Yeast Strains

ML Bacteria Cultures

Nutrients

Microbial Control Agents

Enological Enzymes

Enological Tannins

General Tools

• SO₂ Tablet Dosage Chart
• Fining and Stabilizing Agents
• Which Fining/Stabilizing Agent Do I Choose?
• Gelatins

Oenosteryl Effervescent Tablets

Oenosteryl Effervescent Tablets™ are a blend of potassium metabisulfite and potassium bicarbonate. They are packaged in 2 g (48/box) and 5 g (48/box) dosage levels. The effervescent action of the bicarbonate provides mixing in barrels or small tanks while reducing time and labor needed for stirring. The easy-to-use tablet form helps prevent overdose problems associated with other forms of SO₂ additions. Sealed strip packages keep unused tablets fresh for optimal potency. Cellar workers and others in the immediate area require no safety equipment because the tablets are solid and odorless. The potassium bicarbonate fraction in these tablets has little or no effect on pH.

Oenosteryl Effervescent Tablets can be used for various applications:

• In gondolas or picking bins to inhibit oxidation of grapes and juice, especially from Botrytis or mold.
• To inhibit indigenous yeast.
• In tanks before fermentation and directly into barrels after malolactic fermentation.
• During transport of must or juice.
• To make monthly sulfite additions to barrels.

Oenosteryl Effervescent tablets are safer to use than other application methods. These tablets are packaged to make additions simple and safe. Each individual tablet is released from the package and popped directly into the barrel, away from the technician's face. Although difficult to value, this is perhaps the greatest advantage of all.

Conversion Chart - ppm of Total Sulfur Dioxide

Fining and Stabilizing Agents

Argilact™ is a proprietary blend of activated bentonite and soluble casein. It may be used to help eliminate bitter or off-flavors from botrytised or mildewed grapes or from heavy press fractions. The negative charge of the bentonite adsorbs and precipitates positively charged colloids responsible for off-odors and haze. The casein component helps precipitate phenolic compounds responsible for oxidation and bitterness. Argilact can facilitate protein stability. An addition during cold settling in juice helps reduce the potential for oxidation and may protect against laccase activity. It also may reduce the overall amount of bentonite needed for protein stability. Argilact is produced in an easy-to-use, soluble form and can be conveniently added during a pump-over.

• Argilact Tech Sheet (PDF)

Casei Plus™ is a concentrated, powdered form of potassium caseinate produced from skimmed, fresh, pasteurized milk. The soluble “Plus” formulation of casein has 20-25% more protein than standard casein formulations, greatly increasing its fining ability. Casei Plus helps eliminate oxidized phenolic compounds, reduce iron content and diminish bitterness. Even with high doses, it does not lend itself to over-fining. It generates a lower volume of lees than standard casein.

• Casei Plus Tech Sheet (PDF)

Cold Mix Sparkolloid® NF was developed by Scott Laboratories to clarify and fine juice. It is a blend of polysaccharides with a carrier and has a strong positive charge. This positive charge neutralizes the repelling charge of particulate matter, allowing aggregation and formation of compact juice lees. Cold Mix Sparkolloid NF does not remove desirable color constituents and works well with pectolytic enzymes.

• Cold Mix Sparkolloid Tech Sheet (PDF)

Hot Mix Sparkolloid® NF is specially formulated to clarify wine without impacting aroma, body or flavor. It can be used after bentonite or carbon fining to help compact lees. Hot Mix Sparkolloid NF can be helpful in removing haze left by other fining agents. Bench trials are recommended.

• Hot Mix Sparkolloid Tech Sheet (PDF)

Ichtyocolle™ is positively charged isinglass produced from the swim bladders of fish. It is formulated for instant use without the need to pre-mix with citric acid. Ichtyocolle has been proven to enhance the clarity and brilliance of white and rosé wines and help precipitate active carbon. It can help improve filterability of wines made with botrytised grapes. Ichtyocolle is not sensitive to cold temperatures and may be slow to finish settling. The use of Siligel before treatment can help accelerate the settling process and decrease the volume of lees.

