ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 112
Sparkling
Wine Protocol
SPARKLING WINE
PROTOCOL
Preparation of base
wine wine
for sparkling
wine
Preparation
of base
for sparkling
wine
NOTES & ADVICE
PRODUCT
WHEN TO ADD
DOSAGE
PRESSING
Direct pressing (whole cluster)
MUSTGUARD
Free run juice
1 lb/1 ton
Flotation
ZYME-O-FLOAT PLUS
Free run juice
10-30 ml/ton
After enzyme addition
0.2-0.6 lb/1000 gal
Juice
Juice
2 lb/1000 gal
2 lb/1000 gal
3-4% alcohol
Yeast inoculation
3-4% alcohol
3 lb/1000 gal
5 lb/1000 gal
0.1-0.3/1000 gal
Settlling
ZYME-O-CLEAR
CLARCOLL – ACTIVEGEL
(Activated carbon)
BC S103 Yeast
HD S135 Yeast
Flotation aids
FERMENTATION
Maintain temperature at 64° - 66°F
CLARIFICATION
To reduce levels of polyphenols and
catechins to below 200 ppm
(polyphenols) and 12 ppm (catechins)
SPRINGFERM COMPLETE
SPRINGFERM
PHENOL-FINE PLUS
QUERCA-TAN BLANC
CLARPURE
Free run juice
Yeast inoculation
1st addition
10-30 ml/ton
2 lb/1000 gal
1-3 lb/1000 gal
Sparkling Wine Protocol
CLARMIX
PHENOL-FINE PLUS
BENTONITE KWK
KRYSTAL KLEAR
2nd addition
3rd addition
1-2 lb/1000 gal
as required
1-2 lb/1000 gal
Preparing
forofsecondary
(CHAMPAGNE
METHOD)
Preparation
base
winefermentation
for sparkling
wine
Preparing
for
secondary
fermentation
(Champagne
Method)
STAGE
STAGE
NOTES &
& ADVICE
ADVICE
NOTES
PRODUCT
PRODUCT
PRESSING
SECONDARY
FERMENTATION
Direct pressing (whole cluster)
Maintain temperature at 64° - 66°F
Flotation
CLARIFICATION
REMUAGE
ADDITIONS
FERMENTATION
Settlling
Recommended to blend 2 tannins for
Flotation
aids
added complexity
For base wine aged in wood barrels
Preparing 12 hours before use helps
create compact sediment in bottle and
assists its movement down the bottle
Maintain temperature at 64° - 66°F
during riddling.
LIQUER
D’EXPEDITION
Recommended to blend the 2 tannins for
added complexity
CLARIFICATION
To reduce levels of polyphenols and
catechins to below 200 ppm
(polyphenols) and 12 ppm (catechins)
Preparing for secondary fermentation
VR 44 Yeast
MUSTGUARD
WHEN
TO ADD
ADD
WHEN TO
Starter - in tank before
Free
run juice
bottling
0.6-0.8
lb/1000
1 lb/1
ton gal
SPRINGFERM
COMPLETE
ZYME-O-FLOAT
PLUS+ DAP
SPRINGFERM
XTREM
ZYME-O-CLEAR
Ontorun
starter
Free
juice
Yeast
Freeinnoculation
run juice
Same 10-30
yeast ml/ton
dosage 1:1
0.8-1/1000
gal
10-30 ml/ton
Before bottling to ferment
After enzyme addition
0.05-0.1 lb/1000 gal
0.2-0.6 lb/1000 gal
CLARCOLL
– ACTIVEGEL
QUERCA-TAN
BLANC
(Activated carbon)
GALLIC-TAN
BC S103 Yeast
HD S135 Yeast
PURI-BENT
SPRINGFERM COMPLETE
SPRINGFERM
TANNICA FRESCO
PHENOL-FINE
PLUS
QUERCA-TAN
QUERCA-TAN BLANC
BLANC
LGA-20
or LGA-30
CLARPURE
DEFY-OX
CLARMIX
STAGE
NOTES & ADVICE
STAGE
SECONDARY
STAGE
FERMENTATION
NOTES & ADVICE
MaintainNOTES
temperature
at 64° - 66°F
& ADVICE
Before bottling to ferment
Juice
Add the mixture to the wine
immediatelyJuice
before bottling
Yeast the
inoculation
and ensure
resultant mix
is continually
homogenous
3-4% alcohol
Disgorgement
Yeast
inoculation
Disgorgement
3-4% alcohol
Disgorgement
1st addition
Disgorgement
PRODUCT
2nd addition
3rd addition
WHEN TO ADD
