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Liquid preparation of cellulose gum for tartaric stabilization of white, sparkling and semi-sparkling wines.
Stabicel is a cellulose gum of vegetable origin, purified and selected for its degree of substitution, degree of polymerization and low viscosity.
Stabilization against precipitation of tartaric acid salts (potassium bitartrate), due to the inhibition of the nucleation phenomenon. Its liquid formulation facilitates its use in wine.
STABICEL 50-200 ml/hl
If you are thinking about how to reduce the use of SO2, increase acidity, complexity, or how to perform subtle clarifications while respecting the organoleptic properties of your wines, this is for you!
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