SO2: Baktol Р: - 10 g/hL:Potassium metabisulfite, provides half of its weight as pure sulfur dioxide.
Double sorting is recommended to remove berries in poor condition and vine debris. Carry out destemming at minimum speed.
Viazym Extract - 3 ml/hL (during destemming, but without mixing with SO2): Pectolytic enzyme for extraction of the cellular contents of the grapes, for wines intended for ageing.
Carry out skin maceration for 3 - 6 days at 10 °C, with 3 punch-downs per day. Protect against oxidation with dry ice.
Simili OAK - 10g/hl: Oak alternative.
Yeast :
Carry out two délestages: 1 at 1070 NTU and 1 at approximately 1050 NTU. During the alcoholic phase, avoid excessive movement. Do not carry out more than two pump-overs / punch-downs per day.
Nutricell Inicial - 20 g/hL: For restoration of the cell wall, to strengthen the yeasts for work under high-alcohol conditions. Used during yeast rehydration.
Yeasts- 20 g/hL: For concentrated red wines intended for ageing. Vitilevur AZUR / Vitilevur Sensation / Levure Vialatte Ferm R96 / Levure Vialatte Ferm HD18 / Levure So Flavor
Nutricell Midferm - 20 g/hL (at 1/3 of alcoholic fermentation): Complex activator for yeast nutrition.
Tanirasin - 10 g/hL: Pure grape skin tannin.
Nutricell Finish - 20 g/hL (at 2/3 of alcoholic fermentation): Complex activator for yeast nutrition.
Separation of solid parts:
Pro V Green Pure Wine/ KTS Clear -The dosage and type of fining agent for pressed wine is determined after tasting and preliminary laboratory testing.
Reflex Malo HD – 1 g/hl: Lactic acid bacteria resistant to higher alcohol levels.
Nutricell FML – 20 g/hl: Nutrient for lactic acid bacteria.
Carry out light aeration.
Sulfite after 48 hours.
So2 Baktol Р – 10g/hl: Protects the wine against oxidation and ensures microbiological stability.
Tanipepin – 2 - 5g/hl: Grape tannin from seeds - structuring and stabilizing the color.
ViaOAK: The dosage and type are determined after tasting. Contact time with the wood: according to the size.
The dosage and type of the fining agent are to be determined after tasting and laboratory
testing or, if not possible, after consultation with a winemaker!
Storage of the wine in tanks up to the upper reservoirs.
Sulfiting 2 – 3 weeks before bottling.
Antartika VR - 100 - 200 ml/hl: Combined product for stabilization of
tartrates and colloidal colouring matter.
FOR SUCCESSFUL APPLICATION, CONSULT US!
*Calculations based on the maximum dosage
**The information described above reflects our current knowledge. It is provided without commitment or guarantee where conditions of use are beyond our control. It does not exempt the user from complying with applicable legal requirements and safety regulations.