CREAM OF TARTAR

CHARACTERISTICS
Potassium bitartrate also known as cream of tartar is a resulting product of the tartaric acid salification in its purest state. Derivados Vínicos S.A guarantees a purity degree higher than 99, 75 % with a particle size distribution of impalpable powder, which provides a bigger contact surface when making crystallization nucleus. Cream of tartar can reduce by half the time the number of hours below zero degrees C necessary to stabilize the wine, saving energy and reusing the stabilizing deposits more frequently.

USES
Cream of tartar crystallizes the Potassium Bitartrate present in wine. This product stabilizes wine before bottling.

INSTRUCTIONS
Previously dissolved in wine or water, it is added to the wine during pumping over, at the last part of the cooling stage when wine is at its lowest temperature.
Keep wine stirring to optimize crystallization.

DOSAGE
20 – 40 g / hl depending on the desired precipitation speed.
Maximum legal dose 4 g/hl

STORAGE AND PRESENTATION
Store in a cool, airy place.
25 kg bags

CERTIFICATIONS