Fining and stabilisation are generally used to increase the shelf life of beverages. Fining agents can be used to remove of 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)
Geldor Gelatine
Greenfine Mix Must Treatment
PVPP Polyclar Granules
Polymix Fining Agent
Subli’Sense Stabilisation Agent
Vinogom Gum Arabic Solution

SIHA

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