• Ichtyocolle Tech Sheet (PDF)

Polylact™ is a blend of polyvinylpolypyrolidone (PVPP) and soluble potassium casein in a cellulose base. This blend allows for more complete action on phenolic compounds while avoiding over stripping. Polylact acts evenly on monomeric compounds. It can be used both curatively and preventatively against browning and pinking in white juice or in wine under long term storage conditions. Polylact helps improve wine color and overall organoleptic properties.

• Polylact Tech Sheet (PDF)

Siligel™ is a colloidal silica solution that may be used in combination with gelatins, isinglass and all organic fining agents. It must always be added before organic fining agents. It improves flocculation and settling. Siligel can enhance filterability and it optimizes settling of lees. It can also reduce the risk of over-fining. Siligel is inert. One liter of liquid Siligel is equal to 1.3 kg.

Note: Use 0.5-1.0 mL Siligel to 1.0 mL gelatin

• Siligel Tech Sheet (PDF)

Stabivin™ is a purified liquid gum arabic. It is a high molecular weight polysaccharide comprised of calcium, magnesium and potassium salts. As a colloidal protector, Stabivin inhibits turbidity and sedimentation from the precipitation of anthocyanin compounds without affecting flavor or structure. One liter of liquid Stabivin is equal to 1.1 kg.

• Stabivin Tech Sheet (PDF)
• Stabivin TTB Request Letter (PDF)
  

Stabivin SP™ not only offers colloidal protection but also contributes a perception of sweetness and softness on the palate. It reacts mechanically in much the same way as Stabivin. Stabivin SP works especially well with rosé and fruit wines (e.g. strawberry, cherry and rhubarb) to protect against color precipitation. One liter of liquid Stabivin SP is equal to 1.1 kg.

Note: These gum arabic products help reduce the risk of colloidal deposits collecting in the bottle in wines bottled without filtration.

• Stabivin SP Tech Sheet (PDF)
• Stabivin SP TTB Request Letter (PDF)

*Note: The current TTB maximum dosage guidelines allow for 833 mL/1,000 gallons. This figure was established many years ago. Laffort’s recommended addition rates, however, are higher. If you wish to
use Stabivin or Stabivin SP at these higher rates, a letter must be sent to the TTB and a positive response must be received from them prior to use. A sample letter can be found below.

Viniclar™ is a proprietary formulation of polyvinylpolypyrolidone (PVPP). Viniclar does not leave any
residue after precipitation since it is insoluble in water and alcohol. It complexes with phenols and attracts low molecular weight catechins and other compounds responsible for pinking and browning. It can be used in conjunction with bentonite or casein.

• Viniclar Tech Sheet (PDF)

Dosage for all fining and stabilizing agents should be determined by laboratory bench trials.

Which Product Do I Choose?

