There’s no predicting Mother Nature, and no one knows that better than winemakers. Even in the most consistent winemaking regions, weather can become less and less predictable as harvest progresses. When conditions such as late-season heat spikes or the risk of various molds and mildews put pressure on your harvest schedule, ATPGroup’s team of winemakers and technical specialists is available to offer expertise and recommend solutions.

Rot Pressure

When dealing with rot pressure in white juice, Gallic-Tan is a strong first step in eliminating the laccase and polyphenol oxidase enzymes which cause premature oxidative character. In red wines, Color-Tan (liquid or powder) and Color-Tan NT blended tannins, both of which have a gall tannin component, are multi-purpose solutions which inhibit these enzymes, stabilize color, and at higher dosage help enhance structure.

Juice Settling

For juice settling, Zyme-O-Clear Plus helps speed clarification and improves lees compaction. Combine the Zyme-o-Clear Plus with ATPGroup’s proprietary PVPP/Bentonite/Protein blend Phenol-Fine Plus NF to handle oxidized and oxidizable polyphenols, removing browning and helping prevent future oxidative color development. This allows the racking of clean juice off heavy lees quickly to increase your tank turnover and minimize the risk of any mold characteristics. For any off-aromas that remain, try the DiamondBlack HD-C activated carbon.

Mouthfeel and Aroma Enhancement

For mouthfeel in white wines, Fermentis’ Springcell™ Manno will add richness and roundness without the potential complications of residual sugar. The Fermentis Springcell™ Color and SpringCell™ Color G2 have similar effects in reds, with the added benefit of masking green characters and increasing color stability. Without using skin-contact pre-press enzymes you can still optimize aromatics by using the glutathione-boosting Fermentis SpringArom^® at mid fermentation and the Zyme-O-Aroma Plus aroma-releasing enzyme to finish things off. These two steps will maximize the aromatic potential of your wines while protecting delicate aroma compounds from oxidation.

Microbial Stability and Filtration

For microbial stability, use Vin-Chito to inhibit MLF in stuck/sluggish fermentations and in wines where MLF is simply undesirable. Last but not least, where residual glucans and pectins are causing headaches with filtration, the Zyme-O-Glucanase blend enzyme is the ultimate treatment for enhancing filterability.

Our team of experienced enologists is always available to help design a custom program to fit your winemaking style and budget. For more information, please contact your ATPGroup Technical Representative or Enology Products Specialist, or call (707) 836-6840. Information on our products is also available on our website: www.ATPGroup.com.

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, the company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, production equipment, cleaning & sanitation solutions, parts & servicing, mobile services, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, engineers, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.