ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 51
CHEMICALS
CHEMICALS
Activated Carbon: DiamondBlack HD and DiamondBlack HD-P
Citric Acid
Remove unwanted taste, odors, haze, and color as well as patulin (DiamondBlack HD-P).
Used for acidification in wines that are naturally lacking in acid, adding liveliness to the wine and helping bring
out fresher, fruity citrus notes on the palate.
•• Characterized by large specific surface area, very strong adsorptive powder, low impurity content, and effective filtering ability.
Application: Add at any stage during winemaking process.
Packaging: (Deodorizing) 44 lb bag; (Decolorizing) 40 lb. bag
Ascorbic Acid
Powerful antioxidant that can be added to wine at bottling to help protect color from oxidizing and reduce the
chances of browning and spoilage.
•• Consumes any free oxygen that may be present in wine at bottling.
•• Effects are stronger and longer lasting when used in combination with potassium metabisulfite.
•• To be used with adequate free SO2 present so that any free H2O2 is removed.
•• Reacts with oxygen to produce hydrogen peroxide.
Application: Add at any stage during the winemaking process, especially prior to bottling. Use with caution.
Packaging: 25 kg
Bentonite: KWK
General-purpose fining agent that removes unstable proteins in wine and juice.
•• Easy to prepare and does not adversely affect wine flavor.
•• Negatively charged clay colloid reacts with positively charged proteins, precipitating them from the wine.
•• Fine granular sodium bentonite with average particle size between 20 and 70 mesh.
Application: Add at any stage during the winemaking process.
Packaging: 50 lb
Bentonite: KWK Krystal Klear
Superior adsorption and clarifying characteristics for use in the clarification of wine, juice or cider.
•• Negatively charged clay colloid reacts with positively charged proteins.
•• Helps settle out and remove unstable proteins that can lead to cloudiness in the bottle.
•• Can be rehydrated in either hot or cold water at any stage.
Application: Add at any stage during the winemaking process.
Packaging: 50 lb
•• For use only in finished wines; should NOT be added to unfermented grape juice because it can be converted in acetic acid by the
action of yeast, resulting in a wine with excess volatile acidity.
•• Neutralizes with an acid rinse (3% w/w citric acid solution).
•• Can also be used as a stabilizer to remove unstable proteins in wine and juice.
Application: Add prior to bottling.
Packaging: 25 kg (domestic), 50 lb bag (imported)
Cream of Tartar
ATPGroup is the only domestic producer of cream of tartar — white crystals or powder — derived from wine
lees. Cream of tartar is used to aid in cold stabilization of wine by dosing with high rates of KHT crystals to
force precipitation.
Application: Add prior to bottling.
Packaging: 25 kg
Diammonium Phosphate – DAP
Mineral nitrogen source used for yeast viability during primary fermentation.
•• Stimulates yeast growth and fermentation activity.
•• Helps prevent formation of hydrogen sulfide.
•• Supplements natural levels of yeast assimilable nitrogen (YAN) at the beginning of fermentation.
•• Readily soluble in water and can be added directly or as aqueous solution.
TM
•• Addition of organic nitrogen sources (SpringFerm ) recommended for vitamins and minerals.
Application: Add at beginning of fermentation and again at mid-point if needed.
Packaging: 25 kg, 50 lb
Fumaric Acid
Nature’s strongest organic food acid. Produces similar effects as tartaric or citric acids at lower addition rates.
Presence in a lower pH environment yields a persistent, long-lasting crispness.
Application: Add at any stage of the winemaking process.
Packaging: 25 kg
Malic Acid
One of the two main acids found in grapes; used to adjust acidity.
• Decrease in pH will not be as great as with the use of tartaric acid.
Application: Add at any stage of the winemaking process.
Packaging: 25 kg, 50 lb
CELLAR
SUPPLIES
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