| Lisozina™ DC | Dal Cin Gildo Spa | Lisozina™ DC is an enzymatic preparation with antibacterial properties against gram (+) bacteria such as Pediococcus, Lactobacillus, etc. Lisozina™ DC is a “biological” way to contain the lactic acid bacteria and to face the problem of stuck fermentations...voir plus Lisozina™ DC is an enzymatic preparation with antibacterial properties against gram (+) bacteria such as Pediococcus, Lactobacillus, etc. Lisozina™ DC is a “biological” way to contain the lactic acid bacteria and to face the problem of stuck fermentations and observed increases in volatile acidity which delays the usage of SO2. voir moins | |
| Milled Gold Gelatine | Dal Cin Gildo Spa | Milled Gold Gelatine are small yellow granules used for the clarification and fining of wine. Beverages like wine, cider and unfermented fruit juices that contain insoluble matter which imparts a haze to the beverage which is often not practical to remove...voir plus Milled Gold Gelatine are small yellow granules used for the clarification and fining of wine. Beverages like wine, cider and unfermented fruit juices that contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. voir moins | |
| Mosaico™ Protect | Dal Cin Gildo Spa | Mosaico™ Protect are light brown granular minitubes used to instill a refinishing aroma and add antioxidant protection to white wines during their clarification and stabilization process. In wine making, clarification and stabilization are the processes b...voir plus Mosaico™ Protect are light brown granular minitubes used to instill a refinishing aroma and add antioxidant protection to white wines during their clarification and stabilization process. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums.[1] Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. voir moins | |
| Mosaico Refine | Dal Cin Gildo Spa | Mosaico Refine is a light brown granular product used in the cleaning and stabilization of white wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matt...voir plus Mosaico Refine is a light brown granular product used in the cleaning and stabilization of white wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. voir moins | |
| Mosaico Round | Dal Cin Gildo Spa | Mosaico Round are light brown granular miniTubes used in the refinishing of tannins and color protection of red wines. Tannin is a naturally occurring polyphenol found in plants, seeds, bark, wood, leaves, and fruit skins. As a characteristic of wine, tan...voir plus Mosaico Round are light brown granular miniTubes used in the refinishing of tannins and color protection of red wines. Tannin is a naturally occurring polyphenol found in plants, seeds, bark, wood, leaves, and fruit skins. As a characteristic of wine, tannin adds both bitterness and astringency as well as complexity. Wine in tannins are most commonly found in red wine, although white wines have tannin from being aged in wooden barrels. voir moins | |
| Moxon | Dal Cin Gildo Spa | Moxon are pieces of oak wood for barreling wine. This wood imparts organolepthic notes of international taste to the wine. | |
| Nuovo Cristallgen | Dal Cin Gildo Spa | Nuovo Cristallgen is a precipitation aid, which also reduces the calcium content during cold stabilization. The suggested doses allow 20-30 mg/l of Ca to precipitate, and this is very helpful when the wine calcium content is between 80 and 150 mg/l, which...voir plus Nuovo Cristallgen is a precipitation aid, which also reduces the calcium content during cold stabilization. The suggested doses allow 20-30 mg/l of Ca to precipitate, and this is very helpful when the wine calcium content is between 80 and 150 mg/l, which is not always tolerable. voir moins | |
| NutriGreen | Dal Cin Gildo Spa | NutriGreen is a cream colored powder used as a balanced integrator, based on purified yeast cell walls, used in wine production. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform...voir plus NutriGreen is a cream colored powder used as a balanced integrator, based on purified yeast cell walls, used in wine production. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In wine making, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. voir moins | |
| Pectazina LS | Dal Cin Gildo Spa | Pectazina LS is a liquid enzymatic formulation based on a pool of complimentary activities, and was developed for the clarification and maceration of white grapes. Clarification: Pectazina LS used at this phase causes the fast hydrolysis of pectinolytic s...voir plus Pectazina LS is a liquid enzymatic formulation based on a pool of complimentary activities, and was developed for the clarification and maceration of white grapes. Clarification: Pectazina LS used at this phase causes the fast hydrolysis of pectinolytic substances while facilitating and accelerating the separation of turbidity present in the must. The results are significant from the technological point of view (compactness of the sediment and clarity of supernatant) as well as from the qualitative point of view (reduced proliferation of the indigenous microflora and lessening of vegetative sensations). In order to increase efficiency, it is possible to add Pectazina LS during pressing. By doing this, it is possible to achieve greater yield using lower pressure. The liquid formulation is extremely practical whether for use in static clarification or for use in continuous flotation clarification. When Pectazina LS is used in this phase, partial disorganization of the cellular structure of the grape is obtained with the liberation of aromatic components and their precursors. voir moins | |
