1
OENOLOGICAL
PRODUCTS
2011/2012
Brenn-O-Kem
2
OENOLOGICAL PRODUCTS CATALOG
2011 – 2012
In addition to our services, this year we are introducing Predél brand of enological products to
the South African market. Founded in 1989 in Bordeaux, France, Predél has developed a well
recognized expertise in the field of winemaking. Predél offers a wide range of products
catering to all winemaking needs. Strong partnerships and constant interactions with
winemakers as well as an extensive research allow continuous improvement of Predél’s
winemaking products.
Predél’s products are well known and highly appreciated throughout Europe. Predél is present
in all top French and European wine regions. In France, Predél is present in the most famous
French top quality wines, with Margaux, Saint-Emilion, Pauillac, Sauterne, Cognac…
All Predél Oenology’s products are in conformance with the International Enological Codex.
Brenn-O-Kem will be the sole distributor of Predel oenological products in South Africa. These
products will be presented to our clients by Johan le Roux, Buks Visser and Theunis Botha.
Orders can be placed directly with Elzabe Swiegers.
Johan Delport our in house winemaker will be available for any technical advice.
If any information is needed on certification, Hannerine Bester will assist you in that regard.
We hope you find this catalog useful and informative. We look forward to talking to you and
wish you a successful harvest.
Theunis Botha
General Manager
Brenn-O-Kem
3
Yeast
Strain
Application
Recommended for
Merlot, Cabernet Sauvignon,
Zinfandel
Specific Yeast for red wines
ESSENTIAL GRAND CRU

Yeast for structured, elegant and
complex red wines
ELITE PREMIUM

Red wines from mature fruit
PRIMA


Fruit-forward red wines;
Low fermentation temperatures
PENEDES

Spicy and smoky aromas
FINAROME

Reveals terpene-type varietal aromas (ßglucosidase activity)
THIOLAROME


Reveals thiol-type varietal aromas;
Low fermentation temperatures
PINK EXCEL


Low fermentation temperature;
Fresh, floral character



For restarting stuck fermentations and
extreme conditions;
Low fermentation temperatures;
Difficult fermentation conditions
DAVIS 522


Safe and steady fermentation;
Versatile yeast
PDM



Versatile strain;
Difficult fermentation conditions;
Restarting stuck fermentations
Sparkling wines, restarting
stuck fermentations, allpurpose

High ester and aldehyde producer
Wines for brandy
Syrah, Grenache, Carignan,
Mourvedre
Fruity red wines
Pinot Noir, Gamay, Syrah
Yeast for white and rosé wines
Riesling, Gewürztraminer,
Muscat
Sauvignon, Semillon, Chenin
blanc, Colombard
Fruity rosé wines
High alc. potential and restart
HAR17
Chardonnay, Chenin blanc, Ugni
blanc, restarting stuck
fermentations
Generic yeast
All-purpose
Yeast for brandy and aromatic
wines
ESTELLE
Brenn-O-Kem
4
ESSENTIAL GRAND CRU
YEAST FOR STRUCTURED, ELEGANT AND COMPLEX RED WINES
Active dry yeast isolated in Burgundy. Strain Saccharomyces cerevisiae.
CHARACTERISTICS:
•
Complete sugar conversion;
•
High alcohol tolerance (16%);
•
Fermentation temperature from 15 - 30°C;
•
Sugar/alcohol yield: 17 g/l
•
Low production of volatile acidity;
•
High production of glycerol;
•
Very high aptitude for lees maturation.
•
Particularly known for the production of red and black fruit.
•
The yeast has the ability to help with the release of poly-phenols that contribute to full bodied wines.
The ESSENTIAL GRAND CRU favours the varietal characteristics of the wine and strengthens the intricacy and the structure of red
wines. Thanks to its capacity to produce very high amount of glycerol, it’s particularly recommended for the production of
balanced, full bodied red wines, with red and black fruit aromas. Suitable for all red grape varieties, particularly for Merlot,
Cabernet Sauvignon and Zinfandel.
DOSAGE:
20 - 30 g/hl
160 – 200 g/ton
STORAGE:
Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
Brenn-O-Kem
5
ELITE PREMIUM
FOR RED WINES DESTINED FOR AGING
Active dry yeast isolated in Burgundy. Strain Saccharomyces cerevisiae.
ELITE PREMIUM is a yeast strain selected for the production of structured and complex wines, suitable for aging. Ideal for Syrah,
Grenache, Carignan and Mourvedre.
CHARACTERISTICS:
 Short lag phase;
 Slow fermentation kinetics;
 Complete sugar conversion;
 Alcohol tolerance up to 16%;
 Sugar/alcohol yield : 16.5 g/l
 Fermentation temperature: 14 - 33°C;
 High resistance to SO₂;
 High production of glycerol (up to 10 g/l);
 Low production of VA;
 High nitrogen requirements, addition of approximately 20 g/hl of PREDFERM OPTIMO is recommended.
ELITE PREMIUM is particularly suitable for red wines obtained from very mature grapes. It respects the varietal character. Wines
produced with ELITE PREMIUM are very well structured, complex and have smooth and soft mouth feel. It produces intense
aromas of forest fruits, spices and aromatic herbs.
DOSAGE:
20 - 30 g/hl
160 – 200 g/ton
STORAGE:
Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
Brenn-O-Kem
6
PRIMA
FOR FRUITY RED WINES
Active dry yeast isolated in Côtes du Rhône. Strain Saccharomyces cerevisiae.
CHARACTERISTICS:
 Fast fermentation starter;
 Cryophile strain, regular and steady fermentation, starting from 8°C;
 Complete conversion of sugar;
 Alcohol tolerance up to 16%;
 Moderate nitrogen requirements;
 Low VA production (less than 0.30g/l);
 Low production of fusel oils;
 Excellent capacity of autolysis which supports malolactic fermentation;
 High production of esters.
PRIMA is strongly recommended for production of aromatic and fruity red wines. Winemaking at low temperatures and/or cold
pre-fermentative macerations will allow it to express its maximum potential. PRIMA respects varietal character and produces
intense aromas and flavours of red fruits (black currant, cherry, raspberry and strawberry).
DOSAGE:
20 - 30 g/hl
160 – 200 g/ton
STORAGE:
Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
Brenn-O-Kem
7
PENEDES
SELECTED FOR PINOT NOIR
Active dry yeast isolated in Spain. Strain Saccharomyces cerevisiae.
Penedes, the selection requirement of that strain was, to preserve the typical characteristics of Pinot.
Ideal for Pinot Noir, Gamay and Shiraz.
CHARACTERISTICS:
 Short lag phase;

Slow fermentation kinetics;

Complete exhaustion of sugars;

Alcohol tolerance 17%;

Fermentation temperature 14 to 32°C;

Sugar/alcohol yield: 16.5 g/l;

Resistance to SO₂;

Low VA producer;

High nitrogen requirements (addition of approximately 20 g/hl of PREDFERM OPTIMO is recommended).
PENEDES extracts and protects the color and structure during the maturation in barrels. It contributes to the development of red
fruits aromas and smoky and spicy notes. It produces very low VA. It is a very low SO₂ and H₂S producer. PENEDES is ideal for Pinot
Noir and it is also suitable for Gamay and Syrah.
DOSAGE:
20 - 30 g/hl
STORAGE:
Keep in a dry and cool place.
PACKING:
500 g
10 kg
Brenn-O-Kem
8
HAR17
RECOMMENDED FOR RESTARTING FERMENTATION
HIGH AFFINITY FOR CHARDONNAY
Active dry yeast isolated in Champagne. Strain Saccharomyces cerevisiae (former Bayanus).
CHARACTERISTICS:
 Specially recommended for restarting stuck fermentations;
 Extreme alcohol tolerance (17 %);
 Adapts well to low fermentation temperatures;
 HAR17 is an excellent choice for difficult fermentation conditions with minimal production of H 2S;
 Enhances production of esters and varietal characteristics in white wines.
HAR17 is ideally suited for varietal white winemaking, particularly for Chardonnay. Also, it is suitable for more neutral varieties
such as Chenin Blanc, Ugni Blanc, etc.
If HAR17 is used for fermentation restart, addition of PREDFERM EC is recommended at the rates of 30 to 40 g/hl for the red wine
and 15 to 20 g/hl for white and rosé wines.
DOSAGE:
20 - 30 g/hl
STORAGE:
Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
Brenn-O-Kem
9
FINAROME
FOR AROMATIC WHITE WINES
Active dry yeast isolated in Alsace. Strain Saccharomyces cerevisiae with killer phenotype strain, contributing to the production of
very clean wines with a highly elegant aromatic profile.
CHARACTERISTICS:
 Fast and complete fermentation;
 Sugar/alcohol yield: 16.3 g/l;
 Alcohol tolerance up to 14.5%;
 Very high production of glycerol;
 Very intense ß-glucosidase activities;
 High nitrogen requirements (addition of approximately 20 g/hl of PREDFERM OPTIMO is recommended).
FINAROME is selected to reveal flowery and fruity varietal aromas (citrus and tropical fruits) from terpenic origin especially at low
fermentation temperatures; therefore it is recommended for aromatic varieties such as Riesling, Gewürztraminer, and Muscat.
DOSAGE:
20 - 30 g/hl
STORAGE:
Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
Brenn-O-Kem
10
THIOLAROME
YEAST FOR THE PRODUCTION OF CLASSIC WHITE WINES AND FOR REVEALING THIOL-TYPE
VARIETAL AROMAS
Active dry yeast isolated in the Val de Loire. Strain Saccharomyces cerevisiae.
CHARACTERISTICS:
 Selected to express varietal aromas in Sauvignon Blanc;
 Enhances volume and roundness on the palate;
 Sugar/alcohol yield: 16 g/l;
 Alcohol tolerance up to 14.7%;
 High nitrogen requirements, addition of approximately 20 g/hl of PREDFERM OPTIMO is recommended;
 Adapts well to low fermentation temperatures;
 Very high fermentation capacity
 Low VA production.
THIOLAROME is noted for its high levels of fruity yeast aromatics such as tropical fruit, grapefruit, guava, lychee and pineapple.
THIOLAROME is popular for white winemaking when there is a need for strong contribution of fruity aromas. THIOLAROME is
ideally suited for varietal white winemaking, particularly for Sauvignon Blanc, Semillon, Chenin blanc, Colombard, etc.
DOSAGE:
20 - 30 g/hl
STORAGE:
Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
Brenn-O-Kem
11
PINK EXCEL
FOR FRUITY ROSÉ WINE
Active dry yeast isolated in south of France. Strain Saccharomyces cerevisiae with Killer phenotype.
WINEMAKING CHARACTERISTICS:
• Expresses varietal characteristics of the grapes;
• Enhances the fruit character, volume and roundness;
• Sugar/alcohol yield: 16,3 g/l;
• Alcohol tolerance up to 14.5%;
• High nitrogen requirements, addition of approximately 20 g/hl of PREDFERM OPTIMO is recommended;
• Adapts well to low fermentation temperatures 12°C;
• Steady fermentation kinetic;
• Low VA production.
PINK EXCEL respects primary grape aromas and develops pleasant secondary aromas. It resists difficult fermentation conditions and
reveals fresh, floral and fruity character (exotic fruits, white flowers) especially at low fermentation temperatures.
DOSAGE:
20 - 30 g/hl
STORAGE:
Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
Brenn-O-Kem
12
PDM (Prise du Mousse)
VERY VERSATILE YEAST, SUITABLE FOR SPARKLING WINES PRODUCTION, GOOD FOR
RESTARTING STUCK FERMENTATIONS
Active dry yeast isolated in Champagne. Strain Saccharomyces cerevisiae (former Bayanus) with killer phenotype.
Strain selected specifically for its remarkable aromatic delicacy and its fermentative resistance to the most difficult conditions.
CHARACTERISTICS:
 Sugar/alcohol yield: 16 g/l;
 High alcohol tolerance (16.5%);
 Significant production of glycerol;
 Ferments at low temperatures;
 Low VA production.
PDM respects the varietal aromas of the grapes. It’s a vigorous and versatile strain that can be used for vinification of red, white,
rosé and sparkling wines as well as for restarting stuck fermentations.
PDM is particularly suited for the production of sparkling wines in the bottle or in pressure tanks and for fermentations at controlled
temperatures.
DOSAGE:
20 - 30 g/hl
STORAGE:
Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
Brenn-O-Kem
13
DAVIS 522
FOR STEADY AND HEALTHY FERMENTATION
Active dry yeast isolated by the UC Davis. Strain Saccharomyces cerevisiae.
CHARACTERISTICS:
 Sugar/alcohol yield: 15.7 g/l
 Alcohol tolerance 14%;
 Optimum fermentation temperature range from 18 - 30°C;
 Low VA production;
 Fast fermentation.
DAVIS 522 is an extremely versatile strain, suitable for the production of both white and red wines. It does not interfere
with the aromatic properties of the grapes and it respects the varietal characteristics.
DOSAGE:
20 - 30 g/hl
STORAGE:
Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
Brenn-O-Kem
14
ESTELLE
WINES FOR BRANDY AND AROMATIC WINES
Active dry yeast for wine making. Saccharomyces cerevisiae strain.
ESTELLE was selected for its qualities making it particularly suited for the production of esters specific for elaboration of Brandy.
ORIGIN
Strain selected in the vineyards of the Côtes du Rhône.
CHARACTERISTICS:
 Fast fermentation starter
 Cryophilic strain, regular and steady
Fermentation, starting from 8 °C
 Total exhaustion of sugars
 Ethanol resistant: 13% alc. /V
 Moderate requirements in nitrogen





