| Albakoll™ B | Dal Cin Gildo Spa | Albakoll™ B is a specific fining agent for white wines that need clarification but also a stabilization action against casses and oxidation risks. Its activity is able to: remove turbidity and haze to obtain a bright wine, improve the wine hue and reduce ...voir plus Albakoll™ B is a specific fining agent for white wines that need clarification but also a stabilization action against casses and oxidation risks. Its activity is able to: remove turbidity and haze to obtain a bright wine, improve the wine hue and reduce the oxidable polyphenols that can cause instability, improve wine filtration, reduce proteins, and sharpness reduction. The clarification is very rapid (24-48 hours) and results in very compact sediments. voir moins | |
| Albakoll™ R | Dal Cin Gildo Spa | Albakoll™ R has been made for use in red wines to achieve a high degree of clarity and at the same time remove harsh tannins. The selected albumin react in a similar manner to egg albumin but with less risk of over fining and produces a rather rounder pal...voir plus Albakoll™ R has been made for use in red wines to achieve a high degree of clarity and at the same time remove harsh tannins. The selected albumin react in a similar manner to egg albumin but with less risk of over fining and produces a rather rounder palate structure. The bentonite component is also effective for protein stabilization of rosé wines and the removal of unstable colloidal colors. Rapid clarification is achieved in 24-48 hours improving filtration and stability. One important feature is the very compact and stable heels. voir moins | |
| Albakoll™ T | Dal Cin Gildo Spa | Albakoll™ T has been developed to match the particular needs of the vinegar process technology. Vinegar is a very difficult media to treat for its richness in colloids. It needs to be stabilized, clarified and make easy to process. Albakoll™ T reacts very...voir plus Albakoll™ T has been developed to match the particular needs of the vinegar process technology. Vinegar is a very difficult media to treat for its richness in colloids. It needs to be stabilized, clarified and make easy to process. Albakoll™ T reacts very well in this low pH and high colloids level conditions, improving polyphenols colloids stability and color hue, removing turbidity and haze to obtain a good clarity level, removing heat unstable protein with balanced bentonite content. The clarification is very rapid (24-48 hours) and results in very compact sediments. Thanks to its composition and wide action spectrum Albakoll™ T can be successfully applied on white wines very difficult to fine or filter. They usually are pressings or wines with very thick and persistent haze, due to colloid richness. voir moins | |
| Alfatex™ 101 | Dal Cin Gildo Spa | Alfatex™ 101 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. The perfect homogeneity of its components makes it suitab...voir plus Alfatex™ 101 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. The perfect homogeneity of its components makes it suitable for a good distribution of the pre coat on the filter elements. This product is particularly recommended for filtration of very turbid and lees-full wines. It has a high specific surface, having a remarkable elastic power as well as an excellent draining one. It can be used either pure or mixed with Kieselgur or perlites, also as body-feed. voir moins | |
| Alfatex™ 102 | Dal Cin Gildo Spa | Alfatex™ 102 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is based on perlites and short-fibre celluloses. The p...voir plus Alfatex™ 102 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is based on perlites and short-fibre celluloses. The perfect homogeneity of its components makes it suitable for a good distribution of the pre coat on the filter elements. This product is particularly recommended for filtration of very turbid and lees-full wines. It has a high specific surface, having a remarkable elastic power as well as an excellent draining one. It can be used either pure or mixed with Kieselgur or perlites, also as body-feed. voir moins | |
| Alfatex™ 103 | Dal Cin Gildo Spa | Alfatex™ 103 is a dry product, with a specific weight slightly higher than the one of Alfatex™ 101. It gives better filtration as far as the brilliance of the filtered liquids is concerned. It is mainly suggested in the filtration of clear wines or wines ...voir plus Alfatex™ 103 is a dry product, with a specific weight slightly higher than the one of Alfatex™ 101. It gives better filtration as far as the brilliance of the filtered liquids is concerned. It is mainly suggested in the filtration of clear wines or wines to be polished, either as a pre coat or as a body-feed. It can be used pure or mixed with a proper Kieselgur. Being extremely hydrophilic, this product can be perfectly dispersed into wine and it can quickly form a stable and homogeneous pre coat. voir moins | |
| Alfatex™ 151 | Dal Cin Gildo Spa | Alfatex™ 151 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is a filter medium based on diatomaceous earth and sh...voir plus Alfatex™ 151 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is a filter medium based on diatomaceous earth and short-fibre cellulose, for very coarse filtrations of oils, with highest flow-rates. The perfect homogeneity of its components makes it suitable for a good distribution of the pre coat on the filter elements. This product is particularly recommended for filtration of very turbid and lees-full wines. It has a high specific surface, having a remarkable elastic power as well as an excellent draining one. It can be used either pure or mixed with Kieselgur or perlites, also as body-feed. voir moins | |
| Alfatex™ Super-V | Dal Cin Gildo Spa | Alfatex™ Super-V is a specific product for vacuum drum filters. Provided with remarkable tying and compacting effect on the perlite used in this kind of filtration, it allows a thinner and more precise cut of the coat, without slavering, achieving a perfe...voir plus Alfatex™ Super-V is a specific product for vacuum drum filters. Provided with remarkable tying and compacting effect on the perlite used in this kind of filtration, it allows a thinner and more precise cut of the coat, without slavering, achieving a perfect brightness of the filtered product. Even though it gives good results when used as a thin pre coat on the drum, it is mainly used to form the perlite layer by adding it to the mass to be filtered, in small percentages, together with the best perlites. So the draining power of the perlite coat is highly increased. As a matter of fact, thanks to the high elasticity of Alfatex™ Super-V, this coat can hardly run the risk of breaking, assuring a high absorbing capacity (higher than with perlite only). voir moins | |
| Aromazina DC | Dal Cin Gildo Spa | Aromazina DC is an enzymatic complex with aromatic-varietal activity. It is able to liberate odorous molecules, particularly terpenes and norisoprenoids, which are present in grapes in their glucosylated, non-odorous, form. Terpenes and glucosylated noris...voir plus Aromazina DC is an enzymatic complex with aromatic-varietal activity. It is able to liberate odorous molecules, particularly terpenes and norisoprenoids, which are present in grapes in their glucosylated, non-odorous, form. Terpenes and glucosylated norisoprenoids are frequently bound to other sugars such as rhamnose, apiose and arabinose. The various glycosides have diverse concentrations in grapes. It is for this reason that the formulation of Aromazina DC not only has specific glycosidase activity for the various glycosides, but their distribution is such to guarantee maximum efficiency and therefore maximum aromatic liberation. Aromazina DC is the ideal enzyme to intensify and to bring out varietal aromatic notes in wines made from grapes rich in terpenes, such as Muscat, Malvasia, Traminer and Riesling. It also has application in the well-known red-berried varieties which are rich in norisoprenoids. In order to fully take advantage of the aromatic potentialities of the grapes, it is advised to carry out a macerative extraction with Extrazina DC or Pectazina LS on white varieties or with Cromazina DC on red varieties. voir moins | |
| Atomized Gelatine | Dal Cin Gildo Spa | Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, it is not rendered from the feet or horns of animals, ...voir plus Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, it is not rendered from the feet or horns of animals, which are made primarily of keratin rather than collagen. Atomized Gelatine is created using a spray drying process to create a fine yellow powder that is highly water soluble. In the processed food industry, it is used a thickener, a gelling agent, a stabilizer, and an emulsifier. As such, it can be found in foods as diverse as yogurt, pate, aspic, marshmallows and gummy candy, soups, salad dressings, and canned ham. voir moins | |
| Atoxil™ DC | Dal Cin Gildo Spa | Atoxil™ DC is used in wine and its action is based on the synergy between the various types of silicates and polysaccharide fibers. The activated carbon accentuates the action of the other components, but the small amount present (<10%) has only a minimal...voir plus Atoxil™ DC is used in wine and its action is based on the synergy between the various types of silicates and polysaccharide fibers. The activated carbon accentuates the action of the other components, but the small amount present (<10%) has only a minimal effect upon red wine color. voir moins | |
| Atoxil™ P6 | Dal Cin Gildo Spa | Atoxil™ P6 effectively adsorbs mycotoxins present in the must, when used at the beginning of the alcoholic fermentation. This is accomplished by the joint action of activated carbon and the fibers of Polimersei. The natural rolling action of the fermentat...voir plus Atoxil™ P6 effectively adsorbs mycotoxins present in the must, when used at the beginning of the alcoholic fermentation. This is accomplished by the joint action of activated carbon and the fibers of Polimersei. The natural rolling action of the fermentation allows the must to come into contact with Atoxil™ P6 which favors the adsorption of OTA. Atoxil™ P6 acts as a stimulator and a regulator of the fermentation. In fact, the fibers of Polimersei and the activated carbon allow for detoxification of the must by adsorbing endogenous as well as exogenous yeast inhibitors. Atoxil™ P6 is very easy to use. It is supplied in pellet-form which means that it will not powder when used and it will immediately dissolve. voir moins | |
