ClearUp™ BIO
Properties
- Removes fermentation-inhibiting, medium-chain fatty acids in must or young wine.
- Binds a range of fermentation-inhibiting spray residues and mycotoxins.
- Can significantly reduce the content of volatile phenols (e.g. from Brettanomyces).
- Improves the sensory properties of wines from stressed fermentations.
- Reduces or eliminates Thiol-Böckser from the young wine.
- Can help to correct color defects in white wine, blanc de noirs and rosé wine.
- Ideal for increasing the inner surface area of heavily pre-clarified musts, e.g. flotation.
- Sensory absolutely neutral.
- Free from microplastics
The ClearUp BIO yeast cell wall preparation is a real all-rounder. It has a whole range of properties that you can use in a variety of ways in winemaking; naturally in certified organic quality. ClearUp BIO complies with Regulations (EC) No. 834/2007 and (EC) 889/2008.
Product information Other yeast derivatives for natural fining and wine harmonization
Frequently asked questions about ClearUp™ BIO
ClearUp BIO is a highly purified yeast cell wall preparation for cleaning musts and young wines. It removes fermentation-inhibiting substances and improves fermentation dynamics and wine quality.
The preparation binds medium-chain fatty acids, pesticide residues and mycotoxins. It can also significantly reduce volatile phenols – such as those caused by Brettanomyces – as well as thiol bromides.
It improves sensory purity and eliminates off-flavors in wines with impaired fermentation or oxidative stress – while maintaining a neutral taste.
Yes, it helps to reduce color defects in white wine, blanc de noirs or rosé and ensures clearer, more stable color structures.
Yes, the product is fully certified organic in accordance with EU Regulations (EC) No. 834/2007 and 889/2008.
The dosage depends on the must turbidity and the desired effect. Typically 20-40 g/hL for young wine treatment or 10-20 g/hL for must purification.
Standard sizes are 1 kg and 5 kg; 100 kg containers are available on request.
