STABILIZATION

Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.

Based on concentrated caseinate (casein > 65%), silica and active bentonites, for colour stabilisation of wines.

Powder of particular seeds for cold stabilisation of wines, against the excess of calcium and potassium.

Used as an acidity regulator, clarifier or stabilizer to prevent crystals and cloudiness in wines.

Stabilizing agent to remove pesticide residues from musts and wines. miniTubes™ technology.

Tablets against chalk, flower formation on the surface and acidity of wine.

Tablets against chalk, flower formation on the surface and acidity of wine.

Tablets against chalk, flower formation on the surface and acidity of wine.

Very high concentration liquid Arabic gum, cold filtered and stabilized, to increase wine roundness, volume and stability.

To protect white and rosé wines from oxidation.

Complexity, elegance and structure for white, rosé and red wines.

Carboxymethyl cellulose in aqueous solution, for wine tartrate stabilization.

Pure MTA with high esterification index.

Speciální kyselina metavinná proti riziku zamlžení.

To ensure timely aromaticity and freshness of the finished wine.

Antioxidant, very effective against oxidation of wines. The product is both preventive and corrective.

Tannin for the best stability of the colour extracted by proper enzymes during the red grape fermentation.

Mix of tannins. It can be used since the beginning of vinification in order to preserve anthocyane molecules and enhance both mouth feel of final wine.

Very pure oak tannin for the best action on the bouquet of red and white wines, especially the aged ones.

Tannin from quebracho, specific for red wines, with improving of organoleptic complexity and colour stability.

Natural wine extract.

Based on grape tannins, for both red and white wines. It makes the aroma more intense and clean, giving elegance and complexity.

Stabilising agent of red wines colour, based on grape seed tannins.

Based on grape tannin, it enhances white wines structure and mouthfeel.