SO2: Baktol Р: - 10 g/hL: Potassium metabisulfite, provides half of its weight as pure sulfur dioxide.
Viazym MP - 3 g/hl (during destemming, but without mixing with SO2): Pectolytic enzyme for maceration, for the production of aromatic white wines.
Subliwhite 10 g/hl: tannin for white and rosé wines, at the press outlet.
Viazym Clarif plus - 1 ml/hl: Enzyme for must clarification.
Polygreen - 40 - 60 g/hl Combined product for removing oxidized and oxidizable polyphenols. Use 3-4 hours after the clarifying enzyme.
Yeast :
Neo Cripsy - 30g/hl Yeast derivative rich in glutathione.
Yeast - 20 g/hl: Adapted to producing a terpene profile. Levure Vitilevure Albaflor / Vialatte Ferm W58 / Vitilevure 58W3 / Vitilevure Elixir
Nutricell AA - 20 g/hl (at 1/3 of alcoholic fermentation): Complex amino acid-based activator for optimizing the aromatic profile.
Nutricell Start - 20 g/hl (at 2/3 of alcoholic fermentation): Complex activator for yeast nutrition.
Viazym Aroma - 5 g/hl: Enzyme with beta-glucosidase activity, for additional aroma release at the end of alcoholic fermentation. Taste regularly and stop its activity with Bentonite Electra - 10 - 20 /hL: once the desired result has been achieved.
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!
Antartika Fresh - 200 ml/ hl: New-generation alternative for tartaric stabilization - ЗА 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.