Stabilizing Agents

• 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)

• 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)

• Blend of potassium bicarbonate and neutral potassium tartrate.
• Reduces acidity of overly acidic wines making them smoother and more pleasant.

• 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)