CATALOGUE OENOLOGICAL PRODUCTS

Transcription

1 CATALOGUE OENOLOGICAL PRODUCTS

2 ACHIEVE AN OBJECTIVE Exotic VIAZYM MP NEO CRISPY NUTRICELL AA VIALATTE FERM W12 THE SECRET OF QUALITY Freshness KNOW-HOW VIAZYM MP NEO CRISPY SO.DELIGHT NUTRICELL AA

3 Floral VIAZYM AROMA NUTRICELL AA VIALATTE FERM W12 Complexity VIAZYM EXTRACT 1 ER CRU NUTRICELL INITIAL VIALATTE FERM R96 NEO SWEET OUR SUCCESS Woody INNOVATION VIAZYM EXTRACT 1 ER CRU NUTRICELL INITIAL VIALATTE FERM R82 NEO SWEET TANIPÉPIN COPEAUX SWEETY FR SECURITY Fruity VIAZYM EXTRACT VIALATTE FERM R100 NEO SWEET

4 For the last 90 years, Martin Vialatte uses its expertise and its know-how to meet the expectations and changes in oenology based on the work of a team of experienced oenologists. Martin Vialatte accompanies winemakers with a very precise idea of oenology: transmit techniques and methods which bear the fruit of our experience and our in the field culture. Our greatest success: sublimation of your wines! The driving force of our advice and designing oenological products activity at Martin Vialatte is based on quality and food safety (ISO22000), its know-how, its teams along with innovations from the Research and Development department. In partnership with French and foreign research institutes, we imagine tomorrow s innovations. Since 1922, Martin Vialatte is proud to accompany you in meeting your objectives.

5 The selections YEASTS 6 NUTRIENTS 12 YEAST PRODUCTS 16 FINING OF MUSTS 18 ENZYMES 20 BACTERIA 24 TANNINS 26 OAK ALTERNATIVES 30 FINING OF WINE 34 STABILIZING AGENTS 38 ACIDITY CORRECTORS 42 STABILISATION EXCHANGE K + 44 PRESERVATIVES 46 SPECIFIC TREATMENTS 48

6 The selections YEAST SO.DELIGHT SO.DELIGHT is a S. cerevisiae yeast selected for its aptitude to produce aromatic white and rosé wines with a fresh and fruity style. The aromatic profile obtained is complex with varietal and fermentative notes. SO.DELIGHT is recommended for making wines derived from neutral or aromatic vine varieties. Packaging: 500 g SO.FRUITY SO.FRUITY is a S. cerevisiae, L1414 strain yeast, selected in Beaujolais by the IFV. This yeast has excellent fermentation action and is appropriate for short to medium duration wine-making. Wine expression is characterized by notes of small red berries. SO.FRUITY enables very good extraction of anthocyanins and tannins and thus produces colorful wines with a soft structure. SO.FRUITY is particularly recommended for Gamay in Beaujolais Villages and in Crus along with making supple and fruity wines from Merlot, Cabernet Sauvignon, Gamay, Pinot Noir amongst other vine varieties. Packaging: 500 g Trial Sicarex Beaujolais: AOC Beaujolais Villages 2010 Anthocyanin and tannin concentrations when bottled in January 2011 for 3 wines made using yeasts prescribed for Beaujolais Villages wines VIALATTE FERM R71 VIALATTE FERM R71 is a S. cerevisiae yeast selected for its capacity for producing intense red and rosé wines which are fresh and fermentative (small red berries, strawberries, red currants, etc). VI- ALATTE FERM R71 is very robust and allows alcoholic fermentative to be carried out under good conditions even with limiting factors (alcohol, low temperature, low turbidity ). This product can be used for traditional wine making or for thermovinification. VIALATTE FERM R71 is recommended for producing supple and fruity red and rosé wines with an international style. Packaging: 500 g mg/l So.Fruity Lev B Lev C Tannins Anthocyanins x 3 SO.FRUITY is particularly apt for extracting polyphenolic matter during alcoholic fermentation. This is seen with physical and chemical analyses (IPT, anthocyanin and tannin concentration, coloring intensity) and on a sensory level. The specific nature of this yeast allows wines made with to be long lasting with maximum aromatic notes after a couple months of ageing. Wine made using SO.FRUITY is richer in tannins and in anthocyanins than wine made with yeasts B and C. Wine tastings reveal that the wines produced are more colorful with a more intense nose (spicy), more structured, and are better evaluated by the jury than a general quality level. 6

7 YEAST The selections SO.FLAVOUR SO.FLAVOUR is a S. cerevisiae yeast selected in the Côtes-du- Rhône in collaboration with the Domaine Saint-Apollinaire estate (a biodynamic wine estate). This yeast has very good development of fermentation with tolerance to high degrees of alcohol. Complex aromatic expression dominated by ripe fruits (red and dark fruit); the mouthfeel is rich and harmonious, characterized by a good balance between tannin and roundness. SO.FLAVOUR is recommended for making red modern, concentrated, complex and fruity wines made from great international dark vine varieties: Merlot, Cabernet-sauvignon, Syrah, Grenache, Tempranillo, Zinfandel etc. Packaging: 500 g VIALATTE FERM R96 VIALATTE FERM R96 is a S. cerevisiae yeast particularly recognized for developing grape potential and for its versatility. VIALATTE FERM R96 adapts remarkably well to different vine varieties and different degrees of ripeness to make young or long ageing wines. The aromatic profile is orientated towards red and dark berry notes going toward spicy and balsamic notes (pepper, eucalyptus, licorice, etc). Wines produced are complex and have great aromatic freshness. VIALATTE FERM R96 is recommended for wine-making with Syrah, Merlot, Cabernet, Mourvèdre vine varieties. Packaging: 500 g SO.FLAVOUR SELECTION PROCEDURE Biodyanamic plots Non Sacch Non Sacch Non Sacch Non Sacch strain B strain B strain B SYRAH GRENACHE 1 2 SYRAH SYRAH / 3 GRENACHE 4 Non Sacch Non Sacch Non Sacch Non Sacch strain C strain A strain B strain A VIALATTE FERM R82 VIALATTE FERM R82 is a S. cerevisiae yeast selected for making wine with high maturity grapes and for making medium to long ageing red wines with a ripe fruit profile (red or dark berries).vialatte FERM R82 likewise limits the reduction of certain sensitive vine varieties such as Carignan or Syrah. Packaging: 500 g 1 - Must before AF 2 - Beginning of AF Free-run juice strain B Press juice strain B strain D 3 - Midway -AF 4 - End of AF strain B strain B blending strain B For this biodynamic yeast selection developed in collaboration with the Domaine Saint Apollinaire estate at Puyméras in the Côtes du Rhône, the R&D department at Martin Vialatte took 21 grape, must and vine samples to identify the dominating yeast taken. Among the 14 Saccharomyces cerevisiae strains found, 4 genetic profiles were identified: A, B, C and D. Wine-making in experimental wine cellars, physical and chemical analyses and sensory analyses carried out the following two years led us to selecting the A profile strain for its robust nature and its organoleptic qualities. This strain notably demonstrated very good capability for developing red fruit, dark fruit and spicy notes to increase mouth volume. This so-called SO.FLAVOUR yeast was used exclusively by the Domaine Saint Apollinaire estate from 2006 to 2012 before is was launched worldwide. VIALATTE FERM R100 VIALATTE FERM R100 is a S. cerevisiae yeast selected for making round and fruity wine to be aged for a short or medium term. This yeast has very good fermentation capability and demonstrates perfect control over alcoholic fermentation: very good fermentative kinetics, aromatic clarity with very low volatile acidity. VIALATTE FERM R100 is used for making intense, clear, fruity and very full in mouth wines due to its production of glycerol. This product is adapted to all types of vine varieties. Packaging: 500 g 7

8 The selections YEAST VIALATTE FERM W12 S. cerevisiae galactose selected for making white, rosé and red wines VIALATTE FERM W12 optimizes aromatic finesse and full-rounded flavor. VIALATTE FERM W12 is quickly autolyzed and is thus perfectly suited for ageing in tanks or barrels with stirring of lees. The qualitative potential and the varietal character of grapes grown and harvested under best conditions is thus preserved. VI- ALATTE FERM W12 is recommended for Chardonnay, Muscadet, Viognier vine varieties. VIALATTE FERM W12 is a robust yeast and is likewise recommended in the event of fermentation stops Packaging: 500 g SO.CLASSIC BY For high maturity grapes or for resumption of fermentation. SO.CLASSIC CE To start fermentation quickly. Very good fermentative capabilites Aromatic and taste clarity Respects grape variety expression Packaging: 500 g and 10 kg MARTIN VIALATTE PRODUCT RANGE NAME POSITIONING GENUS SPECIES RECOMMENDED FOR AROMATIC EXPRESSION PACKAGING AF KINETICS OPTIMUM TEMPERATURE NITROGEN REQUIREMENT RESISTANCE TO ALCOHOL PRODUCTION OF SO 2 PRODUCTION OF VOLATIL ACIDITY SO.DELIGHT S. cerevisiae Making fresh and fruity aromatic white and rose wines while developing fermentation aromas along with thiol and terpene-type Production of fermentative aromas - expressing varietal aromas 500 g Very fast 10 to 16 C High 15% Medium Medium SO.FRUITY S. cerevisiae Making supple red wines with a fresh and fruity profile Production of fermentation aromasexpression of varietal aromas 500 g Medium 18 to 32 C Low 14% Low Low SO.FLAVOUR S. cerevisiae Making concentrated red wines with a complex and fruity profile Production of fermentation aromas - expression of varietal aromas 500 g Medium 18 to 32 C Medium 15% Medium Medium VIALATTE FERM W12 S. cerevisiae galactose - Making fine and elegant wines in view of optimizing maturing on lees and valuing the qualitative potential of the grapes Aromatic finesse - respects the typical nature of the vine variety 500 g Medium 10 to 30 C Low 15% Low Low VIALATTE FERM R71 S. cerevisiae Making supple and fruity red and rosé wines with a fermentative profile Production of fermentation aromas 500 g Fast 14 to 32 C High 16% Medium Low to Medium VIALATTE FERM R96 S. cerevisiae Making complex red wines with a fruit and spicy profile with great aromatic freshness Expressing varietal aromas 500 g Medium 15 to 28 C High 16% Medium Low VIALATTE FERM R82 S. cerevisiae Making complex red wines with ripe red and dark berry aromas while avoiding the reduction of sensitive vine varieties Production of fermentative aromas - Expressing varietal aromas 500 g Slow 18 to 30 C Medium 16% Medium Medium VIALATTE FERM R100 S. cerevisiae Making international, clear, round, intense and fruity wines with a perfect control of the wine-making process Production of fermentative aromas - Expressing varietal aromas 500 g Fast 18 to 32 C Medium 14% Low Medium SO.CLASSIC CE S. cerevisiae Secure alcoholic fermentation Neutral 500 g and 10 Kg Medium 15 to 30 C High 13,50% Low Low SO.CLASSIC BY S. cerevisiae galactose - Secure alcoholic fermentation Neutral 500 g and 10 Kg Very fast 15 to 30 C Low 17% Low Low SO.SPIRIT (ou eau de vie) S. cerevisiae galactose - Making wine for distillation purposes Neutral 500 g Fast 12 to 32 C Medium 17% Medium Low For the production of white wine For the production of rosé wine For the production of red wine 8

