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GreenFine<sup>®</sup> Mix / Rosé

GreenFine® Mix / Rosé

Association of pea proteins (Pisium sativum) and Polyvinylpolypyrolidone (E1202)

  • Vegan
GreenFine<sup>®</sup> Mix / Rosé
GreenFine<sup>®</sup> Mix / Rosé

Pea protein and PVPP are both highly effective at removing certain phenolic compounds. Greenfine® Mix’s combination of pea proteins and PVPP gives a complete activity for the removal of oxidised (DO420) and  oxidisable (DO320) phenolic compounds.

It decreases bitterness and off-flavours (moldy/green notes). Removing undesirable elements in the must optimises the potential for aroma production and the conservation of aromas in the wine.

The use of Greenfine® Mix is also effective for decreasing colour.

Linked technical tools

FINING MANAGEMENT

  • Technical booklet

This practical booklet aims to help the practitioner approach the fining of musts and wines thoughtfully.

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FINING FINDER

  • Protocol

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

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FINING TRIALS

  • Protocol

This protocol enables you to carry out fining trials with Lamothe-Abiet products.

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AROMATIC OPTIMISATION

  • Protocol

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

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