Process treatments in wine-making aim at preserving wine from alterations in the delicate physical-chemical balance.
Technicians should foresee treatments suitable to obtain a finished product able to bear appropriately and for a more or less long period of time all positive aspects and to avoid the start of degenerative processes.
In this sense, the stabilizer line proposed by the AEB Group presents a wide range of agents able to grant protection to the produced wine.
Anti-oxydasic stabilizers, color and cream of tartar stabilizers, biologic stabilizers, all preparations offered in function of the final result are the result of trials enabling to select the most suitable components to the different production needs.
Complex and balanced formulations can remove oxygen in excess, as in the case of Aromax, or equilibrate redox potential, role brilliantly carried out by Riduxhigh.
Color stability is helped by Polygel W in white wines, and to help or replace refrigeration Crystalflash and Cremor Stop Extra 40 are the most suitable solution.
Among biologic stabilizers, Microcid and Steryl substantially decrease the risk of microbic contaminations.
AEB associates to the long tradition in the oenological field the unquestionable advantage connected with production technologies ensuring the constant high quality and efficiency of the most suitable stabilizing active principles.