Protecting quality from harvesting until bottling.
A set of proposals to obtain musts and wines free of unwanted
compounds (pesticides, off-flavour phenols, H2S etc.), being able to work by reducing the use of SO2 and extending the shelf-life of products.
Gum arabic obtained from Acacia seyal exudations; it is the most filterable of the Dal Cin range, and therefore can be used even at high dosages without a negative effect on membrane filters or on wine clarity. Has a notable softening and refining effect while offering fuller structure and less bitterness. Supports the effect of metatartaric acid.
Carboxymethylcellulose in aqueous solution for tartrate stabilization of white wines. The liquid formula facilitates the dissolution in the wine.
Gum arabic obtained from Acacia seyal exudations, with a high molecular weight and compact structure for a minimal clogging effect. Reduces bitter sensations and gives volume and roundness with a good effect on the overall wine quality. Significantly supports the effect of metatartaric acid.
Pure fumaric acid to inhibit the growth and development of lactic bacteria in wines.
Effectively removes a wide range of downy mildew fungicides, powdery mildew fungicides, botrytis fungicides, and insecticides. When used during fermentation facilitates the fermentation kinetics of Saccharomyces cerevisiae, avoiding increases in volatile acidity. miniTubes™ technology.
Easyrab is a stabilized solution of arabic gum obtained from Acacia seyal exudations. It is used in wines to enhance mouthfeel smoothness and preserve aromas over time.
