Tartaric stabilisation
CHILLING TREATMENT TO DELIVER TARTARIC STABILITY IN WINE
Our reliable, efficient service has proven itself over many years, ensuring the stability of wines with regard to precipitations of potassium bitartrate. This technique’s success is due to a sensible treatment temperature and cream-of-tartar dose.
OUR PROVEN KNOW-HOW GUARANTEES YOU A WINE PERFECT-LOOKING WINE, FREE FROM POTASSIUM-BITARTRATE CRYSTALS AND TAILORED TO EACH TYPE OF WINE (BASE, WHITE, ROSÉ, RED, SWEET):
- A dose of cream of tartar specific to each type of wine
- A cold-soak temperature to suit the product
- At the end of the treatment, crystals undergo wine-friendly sieving, unlike with traumatising post-cooling filtration
- 300,000 hl treated per year
- The tartaric instability level of the vintage does not affect the efficiency of the cooling treatment, unlike electrodialysis and oenological inputs
UN PROCESS RESPECTUEUX DU VIN :
- Aucune modification des équilibres du vin : pH respecté,
- Une efficacité de traitement constante quelque soit le millésime, contrairement aux intrants oenologiques,
- Une gestion de l’oxygène pilotée par nos oenotechniciens au cœur de la prestation.
SEULE TECHNIQUE ACCEPTÉE PAR LA RÉGLEMENTATION EUROPÉENNE DES VINS ISSUS DE L’AGRICULTURE BIOLOGIQUE ET PAR LES CHARTES BIOLOGIQUES
CONSOMMATION ÉLECTRIQUE INFÉRIEURE À 0,5 KWH/HL, GRÂCE AU PROCÉDÉ DE RÉCUPÉRATION DES FRIGORIES, SUR LES UNITÉS EN TRAITEMENT CONTINU
TRAITEMENT POSSIBLE DÈS 15 HL
NATIONWIDE FLEET
- 8 mobile units: 50, 60, 100, 150 hl capacity to suit your facilities, volumes and products
- Throughput up to 1,000 hl/day
This equipment is available for purchase.
ETHYLPHENOL TREATMENT
Before becoming odorous, ethylphenols mask your wine’s aromas and flavours. Our ethylphenol treatment service surgically eliminates ethylphenols and fully protects the organoleptic qualities of your wine. This service consists of two simultaneous stages.
