The European Community has recently approved a regulation establishing that all wines produced and/or sold in the EU must indicate on the label if they have been treated with coadjuncts derived from milk and eggs. To avoid this labeling, Enartis has created a line of allergen free clarifying agents that are devoid of allergens. They can be used as alternatives to casein, potassium caseinate and egg albumin. 

ALTERNATIVE TO CASEIN AND POTASSIUM CASEINATE
Years of trials and industrial applications have shown that the use of coadjunct mixes ensures more constant re­sults compared to the use of individual coadjuncts alone. Enartis has developed a series of such complex mixes which can effectively replace casein and potassium caseinate in the treatment of musts and wines.

Protomix AF
Complex of bentonite, PVPP, plant protein and cellulose
Protomix AF is designed to clarify musts while si­multaneously removing oxidizing and oxidizable poly­phenolic substances along with proteins responsible for wine instability. It can also be used during alcoho­lic fermentation to detoxify musts and enhance the meta­bolic activity of yeast.

Claril AF
Complex of bentonite, PVPP, plant protein and amorphous silica
Claril AF is recommended to remove pheno­lic compounds responsible for the oxida­tion of color and aromas, as well as the formation of bitter compounds. Bentonite in the formulation increases protein stability and guarantees good clarification.

Combistab AF
Complex of PVPP, plant protein and amorphous silica
Combistab AF is effective in the prevention and cure of oxida­tion and pinking, as well as the reduction of bitterness. Combistab AF is designed for winemakers who prefer to manage bentonite additions separately.

Plantis AF
Pure plant protein
Plantis AF is a fining agent made of pure plant protein that is gluten free. Recommended for the treatment of oxidized and oxidizable wines, it is also effective in removing iron.

ALTERNATIVE TO EGG ALBUMIN
Goldenclar 
Preparation of high molecular weight gelatin in sheets
As shown in studies conducted on the interaction of animal gelatin with phenolic components of wine, Goldenclar appears to act on the same tannin frac­tion removed by egg albumin. Goldenclar is recommended as an alter­native to egg albumin in the treatment of aged red wines to decrease astringency without affecting balance.
Pulviclar S is a powdered alternative to Goldenclar, and is easier to prepare. It is recommended when larger volumes of wine require treatment.

Please contact Enartis Vinquiry for additional information or samples.