Stabilizing Agents
AEB supplies wineries with a full range of stabilizers from the very early stages of winemaking all the way to the bottle. Scroll down to find your solutions and links to the products at the bottom of the page.
| Protects from oxidation Red and white grapes or must in mechanical harvesters, gondolas, conveiers | ||
| Aromax B4 (1/2-1 kg per ton of grapes) | ||
| Help wines for tartrate stability | ||
| Crystalflash (20-40 g/Hl - 1.5-2,5 lbs/1,000 Gallons) | ||
| Cremor Stop Extra 40 (10-15 g/Hl - 1 lb/1,000 Gallons) | ||
| To protect wines against formation of films in head-space | ||
| Steryl (1 tablet per vat every 2 weeks) | ||
| To adjust SO2 in Barrels | ||
| Sulfigrain (1 dose per barrel=20 ppm of SO2) | ||
| Protects wines from spoilage in bottle and gives longer shelf life | ||
| Microcid (25–50 g/Hl - 2-4 lbs/1000 Gal)d | ||
| Riduxhigh (10-25 g/Hl 0.8-2 lbs/1000 Gall) | ||
| Easy tool against reduction | ||
| Desulfin (10ml/Hl - 0.38 ml/Gal) | ||
| Prevents spontaneous malo lactic fermentation and gram + bacteria | ||
| Lysocid (10-30 g/Hl - 1-3 lbs/1,000 Gallons) | ||
