for protein stabilization of juice or to wine during crossflow filtration.

Blend of chitosan (100% based on fungal origin) and inactivated yeast for reducing microbial load of unfavorable micro-organisms.

Chitosan and pectinase / glucanase enzymatic preparation for the control of Brettanomyces spoilage in red wines.