Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
GreenFine® Mix / Rosé
Association of pea proteins (Pisium sativum) and Polyvinylpolypyrolidone (E1202)
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
Clarification management
This practical booklet aims to help practitioners to decide on their must and wine clarification.
FINING FINDER
This decision making tool helps you to find the right fining solution according to the existing requirements and issues.
reducing the use of SO2 (white and rosé wines)
Protocol : reducing the use of SO2 (white and rosé wines)
aromatic
optimisation
Lamothe-Abiet brings you its expertise in the aromatic optimisation of thiols and fermentative esters.