FINING PRODUCTS下胶指南
不同的诺盟系列下胶产品：Polymix白维胶（易过敏），Polymix Natur’ 天然白维胶（避免过敏），Caseimix蛋白钾（易过敏），Clarpro香清土 ...
Maturing, wine preparation and Filtration
Post fermentation phase objectives: eliminating fermentation residues such as lees, yeasts, bacteria..., eliminating excess carbon dioxide (except for sparkling wines), clarifying the wine, stabilising the wine, conserving young aromas from grapes and fermentations, promoting general balance ...
Enzymes 酶系列指南
我们的葡萄酒酿造用酶为颗粒状. 这种颗粒状产品节约体积的优势使运输成本降低. 它还可以保证产品的稳定性, 使用者可在保质期内放心储存.
ALCOHOLIC Fermentation AND MALOLACTIC FERMENTATION 酒精发酵和苹乳发酵指南
为了保证正常发酵，酵母最少需要一定量的可吸收氮：200mg/L. 因此，我们有以下3个建议：0：加维他粉：不管任何葡萄汁都应该加入 1：加安酵粉Oenostim® 2：加活酵粉Actibiol...
Vinification guide
The vinification guide is a tradition at Lamothe Abiet. As usual, it presents processes for achieving a defined product objective. The wine maker can thus firstly select the products adapted to his choices, then can find detailed information on their implementation (commercial data sheets) ...
The pectin test
The degradation of pectins is an essential step during winemaking. The hydrolysis of must pectins by pectolytic enzymes reduces the must viscosity and enables faster and easier settling of the must. Full depectinization is necessary to achieve rapid and effective clarification of the must before alcoholic fermentation, avoiding the risk of off flavours.
Stabilisation products and other oenological products 稳定系列指南
在装瓶时加入诺盟胶或者标准胶可以补充下胶的不足，使颜色更加稳定。我们可以使用一个简单的方法测定颜色的稳定性...
Auxiliary fining tannins 单宁系列指南
下列方法帮助您选择合适的单宁类型和适当的单宁用量。为了使试验简单，我们先将粉状单宁制备成溶液，混合均匀，浓度为75g/L...