THE LAMOTHE-ABIET SHOP

enzymes YEASTs NUTRIENTS AND YEAST DERIVATIVES ML BACTERIA FINING AGENTS TANNINS Oak For Enology STABILIZER

stabilizers

Preserving limpidity and microbiological stability are two essential parameters at the heart of winemakers' preoccupations. In response to this need, Lamothe-Abiet has developed sustainable stabilization tools. For more information, check out our technical webinar on wine stabilization.

FAQ’S

HOW TO USE KILLBRETT?

KillBrett is a pure chitosan fining agent. Wide anti-microbial spectrum, it eliminates and prevents the development of Brettanomyces, Lactobacillus, Pediococcus, Oenococcus, Acetobacter and some non-Saccharomyces yeast. We recommend to use it as preventive, before any wine spoilage happened and potential low population of spoilage microbes present. Post MLF, after racking wine from heavy lees to clean barrels add 3-4 g/hL of KillBrett. KillBrett has an effect lasting about 4 months. If you have a contamination, after racking wine from gross lees, add 6 g/hL of KillBrett, let settle for 4-5 days, rack off Killbrett lees and add 2 g/hL of KillBrett that you leave in the wine for protection.

What is the origin of the Chitosan in KillBrett?

The Chitosan used in KillBrett is coming from Aspergillus Niger. It is a vegan, allergen free product.

Should I dissolve COEFF in water before adding it to the barrel?

No. COEFF2 and COEFF5 are effervescent tablets that will dissolve by themselves in the wine.

Can I use a partial COEFF effervescent tablet?

No, do not break the tablets or use a partial tablet for smaller dose additions. The combination of potassium metabisulfite and potassium bicarbonate may not be evenly distributed in the tablet. The tablets are available in two sizes to help give dosing choices.

How can I calculate the so2 contribution of coeff effervescent tablets?

COEFF2 releases 2 g of SO2. COEFF5 is releases 5 g of SO2. In a 60gal barrel, COEFF2 will increase SO2 of about 9 mg/L and COEFF5 about 22 mg/L

What is the impact on filterability of VinoProtect and StabK?

If wine is filtrable, all test show no impact on filterability for VINOPROTECT and STAB K

When Can I add VinoProtect and StabK to my wine?

24-48 hours pre-bottling and final filtration

What is the sensory impact of VINOPROTECT and STAB K?

VINOPROTECT has no sensory impact on wine. STAB K increases roundness and volume

Are VINOPROTECT or STAB K reacting with proteins?

VINOPROTECT should be used ONLY in protein stable wines. STAB K has no interaction with protein