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WE 372 enhances red berry and floral aromas in red wines. It is recommended for the vinification of most red grape varieties; Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz/Syrah, Pinotage and Pinot noir. WE 372 is also recommended for the production of semi-sweet white wines, as the fermentation is easily slowed down by lowering the temperature to 10°C.
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Controlling lactic bacteria is critical when making high quality wine. SO2 has long been the only tool for microbial control in wine-making but its use is controversial because of the disadvantages and technical constraints for the user (volatility, incidents of oxidation and combination, reduced effectiveness at high pH levels). Nevertheless, it remains a vital subsidiary tool for its antioxidant and antiseptic attributes.
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INOFINE V is a formula made up exclusively of pea proteins, particularly used for applications involving must clarification and wine fining, in both cases combined with mineral-derived additives (bentonite or silica gel) or tannins. This formula is used in the same way as gelatin. Coupled with a fining agent, it provides efficient suspended matter sedimentation in wines. In laboratory trials and on wines, lees is shown to settle better in relation to fining procedures that use animal-origin fining agents.
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TANIN SR is an extract of concentrated catechin tannins with tannic acid content greater than 70%. Added during maceration of red wine it helps to stabilise colour and improve structure. It can also be used with white wine to impart roundness.
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PHOSPHATES TITRES contains nitrogen to ensure regular yeast multiplication and complete and regular sugar utilisation. It is recommended for sparkling wine production. PHOSPHATES TITRES also contains thiamine chlorhydrate which helps maintain yeast health. The diammonium phosphate contained in PHOSPHATES TITRES, since it is consumed rapidly, encourages the start of alcoholic fermentation. diammonium phosphate ensures an even supply of nitrogen right to the end of fermentation. By encouraging fermentation of the yeast rather than respiration, diammonium phosphate optimises fermentation efficiency.
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