| Phytokoll™ VIP | Dal Cin Gildo Spa | Phytokoll™ VIP is suitable for static clarification of musts,red wines, and white wines in order to avoid or reduce the oxidizing phenomena. Furthermore it maintains the aroma and the fresh taste for a longer time. This product diminishes the astringency,...voir plus Phytokoll™ VIP is suitable for static clarification of musts,red wines, and white wines in order to avoid or reduce the oxidizing phenomena. Furthermore it maintains the aroma and the fresh taste for a longer time. This product diminishes the astringency, enhances the brilliance, and the filterability in red wines, preserving the original organoleptic characteristics of wine. In order to improve the sedimentation speed and the wine brilliance, the use of Phytokoll™ VIP together with an effective bentonite (Superbenton DC o Top Gran DC) is suitable. voir moins | |
| Poliattivante DC | Dal Cin Gildo Spa | Poliattivante DC when added to the must at the beginning of the fermentation compensates for eventual nutritional deficiencies. It is particularly useful in musts which are excessively clear because the cellulose, which is the same one present in Polimers...voir plus Poliattivante DC when added to the must at the beginning of the fermentation compensates for eventual nutritional deficiencies. It is particularly useful in musts which are excessively clear because the cellulose, which is the same one present in Polimersei DC, exerts an effect similar to having turbidity in the must. When added during the fermentation, Poliattivante DC supports the yeast by dispersing them better in the media and supplies a detoxification action because it absorbs medium-chain-length fatty acids (C6-C8-C10) which are produced during normal anaerobic yeast metabolism. voir moins | |
| Poliattivante F | Dal Cin Gildo Spa | Poliattivante F, when added to the must at the beginning of the fermentation compensates for eventual nutritional deficiencies. It is particularly useful in musts which are excessively clear because the cellulose, which is the same one present in Polimers...voir plus Poliattivante F, when added to the must at the beginning of the fermentation compensates for eventual nutritional deficiencies. It is particularly useful in musts which are excessively clear because the cellulose, which is the same one present in Polimersei, exerts an effect similar to having turbidity in the must. When added during the fermentation, Poliattivante supports the yeast by dispersing them better in the media and supplies a detoxification action because it absorbs medium-chain-length fatty acids (C6-C8-C10) which are produced during normal anaerobic yeast metabolism. Poliattivante F is the version without sulfates and is used when the sulfate content of the wine should not be raised. voir moins | |
| Poliferm P | Dal Cin Gildo Spa | Poliferm P are white miniature pellets used in the re-fermentation of wine with phenolic stability. Re-fermentation occurs when ambient microbes find and metabolize a food source in wine at a time not intended by the winemaker. Re-fermentation can happen ...voir plus Poliferm P are white miniature pellets used in the re-fermentation of wine with phenolic stability. Re-fermentation occurs when ambient microbes find and metabolize a food source in wine at a time not intended by the winemaker. Re-fermentation can happen anytime there are yeast present and there is still fermentable sugar present in the wine. voir moins | |
| Polimersei™ DC | Dal Cin Gildo Spa | Polimersei™ DC arose from the work which Dal Cin Spa Laboratories conducted in 1985 on vegetable fibers. The production technology increases the surface area in a manner which favors its interaction with the media and permits the maximum action. Over the ...voir plus Polimersei™ DC arose from the work which Dal Cin Spa Laboratories conducted in 1985 on vegetable fibers. The production technology increases the surface area in a manner which favors its interaction with the media and permits the maximum action. Over the years, an increasing number of enologists have been able to verify its properties and appreciate its diverse advantages. Wines made with Polimersei™ DC at the beginning of, or midway through, the fermentation are generally cleaner from the organoleptic point of view which indicates a less stressed yeast metabolism. Generally, Polimersei™ DC permits a greater synthesis of fermentation aromas and an easier utilization of sugar. When curing a stuck fermentation, treatment with Polimersei™ DC is an efficient method to remove medium-chain-length fatty acids and to prepare the media for the second inoculation. Polimersei™ DC’s applications are: restoration of the optimal turbidity of the must in cases of excessive clarification, regulate the alcoholic fermentation by preventing an excessive tumultuous kinetics, means to add oxygen during the fermentation, dispersion of the cells in the media, which favors contact between the yeast and the fermenting media, and absorption of inhibitors (medium-chain-length fatty acids). voir moins | |
