Wine stabilization using resins represents an important support to traditional processes.
With this practice it is possible to selectively remove the ions responsible for tartaric precipitation, guaranteeing certainty of result.
The resin used is certified for food use, selective only for CA++ and K+, monospheric, has a gel structure with high exchange capacity.
The plant consists of the resin containment column made of stainless steel inside which ion exchange takes place.
The machines are essentially differentiated into single column or double column, to have the possibility of double processing of white wines and red wines.
Different power and capacity plants are available to meet individual needs.
TECHNICAL ADVANTAGES
– Facilitated tartaric stabilization and preservation of wine’s natural acidity
– Increased total acidity
– Reduced pH with reduced risk of unwanted malolactic
– Reduced metal (Fe and Cu) oxidation catalysts
ORGANOLEPTIC BENEFITS
– Better overall wine balance
– Increased freshness in treated wines
– Stabilization of aromas and decreased bitter notes
– Reduced risk of oxidation
Equistab is available:
-SINGLE COLUMN
-WR DOUBLE COLUMN SINGLE CIRCUIT
-D2 DOUBLE COLUMN DOUBLE CIRCUIT
