Fining and Stabilizing

Vegetal Protein

Product

Properties

Application

Vegetal isolate of protein from potato, which has been selected for its clarification properties.

Clarification & Stabilization

Gelatines

Gelatins are obtained from the partial hydrolysis of the collagen contained in animal skins. They are used in the fining of red, white and rosé wines, in order to clarify and stabilise the wine, and to improve their sensory qualities. The gelatins manufactured in our factory are made from rigorously selected raw materials and undergo strictly controlled production protocols.

 

Numerous parameters involved in gelatin manufacturing lead to a great diversity of products, however three main criteria allow this diversity to be characterised:

  • Type of hydrolysis: chemical or enzymatic.

  • Intensity of hydrolysis.

  • Purity of the raw gelatin used.
     

Depending of these criteria, very different gelatins are produced, whose properties, and consequently organoleptic impacts on the wine, are extremely varied.

Application

Properties

Product

Characterised by a high surface charge density enabling it to act with precision on certain colloidal substances which act as aroma maskers.  Promotes aroma expression, and restores freshness without modifying the structural equilibrium of the wine.

Arabic Gums 

Clarification & Stabilization

Clarification & Stabilization

Liquid gelatin produced from a selection of exceptionally pure raw materials.  Pig origin exclusively. Promoting the organoleptic potential of wines, elimination of phenolics and aggressive tannins. Recommended for red and rose wines.

Solution of pure food grade gelatine - Pig origin exclusively.

Allows rapid elimination of undesirable phenolics and contributes to the wine's ageing potential.

Clarification & Stabilization

Cellulose Gum Solution

Application

Properties

Product

Tartrate Precipitations

Intended for wine stabilisation in relation to tartrate salt precipitations.  Can be used on white and lightly coloured rose wines ONLY.

Product

Properties

Application

Colloidal Stability

Colloidal Stability

Colloidal Stability

Colloidal Stability

Arabic gum, specially filtered and purified, made from selected premium raw material. Contributes to the colloidal structure of the wines..

A filtered, purified solution of "100% Verek " gum arabic, with a high stabilization index 

Granulated gum arabic. Stabilises colouring matter in young red wines.  Softens the wines aggressive tannins, instant dissolving.

Metatartaric Acid

Product

Properties

Application

Intended for wine stabilisation in relation to tartrate salt precipitations.

Tartrate Precipitations

Bentonites

Combination of selected bentonites and soluble casein

Clarification & Protein Stability

Application

Properties

Product

Protein Stability

Natural calcium bentonite for protein stabilisation of wine during crossflow filtration.

Activated Carbon

Organoleptic Corrector

Oenological carbon from vegetal origin. It is characterised by a specific porosity that allows the selective adsorption of geosmin and octenone.

Powdered activated carbon for the treatment of oxidised white wines.

Oxidation Correction

Granulated activated carbon for the treatment of oxidised white wines.

Oxidation Correction

Application

Properties

Product

Other Products

Application

Properties

Product

A colloidal solution of silicon dioxide 

Oxidation protection for musts and juices, preserving freshness and aromatic intensity.

Oxidation Protection

Oxidation Treatment

Brettanomyces Control

Preventive and curative treatment of oxydation in wine and must. Pure Polyvinylpolypyrrolidone.

Chitosan and enzyme based preparation for the control of Brettanomyces spoilage.

Potassium Sorbate - yeast inhibitor for sweet wines.

Yeast Inhibitor

Formula made from chitosan, vegetable protein (patatin, which is a potato protein isolate) and pectinase and ß-glucanase-based enzyme preparation for reducing the microbial load (yeasts, lactic bacteria, acetic acid bacteria), as well as protecting wines against certain unfavourable microorganisms. 

Microbial Protection,

Antioxidant, Clarification

Treatment for oxidation and maderization in rose and white wines.  Removes browning and contributes to colour refreshment, refines sensory characteristics.  In the case of Botrytis infected grapes, recommended in young wines to decrease oxidized characteristics. Clarification agent contributing to preparing for wine filtration.

Oxidation Treatment

Fish-based fining agent adapted to high-grade white and rosé wine fining and clarification

Fining agent which is particularly adapted for reducing and harmonising excess polyphenolic fractions in red wines.

Preparation associating PVPP and potassium caseinate that efficiently contributes to the adsorption of oxidised and oxidisable phenolic compounds while preserving the organoleptic potential of wines.

Fining and Clarification

Soften Tannins

Floculation and Settling

Oxidation Treatment

Ontario Location

Monday - Friday: 9:00 to 5:00

Saturday: 9:00 to 12:00Sunday: closed

British Columbia Location

Monday - Friday: 8:00 to 5:00

Saturday & Sunday: closed

Québec Location

Monday - Friday: 9:00 to 5:00

Saturday & Sunday: closed

 

Ontario Location

shopvinestovintages@gmail.com

991 Twenty Rd,
Jordan, ON, L0R 1S0

British Columbia Location

shop@vinestovintages.ca

445 Warren Ave E

Penticton, BC, V2A 3M3

Québec Location

ventes@vinestovintages.ca

850 rue Jean-Neveu,

Longeuil, QC, J4G 2M1

Copyright © 2019 Vines to Vintages Inc.