9 YEAST The selections REINITIATING FERMENTATION PROTOCOL (for 90 hl of wine with residual sugar) In the event of a fermentation stop, only yeast starters acclimatized to alcohol can be used to reinitiate alcoholic fermentation. The yeast starter must be applied as early on as possible after the fermentation stop to benefit from the AF temperature and to avoid setting off spontaneous malolactic fermentation. In the event of high level risk 1 g/hl of SO 2 or 25 g/hl of BACTOLYSE LYZOZYME can be added to the tank when fermentation has stopped to limit the development of indigenous lactic bacteria. The yeast selected must be robust, multiply well and have a good resistance to alcohol. The VIALATTE FERM W12 yeast, Saccharomyces cerevisiae galactose -, is an ideal LA yeast for reinitiating fermentation. At this stage, the medium is generally deprived of nutrients and may contain fermentation inhibitors produced by yeasts under stress conditions (notably short chain fatty acids). It is thus recommended to treat the tank when fermentation has stopped 24 hours before adding a yeast starter to detoxify the medium. To do so, add 40 g/hl of YEAST CELL WALLS, then rack before adding the yeast starter. In the same manner, to optimize the yeast starter, an addition of NUTRICELL INITIAL at 30 g/hl is recommended to prepare the yeast. Then an addition of NUTRICELL START from 20 to 40 g/hl is recommended during the starter culture, acclimitation and passing through the tank phase. 1. PREPARATION 30 min 3 kg of NUTRICELL INITIAL (30 g/hl) + 2 kg of VIALATTTE FERM W12 (20 to 30 g/hl) 50 L of water C Important : T < 40 C 2. STARTER CULTURE 24 h 3. ACCLIMATATION 48 to 72 h It is imperative to not go under 1000 in density Important: ventilate 2 times a day 150 L 20 C 50 L of starter culture - 50 L of wine - 50 L of water - 25 kg of sugar* g of NUTRICELL START hl 20 C 150 L starter culture L of wine L of water - 10 kg of sugar g of NUTRICELL START PASSING THROUGH THE TANK 100 hl For 90 hl of wine treated with ECORCES DE LEVURES aerated by pumping over apply - 10 hl of yeast starter - 4 kg of NUTRICELL START * Calculated for a wine with a potential alcohol strength of 14%, for a wine with an alcohol strength of 12% add 20 Kg of sugar 5. CONTROLS Every 2 days: Sugar contents Volatile acidity Yeast status 9

10 The selections YEAST VITILEVURE PRODUCT RANGE POSITIONING RECOMMENDED FOR AROMATIC EXPRESSION PACKAGING AF KINETICS OPTIMUM TEMPERATURE NITROGEN REQUIREMENT RESISTANCE TO ALCOHOL PRODUCTION OF SO 2 PRODUCTION VOLATILE ACIDITY VITILEVURE B Starter yeast to ensure alcoholic fermentation at high degrees and adapted to reinitiating fermentation Neutral 500 g / 10 kg Normal C Low 17% Very Low Low VITILEVURE C VITILEVURE B+C Starter yeast to facilitate fast fermentation start ups and regular kinetics Association of yeasts for fast start ups and guaranteed end of fermentation Neutral 500 g Normal C C 13% Low Low Neutral 500 g Normal C Medium 15% Very Low Low VITILEVURE KD Resistant to low temperatures, for wine with strong characteristic aromas Esters Thiols (4mmp) 500 g / 10 kg Fast 5-37 C Medium 15% Very Low Medium VITILEVURE MULTIFLOR Provides aromatic expression and fermentation security for white or southern-type rosé wines, even under difficult conditions Esters (red berries) 500 g Normal C Low 15% Very Low Low VITILEVURE VE For fermentation security for white, rosé and red wines Neutral 10 kg Normal C Low 15% Low Low VITILEVURE TONIC YSEO VITILEVURE ELIXIR YSEO NEW Reveals thiol-type varietal aromas and terpenes for white and rosé wines with intense, complex and refreshing crispness aromas great freshness wines Provides aromatic intensity complexity and finesse for making white and rosé wines Thiols (especially 4mmp) Terpenes Thiols (espcially 3mh and a3mh), terpenes, norisoprenoïds, fatty acid esters 500 g Fast C Low 15% Medium Low 500 g Normal C Medium 15% Very Low Low VITILEVURE 58W3 YSEO For making Alsace-type aromatic white wines Terpenes 500 g Normal C Medium 13% Very Low Medium VITILEVURE ALBAFLOR YSEO To enhance neutral white vine varieties by revealing their aromatic potential Fermentative aromas (floral, citrus, exotic fruit) Aromatic terpenes 500 g Normal C Medium 13% Very Low Low VITILEVURE DV 10 Very resistant to alcohol and tolerant to low temperature yeast. For making Chardonnay-type still white wine and sparkling wine (base wine and bottle fermentation) Neutral 100 g / 500 g / 10 kg Fast 8-32 C Low 17% Low Low VITILEVURE SAUVIGNON VITILEVURE CHARDONNAY YSEO Reveals the thiol-type varietal aromas of Sauvignon blanc Develops complexity and aromatic finesse for Chardonnay based wines for ageing Thiols (4mmp, 3mh, a3mh) Terpenes Varietal aromas Esters (rose, citrus) 500 g Normal C Medium 14% Low Medium 500 g Normal C Medium 13,5% Low Low VITILEVURE LB BLANC For safely making aromatic fruity and round white wines Fruity fermentative aromas 500 g Fast C Fort 14% Low Low VITILEVURE MO5 VITILEVURE QUARTZ VITILEVURE LB ROSÉ Enables increased aromas and finesse for white wines aged on lees Very resistant fructophile yeast resistant to alcohol for making Chardonnay-type still white wines and sparkling wines (base wine and bottle fermentation) For making fruity and round rosé wines Varietal aromas 500 g Normal C Medium 14% Low Low Neutral 500 g Normal C Low 17% Low Low Fermentative aromas (red berries - non amylic) 500 g Fast C Low 14% Low Low VITILEVURE GRENACHE Reveals aromatic complexity of Grenache while respecting its typical nature Varietal fruit and spicy aromas 500 g / 10 kg Normal C Medium 16% Very Low Low VITILEVURE M83 For the fruity varietal aromatic expression and roundness of southern style red wines Varietal aromas 500 g Fast C Fort 15% Very low to absence of Low VITILEVURE MT YSEO Perfectly adapted to making great long ageing wines made from Merlot and Cabernet Sauvignon varieties Varietal aromas (furaneol, norisoprenoïds) 500 g / 10 kg Normal C Medium 15% Absence of Low 10

11 YEAST POSITIONING RECOMMENDED FOR AROMATIC EXPRESSION PACKAGING AF KINETICS OPTIMUM TEMPERATURE NITROGEN REQUIREMENT RESISTANCE TO ALCOHOL PRODUCTION OF SO 2 PRODUCTION VOLATILE ACIDITY VITILEVURE SYRAH YSEO VITILEVURE 3001 YSEO VITILEVURE CSM YSEO VITILEVURE GY YSEO VITILEVURE LB ROUGE VITILEVURE PRIMEUR Expresses all the potential of Syrah on different terroirs for making red and rosé wines For making great quality, complex, intense and harmonious red wine, particularly adapted to the cold pre-fermentation maceration process Specifically selected for making red, elegant and fruity wines to be aged, especially those made from Cabernet franc, Cabernet Sauvignon and Merlot varieties Particularly adapted to making fruity and intense primeur wines made from Gamay and Pinot noir (Sicarex Beaujolais) selection Adapted to the alcoholic fermentation of musts derived from thermovinification, LB ROUGE enhances the aromatic potential for making fruity and round wine For primeur-type young and fruity red wine C13 norisoprenoïds Esters (red berries) 500 g / 10 kg Normal C Low but care needs to be paid to clarified and vinified at low temperture rosé wines 16% Very low to absence of Varietal aromas 500 g Normal C Fort 15% N/A Low Varietal aromas de type homofuraneol/ furaneol (red berries) Varietal aromas Esters (red berries) Fermentative aromas (red berries) Fermentative aromas amylic and fruity 500 g Normal C Low to Medium Low 14% Low Medium 500 g Normal C Low 15% Low Low 500 g / 10 kg Normal C Medium 14% Low Low 500 g Normal C Medium 14% Low Medium VITILEVURE AZUR YSEO NEW Very resistant to alcohol for making round, powerful and balanced wines Varietal aromas 500 g Fast C Low 17% Low Low Recommended for making sparkling wine Recommended for making rosé wine Recommended for making white wine Recommended for making red wine Fermentation kinetics: Slow - Normal - Fast Nitrogen requirement: Low - Medium - Heavy Production of SO 2 : Absence - Very low - Low - Medium Production of volatile acidity: Low - Medium - Fort N/A: data not available N.B. : These different parameters are measured based on an identical synthetic musts. This involves a gelose-based artificial nutrient medium simulating an easily fermentable grape must (required nutrients, adjusted ph level, etc.) 11

12 NUTRIENTS NUTRICELL NUTRICELL is a complex nutrient containing the necessary nutrients for alcoholic fermentation, including thiamine, mineral nitrogen and inactive yeasts. Added to yeasting or during AF, it efficiently activates the start of AF and prevents sluggish fermentations under difficult conditions. Packaging: 1 kg and 10 kg NUTRICELL INITIAL NUTRICELL INITIAL is a nutrient rich in amino acids, vitamins, minerals and more particularly in survival factors. It is recommended for optimizing yeast performance under difficult conditions. NUTRICELL INITIAL improves fermentations and the organoleptic qualities of wine by limiting negative compounds such as volatile acidity and H 2 S. Packaging: 1 kg and 10 kg NUTRICELL START NUTRICELL START is a complex nutrient, without sulphates, recommended for activating alcoholic fermentation. Added to yeasting, it provides the elements necessary for ensuring complete yeast nutrition: vitamins (thiamine), minerals, mineral and nitrogen, survival factors. Packaging: 1 kg and 10 kg NUTRICELL FINISH NUTRICELL FINISH is a thiamine and yeast derivative based nutrient, developed to prevent or correct the case of sluggish or stopped fermentations. Added during AF, it detoxifies the medium and provides nutrients necessary for yeast to finish alcoholic fermentation. Packaging: 1 kg and 10 kg NUTRICELL FML NUTRICELL FML is an nutrient based on yeast derivative rich in amino acids and survival factors. NUTRICELL FML provides quality nutrition to lactic bacteria, reduces the latency time after inoculation of bacteria and accelerates MLF. Packaging: 1 kg and 5 kg 12

