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Stabilization

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    Practical tool to protect wine with headspace from Pichia membranaefacens and aerobic spoilage. These anti-flor tablets consist of an inert pureparaffin support in which a natural form of mustard oil has been dissolved. Mustard oil is a volatile substance with high antiseptic properties especially with regard to aerobic microorganisms.

    Use one tablet per container from 20L to 200L capacity.

    • CA$9.00
    • CA$165.50

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    Practical tool to protect wine with headspace from Pichia membranaefacens and aerobic spoilage. These anti-flor tablets consist of an inert pureparaffin support in which a natural form of mustard oil has been dissolved. Mustard oil is a volatile substance with high antiseptic properties especially with regard to aerobic microorganisms.

    Use one tablet per container from 200L to 5000L capacity.

    • CA$10.60
    • CA$170.00

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    • CA$10.60
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    Practical tool to protect wine with headspace from Pichia membranaefacens and aerobic spoilage. These anti-flor tablets consist of an inert pureparaffin support in which a natural form of mustard oil has been dissolved. Mustard oil is a volatile substance with high antiseptic properties especially with regard to aerobic microorganisms.

    Use one tablet per container with 5000L capacity or greater.

    • CA$10.00
    • CA$175.00

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    • CA$10.00
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    Spoilage bacteria control

    BACTILESS™ is an allergen-free, innovative microbial control agent used to protect juice, must, and wine from acetic and lactic acid spoilage bacteria.

    • Uses include: 
      • NEW USE – Use in the juice or must phase to control spoilage bacteria without negatively impacting alcoholic or malolactic fermentation (MLF)
      • Use post alcoholic fermentation to control spoilage bacteria populations if MLF is not desired
      • Use post malolactic fermentation to reduce bacteria populations, including malolactic bacteria
    • When used in juice/must rack before initiating malolactic fermentation when added to wine rack after 10 days contact time
    • Offers an interesting alternative to lysozyme treatment and/or significant SO2 additions, but does not replace the use of SO2 as it does not have antioxidant or antifungal properties
    • BACTILESS is sensory neutral and cannot decrease any sensory contribution already produced by spoilage bacteria
    • BACTILESS is a 100% natural, non-allergenic source of chitin-glucan and chitosan from a non-GMO strain of Aspergillus niger 
    • When BACTILESS is used early in the winemaking process LALVIN VP41™ is the suggested malolactic bacteria strain

    Note: Chitin-glucan for the use of microbial control is listed by the TTB in 27 CFR 24.250 but not on 27 CFR 24.246. For more information, please visit TTB.gov


    Recommended Dosage: 

    • 200–500 ppm (20–50 g/hL) (0.67–4.16 lb/ 1000 gal) (45–113 g/60 gallon barrel) 

    Usage:

    • Juice/Must: Suspend BACTILESS in 20 times its weight of cool water and mix thoroughly prior to adding to juice/must (BACTILESS is insoluble, so it will not go into solution). If adding to must, add to the liquid, not the solids, and mix thoroughly with a pumpover. Proceed with fermentation and rack as normal. Rack again prior to initiating MLF with a double dose of LALVIN VP41™.

    • Wine:  Suspend BACTILESS in 20 times its weight of cool water and mix thoroughly prior to adding to wine (BACTILESS is insoluble, so it will not go into solution). Leave BACTILESS in contact with the wine for 10 days, then conduct a clean racking.

    To assess BACTILESS effectiveness wait 30 days post-addition before conducting any microbial analysis (traditional plating, microscopic observations or RT-PCR).

    Storage: Dated expiration. Store in a dry environment below 25°C (77°F).

    • CA$165.00

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    Gum arabic for colloidal stabilization Inogum 300 is a clear, 25% solution of purified liquid gum arabic derived from Acacia verek. Gum arabic products help reduce the risk of colloidal deposits collecting in the bottle in wines bottled without filtration.

    • CA$25.00

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    • CA$25.00
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    Available by special order only.

    Great softening power bringing out aromas, increasing the length, delicacy and intensity of white wines

    - Citrogum can also be used to precipitate Potassium Bitartrate crystals, in order to acheive tartrate stability

    • CA$0.00
    • CA$29.50

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    Stabivin is a filtered, purified Gum Arabic solution, specifically designed to inhibit turbidity and natural colloidal sediments in wine, without stripping flavors or body.  

    • CA$0.00
    • CA$27.00

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    • CA$27.00
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    Also known as "cream of tartar".

    • CA$11.00
    • CA$395.00

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    • CA$11.00
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    CELSTAB® is intended for wine stabilisation in relation to tartrate salt precipitations. Its action results in an inhibition of microcrystal nucleation and growth phases (via disorganisation of the surface of the salts that are required for crystal formation).

    • CA$44.00
    • CA$153.00

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    • CA$44.00
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    Mannostab - 500g

    MANNOSTAB LIQUIDE 200 is the last treatment before bottling (after blending, fining and pre-filtration, etc.

    MANNOSTAB LIQUIDE 200 contains the only mannoprotein naturally present in wine with the ability to stabilise potassium bitartrate salts: MP40.

    It is enzymatically extracted from yeast cell walls by a patented process (Paten n° 2726284) that preserves and ensures the tartaric stabilisation capacity of MP40

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