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GreenFine® Intense

Association of pea proteins (Pisium sativum), Polyvinylpolypyrolidone (E1202), activated charcoal and calcium bentonite

  • Vegan
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Pea protein and PVPP are both highly effective at removing certain phenolic compounds. When used with enological carbon, heavy oxidations are easily treated. Greenfine® Intense decreases the colour, bitterness and off-flavours (moldy/green notes). Greenfine® Intense’s composition helps to give good sedimentation and compaction to must solids and lees.

Linked technical tools

Clarification management

  • Technical booklet

This practical booklet aims to help practitioners to decide on their must and wine clarification.

Download

FINING FINDER

  • Protocol

This decision making tool helps you to find the right fining solution according to the existing requirements and issues.

Download

reducing the use of SO2
(white and rosé wines)

  • Protocol

Protocol : reducing the use of SO2 (white and rosé wines)

Download

aromatic
optimisation

  • Protocol

Lamothe-Abiet brings you its expertise in the aromatic optimisation of thiols and fermentative esters.

Download