ViniComplex™ XS
Properties
- Highly purified, 100% natural yeast.
- Enhances and improves the sensory properties of the wines by increasing their complexity (mouthfeel)
- Increases the aroma and storage stability.
- Optimizes the colour stability of the anthocyanin chains.
- No strong flavors.
The functional combination product ViniFix™ is a real all-rounder. Numerous standard beautifying products such as copper sulphate, copper citrate, activated carbon and chitosan can be replaced by this all-rounder.
Product information Other yeast derivatives for natural fining and wine harmonization
Frequently asked questions about ViniComplex™ XS
ViniComplex™ XS is a high-purity polysaccharide preparation obtained from high-quality yeast cells. It is used for the sensory refinement of wine, especially to improve mouthfeel (texture), color stability and storage stability.
The additive ensures a fuller mouthfeel, optimizes the fixation of anthocyanins (dye chains) and supports the aromatic stability and structure of the wine in long-term storage.
Recommended dosages:
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During maturation / ageing – white & rosé: 2-5 g/hL – red wine: 5-8 g/hL
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Before bottling (fine refinement) – white & rosé: 1-2 g/hL – red wine: 2-3 g/hL
To use, dissolve 100 g of ViniComplex XS in 500 ml of wine or water at 35-40 °C, add the suspension homogeneously to the wine and stir carefully. No filtration should take place for at least 10 days after addition. The optimum response time is 4-6 weeks.
Yes: The total dose of all applications in wine should not exceed 10 g/hL.
ViniComplex XS is supplied in resealable plastic containers (1 kg). At 25-30 °C the shelf life is 24 months. Opened containers should be used within one month if possible.
No – no bitter or astringent aromas are produced in the wine due to the special cleaning and production process