13 NUTRIENTS NUTRICELL AA NUTRICELL AA is a nutrient made up exclusively from specific yeast derivatives rich in amino acids. NUTRICELL AA enables good alcoholic fermentation management and optimizes the aromatic profile of wine by promoting the production of superior esters and superior alcohol acetates (derived from breakdown of amino acids) along with revealing thiols during alcoholic fermentation. Packaging: 1 kg NUTRICELL AA: IMPACT ON ESTERS During alcoholic fermentation, yeast produces esters with fruit and flower odors. These esters are produced from superior quality alcohols which are produced from amino acids (Ehrlich reaction) R R R NUTRICELL AA provide amino acid precursors from superior alcohol to the must. Choosing a yeast with acetyltransferase activity enables superior alcohol to be transformed into superior alcohol acetates with pleasant fruit and flower odors. This is the ideal combination for optimizing the production of wine fermentation esters. HC Désamination Deamination NH 2 C O Décarboxylation Decarboxylation H C O Aldehyde For white and rosé wines: COOH Acide aminé NH 2 COOH Acide α-cétonique CO 2 Réduction Reduction + NADH + H + NAD + R SO.DELIGHT NUTRICELL AA Acétyltransferase O CH 3 C O R Acétate Superior d alcool alcohol supérieur acetate H 2 O H C OH H Alcohol Alcool For red and rosé wines: + Adapté Adapted du to :Traité the Ribereau d œnologie Gayon Ribereau Oenology Gayon Treaty Tome1 Volume1 p 92p 92 VIALATTE FERM R71 NUTRICELL AA AVAILABLE NITROGEN for an addition of 20 g/hl NAME POSITIONING FROM YEAST MINERAL TOTAL AVAILABLE NITROGEN THIAMINE SURVIVAL FACTOR MULTIPLICATION SUPPORT NUTRICELL AA NUTRICELL INITIAL NUTRICELL START NUTRICELL FINISH NUTRICELL NUTRICELL FML Nutrient for optimizing the production of aromas during AF Nutrient for quality and wellmanaged AF Complex nutrient for the activation of AF Complex nutrient for the thorough managing of the end of AF Complex nutrient for the activation of AF Nutrient for the activation of MLF 8 mg/l 8 mg/l 7 mg/l 7 mg/l 2,5 mg/l 23 mg/l (sans sulfate) 25,5 mg/l 6 mg/l 6 mg/l 1,5 mg/l 26 mg/l 27,5 mg/l ND ND ND: Not determined 13

14 NUTRIENTS AVAILABLE NITROGEN for an addition of 20 g/hl NAME POSITIONING FROM YEAST MINERAL TOTAL AVAILABLE NITROGEN THIAMINE SURVIVAL FACTOR MULTIPLICATION SUPPORT YEAST CELL WALLS Detoxification agent for optimizing fermentations THIAMINE Multiplication factor for yeasts AMMONIUM SULPHATE AMMONIUM PHOSPHATE VITIAMIN Mineral nitrogen - growth factor for yeasts Mineral nitrogen - growth factor for yeasts Nutrient for AF activation FA 42 mg/l 42 mg/l 42 mg/l 42 mg/l 42 mg/l (without sulfate) 42 mg/l VITIAMIN 2 Nutrient for AF activation FA 42 mg/l 42 mg/l ND: Not determined AVAILABLE NITROGEN for an addition of 20 g/hl NAME POSITIONING FROM YEAST MINERAL TOTAL AVAILABLE NITROGEN THIAMINE SURVIVAL FACTOR MULTIPLICATION SUPPORT PREFERM ACTIFERM OR ACTIFERM ACTIFERM 1 ACTIFERM 2 ACTIFERM MVR ACTIFERM MFC Bio-reactivator of oenological yeasts Nutrient for complete and regular yeast nutrition Complete nutrient for AF Nutrition kit - promotes start of AF Nutrition kit - Improved management of end of AF Nutrient regulator of AF Nutrient for AF of slightly nitrogen deficient and highly clarified musts 8 mg/l 8 mg/l 1,5 mg/l 26 mg/l 27,5 mg/l 1 mg/l 28 mg/l 29 mg/l 2 mg/l 28 mg/l 30 mg/l 3 mg/l 21 mg/l 24 mg/l 2,5 mg/l 2,5mg/L PRÉLACTIC Bio-reactivator of oenological yeasts ND ND MALOVIT Nutrient for bacterias for optimizing MLF ND ND MALOVIT B Nutrient for bacteria for MLF for difficult white wine ND ND ND: Not determined 14

15 NUTRIENTS CHOOSE GOOD NUTRITION ACCORDING TO THE YEAST AND MUST NITROGEN DEFICIENCY WHITE AND ROSÉ WINES SO.DELIGHT VIALATTE FERM W12 VIALATTE FERM R71 Aromatic positioning Fermentation / Varietal Finesse / Elegance Fermentation CHARACTERISTICS OF MUST / QUANTITY OF NITROGEN Time of addition / nitrogen requirement Elevé Faible Elevé LOW DEFICIENCY AVAILABLE NITROGEN mg/l at yeasting NUTRICELL AA NUTRICELL INITIAL NUTRICELL AA midway AF NUTRICELL FINISH NUTRICELL FINISH MEDIUM DEFICIENCY AVAILABLE NITROGEN mg/l at yeasting NUTRICELL START ou NUTRICELL NUTRICELL START ou NUTRICELL NUTRICELL START ou NUTRICELL midway AF NUTRICELL FINISH NUTRICELL FINISH HIGH DEFICIENCY AVAILABLE NITROGEN < 80 mg/l at yeasting NUTRICELL START * ou NUTRICELL * NUTRICELL START ou NUTRICELL NUTRICELL START * ou NUTRICELL * midway AF NUTRICELL FINISH * NUTRICELL FINISH NUTRICELL FINISH * Recommended dose: 20 g/hl * advise increasing average doses THIOL PROFILE For a thiol profile, choose NUTRICELL AA not to inhibit expressing varietal aromas in the beginning of alcoholic fermentation. In the case of severe deficiencies, it is recommended to increase the average recommended dose of NUTRICELL AA at yeasting and to provide DAP at midway of AF to provide a sufficient concentration of available nitrogen to the yeast. If nitrogen requirements are too high, nutrition shall be turned toward complex nutrients at yeasting or midway AF. FERMENTATION PROFILE For a fermentation profile objective, we advise using NUTRICELL AA at yeasting under easy to moderate conditions (alert level < 4). Under more difficult conditions, nutrition shall be turned toward complex nutrients at yeasting or midway AF. Even if 100% specific from yeast nutrition is ideal for this profile, complex nutrients positively contribute to the aromatic profile of wines. ALERT LEVEL Low deficiency = 1 Low nitrogen requirement = 1 Medium deficiency = 2 Medium nitrogen requirement = 2 High deficiency = 3 High nitrogen requirement = 3 Exemple: a yeast with high nitrogen requirements used on a moderately deficient must gives rise to a = 5 15

16 YEAST PRODUCTS NEO CRISPY Rich in amino acids and reductive peptides, NEO CRISPY is a yeast product used for making aromatic white and rosé wines. Used early on at the beginning of the wine-making process, NEO CRISPY is remarkably effective in protecting the aromatic and color compounds of wine. NEO CRISPY reinforces the natural resistance of musts from oxidation. Packaging: 1 kg and 5 kg Application rate: 15 to 30 g/hl NEO SWEET NEO SWEET is a yeast product rich in parietal polysaccharides used for making light or concentrated red wines. Due to its strong reactivity with polyphenols, NEO SWEET substantially reduces the perception of astringency and develops sensations of roundness and fullness sought be consumers. NEO SWEET is used at the beginning of the wine-making process or later on at the end of maturing. Packaging: 1 kg and 5 kg Application rate: 15 to 30 g/hl OTHER YEAST PRODUCTS NAME OF PRODUCT RANGE NAME OF YEAST PRODUCT TIMING OF APPLICATION CHARACTERISTICS DOSAGE PACKAGING AMPLITAN VR During vinification on red wine Structures and improves the roundness of tannins derived from non-optimum maturity harvests 30 to 40 g/hl 1 kg AMPLI PRODUCT RANGE AMPLI SWEET On white, rosé or red wines Reinforces aromatic perception while providing volume and fullness to wines 10 to 40 g/hl 1 kg AMPLI FRUIT On white, rosé or red wines Reinforces resistance to the oxidation of wines while providing the wine with freshness and roundness 5 to 15 g/hl 1 Kg 16

17 YEAST PRODUCTS NEO ET OPEN, YEAST PRODUCTS TO PROTECT THE AROMATIC POTENTIAL OF YOUR WINES Yeast is an integral part of the wine-making process. Firstly, it ensures alcoholic fermentation before being used during «maturing» to «feed» and protect the wines from oxidation. Yeasts naturally have all the elements necessary for making quality wine. On this basis, Martin Vialatte has developed a yeast product range specifically designed to help the wine-maker obtain stable wine in terms of quality and this despite vintages which may vary due to lack of maturity and/or deficient sanitary conditions. During adversely affected harvests, musts obtained are particularly sensitive to oxidation and easily combine with SO 2. Yeast naturally has reducer compounds which enable wine to resist oxidizing and protect aromas from irreversible damage. As such, by using NEO CRISPY on musts just prior to yeasting the wine maker shall be able to limit or completely prevent oxidative changes in his/her wine. Without using NEO CRISPY, phenolic compounds are oxydized to ortho-quinones. These ortho-quinones thus react with phenol acids and flavonoids found in wine to form larger and larger complexes which finally precipitate thus forming aromatic compounds. Using NEO CRISPY enables definitively blocking ortho-quinines by forming insoluble and colorless compounds. This reaction then blocks polymerization and thus the breakdown responsible for the destruction of aromatic structures. In the case of insufficiently mature grapes, the wine maker must limit harvest contact time during alcoholic fermentation to limit the extraction of bitter polyphenols. This can result in frequent diluted and lacking in volume wines. The wine maker can use NEO SWEET to mimic the effect of wines maturing on lees. NEO SWEET is made up of inactive yeasts rich in polysaccharides, which with the most reactive tannins while decreasing astringency and providing volume and full-body. Polyphenol-oxydases Flavanoid phenolic acids... Tannin Phenolic compounds O 2 et Cu 2+ o-quinone NEO CRISPY Polymerization Polysaccharide Colorless compounds Casse Brune and volatile-thiol type aroma loss Principle interaction of yeast polysaccharides with wine tannins. The effect of NEO SWEET is very fast; 10 days after being added a significant decrease in wine astringency can be noted along with an increase in volume. Not only does NEO SWEET correct defects related to maturity it also enables quickly obtaining a wine with characteristics of wine matured on lees (more complexity, volume and full bodied). 17