| Bentoflot DC | Dal Cin Gildo Spa | Bentoflot DC is a geological clay material that is mainly made up of a mineral group called montmorillonite. It is usually created from volcanic ash that has been disintegrated by water. Other minerals included in bentonite clay are aluminum, calcium, pot...voir plus Bentoflot DC is a geological clay material that is mainly made up of a mineral group called montmorillonite. It is usually created from volcanic ash that has been disintegrated by water. Other minerals included in bentonite clay are aluminum, calcium, potassium, and sodium. The predominance of one of these minerals dictates the names of the variants. The two most common variants of bentonite are calcium and sodium. This type of material has so many uses that it has garnered the nickname “the clay of 1,000 uses.” voir moins | |
| Bentowhite Gel | Dal Cin Gildo Spa | Bentowhite Gel is the result of extensive Dal Cin research and is founded on multi-decade production experience with Gelbentonite, a product that is appreciated all over the world as a top of the line bentonite with high activity and purity for wine makin...voir plus Bentowhite Gel is the result of extensive Dal Cin research and is founded on multi-decade production experience with Gelbentonite, a product that is appreciated all over the world as a top of the line bentonite with high activity and purity for wine making. The necessity to decrease the concentration of undesirable molecules in wine, such as biogenic amines or residues from treatments involving allergenic proteins, inspired a new incentive to create a modern concept bentonite range: Bentowhite. The resulting products were formulated along with the scientific collaboration of the Università Cattolica del Sacro Cuore of Piacenza, Italy. Their research studied in detail the interactions between bentonite and undesirable molecules. Bentowhite Gel is fabricated using a modified Gelbentonite production process and is a product that has been studied and developed specifically for the mentioned applications. Bentowhite Gel was tested at very low dosages (max. 30 g/hL) and was effective for treating wines by eliminating caseinate and egg albumin residues present after clarification. Therefore it is possible to use these fining agents without worrying about potential residual allergens in the wines. Bentowhite Gel also decreases biogenic amines, in particular histamine which along with other amines can be found due to microbiological spoilage or spontaneous malolactic fermentation. voir moins | |
| Bentowhite Gran | Dal Cin Gildo Spa | Bentowhite Gran is the result of extensive Dal Cin research and is founded on multi decade production experience with granular bentonites. The necessity to decrease the concentration of undesirable molecules in wine, such as biogenic proteins, inspired a...voir plus Bentowhite Gran is the result of extensive Dal Cin research and is founded on multi decade production experience with granular bentonites. The necessity to decrease the concentration of undesirable molecules in wine, such as biogenic proteins, inspired a new incentive to create a modern concept bentonite range: Bentowhite. The resulting products were formulated along with the scientific collaboration of the Universita Cattolica del Sacro Cuore of Piacenza, Italy. Their research studied in detail the interactions between bentonite and undesirable molecules. Bentowhite Gran is a granular product that combines this additional feature with bentonite clarification actions as found in the classic Top Gran™ DC. voir moins | |
| Betazina DC | Dal Cin Gildo Spa | Betazina DC possesses a strong -glucanase activity associated with pectinolytic activity. Betazina DC is effective on glucans derived from moldy grapes, as well as glucans from yeast cell walls. Difficulty in clarification or filtration: under certain cir...voir plus Betazina DC possesses a strong -glucanase activity associated with pectinolytic activity. Betazina DC is effective on glucans derived from moldy grapes, as well as glucans from yeast cell walls. Difficulty in clarification or filtration: under certain circumstances, wines can be especially rich in glucans and pectic substances. This is the case with wines made from botrytized grapes and with press wines. Betazina DC degrades the polysaccharides responsible for clarification or filtration difficulties, reestablishing the conditions necessary for the optimal performance of these two important operations. Aging on yeast lees: it is now known that aging wine in the presence of yeast lees takes advantage of the beneficial properties of substances freed from the yeast during the process of autolysis. The release is a slow phenomenon, which may take 12 or more months. The use of Betazina DC accelerates cell lysis and the liberation of other polysaccharide components, particularly mannoprotein. The effects of aging wine on yeast lees are manifested on the organoleptic level by an increase in fullness, volume and body. The olfactory sensations are more persistent and complex. The polysaccharides play a fundamental role in tartrate, protein and colour stability. voir moins | |
| Bio S-Free | Dal Cin Gildo Spa | Bio S-Free is a balanced integrator which avoids hydrogen sulfide (H2S) formation. It is a complete supplement that can be used both at the beginning and at 1/3 of the fermentation, it does not contain ammonium sulphate, and is particularly indicated when...voir plus Bio S-Free is a balanced integrator which avoids hydrogen sulfide (H2S) formation. It is a complete supplement that can be used both at the beginning and at 1/3 of the fermentation, it does not contain ammonium sulphate, and is particularly indicated when working in reductive conditions. It is a blend of modified cellulose fibres, and cell material rich of nourishment and growth factors. GMO free and ISO 9001:2008 certified, it is used in the production of organic wine. voir moins | |
| Bioattivante DC | Dal Cin Gildo Spa | Bioattivante DC utilizes various yeast nutritional factors and regulators to produce a delicate alcoholic fermentation. When it is added at the point of approximately 1/3 of the sugar utilization, it facilitates sugar transport because of its content of a...voir plus Bioattivante DC utilizes various yeast nutritional factors and regulators to produce a delicate alcoholic fermentation. When it is added at the point of approximately 1/3 of the sugar utilization, it facilitates sugar transport because of its content of assimilable nitrogen and unsaturated fatty acids and sterols. At the same time, the physical action of the cellulose fibers and cell walls causes a detoxification of the media and a better dispersion of the cells throughout the mixture. The improved fermentation kinetics obtained by the use of Bioattivante DC ensure not only a rapid utilization of sugar, but also an increase in complexity and organoleptic cleanliness. Bioattivante DC is useful also in refermentations and with the practicality of a single addition can be added at the beginning of the fermentation. voir moins | |
| Blue Infinity | Dal Cin Gildo Spa | Blue Infinity can be used to prevent oxidative reactions of ossidasiche and anthocyanins, catechins, polyphenols and aromatic substances. The protective action of Infinity Blue takes place according to two different mechanisms: tying the oxygen and making...voir plus Blue Infinity can be used to prevent oxidative reactions of ossidasiche and anthocyanins, catechins, polyphenols and aromatic substances. The protective action of Infinity Blue takes place according to two different mechanisms: tying the oxygen and making them unavailable for the reactions with phenols, inhibits oxidative enzymes such as polyphenol oxidase and laccasi which are responsible for the rapid degradation of color, followed by Browning, especially in affected by rotting grapes. In red wines, after racking, at the end of alcoholic fermentation and in the early stages of maturation Infinity Blue allows the formation of ethanol and then condensation between tannins and anthocyanins. The color of the wine is stable over time and lively in the shade. Infinity Class is a tannin characterized by great harmony and finesse. It increases the complexity of the nose with vanilla, caramel and mocha notes as well as a subtle touch of finest oak. In mouth it increases the complexity with the flavors already found in the nose and it improves the overall balance. It is used on both white wines and red wines during aging and final adjustments. It is very suitable for wines that have already been aged in wood. Infinity Class also has a good sensory impact on the nose (flavor) cleanliness by removing off-flavor as reductive notes and by re-establishing the redox balance. voir moins | |
| Citric Acid | Dal Cin Gildo Spa | Citric Acid ( Monohydrate citric acid ) is a white crystalline powder with a food additive of E330. Usually produced in powder form, citric acid is naturally found in citrus fruits. It easily mixes into liquids, making it a valuable acid. Lemons and limes...voir plus Citric Acid ( Monohydrate citric acid ) is a white crystalline powder with a food additive of E330. Usually produced in powder form, citric acid is naturally found in citrus fruits. It easily mixes into liquids, making it a valuable acid. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. Oranges and tangerines are also high in citric acid, though lower than the more bitter citrus fruits. Citric acid is used as a flavoring in many preparations of Vitamin C, and has a wide variety of other uses. As a food additive, citric acid is in common use. It can be added to flavor certain drinks, especially soft drinks. It works well as a meat tenderizer because it tends to break down the meat proteins. However, it is bitter — one of its main uses in food is to make certain foods sour. voir moins | |
