Protect the color

We perform color stability analysis in our laboratories. Using high-resolution UPLC-HRML Orbitrap mass spectrometers we identify the presence of any organic matter.

Such methods are used to:

develop techniques to stabilize the color of red wine by investigating the degradation mechanisms of various compounds responsible for color precipitation (e.g., the behavior of quercetin and its degradation to kaempferol and tamarixetin).
define winemaking protocols designed to stabilize color by preventing precipitation of coloring matter both in tank and in bottle.

Use these products to
protect the color

Esaltan

Suitable for:

White Wines,

Red Wines,

Rosé Wines

Oak tannin, pyrogallic extracted in steam current, with antiseptic effect against mold and bacteria. Particularly suitable in red wine vinification to increase the structure and color intensity of the wine; 10 g/hl allows an increase of about 98 mg/l in total polyphenols (determination by Folin method).

Glicotan

Suitable for:

Red Wines,

Aromatic Wines,

Sulfite-free Wines

Medium molecular weight tannin, for use in red wine vinification.
It is particularly suitable for its antioxidant and color-stabilizing properties.

Querkà

Suitable for:

White Wines,

Red Wines,

Rosé Wines,

Sweet Wines,

Sparkling Wines,

Aromatic Wines,

Sulfite-free Wines

Nonhydrolyzable tannins, catechins, epicatechins, epigallocatechins, and epigallocatechin gallate from eastern acacia.
Gives great structure without bitter notes and has preventive effect against ''light taste.

Eclatan

Suitable for:

Red Wines

Proanthocyanidin tannin for use in red wine making. It is particularly suitable for its antioxidant properties, for color stabilization and for its marked organoleptic properties.

Redpool

Suitable for:

Red Wines

Extractive and a stabilizer of the anthocyanin fraction during maceration of musts from red grapes. Allows a shorter maceration time; extraction of anthocyanins and the coloring matter in general is increased by 20-25% compared to a classic maceration.

Biocolor

Suitable for:

Red Wines

Extractant and stabilizer of the anthocyanin fraction during maceration of musts from red grapes for SO₂ Free winemaking.

Flix

Available in Bio

Suitable for:

White Wines,

Red Wines,

Rosé Wines,

Sparkling Wines,

Sweet Wines,

Aromatic Wines,

Sulfite-free Wines

Colloidal, natural stabilizer composed of rhamnose polysaccharides and glucoronic acid.
It increases smoothness and sweetness in wines with low glycerine content, giving roundness to wines where residual sugar is not desired.

Flix Liquid Plus

Available in Bio

Suitable for:

White Wines,

Red Wines,

Rosé Wines,

Sparkling Wines,

Sweet Wines,

Aromatic Wines,

Sulfite-free Wines

LIQUID, natural colloidal stabilizer composed of rhamnose polysaccharides and glucoronic acid.
Increases smoothness and sweetness in wines with low glycerine content; gives roundness to wines where residual sugar is not desired.

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Protect the color