Deacidification of wines and juices
Acidifying agent for wines and musts.
A pure polyvinylpolypyrrolidone, Stabyl is highly effective in removing oxidized and oxidizable polyphenols. It is recommended to prevent and treat oxidation in all types of wine. Stabyl can also be successfully used to reduce bitterness.
Diatomaceous earth for coarse filtration of lees, juice, cloudy wines. Enolite K5 has a well-defined and homogeneous granulometry, obtained by monitoring with air, and a very high purity, which guarantees a very low content of extractible elements.
Diatomaceous earth for clarifying filtration of wines with fine particles and limpid juices. Enolite K3 has a well-defined and homogeneous granulometry, obtained by monitoring with air, and a very high purity, which guarantees a very low content of extractible elements.
Product containing allyl isothiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks.
Product containing allyl isothiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks and barrels.
Product containing allyl isothiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks and barrels.
Maxigum® is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum® is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.
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.