18 FINING OF MUSTS PROVGREEN PURE MUST PROVGREEN PURE MUST is made up of 100 % plant proteins. This product enables quick flocculation, clarification and treatment against oxidized polyphenols. PROVGREEN PURE MUST originates from a considerable compacting of lees and is adapted to reasoned oenology. Packaging: 1 kg and 5 kg, available in 20 L Application rate: 15 to 30 g/hl, 5 to 20 cl/hl BENTOGREEN BENTOGREEN is an association of pea proteins and bentonite. It eliminates oxidized or oxidizable polyphenols in addition to unstable proteins in musts. BENTOGREEN regulates alcoholic fermentation and obtains fresher wines with regard to the aromatic level with a younger color. Packaging: 5 kg Application rate: 20 to 60 g/hl PROVGREEN FLOT PROVGREEN FLOT induces fast flocculation and eliminates oxidized or oxidizable phenolic compounds of the must. PROVGREEN FLOT promotes the fast formation of compact deposits at the top of the tank. It has a very positive effect on the aromatic expression of musts and finished wine. Packaging: 1 kg and 5 kg - 20 L Application rate: 10 to 50 g/hl, 5 to 20 cl/hl POLYGREEN POLYGREEN is a blend of plant proteins, PVPP, bentonites and cellulose. It eliminates oxidized or oxidizable phenolic compounds of musts in addition to the brown color and bad taste associated with oxidation. POLYGREEN reduces excessive astringency and participates in eliminating bitterness. POLYGREEN reestablishes aromas and fruitiness. The effectiveness of POLYGREEN is on line with caseine-based traditional products such as POLYCASE. Packaging: 1 kg, 5 kg, 10 kg and 15 kg Application rate: 20 to 120 g/hl DELTAGREEN DELTAGREEN eliminates oxidized or oxidizable polyphenols. It refreshes color and aromatic expression. DELTAGREEN reduces astringency and eliminates bitterness. It creates low volume of lees and thus less wine loss. This product is easy to use and is applied directly without prior rehydration in water. Packaging: 1 kg and 10 kg Application rate: 30 to 120 g/hl 18

19 FINING OF MUSTS POLYPRESSE AF POLYPRESSE AF is applied to musts for rosé and white wine-making, which have been subjected to abrupt mechanical influences during the pre-fermentation stage or too much air exposure. POLYPRESSE AF fights against early oxidation of musts while softening astringency on the finish. Musts treated with POLYPRESSE AF appear fresher. They appear more flattering, the fruity expression is revealed and the heavy and oxidized character has disappeared with softened astringency. Due to the action of POLYPRESSE AF, the treated must appears less tinted, more yellow. POLYPRESSE AF enables compacting the lees and as such limits must loss. Packaging: 5 kg Application rate: 30 to 160 g/hl CLARISOL CLARISOL is a specific treatment used against the phenomenon of gradual maderization. This product is a non-allergenic alternative to food caseine. CLARISOL is a curative treatment. CLARISOL eliminates oxidized or oxidizable phenolic compounds, browning agents which are detrimental to the color and taste of white and rosé wines. It refreshes the color and refines the taste with its astringent polyphenoi action and contributes to clarifying wine while reviving wines presenting evolved traits. Packaging: 1 kg, 5 kg, 15 kg Application rate: 20 to 100 g/hl Control POLYPRESSE 100 g/hl POLYPRESSE AF 100 g/hl Effect on the color of rosés Tasting: Press musts treated with POLYPRESSE AF are described as being more flattering and fresher than the control while enhancing the fruity character. Astringency and bitterness are softened. Comparative trial on must, dose of 100 g/hl PRODUCTS PROPERTIES TYPE OF VIN APPLICATION RATE NON ALLERGENIC FINING PROVGREEN PURE MUST Non allergenic, clarification, elimination of oxidizable and oxidized polyphenols White, rosé 15 to 50 g/hl 5 to 20 cl/hl PROVGREEN FLOT Non allergenic, flotation clarification, compacting of suspension deposit cap White, rosé and thermo red 15 to 50 g/hl 5 to 20 cl/hl CLARISOL Non allergenic substitute to caseine, elimination of oxidized polyphenols White, rosé 20 to 100 g/hl POLYGREEN Non allergenic complex for elimination of oxidized and oxidizable polyphenols, bitterness, compacting of lees White, rosé 20 to 120 g/hl POLYPRESSE AF Non allergenic treatment of press musts, reduces astringency and color of rosé White, rosé 30 to 160 g/hl BENTOGREEN Treatment of musts without PVPP for organic wines, elimination of proteins White, rosé 20 to 60 g/hl DELTAGREEN No prior rehydration is required, treatment against oxidation White, rosé 30 to 120 g/hl CASEINE BASED FINING CASESOL Treatment against oxidation White, rosé and red 20 to 50 g/hl POLYCASE Non allergenic complex used to eliminate oxidized and oxidizable polyphenols and bitterness White, rosé 20 to 120 g/hl POLYPRESS Treatment of press musts, reduces astringency and color of rosés White, rosé 60 to 120 g/hl 19

20 ENZYMES VIAZYM CLARIF ONE VIAZYM CLARIF ONE is a liquid pectolytic enzyme preparation used for the fast clarification of white and rosé musts. This enzyme enables obtaining compacted lees. Packaging: 10 L and 20 L/1 kg Application rate: 2 to 5 ml/hl/2 to 5 g/hl VIAZYM CLARIF PLUS VIAZYM CLARIF PLUS is a special preparation for fast and efficient clarification of pectin-rich musts. Packaging: 100 ml, 1 L and 10 L/100 g Application rate: 1 to 2 ml/hl/1 to 2 g/hl VIAZYM CLARIF EXTREM VIAZYM CLARIF EXTREM is a very concentrated liquid enzyme. It promotes obtaining low turbidity musts while providing excellent results on altered harvests. VIAZYM CLARIF EXTREM is adapted to amylic processes and obtains very clarified musts. This enzyme is likewise indicated for cold stabilization with the development of varietal aromatic characteristics. Packaging: 1 L Application rate: 0,3 to 1 ml/hl VIAZYM MP VIAZYM MP is a special preparation used for optimizing skin maceration while improving pressing, settling and thus the quality of musts coming from skin maceration. This enzyme likewise optimizes pressing and increases juice yield. VIAZYM MP results in improved clarification of musts and fast settling. This increases the extraction of aromatic precursors during skin maceration and releases glycosylated aromas. Packaging: 100 g Application rate: 2 to 4 g/100 kg VIAZYM AROMA Based on its specific composition, VIAZYM AROMA improves wine quality, enhances clarification of musts, facilitates subsequent filtration of wine and increases varietal aroma by releasing aromatic terpenes (terpenic glycosides) from naturally occurring precursors in the must. Packaging: 100 g Application rate: 5 to 10 g/hl VIAZYM EXTRACT ONE VIAZYM EXTRACT ONE is a pectinase enzyme preparation used to extract phenolic compounds of grapes during red wine-making. This enzyme is recommended for improving red maceration (pre and post fermentation) and for facilitating pressing and clarifying of red musts. Packaging: 1 kg Application rate: 2 to 5 g/hl VIAZYM EXTRACT VIAZYM EXTRACT is particularly adapted to skin maceration for white grape harvests for the extraction of aromas, full and full bodied aromas. This can likewise be used for red wine-making maceration for extracting and stabilizing color, the structure and the aromas of the wine. Packaging: 100 ml, 1 L and 10 L, 100 g, 1 kg Application rate: Red harvests: 1 to 3 ml/100 kg or 1 to 3 g/100 kg White harvests: 2 to 4 ml/100 kg or 2 to 4 g/100 kg VIAZYM EXTRACT 1 ER CRU VIAZYM EXTRACT 1 er CRU is a pectinase preparation containing a large array of complementary activities. Based on its specific composition in secondary activities (protease acid), VIAZYM EXTRACT 1 er CRU participates in breaking down proteins in view of preventing the precipitation of coloring matter. Wines obtained are more complex, very colorful with a tannic structure which together give rise to good ageing potential. This preparation is to be used on high polyphenolic potential vine varieties or those requiring fast extraction of tannins for faster color stabilization or on high potential harvests in long maceration in view of producing wines to be aged, either on partially altered harvests in order to quickly extract tannins and color. Packaging: 100 g Application rate: 2 to 3 g/hl 20

21 ENZYMES VIAZYM THERMO VIAZYM THERMO is a specific liquid and concentrated enzyme which is used after thermo-treatment: on musts from 65 C. It breaks down pectins and colloids released during heat treatment and improves filterability of thermo-treated musts and corresponding wines. VIAZYM THERMO results in filtration sediment savings. Packaging: 1 L and 10 L Application rate: 2 to 5 ml/hl VIAZYM ROUGE Micro-granulated enzyme, VIAZYM ROUGE breaks down pectins and clarifies more quickly. This enzyme develops the color and fruitiness of red wines. VIAZYM ROUGE participates in reducing vegetal notes. Packaging: 100 g Application rate: 2 to 5 g/hl VIAZYM FLOT VIAZYM FLOT is a liquid pectolytic enzyme preparation used for the flotation of musts. It promotes the rising of the very compacted suspension deposit cap. Packaging: 1 L Application rate: 2 to 4 ml/hl VIAZYM ELEVAGE VIAZYM ELEVAGE is a ß-glucanase concentrated preparation. It perfects maturing on lees and results in more complex wines with more volume. VIAZYM ELEVAGE improves the clarification and filterability of juices and glucane-rich wines. Packaging: 100 g Application rate: 3 to 5 g/hl VIAZYM FLUX VIAZYM FLUX is a liquid pectinase and ß-glucanase concentrated enzyme. It breakdowns pectins and glucanes. VIAZYM FLUX helps static clarification of raw wine and improves prior to bottling filterability. VIAZYM FLUX is at the origin of media filter savings. Packaging: 1 L and 10 L Application rate: 3 to 5 ml/hl 21

