Wine treatment

New wine vinification

The effective vinification of new wine is crucial to preserve the existing quality. New wine must be processed in a careful, clean way to fully meet customer expectations. Early recognition and possible treatment for impurities, as well as removal of all irregularities from wine, give the customer a competitive edge over their competitors. Products for clarification and protein absorption, BSA, degradation of acid are available.

The clarification and sensory harmonization of new wine is one of the key factors in wine cellar technology. The subsequent development and shelf life of wine are heavily influenced by this stage of the process.

Clarification with Kellersol / gelatin

We have a wide range of silica sols and gelatin supplements for clarification of new wines. Apart from standard products, such as Kellersol, GELA-QUICK® and KELLER-MOSTGELATINE CF, we increasingly apply special agents, e.g. HAUSEN-GEL®.

KELLERSOL 15

KELLERSOL 30 A

GELA-GEL® CF

GELA-QUICK® F

GELA-QUICK® P

GELA-QUICK® PLUS

GELA-QUICK® SL

KELLER-FLOTA-GEL®

KELLER-MOSTGELATINE CF

Correction of acid and crystal stabilization

Acidification and de-acidification, tartar stabilization by KELLER-META 40+ or Keller - CMC. – each vintage demands an individual approach and care. A multitude of special products offer optimal treatment solutions, depending on different needs.

Flavor harmonization

Almost all wines can be slightly corrected to achieve perfect presentation. This is especially true during the so-called finishing process, when - shortly prior to bottling - inconsistencies that still exist are smoothed out. The wine gets the finishing touch. Major or minor irregularities can thus be eliminated.

Sales
Thomas Toifl

t.toifl@vulcascot.at

Tel. +43 (0)1 3694477-20