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.

Oenovegan Micro

Oenovegan Micro

Microbiological

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

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Goma Kordofan

Kordofan gum

Coloring

Arabic gum preparation from Acacia Verek and SO2

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Kordofan BIO

Organic Kordofan

Coloring

Organic arabic gum for the stabilization of the coloring

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Polyex-PVPP

Polyex-PVPP

Coloring

Oxidation prevention and correction

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Ácido Metatártrico

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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Kyocell Líquido

Kyocell Liquid

Tartaric

Cellulose gum against tartaric precipitation

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Kyocell Polvo

Kyocell powder

Tartaric

Cellulose gum against tartaric precipitation

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kylma pure

Kylma® Pure

Tartaric

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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