AEB Fining, Stabilizing Agents
"Improving the wine through aging on mannoproteins"
Aging wine and giving it the time to mature and stabilize is a crucial step in the making of a high quality fine wines.
One of the tools that helps winemakers achieve the most from the aging process is the Batonnage (sur lees) program. This technology has a long time tradition in Burgundy, and in Canada it is well known as "lees stirring".
In this process, the new wine is left for several months in contact with fermentation lees that are occasionally re-suspended through stirring. Thanks to this process, membranes and walls of the yeast cells will go through lyses and release mannoproteins and other compounds that will enhance the richness of the wine. Moreover, these compounds, will contribute to the product stability. However, keeping the wine on the lees for a long time, may lead to problems like the rise of reduced-stinky odours and an increase in VA. Furthermore, aging wines in small barrels requires massive labour and immobilizes the wine for a long time.
Taking direction from this traditional wine making technique, AEB has developed a modern line of "aging aids" called Batonnage Plus. (These mannoproteins may also be used during fermentation for a better colour stability.)
Microcel
To be added to white musts when they start fermenting, it diminishes the concentration of phenolics and proteins in the finished wines.
Ideal Uses: Reduces phenolic contents and yields wines with cleaner bouquet. Botrytized or moldy grape musts. Oxidative protection.
The main philosophy of the Microcel product is that modern winemaking usually prefers a preventive approach instead of a curative one. Using Microcel winemakers stops oxidation at its onset.
Microcel is an active-adsorbent clarifier for musts and wines. It is composed of potassium caseinate, active fibers, and micronized pharmaceutical bentonite. During fermentation, Microcel absorbs the proanthocyanidins and monomeric catechins, which cause oxidation in wines. The color of treated wines becomes more appealing with greenish hues in white wines or more defined pink hues in the case of rose' wines. Musts treated with Microcel produce more complex wines, which retain their individual characteristics longer.
Effects of different Microcel components:
- Potassium Caseinate: Using potassium caseinate during fermentation results in a lower level of oxidable polyphenols (procyanidins and catechins), lower OD and therefore a finished wine that is going to be more resistant to oxygen. Potassium caseinate also fines for copper as well as iron (up to 50% of the initial content).
- Bentonite: The Bentonite used in Microcel is an extremely fine earth product selected to be very high in Cations. Having bentonite in the fermenting must is going to result in several advantages:
- Reduces the amount of bentonite required for protein stabilization
- Adsorbs laccases and triosynases which oxidize polyphenols
- Adsorbs fungicides
- 3. Charged Celluloses: Charged Celluloses improve fermentation kinetics by adsorbing toxins and long chain fatty acids that inhibit the yeast during fermentation. Also, the cellulose is going to work as a "boat" for the yeast cells so they can stay well suspended in the media. This is crucial especially in cold fermentation, when the activity is quite slow and there is little CO2. In these conditions yeast usually tend to precipitate down and bacteria take over in the upper part of the tank causing VA production.
Utilization: Dissolve the dose of Microcel in about 5-10 parts of cold water, wait approx 15 minutes, add to mass quickly and with mixing.
Dosage: 20-50g/Hl
Shelf life and storage: 3 years stored at room temperature in a non-humid environment.
Packaging: 25 kg bags
Spindasol
"Spindasol is used after protein fining agents are utilized to counter-fine the amassed solids into a more condensed sediment, yielding higher volumes of finished product."
IN MUSTS
- Lees are heavier than when using bentonite and the settling is much faster and compact
- Proteins of small molecular weight that might be important for nutrition are not affected by Spindasol®
- Only big and unstable proteins are removed
- It does not adsorb aromatic molecules
- It helps in achieving protein stability down the line
IN WINES:
- It does not affect color
- It can be used in conjunction with gelatin, casein and albumin in order to achieve a compact sediment, minimizing the lees
- Using Spindasol® to help settle the fining agents always improves filterability.
DIRECTIONS FOR USE:
Mix Spindasol® in must/wine using a Venturi or pump over. Dose the product either diluted 1:1 with water or at full strength. In musts, add Spindasol® before adding gelatin. In wines, wait at least ½ hour after the proteic clarifier (albumin, gelatin, casein) is fully homogenized, and then add Spindasol® and mix.DOSAGE:
It always depends on the wine or must to be treated, and trials are recommended. As a general rule of thumb, Spindasol® needs to be added at 5 to 10 times the amount of protein based clarifier used.SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a non-humid environment. Temperature should not fall under 5º C / 41º F.PACKAGING: 25 kg pail, 240 kg barrel
SPINDASOL W
Liquid silica for carbon fining and extra compaction in gelatin, albumin, and casein settling.
