Stabilization - Tartrate and calcium stabilization

Stabilization - Tartrate and calcium stabilization

Stabilization

Bacteria for malolactic fermentation
Enzymes
Filtration additives
Microbiological stabilization
Optimization of alcoholic fermentation
Tannins
Treatments containing selected yeast derivatives
Treatments to correct specific defects
Vinification and fining
Wooden barrel substitutes
Yeasts for alcoholic fermentation

CREME DE TARTRE

Creme de Tartre, triggers the formation of potassium bitartrate crystals and accelerates the sedimentation of endogenous crystals (“vin pierre”).

TARTRATE DE CALCIUM

Tartrate de calcium is vital in achieving maximum tartaric stabilisation in wines. This salt is able to stabilise in one step both tartaric salts : potassium bitartrate and calcium tartrate.

DUOSTAB

Duostab is unique. It has been designed especially for difficult cases of tartrate
stabilisation involving both forms of the tartrate salts: potassium bitartrate (KHT) and calcium tartrate (CaT).

CRISTAL CREMOR/S

Cristal Cremor/S, tartaric stabilizer.

METACREMOR 40+

Metacremor 40+, metatartaric acid with an esterification index > 40, has the remarkable characteristics of a protective colloid inhibiting the precipitation of potassium bitartrate crystals and calcium tartrate.

METACREMOR INSTANT

Metacremor Instat, metatartaric acid with an esterification index 36-38.

TOTAL STAB

A gum arabic and carboxymethylcellulose sodium salt preparation stabilized with sulfur dioxide