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EVERINTEC has selected its bentonites to meet production
requirements (e.g.: fast rehydration, compact sediment), but also keeping
well in mind those of the wine (low absorption of flavors and fragrances).
The other mineral are listed below together with their
downloadable data sheets. |
BENTOFLASH
BENTOFLASH is a special granulated bentonite which
is characterized by:
- Avoiding dust production during its use
- High dispersability, which accentuates the colloidal characteristics
of the montmorillonite, therefore improving the absorption capacity,
the clarification effect and reducing the rehydration time with
respect to traditional bentonites.
- Low dosage, due to its high deproteinization capacity
- Fast and compact sedimentation
- High purity, which avoids problems of transferring undesirable
compounds and odors to the must/wine. |
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FORTBENTON
The characteristics of FORT BENTON render this oenological
bentonite ideal for the protein stabilization of musts,
wines, vinegars and juices |
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NUCLEOBENT
The elevated deproteinization power, the
purity and granulation of NUCLEOBENT allow for obtaining
protein stability in musts, wines, vinegars and juices with “microdoses”,
all while respecting the color and aromatic profile of the treated
products. |
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EVERSOL
EVERSOL is a colloidal solution of silica dioxide
particularly efficient for the clarification of musts, wines, juices
and vinegars. |
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DEOBRETT
(...commin soon) |
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The careful selection of raw materials allows EVERINTEC to offer high
quality, protein fining agents. PVPP has been
listed in this section not because it is of protein origin but because
it is sometimes used as an alternative or in synergy with more traditional
proteins such as gelatin or potassium
caseinate. |
CASEO-SPEED
CASEO SPEED is a pure Potassium caseinate with high protein
content, in balanced proportion of a–casein ß-casein
and y-casein. CASEOSPEED has odor and taste typical of milk, it
comes in a white powder of very fine grade (micronized) which facilitates
dispersion and solubility in water. |
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COLLAGEL CLAR
Gelatin is the clarifying agent most widely used in oenology,
especially in red wines. Its use takes advantage, above all, of
the property to bind itself to the substances of wine and so to
produce evident organoleptic changes, generally favorable. |
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COLLAGEL
COLLAGEL is a special liquid and stabilized gelatin,
obtained by partial hydrolysis of connective tissues of porcine
origin. |
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Albumina d'uovo
(...comming soon) |
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FISHCOLL
(...comming soon) |
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Gelatina Oro polvere
(...comming soon) |
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Gelatina Micronizzata
(...comming soon) |
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PVPP
(...comming soon) |
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STABILIZING
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EVERINTEC has developed some specialties for the fining and
the stabilization of wines. These products have the advantage
of simplifying the treatments otherwise performed with individual
raw materials, and to offer securer results,
having been specially designed for maximum synergy of action. In practice,
you get rapid flocculation, compact deposits with the utmost respect
for the treated product. |
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ALLERGEN FREE
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ZIMOCELL CLAR
ZIMOCELL CLAR is an “Allergen free”
processing aid studied for fermentations and second fermentations
of white and rosé musts. |
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DEOBRETT
Volatile phenols, in wine, can generate unpleasant odors and therefore
their presence, above a certain threshold, is responsible
for the wine depreciation. |
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EVERCLAR
R&D EVERINTEC in order to respond to the recent request for
new allergen free coadjuvants, has successfully experimented and
tested EVERCLAR, for the stabilization of WHITE AND ROSE
WINES. |
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EVERCLAR delta
is a new “allergen free” product that R&D EVERINTEC
developed and improved for the clarification of RED and
ROSE wines. |
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EVERCLAR omega
Is an alternative to traditional proteins for:
adsorbtion of polyphenols responsible for color oxidation and improving
aroma stability |
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