Low production of volatile acidity ( < 0.15 g/l)
Low H2S and SO2 production
Low acetaldehyde production (less than 20 mg/l)
Low production of superior alcohols
High production of esters and aldehyde’s
ESTELLE is strongly recommended for the aromatic Brandy.
The main volatile compounds synthesized by ESTELLE are esters, aldehyde and furfurals.
A low production of superior alcohols, acetaldehyde and volatile acidity, it’s the reason why ESTELLE is specific for the wines suited
to distillation.
The formation of most of the esters is looked for because these compounds confer fruity aromas (banana, pear) and floral (lime
tree, rose, violet) on brandies.
Other compounds produced by yeasts participate in the balance of the brandy
DOSAGE
From 20 to 30 g/HL
STORAGE
Keep in a dry and cool place.
PACKING
500 g Aluminium bag, box of 10 kg
Brenn-O-Kem
Nutrients
NUTRIENTS: PREDFERM RANGE
Description
PREDFERM T.A.P
PREDFERM D.A.P
PREDFERM S
Characteristics
Use



Pure Diammonium phosphate + Thiamine
10gr/hl = 27g/l N
Pure Diammonium phosphate
At the beginning of the fermentation
(10 to 20g/hl)

Assures complete fermentation (nitrogen
contribution, vitamin, yeast wall membrane)
Increases aromatic structure and complexity
Allows a good start to fermentation
10 g/hl Predferm S = 11 g/l N
Add to must before the inoculation of
dry yeasts
(10-30g/hl.)





During the rehydration of yeasts.
(20-40g/hl.)



For difficult fermentation conditions
(Inactivated yeast, rich in vitamins, organic nitrogen
and “ergo sterols”)
Optimization of the aromatic potential of musts
Limits the production of volatile acidity
Allows fast completion of the alcoholic fermentation
PREDFERM OPTIMO
AR




For extreme fermentation conditions
Optimizes the aromatic potential of must
Limits the production of volatile acidity
Allows fast completion of the alcoholic fermentation
During the rehydration of yeasts
(20g/hl.)
and
At the mid-fermentation (20g/hl.)
PREDFERM EC


Absorbs the main fermentation inhibitors
Contributes to sterols and unsaturated fatty acids,
promotes cell growth and increases fermentation
kinetics
Mannoproteins increase mouthfeel, sugar effect and
aromatic profile.
PREDFERM OPTIMO

- Add at the beginning of malolactic
fermentation with 10 g/hl
- Helps restart the alcoholic
fermentation with 20-40 g/hl
PREDFERM T.A.P
ACTIVATOR FOR IMPROVED NUTRIENT SUPPLY DURING FERMENTATION
COMPOSITION:
Diammonium phosphate + Thiamine
CHARACTERISTICS:
PREDFERM T.A.P is a nutrient solution made up of diammonium phosphate and Thiamine:
•
Thiamine, a B-complex vitamin, noticeably improves fermentation;
•
Diammonium phosphate supplements yeast available nitrogen.
The formulation of these essential nutrients favours and promotes rapid growth and strengthens yeast population. This assures a
smooth running, uninterrupted fermentation process with sugar being completely converted into alcohol.
APPLICATION:
In the event of an assimilable nitrogen deficiency in the must, it is essential to add nitrogen in order to ensure yeast growth and
efficient alcoholic fermentation.
According to the must conditions (initial nitrogen content, potential alcohol level, turbidity, etc.) it is advisable to correct the
assimilable nitrogen content to between 180 and 220 mg/L.
10 g/hl of PREDFERM T.A.P produces on average of 27 mg/L (27 ppm) of assimilable nitrogen.
PREDFERM T.A.P can be used on all types of must, white, rosé or red.
DOSAGE:
10 – 30 g/hl
STORAGE:
Sealed bags may be stored in a cool and dry place, away from contaminants and chemicals with intense odours.
PACKAGING:
1 kg
20 kg
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
16
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDFERM S
COMPLETE PREPARATION FOR A STEADY AND HEALTHY
FERMENTATION
PREDFERM S is a specific preparation containing yeast derivatives, vitamins, assimilable nitrogen and cellulose.
CHARACTERISTICS:
 Supplies the entire pool of nutrients necessary for the yeast (vitamins, sterols, assimilable nitrogen) allowing a good start of
fermentation;
 Steady and healthy fermentation;
 In case of high potential alcohol, the addition of PREDFERM S allows the rapid completion of alcoholic fermentation;
 Helps avoid excessive production of volatile acidity;
 Assists the yeast in the formation of aromas.
USAGE:
PREDFERM S should be dissolved in 10 times its weight of water, at a temperature of between 20 – 30°C. It must be carefully
homogenized and then added to the rehydrated yeast.
PREDFERM S, once rehydrated, can be directly added into must before the inoculation of yeast.
10 g/hl of PREDFERM S produces on average of 11mg/L (11 ppm) of assimilable nitrogen
DOSAGE:
10 – 30g/hl
STORAGE:
Sealed bags may be stored in a cool and dry place, away from contaminants and chemicals with intense odours.
PACKAGING:
2.5 kg
10 kg
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
17
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDFERM OPTIMO
SPECIFIC PREPARATION BASED ON YEAST DERIVATIVES RICH IN VITAMINS AND ORGANIC
ASSIMILILABLE NITROGEN
CHARACTERISTICS:
A specific preparation of yeast, naturally rich in vitamins, minerals, fatty acids and sterols. PREDFERM OPTIMO improves yeast
resistance to harsh conditions half way through fermentation (high alcohol percentage, low fermentation temperatures) and
compensate for a deficiency in sterols (low turbidity, anaerobic vinification).
Inactive yeasts
These inactive yeasts contain vitamins, trace elements, amino acids, protein and sterols. They favour the yeast growth and supply
sterols enabling the yeast to resist ethanol.
Sterols participate in the cohesion of the yeast cell membrane.
Similarly, these inactive supplies of yeast walls will absorb C6, C8 and C10 fatty acids and thereby limit inhibitory action on yeasts.
PREDFERM OPTIMO
 Provides lipids that will reinforce the inner surfaces of the yeasts allowing them to be more resistant to high potential
alcohol;
 Introduces cellular walls of the yeast that detoxify the surroundings by absorbing the short chain fatty acids.
APPLICATION AND USAGE:
To be used especially in the event of high potential alcohol, low juice turbidity, low fermentation temperature and during
fermentation restart.
To be added to yeast rehydration water prior to the yeast. Do not use directly in the tank because the elements provided by
PREDFERM OPTIMO would be absorbed by the indigenous flora.
DOSAGE:
20 – 40 g/hl
STORAGE:
Sealed bags may be stored in a cool and dry place, away from contaminants and chemicals with intense odors.
PACKAGING:
1 kg
10 kg
20 kg
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
18
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDFERM OPTIMO AR
FOR DIFFICULT FERMENTATION CONDITIONS, 100% ORGANIC
CHARACTERISTICS
PREDFERM OPTIMO AR is a 100% organic fermentation activator based on fully autolyzed yeasts, richer in nitrogen than basic
inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen (<150 mg/L) and rich in
fermentable sugars (potential alcohol > 14%) which represents a favorable environment for stuck or sluggish fermentations.
Richer in amino nitrogen than OPTIMO, OPTIMO AR was specifically developed to help yeast face stressful winemaking conditions
and avoid the most frequent causes of stuck or sluggish fermentations.
COMPOSITION

Supply of available organic nitrogen
PREDFERM OPTIMO AR contains the micro peptides and amino acids that are the best assimilated to supply the yeast with the
necessary nitrogen for the synthesis of its own proteins. Added in the second part of fermentation this pool of concentrated
peptides & amino acids is totally bio available as soon as it is added, allowing the yeast immediate assimilation.