| Polvarabica DC | Dal Cin Gildo Spa | Polvarabica DC is a very pure granulated powder from Acacia; it is characterized by its instantaneous solubility. The natural poly saccharide structure does not undergo significant modification during the purification and spray drying. This gives a ramifi...voir plus Polvarabica DC is a very pure granulated powder from Acacia; it is characterized by its instantaneous solubility. The natural poly saccharide structure does not undergo significant modification during the purification and spray drying. This gives a ramified macro-molecule with high molecular weight. Polvarabica DC has a notable stabilizing action against various “casses” and tartrate precipitation. Furthermore, it has an interesting smoothing effect. It is suitable for the treatment of all wines where a single application of a pure gum Arabic is desired, without any additional additives. voir moins | |
| Potassium Bicarbonate | Dal Cin Gildo Spa | Potassium Bicarbonate is a colorless, odorless, slightly basic, salty substance. According to the US Food and Drug Administration (FDA), potassium bicarbonate is "generally recognized as safe". There is no evidence of human carcinogenicity, no adverse eff...voir plus Potassium Bicarbonate is a colorless, odorless, slightly basic, salty substance. According to the US Food and Drug Administration (FDA), potassium bicarbonate is "generally recognized as safe". There is no evidence of human carcinogenicity, no adverse effects of overexposure, and an undetermined LD50. Physically, potassium bicarbonate occurs as a crystal or a soft white granular powder. It is used as an additive in wine making and as a base in foods and to regulate pH. It is a common ingredient in club soda, where it is used to soften the effect of effervescence. voir moins | |
| Potassium Bitartrate | Dal Cin Gildo Spa | Potassium Bitartrate also known as potassium hydrogen tartrate, with formula KC4H5O6, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid, a carboxylic acid. In food, potassium bitartrate...voir plus Potassium Bitartrate also known as potassium hydrogen tartrate, with formula KC4H5O6, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid, a carboxylic acid. In food, potassium bitartrate is used for: Stabilizing egg whites, increasing their heat tolerance and volume. Stabilizing whipped cream, maintaining its texture and volume. Preventing sugar syrups from crystallizing. Reducing discoloration of boiled vegetables. voir moins | |
| Prepara | Dal Cin Gildo Spa | Prepara is a cream colored powder used as an Integrator for yeast preparation in the fermentation process of wine production. The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sug...voir plus Prepara is a cream colored powder used as an Integrator for yeast preparation in the fermentation process of wine production. The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. voir moins | |
| Proten-100 | Dal Cin Gildo Spa | Proten-100 is a cream colored powder of very pure potassium caseinate for use in wine production. This is a concentrated, powdered form of potassium caseinate produced from whole milk and used for the prevention and removal of oxidized wine components. | |
| Redox Arom | Dal Cin Gildo Spa | Redox Arom has been developed to protect those aromatic compounds from oxidation. In order to obtain wines rich in aroma, it’s important to maintain the volatile molecules in a perceptible form. The specific formula is based on the high antioxidant proper...voir plus Redox Arom has been developed to protect those aromatic compounds from oxidation. In order to obtain wines rich in aroma, it’s important to maintain the volatile molecules in a perceptible form. The specific formula is based on the high antioxidant properties of a particular tannin and ascorbic acid, made stronger when combined with sulfur dioxide. The application of Redox Arom directly on the grapes or in the must (right after the crusher) allows us to quickly remove oxygen, protecting varietal aromatic (terpens) and phenolic compounds. The right redox potential is obtained, avoiding early oxidation, which leads to a fresher wine with a longer ageing potential. Furthermore, adding Redox Arom at this stage prevents the production of off-flavors (i.e. hydrogen sulfide, volatile thiols, etc) and reduces the development of oxidative compounds such as acetaldehyde and g- butirrolactone. When processing grapes affected by Botrytis, Redox Arom has an important role in protecting the must from the oxidizing action of laccase. Wines produced with Redox Arom applied at the pre-fermentation stages result in more intense, fine and clean aromas and more stable colors. A very effective product, particularly against oxidation (e.g. browning, "casses", etc.) and other wine alterations. voir moins | |
