Stabilisation

Stabilisation strategy helps to increase the effectiveness of oenological treatments, to limit the number of subsequent treatments, and also to limit organoleptic losses (colour, aromas). Lamothe-Abiet offers a range of solutions for technicians in terms of quality, efficiency and practicity.

Type of wine

Characteristics

Winemaking steps

Products based on mannoproteins

Manno’Sense®

    • Organic
    • NOP
    • Vegan

Specific pure mannoproteins of Saccharomyces cerevisiae yeast walls rich in sapid peptides.


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Manno’Sense®

  • Organic
  • NOP
  • Vegan

Subli’Sense®

    • Organic
    • NOP
    • Vegan

Association of mannoproteins and gum arabic that brings softness, smoothness and tannic balance to wines.


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Subli’Sense®

  • Organic
  • NOP
  • Vegan

Stab K®

    • Organic
    • NOP
    • Vegan

Natural alternative for tartaric stabilisation of wines. Participates in the stabilisation of the colour matter.


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Microbiological stabilisation

KillBrett®

    • Organic
    • Vegan

Pure fungal chitosan for microbiological stabilisation of wines.


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KillBact®

    • NOP

Natural product made from chitosan and lysozyme for the management and the reduction of microorganisms populations in wines.


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Lacticide

    • NOP

Lacticide is made with lysozyme, a specific endo-glucanase of Gram+ bacteria (leuco nostococcus, lactobacillus and pediococcus). Inhibits lactic bacteria.


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Pyrosulfite de potassium

    • Organic
    • Vegan

Potassium metabisulphite. Antiseptic and antioxidant preservative for wines.


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Pyrosulfite de potassium

  • Organic
  • Vegan

Sorbasol

    • Vegan

Potassium Sorbate. Yeast inhibitor.


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Tartaric stabilisation

Stab K®

    • Organic
    • NOP
    • Vegan

Natural alternative for tartaric stabilisation of wines. Participates in the stabilisation of the colour matter.


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Antitartre
indice 36

    • Organic
    • Vegan

Metatartaric acid index 36. Inhibitor of tartrate precipitations.


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Antitartre
indice 36

  • Organic
  • Vegan

Antitartre
indice 40

    • Organic
    • Vegan

Metatartaric acid index 40. Inhibitor of tartrate precipitations.


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Antitartre
indice 40

  • Organic
  • Vegan

Potassium bitartrate

    • Organic
    • NOP
    • Vegan

Tartaric stabilization of wine: auxiliary to the treatment by cold.


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Potassium bitartrate

  • Organic
  • NOP
  • Vegan

VinoProtect®

    • Vegan

Cellulose gum (CMC) for stabilisation against the precipitation risk of potassium bitartrate.


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Arabic gums

Excelgom®

    • Organic
    • NOP
    • Vegan

Arabic gum that improves organoleptic qualities of wines (volume and roundness).


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Vinogom®

    • Organic
    • NOP
    • Vegan

Arabic gum that participates in wines’ colloidal structure and improves organoleptic qualities.


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Polygom

    • Organic
    • NOP
    • Vegan

Versatile formulation that stabilises the colour matter and brings roundness.


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Gomme arabique LA

    • Organic
    • NOP
    • Vegan

Stabilise the colour matter of red wines and prevents of metal hazes.


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Gomme arabique LA

  • Organic
  • NOP
  • Vegan

Gomme arabique ST

    • Organic
    • NOP
    • Vegan

Stabilise the colour matter of red wines. Prevents the risk of copper or iron hazes.


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Gomme arabique ST

  • Organic
  • NOP
  • Vegan

Sulphur

Coeff 2

    • Organic
    • Vegan

Effervescent enological tablet for adding sulfite to musts and wines. Practical and odourless.


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Coeff 5

    • Organic
    • Vegan

Effervescent enological tablet for adding sulfite to musts and wines. Practical and odourless.


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Sulfisol 6%

    • Organic
    • NOP
    • Vegan

Sulfur solution concentrated at 6% for adding sulfite to musts and wines.


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Sulfisol 10%

    • Organic
    • Vegan

Sulfur solution concentrated at 10% for adding sulfite to musts and wines.


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Sulfisol 15%

    • Organic
    • Vegan

Sulfur solution concentrated at 15% for adding sulfite to musts and wines.


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Sulfisol 18%

    • Organic
    • Vegan

Sulfur solution concentrated at 18% for adding sulfite to musts and wines.


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Bisulfite
d’ammonium 400

    • Vegan

Concentrate sulfur solution for adding sulfite to musts and young fermenting wines.


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Bisulfite
d’ammonium 400

  • Vegan

Enological charcoals

Charbon super
ultose GR

    • Organic
    • Vegan

Activated carbon of vegetal origin in granular form. Removes colour from must, fermenting juice and white wines.


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Charbon super
ultose GR

  • Organic
  • Vegan

Charbon
super ultose TS

    • Organic
    • Vegan

Activated carbon of vegetal origin in powder form. Removes colour from must, fermenting juice and white wines.


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Charbon
super ultose TS

  • Organic
  • Vegan

Géospriv
in powder form

    • Organic
    • Vegan

Activated charcoal with high purity and high adsorption capacity (decontaminating).


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Géospriv
in powder form

  • Organic
  • Vegan

Géospriv
in granulated form

    • Organic
    • Vegan

Activated charcoal with high purity and high adsorption capacity (decontaminating).


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Géospriv
in granulated form

  • Organic
  • Vegan

Acids

Ascorbic acid

    • Organic
    • NOP
    • Vegan

Strong antioxidant for white and rosé wines. Also prevents iron hazes.


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Ascorbic acid

  • Organic
  • NOP
  • Vegan

Citric acid

    • Organic
    • NOP
    • Vegan

Prevents the initiation of iron hazes.


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Linked technical tools

Wine stabilisation

  • Technical booklet

This practical booklet presents all of our stabilisation solutions to avoid certain faults and to guarantee optimal conservation of the wine over time.


Tartaric stabilisation
of rosé wines

  • Technical booklet

This practical booklet brings together all of the alternatives and solutions to best respond to the current issues surrounding tartaric stabilisation for rosé wines.


MANAGING BRETTS RISK

  • Technical booklet

This practical booklet aims to give information and simple, effective tools for the preventive and curative management of Brettanomyces.