ADJUVANTS FOR SPARKLING WINES

PHOSPHATE COMPOSE: Diammonic Phosphate / Thiamine

Advantages

Fermentation Activator

Characteristics

Allows to cure different nutritive deficiencies, thus, to avoid slacks and difficult fermentation.
Diammonic phosphate provides the musts or wines with ammoniacal litrogen (the most absorbable form of nitrogen by yeasts during multiplication stage);
Thiamine (B1 vitamin) is necessary to the yeasts growth and multiplication.

It contributes to maintain a viable yeast population more important and more vigorous all along fermentation.

Use

Phosphate compose can be used:
On musts, during alcoholic fermentation
On wines, to elaborate sprkling wine in "champenoise" and traditional methods.

ADJUVANT 92 LIQUID or POWDER: Bentonite - Alginate

Advantages

Filmed deposit - Easy and rapid riddling

Characteristics

Latest generation of riddling adjuvants, AD 92 contains alginic and mineral colloids.
Alginic colloids composition is close to some constituents of the yeasts' cell walls, allowing them to trap the yeasts. Mineral colloids make the deposit's mass heavier and pack it.
Once it is injected in the wine, AD 92 flocculates and collects all the particles of the cloudiness. Yeasts are energetically trapped in the flakes.

Use

Classical hand turning is of no use, and may even be harmful. During riddling, Adjuvant 92 slides quickly and consistently towards the neck, without leaving traces on the glass.
It is perfectly effective on stands, but its formula was developped for ultra-rapid riddling obtained by the Gyropalette method.
Dose: 8 cl / hL (Liquid) - 3 to 4 g / hL (Powder).

COMPLEX AN Liquid: Mineral Colloid - Nutrients

Advantages

Improves the riddling and makes a more compact deposit

Characteristics

Complex AN Liquid is a complement to classical shaking adjuvants, and doesn't replace them; it acts by diluting the yeast deposit and isolating it from the glass. It provides a substratum on which the yeast can attach and thus adhere to the glass of the bottle.
Complex AN Liquid contains hydrophobic inorganic and organic colloids, as well as nutrients.

Use

It is recommended to add Complex AN Liquid to yeasts at the same time as the adjuvant. Dose: 2 to 3 cl / hL.

AMPLITAN TIRAGE: Blend of tannins, inactivated yeast and yeast hulls

Advantages

Helps Bottle fining; favors structure and roudness; Improves foamability

Characteristics

Amplitan tirage contributes to volume and mouthfeel to young sparkling wines.
Yeast hydrolysis plays a ajor part in the organoleptic quality of wines. As it brings polysaccharides, Amplitant tirage favors foam and wine stability.
Tannins, which are traditionally added at bottling, help bottle fining and favor wine brilliance.

Use

Dose: 6 g/hL at bottling.

CLAR T TIRAGE: Blend of tannins

Advantages

Helps bottle fining during "prise de mousse" ; reinforces wine structure

Characteristics

Clar T tirage is a blend of 80% Gall Nut and 20% Chestnut Tannin. It induces a light fining in the bottle at the beginning of the "prise de mousse", but doesn't really change the texture of the deposit. Added at bottling time, it protects the structure and the balance of wine, guarantting a fine ageing.
Pure Chestnut tannin solution gives a very fine, persistent white foam.

Use

Dose: 6 cl/hL.

Recommendations for a dry wine, in majority of cases

Add by hectolitre of wine to be bottled:

• 2.2 kg of sugar to obtain a final pressure of 5.5 atmospheres
• 3 litres of ferment (at 40 to 50 millions cells/mL max)
• 6 cl of ADJUVANT 92
• 6 cl of CLAR T TIRAGE
• 5 g of PHOSPHATE COMPOSE