| Claracel DC | Dal Cin Gildo Spa | Claracel DC, very often, the normal fining treatments of the white and rosé must are not sufficient to ensure the perfect and regular development of the fermentation, but are necessary some other attentions using nutrients (nitrogen salts, thiamine, etc.)...voir plus Claracel DC, very often, the normal fining treatments of the white and rosé must are not sufficient to ensure the perfect and regular development of the fermentation, but are necessary some other attentions using nutrients (nitrogen salts, thiamine, etc.) and physical activators (such as Polimersei DC). Dal Cin has created Claracel DC. It’s an alternative product that ensures the properties of a fining agent and of a physical activator. So that Claracel DC can be used in musts before and during fermentation. voir moins | |
| Claracel VIP | Dal Cin Gildo Spa | Claracel VIP is added to white musts during the alcoholic fermentation in order to remove the unstable and oxidative polyphenolic fractions. The action is especially noticeable on color correction which becomes more stable with time. Claracel VIP also has...voir plus Claracel VIP is added to white musts during the alcoholic fermentation in order to remove the unstable and oxidative polyphenolic fractions. The action is especially noticeable on color correction which becomes more stable with time. Claracel VIP also has a distinct deproteinizing activity. The cellulose fibers present in the formulation regulate and stimulate the alcoholic fermentation. At the end of the fermentation, the lees are compact because the action of bentonite. voir moins | |
| Clarapol DC | Dal Cin Gildo Spa | Clarapol DC has a selective activity with respect to reducing the phenolic content by absorbing the polyphenolic substances susceptible to oxidation (flavanic polyphenols, catechins, tannins and leucoanthocyanins). In addition this fining agents will resu...voir plus Clarapol DC has a selective activity with respect to reducing the phenolic content by absorbing the polyphenolic substances susceptible to oxidation (flavanic polyphenols, catechins, tannins and leucoanthocyanins). In addition this fining agents will result in reduced protein levels and improved clarity. Clarapol DC can be used to remove aggressive tannins from the final wine, white wines: reduction of brown hue, catechins and pinking, rosé wines: reduction of brown hue, red wines: to prevent early ageing and to remove oxidized polyphenols formed during storage, in juice as a preventive treatment to give oxidative stability and a phenolic reduction to the final wine. voir moins | |
| Clarapol VIP | Dal Cin Gildo Spa | Clarapol Vip in musts, is effective for the prevention of oxidative phenomena which can affect color and aroma. In wine, the combined action of PVPP and vegetable protein removes oxidative polyphenols and their precursors, thus preserving organoleptic fre...voir plus Clarapol Vip in musts, is effective for the prevention of oxidative phenomena which can affect color and aroma. In wine, the combined action of PVPP and vegetable protein removes oxidative polyphenols and their precursors, thus preserving organoleptic freshness. The bentonite fraction guarantees the speed of reaction, increases protein stability and wine softness along with compactness of the lees. voir moins | |
| Clarasi DC | Dal Cin Gildo Spa | Clarasi DC has a high absorbing and inhibiting capacity against oxidases and oxidable fractions of the wine (leucoanthocyanins, catechins, etc.). Its use is suggested not only in case of oxidasic casse, but in all the wines, to improve the ageing potentia...voir plus Clarasi DC has a high absorbing and inhibiting capacity against oxidases and oxidable fractions of the wine (leucoanthocyanins, catechins, etc.). Its use is suggested not only in case of oxidasic casse, but in all the wines, to improve the ageing potential. It acts avoiding or reducing the oxidating phenomena in the time. In this way, the metallic "casses", especially the phosphate-ferric one, are solved. Furthermore, Clarasi DC is an excellent clarifying product. The addition of the product can be carried on just before a normal fining treatment (e.g. with bentonite), even without leaving time among the addition of the different products to the wine. The use of this product in the masses to be pasteurized, highly reduces the risk of oxidation. voir moins | |
| Clarasi VIP | Dal Cin Gildo Spa | Clarasi VIP is effective against polyphenols, catechins, leucoanthocyanins, and the other substances involved in oxidative aging of white wines. The preventive use avoids the oxidation of color and preserves the aromatic freshness. Clarasi VIP improves th...voir plus Clarasi VIP is effective against polyphenols, catechins, leucoanthocyanins, and the other substances involved in oxidative aging of white wines. The preventive use avoids the oxidation of color and preserves the aromatic freshness. Clarasi VIP improves the quality of oxidation in white wines by removing the oxidative substances responsible for the loss of a wines freshness. In order to obtain higher clarity and stability, it's important to add bentonite (e.g. Top Gran 10-30 g/hl) after the treatment with Clarasi VIP. voir moins | |
| Copper DC | Dal Cin Gildo Spa | Copper DC is a light blue stabilized liquid solution of copper sulphate for use in wine production. Copper Sulfate (CuSO4) reacts with sulfur compounds such as Hydrogen Sulfide (rotten egg smell) and mercaptans (burnt match, rubber, cooked cabbage, canned...voir plus Copper DC is a light blue stabilized liquid solution of copper sulphate for use in wine production. Copper Sulfate (CuSO4) reacts with sulfur compounds such as Hydrogen Sulfide (rotten egg smell) and mercaptans (burnt match, rubber, cooked cabbage, canned corn, etc.) These aromas can arise during fermentation due to nutrient limitations and they can come about also throughout the aging process through breakdowns of sulfur-containing amino acids. This product helps eliminate these orders. voir moins | |
| Cristallgen DC | Dal Cin Gildo Spa | Cristallgen DC is used during cold stabilization. To achieve a complete and rapid stability it is necessary to force the precipitation seeding of the wine with microscopic crystals using Cristallgen DC. This application is very important from both a techn...voir plus Cristallgen DC is used during cold stabilization. To achieve a complete and rapid stability it is necessary to force the precipitation seeding of the wine with microscopic crystals using Cristallgen DC. This application is very important from both a technical and practical economic point of view. As a matter of fact, the production capacity of the cooling plant is usually doubled. voir moins | |
| DC-POL G | Dal Cin Gildo Spa | DC-POL G is are white granular minitubes, used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dea...voir plus DC-POL G is are white granular minitubes, used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. voir moins | |
| DC-POL P | Dal Cin Gildo Spa | DC-POL P is a white powder used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (...voir plus DC-POL P is a white powder used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. voir moins | |
| DC-POL T | Dal Cin Gildo Spa | DC-POL T is a white powder used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (l...voir plus DC-POL T is a white powder used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. voir moins | |
| Délite | Dal Cin Gildo Spa | Délite is produced in Dal Cin production plants using selected Acacia senegal nodules. The raw material used in Délite fabrication is characterized by a high molecular weight and linear chain structure, which is not very ramified. Due to these characteris...voir plus Délite is produced in Dal Cin production plants using selected Acacia senegal nodules. The raw material used in Délite fabrication is characterized by a high molecular weight and linear chain structure, which is not very ramified. Due to these characteristics it is the most wide-spread type of gum Arabic in the food sector and gives structure and thickness. These same qualities make Délite an ideal product to use in the wine industry to give wines that lack palate structure, a more pleasant sensory character. The raw material processing aims to reserve macro-molecular integrity and functionality while at the same time guaranteeing a consistent solutions concentration, a light yellow color, and physic-chemical and microbiological stability. voir moins | |
| Enoperlite™ 10/extra | Dal Cin Gildo Spa | Enoperlite™ 10/extra is applicable with body feed filters, and very fine filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtration. The range cover...voir plus Enoperlite™ 10/extra is applicable with body feed filters, and very fine filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtration. The range covers all the porosity needs from very coarse to very fine grade. Very interesting feature of perlite is the safeness and healthiness for the working environments due to the absence of crystalline silica. voir moins | |
| Enoperlite™ 1/extra | Dal Cin Gildo Spa | Enoperlite™ 1/extra is applicable with vacuum drum filters, body feed filters, and very coarse filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtr...voir plus Enoperlite™ 1/extra is applicable with vacuum drum filters, body feed filters, and very coarse filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtration. The range cover all the porosity need from very coarse to very fine grade. Very interesting feature of perlite is the safeness and healthiness for the working environments due to the absence of crystalline silica. voir moins | |
