C A T A L O G U E e n o l o g i c a l p r o d u c t s

Stabilizing Agents
Tartrate stabilizing agents
CELLOGUM L
Carboxymethyl cellulose (CMC) in a water solution
specifically formulated for enological use. To be used
in a finished wine to prevent the precipitation of potassium
bitartrate crystals after bottling. Cellogum L has
long lasting results and can completely eliminate the
need for cold stabilization, significantly reducing energy
costs and processing times. The liquid form makes
for an easy and immediate application of CMC.
Application: Tartrate stabilization.
Dosage: 100-200 mL/hL (3.8-7.4 L/1,000 gal)
Packaging: 25 kg - 200 kg - 1000 kg
CELLOGUM MIX
Cellogum Mix is a tartrate stabilizer specific for white
and rosé wines. It is made of a water solution of low
viscosity Carboxymethyl cellulose and a selected high
hydrolysis Gum Arabic that is easy to filter. The components
of the two products act in synergy by blocking
the processes of nucleation and growth of the tartrate
crystals, thus preventing precipitation in the bottle. The
liquid form allows for simple and fast use.
Application: Tartrate stabilization of white and rose
wines.
Dosage: 30-100 mL/hL (1.1-3.8 L/1,000 gal)
Packaging: 25 kg - 200 kg
NEW
CELLOGUM LV 20
Aqueous solution containing sodium carboxymethyl
cellulose (CMC) with low viscosity and a high substitution
degree formulated for enological use. To be used
during wine processing to inhibit the formation and
growth of potassium bitartrate crystals which could
precipitate after bottling. Cellogum LV 20 has a longlasting
effect and can reduce, and in some cases, completely
eliminate the use of physical stabilization treatments
such as cold stabilization and electrodialysis.
This significantly reduces energy costs and processing
times. Because of its low viscosity, Cellogum LV 20 has
a low impact on wine filterability and this makes it the
ideal solution to be used when CMC is added before
microfiltration. The Carboxymethyl cellulose component
of Cellogum LV 20 does not have any negative
impacts on wine sensory qualities, is non-allergenic
and is GMO free.
Application: Tartrate stabilization of still and sparkling
wines.
Dosage: 25-50 mL/hL (0.95-1.9 L/1,000 gal)
Packaging: 25 kg - 1000 kg
ENARTIS STAB MEGA
Enartis Stab Mega is a complete stabilizer made of
low viscosity CMC, high molecular weight Gum Arabic
Verek and mannoproteins. It improves tartrate and
color stability of red and rosé wines ready for bottling.
Application: Tartrate and color stability of red and
rosé wines
Dosage: 150 mL/hL
Packaging: 10 kg - 25 kg
WHITE WINE
RED WINE
CHILL OUT STRATEGY FOR THE STABILIZATION
OF WINE USING COLLOIDS
STABILIZATION
PRE-MICROFILTRATION
STABILIZATION
POST-MICROFILTRATION
STABILIZATION
PRE-MICROFILTRATION
STABILIZATION
POST-MICROFILTRATION
• CITROGUM
• CELLOGUM LV 20
• CELLOGUM MIX
• CELLOGUM L
• STAB CLK+
• CELLOGUM L or
CELLOGUM LV 20
+ MAXIGUM
• STAB MEGA
ENARTIS STAB CLK+
Enartis Stab CLK+ is a biological coadjunct for tartrate
stabilization in wine. It is composed of completelysoluble
polysaccharides extracted from yeast cell walls.
Enartis Stab CLK+ can be used on red and rosé wines
as alternative to physical treatments. Its use will preserve
wine sensory quality, while ensuring complete
cold stability.
Application: Tartaric stabilization of white, red and
rosé wines.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)
Packaging: 0.5 kg
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