Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
Fruitline 
For decreasing the amount of tannins and other polyphenols in musts or wines for the prevention of browning, reduction of astringency, and the correction of colours and/or aromas. Using PVPP facilitates must clarification.
Linked technical tools
FINING MANAGEMENT
This practical booklet aims to help the practitioner approach the fining of musts and wines thoughtfully.
FINING FINDER
This decision making tool helps you to find the right fining solution according to the existing requirements and issues.
FINING TRIALS
This protocol enables you to carry out fining trials with Lamothe-Abiet products.