ADJUVANTS FOR SPARKLING WINES
PHOSPHATE COMPOSE: Diammonic Phosphate / Thiamine
Allows to cure different nutritive deficiencies, thus, to avoid slacks and difficult fermentation.
Diammonic phosphate provides the musts or wines with ammoniacal litrogen (the most absorbable form of nitrogen by yeasts during multiplication stage);
Thiamine (B1 vitamin) is necessary to the yeasts growth and multiplication.
It contributes to maintain a viable yeast population more important and more vigorous all along fermentation.
Phosphate compose can be used:
On musts, during alcoholic fermentation
On wines, to elaborate sprkling wine in "champenoise" and traditional methods.
ADJUVANT 92 LIQUID or POWDER: Bentonite - Alginate
Filmed deposit - Easy and rapid riddling
Latest generation of riddling adjuvants, AD 92 contains alginic and mineral colloids.
Alginic colloids composition is close to some constituents of the yeasts' cell walls, allowing them to trap the yeasts. Mineral colloids make the deposit's mass heavier and pack it.
Once it is injected in the wine, AD 92 flocculates and collects all the particles of the cloudiness. Yeasts are energetically trapped in the flakes.
Classical hand turning is of no use, and may even be harmful. During riddling, Adjuvant 92 slides quickly and consistently towards the neck, without leaving
traces on the glass.
It is perfectly effective on stands, but its formula was developped for ultra-rapid riddling obtained by the Gyropalette method.
Dose: 8 cl / hL (Liquid) - 3 to 4 g / hL (Powder).
COMPLEX AN Liquid: Mineral Colloid - Nutrients
Improves the riddling and makes a more compact deposit
Complex AN Liquid is a complement to classical shaking adjuvants, and doesn't replace them; it acts
by diluting the yeast deposit and isolating it from the glass. It provides a substratum on which the yeast can attach and thus adhere to the
glass of the bottle.
Complex AN Liquid contains hydrophobic inorganic and organic colloids, as well as nutrients.
It is recommended to add Complex AN Liquid to yeasts at the same time as the adjuvant. Dose: 2 to 3 cl / hL.
AMPLITAN TIRAGE: Blend of tannins, inactivated yeast and yeast hulls
Helps Bottle fining; favors structure and roudness; Improves foamability
Amplitan tirage contributes to volume and mouthfeel to young sparkling wines.
Yeast hydrolysis plays a ajor part in the organoleptic quality of wines. As it brings polysaccharides, Amplitant tirage favors foam and wine stability.
Tannins, which are traditionally added at bottling, help bottle fining and favor wine brilliance.
Dose: 6 g/hL at bottling.
CLAR T TIRAGE: Blend of tannins
Helps bottle fining during "prise de mousse" ; reinforces wine structure
Clar T tirage is a blend of 80% Gall Nut and 20% Chestnut Tannin. It induces a light fining in the bottle at the beginning of the "prise de mousse", but
doesn't really change the texture of the deposit. Added at bottling time, it protects the structure and the balance of wine, guarantting a fine ageing.
Pure Chestnut tannin solution gives a very fine, persistent white foam.
Dose: 6 cl/hL.
Recommendations for a dry wine, in majority of cases
Add by hectolitre of wine to be bottled:
- 2.2 kg of sugar to obtain a final pressure of 5.5 atmospheres
- 3 litres of ferment (at 40 to 50 millions cells/mL max)
- 6 cl of ADJUVANT 92
- 6 cl of CLAR T TIRAGE
- 5 g of PHOSPHATE COMPOSE
Aerate significantly, maintain a constant agitation of the wine during the bottling.
Check the fermentation regularly.