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.
OnLees
An inactive yeast preparation for wine treatment, which improves the mouthfeel of wines and balances … > More
Greenfine X-Press
Used for cold clarification or flotation, Greenfine X-Press stabilises and improves the organoleptic properties of … > More
Greenfine Nature
A clarification and stabilisation agent, Greenfine Nature effectively removes oxidised and oxidisable polyphenols and improves … > More
Vinoprotect
Vinoprotect is a cellulose gum for the tartaric stabilization of still and sparkling wines. Downloads
> MoreManno’sense
Manno’Sense is a formulation of mannoproteins rich in sapid peptides. Mannoproteins released during yeasts’ autolysi, … > More
Killbrett
Killbrett uses chitosan, an innovative biotechnological tool for the microbiological stabilisation of wines. Killbrett can … > More
Stab K
Stab K enables tartaric stabilisation of red, white, and rosé wines during maturation. Downloads
> MoreNatur’fine
Natur’fine and Natur’fine Prestige are 100% natural and allergen-free fining agents that precipitate substances that … > More
Greenfine XL
Greenfine XL removes undesirable compounds from the must, maximising aromatic potential and preserving a wine’s … > More
Greenfine Wine
Greenfine Wine is used for fining wines during maturation, and is particularly effective on astringent … > More
Greenfine Press
Greenfine Press is recommended for treating must oxidation, and fining press and thermovinification wines. Downloads
> MoreGreenfine Must
Greenfine Must is used to stabilise and improve the organoleptic properties of white, rosé, and … > More
Greenfine Intense
Greenfine Intense is used to treat white musts showing signs of oxidised and oxidisable polyphenols, … > More
Geospriv
Geospriv is an active charcoal within an inert carbonic structure, used to eliminate the gustatory … > More
Gélatine Spéciale Vins Fins
Gélatine Spéciale Vins Fins is a liquid gelatine that acts on astringent tannins and improves … > More
Excelgom
Excelgom is an instant-dissolving Arabic gum powder that prevents the precipitation of colouring matter and … > More
Colle de Poisson
Suitable for clarifying white and rosé wines, Colle de Poisson is a non-hydrolysed fish glue … > More
Subli’Sense
A mixture of specially selected mannoproteins and arabic gum, Subli’Sense adds softness, smoothness, and balance … > More
Polymix
Used to improve the colour and taste of white and rosé wines, Polymix is formulated … > More
Geldor
Geldor gelatine exhibits efficacy across a wide range of pH, while enhancing aromas and improving … > More
Greenfine Rosé
Used for the treatment of white and rosé musts that show oxidative, bitter, or green … > More
Puranit UF
SIHA Puranit UF offers extremely effective clarification and stabilisation of fruit juices. This sand-free bentonite … > More
Liquid Gelatine
Used for treating grape mash and grape must, SIHA Liquid Gelatine is a 20% aqueous … > More
Cellustab
SIHA CelluStab stabiliser is a special product used for the prevention of tartrate precipitation in … > More
Active Bentonite G
SIHA Active Bentonite G (granular) is used for beverage fining, and to remove positively charged … > More