Contact seeding crystals for tartaric stabilisation
It’s special reactive surface ensures that tartar dissolved in wine is stimulated to crystallise out rapidly. This crystallisation is produced by the seeded crystals binding excess tartar dissolved in wine. The lower the wine temperature during the process, the longer‐lasting the tartar stabilisation.
At a glance:
|Product||Specially prepared tartar crystal|
|Range of use||Wines|
|Goal||For inducing tartar precipitation|
|Special features||Can be separated and reused several times|
|Packaging unit||0,04 kg