Ever since wine has been bottled, the
problem of crystal precipitation has occured. Due to the mostly
short period of vinification, there is not enough time left
for natural crystallisation.
Even though, the crystals look beautiful and oenologists rather
consider them a quality characteristic, consumers keep complaining.
This is why preventive measures have to be taken.
VinoStab® NEW Carboxymethyl-cellulose for crystal stabilisation.
MetaGum® Specifically conditioned homogeneous
compound of highly-esterified metatartaric acid and gum arabic to
extend crystal stability.
Metavin® Opti Metatartaric acid produced by internal
esterification of tartaric acid. Optimal esterification for long-term
prevention of crystal precipitations.
Metavin® Carefully esterified metatartaric acid.
Kali-Contact Specially prepared, fractionated tartar
germ crystal for tartar stabilisation.
