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Ossistop

Ideal product for protecting wines from oxidation and spoilage.
Ossistop is an oenological product used to protect wines from oxidation and alteration. Here is how it works and what benefits it offers:

  • Synergic action of reducing components: Ossistop takes advantage of a synergistic combination of reducing components. Ascorbic acid acts quickly to reduce dissolved oxygen in wine, preventing oxidative processes. The citric acid prevents the formation of iron complexes, which could cause turbidity (casse ferriche).
  • Sulfur dioxide: Ossistop also contains sulfur dioxide (SO2), which lowers the oxidation-reduction potential in wine. This prolongs the reducing action, helping to keep the wine stable.
  • Increased wine stability: due to its reducing action and the properties of ascorbic acid and citric acid, Ossistop helps to keep the color, aroma, and flavor of wine stable. This is especially important for preserving the organoleptic integrity of wine.
  • Enhancement of organoleptic characteristics: Ossistop helps to highlight the positive organoleptic characteristics of the wine, such as freshness of taste and fruity aromas.
  • Critical bottling stage: during the bottling stage, Ossistop acts as a safeguard against oxygen. By keeping the environment oxygen-free, it helps preserve the wine while it is bottled without altering free sulfur dioxide (SO2) levels.
  • Prevention of enzymatic and microbial alterations: Ossistop helps prevent enzymatic and microbiological alterations in wine, ensuring a longer product shelf life.

Citric acid anhydrous E330
Potassium metabisulfite E224
L-ascorbic acid E300
Metatartaric acid E353

10-25 g/hl in white and rosé wines
10-20 g/hl in red wines
10 g/hl of Ossistop provides about 2 g/hl of SO2

Dissolve the dose of Ossistop in 10 parts of wine and add to the mass under agitation or before the last filtration.

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

Ossistop is an oenological product used to protect wines from oxidation and alteration. Here is how it works and what benefits it offers:

  • Synergic action of reducing components: Ossistop takes advantage of a synergistic combination of reducing components. Ascorbic acid acts quickly to reduce dissolved oxygen in wine, preventing oxidative processes. The citric acid prevents the formation of iron complexes, which could cause turbidity (casse ferriche).
  • Sulfur dioxide: Ossistop also contains sulfur dioxide (SO2), which lowers the oxidation-reduction potential in wine. This prolongs the reducing action, helping to keep the wine stable.
  • Increased wine stability: due to its reducing action and the properties of ascorbic acid and citric acid, Ossistop helps to keep the color, aroma, and flavor of wine stable. This is especially important for preserving the organoleptic integrity of wine.
  • Enhancement of organoleptic characteristics: Ossistop helps to highlight the positive organoleptic characteristics of the wine, such as freshness of taste and fruity aromas.
  • Critical bottling stage: during the bottling stage, Ossistop acts as a safeguard against oxygen. By keeping the environment oxygen-free, it helps preserve the wine while it is bottled without altering free sulfur dioxide (SO2) levels.
  • Prevention of enzymatic and microbial alterations: Ossistop helps prevent enzymatic and microbiological alterations in wine, ensuring a longer product shelf life.

Citric acid anhydrous E330
Potassium metabisulfite E224
L-ascorbic acid E300
Metatartaric acid E353

10-25 g/hl in white and rosé wines
10-20 g/hl in red wines
10 g/hl of Ossistop provides about 2 g/hl of SO2

Dissolve the dose of Ossistop in 10 parts of wine and add to the mass under agitation or before the last filtration.

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

Match Ossistop with:

to promote the preservation and stabilization of color and aromatic bouquet

to have a smooth course of fermentation without stoppages

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