Ideal Use: Counterfining to improve settling and compaction.
In an acid media Spindasol quickly combines proteins and carbon forming heavy floccules making the sediment extremely compact.
Advantages of using Spindasol:
In musts:
- Lees are heavier than when using just bentonite and the settling is much faster and compact.
- Proteins of small molecular weight that might be important for nutrition are not affected by Spindasol
- Only large and unstable proteins are removed
- It does not adsorb aromatic molecules nor color
- It helps in achieving protein stability down the line
In wines:
- It does not affect color
- It can be used in conjunction with gelatin, casein and albumin in order to achieve a more compact sediment, minimizing the lees
- Using Spindasol to help settle the fining agents always improves filterability.
Utilization: Mix Spindasol in must/wine using a Venturi or by pumping over. Dose the product either diluted 1:1 with water or at full strength. In musts, add Spindasol before adding gelatin. In wines, wait at least ½ hour after the proteic clarifier (albumin, gelatin, casein) is fully homogenized, and then add Spindasol and mix.
Dosage: It always depends on the wine or must to be treated, and trials are recommended. As a general rule of thumb, Spindasol needs to be added at 5 to 10 times the amount of protein based clarifier used.
Shelf life and storage: Sealed containers will last for 2 years stored at room temperature in a non-humid environment. Do not store below 5 degrees Celsius.
Packaging: 25 kg pail, 240 kg barrel
BIOCATALASI
Selectively removes green and bitter catechins from red and white wines.
Cures light off flavors.
Ideal Use: Light fining of white and red juices and wines.
Highly recommended for fining "green" tannins in reds and bitter catechins in whites. Biocatalasi is a superior clarifier, based on technological aids, which act synergistically (micronized potassium caseinate, egg albumin, gelatin, PVPP and pharmaceutical bentonite). Improves and softens wines while the organic composition of the treated wine is enhanced. The high content of egg albumin softens wines without weakening their structure and rapidly absorbs the oxidized fraction present in the wine. Biocatalasi contains active agents to optimize and speed up settling. The clarification of wines rich in colloid protectors is improved, ensuring brightness and accelerated compaction of the lees.
Utilization: Dissolve Biocatalasi in about 5 parts of cold water. Wait 10 minutes, and quickly add suspension to mass with mixing.
Dosage: 20-50g/Hl
Shelf life and Storage: 2 years stored at room temperature in a non-humid environment.
Packaging: 1kg packet and 20 kg bags
DIVERGAN F (PVPP)
Manufactured by BASF, Divergan F is used by winemakers throughout the world for fining must and wine. BASF's unique polymerization process produces the purist polyvinylpolypyrrolidone, which is completely insoluble in must and wine and has many positively charged sites that selectively react with phenolic compounds. Divergan F has a high affinity for catechins and leucoanthocyanidins plus the ability to reduce these phenolic compounds with minimal effect of flavors and aromas. Divergan F is used frequently to stabilize the delicate color in Rosé and to help prevent "pinking" of certain white wines, thus ensuring a proper shelf life.
Dosing: For preventative use in white must or wine, use a Divergan concentration of 5–30 g/hl. For treatment against bitterness, use 15–25 g/hl. For oxidized wine 30–50 g/hl.
For the most effective treatment, must or wine should be clarified. Exact dosing should be determined with bench trials prior to use.
Directions for use: Add 1 part Divergan PVPP to 10 parts untreated wine or water. Allow to swell for 1-2 hours preferably with gentle mixing, then the PVPP suspension is poured into the storage tank and mixed thoroughly with the untreated wine. Within 15 minutes of mixing with the untreated wine, Divergan has completed its work. To save time, wine or juice can be filtered before the PVPP has completely settled out, though there is no harm in waiting until it has.
Storage: Store in a dark, cool, dry and odour free environment for up to 3 years without loss of activity.
Catalasi
Potassium-caseinate based clarifier. To cure oxidized wines or to add "freshness" to fermenting musts. Used in fermentation it helps to prevent "pinking".
Ideal use: Prevention or elimination of browning in white wines and juices. Colour protection in Rose'.
Catalasi can be used to successfully eliminate or prevent darkening of white wines, the occurrence of "brick" hues in rosé, and yellow hues in red wines. The potassium caseinate present in Catalasi highlights the original aromas and color, reducing the level of polyphenols and polymerized, oxidized components. It also contains a strong antioxidant (vitamin C) and a calibrated dose of SO2 important to neutralize eventual peroxides produced by the dehydro-ascorbic acid. 20g/Hl of Catalasi (1.5lb/1000 Gal.) yield 6ppm SO2
Utilization: Dissolve the dose of Catalasi in about 5 parts of cold water. Wait 15 minutes before use. Add quickly to mass with maximum turbulence.
