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Eastern Canada: 905-562-0142
shopvinestovintages@gmail.com
Western Canada: 778-476-7755
shop@vinestovintages.ca
POLYMUST RANGE
Preparation of vegetable protein (pea) and PVPP for preventive treatment of oxidation of white and rosé musts and wines.
Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite.
Non-allergenic preparation based on vegetable protein, sodium bentonite and calcium bentonite, intended for fast and efficient fining musts and wines
Preparation with vegetable protein (patatin) and PVPP to stabilise the hue of rosé wines.
Clarification agent based on vegetable proteins (patatins).
Vegetable protein-based fining agent : patatin and pea.
VEGEMUST® is a specific combination of pure vegetable proteins with a high flocculation capacity, suitable for static cold settling and fining in fermentation of white and rosé wines.
PRODUCTS COMPATIBLE FOR ORGANIC WINEMAKING
All products need to be approved by your local governing body
Certified organic yeast according to organic production methods specified by European regulations 834/2007 and 889/2008 and in accordance with American regulations (NOP) for organic production. Terroir selection. Grape varieties: All wines.
Yeast preparator especially rich in growth and survival factors to ensure a strong and clean fermentation finish. Optimized formulation specifically for yeasts used in white and rosé winemaking. Patent FR 2736651.
Yeast preparator especially rich in ergosterol, to ensure a strong and clean fermentation finish. Optimized formulation specifically for yeasts used in red winemaking. Patent FR 2736651.
Organic nutrient based on yeast autolysates for regular and complete alcoholic fermentation.
Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency. Patent EP 1850682.
Micro granulated pure arabic gum with instantaneous dissolution (100% Verek).
Yeast walls to detoxify musts. Highly purified yeast cell walls to stimulate and activate alcoholic fermentation by adsoption of fermentaiton inhibitors.
100% chitosan based product of fungal origin for the control of the Brettanomyces spoilage.