| Redox DC | Dal Cin Gildo Spa | Redox DC shows excellent results thanks to the powerful action of its components which are well-weighted and calibrated, and thanks to their peculiar chemical-physical properties absolutely moisture-less. Redox DC acts powerfully, both as a preventive me...voir plus Redox DC shows excellent results thanks to the powerful action of its components which are well-weighted and calibrated, and thanks to their peculiar chemical-physical properties absolutely moisture-less. Redox DC acts powerfully, both as a preventive measure and as a cure in wines which tend to “cases” or are in a process of alteration. Anyway, it is advisable to use the product always as a preventive measure so color, health, and long stability of wine will be assured. Redox DC avoids color changes and lowers the oxidation potential (rH), leaving a greater freshness and harmony of character in the treated wine. voir moins | |
| Rhocell™ DC | Dal Cin Gildo Spa | Rhocell™ DC is for polishing filtration. Rhocell™ is the latest product created by Dal Cin after several years of research and study concerning cellulose fiber. This product is manufactured using the predispersion technique. The selected cellulose fiber p...voir plus Rhocell™ DC is for polishing filtration. Rhocell™ is the latest product created by Dal Cin after several years of research and study concerning cellulose fiber. This product is manufactured using the predispersion technique. The selected cellulose fiber possesses a unique grid structure with a very elastic, soft form which has a very high swelling power in polar liquids. This is an essential factor for good distribution and uniformity of the pre coat and particularly for reducing the rates. Rhocell™ uniformly stratifies on the filter elements, both horizontally and vertically, and is easily removed at the end of the filtration. Rhocell™ should be used in conjunction with diatomaceous earth to establish a filter cake for clarifying and polish filtration. voir moins | |
| Rhocell™ Largo | Dal Cin Gildo Spa | Rhocell™ Largo is for coarse filtration. Rhocell™ is the latest product created by Dal Cin Spa Laboratories after several years of research and study concerning cellulose fiber. This product is manufactured using the predispersion technique. The selected ...voir plus Rhocell™ Largo is for coarse filtration. Rhocell™ is the latest product created by Dal Cin Spa Laboratories after several years of research and study concerning cellulose fiber. This product is manufactured using the predispersion technique. The selected cellulose fiber possesses a unique grid structure with a very elastic, soft form which has a very high swelling power in polar liquids. This is an essential factor for good distribution and uniformity of the pre coat and particularly for reducing the rates. Rhocell™ uniformly stratifies on the filter elements both horizontally and vertically, and is easily removed at the end of the filtration. Rhocell™ should be used in conjunction with diatomaceous earth to establish a filter cake for clarifying and polish filtration. voir moins | |
| Rhocell™ Super | Dal Cin Gildo Spa | Rhocell™ Super is for very fine filtration. Rhocell™ is the latest product created by Dal Cin Spa Laboratories after several years of research and study concerning cellulose fiber. This product is manufactured using the predispersion technique. The select...voir plus Rhocell™ Super is for very fine filtration. Rhocell™ is the latest product created by Dal Cin Spa Laboratories after several years of research and study concerning cellulose fiber. This product is manufactured using the predispersion technique. The selected cellulose fiber possesses unique grid structure with a very soft, elastic form which has a very high swelling power in polar liquids. This is an essential factor for good distribution and uniformity of the pre coat and particularly for reducing the rates. Rhocell™ uniformly stratifies on the filter elements, both horizontally and vertically, and is easily removed at the end of the filtration. Rhocell™ should be used in conjunction with diatomaceous earth to establish a filter cake for clarifying and polish filtration. voir moins | |
| SIL-30 DC | Dal Cin Gildo Spa | SIL-30 DC is a colloidal suspension of a very pure silica. This product is used in combination with other fining agents to improve clarification and to produce compact sediments. It is primarily used with Sologel DC in juice and wine clarification. It bin...voir plus SIL-30 DC is a colloidal suspension of a very pure silica. This product is used in combination with other fining agents to improve clarification and to produce compact sediments. It is primarily used with Sologel DC in juice and wine clarification. It binds with the gelatine producing an intense floc which results in rapid clarification leaving little sediment. voir moins | |
| Sologel DC | Dal Cin Gildo Spa | Sologel DC is a very concentrated, well-stabilized gelatine solution used in combination with Sil-30 DC for the clarification of juice. The selection of this specific gelatine was the result of many studies conducted over a number of vintages. The main ch...voir plus Sologel DC is a very concentrated, well-stabilized gelatine solution used in combination with Sil-30 DC for the clarification of juice. The selection of this specific gelatine was the result of many studies conducted over a number of vintages. The main characteristic of this gelatine is its capacity to react instantaneously and completely with silica sol (Sil-30 DC). It binds with the suspended siliceous micro-particles producing an intense floc which results in rapid clarification leaving little sediment. Sologel DC is very easy to use and disperses readily in the tank. It is also effectively used with an inline dose. voir moins | |
