Cellar chemicals might not be the most “glamorous” components of the winemaking process, but they play a vital behind-the-scenes role. ATPGroup’s cellar products are the industry standard, being used in most of America’s top wine cellars. Our long-standing relationships with suppliers around the globe enable us to bring you the best and most reliable products on the market.
Ascorbic Acid, is a powerful anti-oxidant. It can be added to a wine at bottling to help protect color from oxidizing and reduce the chances of browning and spoilage. Ascorbic Acid prevents oxidation by consuming any free oxygen that may still be present in a wine at bottling time. Its effects are stronger and longer lasting when used in combination with Potassium Metabisulfite. Results will mean a fresher wine with higher-intensity fruit characteristics.
Bentonite is a great general-purpose fining agent that is easy to prepare and does not adversely affect wine flavor. It is especially effective in correcting protein instability and preventing cloudiness. It does not remove tannins, so nothing else has to be used in conjunction with it. KWK needs hot water to rehydrate and should be stirred thoroughly until dissolved.
Bentonite KWK Krystal Klear, also known as Volclay KWK Krystal Klear, is a fine granular sodium bentonite with an average dry particle size ranging between 20 and 70 mesh and has superior adsorption and clarifying characteristics for use in the clarification of wine, juice or cider.
Bio-Cool Inhibited Propanediol is a high-performing, food-safe alternative to conventional glycols for low-temperature heat-transfer applications in the wine, beer and food industries. Bio-Cool has earned USDA BioPreferred® designation and is the next generation of renewable heat transfer fluid solutions. Made from renewably sourced materials, Bio-Cool Inhibited Propanediol has the performance benefits of improved viscosity at lower temperatures and improved freezing-point depression versus propylene glycol. This results in lower energy cost and wear and tear on equipment.
Activated carbon can be used in wine and juice, at any stage during the winemaking process, to remove off odors and off flavors as well as problems with color such as excessive browning or pinkness. ATP has a variety of both decolorizing and deodorizing carbons to fit any juice or wine needs. Bench trials are recommended.
Citric Acid can be used for acidification in wines that are naturally lacking in acid. Wines that are too low in acid are flat tasting. Citric acid adds liveliness to the wine and helps to bring out a fresher, fruity citrus note on the palate. ATP carries both domestic and imported Citric.
Diammonium Phosphate (DAP) is a mineral nitrogen source used for yeast viability during primary fermentation. DAP stimulates yeast growth and fermentation activity and helps to prevent the formation of hydrogen sulfide. Add it to juice or must to supplement natural levels of yeast assimilable nitrogen (YAN) at the beginning of fermentation.
Formally known as Isoascorbic Acid, this product is added to wine to protect from oxidation and also to bind with some of the oxidative products to reduce their organoleptic effect. It is also known to prevent the loss of color, flavor and aromatic compounds, particularly in white wines.
Polyclar PVPP-V is a highly effective 100% PVPP wine stabilizer with an average particle size of 25 microns. It’s optimized for maximum, fast-acting reduction of polyphenols, such as the leucoanthocyanadins and catechins that may cause “pinking” and “browning” through oxidative polymerization.
Generally used with sweet wines and sparkling wines, but may be added to table wines which exhibit difficulty in maintaining clarity after fining. Can be added at any stage but usually used when active fermentation has ceased and the wine is racked for the final time after settling.
Used for the deacidification of juice or wine. Potassium Carbonate can be added at any stage of the winemaking process, but most commonly used for raising the pH and lowering the TA of the juice prior to fermentation. The result can be a more efficient fermentation and can improve acid balance in the resultant wine.