| Bentonite (100 g) |
Bentonite (granulated) |
Clarifies and removes floaters, depends on candidates; for light-colored beverages |
Clarification (wine, cider, juice) |
| Vinoferm Klarvit |
Silicic acid + gelatin (2-component) |
Rapid clarification (6–24 h), forms solid sediment |
Universal clarifier (wine, beer, juice) |
| Gelatin (Vinoferm, liquid 2 %) |
Fish isinglass gelatin (liquid) |
Fine clarification, bluish hue adjustment, rapid flocculation |
High-turbidity wines (red) |
| Gelatin (Vinoferm, 100 ml 20 %) |
Gelatin + silicic acid |
Clarifies with silicic acid; dosage 2.5–5 ml/10 l |
Wines, juices, universal clarifier |
| Erbslöh CompactLees |
Special blend (wine yeast sediment) |
Simplifies yeast sediment removal during bottle fermentation |
Sparkling wine production (yeast sediment) |
| Erbslöh Klar-Sol Super |
Acidic silicon dioxide (white, silicate) |
Removes protein and polyphenolic hazy particles |
Finishing together with protein clarifiers |
| Erbslöh Nacalit (1 kg) |
Bentonite (organic) |
Pre-clarification; high absorption, suitable for organic wines |
Pre-clarification (organic production) |
| Claril AF (1 kg, vegan) |
Bentonite + PVPP + pea protein |
Removes phenolic compounds, reduces oxidation risk |
Vegan clarifier, protein stabilization |
| Enoclar R (100 g) |
Gelatin, egg albumin, bentonite, activated charcoal |
Rapid clarification, minimal sediment, improved organoleptics |
Complex clarifier (white and red wine) |
| Enoclar B (100 g) |
Bentonite, milk casein, PVPP, activated charcoal |
Effective and rapid clarification, reduces sediment content |
Clarification (especially white wines) |
| FrankeClar Ellagico (100 g) |
Ellagitannin, gelatin, egg albumin, bentonite, activated charcoal |
Rapid clarification, small sediment, improves organoleptic properties |
Protein stabilization, organoleptics |
| FrankeBlanc Gallico (100 g) |
Additive (anti-iron, protein stabilizer) |
Prevents iron contamination, stabilizes proteins, antioxidant effect |
Finishing white wines, antioxidant action |
| Enzyme F (100 g) |
Pectinase + maltodextrin + NaCl |
Improves clarity, facilitates filtration, slightly affects color and organoleptics |
Clarification and filtration (pectolytic) |
| Enzyme EXCF (100 g) |
Pectinase + maltodextrin + NaCl |
Promotes sediment separation, enhances filtration, improves color |
Effective color and clarification process |
| PVPP (100 g) |
Polyvinylpolypyrrolidone (E1202) |
Binds polyphenolic compounds, improves clarity and stability |
Polyphenol removal (in wines) |
| Albumin (100 g) |
Egg albumin (natural protein) |
Improves clarity and stability, lyophilized quality |
For wine clarification, natural |