| Enoperlite™ 1/flux | Dal Cin Gildo Spa | Enoperlite™ 1/flux is applicable with vacuum drum filters, body feed filters, and very coarse filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtra...voir plus Enoperlite™ 1/flux is applicable with vacuum drum filters, body feed filters, and very coarse filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtration. The range cover all the porosity needs from very coarse to very fine grade. Another interesting feature of perlite is the safeness and healthiness for the working environments due to the absence of crystalline silica. voir moins | |
| Enoperlite™ 3/extra | Dal Cin Gildo Spa | Enoperlite™ 3/extra is applicable with vacuum drum filters, body feed filters, and slightly fine filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat fil...voir plus Enoperlite™ 3/extra is applicable with vacuum drum filters, body feed filters, and slightly fine filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtration. The range covers all the porosity needs from very coarse to very fine grade. Another interesting feature of perlite is the safeness and healthiness for the working environments due to the absence of crystalline silica. voir moins | |
| Enoperlite™ 7/extra | Dal Cin Gildo Spa | Enoperlite™ 7/extra is applicable with body feed filters and fine filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtration. The range covers all t...voir plus Enoperlite™ 7/extra is applicable with body feed filters and fine filtration. The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtration. The range covers all the porosity needs from very coarse to very fine grade. Another interesting feature of perlite is the safeness and healthiness for the working environments due to the absence of crystalline silica. voir moins | |
| Enoperlite™ S | Dal Cin Gildo Spa | Enoperlite™ S is applicable with body feed filters and final filtration (pre-sterilizing). The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtration. The range...voir plus Enoperlite™ S is applicable with body feed filters and final filtration (pre-sterilizing). The Enoperlite™ range has been set up to satisfy the need of vacuum drum filtration as well as an alternative to diatomaceus earth in pre coat filtration. The range covers all the porosity needs from very coarse to very fine grade. Another interesting feature of perlite is the safeness and healthiness for the working environments due to the absence of crystalline silica. voir moins | |
| Enorandall™ 1 | Dal Cin Gildo Spa | Enorandall™ 1 is applicable with coarse, low viscosity liquids. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good...voir plus Enorandall™ 1 is applicable with coarse, low viscosity liquids. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty index (ready for micro-filtration). voir moins | |
| Enorandall™ 1 Extra | Dal Cin Gildo Spa | Enorandall™ 1 Extra is applicable with coarse, viscosity liquids. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very go...voir plus Enorandall™ 1 Extra is applicable with coarse, viscosity liquids. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty index (ready for micro-filtration). voir moins | |
| Enorandall™ 3 | Dal Cin Gildo Spa | Enorandall™ 3 is applicable with fine filtration. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty ...voir plus Enorandall™ 3 is applicable with fine filtration. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty index (ready for micro-filtration). voir moins | |
| Enorandall™ 3 Extra | Dal Cin Gildo Spa | Enorandall™ 3 Extra is applicable with fine filtration. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filtera...voir plus Enorandall™ 3 Extra is applicable with fine filtration. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty index (ready for micro-filtration). voir moins | |
| Enorandall™ 3F | Dal Cin Gildo Spa | Enorandall™ 3F is applicable with fine filtration. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty...voir plus Enorandall™ 3F is applicable with fine filtration. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty index (ready for micro-filtration). voir moins | |
| Enorandall™ 7 | Dal Cin Gildo Spa | Enorandall™ 7 is applicable with final filtration (pre-sterilizing). Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very...voir plus Enorandall™ 7 is applicable with final filtration (pre-sterilizing). Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty index (ready for micro-filtration). voir moins | |
| Enorandall™ 7 Extra | Dal Cin Gildo Spa | Enorandall™ 7 Extra is applicable with super fine filtration (also pre-sterilizing). Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brigh...voir plus Enorandall™ 7 Extra is applicable with super fine filtration (also pre-sterilizing). Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty index (ready for micro-filtration). voir moins | |
| Enorandall™ Flux | Dal Cin Gildo Spa | Enorandall™ Flux is applicable with very coarse, high viscosity liquids. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a ...voir plus Enorandall™ Flux is applicable with very coarse, high viscosity liquids. Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty index (ready for micro-filtration). voir moins | |
| Enorandall™ Rosa S | Dal Cin Gildo Spa | Enorandall™ Rosa S is applicable with ultra - final filtration (also pre-sterilizing). Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high bri...voir plus Enorandall™ Rosa S is applicable with ultra - final filtration (also pre-sterilizing). Enorandall™ diatomaceus earth range has been set up to cover all porosity needs. It is enabled to achieve, from coarse to fine types, high filtration capacity, high brightness and a very good filterabilty index (ready for micro-filtration). voir moins | |
| Europa | Dal Cin Gildo Spa | Europa is two products medium toasted, coming from open air seasoning of American oak, to enhance the wines general value, improving the varietal notes without characterizing too much the aromatic profile. Europa Suave A: the treated wine shows increased ...voir plus Europa is two products medium toasted, coming from open air seasoning of American oak, to enhance the wines general value, improving the varietal notes without characterizing too much the aromatic profile. Europa Suave A: the treated wine shows increased structure and aromatic cleanliness due to off-flavor removal. Europa Medio A: this medium toasting leads to a maximum enhancement of the fruity taste. In red wine Europa Medio A increases structure and enhances fruity notes. voir moins | |
| Extrazina DC | Dal Cin Gildo Spa | Extrazina DC is an enzymatic preparation specifically for maceration of the white grape membranes. Along with the principal pectinolytic activity, secondary activities are present at high efficiency which act upon the membranes of grape cell walls. This a...voir plus Extrazina DC is an enzymatic preparation specifically for maceration of the white grape membranes. Along with the principal pectinolytic activity, secondary activities are present at high efficiency which act upon the membranes of grape cell walls. This allows for extraction of free aromatic substances, of aromatic precursors and of compounds that will become part of the wines structure. voir moins | |
| Fervens Berry | Dal Cin Gildo Spa | Fervens Berry is a strain of S. cerevisiae which is particularly adapted for the production of rosé wines and young wines which will be aged for a medium amount of time. The aromatic expression of this yeast is mainly of fermentative origin and it is enha...voir plus Fervens Berry is a strain of S. cerevisiae which is particularly adapted for the production of rosé wines and young wines which will be aged for a medium amount of time. The aromatic expression of this yeast is mainly of fermentative origin and it is enhanced by non-tumultuous fermentation kinetics. Because of this, the best results are obtained with temperature control, especially during the earlier stages of the fermentation. The partial release of poly saccharides during alcoholic fermentation, along with negligible cell wall absorption, contributes to the high quality of color in the wines produced by the Berry yeast strain. This yeast strain is suitable for Beaujolais Nouveau style wines, because it enhances fruity notes while maintaining freshness in both aroma and taste. voir moins | |
| Fervens GN | Dal Cin Gildo Spa | Fervens GN , the strain GN has been selected for its capability to release still bound primary aromas (e.g. terpens and norisoprenoids), thus permitting it to obtain an increase in those aromas specific to some varieties. Such enhancement of varietal char...voir plus Fervens GN , the strain GN has been selected for its capability to release still bound primary aromas (e.g. terpens and norisoprenoids), thus permitting it to obtain an increase in those aromas specific to some varieties. Such enhancement of varietal characteristics also induces a remarkable persistence of after taste, with good balance between smell and taste. GN is therefore suitable for white, rose, red and nouveau wines, for which a strong varietal aromatic exaltation is required, such as Mascato (rose), Traminer (rose and linden), Riesling (white flowers, peach, apricot), Prosecco (apple and wisteria), Lambrusco of Sorbara (violet), and so on. GN is provided with killer-factor, able to neutralize the contaminating indigenous flora. It also shows a particularly high tolerance to sulfur dioxide, in hard conditions it can start fermentation more quickly than many other strains. voir moins | |
| Fervens Green | Dal Cin Gildo Spa | Fervens Green are beige granules of an active dry yeast (Saccharomyces cerevisiae ex p.r. bayanus) for use in the fermentation of wines. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts t...voir plus Fervens Green are beige granules of an active dry yeast (Saccharomyces cerevisiae ex p.r. bayanus) for use in the fermentation of wines. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In wine making, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. voir moins | |
