Stabilisation, and other activities
| Trade Name | Product | Oenological advantage |
Dose | Obligations | Œnoconseil’s recommendations |
| Gomme LA | Arabic gum | Colloidal stabilisation. | 5 to 10 cl/hl | |
|
| Vinogom | |
5 - 30 cl/hl | |
|
|
| Excelgom | 20-120 g/hl | |
To use at least 3 weeks before bottling | ||
|
Potassium Bitartrate |
|
Tartaric
stabilisation (improves the treatment of wines by cold temperature in procedures involving contact) . |
4 g/hl | Keep an input-output register. Declaration at the latest 48 hours after the procedure has been carried out. Maximum legal dose: ≤ 1 g/l. |
|
|
Anti-tartar |
Metatartaric acid | Tartaric stabilisation. | 10 g/hl | ≤ 100 mg/l | Never use warm water to prepare it. Using it on wine that is too cold can cause cloudiness. |
| Vinoprotect | CMC (Carboxymethylcellulose) |
Stabilisation concerning potassium bitartrate. | ≤ 20 cl/hl (10 g/hl) | Maximum
legal dose: 200 mg/l. There should be no detectable residue remaining in the wine |
Can be used on white wine. On rosé wine, it can cause an
increase in viscosity, a decrease in the intensity of colour
and filtration problems: preliminary tests are vital. |
|
Coeff 2 |
SO2 | Microbiological stabilisation. | According to requirements. | Maximum legal dose: - Red: 150 mg/l of total SO2, after bottling. - White and Rosé: 200 mg/l - Sweet white: 300 to 400 mg/l in accordance with the specifications list. |
Effervescent tablets for wine in barrels. |
| Coeff 5 | |||||
| Sulfisol 10% | In liquid form. | ||||
| Sulfisol 18% | |||||
| Gloria Sulphur 2.5 g |
|
|
Sulphur wicks to burn to disinfect barrels and wooden vats. | ||
| Gloria Sulphur 5 g |
|||||
| Sorbasol | Potassium Sorbate | Yeast inhibitor. | 10 - 20 g/hl | Maximum legal dose: 200 mg/l in sorbic acid. |
|
| Géospriv | Oenological charcoal | Reduces mouldy, earthy off flavours. | 20 -100 g/hl | Only for must and new wine still in the process of fermenting. Maximum legal dose: 100 g/hl. |
|
| KillBrett | Chitosane | Combats Brettanomyces. | 2 -10 g/hl | Maximum legal dose: 10 g/hl. | Use after fermentations. Rack 10 days after treatment. Ensure that the conditions of any export agreements are checked. |
| Stab K | Mannoproteins | Tartaric stabilisation. | 10 - 20 cl/hl |
|
|
| |
Tartaric acid | |
|
Keep an input-output register. Declaration at the latest 48 hours after the procedure. Maximum legal dose: * for must: ≤ 1.5 g/l, added once * for wine: ≤ 2.5 g/l added once, or at several times. |
|
| |
Citric acid | |
|
The content in the wine treated must be: ≤ 1 g/l |
|
Bitartrate
de potassium Normal 0 21 false false false FR X-NONE X-NONE
