Enter the era of smart fining

Thanks to the Phenox (total polyphenol content) and Easyox (easily oxidisable polyphenols) measurements, it is possible to classify the musts at the end of pressing. Following the 3 vintages of collaboration and the classification of the impact of our fining agents on these indices, decision-making rules have been defined which allow us to propose the most suitable fining agent according to the objectives of the fining: clarification, impact on the colour and/or organoleptic impact.