ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 9
ANTIOXIDANTS
ANTI-MICROBIALS
AromaGuard
Vin-Chito
Prevents juice oxidation, naturally preserving and enhancing the varietal
aromatic characteristics even in wines made without additional sulfites.
• Cellulose/silica complex eliminates oxygen, simultaneously limiting laccase action.
High molecular weight chitosan derived from Aspergillus niger for microbial
control in wine. Selectively controls the growth of a broad range of unwanted
microorganisms including Brettanomyces yeasts, lactic acid bacteria, and
acetic acid bacteria.
• Condensed tannins act to bind O2, enhancing the effectiveness of SO2.
•• Will not inhibit Saccharomyces growth when used during fermentation at recommended dosage.
Application: Can be used during harvest or production.
•• Helps maintain freshness in white, rosé, and sparkling bases.
Recommended Dosage: 2.2 lb/ton of grapes at harvest, more if needed
depending on the cleanliness of the fruit and the distance to be travelled from
vineyard to winery.
•• Avoids off-flavors and helps maintain aromatic complexity in red wines
Packaging: 15 kg
Fermentation:
• Powdered blend of cellulose, silica, condensed tannins, and potassium metabisulfite.
Defy-Ox
Blend based on ascorbic acid and SO2 that provides maximum protection in
preventing oxidation in finished wines as a pre-bottling addition.
• Treated wines remain cleaner, fresher and retain a better organoleptic profile over time.
• Acts powerfully as a preventive measure and as a cure on wines which tend to oxidize by
lowering the oxidation-reduction potential.
Application: Add to wine pre-bottling
Recommended Dosage: 1–4 lb/1,000 gal (10–50 g/hL)
Packaging: 1 kg
MustGuard
Ascorbic-acid-based blend particularly effective in preventing oxidation of
machine-picked grapes or where grapes are shipped long distances to winery.
Application: Can be used at any stage during the vinification process.
Recommended Dosage:
White wines and sparkling bases: 0.08–0.4 lb/1000 gal (1–5 g/hL)
Wines fermented in barrel: 0.16–1.2 lb/1000 gal (2–14 g/hL)
Maturation and Aging:
White and rosé wines, sparkling bases: 0.8–1.6 lb/1000 gal (10–20 g/hL)
Red wines in tank: 0.25–1.25 lb/1000 gal (3–15 g/hL)
Wines aged in barrel: 0.6–1.25 lb/1000 gal (7–15 g/hL)
Packaging: 1 kg, 10 kg
Vin-Lyso
Naturally-occurring powdered lysozyme isolated from egg whites. Degrades
the polysaccharide that is found in the cell walls of many gram-positive
bacteria such as oenococcus, pediococcus, and lactobacillus. Enhances the
effectiveness of sulfur dioxide additions to achieve microbial stability in red &
white wine.
• Prevents growth of lactic acid bacteria in unsound grapes.
• Designed specifically for use during harvesting of mechanically-harvested grapes.
• Delays or prevents malolactic fermentation at juice stage.
• Cellulose fibers ensure dispersion throughout the bin.
• Inhibits the production of VA from lactic acid bacteria when added prior to re-inoculating a
stuck or slow fermentation.
• Ideally suited for all white grape varieties, especially where rot or botrytis is present.
Application: Sprinkle over grapes as soon as they are harvested.
Recommended Dosage: 1–2 lb/ton of grapes (10–30 g/hL)
Packaging: 5 kg
OxyGuard
Powdered blend of nano- and micro-crystalline cellulose that prevents and
corrects unwanted oxidation in finished wine.
• Inhibits MLF onset in wine which has only partially completed MLF prior to bottling.
Application: Can be used at any stage during the vinification process.
Recommended Dosage:
Must: 0.8–1.6 lbs/1000 gal (10–20 g/hL)
Wines depending on application: 0.8–4.0 lbs/1000 gal (10–50 g/hL)
Packaging: 1 kg, 5 kg
• Produced from fermented cellulose pulp.
• Combination of two cellulose types generates a synergistic positive effect in antioxidation activity.
Application: Suitable for use in all wines during maturation or aging.
Recommended Dosage:
To prevent oxidation:
White and rose wines: 0.42–0.85 lb/1000 gal (5–10 g/hL)
Red wines: 0.08–0.6 lb/1000 gal (1–7 g/hL)
To resolve oxidation:
White and rose wines: 0.85–3.4 lb/1000 gal (10–40 g/hL)
Red wines: 0.42-0.85 lb/1000 gal (5–10 g/hL)
Packaging: 5 kg
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ENOLOGY
PRODUCTS
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