| Fervens MS-08 | Dal Cin Gildo Spa | Fervens MS-08, this yeast is selected for use in structured red wines. In particular, MS-08 possesses an elevated resistance to high levels of alcohol (15.5% v/v), adapts to diverse fermentation conditions such as high temperature and possesses good varie...voir plus Fervens MS-08, this yeast is selected for use in structured red wines. In particular, MS-08 possesses an elevated resistance to high levels of alcohol (15.5% v/v), adapts to diverse fermentation conditions such as high temperature and possesses good varietal expression. Depending on the conditions of fermentation, it slightly degrades malic acid. If malolactic fermentation is desired this feature could facilitate a more rapid onset of the malolactic fermentation. On the palate, wines produced with MS-08 possess a subtle softness which is accompanied by general organoleptic complexity. MS-08 is recommended specifically for vinification of Sangiovese, Montepulciano, Merlot and Barbera grapes, and in general to obtain red wines with good longevity. For the best qualitative fermentation results, good nitrogen nutrition is recommended in the early stages of vinification. voir moins | |
| Fervens Pro6 | Dal Cin Gildo Spa | Fervens Pro6, is a yeast select in Champagne. During the tests carried out in Italy, especially on Prosecco, Pro6 has shown such good fermentative and organoleptic characteristics that DAL CIN has chosen it as a very useful yeast for the wine-making of th...voir plus Fervens Pro6, is a yeast select in Champagne. During the tests carried out in Italy, especially on Prosecco, Pro6 has shown such good fermentative and organoleptic characteristics that DAL CIN has chosen it as a very useful yeast for the wine-making of this important wine. Pro6 doesn't show any problem of growth, thanks to its killer-factor. In the first fermentation Pro6 is characterized by a gradual start and a regular course with optimal fermentation rate, with no difficulties at all. Pro6 ferments well in a very wide range of temperatures, and organoleptic results for this reason are extremely satisfactory. Wines usually present strong aromas of fruits and flowers as well as an interesting cleanliness both in smell and taste. It produces excellent results not only in the re-fermentation of Prosecco and high quality sparkling wines, but also in primary fermentation whenever you want to flavor, not just varietal character, the freshness of the product. Pro6 can be well used also with Cortese, Pinot blanc, Pinot gris, Riesling, Chardonnay, and Trebbiano. voir moins | |
| Fervens SLB | Dal Cin Gildo Spa | Fervens SLB is a yeast strain characterized by good strength, short phase of latency, regular fermentative course, and a quite moderate need of nutritional factors. SLB is highly tolerant of poor conditions such as temperature, nitrogen content, indigenou...voir plus Fervens SLB is a yeast strain characterized by good strength, short phase of latency, regular fermentative course, and a quite moderate need of nutritional factors. SLB is highly tolerant of poor conditions such as temperature, nitrogen content, indigenous micro flora, and so on. Thanks to all these elements, SLB can be utilized in the vinification of large volumes, even when temperature control is not possible, in the re-fermentation of sparkling wines even in pressure tanks. In first fermentations wines with clear aromas and good organoleptic balance can be obtained. In re-fermentations in autoclave, SLB develops perceptible, pleasantly fine scents of fruit. Moreover, aromas are very clean because it does not produce H2S. Thanks to its different applications SLB acts as a meeting point among final result, good quality, and economic advantage of the treatment. voir moins | |
| Fervens SLC | Dal Cin Gildo Spa | Fervens SLC has been expressly selected in order to carry out primary fermentation in white, rosé and red wines. It is particularly recommended for those who make large quantities of wine and have problems with the availability of tanks and cooling system...voir plus Fervens SLC has been expressly selected in order to carry out primary fermentation in white, rosé and red wines. It is particularly recommended for those who make large quantities of wine and have problems with the availability of tanks and cooling system, workers, time, and all other elements requested to follow strict wine making protocols. SLC fulfills all these requirements thanks to its regular fermentative course with quick completion. Besides, as its behaviour is scarcely influenced by poor conditions, it’s recommended in case of a lack of nitrogen, temperature control or in musts that are not in perfect microbiological condition. SLC is perfect for “technological” fermentation, offering quickness together with the possibility to reduce controls of must and of winery conditions (nitrogen, oxygen, hygiene, temperature), always giving wines of good-quality and without alterations as a result. Experience has proved that a proper nitrogen supply and controlled temperatures help to obtain fresh, full-bodied wines. voir moins | |
| Fervens Trebby | Dal Cin Gildo Spa | Fervens Trebby is characterized by elevated production of fermentation esters and acetates, especially when nitrogen availability is plentiful. When selecting this yeast, particular attention was given to a safe fermentation process by choosing a strain w...voir plus Fervens Trebby is characterized by elevated production of fermentation esters and acetates, especially when nitrogen availability is plentiful. When selecting this yeast, particular attention was given to a safe fermentation process by choosing a strain with good vigor and the ability to deplete sugars quickly. Trebby can be used successfully in white or red musts derived from grapes which, due to improper ripening have an aromatic content lower than expected. In order to obtain the best organoleptic results and wine longevity, it is advisable to use Trebby in combination with proper nutrition including protective factors. In this way the aromas and freshness conferred by the yeast will be preserved from an early ageing. voir moins | |
| Filtex 1 | Dal Cin Gildo Spa | Filtex 1 is for coarse filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dan...voir plus Filtex 1 is for coarse filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dangerous according to current legislation and therefore can be used without potential hazards to the user. Given the chosen raw material and the type of processing, Filtex products form a homogeneous cake with consistent porosity across the entire breadth. This ensures an optimal, deep filtration. For best filtration results, Filtex products are used along with high quality pre coats: Rhocell™, Fitofloc and Fitomix. voir moins | |
| Filtex 3 | Dal Cin Gildo Spa | Filtex 3 is for brilliance in filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not conside...voir plus Filtex 3 is for brilliance in filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dangerous according to current legislation and therefore can be used without potential hazards to the user. Given the chosen raw materials and the type of processing, Filtex products form a homogeneous cake with consistent porosity across the entire breadth. This ensures an optimal, deep filtration. For best filtration results, Filtex products are used along with high quality pre coats: Rhocell™, Fitofloc and Fitomix. voir moins | |
| Filtex 7 | Dal Cin Gildo Spa | Filtex 7 is for sterile filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered da...voir plus Filtex 7 is for sterile filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dangerous according to current legislation and therefore can be used without potential hazards to the user. Given the chosen raw materials and the type of processing, Filtex products form a homogeneous cake with consistent porosity across the entire breadth. This ensures an optimal, deep filtration. For best filtration results, Filtex products are used along with high quality pre coats: Rhocell™, Fitofloc and Fitomix. voir moins | |
| Fitofloc™ AG/20 | Dal Cin Gildo Spa | Fitofloc™ AG/20 predispersed, is of high porosity and is exclusively made of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polygluc...voir plus Fitofloc™ AG/20 predispersed, is of high porosity and is exclusively made of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which the cellulose molecules are composed of. voir moins | |
| Fitofloc™ DC | Dal Cin Gildo Spa | Fitofloc™ is made exclusively of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which cellulose molecules a...voir plus Fitofloc™ is made exclusively of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which cellulose molecules are composed of. voir moins | |
| Fitofloc™ Super | Dal Cin Gildo Spa | Fitofloc is made exclusively from a very pure plant fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucidic chains in which cellulose molecules are co...voir plus Fitofloc is made exclusively from a very pure plant fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucidic chains in which cellulose molecules are composed of. In order to avoid a rapid inactivation of the fiber, which would lead to a lower chemical-physical absorption capacity, the product is set up through strictly physical techniques, and the separation of every single fiber. So, these fibers come to a typical, extended structure instead of the closed one. This modification makes the specific surface itself of cellulose wider, increasing its capacity for retention. Fitofloc Super is for very fine filtration. voir moins | |
| Fitofloc™AG/60 | Dal Cin Gildo Spa | Fitofloc™ AG/60 predispersed, is of medium porosity and is made exclusively from a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories that is a complete re-elaboration of the inter-molecular structure of the po...voir plus Fitofloc™ AG/60 predispersed, is of medium porosity and is made exclusively from a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories that is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which cellulose molecules are composed of. voir moins | |