22 ENZYMES NAME APPLICATION TYPE OF WINE/MUSTS APPLICATION RATE FORM VIAZYM CLARIF ONE Clarification White and rosé musts VIAZYM CLARIF PLUS Clarification - cold settling - flotation Direct pitching 2 to 5 ml/hl 2 to 5 g/hl 1 to 2 ml/hl 1 to 2 g/hl LIQUID AND POWDER LIQUID AND POWDER VIAZYM CLARIF EXTREM Clarification - cold stabilization - cleaning of filtration membranes White and rosé musts 0,3 to 1 ml/hl LIQUID VIAZYM FLOT Flotation White, rosé and red musts 2 to 4 ml/hl LIQUID VIAZYM MP Skin maceration White wine 2 to 4 g/100 kg POWDER VIAZYM AROMA Enhances and reveals aromas White wine 5 to 10 g/hl POWDER VIAZYM THERMO Clarification (Thermovinification - Flash release - Hot pre-fermentation maceration) VIAZYM EXTRACT Extraction - skin maceration White and red musts Red musts 2 to 5 ml/hl LIQUID Red harvests: 1 to 3 ml/100 kg or 1 to 3 g/100 kg White harvests: 2 to 4 ml/100 kg or 2 to 4 g/100 kg LIQUID AND POWDER VIAZYM EXTRACT 1 er CRU Extraction - maceration Red wines 2 to 3 g/hl POWDER VIAZYM EXTRACT ONE Extraction - maceration Red wines 2 to 5 g/hl POWDER VIAZYM ELEVAGE Maturing on lees - clarification of musts and wine coming from botrytized harvests White, red and rosé wines 3 to 5 g/hl POWDER VIAZYM FLUX Clarification - filtration of musts and wine Musts and wine 3 to 5 ml/hl LIQUID VIAZYM ROUGE Clarification of juice and red wines Musts and red wine 2 to 5 g/hl POWDER FLOTATION ASSETS ENZYME ADDING AT PRESS OUTLET PLANT PROTEINS VIAZYM FLOT Decrease viscosity of musts FLOTATION Injection of nitrogen or air FLOTATION UNIT PROCEDURE PROVGREEN PURE MUST Plant proteins or GÉLISOL Little hydrolyzed gelatin, liquid formulation easy to use, very good clarifying capacity GÉLATINE EXTRA Little hydrolyzed gelatin grain Depending of the ph level of the wine, these positively charged protein finishing agents, form flocs with the suspended particples brought to the top by gas bubbles BENTONITE ELECTRA Improves clarification of floated musts Other possible accessory: SILISOL, silica gel, improves clarification of floated musts 22

23 ENZYMES FLOTATION PROTOCOL RECEPTION Add VIAZYM FLOT to loading wine press or at the beginning of must run-off VIAZYM FLOT at 2 g/hl (3 to 4 g/hl if cold or difficult to clarify harvest) or VIAZYM MP at 2 g/hl (skin maceration, rosés) FINING OF MUST 2 hours after adding VIAZYM FLOT, add using a flotation device: PROVGREEN PURE MUST: 15 g/hl BENTONITE ELECTRA: 30 g/hl (homogenize using a flotation device) PRINCIPLE OF FLOTATION Flotation involves drawing the cloudy particles of the must towards the top of the tank using fine gas bubbles (air or nitrogen). The sudden release of gas placed under pressure provokes the formation of micro bubbles which result in medium to small size particles on the surface. Enzymes have to be added to the must beforehand in order to breakdown pectins which maintain the particles suspended. Sufficient training requires flocculating particles between themselves. This is the role of protein fining agents associated with bentonite, which will enable the agglomeration of particles and pectins thus forming flocs, which adhere to the micro-bubbles and rise to the surface of the must. Implementation depends on the vine variety, equipment available and the choice of technological devices. Pre-trial tests must thus be carried out to adjust the doses at the beginning of each season. Flotation is applied to white and rosé musts but also red musts derived from thermo-vinification and fermented in liquid phase. ADVANTAGES Substantial decrease in turbidity, even for loaded musts Fast clarification Limited loss of musts Optimized winery rotation Protection of aromatic vine varieties through the use of nitrogen ENOLMIX Flotation from tank to tank, easy, accessible and adaptable A PATENTED VALVE WHICH TRANSFORMS A VALIDATED TECH- NIQUE INTO AN INNOVATION The ENOLMIX device is placed next to the tank container the must to be treated, which is then connected to pipes traditionally used in wineries. Depending on the desired clarification level, the must is clarified with enzymes, gelatin, bentonite or charcoal, which will be added during the filling of the tank, prior to flotation. The flotation process starts by determining the dose of nitrogen or air, which after nebulization, will be added to the must starts the process of separating suspended solid matter. The turbidity of musts thus clarified can decrease to 40 NTU or 50 NTU. Two or three hours after the beginning of the flotation process, the fermentation of clarified musts can be initiated. The uniqueness of ENOLMIX is that it uses a self-cleaning valve which reduces to a minimum the risk of clogging; this valve is protected by a patent. Its structure considerably simplifies the use of a flotation device. In effect, it is capable of producing a quantity and quality of microbubbles which ensures the effectiveness of flotation. In addition, this device consumes very little gas. Option: a pre-filter to eliminate seeds or other clogging items. A filter, which can be used in the tank where flotation is carried out, is optional. This can prevent risk of clogging by retaining the grape seeds and skin which may be deposited at the bottom of the tank. It is easy to use and clean. 23

24 BACTERIA VITILACTIC STARTER BL01 VITILACTIC STARTER BL01 is a lactic bacteria strain selected in Champagne Ardennes for carrying out malolactic fermentation on very acidic white wine. VITILACTIC STARTER BL01 likewise contributes to producing white wine of great finesse in due respect with the typical character of vine varieties. Implementation requires prior acclimatization (starter culture). Packaging: 25 g, 100 g and 500 g VITILACTIC F VITILACTIC F is a direct pitching lactic bacteria selected by IFV in Beaune for its remarkable fermentation and organoleptic properties (color preserved at low temperatures for red and rosé wines, dominant fruity expression, increased roundness) perfectly suited for quality wines, whether primeurs or wines for ageing. Packaging: Dose for 2.5 hl, 25 hl, 100 hl and 250 hl. VITILACTIC CO-FA VITILACTIC CO-FA was selected by the IFV in Beaune and is presented as a One Step kit (Bacteria + reactivator). This Oenoccocus oeni strain is recommended for co-inoculation usage for the fast and safe carrying out of malolactic fermentation for red wines. Packaging: Dose for 250 hl VITILACTIC H+ Selected by the IFV in Beaune and isolated on Chardonnay from Bourgogne, VITILACTIC H+ presents a very good capacity to acclimatize to difficult conditions. It is recommended for good management of malolactic fermentation for white and rosé wines with low ph levels or high degree red wines. VITILACTIC H+ benefits from a One Step process which enables improved acclimatization of bacteria in wine. Optimum fermentation temperature is between 16 C and 18 C. Packaging: Dose for 50 hl EASYLACTIL EASYLACTIL is a Oenoccocus oeni lactic bacteria selected for easily and effectively carrying out malolactic fermentation on red wines. EASYLACTIL adapts and ferments under standard wine-making conditions, that being: ph > 3.2; TAV < 14% Vol.; SO 2 L < 10 mg/l and SO 2 T < 40 mg/l. EASYLACTIL is a ready to use bacteria and requires no prior acclimatization. Packaging: Dose for 25 hl 24

25 BACTERIA NAME PACKAGING TYPE ALCOHOL ph SO 2 T SO 2 L VITILACTIC STARTER BL01 25 g / 100 g / 500 g Starter culture < 14% > 2,9 < 70 mg/l / < 10 mg/l VITILACTIC F VITILACTIC CO-FA VITILACTIC H+ 2,5 hl / 25 hl 100 hl / 250 hl Direct pitching < 16% > 3,2 250 hl One step < 15% > 3,3 50 hl One step < 15% > 3 EASYLACTIL 25 hl Direct pitching < 14% > 3,2 < 50 mg/l / < 10 mg/l < 50 mg/l / < 10 mg/l < 45 mg/l / < 10 mg/l < 50 mg/l / < 10 mg/l OPTIMUM TEMPERATURE RANGE * END OF AF CO- INNOCULATION DIACETYL PRODUCATION > 18 C et < 25 C Low > 16 C Medium > 17 C Medium >13 C High > 16 C Medium *For sequential inoculation, it is recommended to pitch the selected bacteria at a rather lower temperature (see table) to facilitate the implantation of bacteria. Then, once MLF has started the temperature can be increased by a couple degrees to speed up fermentation. It is nevertheless recommended to carry out MLF at a temperature below or equal to 26 C. In co-inoculation, the temperature can be higher, up to 30 C, since the medium contains little amounts of alcohol. INTEREST OF CO-INOCULATION Different pitching methods: The timing of inoculation is a real oenological choice in the wine-making process, along with the choice of bacteria. Bacteria can be applied during, after the end of AF or even several months after the end of AF. Co-inoculation refers to an inoculation 24 to 48 hours after yeasting. Early inoculation refers to an inoculation between midway and 2/3 way of AF. Pitching at the end of AF is some most traditional practice called sequential inoculation. In the case of later inoculation, it is referred to as an offset inoculation. For the last 12 years, co-inoculation and early inoculation are the most widespread practices used for different reasons including: - Time savings with regard to wine-making (co-inoculation) - Better guarantee of implanting bacteria - Limit risk of contamination by undesirable micro-organisms (lactobacillus, brettanomyces...) These inoculation practices are particularly interesting for the following applications: - Optimization of work in the wine cellar (time saver / heating energy savings /better winery rotation / reduction of stress related to carrying out malolactic fermentation) - Optimization of organoleptic qualities of wine (limit contaminations, oxidation, increased aromatic freshness) - carry out MLF under difficult conditions Martin Vialatte can be used in co-inoculation, early, sequential or offset inoculation. INFLUENCE OF CARRYING OUT MLF ON THE GROWTH OF BRETTANOMYCES Source: Renouf V., 2006, Doctoral thesis, INP of Toulouse 1E+05 1E+04 End of FAST MLF and addition of SO 2 End of SLUGGISH MLF and addition of SO 2 1,8 1,6 1,4 ml 1,0E+05 1,0E+04 1,0E+03 1,0E+02 UFC/mL 1E+03 1E+02 1,2 1 0,8 0,6 1E+01 0,4 0,2 1E Number of days after adding malolactic yeast starters Malic Acid g/l 1,0E+01 1,0E Duration of MLF (days) B. bruxellensis (max of UFC/mL) This studies shows that the concentration of brettanomyces is directly proportional to the duration of MLF, thus the interest in using selected lactic bacteria, possibly in co-inoculation, to accelerate the carrying out of malolactic fermentation. Comparison of the evolution of population of B. bruxellensis in malic acid in fast MLF (...) and slow (-) of Merlot vinified in 2004 at the VI estate. On wine presenting a risk of contamination, in case of fast MLF, early sulphiting can be carried out to strongly limit the development of brettanomyces. When MLF is badly managed, brettanomyces develop and reach large populations, which may cause irreversible damage. 25

