Solution of filterable sodium carboxymethyl cellulose (CMC), A-5D K/SD potassium polyasparate (KPA), gum Arabic and sulfur dioxide. Thanks to the synergy between KPA and CMC, ZENITH WHITE NF can be used for the tartaric stabilization of the most unstable white wines. The low molecular weight Gum Arabic improves wine mouthfeel, softness and aromatic freshness.
HIDEKI is a new tannin made of molecular fractions obtained through the selection and purification of gallic, ellagic and condensed tannins that are the most effective in terms of antioxidant and antimicrobial activity. It is meant to be used during wine preparation for bottling as a natural and allergen free replacement of SO2, to protect wine from oxidation and to prevent alterations caused by unwanted microorganisms. The combination of different tannins in terms of composition and structure, that are microbiostatic in nature against various pathogens, makes HIDEKI a suitable tool over a wide range of pH values.
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Maxigum® F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum® F undergoes a special filtration treatment that makes it filterable. Therefore, it can be added before microfiltration. Maxigum® F is highly effective in preventing color compound precipitation, softening astringency and increasing mouthfeel structure. The free sulfur dioxide in Maxigum® F provides a long shelf-life and permits its use after microfiltration without any microbial contamination concerns.
Citrogum® Dry is the granulated form of Citrogum®. The special granulation process allows this impurity-free Gum Arabic to dissolve quickly both in water and wine without forming lumps. When dissolved, the properties of Citrogum® Dry (low calcium content, solution clarity, sensory and stabilizing characteristics, filterability) are similar to those of liquid Citrogum®. The applications are therefore the same.
Citrogum® is a clear, almost colorless Gum Arabic preparation with a low calcium content. Citrogum® is recommended for the treatment of wines ready for bottling. It integrates the colloidal content of wine, improving its balance, organoleptic features and stability, mainly tartaric. It enhances aroma, reduces bitterness and astringency, and increases softness and body. Citrogum®’s low membrane blocking capacity (it’s the most filterable gum in the market!), purity and microbial stability ensure that it can be added with confidence at any stage during preparation for bottling. The sulfur dioxide in the preparation gives the product a long shelf life and enables direct addition to wine even after microfiltration without any risk of microbial contamination.
A liquid solution of Gum Arabic for the stabilization of wine aromas. During the production of Aromagum, the hydrolysis process is controlled in such a manner as to obtain a gum which is very active in intensifying the perception of fruit aromas and maintaining fresh characteristics for one year or more after bottling. When used at the recommended dosages, it only has a modest blocking effect on filtration membranes and can be added to wine before microfiltration.
Solution of A-5D K/SD potassium polyaspartate (KPA) and sulfur dioxide. ZENITH UNO is an effective, rapid and easy-to-use tool for potassium bitartrate stabilization in wine. It is able to assure a long-lasting stability also in wine with a high level of tartaric instability. For this reason, Zenith® Uno can easily replace cold stabilization and other physical treatments. Moreover, it does not impact wine sensory quality and filterability. The liquid form allows for simple and fast use.
Solution of A-5D K/SD potassium polyaspartate (KPA), Gum Arabic Verek and sulfur dioxide. ZENITH COLOR is an effective, rapid and easy-to-use tool for potassium bitartrate and color stabilization of red and rosé wines. It assures no changes in quality or characteristics of wine with full color and tartaric stabilization in a single addition. ZENITH COLOR does not significantly modify wine filterability and can be added before microfiltration.
Solution of A-5D K/SD potassium polyaspartate (KPA), mannoproteins and sulfur dioxide, ZENITH PERLAGE was specifically designed to prevent potassium bitartrate precipitation in sparkling wines and improve perlage stability. It does not modify wine sensory and filterability, even at low temperature.
Preparation containing potassium sorbate, potassium metabisulfite and L-ascorbic acid. It can be used at the pre-bottling stage or during bulk wine storage to prevent oxidation and to control the growth of yeast that may cause the fermentation of wine containing residual sugar.