CLARIFIERS

AEB offers a wide and articulate range of agents in order to guarantee the best result in a very delicate technical stage such as must and wine clarification.
Among complex clarifiers, Bioquickgel rapidly acts on wines with high concentrations of protector colloids and high quantities of suspended solids and Clarouge softens wines with sensorial notes excessively aggressive or possessing high quantities of unstable colouring fractions.
Among selective clarifiers is Ovogel, powdery egg albumin designed to remove the sharp edge of small phenols. It will eliminate the unpleasant astringent notes and supports wine fineness. In addition to Ovogel, AEB offers Ovozym,an exclusive clarifier, also based on egg albumen protein, that prevents microbic problems and might be helpful for stuck fermentations.
There is a wide choice for clarifiers based on potassium caseinate, pure or in association with other clarifying compounds.
Micron XL and Micron 96, agents based exclusively on potassium caseinate with high content in aminoacids, will enhance the bouquet and freshness of the treated wines. The proteins contained in these products have very low molecular weight, and they will go after the short-chain phenols responsible for bitterness and browning in wines prone to oxidation. Microcel and Microcel XL adsorb proanthocyanidinic fractions and monomeric catechins to achieve soft wines, correctly developed and with complex aromas.
Catalasi enables prevention or eliminates colour defects in white and red wines, protecting wine from oxidation. Biocatalasi improves the organoleptic profile of the treated wines, by taking all the sharp and aggressive edges off the palate (both in reds and whites).
AEB clarifiers represent the practical solution to winemaker's needs in their different tasks. They will be able to solve, with the constant technical support of the AEB Group, every issue in the fining of the best wines.