Enocristal Ca is a micronized calcium tartrate selected for wine calcium stabilization. It triggers the formation of calcium tartrate crystals and promotes calcium stabilization process.
Pure metatartaric acid produced by Enartis from food grade L-tartaric acid. When added to wine, AMT Plus Quality prevents the growth of potassium bitartrate and calcium tartrate crystals, making the wine stable against tartrate precipitation. Its high esterification rate (from 38 to 41) allows a long-lasting protecting effect. This means that cold stabilization processes can be reduced when refrigeration capacity is not available or not cost effective.
Carboxymethyl cellulose (CMC) in a water solution specifically formulated for enological use. To be used in a finished wine to prevent the precipitation of potassium bitartrate crystals after bottling. EnartisStab Cellogum L has long-lasting results and can completely eliminate the need for cold stabilization, significantly reducing energy costs and processing times. The liquid form makes for an easy and immediate application of CMC.
Aqueous solution containing 20% low viscosity sodium carboxymethyl cellulose (CMC). To be used in a finished wine to inhibit the formation and growth of potassium bitartrate crystals which could precipitate after bottling. EnartisStab Cellogum LV20 has a long-lasting effect and can completely eliminate the use of physical stabilization treatments such as cold stabilization and electrodialysis. This significantly reduces energy costs and processing times. Because of its low viscosity, EnartisStab Cellogum LV20 has a low impact on wine filterability and this makes it the ideal solution to be used when CMC is added before microfiltration.
EnartisStab Cellogum Mix is a tartrate stabilizer specific for white wines. It is made of a water solution of low viscosity carboxymethyl cellulose and a selected high hydrolysis Gum Arabic that is easy to filter. The components of the two products act in synergy by blocking the processes of nucleation and growth of the tartrate crystals, thus preventing precipitation in the bottle. The liquid form allows for simple and fast use.
EnartisStab CLK+ has a new formulation where mannoproteins’ efficiency is reinforced by KPA tartrate stabilization. Therefore, the new EnartisStab CLK+ formula is more performant in preventing potassium bitartrate precipitation in bottle and can be used as an alternative to physical stabilization treatments. At the same time, it maintains the usual effect of improving wine mouthfeel and softness.
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 polyasparate (KPA), CMC, mannoproteins, Gum Arabic Verek and sulfur dioxide. Zenith Mega provides full color and tartaric stabilization whilst also improving wine sensory. The synergistic effect of KPA, CMC and mannoproteins makes it suitable for the stabilization of very unstable red wines. At the same time, by effect of mannoproteins and Gum Arabic, it increases wine mouthfeel, softness and aromatic freshness.
Solution of A-5D K/SD potassium polyasparate (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.