ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 134
SPARKLING WINE VINIFICATION
Preparation of base wine for sparkling wine
STAGE
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
Settlling
ZYME-O-CLEAR
Free run juice
10–30 mL/ton
Flotation aids
CLARCOLL – ACTIVEGEL
(Activated carbon)
After enzyme addition
0.2–0.6 lb/1000 gal
BC S103 Yeast
HD S135 Yeast
Juice
Juice
2 lb/1000 gal
2 lb/1000 gal
SPRINGFERM COMPLETE
Yeast inoculation
2 lb/1000 gal
SPRINGFERM
PHENOL-FINE PLUS NT
3–4% alcohol
Yeast inoculation
3 lb/1000 gal
5 lb/1000 gal
QUERCA-TAN BLANC
CLARPURE
3–4% alcohol
0.1–0.3/1000 gal
1–3 lb/1000 gal
CLARIFICATION
FERMENTATION
CLARIFICATION
Maintain temperature at 64°–66°F
To reduce levels of polyphenols and
catechins to below 200 ppm
(polyphenols) and 12 ppm (catechins)
1st addition
CLARMIX
PHENOL-FINE PLUS NT
BENTONITE KWK
KRYSTAL KLEAR
1–2 lb/1000 gal
2nd addition
as required
3rd addition
1–2 lb/1000 gal
Preparing for secondary fermentation (Champagne Method)
STAGE
SECONDARY
FERMENTATION
NOTES & ADVICE
Maintain temperature at 64°–66°F
Recommended to blend 2 tannins for
added complexity
For base wine aged in wood barrels
REMUAGE
ADDITIONS
LIQUER
D’EXPEDITION
Preparing 12 hours before use helps
create compact sediment in bottle and
assists its movement down the bottle
during riddling.
Recommended to blend the 2 tannins for
added complexity
PRODUCT
WHEN TO ADD
DOSAGE
VR 44 Yeast
Starter - in tank before
bottling
0.6–0.8 lb/1000 gal
SPRINGFERM COMPLETE + DAP
SPRINGFERM XTREM
Onto starter
Yeast innoculation
1
Same yeast dosage 1:1
0.8–1/1000 gal
QUERCA-TAN BLANC
Before bottling to ferment
0.05–0.1 lb/1000 gal
GALLIC-TAN
Before bottling to ferment
0.1–0.2 lb/1000 gal
Add the mixture to the wine
immediately before bottling
and ensure the resultant mix
is continually homogenous
0.25–0.5 lb/1000 gal
RAPIDBENT
RAPID
TANNICA FRESCO
Disgorgement
0.1–0.2 lb/1000 gal
Disgorgement
Disgorgement
Disgorgement
0.05–0.1 lb/1000 gal
1–10 lb/1000 gal
1–4 lb/1000 gal
WHEN TO ADD
Starter – inoculation in tank
Onto starter
Yeast innoculation
During fermentation
During fermentation
During fermentation
1
DOSAGE
1
0.8–0.1 lb/1000 gal
Same yeast dosage 1:1
0.8–1/1000 gal
0.1–0.2 lb/1000 gal
0.25–0.5 lb/1000 gal
0.25–0.5 lb/1000 gal
End of fermentation
1–2 lb/1000 gal
Bottling
Bottling
Bottling
Bottling
Bottling
0.1–0.2 lb/1000 gal
0.05–0.1 lb/1000 gal
1–10 lb/1000 gal
4–8 lb/1000 gal
1–4 lb/1000 gal
QUERCA-TAN BLANC
LGA-20 or LGA-30
DEFY-OX
Preparing for secondary fermentation (Charmat Method)
STAGE
NOTES & ADVICE
SECONDARY
FERMENTATION
Maintain temperature at 64°–66°F
CLARIFICATION
Preparing 12 hours before use helps
create compact lees in tank
BOTTLING
134
Recommended to blend the 2 tannins for
added complexity
PRODUCT
VR 44 Yeast
SPRINGFERM COMPLETE + DAP
SPRINGFERM XTREM
GALLIC-TAN
SPRINGCELL MANNO
RAPID
SPRINGAROM
RAPIDBENT
TANNICA FRESCO
GALLIC TAN
LGA-20 or LGA-30
COLDSTAB CEL
DEFY-OX
