Bactiless
Helps to lower the bacterial population in wines, while not affecting the overall yeast population and avoiding sensory impacts.
No Brett Inside
Represents an innovative and efficient tool to fight against Brettanomyces, preserving aromatic qualities of the wine in the process.
Inostab MES
Delays the formation of tartaric sales (both potassium and calcium) in wine, and is a highly purified cellulose gum.
Calcium Tartrate
Essential for optimum tartrate stabilisation of wines that contain a high calcium content liable to form precipitates in the bottle.
Flashgum R MF
Harmonises the structure of weak wines and increases the impression of volume and fullness in mouth, re-establishing the balance of flavours.
Potassium Metabisulphite
Contains 52 to 55% available sulphur dioxide, is an antiseptic against yeast/bacteria and operates as an antioxidant activity.
Inodose Tablets
Simplify the sulphiting operation for wines matured under wood and allow for gradual uniform release of the required dose of SO2.
Citric Acid
Used for neutralising caustic residues and odours; especially through pad filters prior to filtration.
Lactic Acid
Guarantees effective protection against potential microbial contamination during prolonged periods of non-use.
Ascorbic
Antioxidant for use in wine and cider, for use use in conjunction with appropriate levels of Free SO2.
Malic Acid
Add to white and rosé wines to balance the acid profile of a wine, or where a tartaric acid addition is not desired.
Potassium Sorbate
Added to sweet wines and liqueurs to inhibit alcoholic fermentation by yeasts.
Tartaric Acid
Used to balance the palate in reds and adds a crisp finish in whites while lowering pH to aid SO2 in preserving wine.
Cream of Tartar
Australian Food Grade pure Cream of Tartar (potassium bitartrate)