| Super 40™ | Dal Cin Gildo Spa | Super 40™ is a pale yellow, highly soluble meta tartaric acid having no off odor with an esterification index higher than 40 at time of manufacturing, and was first created in Italy in 1967 by Dal Cin Spa Laboratories. The esterification index is a measur...voir plus Super 40™ is a pale yellow, highly soluble meta tartaric acid having no off odor with an esterification index higher than 40 at time of manufacturing, and was first created in Italy in 1967 by Dal Cin Spa Laboratories. The esterification index is a measure of the product activity and should be 40 or higher to maximize the inhibition of potassium bi tartrate crystal formation. It is also effective against calcium tartrates precipitation and is highly soluble for ease of use. voir moins | |
| Super 40™ Special | Dal Cin Gildo Spa | Super 40™ Special is meta-tartaric acid specifically for the risk of opalescence. The production process of the meta-tartaric acid, even if carefully carried on cannot always prevent the appearance of opalescence phenomena, or disturbances of limpidity in...voir plus Super 40™ Special is meta-tartaric acid specifically for the risk of opalescence. The production process of the meta-tartaric acid, even if carefully carried on cannot always prevent the appearance of opalescence phenomena, or disturbances of limpidity in the treated wines. This may happen when the product has been added to the wine before bottling. These opalescences in some cases, become more evident or even heavy when the wine is cold (0-8°C). The reason is to be searched in the inner structure of the molecules of the meta-tartaric acid. As a matter of fact, the esterification process which the meta-tartaric acid is subjected to involves the formation of macro-molecular chains of different lengths and ramifications. If their dimensions are not properly controlled, they can cause phenomena of insolubility, clouding (when the wine is cold), and even breaking of the colloidal balances. So that ensures the anti-crystallizing activity is strongly reduced. For these reasons, after long researches Dal Cin Spa Laboratories has elaborated a particular method of production, allowing a stronger control on the molecular characteristics of the finished product (called SUPER-40™ "SPECIAL", by analogy with the perfect anti-crystallizing quality of SUPER-40™), which absolutely prevents from any opalescence in the treated wines. voir moins | |
| Super Redox | Dal Cin Gildo Spa | Super Redox is a special product with an incredible reduction and stabilizing power. It is particularly suggested for preventative treatments of red and white wines in order to obtain a perfect color stabilization and to treat all kinds of oxidation. Anot...voir plus Super Redox is a special product with an incredible reduction and stabilizing power. It is particularly suggested for preventative treatments of red and white wines in order to obtain a perfect color stabilization and to treat all kinds of oxidation. Another possible use for Super Redox, is in the musts just after pressing in order to preserve the aromatic substance from oxidation (wine making technology in reductive conditions). The product is also very effective with "ferric casses" (white and blue) thus avoiding the treatment with ferrocyanide, unless the presence of iron is very high. Super Redox can also be used as an energetic anti filming yeast, since Mycoderma vini needs an oxidized environment. voir moins | |
| Superattivante DC | Dal Cin Gildo Spa | Superattivante DC is ideal for use in must deficient in nutritional factors (FAN<80-100 mg/I N) as a result of excessive clarification. Also in must where micro-biological contamination is high, where overripe grapes are used, etc. In these cases, use of ...voir plus Superattivante DC is ideal for use in must deficient in nutritional factors (FAN<80-100 mg/I N) as a result of excessive clarification. Also in must where micro-biological contamination is high, where overripe grapes are used, etc. In these cases, use of Superattivante DC supplies the yeast with nutrients necessary for fermentation, without favoring the development of the lactic acid bacteria which are present. Optimal results are obtained when restarting fermentation, especially if its use is preceded by detoxification of the must with Polimersei DC or Lisem DC. voir moins | |
| Superbenton™ DC | Dal Cin Gildo Spa | Superbenton™ DC powder is characterized by an extraordinary fining and deproteining power. The treatment with Superbenton™ DC gives a high stabilization as well as a special color brilliance and brightness to the wines. It is the traditional bentonite of ...voir plus Superbenton™ DC powder is characterized by an extraordinary fining and deproteining power. The treatment with Superbenton™ DC gives a high stabilization as well as a special color brilliance and brightness to the wines. It is the traditional bentonite of Dal Cin Spa Laboratories, activated by an original process since 1949. This activating process has been greatly improved according to the new technologies. voir moins | |
