Wine treatment
 

Sensory Properties

The sensory properties of your wine are decisive business success factor. Whether it is de-acidification, flavor harmonization or change in the so-called mouth feeling – these measures help your wine to reach your customer and raise the interest of the general public. A multitude of BAS bacteria, tannin correction agents, elimination of off-flavors, gum arabic, tannins and other similar supplements help to achieve the required quality. Please note that any processing measures achieve the best results following pilot tests and proper subsequent dosage. 

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Sales
Thomas Toifl

t.toifl@vulcascot.at

Tel. +43 (0)1 3694477-20