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We rely on many years of experience to create biotechnological solutions for the winemaking industry, and can offer a wide range of products dedicated to the wine clarification process. Our goal is to support wine producers in this particularly delicate stage of production, providing them with reliable and efficient biotechnologies designed to prevent turbidity and instability and can give wine the right clarity without affecting its authenticity.

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In the early vinification stages, wine tends to be cloudy. This phenomenon is due to the suspension in the mass of a variety of different compounds and particles that contribute to its impure appearance. Parameters that are directly related to the quality of the wine are for sure its degree of clarity and its chemical and biological stability. Furthermore, a stable wine is not only brighter and more pleasing to the eye, but it ages better over time.

Clarifying products are used in the cellar in order to improve the clarity and filterability of wines; their function is to remove all unwanted elements from wine, such as, overly astringent tannins, oxidisable polyphenols, proteins, polyphenol oxidases, metals and more. Clarification requires clarifying agents to be selected according to the elements that need to be removed from the wine. The final goal is for the wine to achieve colloidal stability and to improve its organoleptic properties.




The AEB range of wine clarifiers offers excellent products and is the result of a scrupulous selection of raw materials. We provide several specific formulations for the clarification and flotation of wine, and for the selective removal of unwanted compounds. We offer latest-generation decolorising and deodorising activated charcoal for oenological use that remove the yellow elements and unpleasant notes from musts and wines, thus preserving aromas as much as possible.

Our range also includes complex fining agents which allow for the simultaneous achievement of multiple clarification objectives, thus saving time for the preparation of the mixture. For highly unstable wines, we propose inorganic fining agents, to include PVPP, silica gel and bentonite, each meeting the discrete needs of the wine clarification process. To complete our range of wine clarifiers, we created organic fining agents, to include food-grade gelatin, egg albumin, isinglass and vegetable proteins. These compounds target different constituents of the wine, and give softness to the final product.