Vitamin supply
PREDFERM OPTIMO AR contains growth factors of interest for stressful fermentations (Thiamine, Calcium Panthothenate, Folic acid,
Niacin).
OENOLOGICAL APPLICATIONS
The supply of amino acids is essential during the fermentation for the development of aromas. Indeed, higher alcohols from which
esters derive are formed by the de-amination of amino acids. Supplying PREDFERM OPTIMO AR in the second part of fermentation
brings finesse and aromatic intensity compared to wines treated only with diammonium phosphate.
DOSAGE
In difficult wine making conditions, it is recommended to use PREDFERM OPTIMO AR in 2 steps, during the yeast starter and during
the second part of fermentation.
- Add 20 g/hl of PREDFERM OPTIMO AR during the yeast starter and 20 g/hl at mid-fermentation combined with an oxygen supply.
In case of musts very poor in nitrogen (<120 mg/L) add also 20g/hl of DAP in the beginning of fermentation is beneficial as much for
the fermentation security than for the organoleptic contribution.
20g/hl of PREDFERM OPTIMO AR supply 22 ppm available organic nitrogen
STORAGE
Sealed bags may be stored in a cold and dry place, away from contaminants and chemicals with intense odors.
PACKING
Bag of 1, 10 and 20 kg
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
19
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDFERM EC
FOR BETTER CONTROL OF FERMENTATION
Yeast walls extracted from selected yeast Saccharomyces cerevisiae.
PREDFERM EC is a fine powder rich in mannan and glucan with precise absorption properties.
PREDFERM EC is a 100% natural product, not genetically modified, with a neutral aromatic profile.
CHARACTERISTICS:
 Absorbs the main inhibitors of alcoholic and malolactic fermentations. The glucan and mannan present in PREDFERM EC
permit the absorption of the short chain fatty acids (C6, C8, C10, C12);
 Stimulates alcoholic and malolactic fermentations by providing sterols and chains of unsaturated fatty acids. During the
alcoholic fermentation, the use of PREDFERM EC leads to an increase in the active dry yeast cells;
 During the malolactic fermentation, PREDFERM EC stimulates the viability and the growth of bacteria. This helps to detoxify
the batch and absorbs short chain fatty acids which are the main inhibitors of malolactic fermentation;
 Thanks to its polysaccharides content PREDFERM EC helps to enhance the stabilization of the colour in wines and allows a
mitigation of both astringency and bitterness;
 In the event of slow alcoholic fermentation, PREDFERM EC detoxifies the must keeping the yeast active and enabling the
completion of fermentation.
DOSAGE AND USAGE:
20 – 40 g/hl
Preventive use:
PREDFERM EC should be added 24 hours after the beginning of fermentation.
For red wines, PREDFERM EC should be added underneath the cap.
Restarting stuck fermentations:





PREDFERM EC helps restart the alcoholic fermentation. The dose varies from 30 – 40 g/hl for red wine and from 15 – 20
g/hl for white and rosé wines;
Dissolve PREDFERM EC in 10 times its weight of water at a temperature from 20 – 30° C.
Add PREDFERM EC to red wine after the addition of 10 g/hl of PRED LYSOZYME;
After adding PREDFERM EC mix well or pump-over treated must;
After 24 h inoculate with yeast adapted to the restart conditions.
STORAGE:
Sealed bags may be stored in a cool and dry place, away from contaminants and chemicals with intense odours. It is recommended
to use the entire content shortly after opening.
PACKAGING:
1 kg
10 kg
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
20
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
Enzymes
ENZYMES: PREDENZYM RANGE
Description
SUPER SPEED


Characteristics
Allows rapid and good quality settling;
Particularly recommended for juices that are difficult to
clarify.
Use
Liquid formulation makes it
easier to use than the solid
enzymes.
0.5 - 2 ml/hl
THERMO PLUS


Allows settling in thermovinification conditions;
Clarifies the pressed wine and improves wine filterability.
CLEAR FAST


AROME BLANC



RED EXTRACT


Ensures high quality rapid settling;
Allows complete settlement of the lees increasing the
volume of clear juice.
Allows improved clarification and wine filterability;
Particularly suited for Sauvignon Blanc;
Especially recommended for grape varieties rich in terpene
compounds.
Improves extraction of polyphenols during maceration;
Improves development of aroma compounds and allows
short maceration times.
GLUCA PLUS



High β-glucanase activity;
Intended for filtration and/or wine maturation on lees;
Allows acceleration of all biological mechanisms linked to
maturation on lees, particularly the release of
mannoproteins responsible for roundness and mouthfeel.
LYSOZYME


Prevents or delays malolactic fermentation;
Prevents growth of LAB.





Characteristics
Clarifies must after pressing;
Increases volume of free run;
Helps release anthocyanins and tannins
Increases volume of free run;
Helps release anthocyanins and tannins;
Optimal activity at
50° C
3 – 5 g/hl
For fast settling of white
and rosé musts
0.5 – 2 g/hl
Added after the pressing
From 2 to 4 g/hl
Enhances color and aromas
extraction from red wine
varieties
2 – 4 g/hl
Use at the end of alcoholic
fermentation; particularly
effective to optimize wine
filtration and clarification
3 – 40 g/hl
Management of LAB and
ML F
10 – 50 g/hl
ENZYMES: BULK RANGE
Description
PRED’EXTRACT
PRED’AROME
Use
Red and white winemaking
1.5 – 3 ml/hl
Red and white winemaking
1 – 3 g/100kg
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PREDENZYM SUPER SPEED
LIQUID ENZYME FOR CLARIFICATION OF DIFFICULT MUSTS
ACTIVITY:
Pectin lyase/ PL: ≥ 100 U/g
Polygalacturonase/PG: ≥ 3500 U/g
Pectin methyl esterase/PE: ≥ 700 U/g
CHARACTERISTICS:
The enzyme SUPER SPEED is particularly developed for clarification of musts with very high content of pectin’s that are difficult to
clarify. Its liquid formulation makes it easier to use than the powdered enzymes. SUPER SPEED allows for very good clarification in
short period of time.
USAGE:
Dilute SUPER SPEED in 10 times its weight in must and incorporate the solution into the tank.
DOSAGE:
0.5 - 2 ml/hl
STORAGE:
Open container must be closed again and used within three months.
Keep in a dry and cool place at temperatures lower or equal to 4°C. Its activity diminishes by half within a year when it is stocked
between 15 and 20°C.
PACKAGING:
1l
25 l
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THERMO PLUS
PECTOLYTIC ENZYME PREPARATION, PURIFIED FOR CLARIFYING RED GRAPE JUICE DERIVED
FROM THERMO-TREATMENT
ACTIVITY:
Polygalacturonase (PG): ≥2800 U/g
THERMO PLUS has been formulated for recreating grape enzyme activity which has been destroyed during thermovinification or
flash pasteurization.
CHARACTERISTICS:
 Improves the clarification of juice derived from thermovinification and Flash détente by high hydrolysis activity of the
soluble pectin chains which are extracted in higher quantities during thermo treatment and maceration;
 Rapidly reduces must viscosity;
 Optimizes must deposit settling;
 Allows clarification of the pressed wine and improves wine filterability.
APPLICATION:
THERMO PLUS is recommended for all red grape varieties for the production of fruit - forward wines intended for immediate
consumption.
USAGE:
THERMO PLUS can be applied to cooled must straight after leaving the heating or détente tank (temperature <122°F).


Dissolve THERMO PLUS in 10 times its weight in water, must or wine. The product dissolves immediately at room
temperature;
Incorporate at maceration (as early as possible), a dosing pump or a drip for improved homogenisation. Otherwise, carry
out light homogenisation.
DOSAGE:
•
•
Thermovinification: 3 – 4 g/hl (30 to 40 ppm)
Flash détente: 4 – 5 g/hl (40 to 50 ppm)
STORAGE:
Any open bottle must be closed and used within three months.
Keep in a dry and cool place at or below 4°C.
PACKAGING:
1 kg
25 kg
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PREDENZYM CLEARFAST
SETTLING AND CLARIFICATION ENZYMES
ACTIVITY:



Pectin lyase/PL : ≥ 100 U/g
Polygalacturonase/PG : ≥ 3500 U/g
Pectin methyl esterase/PE : ≥ 700 U/g
CHARACTERISTICS:



CLEAR FAST allows the rapid settling of white and rosé must;
Improves clarification of wines and facilitates lees sedimentation during fining;
Significantly decreases settling time.
DOSAGE:
0.5 – 2 g/hl
USAGE:
Dilute SUPER SPEED in 10 times its weight in water and incorporate the solution into the tank.
STORAGE:
Sealed bags may be stored in a cold and dry place away from contaminants and chemicals with intense odours.
PACKAGING:
250g
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PREDENZYM AROM BLANC
AROMATIC EXTRACTION OF WHITE MUSTS
ACTIVITY:

Polygalacturonase/PG : ≥ 2000 U/g
CHARACTERISTICS:
 The pectinase activity of the AROM BLANC associated with the secondary activities of ß-glucosidase enhances the release
of the terpenic fraction of aromas contained in grapes;
 ß-glucosidase releases aromatic compounds from the sugar compounds to which they are normally bound in high
percentages;
 Especially recommended for grape varieties rich in terpene such as Muscat, Gewurztraminer, Chenin Blanc, Pinot Gris,
Chardonnay, Viognier, and Sauvignon Blanc...
 Improves clarification and wine filterability, particularly of Sauvignon Blanc.
Activity may be stopped by adding bentonite (approx. 20 g/hl).
USAGE:
Dissolve AROM BLANC in 10 times its weight of must and incorporate the solution into the tank.
Mix well.
Use at the very end of fermentation or when the density is lower or equal to 1015.
DOSAGE:
2 – 4 g/hl
STORAGE:
Sealed bags may be stored in a cold and dry place, away from contaminants and chemicals with intense odours.
PACKAGING:
250g
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Predel BORDEAUX – www.predel.com
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PREDENZYM EXTRACT ROUGE
EXTRACTION AND STABILIZATION OF COLOR
ACTIVITY:




Pectin lyase/PL : ≥ 85 U/g
Polygalacturonase/PG : ≥ 3100 U/g
Pectin methyl esterase/PE : ≥ 620 U/g
Cinamyl-esterase (CIE) : ≤ 15 U/g
CHARACTERISTICS:
 The enzyme EXTRACT Rouge allows an excellent extraction of colour and the aromatic potential contained in the berries,
thanks to the significant pectinase activity in association with the secondary activity of polygalacturonase;
 These significant secondary activities facilitate the stabilization of colour;
 EXTRACT Rouge stimulates extraction of skin and pulp components (anthocyanins, tannins, aroma precursors) during
traditional maceration with or without cold pre-fermentation maceration or post-fermentation maceration.
USAGE:
Dissolve EXTRACT ROUGE in 10 times its weight of must and incorporate the solution into the tank.
DOSAGE:
2 -4 g/hl
STORAGE:
Sealed bags may be stored in a cold and dry place, away from contaminants and chemicals with intense odours.
PACKAGING:
250g
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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PREDENZYM GLUCA PLUS
PURIFIED AND CONCENTRATED PREPARATION MADE FROM ß-(1-3 & 1-6) GLUCANASES AND
PECTINASES FOR FILTRATION AND/OR WINE MATURATION ON LEES
ACTIVITY:
Polygalacturonase (PG): ≥ 3000 U/g
Beta-(1-3;1-6)-glucanase (BG): ≥ 150 U/g
CHARACTERISTICS:

PREDENZYM GLUCA PLUS is a pectolytic preparation with high concentrations of ß-(1-3 & 1-6) glucanase and pectinase
activity, particularly formulated for the complete hydrolysis of the clogging ß-glucan;

Optimizes wine filtration and clarification, particularly in Botrytis affected grapes if used at the end of alcoholic
fermentation;

Allows the release of mannoproteins during the maturation on lees and therefore enhances roundness and mouthfeel of
the wine;

Reduces the duration of maturation while preserving the organoleptic properties derived from maturation on lees.
USAGE:

Dissolve PREDENZYM GLUCA PLUS in 10 times its weight of water, must or wine. The product dissolves immediately at
room temperature;

WHITE AND ROSÉ WINE: Add PREDENZYM GLUCA PLUS to the tank or barrel. Maintain the lees in suspension by stirring
anaerobically for 3 to 6 weeks on daily basis;

RED WINE: Add PREDENZYM GLUCA PLUS as early as possible under the cap at the end of alcoholic fermentation or during
post-fermentation maceration. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis;


PRESS: Add PREDENZYM GLUCA PLUS immediately in the press;
LEES: Add PREDENZYM GLUCA PLUS to the tank or barrel containing the lees. Maintain the lees in suspension by stirring
anaerobically for 3 to 6 weeks on daily basis. After treatment, add the supernatant to the wine.
DOSAGE:
White and rosé: 2 – 3 g/hl
Red: 3 – 5 g/hl
Botrytis: 2 – 3 g/hl
Press and lees: 10 – 20 g/hl
STORAGE:
PREDENZYM GLUCA PLUS is stable at room temperature < 68°F (20°C).
PACKAGING:
250g
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Predel BORDEAUX – www.predel.com
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PRED LYSOZYME
INHIBITION OF MALOLACTIC FERMENTATION. BACTERIAL STABILIZATION OF MUSTS AND
WINES
PRED LYSOZYME is a purified enzyme based on lysozyme, extracted from egg white and is a viable additive for achieving optimum
microbial control. Lysozyme destroys lactic bacteria walls by cellular lyses’.
APPLICATIONS:
Preventing spoilage lactic acid bacteria during alcoholic fermentation and at the end of difficult fermentation:
At a dose of 250 to 350 ppm PRED LYSOZYME will restrain the reproduction of lactic acid bacteria, even at high pH levels, while
preserving the fermentation potential of the wine yeast.
Controlling the onset of malolactic fermentation (MLF):
When it is important to minimize the risk of starting MLF before the end of alcohol fermentation, adding 100 ppm of PRED
LYSOZYME will delay MLF by approximately 10 days.
Preventing malolactic fermentation:
Adding 300 to 500 ppm of PRED LYSOZYME after settling will inhibit MLF in white and rosé wines.
Microbiological stabilization of wine after malolactic fermentation:
Adding 150 to 250 ppm of PRED LYSOZYME will inhibit lactic acid bacteria and avoid MLF in the bottle.
PRECAUTIONS:
Lysozyme provides a rather significant quantity of proteins; therefore, the stability of white wines must be checked.
Any addition of meta-tartaric acid causes the development of haze in the wine containing lysozyme.
Do not use lysozyme within a month before bottling. Late addition may lead to haziness in the bottle.
INSTRUCTIONS:
 Dissolve the quantity necessary into five times its volume of warm water (30°C-35°C);
 Wait 30 minutes to dissolve completely;
 Homogenize the solution gently to avoid the formation of foam;
 Incorporate into the must or wine during filling or racking at 1/3 of the volume of the vat for a better dispersion.
STORAGE:
Sealed bags may be stored in a cool and dry place, away from contaminants and chemicals with intense odours.
PACKING:
500g
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Predel BORDEAUX – www.predel.com
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PRED’EXTRACT
INCREASES JUICE YIELDS AND IMPROVES EXTRACTION OF COLOR AND AROMAS.
LIQUID FORMULATION
PRED’EXTRACT is a combination of highly active pectolytic enzymes which promote fast and complete decomposition of
pectin in grapes, must and new wines.
During fermentation the proto-pectin in grapes is completely dissolved. Therefore the juice bound in the cellular tissue is
released, allowing for higher yields and increasing the efficiency of pressing.
CHARACTERISTICS:
 Maximum pectolytic activity;
 Increases juice yield and accelerates pressing;
 Improves the quality of the wine naturally through increased extraction of colour and aromas;
 Due to the fast decomposition of pectin’s, red wines musts are easier to press.
USAGE:
Add to the must in an evenly and continuously using a measuring cup.
DOSAGE:
Application
Quantity
When to add
White wine mashes
0,5 – 3 ml/hl
After crushing in the tank
Red wine mashes fermentation
50 – 80 ml/ton
After crushing to the must
Must affected by botrytis
Before fermentation to the
60 – 100 ml/ton
must
New wine that is difficult to
7 days before the
App. 7 ml/hl
clarify/filter
fining/filtration to the new wine
Improvement of the Cross-Flow
7 days before filtration to the
App. 10 ml/hl
filtration
new wine
SPECIAL NOTE:
Enzymes are irreversibly destroyed when brought in contact with bentonite. Their action must be completed prior to the
use of bentonite or bentonite must be removed prior to enzyme addition.
STORAGE:
Sealed bags may be stored in a cool 25°C and dry place, away from contaminants and chemicals with intense odours.
PACKAGING:
20 l
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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PRED’AROME
PECTINOLYTIC ENZYME PREPARATION FOR MACERATION
PRED’AROME is a granulated enzyme preparation obtained from selected strain of Aspergillus niger by submerged
fermentation.
CHARACTERISTICS:
 Highly concentrated pectolytic preparation that selectively degrades grape skin polysaccharides in the must;
 Can be used for treatment of white and red grapes musts;
 Selective degradation of grapes skins facilitates release of juice during pressing and makes it possible to gently
extract valuable aroma precursors and desired phenols (tannins);
 Decreases quantities of aggressive tannins, stabilizes and extracts colour from red grapes.
USAGE:
The product is added as a 10% solution directly to grapes at the crusher, to the must prior to filling the tank or at the
press. Even distribution of the enzyme in the must is ensured by pump-over.
DOSAGE:
Application
Must/ wine Clarification
Maceration of white grapes
(release of juice, aroma and
aroma precursors)
Maceration of red grapes
(extraction of colour, tannin,
polysaccharides and aromas)
Rosé winemaking
Dosage g/hl
0,5-3 g/hl, 10-20°C, 2-8H
0,5-2 g/hl, 10-25°C, 30 min to 8 hours
1-4 g/hl, 72 hours or +
1-2 g/hl, 15-30°C, 30 minutes to 2H
SPECIAL NOTE:
Enzymes are irreversibly destroyed when brought in contact with bentonite. Their action must be completed prior to the
use of bentonite or bentonite must be removed prior to enzyme addition.
STORAGE:
Sealed bags may be stored in a cool (max 77°F/25°C) and dry place, away from contaminants and chemicals with intense
odours.
PACKAGING:
25 kg
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Predel BORDEAUX – www.predel.com
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Anti-Oxidants
ANTIOXIDANTS
Description
Characteristics

OXYPROTECT
PARADOX AF




PREDTAN
VINIF




PREDTAN
FRUITY


Specific inactivated yeast preparation rich in
glutathione (3%);
Preserves the color and aromas of red, white and
rose wines.
Eliminates oxidizable and oxidized phenolic
compounds;
Removes harsh and bitter tastes;
Protects the aromatic precursors from oxidation.
Prevents oxidation in red wines;
Improves and stabilizes the colour over time;
Improves wine structure;
Inhibits natural oxidation enzymes.
Creates a surroundings which allows to yeasts to
release fruity and floral aromas
Obtained by a mixture of Cherry tree and Acacia
tree
Use
Red, white and rosé musts
25 - 35 g/hl
Paradoxe AF can be added at any
stage of winemaking process, either
to the must or to the wine.
Prevents oxidation in red wines,
improves and stabilize color over
time
For the wine making of fresh, easy
and fruity wines
OXYPROTECT
PROTECTION OF AROMAS
SPECIAL PREPARATION CONTAINING INACTIVATED YEAST, SIGNIFICANTLY RICH IN PEPTIDES
OXYPROTECT is a specific preparation with inactivated yeasts, particularly rich in glutathione (3 %).
CHARACTERISTICS:


Some fractions of these peptides, particularly glutathione, protects the colour of white and rosé wines from oxidation;
The anti-oxidative properties of the peptides in OXYPROTECT preserve the colour and aromas of red, white and rose wines
and provide better overall resistance to oxidation.
USAGE:
Dissolve OXYPROTECT in 5 times its volume in must and incorporate the solution into the tank during a pump-over or mix
(preferably before the yeast addition).
DOSAGE:
25 – 35 g/hl
STORAGE:
Sealed bags may be stored in a cold and dry place, away from contaminants and chemicals with intense odours. It is recommended
to use the entire content shortly after opening.
PACKAGING:
1 kg
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PARADOXE AF
FOR THE ELIMINATION AND PROTECTION OF MUST WINE AGAINST OXIDATION
Contains high purity PVPP, Cellulose and Gum Arabic. PARADOX AF mixes easily, contains no casein and is allergen free.
CHARACTERISTICS:
 On grapes and must:
- Eliminates the oxidizible and oxidized phenolic compounds;
- Eliminates the bitter tastes;
- Improves and accelerates settling of must;
- Protects the aromatic precursors from oxidation.
 On wine:
- Refreshes lightly oxidized wines;
- Eliminates the brown colour and the oxidative taste;
- Refines the aromatic profile of white and rosé wines.
USAGE:
PARADOX AF can be added at any stage of winemaking process, both to must and wine. Sprinkle directly or dilute in 10 times its
volume of water. Mix well anaerobically.
DOSAGE:
30 – 100 g/hl
Maximum legal addition: 400 g/hl
STORAGE:
Sealed bags may be stored in a cold and dry place, away from contaminants and chemicals with intense odours.
PACKAGIING:
5 kg
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PREDTAN VINIF
SPECIFIC PREPARATION OF ELLAGIC AND PROANTHOCYANIDIC TANINS
CHARACTERISTICS:
PREDTAN VINIF combines the effects of different tannins selected and prepared for optimal technological efficiency, without adding
bitterness:



The specific composition allows prevention of oxidation in red wines and improves and stabilizes the colour over time;
Inhibits natural oxidation enzymes (laccase, polyphenol oxidase) on Botrytis-affected grapes more efficiently than SO2;
Improves wine structure and the mid-palate.
APPLICATION:
 Vinification of grapes that show a deficiency in phenolic maturity or an unfavourable tannin/anthocyanins ratio for colour
stabilization;
 Protection and vinification of grapes affected by Botrytis cinerea;
 Improves fining.
USAGE:
Dissolve PREDTAN VINIF in 10 times its weight in wine or in must and incorporate the solution into the tank during a pump-over.
DOSAGE:
Red wines:
White wines:
10 – 40 g/hl
1 – 10 g/hl
STORAGE:
Sealed bags may be stored in a cold and dry place, away from contaminants and chemicals with intense odours.
PACKAGING:
1kg
15kg
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Aging
YEAST DERIVATIVES
Description
MANNOPRED
Characteristics




Stabilizes aromatic compounds of wine;
Enhances color stability over time due to the
interaction with polyphenols;
Reduces acidity and astringency perception;
Increases mouthfeel, the “sweet” sensation
and the aromatic persistence.
Use
Increases softness of wines
5 to 20 g/hl (based on lab trials)
BIOAGING range : yeast derivatives
BIOAGING R


BIOAGING W

The interaction between yeast,
polysaccharides and grape tannins enable
softening and rounds up tannic sensations,
giving the wine a sensation of higher richness
and concentration.
Can add directly in the barrel
The yeast derivative with polysaccharides that
are fundamental for achieving higher
pleasantness and fullness on the palate.
From 5 to 20 g/hl
From 10 to 30 g/hl
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MANNOPRED
THE EASY SOLUTION FOR PROTEIN STABILIZATION AND TO INCREASE OF WINE SOFTNESS
MANNOPRED is a manno-protein produced from selected yeast walls (Strain Saccharomyces cerevisiae).
CHARACTERISTICS:





Stabilizes aromatic compounds of wine;
Stabilizes wines against protein precipitations;
Enhances colour stability over time due to the interaction with polyphenols;
Reduces acidity and astringency perception;
Increases volume on the palate, sugar sensation and the aromatic persistence.
USAGE:
Turbidity and filterability of treated wine must be monitored while using MANNOPRED.
Dissolve MANNOPRED in 10 times its weight of water at 68°F to 86°F (20 - 30°C) temperature, add to the wine and mix gently.
- FOR FILTERED WINES: MANNOPRED should be added after pre-filtration and just before final filtration, ideally 24 to 48 hours
before the last filtration. MANNOPRED will not increase the filterability index of the wine if carefully prepared.
- FOR UNFILTERED WINES: MANNOPRED should be added 24 to 48 hours before bottling. Once added, SO₂ levels can be adjusted
and wine can be bottled. This should be one of the last operations before bottling.
DOSAGE:
5 – 40 g/hl (50 - 400ppm) based on lab trials.
STORAGE:
Store in a cool and dry place, away from contaminants and chemicals with intense odours. Use within 24 months from the date of
production.
PACKAGING:
500 g
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BIOAGING R
WINE WITH SOFTNESS, HARMONY AND SWEETNESS
BIOAGING R is a blend of mannoproteins and yeast derivatives rich in nucleotides.
CHARACTERISTICS:
 Enhances body and mouthfeel of the wine;
 High nucleotide content improves pleasantness and contributes to lengthy finish;
 Highlights sweetness of wines making them extremely smooth and approachable;
 Softens and rounds up tannins, producing a sensation of higher richness and concentration;
 Enables wines to keep their characteristics for much longer period of time preventing darkening and development of heavy
tones.
USAGE:




During aging or for the final correction of organoleptic profile;
BIOAGING R should be used with the minimum action time of 2 weeks;
Dissolve BIOAGING R in 10 times its weight in water prior to adding to wine;
Mix well.
DOSAGE:
 Red wines: 10 – 20 g/hl
 White wines: 3 – 10 g/hl
STORAGE:
Sealed bags may be stored in a cool and dry place away from contaminants and chemicals with intense odours.
PACKAGING:
500 g
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BIOAGING W
WINE WITH ROUNDNESS AND LENGTH
BIOAGING W is a blend of yeast derivatives and yeast cell walls.
CHARACTERISTICS:



Enhances pleasantness and lengthy finish.
High yeast cell walls content increases sweetness of wines making them smooth and more approachable.
Softens the wine.
USAGE:




During aging or for the final correction of organoleptic profile;
BIOAGING W should be used with the minimum action time of 2 weeks;
Dissolve BIOAGING W in 10 times its weight in water prior to adding to wine;
Mix well.
DOSAGE:
 Red wines: 10 – 30 g/hl
 White wines: 3 – 10 g/hl
STORAGE:
Sealed bags may be stored in a cool and dry place away from contaminants and chemicals with intense odors.
PACKAGING:
500 g
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Stabilization
GUM ARABIC
Liquid formulations
Description
PREDASTAB

SILKYPRED

Characteristics
Gum Arabic extracted from Acacia Verek produced in Africa. Gum Arabic
exceptional purity makes it very effective against colloid haze and sedimentation
SILKPRED is composed of stable macromolecules that prevent the formation of
neutral colloids, which are responsible for potential haziness in wines
Powder formulations (instantly dispersing)
STABIPRED
 Does not contain SO2 and can be added before bottling
 Gum Arabic extracted from Acacia Verek produced in Africa. Its exceptional purity
gives it a great effectiveness against colloid haze and sedimentation
SOFTPRED
 Does not contain SO2 and can be added before bottling
 SOFTPRED is composed of stable macromolecules that prevent the formation of
neutral colloids, which are responsible for potential haziness in wine
CELLLULOSE GUM
Description
STABICELL 21LV

Characteristics
STABICELL 21LV is a specific cellulose gum at 21 % strength for the tartaric
stabilization of wines, specially formulated by PREDEL.
FINING AGENTS
Description
GELAPRED




Characteristics
Stabilizes colloid
Clarifies wines and musts by eliminating haze particles
Allergen free
Decreases harsh tannins in red wines


Fish based fining agent
Clarifies wines
PRED’ALBUMINE


Fines and clarifies red wines
Freeze dried egg white preparation
PRED’CASEINE


Removes browning from oxidized wines
Refreshes wines
PRED’MICROTEC

Bentonite microgranules
OPTICOLL
PRED’GEL
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PREDASTAB
COLLOIDAL STABILITY OF WINES (LIQUID SOLUTION)
PREDASTAB is a gum Arabic extracted from Acacia Verek produced in Africa. Its exceptional purity gives it great stabilization potency
against colloid haze and sedimentation.
CHARACTERISTICS:
 PREDASTAB is a stable colloid also known as a protective colloid. It aims at preventing particle enlargement, therefore,
preventing the occurrence of haze and colloidal deposits
 PREDASTAB prevents the sedimentation of colouring matter and physicochemical based turbidity in young wines and
especially in sweet and fortified wines;
 PREDASTAB also protects wines against iron and copper haze.
USAGE:
In order to use PREDASTAB, it is essential to ensure that the wine is perfectly stable when bottling and already clarified.
For this gum it’s better to add it in the wine after the last filtration.
Addition rates: 50 – 100 ml/hl
Dilute PREDASTAB in 5 times its volume of wine. Add to the tank and mix well or use a Venturi system.
STORAGE:
Store unopened original package away from light and frost in a dry, cool and odourless area.
PACKAGING:
5l
25l
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
SILKYPRED
COLLOIDAL STABILITY OF WINES (LIQUID SOLUTION)
SILKYPRED is the exudates’ obtained either naturally or from removing the bark of trees of Acacia Seyal.
CHARACTERISTICS:
 SILKYPRED is a gum of remarkable purity due to the rigorous selection of raw material and filtration which it undergoes
during its production;
 SILKYPRED is composed of stable macromolecules that prevent formation of neutral colloids which are responsible for
potential haziness in wines;
 Its action as a protective colloid allows the stabilization of wine and participates largely in the improvement of its
organoleptic qualities.
USAGE:
In order to use SILKYPRED, it is essential to ensure that the wines are perfectly stabilized when bottling and already clarified.
Dilute SILKYPRED in 5 times its volume of wine. Add to the tank and mix well or use a Venturi system.
DOSAGE: 100 – 300 ml/hl
STORAGE:
Store unopened original package away from light and frost in a dry, cool and odourless area.
PACKAGING:
5l
25l
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Predel BORDEAUX – www.predel.com
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STABIPRED
COLLOIDAL STABILITY OF WINES
MICROGRANULATED, DOES NOT CONTAIN SO2
STABIPRED is an Arabic gum extracted from Acacia Verek produced in Africa. Its exceptional purity gives it great
stabilization potency against colloid haze and sedimentation.
CHARACTERISTICS:



STABIPRED is a stable colloid also known as protective colloid. It prevents enlargement of particles, therefore
preventing the occurrence of haze and colloidal deposits;
It prevents sedimentation of coloring matter and physiochemical based turbidity in young wines and especially
in sweet and fortified wines;
Protects wines against iron and copper cases.
USAGE:
In order to use STABIPRED, it is essential to ensure that the wines are perfectly stable and already clarified.
Dilute in 5 times its volume in wine and add to the tank while mixing or use a Venturi system.
DOSAGE:
30 – 100 g/hl
(Easy and immediate solubilization)
STORAGE:
Store unopened original package away from light and frost in a dry, cool and odorless area.
PACKAGING:
1 KG
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SOFTPRED
COLLOIDAL STABILITY OF WINES
MICROGRANULATED DOES NOT CONTAIN SO₂
Gum arabic is the exudate obtained either naturally or from removing the bark of Acacia seyal trees.
Due to the rigorous selection of raw material and filtration, SOFTPRED is a gum of remarkable purity.
CHARACTERISTICS:
 SOFTPRED is composed of stable macromolecules that prevent the formation of neutral colloids which are
responsible for potential haziness in wines;
 Its action as a protective colloid allows the stabilization of the wine and participates largely in the improvement
of its organoleptic qualities.
USAGE:
In order to use SOFTPRED, it is essential to ensure that the wines are perfectly stable and already clarified.
Dilute in 5 times its volume in wine and add to the tank while mixing or use a Venturi system.
DOSAGE:
30 – 100 g/hl
(easy and immediate solubilization)
STORAGE:
Store unopened original package away from light and frost in a dry, cool and odorless area.
PACKAGING:
1 kg
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Predel BORDEAUX – www.predel.com
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STABICELL 21LV
ENSURES TARTARIC STABILIZATION
STABICELL 21LV acts as a protective colloid. It hinders the formation and growth of tartrate microcrystal thus preventing the
precipitation of tartaric salts, potassium bi-tartrate or calcium tartrate.
CHARACTERISTICS:
 STABICELL 21LV is a cellulose gum at 21% concentration for the tartaric stabilization of wines specially formulated by
PREDEL;
 It has more concentrated cellulose and low viscosity;
 21% cellulose gum;
 Neutral sensory properties;
 Soluble in water;
 pH in solution: 4;
 Density: 1,115 kg/l.
APPLICATION:
Without CMC
With CMC
 During tirage or disgorging of sparkling wines ;
 Before bottling of white wines that are protein stable. STABICEL 21LV may be added before final filtration. Homogenization
is essential in order to avoid fouling and to obtain the best possible protection;
 Before bottling of rosé or red wines. It’s necessary to check before that this addition has no effect on wine colour.
 STABICELL 21LV can produce haze in wines containing Lysozyme.
USAGE:
Dilute in wine and add to the tank. Mix well.
Precautions:
 Wine temperature: avoid adding STABICELL 21LV to cold wines as temperatures below
12°C (54°F) would make homogenization more difficult;
 Proteins: Interactions between cellulose gum and wine compounds are possible, specifically with proteins. The wine should
not contain any unstable proteins.
 During homogenization, it is recommended to pump over the entire tank content.
DOSAGE:
20 – 50 ml/hl depending on wine instability
STORAGE:
Store unopened original package away from light and frost in a dry, cool and odourless area.
PACKAGING:
25 kg
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43
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GELAPRED
LIQUID GELATIN (30%) PRODUCED FROM A SELECTION OF EXCEPTIONALLY PURE RAW
MATERIALS, EXCLUSIVELY OF PORCINE ORIGIN.
CHARACTERISTICS:
 Reveals the organoleptic potential of wine, harmonizes the polyphenolic structure, promotes aroma expression and
restores freshness without modifying the structural equilibrium of wine;
 Stabilizes the colloidal state;
 Clarifies wines and musts by eliminating haze particles.
APPLICATION:
 Red wines with good aging capacity, young red wines with harsh tannins;
 Rosé wines (and dry or sweet white wines);
 GELAPRED also contributes to the softening of the hard press.
USAGE:
Add pure or diluted into one time its weight of water. GELAPRED should be added progressively, in small amounts at a time while
mixing, to ensure correct dispersion into the wine. Wine should be mixed vigorously. It is recommended to use a measuring pump.
DOSAGE:
40 – 100 ml/hl based on lab trials
STORAGE:
Unopened package may be stored at room temperature (59 - 68°F / 15-20°C).
Once open, package must be used quickly.
PACKAGING:
5l
25l
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44
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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OPTICOLL – ALLERGEN FREE
FINING OF GREAT WINES
Specific preparation with yeast derivatives rich in proteins.
CHARACTERISTICS:
 OPTICOLL is a natural, allergen free product free, intended for fining of high quality red and white wines;
 Compares with casein, however contains NO allergens;
 Due to its composition, OPTICOLL eliminates cloudy and unwanted elements in wine making it brighter, crystal clear, softer,
smoother and more harmonious;
 It eliminates the excesses tannins and, therefore increases colour stability in red wines;

OPTICOLL also helps improve filterability of wine.
USAGE:
Dilute to 1/3 with a small quantity of wine or water and add to the tank while mixing or use a Venturi system.
DOSAGE:
Red wines: 15 – 30 g/hl
White wines: 5 - 20 g/hl
STORAGE:
Unopened package may be stored at room temperature 15-20°C.
Once open, packaging must be used quickly.
PACKAGING:
1 kg
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45
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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PRED’CASEINE
POTASSIUM CASEINATE DEVELOPED FOR TREATMENT OF OXIDATION AND
MADERIZATION IN MUSTS AND WINES.
PRED’CASEINE is obtained from skimmed, fresh and pasteurized milk. It is an odorless and tasteless white powder. Thanks to its
considerable purity and high protein concentration, it is more active than ordinary soluble caseinates.
Its production method guarantees easy solubilization and good wet ability, optimizing its reaction with wine or must.
CHARACTERISTICS:

Removes the brown color in oxidized wines contributing to color refreshment while also refining organoleptic properties of
wine;

PRED’CASEINE is recommended for the treatment of young white and rosé wines to decrease the oxidized character due
to botrytis;


PRED’CASEINE is a clarification agent and can be used to prepare wine for filtration;
Decreases the iron content in white wines.
USAGE:
Dissolve in 20 times its weight in water at room temperature –
MIXING IN WINE WILL RESULT IN IMMEDIATE COAGULATION.
The dissolved casein must be introduced into the wine with an injector or added to wine which is vigorously stirred or mixed.
DOSAGE:
White or rosé wine clarification
5 to 15 g/hl.
Colour correction
30 to 60 g/hl
STORAGE:
Keep in a cool, dark, odourless and dry place for up to 2 years at temperature lower than 68°F (20°C).
PACKAGING:
1kg
10 kg
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46
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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PRED’ALBUMINE
LYOPHILISED EGG ALBUMIN
PRED’ALBUMINE is a fining agent obtained by freeze-drying fresh egg whites. It coagulates and removes unstable tannins and
facilitates polyphenolic stability of wines. It is recommended for stabilizing wines, especially fine red wines made to age.
Egg albumin softens red wines without depleting them or altering their structure. In the case of excessive maceration or vinification
with wines very rich in polyphenols.
CHARACTERISTICS:

Softens the excessive roughness and the astringency caused by the high concentration of tannic polyphenols that often
amplify their aggressive character in the presence of high acidity;

PRED’ALBUMINE is very suitable for acceleration of the maturation process of wines that are too hard due to excess
tannins.
USAGE:
Dissolve PRED’ALBUMINE in 10 times its weight in water (1kg/10l of water).
NEVER DISSOLVE PRED’ALBUMINE DIRECTLY IN WINE –
THIS WILL PROVOKE IMMEDIATE FLOCCULATION WITH THE TANNINS IN THE WINE.
Mix vigorously using a whisk, avoiding foam formation and lumps.
It is essential to vigorously mix the wine after addition to obtain good dispersion.
DOSAGE:
Tannic red wines: 20 to 30 g/hl
Red wines in barrel: 5 to 12 g/hl
White wines in barrel or tank: 5 to 10 g/hl
STORAGE:
Keep in a cool, dark, odourless and dry place for up to 2 years at the temperature lower than 68°F (20°C).
PACKAGING:
1kg
10kg
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47
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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PRED’GEL
GELATINE FOR ENOLOGICAL USE OBTAINED FROM STURGEON AND OTHER
SELECTED FISH, WITH A HIGH BLOOM VALUE (200)
PRED’GEL is perfectly adapted for the fining of white wines. It gives the wine a sparkling clarity without stripping aromas or flavour.
CHARACTERISTICS:




eliminates bitter organoleptic tones;
refreshes the wine;
highlights and intensifies the wine aromatic quality;
Gives remarkable clarity to white and rosé wines.
USAGE:
Add directly in the tank through a pumping over (15min) and rack the wines between one-two weeks after the fining or do a dilution
1/10 with water.
When you do the fining the wine must be finish, you add the product after racking and blending of wines.
You rack after 1 or 2 weeks, not more than 30 days. The lees from the fining will be voluminous and light.
DOSAGE:
Whites wines: 2 to 3 g/hl
Rosé wines: 3 to 5 g/hl
Heavy fining: 5 to 10 g/hl + 3 to 8g/HL of Predtan CH (do experimentation before) in order to facilitate the flocculation.
STORAGE:
Keep in its packaging closed and sealed at room temperature 15-20°C.
The opened package must be used quickly.
PACKAGING:
1 kg
10 kg
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48
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PRED’MICROTEC
MICROGRANULATED, SODIUM ACTIVATED BENTONITE FOR MICRODOSES
APPLICATIONS
PRED’MICROTEC is a sodium activated bentonite obtained from an extremely pure and specially selected raw material. It undergoes
an additional activation process which enhances its natural performance, considerably increases its powers of dispersal and colloidal
properties and its clarifying abilities.
CHARACTERISTICS:
 Excellent protein removal high at the very low dosage and extremely low deposit volumes;
 Easy dispersion and low inert matter content;
 The aromas and taste of the wine are not affected;
 Ensures protein stability.
APPLICATION:
PRED’MICROTEC can be used in all types of musts and wine. It is very gentle and can be used to stabilize premium wines that can
deteriorate if treat too aggressively.
USAGE:
PRED’MICROTEC should be diluted in 20 times its weight in water and left at rest for a few hours. lt is necessary to shake the solution
before use. The wine should be mixed upon addition.
DOSAGE:
10 - 40 g/hl
STORAGE:
Keep in its packaging closed and sealed at room temperature 15-20°C.
The opened package must be used quickly.
PACKAGING:
1 kg
25 kg
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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Characteristics
Montmorillonite (%)
Swelling
Humidity
Particle-size analysis
Deproteinising strength
(CODEX method)
%
ml/2g
%
micron
%
90
35-37
10 - 12
45
90
Chemical analysis (typical) (%)
SiO2
Al2O3
TiO2
Fe2O3
P2O5
MnO
MgO
CaO
K2O
Na2O
Calcinations’ loss
57.52
21.22
0.28
3.50
0.04
0.09
4.97
1.63
0.17
3.10
7.48
Soluble metals (DM 26/04/69, Codex):
Lead
Iron
Sodium
Calcium
Other heavy metals
ppm
%
%
%
ppm
6 max
0.2 max
1.5 max
2.5 max
10 max
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Predel BORDEAUX – www.predel.com
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TANNINS
TANNIN
PREDTAN VINIF
CHARACTERISTICS
USE
Preparation of ellagic and proanthocyanidin tannins
Vinification
colour stabilization, inhibition of oxidation enzymes in
Botrytis affected grapes, wine structure improvement
PREDTAN OAK FRESH
PREDTAN OAK CF
PREDTAN OAK CH
PREDTAN OAK CFT
PREDTAN OAK CAT
PREDTAN
HARMONIOUS
PREDTAN SKIN
PREDTAN SEEDS
Formulation of proanthocyanidin plant extract and eucalyptus for
improvement of wine structure
refreshes the wine
French oak Quercus Pedunculata
clarification, structure
Chestnut tannin
colour stabilization
almond
French oak
Toasted wood quality ellagic tannin
structure, colour stabilization, regulation of oxidation-reduction
caramel, vanilla
American oak
Toasted wood quality ellagic tannin
structure, colour stabilization, regulation of oxidation-reduction
spicy, mocha, cocoa, vanilla
Pure toasted French Limousine oak Quercus robur
structure, colour stabilization, regulation of oxidation-reduction
vanilla, coffee, cocoa
Freshly pressed grapes
Roundness, colour stabilization, freshness, decrease of
bitterness
Pure grape seed tannin
colour stabilization, clarification, structure
Aging
Vinification and
aging
Aging
Aging
Aging
Aging
Aging
Vinification and
aging
PREDTAN MIXT
Formulation of pure French ellagitannins and inactivated yeast
fruity notes, structure, balance, long finish
Aging
PREDTAN FRUITY
Cherry and European Acacia
aromatic complexity, antioxidant
Vinification
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One tannin for one specific objective
Key
Burnt
Almond
10
8
ChocoMoka
Caramel
6
4
2
0
Vanilla
Spicy
PREDTAN OAK CFT
PREDTAN OAK CF
Smoke Clove
Coconut
PREDTAN
HARMONIOUS
PREDTAN WINNING
PREDTAN OAK CAT
aromas by individual tannins
PREDTAN OAK CF → Toasted almond – Dosage: 10 g/hl
PREDTAN OAK CFT → Caramel – Dosage: 10 g/hl
PREDTAN OAK CAT → Spicy – Dosage: 10 g/hl
PREDTAN HARMONIOUS → Vanilla – Dosage: 10 g/hl
PREDTAN WINNING → Vanilla and Cocoa-Mocha – Dosage: 5 g/hl
Classic tannins
PREDTAN CH → Almond aromas and color stabilization – Dosage: 10 g/hl
PREDTAN SKIN → Freshness and decrease of bitterness – Dosage: 10 g/hl
PREDTAN SEED → Clarification and structure – Dosage: 10 g/hl
New specific tannins
PREDTAN MIXT = French ellagitannins and yeast derivatives → Balance and enhancement of fruity notes-Dosage:10g/hl
PREDTAN FRESH = Proanthocyanidin extract and eucalyptus → Spirits and wines lacking structure – Dosage: 3 g/hl
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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PREDTAN FRESH
FORMULATION OF PROANTHOCYANIDIC PLANT EXTRACT AND EUCALYPTUS
GLOBULUS
PREDTAN FRESH stabilizes the color and freshens the wine.
CHARACTERISTICS:
PREDTAN FRESH is a formulation of proanthocyanidin plant extract and eucalyptus globules developed by Predel and tested by
University of Bordeaux and key winemakers on different wines and vintages.
APPLICATIONS:
 Color stabilization;
 Improvement of wine structure;
 Refreshes the wine.
DOSAGE:
Red wine: 2 - 4 g/hl
White and rosé wine: 2 - 3 g/hl
The optimal dosage can be determined by lab trials (direct addition at different concentrations). PREDTAN FRESH should be diluted
in wine prior to addition.
STORAGE:
Store in a cool, odorless and dry place. Use unopened container within 3 years of production date.
PACKAGING:
500g
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Predel BORDEAUX – www.predel.com
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PREDTAN CH
PURE ELLAGITANNINS – CHESTNUT TANNIN
PREDTAN CH is a very fast color stabilizer for red and rosé wines.
CHARACTERISTICS:
PREDTAN CH is pure ellagic chestnut tannin. It stabilizes and protects the color of red and rosé wines and improves roundness.
APPLICATIONS:
 Stabilization and protection of color;
 Rapid improvement of structure.
DOSAGE:
Red and rosé wines: 5 - 20 g/hl.
The optimal dosage can be determined by lab trials (direct addition at different concentrations). PREDTAN CH should be diluted in
wine prior to addition.
It is recommended to add PREDTAN CH at least two weeks before bottling and rack wine prior to bottling preparation.
STORAGE:
Store in a cool and dry place, away from contaminants and chemicals with intense odors.
PACKAGING:
500g
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PREDTAN OAK CF
TANNINS EXTRACTED FROM OAK QUERCUS PEDUNCULATA, PURE FRENCH
ELLAGITANNINS
PREDTAN OAK CF helps in the process of fining, clarification and diminishing the reductive aromas and taste.
CHARACTERISTICS:
PREDTAN OAK CF is a pure ellagitannins extracted from French
oak. It improves balance and stability of wine and contributes with
aromas of vanilla, mocha and toasted almonds.
APPLICATIONS:
 Improvement of structure, roundness and color stability;
 Red wines after malolactic fermentation;
 White wines at the end of alcoholic fermentation.
Scientific research by private laboratory and tested by the University of
DOSAGE:
Bordeaux, France
Red and rosé wines: 3 – 30 g/hl
The optimal dosage can be determined by lab trials (direct addition at different concentrations). PREDTAN OAK CF should be diluted
in wine prior to addition.
It is recommended to add PREDTAN OAK CF at least two weeks before bottling and rack wine prior to bottling preparation.
STORAGE:
Store in a cool dry place, away from contaminants and chemicals with intense odors.
PACKAGING:
500g
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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PREDTAN OAK CFT
STAVE WOOD QUALITY ELLAGIC TANNINS EXTRACTED FROM FRENCH OAK
PREDTAN OAK CFT enhances and improves wine structure and palate length, stabilizes color and regulated oxidation-reduction.
CHARACTERISTICS:
PREDTAN OAK CFT is ellagic tannin extracted from French oak. It
combines the remaining free anthocyanins and therefore stabilizes
color. PREDTAN OAK CFT contributes with aromas of vanilla, mocha
and spices and provides sufficient amount of ellagitannins to exhibit
similarities to new barrels.
APPLICATIONS:




After fermentation or during maturation;
Preparation of wine for bottling (preserves freshness);
Reductive wines (regulates oxidation-reduction during
maturation in barrel or micro-oxygenation);
Enhancement of oak effect on wines aged in neutral barrels.
Scientific research by private laboratory and tested by the University of
Bordeaux, France
DOSAGE:
Red and rosé wines: 5 - 20 g/hl. The optimal dosage can be determined by lab trials (direct addition at different concentrations).
PREDTAN OAK CFT should be diluted in wine prior to addition.
It is recommended to add PREDTAN OAK CFT at least two weeks before bottling and rack wine prior to bottling preparation.
STORAGE:
Store in a cool and dry place, away from contaminants and chemicals with intense odors.
PACKAGING:
500g
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
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PREDTAN OAK CAT
STAVE WOOD QUALITY ELLAGIC TANNINS
EXTRACTED FROM AMERICAN OAK
PREDTAN OAK CAT enhances and improves wine structure and palate
length, stabilizes color and regulated oxidation-reduction.
CHARACTERISTICS:
PREDTAN OAK CAT is ellagic tannin extracted from American oak.
It combines the remaining free anthocyanins and therefore
Scientific research by private laboratory and tested by the University of
Bordeaux, France
stabilizes color. PREDTAN OAK CAT contributes with aromas of vanilla, cocoa and spices and provides sufficient amount of
ellagitannins to exhibit similarities to new barrels.
APPLICATIONS:




After fermentation or during maturation;
Preparation of wine for bottling (preserves freshness);
Reductive wines (regulates oxidation-reduction during maturation in barrel or micro-oxygenation);
Enhancement of oak effect on wines aged in neutral barrels.
DOSAGE:
Red and rosé wines: 5 - 15 g/hl. The optimal dosage can be determined by lab trials (direct addition at different concentrations).
PREDTAN OAK CAT should be diluted in wine prior to addition.
It is recommended to add PREDTAN OAK CAT at least two weeks before bottling and rack wine prior to bottling preparation.
STORAGE:
Store in a cool and dry place, away from contaminants and chemicals with intense odors.
PACKAGING:
500g




