A presente obra está protegida ao abrigo do Código do Direito de Autor e dos Direitos Conexos.

A utilização não autorizada – além do uso como breve citação em artigos e críticas – pode configurar a prática de um crime de usurpação ou contrafacção (arts. 195o e 196o do CDADC) para além de incorrer em irresponsabilidade civil conducente a um pedido de indemnização.

 

© 2017, VIENOL

CELFIT-S (CMC)

CELFIT-S is an aqueous solution of Carboxymethylcellulose (CMC) at 2,5% (E 466).

Used as a stabilizer in food industry.

 

In wines, it opposes to the formation of potassium bitartrate crystals maintaining clarity and avoiding precipitation.

VI - COL S

VI - COL S is a gum arabic solution at 30%, produced from Acacia verek and Acacia seyal (E 414).

Used as a color stabilizer in reds and rosés wines.

Combat turbidity and colloidal deposits, stabilizes the colouring matter and prevents loss of clarity due to excessive metallic and proteic content.

VI - COL V

VI - COL V is a gum arabic solution (Acacia verek exclusively) at 30% (E 414).

 

Several applications in the food industry, including oenology.

Combat turbidity and colloidal deposits, stabilizes the colouring matter and prevents loss of clarity due to excessive metallic and proteic content.

VI - COL Y

VI - COL Y is a gum arabic solution (Acacia seyal exclusively) at 30% (E 414).

Indicated for tartaric stabilization, avoiding crystals (salts) and colouring matter aggregation.

 

Ideal for adding body to wine, reducing astringency.

VI - MANO

VI - Mano is composed of yeast walls with high content in free mannoproteins.
 

Used for a rapid improvement in wine’s sensory profile and stability.

VI - META

VI - META is pure metatartaric acid (99,5 %) with high esterification index (E 353).

Ideal for young wine stabilization, preventing potassium bitartrate crystals' precipitation.

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