26 TANNINS TANNIN PRODUCT RANGE The botanic origin of tannins (gall nut, chestnut, oak, grape, etc. tannins) in addition to the physico-chemical properties associated with these tannins (anti-free radical, reaction with proteins, co-pigmentation, oxidative protection, etc.) have enabled us to develop a complete tannin product range which may be used in accordance with the quality of the harvest and also based on the product objective the client has set. This product range is two-fold: Vinification tannins: These tannins enable the early correcting of harvests in view of guaranteeing the homogenous quality of wine from one vintage to the next. Ageing tannins: These tannins are used to refine wine in order to meet the objective for the product the client has set. These two parts may be divided into two sub parts: Red wines: Characterized by a significant presence of polyphenols (tannins and anthocynins) which may be more or less mature depending on vintage. In addition, anthocyanins responsible for color must be protected and stabilized. White and rosé wines: Characterized by a slight presence of polyphenols which make the wines sensitive to oxidation and change. WHITE AND ROSÉ WINE-MAKING TANNINS RED WINE-MAKING TANNINS Bad Good Bad Good Health status of the harvest Health status of the harvest Anti-oxidant capacity of tannins Color protection by tannins Important Low Important Low VITANIL B TANIGAL SUBLIPROTECT AGEING TANNINS WHITE AND ROSÉ WINES Bad Protection against oxidation Important SUBLI OAK TANIRAISIN Tannin structuring capacity Good Harvest maturity Low SUBLIWHITE SUBLIWHITE TANIXEL AGEING TANNINS RED WINES Bad Re-enforcing oxydo-reduction potential Important VITANIL OAK VITANIL VR SUBLISTAB SUBLIPROTECT Tannin color structuring and stabilization SUBLI OAK TANIRAISIN Good Harvest maturity Low TANIPÉPIN SUBLITAN VINIF Aromatic protection and perception Color structuring and stabilization 26

27 TANNINS TANIRAISIN Due to its specific production method, TANIRAISIN conserves the natural properties of grape skin tannins selected for their quality. As such, these highly reactive tannins will interact with other macromolecules found in wine. These multiple interactions have a positive impact on wine. TANIRAISIN has a clarification role (ideal supplement for fining). It promotes the stabilization of color (by forming tannin-anthocyanin stable complexes) and improves the organoleptic balance. TANIRAISIN likewise has a reinforced protective action against oxidation (anti-oxidant effect of polyphenols). Packaging: 500 g Application rate: On harvest: 10 to 30 g/100 kg On must: 5 to 15 g/hl On wine: 3 to 20 g/hl TANIPEPIN TANIPEPIN is a pure grape seed tannin adapted to red wine-making. By its very nature, it is efficient for promoting «tannin-anthocyanin» complexes thus enabling the good stabilization of the color of red wines. Presented in granulated form it facilitates and improves its implementation in the wine cellar. In addition TANIPEPIN improves the antioxidant capacity and the good evolution of wine. It reinforces wine balance by providing a supplement to the tannin structure while limiting oxidase action. TANIPEPIN participates in the protein stability of white and rosé wines. Packaging: 500 g Application rate: On harvests: 5 to 15 g/100 kg On musts: 5 to 10 g/hl On wine: 1 to 15 g/hl VITANIL OAK VITANIL OAK is a purified oak tannin which protects the coloring matter from oxidation and reinforces wine structure. VITANIL OAK develops roundness and wine harmony. VITANIL OAK limits reduction phenomena during ageing. Packaging: 500 g and 25 kg Application rate: On harvests: 5 to 10 g/100 kg On wine: 5 to 15 g/hl SUBLITAN VINIF SUBLITAN VINIF promotes the clarification and stabilization of red wine. It participates in making livelier colored red wine, less oxidized and more balanced. SUBLITAN VINIF has antioxidant capacity and protects the coloring matter by co-pigmentation and against reduction flavors. Packaging: 1 kg and 5 kg Application rate: On harvests: 10 to 40 g/100 kg SUBLIWHITE SUBLIWHITE is a blend of grape tannins selected for their antioxidant character and yeast derivatives. Experiments carried out over several years have enabled to develop SUBLIWHITE, a product adapted to white wine-making. SUBLIWHITE preserves the yellow-green color and enables an optimized clarification of white wine following alcoholic fermentation. It develops a fruity, floral and fresh character nose. SUBLIWHITE provides roundness, structure and a unique balance for wine tasting and removes any vegetal character. Packaging: 1 kg and 5 kg Application rate: 5 to 15 g/hl 27

28 TANNINS SUBLIPROTECT SUBLIPROTECT is an association of gallic, ellagic and proanthocyanidin tannins and inactive dry yeast which is rich in reducer elements. This preparation was specifically developed for the color protection and stabilization in addition to preserving aromas over time. Packaging: 1 kg Application rate: 5 to 20 g/hl SUBLISTAB SUBLISTAB is a blend of ellagiques and proanthocyanidiques tanins weakly polymerized, SUBLISTAB was specifically developed for protecting and definitively stabilizing wine color. This is a top choice tannin for thermo-vinification type procedures. Packaging: 1 kg Application rate: 10 to 40 g/hl SUBLI OAK SUBLI OAK reveals the potential of red, white and sweet wines. SUBLI OAK develops the aromatic complexity and fruit notes while providing roundness, volume and structure. SUBLI OAK reveals vanilla and subtle roasting notes and removes the vegetal and bitter character. SUBLI OAK provides freshness. Packaging: 500 g Application rate: 1 to 50 g/hl VITANIL VR VITANIL VR is essentially made up of proanthocyanidin-type condensed tannins. VITANIL VR acts in synergy with wine tannins to provide optimum stabilization of coloring matter. It protects anthocyanins from oxidation. Packaging: 1 kg Application rate: On harvests: 15 to 25 g/100 kg On musts: 10 to 20 g/hl On wine: 5 to 10 g/hl TANIXEL TANIXEL is a pure chestnut tannin, which can be added during the wine-making phase but also during the ageing phase of red wine. TANIXEL protects color and participates in the organoleptic balance of red wines by providing structure while reacting strongly to must and wine proteins. Packaging: 1 kg, 12,5 kg Application rate: 5 to 50 g/hl 28

29 TANNINS TANNIN VINIFICATION WINE TYPE TANNIN OBJECTIVE PRODUCED Red wine White and/or rosé musts TANIXEL VITANIL VR SUBLITAN VINIF SUBLISTAB SUBLIPROTECT VITANIL B TANIGAL SUBLIPROTECT SUBLIWHITE Significant oxidative protection Moderate oxidative and color protection Color protection and moderate color stabilization Protection and color stabilization Protection and color stabilization, protection of aromas Significant oxidative protection Significant oxidative protection Structures wine, reinforces and protects aromas Significantly structures wine, protects aromas AGEING TANNINS WINE TYPE TANNIN OBJECTIVE PRODUCED Red wine White and/or rosé musts VITANIL OAK SUBLI OAK TANIPEPIN TANIRAISIN SUBLI OAK SUBLIWHITE TANIRAISIN Oxidative protection and refreshing aromas Oxidative protection and aromatic complexity Reinforces structure and stabilizes color Corrects structure and stabilizes color Oxidative protection and aromatic complexity Oxidative protection and refresh aromas Provides volume to wine 29

30 OAK ALTERNATIVES 4 QUALITIES: AN ARRAY OF POSSIBILITIES FRUITY FRUITY develops aromatic fruitiness and finesse. FRUITY reinforces structure in the mouth. The wood is selected and aged 18 months following a specific drying technique with no toasting. SWEETY SWEETY produces woody expressive and a very sweetened aromas (vanilla, mocha and coconut notes). SWEETY is characterized by medium toasting using an innovative procedure which reveals and releases macromolecular wood compounds and more specifically with vanilla and mocha character. Volume Fruity Sweetness Volume Fruity Sweetness Long finish Intensity Woody Long finish Intensity Woody Structure Vanilla Structure Vanilla Spicy Roasted Mocha Spicy Roasted Mocha HARMONY HARMONY produces fine woody, melted and very sweetened wines. HARMONY promotes a sweetened input and roundness. This toasting is slow and very long, based on an innovative process which reveals and releases wood macromolecular compounds. COMPLEXITY COMPLEXITY provides very intense woody aromas with brioche, chocolate and toasted notes. COMPLEXITY corresponds to «Medium plus» toasting using a convection heating procedure which reveals and releases aromatic wood compounds and more specifically a toasted and brioché character. Volume Fruity Sweetness Volume Fruity Sweetness Long finish Intensity Woody Long finish Intensity Woody Structure Vanilla Structure Vanilla Spicy Mocha Spicy Mocha Roasted Roasted 30

31 OAK ALTERNATIVES Applications QUALITIES OBJECTIVE CHARACTERISTICS Vinification Ageing APPLICA- TION RATE g/l PRODUCTS AVAILABLE FRUITY To develop fruitiness and aromatic finesse. Reinforces in mouth structure Wood selected and aged 18 months with a specific drying method with no toasting. 1 to 4 Chips Exists in both French (FR) and American (US). SWEETY To obtain an original woody Expression (vanilla, mocha, coconut notes) Medium toast 2 to 10 Chips, microstaves, ministaves, barrel kits and staves. Exists in both French (FR) and American (US) wood. HARMONY To obtain a fine, melted, long and very sweetwoodiness. Very slow toast using an innovative toasting method. 2 to 10 Chips, microstaves, ministaves, barrel and stave kits Exists in both French (FR) and American woodricain (US). COMPLEXITY To obtain very intense woodiness with brioché, chocolate and grilled notes. Medium plus toast,using convection heating and developpinga grilled and brioché character. 2 to 10 Chips and staves. Exists in both French (FR) and American (US) wood. ORGANOLEPTIC IMPACTS ORGANOLEPTIC IMPACTS QUALITIES FRUITY SWEETY HARMONY COMPLEXITY INTENSITY WOODY FRUITY VANILLA MOCHA ROASTED SWEETNESS STRUCTURE LONG FINISH 31

