Other Stabilizing Agents
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- 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)
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- 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)Product
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- 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)Product
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- Blend of potassium bicarbonate and neutral potassium tartrate.
- Reduces acidity of overly acidic wines making them smoother and more pleasant.
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- 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)Product
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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.
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