SO2: Baktol Р: - 10 g/hL: Potassium metabisulfite, provides half of its weight as pure sulfur dioxide. Carry out very gentle destemming, followed by skin contact.
The duration of skin contact should be adjusted according to the desired colour.
Viazym MP - 3 g/hl (during destemming, but without mixing with SO2): Pectolytic enzyme for maceration, for the production of aromatic white wines.
Subliwhite 5 g/hl: tannin for white and rosé wines, at the press outlet.
Viazym Clarif plus - 2 ml/hl: Enzyme for must clarification.
Polygreen - 30 g/hl Combined product for removing oxidized and oxidizable polyphenols and contributing to protein stabilization. Intake 3-4 hours after the clarifying enzyme.
Yeast :
Origine SH - 50g/hl – (addition to clarified must, before yeast inoculation): specific product for optimizing thiol aromas.
Nutricell АА - 20 g/hl: Complex amino acid-based activator for optimizing the aromatic profile. Added during yeast rehydration.
Yeast-20 g/hl: Levure Vialatte Ferm W28 / Vitilevure Tonic / Vitilevure Savignon, Yeast adapted to producing a thiol profile.
Nutricell АА - 20 g/hl (at 1/3 of alcoholic fermentation): Complex amino acid-based activator for optimizing the aromatic profile.
Nutricell Midferm - 20 g/hl (at 2/3 of alcoholic fermentation): Complex activator for yeast nutrition.
Regular SO2 monitoring
So2 Baktol Р: - 10 g/hl: Protects the wine against oxidation and ensures microbiological stability.
Acide ascorbique - 5g/hl: Ascorbic acid
Ageing of clarified wine in a full tank.
The dosage and type of fining agent should be determined after tasting and a laboratory trial or, if this is not possible, after consultation with an oenologist!
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*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.