32 OAK ALTERNATIVES SELECTION OF BLENDS IN WINE MAKING TO DEVELOP YOUR PROFILE WHITE WINES RED WINES BLEND 11 Objective: provide aromatic complexity, volume and sweetness. This combination develops the aromatic profile with more mature notes: exotic fruit, cooked fruit. Applications: Chardonnay, Muscat doux, Melon, Grenache blanc Application rate: 1 to 3 g/l depending on the alcoholic potential of the wine and the aromatic strength of the vine variety BLEND 21 Objective: harvest with maturity problems. Combination which emphasizes the fruit value while providing volume and correcting the herbaceous character of green tannins. Applications: Cabernet Sauvignon and Cabernet franc and other not sufficiently ripe harvests Application rate: 1 to 2 g/l BLEND 12 Objective: highlight varietal profile. This formulation reinforces varietal aromatic expressions and provides volume and long persistence in the mouth. Applications: Sauvignon, Chenin, Melon, Viognier, Macabeu, etc. Application rate: 1 to 3 g/l BLEND 22 Objective: aroma enhancer which develops the wine fruit, provides roundness and volume. Applications: Formulation for good maturity harvests, for musts from thermo-vinification or flash release. Also interesting for altered grapes right before the harvest (highlight fruit, provides structure) Application rate: 2 to 4 g/l ROSÉ WINES BLEND 13 Objective: Blend of oak chips of different origins and toasting, developed specifically for rosé wine musts depending on vine varieties. Clear herbaceous without woody notes while ncreasing volume in mouth. Applications: Grenache, Syrah, Cinsault Application rate: 1 g/l BLEND 30 Objective: blend of oak wood pieces of different origins and toasting, developed for an «export type» profile. Provides vanilla notes while reinforcing sweetness and complexity. Applications: Cabernet Sauvignon, Syrah, Tannat Application rate: 2 to 4 g/l 32

33 OAK ALTERNATIVES ASSOCIATIONS OF HEATING AND WOOD TESTED AND APPROVED ON MAIN INTERNATIONAL VINE VARIETIES CHARDONNAY 80 % SWEETY US + 20 % COMPLEXITY US MERLOT 50 % SWEETY US + 25 % SWEETY FR + 25 % HARMONY FR CABERNET 40 % SWEETY FR + 40 % HARMONY FR + 20 % COMPLEXITY FR SYRAH 70 % SWEETY US + 30 % HARMONY FR PINOT 35 % SWEETY FR + 35 % HARMONY FR + 30 % SWEETY US AN ARRAY OF AVAILABILITIES ADAPTED TO YOUR NEEDS TYPES OF OAK WOOD PIECES TOASTING AND ORIGIN OF WOOD CHIPS 2 months contact 10 kg bag (2 x 5 kg) MICROSTAVES 2 months contact 10 kg bag (2 x 5 kg) MINISTAVES 4 months contact 10 kg bag (2 x 5 kg) KIT BARRIQUE 4 months contact String of 24 ministaves STAVES 6 months contact per unit SWEETY FR Medium toast, French oak «sweet, vanilla, mocha» SWEETY US Medium toast, American oak «vanilla, mocha, coconut, menthol» HARMONY FR Extra long medium toast, French oak «woody, finesse, roundness, sweet» Contact us HARMONY US Extra long medium toast, American oak «woody, finesse, roundness, mocha» COMPLEXITY FR Strong toast, French oak «intense, grilled, chocolate, brioché» Contact us COMPLEXITY US Strong toast, American oak «intense, grilled, roasted, coconut, not very tannic» 33

34 FINING OF WINE IMPROVED ORGANOLEPTIC QUALITIES Results from a tasting of a Cabernet fined with PROVGREEN PURE WINE Control Gelatin PV 1 PV 2 PROVGREEN PURE WINE PROVGREEN PURE WINE quickly flocculates particles suspended in wine while enabling optimum clarification. PROVGREEN PURE WINE improves the organoleptic qualities of wines while eliminating aggressive and bitter tannins and providing more suppleness and roundness. Better aromatic expression of wines with perceived enhancing of fruit notes. PROVGREEN PURE WINE provides well compacted deposits which is better than the animal fining basic treatment and participates in the good preparation of wines for pre-bottling filtration Mouthfeel bitterness astringency Nose intensity Nose roundness Quantity of tannins Packaging: 1 kg and 5 kg Application rate: 5 to 15 g/hl herbaceous PV 1 = PROVGREEN PURE WINE PRÉFÉRENCES DES DÉGUSTATEURS Control Gelatin PV 1 PV Control Gelatin PROVGREEN PV 2 PURE WINE DRAFT FINING AGENTS FINISHING FINING AGENTS The draft fining agent is the first step during which the future personality of the wine appears. It softens the tannins and removes vegetal notes. The aromatic character of the wine is highlighted. The finishing fining agent provides the final touch in the wine preparation process. It reinforces its finesse and highlights its organoleptic qualities. SOLUGEL GELISOL GELISOL PRZ AF PRZ ULTRA AQUACOL A L B U M I N O C O L GELATINE LIQUIDE AFFINOCOL QALISOL OVOCOL QALISOL PROVGREEN PURE WINE C O L L E B D X GELATINE EXTRA 34

35 FINING OF WINE QALISOL QALISOL is characterized by its great finesse: it softens the structure without unbalancing it in due respect with the aromatic characters and the typical nature of the wines. More specifically, QALISOL prevents drying notes sometimes encountered during fining with egg albumin. The traditional fining practice of great red wines is maintained without the inconvenience of an allergenic product. QALISOL prepares and facilitates filtration operations while preventing precipitation of colloidal coloring matter in bottles. Packaging: 1 L, 5 L, 20 L Application rate: 3 to 5 cl/hl GÉLISOL GELISOL is an excellent fining agent for red wine with a medium to strong structure. It eliminates harsh tannins and highlights finesse, aromas and fruity and round profiles. GELISOL is a fining agent which is well adapted for the clarification and fining of rosé and white wines. Packaging: 1 L, 5 L, 10 L, 20 L, 1000L /1 kg Application rate: 4 to 15 cl/hl NON ALLERGENIC SUBSTITUTE TO EGG ALBUMIN Bordeaux supérieur red 2007, aged 12 months in oak barrels dose : 4 cl/hl Control OVOCOL L QALISOL Overall note Aromatic complexity Fruity CRISTALINE CRISTALINE improves filterability of clogged wine especially derived from botryized grapes and eliminates bitterness and refines wines before the physical stabilization phases. It enables the total elimination of the finest particles. CRISTALINE is adapted for clarifying difficult wines. It improves clarity, filterability and organoleptic characteristics. Packaging: 200 g, 1 kg Application rate: 1 to 4 g/hl Quantity of tannins Roundness Tannic Intensity QALISOL softens the structure of great red wines without unbalancing them. QALISOL prevents drying notes sometimes encountered with egg albumin. PRZ AF PRZ AF softens wines and reduces astringency. With wine presenting a noticeable astringency on attack to development or on the finish, PRZ AF removes herbaceous characters and eliminates harsh tannins. PRZ AF enables unbalanced wines to become harmonious and to obtain a very small volume of lees. Packaging: 1 kg and 5 kg Application rate: 30 to 150 g/hl 35

36 FINING OF WINE FINING OF RED WINES PRODUCTS ORIGIN PROPERTIES TYPE OF FINING TYPE OF RED WINE GELATINE EXTRA Hot soluble gelatin PERFECTION fining agent Refines Softens Can be used in flotation FINISHING Quality red wine GELISOL Gelatin REFINING & DISCOVERY fining agent Refines the structure Can be used in flotation FINISHING Quality red wine AFFINOCOL Specific liquid gelatin REVEALING fining agent Preserves aromatic balance Softens FINISHING Fruity red wine ALBUMINOCOL Liquid gelatin Fining CORRECTOR, SHAPING and DISCOVERY agent Eliminates harsh tannins Eliminates bitterness Improves gustatory qualities DRAFT Young or press red wine COLLE BDX Liquid gelatin Fining CORRECTOR, SHAPING and DISCOVERY agent Eliminates harsh tannins Eliminates bitterness Improves gustatory qualities DRAFT Young or press red wine GELATINE LIQUIDE Liquid gelatin SHAPING fining agent Eliminates astringent tannins Softens Respects the balance and structure of wine Can be used in flotation DRAFT Structures red wine SOLUGEL Powder gelatin SHAPING fining agent Eliminates astringent tannins Eliminates harsh tannins DRAFT Tannin red wine OVOCOL Egg albumin REFINING fining agent Ultimate fining agent at end of maturation Softens Refines structure FINISHING Red wine for ageing QALISOL Blend of 3 fish gelatins REFINING & REVEALING fining agent Ultimate fining agent Respects aromatic and typical character of wine Reveals suppleness Alternative AF at OVCOL FINISHING Red wine for ageing AQUACOL Fish gelatin CORRECTOR & DISCOVERY fining agent Reveals roundness Highlights finesse and aromas Removes astringency DRAFT Quality red wine PRZ AF Protein and mineral fining agents CORRECTOR fining agent Eliminates bitterness and vegetal notes Decreases astringency DRAFT Free run or press red wine PRZ ULTRA Protein and mineral fining agents CORRECTOR & DISCOVERY fining agent Reveals roundness Refines tannins Eliminates dry finishes and herbaceous notes FINISHING Quality red wine PROVGREEN PURE WINE Gluten free vegetal proteins PERFECTION & REFINING fining agent Clarifies red wines Removes astringent tannins Softens Refines Generates low rate of lees FINISHING Quality red wine 36

37 ProV PURE WINE 100% selected pea proteins Better aromatic expression of wines increasing fruity flavour Heavy deposits of Lees Good preparation of the wines for the filtration

38 STABILIZING AGENTS COLLOIDAL STABILIZATION ARABIC GUMS Arabic gum is a ramified polysaccharide complex. The two main applications are the stabilization of coloring matter for red and rosé wines while providing roundness. Martin Vialatte pays particular attention to manufacturing arabic gum. Selecting raw material is extremely important for guaranteeing the quality of liquid gum. We choose raw materials that are homogeneous, little colored with the smallest amount possible of impurities The solution treatment respects a precise protocol which enables dissolving the gum and maintaining the molecular structure of polysaccharides, attesting to product efficiency. After the solution is made up, the gum is filtered several times in view of obtaining a light and clear color solution. The Martin Vialatte arabic gum product range covers all the oenologist s needs: different color stabilization qualities using SUPERNEOSTABIL, SUPERFILTROSTABIL and FILTROSTABIL, while providing roundness with GOMIXEL and dual stabilization and roundness properties with DUOGOM MAX. GOMIXEL GOMIXEL is a selected gum derived from Acacia Seyal. It is recommended for the colloidal stabilization of white and rosé wines and provides roundness and sweetness to wines while improving aromatic perception. Due to its particular composition, GOMIXEL has no incidence on filtration, so this gum can be used before or after filtration depending on the winery process. Packaging: 1 L, 5 L, 10 L, 20 L, 1000 L FILTROSTABIL FILTROSTABIL is an excellent quality liquid arabic gum derived from Acacia Verek. It ensures the stabilization of the coloring matter of red wine in order to avoid the formation of cloudiness and condensed coloring matter deposits in bottles. By virtue of its constitution, FILTROSTABIL is very effective and adapts to all wine stabilization cases, even under strong color instability conditions. Packaging: 1 kg/25 kg, 1 L, 5 L, 10 L, 20 L, 1000 L SUPERFILTROSTABIL SUPERFILTROSTABIL is a liquid arabic gum which ensures the stabilization of coloring matter of red wine and colloidal cloudiness of white wine. Due to the blending of two Verek and Seyal qualities, SU- PERFILTROSTABIL is a versatile arabic gum which provides colloidal stabilization of wines under medium instability conditions. Packaging: 20 L, 1000 L DUOGOM MAX DUOGOM MAX is an arabic gum solution derived from Acacia Verek and Acacia Seyal used for the colloidal stabilization and for the improved roundness of red and rosé wines. DUOGOM MAX was specially formulated to simplify the work of the wine-maker wishing to stabilize the wine in one-step with regard to colloids while providing roundness and sweetness. Its stabilizing action can likewise be noted from an organoleptic vantage point along with increased aromatic intensity. Due to its great purity, DUOGOM MAX can be used after the last filtration during bottling. Packaging: 5 L, 20 L, 1000 L SUPERNEOSTABIL SUPERNEOSTABIL is a liquid arabic gum derived from Acacia Seyal which ensures the stabilization of coloring matter of red wine in order to avoid the formation of cloudiness and coloring matter deposits in bottles. SUPERNEOSTABIL corresponds to standard safety protection for wine showing no sensitivity risks to cold. Packaging: 20 L, 1000 L 38

