## Common ground
Both options are preparations used primarily to clarify wines and other fermented beverages.
## Options at a glance
**3507.90 – Enzyme-based**
- **Defining trait:** Contains enzymes that accelerate natural clarification processes by breaking down haze-causing proteins or pectins.
- **Typical examples:** Pectinase, protease, or tannase preparations used in winemaking.
- **Best fit when:** The product works through biochemical catalysis to improve clarity and stability.
**3824.99 – Non-enzymatic (colloidal) agents**
- **Defining trait:** Based on poly(vinyl pyrrolidone) or natural colloids like gelatin, isinglass, carrageenan, or egg albumin that bind to particles and settle out.
- **Typical examples:** Fining agents used in wine production such as bentonite (clay), gelatin, or isinglass.
- **Best fit when:** The product clarifies via physical adsorption or precipitation of suspended solids.
## Key differences
| Feature | 3507.90 (Enzyme-based) | 3824.99 (Colloidal agents) |
|-----------------------|-------------------------------|-------------------------------------|
| Working principle | Biochemical catalysis | Physical adsorption/precipitation |
| Key ingredients | Enzymes (e.g., pectinase) | PVP, gelatin, isinglass, egg albumin|
| Speed of action | Faster, during fermentation | Slower, post-fermentation |
## How to choose
- Does the preparation contain enzymes like pectinase or protease? → 3507.90
- Is it based on gelatin, isinglass, carrageenan, or similar natural colloids? → 3824.99
## Overlaps & pitfalls
A product might combine both enzyme and colloidal action (e.g., an enzyme added with gelatin), but the main function determines classification. If unclear, prioritize based on the **primary mechanism**: enzymatic activity vs. physical fining. Do not assume one takes precedence—use the dominant clarifying method