The use of stabilizing colloids makes it possible to drastically lower energy consumption and the environmental impact of the process, while making it easier to manage. ZENITH represents the pinnacle of stabilization.Download
The biggest challenges of climate change for the wine industry are connected to increased temperatures and long periods of water stress. These conditions favor accelerated ripening of fruit which leads to higher sugar content, delayed phenolic ripeness, increased pH, and decreased acidity.Download
In recent years, the wine industry’s research in the field of clarification aids is increasingly aimed at investigating alternatives to the classic use of proteins of animal origin.Download
Maxigum® Plus is a stabilizing agent made of Verek Gum Arabic and mannoproteins. It was created to ensure effective color stabilization in a simple and safe manner.Download
Before using colloids for tartrate stabilization, protein and color stability must be assured with an appropriate fining strategy.Download
EnartisZym EZFilter is a new and original liquid enzyme preparation based on betaglucanase activity.