| Fitomix DC | Dal Cin Gildo Spa | Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very ...voir plus Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very good results of clarity and flow-rate. The solid structure of Fitomix binds mineral silica well avoiding any loss of this material in the filtered liquid during filtration. This reduces abrasions in the filter element compared to the use of only Kieselgur or Perlite. voir moins | |
| Fitomix Largo | Dal Cin Gildo Spa | Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very ...voir plus Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very good results of clarity and flow-rate. The solid structure of Fitomix binds well the mineral silica avoiding loss of this material in the filtered liquid during filtration. This reduces abrasions in the filter element compared to the use of only Kieselgur or Perlite. voir moins | |
| Fitomix Super | Dal Cin Gildo Spa | Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very ...voir plus Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very good results of clarity and flow-rate. The solid structure of Fitomix binds well the mineral silica avoiding loss of this material in the filtered liquid during filtration. This reduces abrasions of the filter element compared to the use of only Kieselgur or Perlite. voir moins | |
| Flor-Stop™ | Dal Cin Gildo Spa | Flor-Stop™ is made of pure paraffin tablets containing very small quantities of allyl isothiocyanate. The activated tablets float on the surface of the wine. These will protect it from spoiled film yeasts and other microbial changes that lead to a volatil...voir plus Flor-Stop™ is made of pure paraffin tablets containing very small quantities of allyl isothiocyanate. The activated tablets float on the surface of the wine. These will protect it from spoiled film yeasts and other microbial changes that lead to a volatile acidity and an increase in acetaldehydes. voir moins | |
| Gelagreen™ | Dal Cin Gildo Spa | Gelagreen™ are yellow gelatine granules for use in fining wine. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze...voir plus Gelagreen™ are yellow gelatine granules for use in fining wine. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. voir moins | |
| Gelbentonite™ DC | Dal Cin Gildo Spa | Gelbentonite DC is classified as “special” because of its purity and high activity. It was created by Dal Cin Spa Laboratories in 1968, and has since been improved in its now filament form. The raw material is selected specifically for this purpose and go...voir plus Gelbentonite DC is classified as “special” because of its purity and high activity. It was created by Dal Cin Spa Laboratories in 1968, and has since been improved in its now filament form. The raw material is selected specifically for this purpose and goes through several complex transformations in order to eliminate any contaminants from the pure montmorillonite. It takes 3kg of raw material to produce 1 kg of final product. The final product is made from very pure montmorillonite with high absorption and clarifying power and is about 5 times more effective than the best classic powdered bentonites on the market. This results in lower rates being used which also produces less sediment. The filament form also reduces the hazards caused by dust during the preparation. The properties of Gelbentonite DC are particularly suited to the fining of premium white juices, white wines, and red wines where over fining should be avoided. voir moins | |
| Gold Gelatine Sheets | Dal Cin Gildo Spa | Gold Gelatine Sheets are yellow transparent sheets of gelatine used for the fining of wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by fi...voir plus Gold Gelatine Sheets are yellow transparent sheets of gelatine used for the fining of wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. voir moins | |
| Gommarabica™ DC | Dal Cin Gildo Spa | Gommarabica™ DC is a solution obtained from Acacia gum that has a light color and is perfectly clear and stable. It is highly protective, in particular of proteic substances, colorant matter, and other unstable colloids. When added to wines it prevents th...voir plus Gommarabica™ DC is a solution obtained from Acacia gum that has a light color and is perfectly clear and stable. It is highly protective, in particular of proteic substances, colorant matter, and other unstable colloids. When added to wines it prevents the appearance of different irons, iron phosphate and copper “casses” and also supports meta tartaric acid action. Gommarabica™ DC is also used to improve wine sensory characteristics: the macro-molecule interacts with tannins by surrounding them and reducing their re-activity with the taste bud receptors. Therefore bitter and astringent sensations that can imbalance the wine, are reduced. The poly saccharide composition gives smoothness, volume, and roundness to the overall wine balance. voir moins | |
| Grandecó | Dal Cin Gildo Spa | Grandecó is a plant based active carbon with high absorbent capacity for colorant substances found in wines. Given its high specific surface area it removes polyphenolic compounds and can rapidly and decisively fix potential chromatic discrepancies that c...voir plus Grandecó is a plant based active carbon with high absorbent capacity for colorant substances found in wines. Given its high specific surface area it removes polyphenolic compounds and can rapidly and decisively fix potential chromatic discrepancies that can occur during the production process. By using granular products, Dal Cin Spa Laboratories was able to obtain a completely unique product within the genre: Grandecó pellet form carbon for wine making. Grandecó is practical to use and avoids “carbon linked problems” since the pellets do not release powder. Therefore the bags can be emptied without aggravating the users and without the formation of “clouds” of powder. Grandecó can be hydrated in water better than normal carbon powder since the pellets are quickly moistened and distributed in water, this consequently saves preparation time. voir moins | |
| Harmony™ Color | Dal Cin Gildo Spa | Harmony™ Color is suitable for treating red and rose wines both during wine-making and “elevage”. Thanks to the presence of phenolic fractions, it has stimulated and accelerated the reactions that lead to the polymerization and stabilization of the anthoc...voir plus Harmony™ Color is suitable for treating red and rose wines both during wine-making and “elevage”. Thanks to the presence of phenolic fractions, it has stimulated and accelerated the reactions that lead to the polymerization and stabilization of the anthocyanin fraction of red wines, favoring especially the interaction with oxygen molecules. Moreover, Harmony™ Color shows a significant absorbing action that originated pleasant and extremely clean wines from an organoleptic point of view. For its characteristics, it has an ideal action during the operations of micro-oxygenation and during open air racking. Harmony™ Color can also be used in combination with procyanidinic tannins such as Top Tan or Tannirouge Flash, or with Tannex Flash during the first steps of wine making. voir moins | |
| Harmony™ Full | Dal Cin Gildo Spa | Harmony™ Full is the ideal additive for treating sharp wines that need an organoleptic evolution to become more round and full-bodied, thanks to its complex composition. In red wines it is suitable to correct the tannic sharpness making a balanced and rou...voir plus Harmony™ Full is the ideal additive for treating sharp wines that need an organoleptic evolution to become more round and full-bodied, thanks to its complex composition. In red wines it is suitable to correct the tannic sharpness making a balanced and rounder taste, giving these wines complex and pleasant aromatic notes. It gives roundness and more fullness to white wines, especially favoring flavor evolution toward a more complex and persistent note. For its characteristics it can be used on white, red and rose wines, especially in the “élevage” phase, both in traditional tanks (stainless steel or concrete) and in barrels. Very good results are obtained also using the product during fermentation, enabling an early beginning to the stabilization reaction. Moreover, if it’s used during sparkling, an interesting improvement of wine perlage is obtained. voir moins | |
| Harmony™ MP | Dal Cin Gildo Spa | Harmony™ MP is a preparation designed to maximize the more desired properties of yeast mannoproteins. Its formulation insures a rapid disposition of yeast poly saccharides in order to increase stability, fullness and complexity of the wine, thus avoiding ...voir plus Harmony™ MP is a preparation designed to maximize the more desired properties of yeast mannoproteins. Its formulation insures a rapid disposition of yeast poly saccharides in order to increase stability, fullness and complexity of the wine, thus avoiding the long and often unpredictable soak on yeast lees at the end of the fermentation. Its characteristics allow it to be used on wines destined for early consumption or aging, whether white, red or rosé. Given its solubility and rapid action, Harmony™ MP is best used on finished wine immediately prior to bottling where it will optimize the stabilization of the wine and quickly overwhelm any eventual organoleptic deficiencies. Harmony™ MP can also be used during the sharpening phase. It may be used as an alternative to, or in combination with, Harmony™ Full, if time is limiting, if the temperature is low or if a periodic mixing or bâtonnage cannot be performed. The use of Harmony™ MP is recommended for the following: improve protein and tartrate stability of wine, improve color stability of both white and red wines, increase the taste sensations of fullness, softness and complexity, improve the structure and tastiness of the wine, increase the aromatic persistence and complexity, regulate and increase the kinetics of the malolactic fermentation. voir moins | |