| SuperDisacidante DC | Dal Cin Gildo Spa | SuperDisacidante DC is a white crystalline powder used as a high and harmonic deacidifcaiton power for wines. Deacidification is the process of reducing titratable acidity in grape juice, must or wine. The biological process of deacidification in wine is ...voir plus SuperDisacidante DC is a white crystalline powder used as a high and harmonic deacidifcaiton power for wines. Deacidification is the process of reducing titratable acidity in grape juice, must or wine. The biological process of deacidification in wine is a malolactic fermentation, in which malic acid is converted to lactic acid and also softens the mouth feel of the acid. Physicochemical deacidification involves either acid precipitation or column ion exchange. The deacidification agents precipitate some tartaric acid in the form of insoluble salts. voir moins | |
| Tannex Flash | Dal Cin Gildo Spa | Tannex Flash is used in conjunction with Cromazina DC during red wine fermentation. The addition of Tannex Flash during tank filling will ensure the stabilization of free entocyanins likely to be subjected to oxidative reactions and subsequent precipitati...voir plus Tannex Flash is used in conjunction with Cromazina DC during red wine fermentation. The addition of Tannex Flash during tank filling will ensure the stabilization of free entocyanins likely to be subjected to oxidative reactions and subsequent precipitation. The end result is better color stability. In red wine making the use of Cromazina DC and Tannex Flash gives food extraction maintaining color, hue and density. For moldy grapes, the use of high volumes of Tannex Flash negates the oxidative effects of polyphenol oxidase. voir moins | |
| Tanniblanc Flash DC | Dal Cin Gildo Spa | Tanniblanc Flash DC is a pure cream-colored tannin, obtained from selected oak-gall. From a chemical standpoint Tanniblanc Flash DC is a gallic tannin, perfectly soluble in wine and water. The rising trend in wine markets is the requests of more structure...voir plus Tanniblanc Flash DC is a pure cream-colored tannin, obtained from selected oak-gall. From a chemical standpoint Tanniblanc Flash DC is a gallic tannin, perfectly soluble in wine and water. The rising trend in wine markets is the requests of more structured, rounder white wines. According to that, Tanniblanc Flash DC when used in high doses is able to give white wines more structure and body without affecting the astringency. Tanniblanc Flash DC doesn't change the positive organoleptic characteristics of the wine, or subject it to suffer oxidation and doesn't change the wines color tones. In the young wines, Tanniblanc Flash DC can give the desired structure. In wines needing to be aged it helps the process, integrating and completing the polyphenolic wine properties. voir moins | |
| Tanniferm Blanc | Dal Cin Gildo Spa | Tanniferm Blanc is a tannin blend formulation for white wine making. Mainly used during the grape reception and crushing, or later in the must to prevent oxidative and oxydasic reactions of catechins, polyphenols and aromatic substances. The protective ac...voir plus Tanniferm Blanc is a tannin blend formulation for white wine making. Mainly used during the grape reception and crushing, or later in the must to prevent oxidative and oxydasic reactions of catechins, polyphenols and aromatic substances. The protective action of Tanniferm Blanc has two functions: binding the oxygen that is present and making it unavailable to reactions with polyphenols, and inhibiting oxidative enzymes, such as laccases and polyphenoloxidases, that are responsible for the rapid degradation of color and consequent browning particularly in rotting grapes. The use of Tanniferm Blanc gives wines with lighter color and citrus hues that are less susceptible to browning the protection necessary. The protection also extends to aromatic components that conserve the intensity and freshness. voir moins | |
| Tanniferm Flash DC | Dal Cin Gildo Spa | Tanniferm Flash DC is an ellagic and pro-anthocyanidic tannins mix. Thanks to its composition, this product can be used from the beginning of vinification, just after the crusher in order to preserve anthocyane molecules to oxidative reactions. Ellagic ta...voir plus Tanniferm Flash DC is an ellagic and pro-anthocyanidic tannins mix. Thanks to its composition, this product can be used from the beginning of vinification, just after the crusher in order to preserve anthocyane molecules to oxidative reactions. Ellagic tannins provide protection two different ways: they catch the oxygen molecules making them unavailable to react with anthocyanes, as well as inhibit oxidative enzymes, like laccase and polyphenoloxidase, that are responsible of quick color reduction mostly in grapes affected by rotting. Proanthocyanidic tannins improve ellagic tannins actions and are directly involved in anthocyanes stabilization reactions. Using Tanniferm Flash DC in wines is more important and with higher phenolic and color stability will be obtained. Tanniferm Flash DC enhances both the overall color and taste of the final wine. voir moins | |
