Wine is an ever-changing, living thing.
So, how do you stop the yeast from working? How do you remove unwanted proteins that can “haze” the wine? ATPGroup offers winemakers a complete range of Enology Products, from fermentation supplies, tannins and enzymes to stabilizers, clarifiers and antioxidants.
Highly effective fining agent formulated to selectively reduce the content of micro catechines in wine generally responsible to cover wine aromas. ClarMix is also effective on reducing brettanomyces off aromas. ClarMix is the ideal tool in the hands of the winemaker to achieve a very accurate clarification result.
Allergen-free potato-protein- and chitin-glucan-based fining agent. It eliminates off-flavors and aromas caused by certain compounds such as mercaptans and volatile phenols related to Brettanomyces, smoke taint, and problem fermentations and can be used at any time during the winemaking process.
Coldstab 40 acts as a protective colloid, masking crystallization “germs.” This inhibits the formation of macro crystals and prevents them from precipitating. Intended for use on wines immediately before bottling to ensure chemical-physical stability. It can also be used on wines during cold stabilization to complete stabilizing.
Coldstab Cel is a specific carboxymethylcellulose (CMC) solution for stabilization of wine by prevention of tartrate precipitation. Optimized for enological use, this 10% solution has a high stabilizing strength and does not impact the filterability of a wine when used according to manufacturer’s instructions.