Claris

Claris-p is an agent for clarification and stabilization of proteins in wine and fruit juices. It is produced from premium quality bentonite of exceptional purity in the form of a very fine powder, with extremely low content of soluble iron (<0,015%).

Claris-p has been repeatedly and thouroghly tested in several EU certified laboratories for the content of elements that can have harmful effects on the human health, as well as the quality of wine and fruit juices. The obtained results are very favourable and completely meet the requirements of the International Oenological Codex and current EU norms regulating the use of additional agents in the food industry.

The results of previous tests on wine must and wine related to the efficiency and influence on the sensory properties of wine show that Claris-p is a premium product in its class and that it can be listed as one of the best products of this kind that can be found on the market.

Microbiological tests are part of regular quality control for Claris-p. Our products completely meet the most demanding requirements concerning the protection of human health and enivronment.

Taking into account the specific requirements of oenologists and technologists, and following the various approaches to clarification and protein stabilization, we have decided to produce Claris-p in several different formulations (Claris-pc, Claris-p30, Claris-p50, Claris-p70) depending on the content of calcium and sodium activated bentonite. In this way we make it easy for the experts to conduct laboratory tests and industrial trials and thus determine which of our products would best meet the needs of their specific technology and approach.

1. Claris-pc is a premium quality, calcium bentonite with the content of montmorillonite of more than 90% and it is primarily intended for the treatment of wine must. It provides very low and compact sediment. The recommended dosage for excellent result is usually 100-200g/100l depending on the specific grape type, harvest and other conditions.

2. Claris-p30 is a premium quality, combined calcium and sodium activated bentonite intended for the stabilization of proteins in wine must and wine. It provides very low and compact sediment. The recommended dosage for excellent result is 70-120g/100l, or more if necessary.

Claris-pc and Claris-p30 are recommended for clarification (pre-clarification) of wine must prior to the fermentation or in the inital phase of fermentation (second or third day after the start of fermentation) so that final clarification and stabilization could be performed with a lower dose of clarifying agent.

3. Claris-p50 is a premium quality, combined calcium and sodium activated quality intended for efficient clarification and stabilization of proteins in wine. The recommended dosage for excellent result is 50-100g/100l, or more if necessary.

4. Claris-p70 is a premium quality, combined calcium and sodium activated bentonite intended for the intensive clarification and stabilization of proteins in wine. The recommended dosage for excellent effect is 30-90g/100l, or more if necessary.

Our products have been designed to meet the expectations of the most demanding wine and fruit juice producers. Depending on the approach used by the producer our products help create optimal combination for clarification in wine must prior to fermentation, for clarification in the initial phase of fermentation and for final clarification and stabilization after the fermentation.

Before it is added to the must or wine, Claris-p must be hydrated first. We recommend to use distilled water pre-heated to 50°C. Detailed instructions for hydration can be found in the technical data sheet. Each formulation shows an excellent clarification capacity compared to the similar competition products which is why it is very important to perform the test for determining the optimal dosage in order to use all the benefits of our products and thus achieve optimal effects of clarification in cost-effective way.