Fining & Stabilizing

SpringCell Colour

Color Blend of inactivated yeast and yeast hulls rich in polysaccharides, SpringCell Color was specifically developed to act on the intensity and the stability of the color of red wines, with long term benefits.

• Polysaccharides help the stabilization of the tannin-anthocyanin complexes and reduces the level of free anthocyanins.

• Significant softening of the most astringent tannins due to the coating action of the polysaccharides on the green tannins.

• Improves the roundness of red wines.

• Supplies support, organic nitrogen and survival factors which are used by the yeast during fermentation.

Application: To be added before inoculation of red wines.

Packaging: 500 gram packet and 10 kg box. Recommended Dosage: 1.5–2.5 lb/1,000 gal. 20 – 30 g/hL.

SpringCell Manno

SpringCell Manno is a yeast polysaccharide product giving roundness and mouthfeel directly to the wine.

• Supplies mannoproteins and other polysaccharides, the noblest part of the lees, directly available to the wine.

• Recommended for barrel aged wines in addition or replacement of lees.

• Polysaccharides can coat the most astringent tannins to attenuate the hardness and bring roundness to the wine.

Application: Can be added during primary fermentation or the end of fermentation.

Packaging: 500 gram packet. Recommended Dosage: 1.5 – 2.5 lb/1,000 gal. 20 – 30 g/hL.

LGA-20

LGA-20 is a colloidal solution derived from the solubilisation of the Gum Arabic of the most selected varieties of the Acacia tree.

• 20% liquid gum arabic solution finished by micro-filtration to ensure maximum ease of use.

• With an electropositive charge, LGA-20 can be used as a colloidal protector which will prevent haze formation due to instabilities while stabilising colour.

• Increases roundness on the palate as well as body and structure.

Application: To be added prior to the final filtration.

Packaging: 25 kg and 200 kg drum.

Recommended Dosage: 1– 10 lb/1,000 gal. 10 – 100 g/hL.

Bentonite KWK

Bentonite is a great general-purpose fining agent that is easy to prepare and does not adversely affect wine flavour.

• Used for the removal of unstable proteins in wine and juice.

• Negatively charged clay colloid that reacts with positively charged proteins, precipitating them from the wine.

• KWK Bentonite is a fine granular sodium bentonite with an average particle size between 20 and 70 mesh.

Application: At any stage during the winemaking process.

Packaging: 50 lb bag.

Activated Carbon

ATPGroup offers a wide variety of carbons for all your application needs. In wine and juice production activated carbons are often used to remove unwanted taste, odours, haze, colour as well as Patulin removal (apple juice).

• When selecting the correct carbon for a given application you should also take into account the raw material, particle size and production method used to produce a given product to improve quality and minimise problems in the production process.

Application: Can be added at any stage during winemaking process.

Packaging: (Deodorizing) 44 lb bag; (Decolorizing) 40 lb. bag

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.

Fermo-Casein

Potassium caseinate based fermentation aid designed to produce wines that are stable from all standpoints: catechins, proteins and polyphenols. Adsorbs the oxidisable polyphenols and stabilizes the proteins in the must.

• The electrostatically charged cellulose fibers not only improve the action of the bentonite, but adsorb the fatty acids produced by the yeast during stressful fermentations.

Application: To be added to the tanks once fermentation has started.

Packaging: 20 kg bag.

Recommended Dosage: 1 – 4 lb/1,000 gal. 10 – 50 g/hL.

Liquid-50

Designed to remove the tannins normally attributed to astringency without reaction with the anthocyanins responsible for color.

• In red and white wines results are a softer wine less susceptible to oxidation.

• Improves the taste of wines by stabilizing and enhancing tannins.

• A ready to use ultra pure liquid gelatin.

• Provides body and suppleness to the wines by removing the aggressive and astringent tannins.

Application: To be added at any stage of the winemaking process to reduce astringency.

Packaging: 25 kg and 200 kg drum.

Recommended Dosage: 0.25 – 4 lb/1,000 gal. 3 – 50 g/hL.

Liquid-30

A 30% Silicon Dioxide solution designed for clarification of must and wine to increase the efficiency of protein fining agents such as Liquagel-50 while preventing over fining.

• Negative charge of the Liquasil-30 combined with the positive charge of the Liquagel-50, creates a flocculating “net” which forces solids to the bottom of the tank.

• Designed for must clarification but can be used on wines.

• Should be used in conjunction with Liquagel-50 liquid gelatin.

Application: To be added at any stage of the winemaking process to reduce astringency.

Packaging: 25 kg drum.

Recommended Dosage: 1– 5 lb/1,000 gal. 10 – 60 g/hL.

PVPP-VT

Polyclar VT Primary function is to remove phenolic compounds from white wines and/or be added to vessels where faster settling is required.

• Also effective in removal of astringency in reds without removing color as a non-allergenic fining alternative.

• Average particle size of around 110 microns.

Application: Can be added at any stage of the winemaking process.

Packaging: 50 lb drum.

Recommended Dosage: 1 – 6 lb/1,000 gal. 10 – 70 g/hL.

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.

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.

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.

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.

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