category
SOLFITAN 40
Sulphiting agent in a concentrated solution (40% ammonium bisulphite), which can produce sulphur dioxide without enriching the medium with potassium. Specific for the initial fermentation phases.
Ammonium bisulphite solution free from cation mineral salts that could be detrimental to the stability of wines. Its easy to use solution state facilitates its application in fermentation, especially if used in automatic in-line dosing systems.
SOLFITAN 63
Sulphiting agent in a concentrated solution (63% ammonium bisulphite), which can produce sulphur dioxide without enriching the medium with potassium. Specific for the initial fermentation phases.
Ammonium bisulphite solution free from cation minerals that could be detrimental to the stability of wines. Its easy to use solution state facilitates its application in fermentation, especially if used in automatic in-line dosing systems.
SOLFO K L
Sulphiting agent in 28% potassium bisulphite solution, which can develop sulphur dioxide
Potassium bisulphite solution suitable for producing additions of sulphur dioxide, its composition is free from cation mineral salts that could be detrimental to the stability of wines.
Its easy to manipulate solution state facilitates its application in vinification and these characteristics make SOLFO K L the ideal sulphiting agent for precise dosing, even for in-line dosing devices.
POTASSIUM SORBATE
Very pure, granulated product with fungistatic action (E 202)
The level of purity ensures the absence of off-odours typical of the raw material. It is in the form of spherical granules, thus limiting the formation of dust.
Potassium sorbate is a product that is able to give biological stability to wine, due to its fungistatic effect. It is a valuable antiseptic that can be used in a variety of food products.
In order to obtain an optimal preservative effect, it is recommended to combine a suitable aliquot of sulphur dioxide and suitable filtration with potassium sorbate.
SORBOXAN
Multifunctional formulation that is able to give chemical and biological stability to wine
Sorboxan® carries out effective biological stabilisation of wine, especially in cases where technology alone is not sufficient to guarantee a biologically stable product, due to the synergistic effect of sorbate and sulphur dioxide.
It carries out antioxidant and antioxidase actions through the simultaneous presence of ascorbic acid and sulphur dioxide. It prevents oxidative reactions.
Optimal for unpackaged wines distributed in stores.
TAN FRUIT BLANC
Grape and green tea tannin based reducing formulation
Tan® Fruit Blanc has been designed to give complete protection against the action of oxygen in musts. The simultaneous presence of fine catechinic tannins and antioxidant active ingredients (L-ascorbic acid and potassium metabisulphite) allows Tan® Fruit Blanc to act on the must’s redox potential. Therefore, it is possible to maintain the original aromatic characteristics and transfer them to the final product, resulting in fresh, fruity, yet varietal wines.
Enologica Vason’s technical service is available for best including Tan® Fruit Blanc in vinification procedures.
During reductive white wine vinification, it is very attractive to make the action of antioxidant protection synergistic even in the most delicate phases – the transfer into the wine press. For this particular action innovative gradual-release Easytab tablets have been designed.
TAN FRUIT ROUGE
Grape and green tea tannin based reducing formulation for obtaining a protective action against oxygen in musts
The simultaneous presence of fine catechinic tannins and antioxidant active ingredients (L-ascorbic acid and potassium metabisulphite) in its composition allows Tan® Fruit Rouge to act on the must’s redox potential. To obtain fresh and fruity, aromatically more complex wines, it is recommended to use Tan® Fruit Rouge together with suitable vinification systems that enhance the varietal character.
Enologica Vason’s technical service is available for best including Tan® Fruit Rouge in vinification procedures.
V ANTIOX
Ascorbic acid and sulphur dioxide based formulation with antioxidant action.
Due to its balanced composition, V Antiox® has a high antioxidant power and can be used in wine and alcoholic beverages.
The ascorbic acid and sulphur dioxide present in V Antiox® help to lower the wine’s pH, resulting in a long-lasting reducing power.
The synergy of action of its components makes the following objectives possible:
Adding V Antiox® to wine leads to better preservation over time due to achieving a redox balance, ideal for preserving aromas, freshness, fruitiness, as well as the product’s typicality.
V Antiox® is also suitable for the treatment of wines with low acidity.
X-PRO LIGHT
X-PRO® LIGHT is the solution for the selective removal of riboflavin.
It is the synergy between the specific chitin derivatives and the special inactive yeast X-PRO® that enables the removal of riboflavin, the agent that causes the unpleasant sensory alteration called 'lightstrike' in wines.
FUMARIC ACID
FUMARIC ACID is an organic acid that forms part of a number of major biochemical metabolic processes in cells, which means it is already found naturally in wine. In the winemaking industry, it is intended to be used on wine as an additive for inhibiting malolactic fermentation. It helps not only to preserve malic acid in wines but also to reduce sulphur dioxide levels and inhibit the growth and activity of lactic acid bacteria. It comes in the form of a fine, odourless, mixed grain powder. It is much less soluble when compared to other organic acids of oenological interest.
ARABAN
Gum arabic from Acacia Seyal, in solution, with a good stabilizing action. Its high purity enables dosing without substantial modification to the filterability indices of the wine.
Araban® facilitates and prolongs the action of the metatartaric acid Meta V® and of V CMC, and on the whole contributes to tartaric stabilisation.
The proportional dosing of Araban® after microfiltration using Dosaraban is attractive.
ARABAN SPRAY DRY
Integral levorotatory gum arabic in powder form. Product preparation does not involve the use of chemical or enzymatic treatments in the purification phase.
