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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 made from potassium metabisulphite and potassium carbonate, and are packaged in 2 g (48/box) and 5 g (48/box) dosage levels. The effervescent properties of the tablets facilitate good mixing of the SO₂ in barrels. When adding tablets to larger volumes of wine or juice in tanks, mixing is necessary.

Oenosteryl Effervescent tablets can be used in the following applications:

• Add to picking bins or gondolas to protect grapes and juice from oxidation due to mold, mildew or Botrytis.
• Add to tanks before or after fermentation; add to barrels directly after malolactic fermentation.
• Use to make monthly adjustments of SO₂ levels during barrel aging.

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

Fining and Stabilizing Agents

Argilact is a Laffort Oenologie proprietary blend of activated bentonite and soluble casein. It is produced in an easy-to-use, soluble form and can be conveniently added during a pumpover. Addition of Argilact during cold settling in juice will reduce the potential for oxidation and will help protect against laccase activity. Argilact will also facilitate protein stability and remove certain oxidized phenolic compounds from juice or wine.

• Argilact Tech Sheet (PDF)

Casei Plus is a concentrated, powdered form of potassium caseinate produced from whole milk. The soluble “Plus” formulation of casein has 20-25% more protein than the regular casein formulation, greatly increasing its fining ability. Casei Plus helps eliminate oxidized phenolic compounds and iron casse. Even with high doses, it does not lend to over-fining. It generates a lower volume of lees than regular casein.

Cold Mix Sparkolloid was developed by Scott Laboratories to clarify and fine juice. It is a blend of polysaccharides with a food grade carrier that 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 does not remove desirable color constituents. Cold Mix Sparkolloid can be used to achieve maximum clarity and sparkle at lowest total cost.

• Cold Mix Sparkolloid (PDF)

Hot Mix Sparkolloid is a different proprietary blend of polysaccharides and carrier specially formulated for superior clarification in wine. Bench trials are required. Contact Scott Labs for bench trial instructions.

• Hot Mix Sparkolloid (PDF)

Ichtyocolle is a specific white wine-fining agent from Laffort Oenologie proven to enhance clarity and brilliance, even on wines made from botrytised grapes. It can also precipitate active carbon. Ichtyocolle is not sensitive to cold temperatures but may be slow to finish settling. The use of silica gel before the treatment can help accelerate the settling process and decrease the volume of lees. To prepare this product for use, please follow manufacturer's directions.

• Ichtyocolle Tech Sheet (PDF)

Polylact is a blend of PVPP and casein in a cellulose base. The blend allows for more complete action on phenolic compounds while avoiding the overstripping often associated with higher doses of pure product casein or PVPP. Polylact acts evenly on monomeric phenolic compounds. It can be used both as a curative and as a preventative against browning and pinking in white juice or wine.

• 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 kg of liquid Siligel is equal to 1.3 liters.

Stabivin is a filtered solution of purified gum derived from Acacia trees. This gum serves as a colloidal protector in wine. It inhibits turbidity and natural colloidal sediments without stripping flavors or body. In white or rosé wines, Stabivin inhibits copper casse. In red wines, Stabivin inhibits color drop out or iron casse related to sediments. Add to the wine after filtration just prior to bottling basing levels on winemaker trials and preference. One kilogram of liquid Stabivin is equal to one liter.

Stabivin SP reacts mechanically in much the same way as Stabivin. Due to a unique preparation method, in addition to colloidal protection, Stabivin SP contributes a perception of sweetness and softness on the palate. Add to the wine after filtration just prior to bottling basing levels on winemaker trials and preference. One kilogram of liquid Stabivin is equal to one liter.

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

Stabivin SP Tech Sheet (PDF)

NOTE: The manufacturer's (Laffort's) recommended dose for Stabivin and Satbivin SP exceeds the current legal US limits for gum arabic additions. Gum arabic is a GRAS product and has been used at the suggested levels in Europe for several years. However, you may use Stabivin and Stabivin SP at the elevated recommended levels ONLY after requesting and receiving permission from the Alcohol and Tobacco Tax and Trade Bureau. A sample letter is provided below.

Subsequent use will require sending another letter and waiting for an additional response before use.
These procedures may change in the future depending on the commercial response for the products at these dosage levels. We will keep you apprised of any future developments.

Stabivin TTB Request Letter (DOC)

Viniclar is a proprietary formulation of PVPP. It is composed of macromolecules derived from synthetic polymerized vinyl-pyrolidone. 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 darkening wine’s color. It can be used in conjunction with bentonite or casein. Rack off the lees or filter after using Viniclar.

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

Which Product Do I Choose?

	Product	Composition	Uses
	Argilact	Bentonite + Casein	Reduce oxidation potential. Protect against loccase activity. Facilitate protein stability. Remove oxidized phenolic compounds.
	Casei Plus	Casein	Remove oxidized phenolic compounds. Remove iron and copper casse. Reduce oxidation potential.
	Cold Mix Sparkolloid	Polysaccharides + DE	General clarification of juice. Form compact juice lees.
	Hot Mix Sparkolloid	Polysaccharides + DE	General clarification of wine.
	Ichtyocolle	Isinglass	General clarification of white wine. Precipitate active carbon.
	Polylact	PVPP + Casein	Gentle and complete fining action on phenolic compounds. Remove oxidized molecules. Protect against oxidation
	Siligel	Colloidal Silica	Improves flocculation and settling. Enhances filterability and optimizes settling of lees. Prevents over-fining.
	Viniclar	PVPP	Adsorb monomeric phenolic compounds responsible for browning and pinking.
	Stabivin	Gum Arabic	Inhibit copper and iron casse. Prevent colloidal sedimentation and associated color loss in a bottle. Inhibit turbidity.
	Stabivin SP	Gum Arabic	Contribute perception of sweetness and softness. Inhibit copper and iron casse. Prevent colloidal sedimentation and associated color loss in a bottle. Inhibit turbidity.

Gelatine Extra N° 1 is a heat soluble gelatin available in powdered form. It is composed of high molecular mass protein chains, which carry an enormous surface charge density. Its action results in uniform fining throughout the wine (similar to egg white fining). Gelatine Extra Nº 1 has excellent clarifying and stabilizing capabilities. It rapidly reduces turbidity in wine by eliminating colloid substances likely to precipitate. It allows wine to mature by retaining structural harmony and organoleptic qualities. Aging potential is optimized since the wine's polyphenolic composition is retained.

• Gelatine Extra No. 1Tech Sheet (PDF)

Gelarom (an easy-to-use liquid gelatin) has a surface charge density that targets undesirable aromatic elements in must or wine which inhibit bouquet. It has excellent stabilizing and clarifying effects that can soften a wine and enhance bouquet while conserving the wine's composition. Gelarom is recommended for light wines where fruitiness is desired.

• Gelarom Tech Sheet (PDF)

Gecoll Supra is a liquid gelatin made from pure, raw material. It has been produced to have a high surface charge density in a liquid form. Gecoll Supra is suitable for all types of wine. It can improve the taste of wines by stabilizing and enhancing tannins which provide body and suppleness to the wines and by fixing and removing aggressive and astringent tannins. Gecoll Supra respects the aromatic expression of wine. This is due largely to its purity. The quality of the raw material used to produce Gecoll Supra makes it possible to obtain a very fine clarification that is neutral as regards to the aromatic expression of wine. Gecoll Supra is particularly recommended for stabilizing and clarifying red wines for aging; rosé and nouveaux wines; and dry and sweet white wines (in combination with bentonite, tannins or silicagels). It can also be used to remove harsh tannins in wines.

• Gecoll Supra Tech Sheet (PDF)