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Meta 40+

Tartaric acid lactide.
Meta40+ is a tartaric acid lactide, which is a polymer with a negative electrical charge. This negative charge increases as the esterification index increases. The behavior of Meta40+ is similar to that of tannins. In white or rosé wines that are rich in protein substances, the addition of Meta40+ may cause temporary cloudiness or opalescence, known as the Tyndall effect. These opalescences tend to disappear over time as the negative electrical charge of the colloid decreases due to hydrolysis.
Meta40+ is made by an advanced production process under high vacuum and uses modern manufacturing techniques. It is a high-purity, creamy-white product with a neutral odor and sour taste. In addition, it is easily soluble.
This product is used in the wine industry, mainly for its stabilizing and clarifying properties in wines, although it is important to note that it can cause temporary opalescence in protein-rich wines, but these tend to resolve with time. Its application is described in detail in the product-specific instructions for use and directions for use.

Metatartaric acid at esterification index 38-40%.

10 g/hl as the maximum allowable limit.
Preliminary laboratory tests are recommended.

Dissolve the dose of Meta 40+ in 4-5 parts of cold water or in the wine before adding it to the mass to be treated during pumping over.
A useful expedient to avoid clouding of the wine is to make the addition of Meta 40+ before the last clarification and/or filtration. This results in a small percentage loss of Meta 40+ that has been used.
Since any opalescence is accentuated at low temperatures, it may be useful to perform the following preventive test:

  • take a sample of the wine to which Meta 40+ has been added.
  • perform a laboratory filtration with the same permeability that will be used in the cellar filtration.
  • bring the sample to 0° C and observe whether, after 24 hours, cloudiness appears; if so, carry out clarification with a small dose of bentonite.

 

Meta 40+ reacts vigorously in the presence of lysozyme, an enzyme extracted from egg whites and used in winemaking primarily to counteract the effects of malolactic fermentation. For this reason, it is absolutely essential to remove any residual lysozyme before treatment with Meta 40+.

1 kg bag.
Store in a cool and dry place.

Meta40+ is a tartaric acid lactide, which is a polymer with a negative electrical charge. This negative charge increases as the esterification index increases. The behavior of Meta40+ is similar to that of tannins. In white or rosé wines that are rich in protein substances, the addition of Meta40+ may cause temporary cloudiness or opalescence, known as the Tyndall effect. These opalescences tend to disappear over time as the negative electrical charge of the colloid decreases due to hydrolysis.
Meta40+ is made by an advanced production process under high vacuum and uses modern manufacturing techniques. It is a high-purity, creamy-white product with a neutral odor and sour taste. In addition, it is easily soluble.
This product is used in the wine industry, mainly for its stabilizing and clarifying properties in wines, although it is important to note that it can cause temporary opalescence in protein-rich wines, but these tend to resolve with time. Its application is described in detail in the product-specific instructions for use and directions for use.

Metatartaric acid at esterification index 38-40%.

10 g/hl as the maximum allowable limit.
Preliminary laboratory tests are recommended.

Dissolve the dose of Meta 40+ in 4-5 parts of cold water or in the wine before adding it to the mass to be treated during pumping over.
A useful expedient to avoid clouding of the wine is to make the addition of Meta 40+ before the last clarification and/or filtration. This results in a small percentage loss of Meta 40+ that has been used.
Since any opalescence is accentuated at low temperatures, it may be useful to perform the following preventive test:

  • take a sample of the wine to which Meta 40+ has been added.
  • perform a laboratory filtration with the same permeability that will be used in the cellar filtration.
  • bring the sample to 0° C and observe whether, after 24 hours, cloudiness appears; if so, carry out clarification with a small dose of bentonite.

 

Meta 40+ reacts vigorously in the presence of lysozyme, an enzyme extracted from egg whites and used in winemaking primarily to counteract the effects of malolactic fermentation. For this reason, it is absolutely essential to remove any residual lysozyme before treatment with Meta 40+.

1 kg bag.
Store in a cool and dry place.

If you want a different choice, take a look at:

for adjuvant action in tartrate stabilization, because its liquid form allows easy dissolution of the product

to join tartrate stabilization with the softening action of wine

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