Stabilisation

Titre_EtapesdeVinification-EN

Expert advise

This step concerns the preservation of the clarity and
microbiological stability during all phases after
fermentation.

Red wines

	General stabilization	Tartaric stabilization	Microbiological stabilization	Reduction of tannic reactivity
Gomme LA
Gomme Standard
Vinogom
Antitartre 40 Antitartre 36
Bitartrate de Potassium
Coef 2 and 5g
Sulfisol 6%, 8%, 10% 15% and 18%
Sorbasol

White and rosé wines

picto_stabilisation50

	General stabilization	Tartaric stabilization	Microbiological stabilization	Reduction of reactivity
Gomme LA
Gomme Standard
Vinogom
Antitartre 40 Antitartre 36
Bitrartre de Potassium
Vinoprotect
Coef 2 and 5g
Sulfisol 6%, 8%, 10% 15% and 18%
Sorbasol