| Harmony™ R | Dal Cin Gildo Spa | Harmony™ R has a specific structuring action ideal for rosé and red wines. The action of the poly phenolic fractions, with a specific polymerizing effect makes Harmony™ R ideal for improving wines lacking in body and character, even in case of not very fa...voir plus Harmony™ R has a specific structuring action ideal for rosé and red wines. The action of the poly phenolic fractions, with a specific polymerizing effect makes Harmony™ R ideal for improving wines lacking in body and character, even in case of not very favorable harvest or high yields. Harmony™ R is suitable for preserving wine color from possible degradation, also in case of wines derived from grapes affected by Botrytis, and can be combined with other tannins (TANNIROUGE or TOP TAN). voir moins | |
| Harmony™ W | Dal Cin Gildo Spa | Harmony™ W is ideal to enrich the structure and complexity of white wines. Its particular composition enables it to improve the structure of the wines, with a special care for their harmony and taste balance. Its phenolic fraction protects from oxidation ...voir plus Harmony™ W is ideal to enrich the structure and complexity of white wines. Its particular composition enables it to improve the structure of the wines, with a special care for their harmony and taste balance. Its phenolic fraction protects from oxidation and contributes to the flavor evolution, giving more complex and definite notes. voir moins | |
| Infinity Class | Dal Cin Gildo Spa | Infinity Class is a tannin characterized by great harmony and finesse. It increases the complexity of the aroma with vanilla, caramel and mocha notes as well as a subtle touch of the finest oak. It increases the complexity with the flavors already found i...voir plus Infinity Class is a tannin characterized by great harmony and finesse. It increases the complexity of the aroma with vanilla, caramel and mocha notes as well as a subtle touch of the finest oak. It increases the complexity with the flavors already found in the nose and it improves the overall balance. It is used on both white wines and red wines during aging and final adjustments. It is very suitable for wines that have already been aged in wood. Infinity Class also has a good sensory impact on the nose (aroma), cleanliness by removing off-flavor as reductive notes and by re-establishing the redox balance. voir moins | |
| Infinity Creamy | Dal Cin Gildo Spa | Infinity Creamy gives wines a notable sensory impact. On the nose, increases complexity with notes that remind of confectionery as well as coconut and vanilla that are typical of toasted wood. The impact found on the nose is confirmed in the mouth with an...voir plus Infinity Creamy gives wines a notable sensory impact. On the nose, increases complexity with notes that remind of confectionery as well as coconut and vanilla that are typical of toasted wood. The impact found on the nose is confirmed in the mouth with an improved structure. It can be used on white and red wines during the élevage and for finishing touches. During the élevage it can be used in three or more fill barrels in order to contribute to the aromatic intensity and complexity. Infinity Creamy also has a good sensory impact on the palette (flavor) cleanliness by removing off-flavor as reductive notes and by re-establishing the redox balance. The aroma shows wider and cleaner aromas, in red wines it reveals black/red fruits notes. At high dosages, especially in white wines, it redesigns the sensory profile and increases the final value of the wine. Infinity Creamy has an extraordinary effect and therefore can be used even at low dosages or for blends. voir moins | |
| Infinity Fruity Red | Dal Cin Gildo Spa | Infinity Fruity Red blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use Infinity Fruity Red for finishing touches and before bottling for red wines....voir plus Infinity Fruity Red blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use Infinity Fruity Red for finishing touches and before bottling for red wines. It removes molecules that mask the wines aromas, hence revealing a cleaner and more open nose. This correction allows for an improved expression of the fruit and jam aromas found in the wine that were “masked” by small defects accumulated during the various wine making processes. In taste the structure is improved in terms of better balance, persistence and after taste length, without influencing the astringency. voir moins | |
| Infinity Fruity White | Dal Cin Gildo Spa | Infinity Fruity White blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use for finishing touches and before bottling for white wines, the most remark...voir plus Infinity Fruity White blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use for finishing touches and before bottling for white wines, the most remarkable result is the clean aroma, due to the removing off-flavor as reductive notes and by re-establishing the redox balance. This correction allows for an improved expression of the fruity and floral aromas found in the wine that were “masked” by small defects accumulated during the various wine making processes. In taste the structure is improved in terms of better balance and persistence. In many wines a notable increase in flavor and after taste is perceived. voir moins | |
| Ittiocolla S | Dal Cin Gildo Spa | Ittiocolla S is a white-cream colored powder made of soluble isinglass. Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. It can also be cooked into a paste...voir plus Ittiocolla S is a white-cream colored powder made of soluble isinglass. Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. It can also be cooked into a paste for specialized gluing purposes. Isinglass finings are widely used as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer. They are used particularly in the production of cask-conditioned beers, known as real ale, although there are a few cask ales available which are not fined using isinglass. The finings flocculate the live yeast in the beer into a jelly-like mass, which settles to the bottom of the cask. Left undisturbed, beer will clear naturally; the use of isinglass finings accelerates the process. Isinglass is sometimes used with an auxiliary fining, which further accelerates the process of sedimentation. voir moins | |
| IttioGreen™ | Dal Cin Gildo Spa | IttioGreen™ is a white-cream colored powder gelatin made from fish for wine fining. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration....voir plus IttioGreen™ is a white-cream colored powder gelatin made from fish for wine fining. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. voir moins | |
| Karmelosa™ DC | Dal Cin Gildo Spa | Karmelosa™ DC inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, t...voir plus Karmelosa™ DC inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, there is no hydrolysis or modification over time, its efficacy is maintained and remains unaltered throughout the wines shelf-life. By using Karmelosa™ DC it is possible to reduce impacts linked with cold stabilization. Karmelosa™ DC has no effect on the composition or sensory characteristics of treated wines and furthermore is not found on the list of allergenic substances. voir moins | |
| Karmelosa™ L | Dal Cin Gildo Spa | Karmelosa™ L inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, th...voir plus Karmelosa™ L inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, there is no hydrolysis or modification over time, its efficacy is maintained and remains unaltered throughout the wines shelf-life. By using Karmelosa™ L it is possible to reduce impacts linked with cold stabilization. Karmelosa™ L has no effect on the composition or sensory characteristics of treated wines and furthermore is not found on the list of allergenic substances. voir moins | |
| Kolirex™ C | Dal Cin Gildo Spa | Kolirex™ C is specific for white wines. It has a high stabilization power since it works on unstable colloids such as proteins and polyphenols. Kolirex™ is an innovative product with a new formula and shape (pellet form), for wine fining and the stabilizi...voir plus Kolirex™ C is specific for white wines. It has a high stabilization power since it works on unstable colloids such as proteins and polyphenols. Kolirex™ is an innovative product with a new formula and shape (pellet form), for wine fining and the stabilizing processes. Besides, its pellet shape makes it very practical for users. Kolirex™ can guarantee, even with low rates a better and quicker action, compared with powdered fining agents. The product is in fact the result of a molecular combination of pure montmorillonite and other active compounds which are fixed on the structure of this clay. The absorbing action of these compounds enables it to reach a better deproteinisation and reduction of unstable or oxidized polyphenols, compared with powdered mixtures. For this reason we name it “one step” agent. The clarification is very rapid (24-48 hours) and results in very compact sediments. It is available in three different varieties: Kolirex™ CP (for white musts); Kolirex™ C (for white wines) and Kolirex™ P (for white and red wines). Kolirex™ C is s specific for white wines. It has a high stabilization power since it works on unstable colloids such as proteins and polyphenols. voir moins | |
| Kolirex™ CP | Dal Cin Gildo Spa | Kolirex™ CP is recommended for the treatment of white must during the alcoholic fermentation. Kolirex™ CP is used for the elimination of oxidative polyphenols and to increase protein stability. The presence of PVPP helps to obtain a better cleanliness and...voir plus Kolirex™ CP is recommended for the treatment of white must during the alcoholic fermentation. Kolirex™ CP is used for the elimination of oxidative polyphenols and to increase protein stability. The presence of PVPP helps to obtain a better cleanliness and aromatic freshness. The processed cellulose fibers regulate fermentation kinetics, thus improving the performance of selected yeast. voir moins | |
