Maturation Products

• Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
• Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
• Designed for treatment of grapes, juice or must
• Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them
• Reduces sulfide defects, volatile phenols, VA and off-flavor production
• Improves clarification and filterability

Tip: Use Stab Micro M as a preventive treatment on grapes or juice to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
Dosage: 10-40 g/hL (0.8-3.4 lb/1,000 gal)

Now approved for use throughout North America!

• Solution of potassium polyaspartate (KPA), mannoproteins and sulfur dioxide.
• Specifically designed to prevent potassium bitartrate precipitation in sparkling wine and improve perlage
• Does not modify wine sensory and filterability, even at low temperatures.
• Environment sustainable, practical, easy to use and respectful of wine quality.

Dosage: 100 mL/hL (maximum dosage permitted in EU)

Recommendations: Tartrate stability; perlage stability; sparkling wine.

Dosage: 100 mL/hL (3.8 L/1,000 gal)

Now approved for use in USA!

Strongly effective for potassium bitartrate and color stabilization in red and rosé wines. Rapid and easy-to-use, ZENITH^® COLOR is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.  

ZENITH^® COLOR’s components were chosen in order to develop a stabilizing agent that is:

• Strongly effective for tartrate stabilization: potassium polyaspartate interferes with the formation and growth of potassium bitartrate crystals, thus preventing their precipitation in bottle. ZENITH^® COLOR can stabilize highly unstable wines.
• Long-lasting stabilizing effect: ZENITH^® COLOR can stabilize wines for a few years.
• Effective for color stability: gum Arabic Verek prevents the precipitation of unstable color compounds present in wine.
• Filterable: ZENITH^® COLOR does not impact wine filterability. The special processes for the production of gum Arabic reduces its clogging effect allowing its use before final filtration.
• Environmentally sustainable: the use of ZENITH^® COLOR to stabilize wines for tartrates consumes small amount of water, power and produces little greenhouse gases.
• Respectful of wine quality: no impact on wine sensory profile, no need for fining or removing unstable color, less risk of oxidation, preservation of aromatics, color and wine structure.
• Practical, fast and easy: Its application does not require investment in special equipment or specific skilled labor.

Dosage: 150- 200 mL/hL (maximum permitted dosage in EU is 200 mL/hL)

Now approved for use in USA!

Strongly effective for potassium bitartrate stabilization in wine. Rapid and easy-to-use, ZENITH^® UNO is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.  

ZENITH^® UNO offers advantages that make it unique:

• Strongly effective for tartrate stabilization: potassium polyaspartate interferes with the formation and growth of potassium bitartrate crystals, thus preventing their precipitation in bottle. ZENITH^® UNO can stabilize highly unstable wines.
• Long lasting stabilizing effect: ZENITH^® UNO can stabilize wines for a few years.
• Filterable: ZENITH^® UNO does not impact wine filterability.
• Environmentally sustainable: the use of ZENITH® UNO to stabilize wines for tartrates consumes a small amount of water, power and produces little greenhouse gases.
• Respectful of wine quality: no impact on wine sensory profile, less risk of oxidation and preservation of aromatics, color and wine structure. In red wine, it does not react with color matter.
• Practical, fast and easy: its application does not require investment in special equipment or specific skilled labor.
• Resistant to high temperatures: ZENITH® UNO can be used on wines that undergo pasteurization.

Dosage: 100 mL/hL (maximum dosage permitted in EU)

• Solution of carboxymethyl cellulose (CMC) with low viscosity and high substitution degree.
• Stabilizes against tartrate precipitation over long-term. Inhibits the formation, growth and precipitation of potassium bitartrate crystals.
• Low impact on wine filterability.

Recommendations: Tartrate stability; white, rosé and sparkling wines.
Dosage: 25 -100 mL/hL (0.95-3.8 L/1,000 gal)

Maxigum F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum F undergoes a special treatment that makes it filterable; therefore, it can be added before microfiltration. Maxigum F is highly effective in preventing color compound precipitation, softening astringency and increasing mouthfeel structure. The free sulfur dioxide in Maxigum F provides a long shelf-life and permits its use after microfiltration without any microbial contamination concerns.

Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.
Application: Color stabilization in red wines, increase structure and mouthfeel.
Dosage: 0.2-1 mL/L (0.76-3.8 L/1,000 gal)

For Use in Winemaking

• Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis
• Prevents precipitation of colloids, pigments and tartrates
• Improves wine balance and organoleptic features
• Enhances aroma, reduces bitterness and astringency and increases softness and body
• The most filterable gum on the market! No filter membrane clogging effect!

Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel.
Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

For Use in Cider Making

• Gum Arabic solution extracted from Acacia Seyal. The most filterable gum on the market! No membrane filter clogging effect
• Prevents precipitation of tartrates
• Improves balance and organoleptic features
• Reduces bitterness and astringency while increasing softness and body weight

Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

For Use in Winemaking

• Gum Arabic solution.
• Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time after bottling.
• When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added to wine before microfiltration.

Recommendations: Aromas stability; reduce astringency perception.
Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

For Use in Cider Making

• Gum Arabic solution
• Stabilizes aromas, intensifies fruit aroma perception and maintains freshness over time after bottling

Application: When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added before microfiltration.
Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

• Solution of carboxymethyl cellulose (CMC) and gum Arabic, selected for their high filterability.
• Synergistic effect to stabilize against tartrate precipitation. Inhibits the formation, growth and precipitation of potassium
  bitartrate crystals.

Recommendations: Tartrate stability; white, rosé and sparkling wines; volume and roundness.
Dosage: 20-200 mL/hL (0.95-7.6 L/1,000 gal)

• Allergen-free, vegan alternative to lysozyme and SO₂ for antimicrobial properties
• Preparation of pre-activated chitosan from Aspergillus niger
• Removes spoilage organisms through fining
• Recommended after fermentation and clarification with low turbidity
• Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth and precipitates them
• Improves clarification and filterability

Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

• Citric acid, ascorbic acid, potassium metabisulfite and gallic tannins.
• Balanced formulation to stabilize wine redox potential and prevent post-bottling oxidation reactions.
• Protects bottled wine from oxidation alteration: pinking, and atypical ageing.

Recommendations: Stabilize wine redox potential; prevent browning; prevent light-struck; antioxidant; prevent pinking.
Dosage: 50 g/hL (0.8 lb/1,000 gal)

• Yeast derivatives, PVPP and untoasted tannins.
• Prevents degradation and oxidation of wine aroma during storage.
• Provides solids with high capacity for consuming dissolved oxygen and lowers wine redox potential.
• Extends wine shelf life.

Tip: Highly recommended to protect wines that have been clarified, filtered and eventually stabilized and, that by consequence, are very sensitive to oxidation.
Application: Antioxidant; stabilize wine redox potential; prevent oxidation; prevent pinking.
Dosage: 50 g/hL (4.2 lb/1,000 gal)

Complex-action polyformulation to ensure chemical and biological stabilization of wines. SORBOSOL contains potassium sorbate to inhibit or stop fermentations and free sulfur dioxide to inhibit or kill unwanted bacterial infections. Potassium metabisulfite and potassium sorbate act synergistically to inhibit lactobacillus infections which may give wine a bitter taste. The combination of sulfur dioxide and ascorbic acid in SORBOSOL gives excellent antioxidant protection to ensure wine stability.

• Solution of gum Arabic obtained from Acacia Verek and mannoproteins.
• Highly effective in preventing color compound precipitation in red and rosé wines ready for bottling.
• The mannoproteins reinforce gum stabilization effect and, due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.
• The gum Arabic undergoes a special filtration treatment which makes it microfilterable.

Recommendations: Color stability; reduce astringency; aroma improvement.
Dosage: 50 - 100 mL/hL (1.9-3.8 L/1,000 gal)