| Tannikoll DC | Dal Cin Gildo Spa | Tannikoll DC is a particular tannin extract from the Caesalpina spinosa. It has clarification properties for deproteinisation of juices and fining of red wines in combination with select gelatines. These treatments make the precipitation of gelatin flocs ...voir plus Tannikoll DC is a particular tannin extract from the Caesalpina spinosa. It has clarification properties for deproteinisation of juices and fining of red wines in combination with select gelatines. These treatments make the precipitation of gelatin flocs more rapid and complete. The Tannikoll DC property of binding the proteins leads to better colloid stabilization as well as serving the purpose of oxidation protection. voir moins | |
| Tannino Q | Dal Cin Gildo Spa | Tannino Q is a tannin obtained from the best oaks grown in Allier and Limousin forests. It is applied to improve the organoleptic characteristics of important red and white wines. Extracted from the oak trunk center for its incredible aromatic characteris...voir plus Tannino Q is a tannin obtained from the best oaks grown in Allier and Limousin forests. It is applied to improve the organoleptic characteristics of important red and white wines. Extracted from the oak trunk center for its incredible aromatic characteristics. Aside from keeping the properties unchanged, it can be applied to a particular extraction system with the appropriate solvents and process. From the aromatic standpoint the extract mainly contains vanilla, eugenol and lacton of phenolic origin. It has a pleasant oak aroma and flavor which enhances the wines aromatic balance, resulting in a more complex and elegant wine. Therefore, Tannino Q is advisable in important red (Cabernet, Merlot, etc) and white (Chardonnay, Sauvignon, etc) wines to be aged, even in barrels for its better aromatic characterization. Also it plays an important role in the wines flavor and aroma obtaining a more structured and rounder product. voir moins | |
| Tannirouge Flash DC | Dal Cin Gildo Spa | Tannirouge Flash DC is a reddish tannin obtained from the best “quebracho” wood. Regarding the composition, quebracho tannin has mainly a “pro-cyanidin” structure. This characteristic is very important and allows Tannirouge Flash DC to work in two ways. F...voir plus Tannirouge Flash DC is a reddish tannin obtained from the best “quebracho” wood. Regarding the composition, quebracho tannin has mainly a “pro-cyanidin” structure. This characteristic is very important and allows Tannirouge Flash DC to work in two ways. First it’s able to bind the wine, free anthocyanins and stabilize them, preventing color loss during red wine ageing, fining and stabilization. From the color stabilization point of view the low percentage of ellagic tannin (that quebracho wood has in its structure) has an important role. In fact, as scientists have tested this kind of molecule has the role to stimulate the reactions of anthocyanins and tannins bindings. voir moins | |
| Top-Tan AR | Dal Cin Gildo Spa | Top-Tan AR works in two ways, playing an important role in improving the wines aroma and has another role in the enhancement of the wines structure, roundness and balance, since it’s based on the grapes tannin. In red wines Top-Tan AR enhances the fruity ...voir plus Top-Tan AR works in two ways, playing an important role in improving the wines aroma and has another role in the enhancement of the wines structure, roundness and balance, since it’s based on the grapes tannin. In red wines Top-Tan AR enhances the fruity notes, making the aroma more intense and clean. More so the addition gives the wines a more complex and elegant toasty and spicy flavor. Also its properties work on color stability and prolongs the bottles ageing potential. In full bodied white wines Top-Tan AR gives elegance and complexity as requested by the market for important products. Based on the grapes tannin integrating perfectly with the natural polyphenols to obtain an overall improvement of the final wine. voir moins | |
| Top-Tan CR | Dal Cin Gildo Spa | Top-Tan CR is made from grape tannin, primarily derived from grape seeds, and is specific to the stabilizing action on the color of red wines. As stated, grape seed tannins are very reactive and contribute directly to the stabilization of color by directl...voir plus Top-Tan CR is made from grape tannin, primarily derived from grape seeds, and is specific to the stabilizing action on the color of red wines. As stated, grape seed tannins are very reactive and contribute directly to the stabilization of color by directly binding with anthocyanins. This re-activity causes a slight astringency and an excessive tannic nature in the wine when the tannin is added. These sensations fade with time as tannins integrate with the polyphenols of wine, thus contributing to the softness and structure of the wine. In order to improve the effectiveness of the condensation reaction, the product formulation contains some ellagitannin. This compound not only promotes the combination reactions, but it also offers protection against oxidation. voir moins | |
| Top-Tan SB | Dal Cin Gildo Spa | Top-Tan SB is based on the grapes tannin enhancing a white wines structure and taste. Advisable to important white wines to lead a “bigger” structure, roundness and more balanced characteristics, giving better protection to the natural polyphenols. Based ...voir plus Top-Tan SB is based on the grapes tannin enhancing a white wines structure and taste. Advisable to important white wines to lead a “bigger” structure, roundness and more balanced characteristics, giving better protection to the natural polyphenols. Based on the grapes tannin Top-Tan SB can be applied at the beginning of the top quality grape wine making process. The addition in juice before and during fermentation helps to protect the flavor components, ensuring the reaction of colloidal stabilization takes place as early as possible. This means stable poly saccharides, tannins, colloid formation (structure) and unstable polyphenols are removed by polymerization. voir moins | |
