Clarifying Agents


Wine is clarified to achieve brilliance, protein stability, a longer filter life, the removal of unwanted components, oxidation-reduction stability, organoleptic improvement, … while trying to respect the color, structure, and character of the original product.

Only recently have instruments become available to evaluate the interactions that adjuvants have in all these processes.

Studying the mechanisms of clarification and fining has led to the development of innovative materials selected via an evaluation of the surface charge, that leave the structure of the wine unaffected.


Name Specificity Use
FLOTTOGEL® Very pure "pigskin" gelatine. The top oenological adjuvant chosen because of the value of the electrical surface charge, a character that quickly ensures the formation of a floc quickly able to adhere to the gas used in the flotation processes.
EASYGEL® Animal "pigskin" gelatine. Specific for clarification and flotation with high electrical surface charge, easily soluble in cold water.
Fast clarifying effect and high combination capacity with polyphenols, for which it is very suitable also for the flotation process on grape musts and fruit juices.
30 SIL and 40 SIL Silicon Dioxide SOL at 30% and 40% Given their particular conformation they have the ability to form electrostatic bonds with positively charged substances such as gelatine and protein in general, with which they form patterns that precipitating, clarify the must by making the lees more compact.
FLOTTOBENT® Sodium bentonite activated, very pure, powdered, soluble. Compost from very pure selected montmorillonites, it is suitable for the process of clarification through flotation. It has a high de-proteinising and clarifying power.
MASTERVIN COMPACT® Silicon gel absorbed on specific sodium activated and silicon activated bentonite. It is an innovate granular polycompound product with high compacting and clarifying power. This characteristic is recommended for use as a clarifier in all the phases of stabilisation in which you want to limit the dosages of coadjuvants and quickly obtain very compact lees layers.
FLOTTOCARB® Active plant charcoal has an ideal chemical and physical characteristic and structure to easily adhere to flotation gas Its absorbing action is very effective against anthocyanins and oligomers which are very easily oxidised, the cause of the instability of white wines.
PVPP Polyvinylpolypyrrolidone - Synthetic Adsorbent with high stabilizing action It is especially used in clarification or filtration to improve the characteristics of oxidized white wines, to eliminate the yellow tint from the color of red wines, and to limit the tannicity of young red wines.


Name Protein Origin Composition Main Action
FLOTTOPLUS 2.0 Plant - yeast cell wall rich in chitosans 55%
- citric acid 45%
Yeasts cellwalls rich in chitosan with high surface charge, very effective in otation process or static sedimentation
FITOPROTEINA P Plant (pea) - plant protein 100% Sensorial: removal of astringency
CLARITO SP Plant - plant protein 10%
- PVPP 26%
- Bentonite 61%
- Potassium bicarbonate 3%
Stabilising clarifier
CLARITO SUPERFLOW Plant - plant protein 25%
- PVPP 26%
- Bentonite 70%
- Citric acid 5%
Static clarfication and improvement of filterability
CLARITO FITO K Plant - plant protein 20%
- PVPP 25%
- Bentonite 70%
- Charcoal 10%
Polyphenol reduction and colour correction for faulty wines and improvement of filterability
FITOFERM Plant - plant protein 30%
- Cellulose 20%
- Bentonite 50%
Clarifies in fermentation