All products
Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
Stabilisation
Products based on mannoproteins
Manno’Gom
Powder formulation of plant polysaccharides and yeast parietal extract (mannoproteins) rich in sapid peptide. Participates in colloidal stabilisation.
Manno’Sense®
Specific pure mannoproteins of Saccharomyces cerevisiae yeast walls rich in sapid peptides.
Subli’Sense®
Association of mannoproteins and gum arabic that brings softness, smoothness and tannic balance to wines.
Stab K®
Natural alternative for tartaric stabilisation of wines. Participates in the stabilisation of the colour matter.
Microbiological stabilisation
KillBact®
Natural product made from chitosan and lysozyme for the management and the reduction of microorganisms populations in wines.
KillBrett®
Pure fungal chitosan for microbiological stabilisation of wines.
Lacticide
Lacticide is made with lysozyme, a specific endo-glucanase of Gram+ bacteria (leuco nostococcus, lactobacillus and pediococcus). Inhibits lactic bacteria.
Pyrosulfite de potassium
Potassium metabisulphite. Antiseptic and antioxidant preservative for wines.
Sorbasol
Potassium Sorbate. Yeast inhibitor.
Tartaric stabilisation
Stab K®
Natural alternative for tartaric stabilisation of wines. Participates in the stabilisation of the colour matter.
Antitartreindice 36
Metatartaric acid index 36. Inhibitor of tartrate precipitations.
Antitartreindice 40
Metatartaric acid index 40. Inhibitor of tartrate precipitations.
Potassium bitartrate
Tartaric stabilization of wine: auxiliary to the treatment by cold.
VinoProtect®
Cellulose gum (CMC) for stabilisation against the precipitation risk of potassium bitartrate.
Arabic gums
Vinogom® BIO
Organic certified. Stabilizing arabic gum from Acacia Seyal, pure and ready to use.
Gomme LA BIO
Organic certified. Stabilizing arabic gum from Acacia verek, pure and ready to use.
Excelgom®
Arabic gum that improves organoleptic qualities of wines (volume and roundness).
Vinogom®
Arabic gum that participates in wines’ colloidal structure and improves organoleptic qualities.
Gomme arabique LA
Stabilise the colour matter of red wines and prevents of metal hazes.
Gomme arabique ST
Stabilise the colour matter of red wines. Prevents the risk of copper or iron hazes.
Polygom
Versatile formulation that stabilises the colour matter and brings roundness.
Sulphur
Coeff 2
Effervescent enological tablet for adding sulfite to musts and wines. Practical and odourless.
Coeff 5
Effervescent enological tablet for adding sulfite to musts and wines. Practical and odourless.
Sulfisol 6%
Sulfur solution concentrated at 6% for adding sulfite to musts and wines.
Sulfisol 10%
Sulfur solution concentrated at 10% for adding sulfite to musts and wines.
Sulfisol 15%
Sulfur solution concentrated at 15% for adding sulfite to musts and wines.
Sulfisol 18%
Sulfur solution concentrated at 18% for adding sulfite to musts and wines.
Bisulfite d’ammonium 400
Concentrate sulfur solution for adding sulfite to musts and young fermenting wines.
Enological charcoals
Charbon superultose GR
Activated carbon of vegetal origin in granular form. Removes colour from must, fermenting juice and white wines.
Géospriv
in powder form
Activated charcoal with high purity and high adsorption capacity (decontaminating).
Géospriv
in granulated form
Activated charcoal with high purity and high adsorption capacity (decontaminating).
Acids
Citric acid
Prevents the initiation of iron hazes.
Ascorbic acid
Strong antioxidant for white and rosé wines. Also prevents iron hazes.
Linked technical tools
Wine stabilisation
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
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
This practical booklet aims to give information and simple, effective tools for the preventive and curative management of Brettanomyces.
Stabilisation
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