Stabilisation - Tartaric stabilisation

Stabilisation - Tartaric stabilisation

Stabilisation

ACIDE MÉTATARTRIQUE

Added to the wine before bottling or during dosing when using the traditional method, ACIDE MÉTATARTRIQUE prevents the risk of tartric precipitation.

CRÈME DE TARTRE MICRONISÉE

Pleasure ensure that you comply with current legislation in your wine producing region.
Essential for optimum wine tartaric stabilisation. It forces the formation of potassium bitartrate crystals, and accelerates the sedimentation of endogenous vinpierre crystals. It optimises cold stabilisation regardless of the procedure used (continuous or contact).

DUOSTAB

Designed especially for difficult cases of tartrate
In a single process, DUOSTAB cold-stabilises both the tartrate salts, KHT and CaT

TARTRATE DE CALCIUM MICRONISE

Pleasure ensure that you comply with current legislation in your wine producing region. Induces the crystallisation of the tartaric salts in the wines : causes the crystallisation of the calcium tartrate and the potassium hydrogen tartrate. Allows the crystallisation of these two salts when added to the wine held at a negative temperature. The use of cream of tartar (potassium hydrogen tartrate) is therefore unnecessary.