In the contemporary wine market, the presence of cloudiness or precipitates in the bottle is considered unacceptable at the time of consumption.
The proper use of stabilizing products ensures the production of wines that retain their chemical-physical and organoleptic characteristics of wines from bottling to the time of consumption. Proper oenological stabilization practices play a key role, especially in the final stages of wine processing.
For this reason, oenological stabilizers provide optimal protection from microbial changes and colloidal imbalances.
EXPERTI offers a wide range of products for microbiological, colloidal (tartaric and color) and protein stabilization.