Fining and stabilisation are generally used to increase the shelf life of beverages. Fining agents can be used to remove chemical and biological haze such as proteins and yeasts, or other suspended matter. Stabilisation can apply to the microbiological, chemical, or physical components of a beverage.

Lamothe-Abiet

Colle de Poisson (Isinglass)
Excelgom Arabic Gum Powder
Gélatine Spéciale Vins Fins Liquid Gelatine
Geldor Gelatine
Geospriv Active Charcoal
Gomme Arabique
Greenfine Intense White Must Treatment
Greenfine Mix Must Treatment
Greenfine Must
Greenfine Press
Greenfine Wine Fining Agent
Greenfine XL Aroma Protection
Natur’fine Fining Agent
PVPP Polyclar Granules
Polymix Fining Agent
Stab K Tartaric Stabiliser
Subli’Sense Stabilisation Agent
Vinogom Gum Arabic Solution

SIHA

Active Bentonite G
Cellustab Stabiliser
Liquid Gelatine Fining Agent
Puranit UF Low Sand Bentonite