| Kolirex™ P | Dal Cin Gildo Spa | Kolirex™ P is suitable for white and red wines, to remove unstable phenols and colloids. It works to prevent oxidation and protein instability. Kolirex™ is an innovative product with a new formula and shape (pellet form), for wine fining and the stabilizi...voir plus Kolirex™ P is suitable for white and red wines, to remove unstable phenols and colloids. It works to prevent oxidation and protein instability. Kolirex™ is an innovative product with a new formula and shape (pellet form), for wine fining and the stabilizing processes. Besides, its pellet shape makes it very practical for users. Kolirex™ can guarantee, even with low rates, a better and quicker action compared with powdered fining agents. The product is in fact the result of a molecular combination of pure montmorillonite and other active compounds which are fixed on the structure of this clay. The absorbing action of these compounds enables it to reach a better deproteinisation and reduction of unstable or oxidized polyphenols, compared with powdered mixtures. For this reason we name it “one step” agent. The clarification is very rapid (24-48 hours) and results in very compact sediments. It is available in three different varieties: Kolirex™ CP (for white musts); Kolirex™ C (for white wines) and Kolirex™ P (for white and red wines). Kolirex™ P is suitable for white and red wines, to remove unstable phenols and colloids. Therefore it works preventing oxidation and protein instability. voir moins | |
| L - Ascorbic Acid | Dal Cin Gildo Spa | L - Ascorbic Acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vi...voir plus L - Ascorbic Acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vitamin C. As a food additive with the E number of E300 ascorbic acid is approved for use as a food additive in the EU, USA and Australia and New Zealand. voir moins | |
| L - Malic Acid | Dal Cin Gildo Spa | L - Malic Acid is a white crystalline powder. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid, when added to food products, is denoted by E numb...voir plus L - Malic Acid is a white crystalline powder. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid, when added to food products, is denoted by E number E296. Malic acid is the source of extreme tartness in USA-produced confectionery, the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets. voir moins | |
| LATTIvante™ | Dal Cin Gildo Spa | LATTIvante™, because of its composition it will allow for an acceleration of the malolactic fermentation under normal conditions and favors the development of the selected bacteria under reduced nutrient and limiting conditions while reducing the lag time...voir plus LATTIvante™, because of its composition it will allow for an acceleration of the malolactic fermentation under normal conditions and favors the development of the selected bacteria under reduced nutrient and limiting conditions while reducing the lag time and favoring the dominance of the inoculated strain. This allows for better organoleptic results because excessive production of diacetyl and volatile acidity is avoided and aromatic cleanliness is seen. Because the fermentation kinetics are more rapid, less heating is required and the wine spends less time in the absence of SO2. These are practical advantages of microbiological security. LATTIvante™ was designed specifically to supply nutrients for malolactic bacteria (specifically nitrogenous compounds) and it possesses a specific absorbing action for toxins which cleans the media. voir moins | |
| Liquid Gelatine 25%-40% | Dal Cin Gildo Spa | Liquid Gelatine 25%-40% is a thick yellow solution of liquid gelatine for fining of juices and wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to rem...voir plus Liquid Gelatine 25%-40% is a thick yellow solution of liquid gelatine for fining of juices and wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. voir moins | |
| Liquirab 100 | Dal Cin Gildo Spa | Liquirab 100 is produced in Dal Cin Spa Laboratories production plants from high quality raw materials. Processing includes multiple phases that are rigorously standardized to obtain gum Arabic with: consistent solution concentration, consistent clarity, ...voir plus Liquirab 100 is produced in Dal Cin Spa Laboratories production plants from high quality raw materials. Processing includes multiple phases that are rigorously standardized to obtain gum Arabic with: consistent solution concentration, consistent clarity, light yellow color, minimal clogging effect, microbiological sterility, and physio-chemical stability. The production process induces partial hydrolysis of the raw poly saccharides, hence Liquirab 100 has a very low viscosity, maintains its stabilizing capacity and at higher dosages gives smoothness. voir moins | |
| Liquisol™ 15K | Dal Cin Gildo Spa | Liquisol™ 15K is a pale yellow liquid solution of Potassium Bisulphite. A weaker alternative to sulfuric acid, it is used in wine production to control pH balance. FDA approved with an E number of E224. The acids in wine are an important component in both...voir plus Liquisol™ 15K is a pale yellow liquid solution of Potassium Bisulphite. A weaker alternative to sulfuric acid, it is used in wine production to control pH balance. FDA approved with an E number of E224. The acids in wine are an important component in both wine making and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. voir moins | |
| Liquisol™ 63N | Dal Cin Gildo Spa | Liquisol™ 63N is a clear liquid solution of Ammonium Bisulphite. A weaker alternative to sulfuric acid, it is used in wine production to control pH balance. The acids in wine are an important component in both wine making and the finished product of wine....voir plus Liquisol™ 63N is a clear liquid solution of Ammonium Bisulphite. A weaker alternative to sulfuric acid, it is used in wine production to control pH balance. The acids in wine are an important component in both wine making and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. voir moins | |
| Lisem™ DC | Dal Cin Gildo Spa | Lisem™ DC is applicable in many aspects of the fermentation process. When it is used during the re-hydration of yeast, the soluble components of Lisem™ DC will supply a reserve of available nitrogen and trace elements which the cells can use during the al...voir plus Lisem™ DC is applicable in many aspects of the fermentation process. When it is used during the re-hydration of yeast, the soluble components of Lisem™ DC will supply a reserve of available nitrogen and trace elements which the cells can use during the alcoholic fermentation and will make critical factors such as high alcohol degree, low must FAN, starter preparation, etc. less difficult. If added when 1/3 of the fermentation has completed, it will help the yeast to maintain integrity and membrane function, because of the unsaturated fatty acids and sterols, as well as absorbing fermentation inhibitors such as medium-chain-length fatty acids. This translates to better cellular vitality during the final stages of the fermentation which leads to better sugar utilization as well as a better aromatic expression of the fermenting yeast. voir moins | |
| Lisem™ ENNE | Dal Cin Gildo Spa | Lisem™ ENNE is used during or at the end of alcoholic fermentation to enrich the taste and structure of wine. Lisem™ Enne is an integrator, produced from purified yeast hulls, the production process of which allows the preservation of a significant level ...voir plus Lisem™ ENNE is used during or at the end of alcoholic fermentation to enrich the taste and structure of wine. Lisem™ Enne is an integrator, produced from purified yeast hulls, the production process of which allows the preservation of a significant level of organoleptic precursors such as amino-acides and nucleotides. In particular, the latter are responsible for the sensation of flavor (the “sucrosité” of the French), also known as UMAMI taste. As always in the cases where yeast hulls are used, this greater taste complexity is also accompanied by a softer sensation in the mouth. The specific amino acids present also foster the production of mainly foreign aromas that contribute to the fruity bouquet of the wine. The results of using Lisem™ Enne can be appreciated in all wines with a simple organoleptic profile, e.g. obtained with unripened grapes or from very high yield productions. In order to fully exploit the properties of Lisem™ Enne it is advisable to guarantee that the must has a minimum APA content of 150 mg/l, that can also be obtained in the form of ammonia nitrogen. voir moins | |
| Lisem™ GLU | Dal Cin Gildo Spa | Lisem™ GLU is a peptide-containing adjuvant which possesses antioxidant activity along with elevated protective properties which counteract oxidative phenomena. It is used in white wines and young red wines, both during and after the alcoholic fermentatio...voir plus Lisem™ GLU is a peptide-containing adjuvant which possesses antioxidant activity along with elevated protective properties which counteract oxidative phenomena. It is used in white wines and young red wines, both during and after the alcoholic fermentation to prolong aromatic freshness, to increase color stability and to delay oxidative ageing. The effects obtained by using Lisem™ GLU are as follows: in white wines, the yellow hue is retained and in red wines, the purple hue is retained; fresh aromas, typical of young wines fermented under optimal conditions, are retained; the appearance of “evolved” notes, e.g. honey, which arise from premature ageing, are delayed; the contribution of yeast components results in wines which are more complex and interesting; under reductive vinification conditions, Lisem™ GLU prevents weak fermentation kinetics by facilitating yeast metabolism. You must provide good nitrogen nutrition (at least 150 mg/l of FAN) to ensure the availability of glutathione at the end of fermentation. voir moins | |
| Lisem™ Green | Dal Cin Gildo Spa | Lisem™ Green is a light brown powder used as an integrator, based on purified yeast cell walls, used in wine production. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars ...voir plus Lisem™ Green is a light brown powder used as an integrator, based on purified yeast cell walls, used in wine production. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In wine making, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. voir moins |
