Clarification

Just after elaboration, vinegars contain a considerable amount of proteins and dead bacteria. The ACETI range proposes ACETIGEL in combination with ACETISOL to clarify your vinegar and thus, facilitate filtration. In addition, ACETIGREEN, an allergen-free plant based fining agent, can fine your vinegars without the use of gelatin.

Acetibent

Specially activated montmorillonite
Fining of vinegar with high amount of proteins.
Treatment before filtration.

Acetigreen

Plant proteins.
Red wine, white wine and cider vinegar clarification.
Pea protein based fining agent.

Acetisol

Colloidal silica sol.
Clarification of difficult wine vinegars.

Acetigel

Liquid gelatin for white or red wine vinegars in combination with ACETISOL with white wine vinegars.

Aceticase

Soluble casein.
Removes oxidized and oxidizable polyphenolic compounds.