Wine Stabilisation
Stability of wine? Do you mean protein or tartaric?
Protein stabilisation
Unstable PR proteins cause haze in white and rosé wine. An enzyme route to stabilisation, with trial results and its use during alcoholic fermentation.
Tartrate stabilisation
Stop tartrate crystals forming without heavy cold stabilisation. How a liquid mannoprotein inhibits precipitation, how it is dosed and how it is added.
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With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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