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Arabic gum

STABILIZER AND ANTIOXYDANT

COLLOIDAL STABILIZATION

Name Specificity Use Note
ARABAN® Gum Arabic in solution, filterable, for colloidal stabilization of Wine Prevents colloidal precipitation of wine, such as the alterations caused by different kinds of casse: ferric, copper and ferric phosphate. Protects against precipitation of coloring substances To be used with Dosaraban
ARABAN® SPRAY DRY STERIL Steril Gum Arabic in powder, for colloidal stabilization of Wine Act as a stable, hydrophilic colloid. The colloidal state is stabilized effectively, improving the sensations of roundness and suppleness on the palate. Can be used after the microfiltration cartridge (electronic Dosaraban)
ARABAN® SUPER Long-chain Gum Arabic, in solution, for colloidal stabilization of wine Prevents colloidal precipitation of wine, such as the alterations caused by different kinds of casse: ferric, copper and ferric phosphate. Protects against precipitation of coloring substances. It increases the colloidal complexity of the wine and improves its sensory characteristics (roundness and suppleness on the palate). Recommended after microfiltration, using continuous dosage systems(electronic Dosaraban)
MASTERVIN® GUM Compound stabilizing granulated product with Gum Arabic and CMC (Carboxymethyl cellulose), for the tartaric and colloidal stabilization Used on white wines, rosés and sparkling wines as a protective colloid enhancing the sensation of roundness and mouth-feel on the palate.. The addition should take place preferably on the wines clear shortly before bottling.

TARTARIC STABILIZATION

Name Specificity Use Note
CRISTALLITE® Crystallizer for tartaric stability of Wine At a low temperature, it allows the rapid formation of bitartrate crystals with the minimal modification of the wine’s acidity Able to lower the potassium level at 40 % of the initial value
CRISTALLITE® SPECIAL Crystallizer for tartaric and calcium stability of Wine At a low temperature, it allows rapid crystal formation to accelerate the process of tartaric stabilization. At room temperature, it effectively removes calcium as well. Follow the instructions carefully
MASTERVIN® GUM Compound stabilizing granulated product with Gum Arabic and CMC (Carboxymethyl cellulose), for the tartaric and colloidal stabilization Used on white wines, rosés and sparkling wines as a protective colloid enhancing the sensation of roundness and mouth-feel on the palate.. The addition should take place preferably on the wines clear shortly before bottling.
 
Grape

ANTIOXIDANTS

Name Specificity Use Note
EASYTAB Complex slow-release Antioxidant, in tablets EASYTAB comes in flat, slow release white tablets for use on the must in the pressing machine.
ESSEODUE BARRIQUE Soluble tablets able to produce 10 OR 20 mg/l of SO2 following direct addition to a Barrique (Barrel of 225l). For a practical, fast and precise dosage of sulfur dioxide to the wine in the barrel
ESSEODUETAB Gradual-release Potassium Metabisulphite-based tablets. It can help to reach a higher tasty balance and tartaric stability. Excellent both during ageing and before bottling. Gradual release of the active ingredient
FLAVOUR SAVE Balanced formula with antioxydant action Complexed product based on the balanced ratio and synergetic action of potassium metabisulfite and L-ascorbic acid. It is able to keep the varietal aromas intact.
TAN® FRUIT ROUGE Reductant formulation made of grape tannins and green tea Studied to obtain a full protection of the musts against the effect of oxygen. It is used from the first phases of wine elaboration, during grape transportation as well as in crushing. Works on the must’s oxido-reductive potential
TAN® FRUIT BLANC Reductant formulation made of grape tannins and green tea Studied to obtain a full protection of the musts against the effect of oxygen. It makes the preservation of the wine's original aromatic characteristics possible and allows their transfer to the final product resulting in fresh, fruity, yet varietal wines Works on the must’s oxido-reductive potential
V ANTIOX® Antioxydant formula To prevent alterations of wine due to contact with air. It allows for better preservation due to the oxidation-reduction balance achieved, which ideally maintains the aromas, freshness, fruitiness, and typicality of the product. It is also recommended to treat wines that are low in acidity.