Argentina
Australia
Brazil
Chile
China
Europe
France
Germany
Hungary
Italy
Portugal
South Africa
Spain
United Kingdom
USA
Other countries
Specific treatments
Filter
OTHER
AROMAX B4 Liquid
OTHER
ZYMASIL® Pronto Rouge
OTHER
ZYMASIL® Pronto Blanc
OTHER
DESULFIN C
ACIDIFIERS
MIX Acid LM
ACIDIFIERS
MIX Acid TL
ACIDIFIERS
MIX ACID TLM
ACIDIFIERS
MIX Acid TM
DEACIDIFIERS
DEACID
Sales tax exclusive
DEACIDIFIERS
DEACID
Sales tax exclusive
CATIONIC EXCHANGE
pH-STAB 2.0
TARTARIC STABILIZATION
NEW-CEL
Sales tax exclusive
TARTARIC STABILIZATION
NEW-CEL
Sales tax exclusive
TARTARIC STABILIZATION
CRYSTALFLASH®
Sales tax exclusive
TARTARIC STABILIZATION
CREMOR Stop Extra 40
Sales tax exclusive
TARTARIC STABILIZATION
NEW-CEL +17
Sales tax exclusive
MALOLACTIC BACTERIA
FERMOPLUS® Malolactique
Sales tax exclusive
MALOLACTIC BACTERIA
FERMOPLUS® Malolactique
Sales tax exclusive
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.
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 and CrystalFlash, a cream of tartar that accelerates the crystallisation of potassium bitartrate during refrigeration.
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.