Dosage: 20-50g/Hl (1.5-4 lbs/1000 Gal). For every 1 lb/1000 Gallons of Catalasi addition, there is an increase of 6 mg/l of SO2 in the wine.
Shelf life and storage: 2 years stored at room temperature in a non-humid environment.
Packaging: 1kg pack and 20 kg bags
Ovogel
Powder egg albumin for bitter phenolics removal
Ideal Use: Softening Red Wines
Ovogel is one of the most suitable clarifiers for red wines because it softens and maintains their finesse and structure. Ovogel combines with the polyphenols and anthocyanins and polymerizes oxidized matter, which can precipitate in the bottle. When combined with silica sol, it guarantees effective brightened clarifications with fewer lees. Ovogel eliminates the unpleasant bitter-astringent note of wines kept in wooden barrels.
Utilization: Dissolve the Ovogel dose in cold water at the ratio of 1:4. Immediately add to wine very slowly in order to avoid foam formation. Better settling and more compact lees result when adding 2 parts of Spindasol are added after the Ovogel addition. Wait 30 minutes after Ovogel addition before adding Spindasol.
Dosage: Red wines: 3-30 g/Hl
(1 part of Ovogel combines with 2 parts of tannin (Tannic polyphenols).
Shelf life and storage: Sealed containers will last for 2 years stored at room temperature in a non-humid environment. Do not store below 5 degrees Celsius
Packaging: 500 g packets and 10kg bags
Bioquickgel
The synergetic effect of its components helps ensure that the wine is fined even if it has a high level of turbidity and is rich in polysaccharides; two components that typically cause problems in clarifying wines. Bioquickgel® AF forms a very compact "net" of flocculants which ultimately gives the wines brightness, makes the wine easier to filter and leaves compact and heavy lees. The sediment left at the bottom of the tank will be very compact making for easy and clear rackings. According to the European Community regulation 2000/13/CE, Bioquickgel® AF is considered a non allergenic product. DIRECTIONS FOR USE:
Make a slurry in cold water (1:10 parts of water dilution) and then add to the tank. Homogenize well by pumping over or utilizing a tank mixer.DOSAGE:
In red wines: 20-60 g/Hl (2-6 lbs/1000 Gal).SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a non-humid environment.PACKAGING:10 kg bag
Gelsol
Gelsol® is liquid gelatin produced by a process of irreversible hydro solubility that maintains a constantly stable liquid product. The clarifying effect achieved through instantaneous flocculation results in the formation of large, heavy macro coagula therefore sediments are compact and easily filtered out. Wines become softer and less susceptible to oxidation because they remove condensed tannins, which give astringency to wines. Gelsol® has little affinity with anthocyanins; therefore it is ideal for red wines because it does not cause any loss of color intensity. Gelsol® is a liquid product prepared enzymatically, without the use of heat. The production of dry products relies on the use of high temperatures, to hydrolyze the gelatin and especially to put it in a dry solid form. Heat denatures proteins making them less efficient. Gelsol®"s production system avoids this problem. Gelsol® never sees the solid phase; it will be more efficient and will not form "balls" or "pyramids" by going back into a solid form in tanks.DIRECTIONS FOR USE:
Dilute in 1 to 3 parts of water before adding it to the wine. (Flotation systems will require higher dilution). In musts, add Spindasol® or Carbosil® before adding Gelsol®. In wines, wait at least ½ hour after the Gelsol® is fully homogenized, and then add Carbosil® or Spindasol® and mix.DOSAGE:
It always depends on the wine or must to be treated, and trials are recommended. For must clarification in combination with Spindasol®, do trials starting from 5 ml/Hl (½ pound/1,000 Gal) and compact with 5 to 10 times the weight of Spindasol® or Carbosil®. For red wines fining trials normally start from .026 mls/liter (¼lb/ 1000 Gal) and dosages of Spindasol® are only 3-4 times the amount of Gelsol®.SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a non-humid environment. Temperature should not fall under 5º C / 41º F.PACKAGING:25 kg pail 250 kg drum
Ittiosol
isinglass based, liquid fish gelatin, for phenolics fining
Ideal Use: Delicate fining of white wines. Improving brilliance in red wines
Ittiosol is a protein based clarifier obtained from the hydrolysis of skin collagen derived from wild white fish. The product comes in a liquid form at a 30% concentration. When introduced into the wine/must media it immediately flocculates and guarantees a very "delicate" fining of white and red wines.
