Argentina
Australia
Brazil
Chile
China
Europe
France
Germany
Hungary
Italy
Portugal
South Africa
Spain
United Kingdom
USA
Other countries
Specific treatments
Filter
OTHER
PROTECT-F
OTHER
ZYMASIL® Pronto Rouge
OTHER
ZYMASIL® Pronto Blanc
OTHER
AROMAX B4
OTHER
AROMAX B4 Liquid
OTHER
DESULFIN C
OTHER
PROTAN Plus
CATIONIC EXCHANGE
pH-STAB 2.0
TARTARIC STABILIZATION
NEW-CEL
AEB RANGE FOR TARTARIC STABILISATION OF WINE AND SPECIAL TREATMENTS
While making wine and, in particular, after alcoholic and malolactic fermentation, wines may require special treatments to make improvements or to resolve some of their flaws. In these cases, the wine-maker may use special products to increase or decrease the acidity of the must. In the case of precipitation of tartrate salts, alongside traditional cold stabilisation, there are mixtures created to improve the wine’s tartaric stabilisation. An electrochemical method is currently available to carry out the tartaric stabilisation of wines, which involves an innovative technology that uses the effect of ion exchange resins. The resins will then be regenerated to keep treatments efficient.
For tartaric stabilisation, we have various stabilising products such as: New-Cel, a soluble organic polymer designed to guarantee tartaric stabilisation in wines over time.
The line is completed with Aromax B4, an antioxidant processing aid for musts that was created for use in grape harvester hoppers and in any situations that leave the must in contact with air for long periods of time. Thanks to its composition with cellulose, perlite, L-ascorbic acid, and potassium metabisulphite, this mixture can limit the loss of aromatic compounds and colour from the must.
