American Tartaric Products (ATP)
Citric Acid
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.
• Should always be added to finished wines and never to unfermented grape juice. because it can be converted in acetic acid by the action of yeast, resulting in a wine with excess volatile acidity.
• Neutralizes with an acid rinse. (3% w/w Citric acid solution.)
Application: Usually added prior to bottling.
Packaging: 25 kg.
Ascorbic Acid
Ascorbic Acid is a powerful anti-oxidant. It can be added to wine at bottling to help protect colour from oxidising and reduce the chances of browning and spoilage.
• Consumes any free oxygen that may be present in wine at bottling.
• Effects are stronger and longer lasting when used in combination with Potassium Metabisulfite.
• To be used with adequate free SO2 present so that any free H2O2 is removed.
• Must be used with caution and can react with oxygen to produce hydrogen peroxide.
Application: At any stage during the winemaking process, especially prior to bottling.
Packaging: 25 kg carton.
Tartaric Acid
From a winemaking perspective, Tartaric Acid levels play a vital role in making wine. It increases colour intensity and hue, improves flavour profile and enhances ageing potential. Tartaric Acid inhibits reactions associated with oxidation/microbial spoilage.
• ATPGroup is a world leader in providing highest quality Tartaric Acid to food and beverage industries.
• 100% derived from grapes.
• Reduces the pH and increases titratable acidity.
• Low pH conditions — increases the sulfur dioxide effectiveness.
Application: Can be added at any stage of the winemaking process.
Packaging: 1kg, 25 kg bag and 1,000 kg super-sack.
Malic Acid
Malic Acid is one of the two main acids found in grapes and is used to adjust acidity when the winemaker prefers its sensory contribution to a particular wine style.
• The decrease in pH will not be as great as with the use of Tartaric Acid.
Application: Can be added at any stage of the winemaking process.
Packaging: 25 kg and 50 lb bag.
Lactic Acid is used to adjust acidity when the winemaker prefers its sensory contribution to a particular wine style.
• Lactic Acid provides a softer and balanced acidity.
Application: Can be added at any stage of the winemaking process.
Packaging: 12kg liquid
DAP -Diammonium Phosphate
DAP is a source of nitrogen for yeast
Application: Can be added in the early to mid stage of the winemaking process.
Packaging: 25 kg and 50 lb bag.
Potassium Sorbate
Potassium Sorbate arrests fermentation and is used as an additive before bottling to prevent re-fermentation in the bottle. It does not kill yeast and therefore is not a fungicide, but prevents fermentation by interfering with the metabolism of the yeast.
• Its properties are dependent on the combined presence of sulfur dioxide, alcohol, and acidity.
• Other names: Potassium-2, 4-hexadienoate.
Application: Should be added just prior to bottling.
Packaging: 50 lb box.
Cream of Tartar
ATPGroup is the only domestic producer of Cream of Tartar – white crystals or powder – derived from wine lees.
Cream of Tartar is used to aid in cold stabilization of wine by dosing with high rates of KHT crystals to force precipitation.
Application: Usually added prior to bottling.
Packaging: 25 kg bag.
Bentonite KWK Krystal Klear
Bentonite KWK Krystal Klear has superior adsorption and clarifying characteristics for use in the clarification of wine, juice or cider.
• Attracts positively charged particles to help settle out proteins that can lead to cloudiness in the bottle.
• Used for the removal of unstable proteins in wine and juice.
• KWK Krystal Klear is a negatively charged clay colloid and reacts with positively charged proteins, precipitating them from the wine.
• Can be rehydrated in either hot or cold water at any stage.
Application: At any stage during the winemaking process.
Packaging: 50 lb bag.
Potassium Bicarbonate is used for Tartaric Acid reduction
Application: At any stage during the winemaking process.
Packaging: 50 lb bag.
Calcium Carbonate
Calcium Carbonate is used for Tartaric Acid reduction
Application: preferably in must but can be used in wine.
Packaging: 50lb bag
Potassium Metabisulfite
Potassium metabisulfite used as an antioxidant or for sanitation
Application: used in must or wine.
Packaging: 50lb bag