Clarification/Fining Agents

FERMOBENT� PORE-TEC is used during fermentation to remove heat unstable proteins as they are formed.

� May eliminate the need for post-fermentation protein stabilization
� Preferred addition timing is mid-fermentation
� Improves the release of CO2 during fermentation
� Highly purified and has extremely low heavy metal content (iron)
� Varietal aromas are preserved compared with traditional post-fermentation bentonite additions
� Helps compact fermentation lees
� Produced using PORE-TECnology resulting in an almost dust-free bentonite
� Can be prepared in room temperature water
� Highly purified sodium-calcium based bentonite

Dosage
Bench trials recommended
Fermenting Juice 50�300 g/hL

Usage
Add FERMOBENT� PORE-TEC slowly to approximately 5 times its weight of room temperature water and allow to swell. Allow a rest period of 4�6 hours. Dispose of supernatant and add remaining bentonite slurry to the must while thoroughly mixing. After fermentation, rack off bentonite and gross lees.

Part 1 of a 2 part kit used to clarify one 23L/5gal batch of wine. This is the kieselsol portion that gets added first.

Chitosan, part 2 of a 2 part kit used to clarify one 23L/5gal batch of wine. A preferred fining combination for the home winemaker.

Kieselsol (30%) Wine Finings is a negatively charged fining and useful in removing proteins and some metallic compounds.

Used with Chitosan (Part 2)

Dosage: 30-50 mL/HL

Chitosan 1% Wine Finings is a positively charged fining and useful in removing tannin, phenols, anthocyanins, yeast cells, and bacteria.

Used with Kieselsol (Part 1)

Dosage: rate of 150-200 mL/HL

Super-Kleer - Fining Agent

Super-Kleer K.C. is a  two stage wine, beer and spirit wash clarifying kit. 

Contains two pre-mixed pouches of kieselsol and chitosan. The fining porocess works by creating both strong negative and strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. 

1 pack of Super-Kleer will clear up to 23L

Sparkolloid is a proprietary fining agent which is effective against a wide range of hazes. Sparkolloid carries a positive charge and thus combines with negatively charged particles, removing them from the wine. It should only be used on wine which has been racked at least one time. 

A poly-saccharide mixed with diatomaceous earth. 

Dissolve 1 tablespoon of powder in 8 fl oz of water for 5 mins. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week to rack or bottle.

Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. 

Bentonite is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.

Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off.

Medium to light gray granules similar in size.  Sodium bentonite is negatively charged.   Use for clarification or protein stability.

- Sodium Bentonite (Vitiben) is the most reactive with proteins, and is excellent for protein stabilization

GRANUBENT PORE-TEC is a general-purpose bentonite for protein stabilization

that can be used in juice or wine.

• Refined and easy-to-use formulation
• Can help clarify due to the removal of solids
• Produced using PORE-TECnology resulting in an almost dust-free bentonite
• Can be prepared in room temperature water
• Highly purified sodium-based bentonite 
• Contact Time: 1-7 days

Recommended Dosage: Bench trials recommended

• Juice: 350–750 ppm (35-75 g/hL) (2.9-6.3 lb/1000 gal)
• Wine: 200–1500 ppm (20-150 g/hL) (1.7-12.6 lb/1000 gal)

Usage: Add GRANUBENT PORE-TEC slowly to approximately 10 times its weight of room temperature water under constant stirring. Let the mixture swell for 4–8 hours. Dispose of supernatant and add remaining bentonite slurry to the wine while thoroughly mixing.

Storage: Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F).

Reseal opened packaging immediately.

Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite. 

For white and rosé juices:

• Elimination of oxidisable and oxidised phenolic compounds.
• Preservation of glutathione content and limitation of browning or «pinking» phenomena.

For red wines, qualitative and economic optimisation:

• Decreasing 3-methyl-2,4 noanedione (MND) content, responsible of oxidised notes in wines (prune aroma).
• Reducing the microbial load.
• Improving the stabilisation of colouring matter.
• Softening astringency, green aromas and metallic notes.

Activated Carbon removes unwanted odors and flavors from fermented alco-bases (i.e. distiller's yeast/nutrient blends, SuperYeast , turbo-yeast) and ethanol distillates (i.e. grain or sugar alcohols). 

20 x 40 AW (0.3mm - 1.4mm) particle size. 500g package.