ADIG presents a Muscat vinification scheme. The protocol was developed with the purpose of fully extracting variety’s and region’s characteristics. It is suitable for grapes of average and good ripeness without contact with wood.
SO2: Bactol Р - 10 g/hL
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Accepting the grapesSULPHITATION |
Bactol Р: potassium metabisulphite, importing half of its weight as pure sulfur dioxide. |
Enzyme: DEPEKTIL MP+ - (3 g /100 kg)
Add the enzyme at the outlet of the crusher. SO2: Bactol Р - 7 g/hl
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SHELLINGMACERATION WITH THE SKINS
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Do a very delicate shelling, followed by maceration with skins. Depektil MP+ : enzyme for extraction of predecessors of varieties‘ aromas with enhanced beta-glucosidase activity. |
Tannin: SUBLIWHITE - 3 g/hl
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COMPACTING |
Subliwhite: tannin for white wine based on grape tannin, antioxidant properties, preserves color and aromas, facilitates clarification, structuring effect. |
Output - 60% | ||
Complex product for clarification: BENTOGREEN - 30 g/hL
или |
CLARIFICATION OF MUSTSMusts should be clarified up to 120-150 NTU Musts‘cooling down to 14°С |
During clarification it is very important to add BENTOGREEN, a complex product for elimination of oxidized and oxidizable polyphenols. This will enable the reduction of further treatment and afterwards – the preservation of aromas formed during fermentation. |
Yeast: VITILEVYUR 58W3/ALBAFLOR - 20 g/hL
Activator: ACTIFERM 1 - 20 g/hL
Glutathione + tannin: AMPLITAN ВЕ - 15 g/hl
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ALCOHOL FERMENTATIONTemperature should be adjusted at 17°С |
Yeast 58W3/Albaflor - yeast adjusted to the production of wines of aromatic white varieties with pronounced terpene profile Actiferm 1: growth factor, it provides organic and inorganic source of nitrogen. Amplitan ВЕ: rich in glutathione, enhances protection from oxidation. |
Activator: ACTIFERM - 20 g/hL
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In the middle of the fermentation at density about 1.060 |
ACTIFERM 2: organic and inorganic source of nitrogen, yeast hulls, supporting elements |
SO2: BACTOL P - 10 g/hl
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DECANTATIONSULPHITAT |
BACTOL P: protects wine from oxidation and provides microbiological stability of wines |
Enzyme: DEPEKTIL AROM - 1 g/hl
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PERFORMANCE OF AROMAS |
Taste every day and add 10 g/hl Bentonit Electra when the desired effect is reached |
CRYSTALLINE (+ SILIZOL) |
CLARIFICATION |
Clarifier‘s dosage to be determined experimentally. If Crystalline‘s dosage is above 2 g/hl, add Silizol to avoid over clarification |
BENTONITE ELECTRA |
STABILIZATION AGAINST CRYSTAL TURBIDITY |
Bentonite’s dosage to be determined experimentally. |
Any additional wine processing will be determined after visiting and tasting. For more information, please contact us. |
DecantationFilteringBottling |
Wine should be stored in tanks full to the brim. Monthly SO2 control. Resulphating till the desired level of free SO2 is reached: 3 actolrmhL ( weeks before bottling. |
Information described above corresponds to our current knowledge. It is given without commitment or guarantee in cases where the conditions of use are beyond our control. It does not relieve users from complying with the law and the safety precautions that are in force.