GreenFine^® X-PRESS

GreenFine® X-PRESS is used for cold clarification or flottation. It stabilises and improves the organoleptic properties of white, rosé or thermo-treated red musts.

Pea protein and PVPP are both very effective at removing certain phenolic compounds. Their combination in GreenFine® X-PRESS 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.

GreenFine® X-PRESS gives fast sedimentation and good compaction of must solids and lees.