STABILITY

Carboxymethyl cellulose gum solution (CMC/ E466).

Enzyme with endo-glucosidase activity extracted from egg whites. Degrades gram(+) bacterial cell including Oenococcus, Lactobacillus and Pediococcus.

Specific yeast cell wall mannoprotein for the colloidal stabilization of wine. Improves mouthfeel.

Specific yeast cell wall mannoprotein for tartaric and colloidal stabilization of sparkling wines. Improves mousse retention in sparkling wines.

Specific yeast cell wall mannoprotein for the stabilization of potassium bitartrate salts in wine.

Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for colloid stabilisation of wines and to add finesse.

High quality natural sodium bentonite with a high adsorption capacity for protein stabilization in wines and must over a large pH range.

Natural calcium sodium bentonite for protein stabilization of juice or to wine during crossflow filtration.

Blend of chitosan (100% based on fungal origin) and inactivated yeast for reducing microbial load of unfavorable micro-organisms.

Chitosan and pectinase / glucanase enzymatic preparation for the control of Brettanomyces spoilage in red wines.

New generation or arabic gum presented in instant form that dissolves rapidly and entirely. Can be used directly with no subsequent filtration.

Potassium bitartrate.

Potassium sorbate.

Purified and filtered solution of selected gum arabic, 100% Acacia verek for color stabilization of red and rose wines.

Purified and filtered solution of selected arabic gum, with a very low clogging index for colloidal stabilization and improved mouthfeel.