Polyaspartate to avoid tartrate precipitation

stabiWine - 18 Aug 2016

The technological, economic and environmental characteristics of PAA are providing very significant advantages on all present practices. Once authorized, tartaric stabilization through addition of PAA is expected to become the first choice for a very large number of wine producers in Europe, especially among small and medium size facilities.

New product for tartrate stabilisation

Karien O'Kennedy - 02 May 2016

A new product with a similar mode of action as CMC, will be on the market soon. The application for the legalisation of poly-aspartate (PASP), used for the prevention of tartrate crystals in white and red wine, is in step five of the OIV’s legalisation process of seven steps.

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