Itiokol

Itiokol is a product used for the clarification of white and rosé wines and is obtained by the partial hydrolysis of fish connective tissues. This protein glue is known for the following properties and advantages in the winemaking process:

• Slow flocculation: Itiokol has the ability to form floccules slowly but effectively. This means that suspended particles in the wine, including very small ones, are trapped and dragged downward, facilitating their removal.
• Synergistic action with silica sol: often, Itiokol is used together with silica sol as an adjuvant. This can accelerate the fall of the deposit and reduce the clogging effect that some fish jellies can cause.
• Difficult clarifications: Itiokol is particularly useful for difficult clarifications where other methodologies may not be as effective. It removes any bitter notes present in the wine and improves its filterability.
• Sensory enhancement: an important benefit of Itiokol is its positive impact on the sensory characteristics of wine. It helps create more elegant wines, both in terms of aroma and taste, without compromising the original qualities of the wine. It respects and allows the full expression of the wine’s characteristics.