Stabilization

Consumers have very high expectations of our wines, not just that the wine is excellent but we also need to consider the wine’s life cycle. Managing the reducing power, protecting the fruit, minimizing the effects of oxidation, but above all giving the wine stability and avoiding alterations after bottling are aspects to be considered in this last process before placing wines on the market. Any wine sediment means an unplanned change in the composition of the wine. This change undoubtedly modifies the organoleptic characteristics of the wine, and probably negatively.

MICRO

Oenovegan® Micro

Microbiological

Product of plant origin specially formulated to control the development of Brettanomyces.

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KORDOFAN

Kordofan gum

Coloring

Arabic gum preparation from Acacia Verek and SO2

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GOMA VEREK BIO

Gomme Verek Bio

Coloring

Organic arabic gum for the stabilization of the coloring

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pvpp

PVPP

Coloring

Oxidation prevention and correction

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goma fraicheur

Goma Fraicheur

Coloring
ADITIVO

Preparation based on gum arabic for colloidal stabilisation with a freshness boost

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METATARTRICO

Metatartaric acid

Tartaric

Metatartaric acid inhibiting tartaric precipitations

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Bitartrato Pot. Micronized

Bitartrato Pot. Micronized

Tartaric

100% potassium bitartrate (KHT) micro crystals to precipitate tartaric salts

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LIQUIDO

Kyocell Liquid

Tartaric

Cellulose gum against tartaric precipitation

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KYLMA PURE

KYLMÄ® Pure

Tartaric
ADITIVO

New generation of protective colloids, very concentrated, to prevent the precipitation of potassium bitartrate and achieve tartaric stabilization of wine.    

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oenovegan epl

Oenovegan EPL

Phenolic stabilization

Special formulation for the clarification of musts and wines.

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