Preparing for secondary fermentation (CHAMPAGNE
VRMETHOD)
44 Yeast
Starter – inoculation in tank
Preparation of
base
wine for sparkling
wineSPRINGFERM
Preparing
for
secondary
fermentation
(Charmat
Method)
COMPLETE
+ DAP
Onto starter
SECONDARY
PRESSING
FERMENTATION
CLARIFICATION
CLARIFICATION
REMUAGE
BOTTLING
ADDITIONS
FERMENTATION
LIQUER
1230 Shiloh
Road,
D’EXPEDITION
CLARIFICATION
112
0.1-0.2 lb/1000 gal
2 lb/1000 gal
2 lb/1000 gal
0.25-0.5 lb/1000 gal
2 lb/1000 gal
3 lb/1000 gal
0.1-0.2
lb/1000
5 lb/1000
galgal
0.05-0.1
lb/1000
gal
0.1-0.3/1000
gal
1-10
lb/1000 gal
gal
1-3 lb/1000
1-4
1-2 lb/1000
lb/1000 gal
gal
as required
1-2 lb/1000 gal
ATPGroup offers three complementary solutions that achieve the effects of barrel maturation without the cost
of the barrels. Post-fermentation tannins, oak alternatives, and micro-oxygenation add style, smoothness,
and structure to both red and white wines. While they can be used separately, enhanced results are achieved
by combining the tannins (to add structure and mouthfeel) and/or oak alternatives (to mask greenness and
increase roundness) with a program of MOx during ageing.
Tannins for use in finished wines offer winemakers the opportunity to improve texture and structure, improve
aromatic complexity and recapture freshness. ATPGroup offers a high-quality cost-effective proprietary range
of maturation and finishing tannins.
For red wines select the Tani-Structure, Tannica Luxe, or Tani-Complete to build mouthfeel for longer aging
independently or in conjunction with micro-oxygenation. The Querca-Tan Rouge, Querca-Tan UT, Tani-Grape
and Cherry Tan are excellent options to smooth out gaps and fine-tune the palate. For aromatic complexity
the Querca-Tan VN and Querca-Tan MK offer profiles of rich spicy and sweet oak. The newest additions, TaniHeritage, Tannica Fresco and Tannica Bouquet combine antioxidant benefits and promote fresh aromatics,
structure and softness while reducing the impression of some off-flavor compounds.
Tannins can also play a beneficial role in finished white wines due to their high antioxidant properties. Very
low doses of Querca-Tan Blanc or Querca-Tan UT help keep whites fresh, maintaining bright vibrant flavors
and aromatics especially when stored in tank. Properly applied, tannins used in finished whites can even help
reduce the overall levels of sulfur dioxide required.
ATPGroup also offers a range of oak alternatives of French or American oak. Options include toasted or
untoasted in powder, chips, or tank staves. All of these enhance the character and complexity of your wines,
decreasing the perception of green characters and increasing roundness.
Innovative, state-of-the-art Micro-Oxygenation Systems by Parsec are programmed to use continual feedback
and self-calibration to accurately dose oxygen by mass, not volume. This ensures that your wine receives
the precise amount of oxygen needed. These systems are available for wineries large and small, with options
ranging from single output portable units to complete cellar PC network controlled automated systems.
