Vegan Fining - Pea v. Potato, other?

I’m comparing different vegan fining options for some drier/ more tannic lots and wanted to ask about other people’s experience. I have been using vegecoll here and there but am thinking of trying the patatin-based (potato) options like Oenofine-RedY from Laffort or Plantis PQ from Enartis.

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After some research and trials, we saw better results in just about every way with the yeast-based protein fining agent Phylia EPL from OenoFrance. Improved aromatics, entry, mid-palate, and tannin softening. And at a quicker rate. Still vegan too. Highly recommended.

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Does it have approval for export?

Hi Leslie, I imagine so, but this link should answer any questions about the product