Argentina
Australia
Brazil
Chile
China
Europe
France
Germany
Hungary
Italy
Portugal
South Africa
Spain
United Kingdom
USA
Other countries
Specific treatments
Filter
OTHER
ANTIBOTRYTIS Max
OTHER
ANTIBOTRYTIS Varietal
OTHER
ZYMASIL® Pronto Rouge
OTHER
ZYMASIL® Pronto Blanc
OTHER
ANTIBRETT 2.0
OTHER
AROMAX B4
OTHER
AROMAX B4 Liquid
OTHER
AROMAX Super Sol
OTHER
CHITOCEL Red
OTHER
CHITOCEL Must
OTHER
CHITO-F
OTHER
DESULFIN C
OTHER
PROTAN Plus
OTHER
X-WASH
OTHER
PROTECT-F
ACIDIFIERS
MIX Acid TL
ACIDIFIERS
MIX Acid LM
ACIDIFIERS
MIX Acid TLM
ACIDIFIERS
MIX Acid TM
DEACIDIFIERS
DEACID
DEACIDIFIERS
DEACID Special
CATIONIC EXCHANGE
ALCA-
CATIONIC EXCHANGE
pH-STAB 2.0
CATIONIC EXCHANGE
ACID+ Demi
TARTARIC STABILIZATION
CREMOR Stop Extra 40
TARTARIC STABILIZATION
CRYSTALFLASH®
TARTARIC STABILIZATION
NEW-CEL
TARTARIC STABILIZATION
POWERCELL
TARTARIC STABILIZATION
NEW-CEL +17
ANTIOXIDANS
AROMAX
ANTIOXIDANS
AROMAX Super
ANTIOXIDANS
MICROCID-F
NEW-CEL LINE
NEW-CEL
NEW-CEL LINE
NEW-CEL +17
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 wines made from ripe grapes with problems of low acidity, our range offers liquid acidifiers such as Mix Acid TLM, a formula made from malic, lactic and tartaric acid which gives the wine a well-rounded flavour, preventing any unbalanced acids from occurring due to the prevalence of just one mixture compared with the others. Furthermore, it extends the longevity of wines, enhancing their endogenous antioxidant effect by lowering the pH. If the organic acid content in the wine is high, the AEB range offers Deacid Special, a complex deacidifier for musts and wines that contains authorised substances for the chemical deacidification of wines, helping correct the acidity.
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; CrystalFlash, a cream of tartar that accelerates the crystallisation of potassium bitartrate during refrigeration; and Powercell, a solution made from high-purity hydrolysed gum arabic and carboxymethylcellulose which achieves tartaric stabilisation by improving the taste profile of wines.
In terms of using cation exchange resins, the AEB range includes regenerating sanitising acids such as Acid+ and Acid+ Demi, which help regenerate cation resins and restore them so they can exchange H+ ions with the wine. 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.