DOSAGE
0.8-0.1 lb/1000 gal
Same yeast dosage 1:1
DOSAGEgal
0.8-1/1000
DOSAGE
0.1-0.2
lb/1000 gal
0.6-0.8 lb/1000 gal
0.25-0.5
lb/1000
1 lb/1
ton gal
Same
yeastlb/1000
dosagegal
1:1
0.25-0.5
10-30 ml/ton
0.8-1/1000
gal
1-2 lb/1000 gal
10-30 ml/ton
0.05-0.1 lb/1000 gal
0.1-0.2 lb/1000 gal
0.2-0.6 lb/1000 gal
0.1-0.2 lb/1000
0.05-0.1
lb/1000 gal
gal
PRODUCT
WHEN
TO ADD
SPRINGFERM
XTREM
Yeast
innoculation
PRODUCT
WHEN
ADD
Starter
- fermentation
in TO
tank
before
GALLIC-TAN
During
VR 44 Yeast
bottling
SPRINGCELL
MANNO
During
Direct temperature
pressing (whole
cluster)
MUSTGUARD
Freefermentation
run juice
Maintain
at 64°
- 66°F
SPRINGFERM
COMPLETE + DAP
Onto
starter
SPRINGAROM
During
fermentation
Flotation
ZYME-O-FLOAT
PLUS
Freeinnoculation
run juice
Preparing 12 hours
before use helps
SPRINGFERM XTREM
Yeast
PURI-BENT
End of fermentation
create compact
lees2intannins
tank for
Settlling
ZYME-O-CLEAR
Free run juice
Recommended
to blend
QUERCA-TAN BLANC
Before bottling to ferment
added complexity
TANNICA– FRESCO
Bottling
CLARCOLL
ACTIVEGEL
Flotation aids
After enzyme addition
For base wine aged in wood barrels
GALLIC-TAN
Before bottling
GALLICcarbon)
TAN
Bottlingto ferment
(Activated
Recommended
blend
the 2use
tannins
Preparing 12 to
hours
before
helpsfor
Add the mixture
LGA-20
or LGA-30
Bottling
1-10
lb/1000gal
gal
BC S103
Yeast
Juice to the wine
2 lb/1000
addedsediment
complexity
create compact
in bottle and
immediately before bottling
COLDSTAB
CEL
Bottling
4-8
lb/1000
galgal
PURI-BENT
0.25-0.5
lb/1000
HD
S135 Yeast
Juice
2 lb/1000
gal
assists its movement down the bottle
and ensure the resultant mix
DEFY-OX
1-4
lb/1000gal
gal
SPRINGFERM
COMPLETE
YeastBottling
inoculation
2 lb/1000
during riddling.
is continually
homogenous
Maintain temperature
at 64° - 66°F
SPRINGFERM
3-4% alcohol
3 lb/1000
galgal
TANNICA
FRESCO
Disgorgement
0.1-0.2
lb/1000
PHENOL-FINEBLANC
PLUS
Yeast
inoculation
5 lb/1000
gal gal
Recommended
to blend the
2 tannins for
QUERCA-TAN
Disgorgement
0.05-0.1
lb/1000
Windsor,
CA 95492
2 Madison
Ave, Larchmont,
NY 10538
Tel: 1 (707)
836-6840
www.ATPGroup.com
QUERCA-TAN
BLANC
3-4% alcohol
0.1-0.3/1000
added complexity
LGA-20 or LGA-30
Disgorgement
1-10 lb/1000 gal
gal
To reduce levels of polyphenols and
catechins to below 200 ppm
(polyphenols) and 12 ppm (catechins)
Preparing for secondary fermentation
STAGE
DOSAGE
DOSAGE
Sparkling Wine Protocol
PHENOL-FINE PLUS
BENTONITE KWK
KLEAR
(CHARMATKRYSTAL
METHOD)
FOR BARREL-AGING EFFECTS
Wineries today face increasing pressure to reduce costs while maintaining quality.
STAGE
CLARIFICATION
TANNINS, OAK ALTERNATIVES, & MOX
NOTES & ADVICE
CLARPURE
DEFY-OX
CLARMIX
PHENOL-FINE PLUS
KWK
(CHARMATBENTONITE
METHOD)
KRYSTAL KLEAR
PRODUCT
VR 44 Yeast
Preparing for secondary fermentation (CHAMPAGNE METHOD)
SPRINGFERM COMPLETE + DAP
Disgorgement
1st addition
2nd addition
3rd addition
WHEN TO ADD
Starter – inoculation in tank
Onto starter
1-3
1-4 lb/1000
lb/1000 gal
gal
1-2 lb/1000 gal
as required
1-2 lb/1000 gal
PROTOCOLS
DOSAGE
0.8-0.1 lb/1000 gal
Same yeast dosage 1:1
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