	Product	Composition	Properties	Uses
	Argilact	Bentonite + Casein	•  Reduces oxidation potential •  Protects against laccase activity •  Facilitates protein stability •  Removes oxidized phenolic compounds	White, Rosé, Fruit: Treat moldy must (Botrytis) Remove bitterness or off-flavors Treat oxidized juice Promote protein stability Clarification
	Casei Plus	Casein	•  Removes oxidized phenolic compounds •  Removes iron casse •  Reduces oxidation potential	White, Rosé, Fruit, Cider: Clarification Treat oxidized wines Diminish bitterness and greenness Remove iron casse
	Gecoll Supra	Liquid Gelatin	•  Removes harsh and astringent phenolic compounds •  Rapid flocculation and settling	Red, White, Fruit: Remove harsh tannins Remove greenness Soften hard-pressed wine Clarification Help reduce microbial populations
	Gelarom	Liquid Gelatin	•  Targets and removes undesirable aromatic molecules •  Removes harsh phenolic compounds •  Rapid flocculation and settling	White, Rosé, Red, Fruit, Cider, Mead: Enhance aromatics Treat moldy must Clarification Help reduce microbial populations
	Gelatine Extra No.1	Heat Soluble Powder Gelatin	•  Reduces turbidity •  Preserves mature phenolic compounds to maintain structure and balance	Red: Clarification Promote a uniform gentle tannin fining prior to aging
	Ichtyocolle	Isinglass	•  Brilliant clarification •  Precipitates active carbon •  Improves filterability of wine made from botrytised grapes	White, Rosé, Fruit: Clarification Help unmask hidden aromatics Remove active carbon Improve wine filterability
	Polylact	PVPP + Casein	•  Gentle and complete fining action on phenolic compounds •  Removes oxidized molecules •  Protects against oxidation	White, Rosé, Fruit: Treat oxidized must or wine Use on must with Botrytis Inhibit browning or pinking Diminish bitterness Clarification
	Silligel	Colloidal Silica	•  Improves flocculation and settling •  Enhances filterability and optimize settling of lees •  Prevents over-fining	Red, White, Rosé, Fruit, Cider: Add before other fining agents Improve wine filterability Wine clarification
	Sparkolloid NF Cold Mix	Polysaccharides in an inert carrier	•  General clarification of JUICE •  Forms compact juice lees	White, Rosé, Fruit, Cider, Mead: Juice clarification Help compact lees
	Sparkolloid NF Hot Mix	Polysaccharides in an inert carrier	•  General clarification of WINE •  Reduces total lees •  Improves filiterability •  Adsorbs monomeric phenolic compounds responsible for browning and pinking	White, Red, Rosé, Fruit, Cider, Mead: Wine Clarification Remove haze left by other fining agents
	Viniclar	PVPP	•  Adsorbs monomeric phenolic compounds responsible for browning and pinking	White, Rosé: Treat oxidized must or wine Inhibit browning or pinking Diminish bitterness Clarification
	Stabivin	Gum Arabic	•  Inhibits colloidal sedimentation and associated color loss in bottle	Red, White, Rosé, Fruit, Cider: Protect wine colloidal structure Preserve wine color
	Stabivin SP	Gum Arabic	•  Contributes perception of sweetness and softness on the palate •  Inhibits colloidal sedimentation and associated color loss in bottle	Red, White, Rosé, Fruit, Cider, Mead: Add perception of sweetness and softness Protect wine colloidal structure Preserve wine color

GELATINS

Gecoll® Supra is available in an easy-to-use liquid form. In juice it possesses excellent clarifying, flocculating and rapid settling properties. Gecoll Supra’s surface charge density targets harsh tannins and phenolics and is particularly recommended for hard-pressed wines. Gecoll Supra helps preserve clarity, balance and organoleptic qualities of the wine. It can be used in conjunction with bentonite to compact lees in white wines. Bench trials are highly recommended. One liter of liquid gelatin is equal to 1.05 kg.

• Gecoll Supra Tech Sheet (PDF)

Gelarom® is produced in an easy-to-use liquid form. It has a specific surface charge density that targets undesirable aromatic elements in must and wine. To treat moldy must, add Gelarom to the juice at the beginning of cold settling. Gelarom has excellent clarifying and stabilizing effects that can soften the wine and enhance bouquet while conserving its composition. Bench trials are highly recommended. One liter of liquid gelatin is equal to 1.05 kg.

• Gelarom Tech Sheet (PDF)

Gelatine Extra No. 1™ is a heat soluble gelatin available in powder form. It is composed of high molecular mass protein chains which carry an enormous surface charge density. Its action is uniform throughout the wine (similar to egg white fining), reducing turbidity and removing colloidal substances that are likely to precipitate. Gelatine Extra No. 1 has an overall tannin polishing effect which preserves the mature phenolic compounds responsible for balance and structure.

• Gelatine Extra No. 1Tech Sheet (PDF)