Also known as L-Ascorbic Acid or Vitamin C. Ascorbic acid is a naturally occurring organic compound with antioxidant properties. Ascorbic acid is one form of vitamin C. It dissolves well in water to make a mildly acidic solution. In pharmaceutical ascorbic acid is used to create Vitamin C supplements.

Bentonite 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. It attracts positively charged particles to help settle out proteins that can lead to cloudiness in the bottle. It can be rehydrated in hot of cold water and can be used at any stage in the production process.

A general-purpose industrial chemical that in a solid form is suitable for making into a solution for the removal of stubborn tartrates in stainless steel tanks and equipment. Neutralizes with an acidic rinse (3% w/w Citric acid solution). Other name: Sodium Hydroxide, NaOH

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. It should always be added to finished wines and never to unfermented grape juice because it can be converted into acetic acid by the action of yeast, resulting in a wine with excess volatile acidity.

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 by dosing with high rates of KHT crystals to force precipitation. Other names: Potassium Bitartrate; Potassium Acid Tartrate, KHT.

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. We also recommend an addition of organic nitrogen sources (Springferm) for its vitamins and minerals. ATP carries both domestic and import product.

Filtration media composed of microscopic diatom silica structures millions of years old. DE is used in the wine and beer industries as an extremely effective and economical filtration media to facilitate liquid-solid separating. Its uniquely strong cylindrical geometry shape, high-pore volume, and low resistance to flow make it a classic filter medium. Produced by Imerys, the world’s leading supplier of natural minerals for beverage filtration and processing.

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.

Lightweight expanded bubble structure derived from volcanic glass that’s milled and classified into powders that are used in both pressure and vacuum filtration equipment. Perlite filter aids are inert and will impart no taste or odor into wine, and are virtually insoluble in mineral and organic acids at all temperatures.

Also known as potash or pearl ash. In the production of wine or Juice it is used for de-acidification. In addition using potassium carbonate has the least detrimental effect on the sensory characteristics of the wine.

Potassium Metabisulfite is used in must or wine to prevent oxidation and/or spoilage. It can be used both in a powder or liquid form to sprinkle over grapes prior to crushing. Its action in water inhibits harmful bacteria through the release of sulfur dioxide. It can also be used as an antiseptic agent to sanitize tanks, lines and pipes. Note: Its strength is about 17% greater than Sodium Metabisulfite and should be mixed accordingly.

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.

Sodium Percarbonate is a white odorless, crystalline powder which when added to water releases hydrogen peroxide, a powerful disinfectant. Natural choice for use on barrels, presses, lines and pipes, tanks and other winery equipment. Approved for use around food.

Inhibits reactions associated with oxidation/microbial spoilage. Also increases color intensity and hue, improves flavor profile, and enhances aging potential of wine. ATPGroup is a world leader in providing the highest-quality Tartaric Acid to the food and beverage industries. 100% derived from grapes. Unique to grapes, it is the main acid found in most finished wines. Reduces the pH and increases titratable acidity. Low pH conditions – increases the sulfur dioxide effectiveness.