39 STABILIZING AGENTS NAME TYPE OF WINE POSITIONING CONCENTRATION g/l DENSITY +/- 4 kg/m 3 ORIGIN SUPERNEOSTABIL All wines Standard stabilization for fast rotation wines Seyal SUPERFILTROSTABIL All wines Good stabilization for all wines Seyal and Verek FILTROSTABIL All wines Sustainable stabilization for high quality wines Verek FILTROSTABIL POUDRE All wines Sustainable stabilization for high quality wines Verek DUOGOM MAX GOMIXEL Red wines / Rosé wines White wines / Rosé wines Stabilizes and provides roundness Seyal and Verek Provides roundness Seyal NAME COLOR STABILITY ROUNDNESS IMPACT TARTARIC STABILITY AND IRON CASSE SUPERNEOSTABIL SUPERFILTROSTABIL FILTROSTABIL FILTROSTABIL POUDRE DUOGOM MAX GOMIXEL Optimize input of arabic gum prior to bottling Kieselguhr or crossflow filtration Final filtration Devatting Maximum of 2 hours A metered pump equipped with a filler Awaited goal for bottled wine GOMIXEL ROUNDNESS FILTROSTABIL SUPERFILTROSTABIL SUPERNEOSTABIL COLOR STABILIZATION DUOGOM MAX COLOR STABILIZATION ROUNDNESS White and rosé wines Red wines Red and rosé wines Optimum period 39

40 STABILIZING AGENTS Bottling is the final step in wine-making. In that sense, wine preparation is crucial in order for the wine to be crystal clear and compeltely stable from a microbiological vantage point (avoid refermentations) and also from a colloidal vantage point (avoid tartaric, color or protein casse). For this very particular step, Martin Vialatte has developed a specific bentonite product range to meet 2 objectives: Protein stabilization Clarification of wines having been subjected to protein fining PROTEIN STABILIZATION BENTONITE Some wine-makers look only for protein stabilization to minimize the organoleptic effects of fining with bentonite, others seek a compromise between protein stabilization and decrease treatment lees and even others look for a bentonite which ensures a good packing in their fining procedures. To respond to all these different needs Martin Vialatte has developed a bentonite product range to meet the requirements of bottlers. Décoloration Miracol Elimination des protéines Clarification Décoloration Electra Elimination des protéines Clarification A summary of the properties of our bentonite product range classified on a scale of 1 to 5 with 0 corresponding to no effect and 5 to an extremely large effect are shown in the following graph. Volume de dépôt Volume de dépôt Granula Optibent Calcica Elimination des protéines 5 4 Elimination des protéines 5 4 Elimination des protéines Décoloration 0 Clarification Décoloration 0 Clarification Décoloration 0 Clarification Volume de dépôt Volume de dépôt Volume de dépôt NAME BENTONITE ASPECT CHARACTERISTICS DOSAGE MIRACOL Powder Activated calcium bentonite. Very strong swelling capacity making bentonite very efficient with regard to unstable proteins. Heavy deposits compensated by low dosages used. 5 to 25 g/hl ELECTRA Powder Activated calcium bentonite. Strong swelling capacity making bentonite very efficient with regard to unstable proteins. Medium deposits. 20 to 80 g/hl GRANULA Granulated Activated calcium bentonite. Strong swelling capacity making bentonite very efficient with regard to unstable proteins. Medium deposits. Granulated form facilitates usage. 20 to 80 g/hl OPTIBENT Powder Activated calcium bentonite complex and natural calcium in order to obtain a good compromise between unstable protein elimination and volume of deposits. 20 to 100 g/hl CALCICA Powder Natural calcium bentonite formulated specifically to obtain very low level of deposits. 20 to 150 g/hl 40

41 STABILIZING AGENTS TARTARIC STABILIZATION CRISTAB GC CRISTAB GC is a cellulose gum (CMC) of natural origin in compliance with the Oenological Codex. CRISTAB GC stabilizes white wine, certain rosé wine and wine base to obtain sparkling wine with regard to potassium bitartrate. Fast and efficient over time regardless of storage temperature variations, CRISTAB GC acts as a colloid protector on the formation of crystals (nucleation) and on the possible growth of potassium bitartrate microcrystals found in wine. CRISTAB GC has no organoleptic impact. Packaging: 5 L, 20 L, 1000 L / 1kg PROTOCOL FOR THE USE OF CELLULOSE GUM Example for 100hL of wine treated with a dose of 10 g/hl (20 cl/hl) CRISTAB GC LIQUID wine Prepare 3 or 4 volumes of wine for 1 volume of cellulose gum 20L While stirring for 30 minutes 100hL of wine or 100hL of wine Add the solution using a fining connector or DOSACOL, homogenize well Be careful to homogenize correctly by transferring from one tank to another PRELIMINARY SOLUBILIZATION INCORPORATION CRISTAB GC GRANULATE Prepare 60 L of wine wine 1 Kg Incorporate the quantity of cellulose gum while stirring 100hL of wine Add the solution using a fining connector or DOSACOL, homogenize well or 100hL of wine Be careful to homogenize correctly by transferring from one tank to another For optimal mixing it is recommended to use a propeller (or pumping over for large volumes) 41

42 ACIDITY CORRECTORS NAME APPLICATION DOSAGE PACKAGING DICALCIC Balanced deacidification of wine by formation of a double salt 15 kg OENOTARTRIL L (+) tartaric acid Regulated acidification 1 kg and 5 kg OENOMALIL DL DL-malic acid Regulated acidification Depending on desired acidification 1 kg, 5 kg and 25 kg OENOLACTIL L lactic acid Regulated acidification Liquid formula 5 kg and 25 kg OENOCITRIL Citric acid monohydrate Stabilization of wines 20 g/hl to 60 g/hl 1 kg CARBONATE DE POTASSIUM CARBONATE DE CALCIUM Desacidification of musts and wines Depending on desired deacidification 1 kg, 5 kg and 25 kg 500 g and 25 kg DEACIDIFICATION BY PROCEDURE TANK 2 PUMP «Y» CONNECTOR V TANK 1 DICALCIC This deacidification is centered on too acidic wine. To determine this volume (V) and the DICALCIC add custom made formula, and contact our laboratory. A step-by-step implementation presentation plan is available upon request. INSTALLATION DIAGRAM ACIDIC WINE DEACIDIFIED WINE 42

43 ACIDITY CORRECTORS IMPLEMENTATION, STEP-BY-STEP 1. 10% of V (acidic wine) 2. Stir the wine and sprinkle the DICALCIC Note: slow down adding the DICALCIC in the event of excess foaming TANK 2 TANK 2 3. Stir until DICALCIC is completely dissolved 4. Activate high capacity pump (100 to 200 hl/h) TANK 2 TANK 2 5. Slowly incorporate acidic wine (duration of operation: 2 hours) 6. Verify ph level (around 5) 80% of V (acidic acid) TANK 2 TANK 2 7. Incorporate more slowly 8. Stir the treated wine until the end of the day 9. TANK 2 ph > 4,6 10% of V (acidic wine) TANK 2 Filtration of treated wine (tank 2) and reincorporation into rest of wine (tank 1) 43

44 APPLICATION CHEMICAL PRINCIPLE Wine (partial treatment of the volume, then blending) Must before alcoholic fermentation A perfect stabilization of a wine, before its bottling, is one of the aspects that require major care by the winemaker and certainly the tartaric stabilization is a key aspect; for these reasons, the possibility of removing potassium and calcium ions from wine is considered with extreme interest. (RESIN - H+) + K+ (RESIN - K+) + H+ Typically cationic resin exchange an H + ion, present in the function group, with the cations present in solution (Ca² +, K + ). At the end of the reaction the wine results poorer of its own original cations and richer in hydrogen ions (and therefore more acid). Once exhausted the exchange capacity of the resin, a wash will be performed in order to remove possible sediments and then we will proceed to its regeneration. ENOLOGICAL AND CHEMICAL ADVANTAGES Lowering potassium and calcium concentration and therefore achievement of tartaric stability Lowering ph and therefore less risk of malolactic fermentation QUALITY ENOLOGICAL ADVANTAGES Enhancement of the wine freshness Aroma preservation Reduction of bitterness sensation Better organoleptic balance WINE INLET WINE OUTLET WHY TO CHOOSE STABILISATION EXCHANGE K + Sketch of the cutaway of a container with wine. Extreme selectivity of the resin versus K + and Ca 2+ Very short regeneration times Low consumption of acid dedicated to resins regeneration Use of normal water from existing water system Modular structure of the machine: extendable from 30 hl/hour to 110 hl/hour (A) Modularity for red wines, white wines and rosés wines In/Out check on ph and conductivity (B) Running through a mini-pc touch screen (LINUX operative system) Completely automatic management (C) Programmable for particular demands Updatable software and possibility of transferring data through a USB device Possibility of on line check up LEGISLATIVE CONTEXT Commission implementing Regulation (EU) N 144/2013 Appendix 15 «Requirements for acidification by treatment with cation exchangers» Regulation (CE) N 606/2009 Appendix 4 «Ion exchange resins» Appendix 12 «Requirements for treatment with cation exchangers to ensure the tartaric stabilisation of the wine» Regulation (CE) N 1935/2004 Conformity of cation exchangers resins «Cation-Exchange Resins» Monograph (Oeno 43/2000), OIV International Œnological Codex A C B 44