The Flavy VEGECOLL® process is a way of treating red and rosé wines after fermentation, particularly wines containing suspended solids with the aim of stabilising the colouring matter and clarifying the wine in one single operation. This process is beneficial in that it reduces the artery-clogging potential of wines.
The process is original because it combines cross flow filtration with the inline addition of a specific vegetable based protein fining agent, a product marketed under the name VEGECOLL®.

This process was developed by Laffort, a company specialising in the supply of oenological products, and Bucher Vaslin, a company specialising in the supply of cross flow filters.
The process comprises a Flavy FX ICS cross flow filtration unit and a device for the inline addition of the fining agent VEGECOLL®.
The device for adding VEGECOLL® is placed on the cross flow filter supply circuit.

The colouring matter is stabilised in the filtration loop. The filtration process is configured to allow for sufficient contact time between the fining agent and the polyphenols to ensure that flocular precipitate is created.
During filtration, the flocular precipitate is concentrated within the filtration loop. The concentration is continuously controlled by the filter. The operator sets the targeted dosage on the filter control panel.
The filter injects the fining agent according to the filtration flow rate and the defined dosage.
After filtration, the resulting filtration permeate is clarified and stabilised.