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ZH-HANS 
White, Rosé, Red
White, rosé
Redoxine
Protects wine against all oxidative phenomenon in addition to preventing ferric casse.
Mercaptol Boland
Prevents and removes the reducing flavor.
White, Rosé, Red
Mercaptol
To eliminate reduction due to the presence of hydrogen sulphide or volatile thiols.
White
Délicarbone grains
Carbons used to detach musts and white wines.
Colle 2
Tirage agent well adapted for automated stirring.
White, Rosé, Red
Citrate de cuivre 2%
Prevention and treatment of reductive aromas
Rosé
Charbon Ultra D
Destaining of musts and white wines
Rosé
Charbon Super D
Destaining of musts and white wines
White, Rosé, Red
Charbon gota
Carbon very efficient in eliminating mycotoxins.
Rosé
CHARBON ENO ANTICROMOS
Destaining of white musts and wines
White, rosé
Acide citrique
Prevents iron casse in white and rosé wines.
White, Rosé, Red
Acide ascorbique
Limits the effects of enzymatic oxidation.
