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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

Tablet Size 1 Liter 1 Gallon 60 Gallons 100 Gallons 1000 Gallons
2 g 2000 ppm 529 ppm 9 ppm 5 ppm 0.50 ppm
5 g 5000 ppm 1323 ppm 22 ppm 13 ppm 1.30 ppm

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Fining and Stabilizing Agents



ARGILACT

White, Rosé , Fruit

 

#15470

 

1 kg

 
For the Treatment of Moldy Must and the Gentle #15471 5 kg  
Removal of Oxidized or Bitter Compounds #15472 25 kg  

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.


Recommended Dosage:
    600-1000 ppm (60-100 g/hL) 4.8-8.0 lb/1000 gal  

 

CASEI PLUS

White, Rosé , Fruit

#15395 1 kg  
To Help Prevent Oxidation or for the Removal of Oxidized Wine Components      

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.


Recommended Dosage:
  For Clarification 50-200ppm (5-20mL/hL) 0.42-1.6 lb/1000 gal  
  For Oxidized Wines 200-400ppm (20-40mL/hL ) 1.6-3.2 lb/1000 gal  

 

COLD MIX SPARKOLLOID NF

White, Red, Rosé, Fruit, Cider, Mead

#15036 25 lb  
For Superior Clarification of Juice      

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.


Recommended Dosage:
    125-250 ppm (12.5-25 g/hL) 1.0-2.0 lb/1000 gal  

 

HOT MIX SPARKOLLOID NF

White, Red, Rosé, Fruit, Cider, Mead

#15035 25 lb  
For Superior Clarification of Wine      

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.


Recommended Dosage:
    125-500 ppm (12.5-50 g/hL) 1.0-4.0 lb/1000 gal  

 

ICHTYOCOLLE

White, Rosé, Fruit

#15306 250 g  
Isinglass Treatment Specific for Clarification      

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.


Recommended Dosage:
    10-30 ppm (1-3 g/hL) 0.08-0.24 lb/1000 gal  

 

POLYLACT

White, Rosé, Fruit

#15475 1 kg  
For Treatment of Oxidized Must or Wine or to Help Prevent Browning and Pinking #15476 10 kg  

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.


Recommended Dosage:
To treat oxidized juice, add at cold setting
    300-700 ppm (30-70 g/hL) 2.4-5.6 lb/1000 gal  
To protect from oxidation, add during a tank mixing
    150-300 ppm (15-30 g/hL) 1.2-2.4 lb/1000 gal  

 

SILIGEL

Red, White, Rosé, Fruit, Cider

#15420 1.3 kg  
Colloidal silica for improved settling      

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.


Recommended Dosage:
    250ppm (25 mL/hL) 946 mL/1000 gal  

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

 

STABIVIN

Red, White, Rosé, Fruit, Cider

#15480 1 kg  
Gum Arabic for Prevention of Colloidal Sedimentation #15481 5 kg  

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.


TTB Legal Dosage*:
    240ppm (22 mL/hL) 833 mL/1000 gal  




STABIVIN SP

Red, White, Rosé, Fruit, Cider, Mead

#15495 1.1 kg  
Gum Arabic for Prevention of Colloidal
Sedimentation and for Soft Palate Enhancement
#15496 5.5 kg  

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.


TTB Legal Dosage*:
    240 ppm (22 mL/hL) 833 mL/1000 gal  

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

*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

White, Rosé

#15493 1 kg  
For treatment of pinking and browning      

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.


Recommended Dosage:
  As a Preventative 150-300ppm (15-30 g/hL) 1.2-2.4 lb/1000 gal  
  Curative Treatment 300-500ppm (30-50 g/hL ) 2.4-4.0 lb/1000gal  
  For Oxidized Juice 400-800ppm (40-80m g/hL) 3.2-6.4 lb/1000gal  

 

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

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Which Product Do I Choose?

  Product Composition Properties Uses
Fining and Clarification 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
Stabilization 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



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GELATINS


GECOLL SUPRA

Red, White, Fruit

#15402 1.05 kg  
For the treatment of astringent must or wines #15400 5.25 kg  
  #15401 21 kg  

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.

 

GELAROM

White, Rosé, Red, Fruit, Cider, Mead

#15412 1.05 kg  
To enhance bouquet in finished wines or for the treatment of moldy must #15410 5.25 kg  
  #15411 21 kg  

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.


GELATINE EXTRA No. 1

Red

#15415 1 kg  
For gentle fining of structured red wines prior to bottling      

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.



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