The molecule of Ittiosol is shaped so that it has very low affinity for larger phenols, which are not an issue in whites, and are desired in reds. Its action on the wines is selective for the small, bitter and brown compounds. It also has a positive impact on the aromatics by cleaning the overall bouquet. In distillates that have been kept too long in contact with new wood, it removes astringent tannins and gives softness and finesse.
Utilization: Use full strength and add directly to the tank from the top and homogenize. For compact and quick settling, use 2-5 parts of Spindasol, mixing it 30 minutes after Ittiosol has been added.
Dosage: It always depends on the wine or must to be treated, and trials are recommended.
White Wines: 5-10mL/hL
Red Wines: 5-30mL/hL
Shelf life and Storage: sealed containers will last for 2 years stored at room temperature in a non-humid environment. Do not store below 5 degrees Celsius.
Packaging: 25 kg pail
Carbosil
Carbosil® is a liquid clarifier based on silica and decolorizing carbon. It allows a quick and efficient color removal in both musts and wines. Carbon is hydrated and in liquid form, so the product is safe and practical to use. It is highly recommended on musts of Pinot Grigio or those obtained from over-ripe grapes. It will yield a clear must/wine with no trace of carbon and a compact sediment.DIRECTIONS FOR USE:
It may be used in cold settling along with Gelsol® for must clarification, or added during fermentation to reduce color. Mix Carbosil® in must/wine using a Venturi or pump over. Dose the product either diluted 1:1 with water or full strength. In musts, add Carbosil® before adding gelatin. In wines, do the opposite; wait at least ½ hour after the clarifier (albumin, gelatin, casein) is fully homogenized, and then add Carbosil® and mix.DOSAGE:
It always depends on the wine or must to be treated, and trials are recommended. As a general rule of thumb, Carbosil® needs to be added at 5 to 10 times the amount of clarifier used. When used as color remover during fermentation, rates of addition are between 25-60 ml/Hl (2-5 pounds/1000 Gal).SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a non-humid environment. Temperature should not fall under 5º C / 41º F.PACKAGING: 25 kg pail
Bentogran
Pure, pharmaceutical grade bentonite, fast swelling and high efficiency because of its extreme purity and its exceptional swelling power (30/35 ml/2 g). Bentogran® is used at addition rates that are approximately ½ to 1/3 of the regular Na-Bentonite. Bentogran® compacts extremely well, minimizing lees, and since less bentonite is used, water dilution is also minimized. The results are improved quality as well as quantity of wine.DIRECTIONS FOR USE:
Because of its unique swelling power, Bentogran® needs to be re-hydrated in approximately 15-20 parts of hot or cold water. Only by doing this, winemakers take full advantage of the swelling power of this product and use much less bentonite than normal. When re-hydrating Bentogran®, calcium rich water should be avoided. Some wine may be used along with water if water addition limits become an issue. After initial homogenization, let Bentogran® swell for 60 minutes before addition.DOSAGE:
15-50 g/Hl (1-4 lbs/1000 Gal).SHELF LIFE AND STORAGE:
2 years stored at room temperature in a non-humid environment.PACKAGING: 1kg packs & 25 kg bags
Antibrett
It is a technology based on an activated yeast hull preparation that displays adsorbing proprieties towards 4-ethyl-phenol and 4-ethyl-guaiacol compounds. The technology applied to the yeast in the production of the hulls makes sure that only the external cell-walls are broken. In particular, the chitin is degradated and cytoplasm membrane is saved. It should be used in musts or wines when a contamination from Brettanomyces is feared.Antibrett inhibits the production of Vinyl-reductase which is responsible for the transformation of cinnamic acids in the corresponding ethyl derivatives, responsible for Brett smell. Also, the enzymatic activity of Antibrett will eliminate the microorganism from the wine or must. Early additions will give better results but the pollution can also be "cured" later in the process.
DIRECTIONS FOR USE:
Dilute directly in 20-30 parts of non sulfurized must or demineralized water and add to the tank with pump-over.DOSAGE:
Up to 40 grams/Hl (3 lb/1,000 Gal). Ethanol will diminish the activity of the enzyme, so lower ends of the range of addition are for treatments in the must, higher levels are recommended for additions to the wine.SHELF-LIFE AND STORAGE:
Antibrett is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.PACKAGING: 500g can
More Fermentation & Finishing