| Top-Tan SR | Dal Cin Gildo Spa | Top-Tan SR is a good choice for important red wines because the pro-cyanidinic tannins obtained from grapes. These chemical properties allow Top-Tan SR to obtain a more structured wine, and binding with the poly saccharides leads to a richer and more comp...voir plus Top-Tan SR is a good choice for important red wines because the pro-cyanidinic tannins obtained from grapes. These chemical properties allow Top-Tan SR to obtain a more structured wine, and binding with the poly saccharides leads to a richer and more complex and balanced taste. Top-Tan SR plays an important role in the color stabilization as well. The main effect is to accelerate the binding reaction of free anthocyanins. Top-Tan SR can be applied to improve the wines character and complexity during the ageing process or before bottling as well. Its properties make it very important particularly in red grapes too little, too ripe, or when the maceration process has not been optimally managed. So Top-Tan SR can be used during high rates of skin contact to protect them or while binding the anthocyanins, and integrating the natural polyphenols content. voir moins | |
| ULTRasi FLOT | Dal Cin Gildo Spa | ULTRasi FLOT is a brown liquid used in the production of wine as a quick and effective flotation. Flotation is one of the clarification methods. Unlike sedimentation, the principle of flotation is based on the buoyancy of sediment particles of the must, s...voir plus ULTRasi FLOT is a brown liquid used in the production of wine as a quick and effective flotation. Flotation is one of the clarification methods. Unlike sedimentation, the principle of flotation is based on the buoyancy of sediment particles of the must, saturated with air or nitrogen under pressure and its sudden expansion. Prior to flotation, grape mash or must has to be enzymatized to facilitate the buoyancy of sediment particles. A special flotation enzyme quickly and reliably facilitates the required decomposition of pectins. The flotation effect itself is stimulated and considerably improved by special high-bloom gelatine. All other treatment agents applied in sedimentation are also suitable for flotation. voir moins | |
| ULTRasi G | Dal Cin Gildo Spa | ULTRasi G are little beige granules used for the static clarification of musts. Must (from the Latin vinum mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion...voir plus ULTRasi G are little beige granules used for the static clarification of musts. Must (from the Latin vinum mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and/or purple. voir moins | |
| ULTRasi L | Dal Cin Gildo Spa | ULTRasi L is a brown liquid used for the static clarification of musts. Must (from the Latin vinum mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the ...voir plus ULTRasi L is a brown liquid used for the static clarification of musts. Must (from the Latin vinum mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and/or purple. voir moins | |
| ULTRasi RedBerry | Dal Cin Gildo Spa | ULTRasi RedBerry is a brown liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Maceration is the winemaking process where the phenolic materials of the grape—t...voir plus ULTRasi RedBerry is a brown liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since 99% of all grape juice (with the exceptions of teinturiers) is a clearish-gray color. In the production of white wines, maceration is either actively avoided or allowed in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wines grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. voir moins | |
| ULTRasi Select | Dal Cin Gildo Spa | ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectol...voir plus ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectolytic and hemi-cellulosic activities. This blend allows for a rapid fining of must coming from grapes with a pectin composition that is difficult to hydrolyze with regular pectinases. Even for grapes that are not very ripe and therefore rich in pectins bound with hemi-cellulases, the use of ULTRasi Select improves the lysis, flocculation and sedimentation processes of the lees. voir moins | |
| Vitalyeast | Dal Cin Gildo Spa | Vitalyeast is a light brown powder yeast product used in the fermentation process of wine. It is used at 1/3 of the alcoholic fermentation or during the second fermentation to exclusively supply amino acid nitrogen to the yeast.The process of fermentation...voir plus Vitalyeast is a light brown powder yeast product used in the fermentation process of wine. It is used at 1/3 of the alcoholic fermentation or during the second fermentation to exclusively supply amino acid nitrogen to the yeast.The process of fermentation in wine making, turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In wine making, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. voir moins |
