Mix of pea proteins (Pisium sativum), Polyvinylpolypyrolidone (E1202), calcium bentonite and chitin-glucan

GreenFine® X-PRESS is used for cold clarification or flottation. It stabilises and improves the organoleptic properties of white, rosé or thermo-treated red musts.

Pea protein and PVPP are both very effective at removing specific phenolic compounds. Their combination in GreenFine® X-PRESS gives a complete activity for the removal of oxidised (DO420) and oxidisable (DO320) phenolic compounds. It decreases bitterness and off-flavors (moldy/green notes). Removing undesirable elements in the must optimizes the potential for aroma production and the conservation of aromas in the wine.

GreenFine® X-PRESS gives fast sedimentation and good compaction of must solids and lees.

Size: 1 kg