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The ranges
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IMMUNOTESTΠ:
| PRODUCTS | PROPERTIES | PACKING |
|---|---|---|
| IMMUNOTESTΠ | A UNIQ METHOD. ImmunotestΠ specifically detects unstable proteins. | Kit 10 strips or 100 strips |
OTHER STABILISING AGENTS:
| PRODUCTS | COMPOSITION and PROPERTIES | PACKING |
|---|---|---|
| PRONIF | Selected arabic gum
metatartaric acid Red wine stabilisation | 1kg |
| CRISTAB GC | Cellulose gum
Tartaric stabilisation in wines | 5 L ; 20 L ; 1 kg ; 5kg |
| V40 | Metatartaric acid ; index 38 - 40
Delyas tartaric cristalisations | 500g ; 1 kg ; 5kg ; 25 kg |
| V 33 | Metatartaric acid ; index 32-33 | 1kg |
| FRUCTIDOR | Citric acid – Ascorbic acid
Wine stabilisation agains oxidation and iron casse | 1kg |
| BITARTRATE de Potassium | Cream of tartar - tartaric wine stabilisation | 5 kg; 25 kg |
PRESERVATIVES :
| PRODUCTS | COMPOSITION and PROPERTIES | PACKING |
|---|---|---|
| Stabiflor | Potassium sorbate
Prevents the refermentation of wine with sugar content and the formation of «flower» | 1 kg ; 5kg ; 25 kg |
| Oenoscorbol | L (+) ascorbic acid Antioxidising | 500g ; 1 kg ; 25 kg |
| Sulfiscorbate poudre | postassium metabisulfite / ascorbic acid | 1 Kg |
OENOLOGICAL CHARCOALS :
| PRODUCTS | COMPOSITION and PROPERTIES | PACKING |
|---|---|---|
| ACTIVA + Granulé | Removes white must and wine stains | 1Kg ; 5 Kg |
| ACTIVA + Poudre ou Liquide | Removes white must and wine stains | 20 Kg 20 L; 1000 L |
| CARBINE T Granulé | Removes white must and wine stains | 1 Kg |
| CARBINE T Poudre ou Liquide | Removes white must and wine stains | 5 Kg 20 L; 1000 L |
| ACTIVA + L | Liquid discolouring oenological charcoal
Removes white must and wine stains | 20 L; 1000 L |
DE-ACIDIFYING AGENTS ACIDIFYING AGENTS :
| PRODUCTS | COMPOSITION and PROPERTIES | PACKING |
|---|---|---|
| Oenomalil | DL - Malic acid REGULATED ACIDIFICATION | 1kg, 5 kg, 25kg |
| Oenolactil | L- Lactic acid REGULATED ACIDIFICATION | 1kg, 5 kg, 25kg |
The application rate of Oenolactil is calculated according to the following table:
DE-ACIDIFYING AGENTS ACIDIFYING AGENTS :
| PRODUCTS | COMPOSITION and PROPERTIES | PACKING |
|---|---|---|
| Dicalcic | Balanced wine de-acidification through formation of double salt | 15 kg |
| Oenotartril | L (+) tartaric acid
Regultaed acidification | 1kg ; 5kg ; 25 kg |
| Oenocitril | Monohydrate citric acid
Wine stabilisation | 1kg ; 5kg ; 25 kg |
| Bicarbonate de Potassium | Must and wine de-acidification | 1 kg ; 5 kg ; 25 kg |
| Carbonate de Calcium | Must and wine de-acidification | 500 g ; 25 kg |
SPIRIT PRODUCTS ( caramels) :
| PRODUCTS | COMPOSITION and PROPERTIES | PACKING |
|---|---|---|
| CARAMEL COLORANTS | Reinforce the colour of spirits | |
| CARAMEL KN | Brown hue | 20 L - 1000 L |
| CARAMEL KGS | Golden hue | 20 L |
ADJUVANTS :
| PRODUCTS | COMPOSITION and PROPERTIES | PACKING |
|---|---|---|
| Solution 64 | Solution with copper ions
Prevention and treatment of reduction odors | 1L; 5L |