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57
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDTAN
HARMONIOUS
PURE TOASTAD OAK QUERCUS
ROBUR FRANCE (LIMOUSIN)
PREDTAN HARMONIOUS is a pure toasted French oak tannin
that provides rapid improvement in structure, roundness
and complexity of wine. It also improves color stability and
regulates oxidation-reduction.
CHARACTERISTICS:
Scientific research by private laboratory and tested by the University of
Bordeaux, France
PREDTAN HARMONIOUS is ellagic tannin extracted from French oak. It combines the remaining free anthocyanins and therefore
stabilizes color. PREDTAN HARMONIOUS contributes with pronounced aromas of vanilla, cocoa and spices and provides sufficient
amount of ellagitannins to exhibit similarities to new barrels.
APPLICATIONS:
 After fermentation or during maturation;
 Preparation of wine for bottling (preserves freshness);
 Reductive wines (regulates oxidation-reduction during maturation in barrel or micro-oxygenation);
 Enhancement of oak effect on wines aged in neutral barrels.
DOSAGE:
Red and rosé wines: 5 - 15 g/hl. The optimal dosage can be determined by lab trials (direct addition at different concentrations).
PREDTAN HARMONIOUS should be diluted in wine prior to addition.
It is recommended to add PREDTAN HARMONIOUS at least two weeks before bottling and rack wine prior to bottling preparation.
STORAGE:
Store in a cool and dry place, away from contaminants and chemicals with intense odors.
PACKAGING:
500g
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58
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDTAN WINNING
PURE TOASTED EXTRACT - FRANCH OAK
QUERCUS
PREDTAN WINNING is pure toasted French oak tannin that provides rapid
improvement in structure, roundness and complexity of wine. It also
improves color stability and regulates oxidation-reduction.
CHARACTERISTICS:
PREDTAN WINNING is ellagic tannin extracted from French oak.
It combines the remaining free anthocyanins and therefore stabilizes
Scientific research by private laboratory and tested by the University of
color.
Bordeaux, France
PREDTAN WINNING contributes with very pronounced aromas of vanilla,
cocoa and coconut and provides sufficient amount of ellagitannins to exhibit similarities to new barrels.
APPLICATIONS:
 After fermentation or during maturation;
 Preparation of wine for bottling (preserves freshness);
 Reductive wines (regulates oxidation-reduction during maturation in barrel or micro-oxigenation);
 Enhancement of oak effect on wines aged in neutral barrels;
 Brandy and spirits.
DOSAGE:
Red and rosé wines: 5 - 10 g/hl. The optimal dosage can be determined by lab trials (direct addition at different concentrations).
PREDTAN WINNING should be diluted in wine prior to addition.
It is recommended to add PREDTAN WINNING at least two weeks before bottling and rack wine prior to bottling preparation.
Spirits or brandy: 1g/° alc./hl
(E.g. 70% alc. reduce to 40% - add 40g/hl)
STORAGE:
Store in a cool and dry place, away from contaminants and chemicals with intense odors.
PACKAGING:
500g
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59
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDTAN SKIN
TANNIN EXTRACTED BY DIRECT PRESSURE FROM FRESHLY PRESSED GRAPES
PREDTAN SKIN enhances mouthfeel, roundness and palate length of the wine.
CHARACTERISTICS:
PREDTAN SKIN is tannin extracted by direct pressure from freshly pressed grapes. It intensifies the functions of tannins present in
the grapes, stabilizes and protects the color.
APPLICATIONS:
 After malolactic fermentation for a perfect clarification and stabilization of wine;
 Improvement of structure and roundness;
 Color stabilization and protection.
DOSAGE:
Red and rosé wines: 2 - 20 g/hl. The optimal dosage can be determined by lab trials (direct addition at different concentrations).
PREDTAN SKIN should be diluted in wine prior to addition.
It is recommended to add PREDTAN SKIN at least two weeks before bottling and rack wine prior to bottling preparation.
STORAGE:
Store in a cool and dry place, away from contaminants and chemicals with intense odors.
PACKAGING:
500g
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60
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDTAN SEEDS
PURE GRAPE SEED TANNIN
PREDTAN SEEDS facilitates the clarification and stabilizes wine color.
CHARACTERISTICS:
PREDTAN SEEDS is very pure tannin extracted from grape seeds and has good organoleptic properties. It is proanthocyanidin type
tannin and specifically designed for red wine making. It favors tannin-anthocyanins polymerizations through the formation of
acetaldehyde bridges, thus allowing superior color stabilization. Due to its anti oxidative properties, PREDTAN SEEDS ensures god
protection against oxidation and contributes to preservation of red and rosé wines during aging process.
APPLICATION:
 Red wine making;
 Color stability and protection;
 Tannic structure and balance improvement.
DOSAGE:
Red and rosé wines: 5 - 20 g/hl. The optimal dosage can be determined by lab trials (direct addition at different concentrations).
PREDTAN SEEDS should be diluted in wine prior to addition.
It is recommended to add PREDTAN SEEDS at least two weeks before bottling and rack wine prior to bottling preparation.
STORAGE:
Have to store in a cool and dry place, away from contaminants and chemicals with intense odors.
PACKAGING:
500g
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61
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDTAN MIXT
FORMULATION OF PURE FRENCH ELLAGITANNINS (OAK QUERCUS ROBUR
FRANCE) AND YEAST PRODUCTS
PREDTAN MIXT is an innovative concept for refining red wines and improving color, structure and mouthfeel developed by Predel
and tested by the University of Bordeaux and winemakers in different regions.
CHARACTERISTICS:
PREDTAN MIXT improves aromatic character, structure and finish. French oak tannins polymerize and soften hard green tannins
while protecting the color and preventing oxidation.
Inactivated yeast improves mouthfeel and allow for a longer finish.
APPLICATION:
 Red wine making;
 Softening the wine;
 Color stabilization and mouthfeel improvement.
 Suited for Merlot vinification.
DOSAGE:
Red wine: 5 – 20 g/hl. The optimal dosage can be determined by lab trials (direct addition at different concentrations). PREDTAN
MIXT should be diluted in wine prior to addition.
STORAGE:
Store unopened container in a cool, odorless and dry place for up to 3 years from the production date.
PACKAGING:
500g
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62
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDTAN FRUITY
SPECIFIC PREPARATION OF TANNINS TO INTENSIFY THE FRUITY NOTES
PREDTAN FRUITY is a blend of tannins obtained from Cherry tree and Acacia tree native to Europe through a series of extractions
and purifications.
CHARACTERISTICS:
PREDTAN FRUITY is the new generation of tannins. Its unique composition brings out the aromatic complexity in red and rosé wines.
The tannin itself is not aromatic but creates the environment that allows yeast to fully express their aromatic potential. It also acts as
an antioxidant and color stabilizer by protecting and stabilizing anthocyanins from oxidation.
APPLICATION:
 Red wine vinification;
 Rosé wine vinification;
 Enhancement of the aromatic profile of wine, particularly fruity and floral notes.
DOSAGE:
 Red wines: 4-6 g/hl in 2 doses:
2 days after the beginning of fermentation, 2 - 3 g/hl
4 days after the beginning of fermentation, 2 - 3 g/hl;
 Rosé wines: 2-4 g/hl 2 days after the beginning of the fermentation (single addition).
PREDTAN FRUITY should be dissolved in 5 times its weight in warm water or in wine prior to the addition and mixed well thereafter.
STORAGE:
Store unopened container in a cool, odorless and dry place for up to 5 years from the production date.
PACKAGING:
500g
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63
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
EXPERIMENTALS CONDITIONS




Merlot 2010, AOC Bordeaux
Alcohol : 14,5% vol. , pH : 3,7 , VA : 0,32g/l (H2SO4)
Yeast: Prima , fermentation temperature: 20 to 25°C
Dosage: 5 g/hl in 2 doses:
o 2 days after the beginning of the fermentation, 3 g/hl
o 4 days after the beginning of the fermentation, 2 g/hl
EXPERIMENTALS RESULTS
Floral
10
Tannin
8
Merlot - 2010
Fruity
6
4
2
Volume
0
Spicy
Without PredTan Fuity
With PredTan Fruity
Freshne
ss
Vegetal
Empyra
meutic
CONCLUSION
The wine with Predtan Fruity is noted more fruity, more floral and fuller in the mouth.
The wine with Predtan Fruity is not noted more spicy, more empyrameutic and more tannic.
Tasting panel: 5 oenologists, 5 winemakers and 5 consumers
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
64
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
YEAST REHYDRATION AND INOCULATION PROTOCOL
(VALID FOR ALL PREDÉL STRAINS)
1.
2.
3.
4.
5.
Mix Predferm Optimo in 20 times its weight in water at approximately 38°C;
When the slurry cools down to approximately 35°C add the yeast and stir gently;
Suspend the yeast for 15 minutes then stir gently again;
Acclimatize the yeast starter by slowly adding juice to be inoculated to the yeast slurry;
Acclimatization process should be performed in stages over 15 to 30 minutes period (depending on
the temperature of juice) to avoid temperature shock and depletion of yeast population;
6. Add the yeast slurry to the fermentation vessel.
IMPORTANT!



The temperature difference between yeast slurry and juice (must) should not
exceed 10°C;
Total yeast rehydration process (steps 2 through 6) should not last longer
than 45 minutes;
Foaming is not an indicator of yeast viability.
To ensure a complete and healthy fermentation add 20 – 40 g/hl of Predferm S at the beginning of
fermentation. If fermentation conditions are difficult, add Predferm S in two stages:
1. At the end of lag phase (6-12h after the onset of fermentation) 20g/hl;
2. At around 1/3 sugar depletion 10 – 20g/hl.
In case of nitrogen deficiency add Predferm TAP according to the starting YAN value.
We strongly recommend using yeast rehydration nutrients. However, should you choose not to use them,
rehydrate yeast in 35°C water and follow steps 3 through 6.
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
SUGGESTED PREDFERM S AND PREDFERM TAP ADDITION RATES BASED ON INITIAL YAN (mg/l)
Initial YAN
in must
Potential
alcohol
210
mg/l
180
to
210
mg/l
low
< 13%
medium
13 to 14%
high
> 14%
Single
add 15
Single
add 30
150 to 180 120 to 150
mg/l
mg/l
90 to 120
mg/l
60 to 90
mg/l
< 60 mg/l
Single
add - 30
+ 20 TAP
Single
add - 30
+ 30 TAP
Incremental
add 20+20
+ 45 TAP
Single
add 10
Single
add 20
Single
add - 30
Single
add - 20
Single
add - 30
+ 5 TAP
Single
add - 30
+ 10 TAP
Single
add - 30
+ 10 TAP
Single
add - 30
+ 20 TAP
Incremental
add
20+20
Incremental
add 20+20
+ 15 TAP
Incremental
add 20+20
+ 25 TAP
Incremental
add 20+20
+ 35 TAP
Suggested
YAN
150 mg/l
170 mg/l
200 mg/l
PREDFERM OPTIMO:
- Optimizing aromatic expression;
- Nitrogen and inactivated yeast promote the yeast metabolism.
PREDFERM S:
- Complex nutrient consisting of amino nitrogen which is absorbed by the yeast over time and
ammonia nitrogen, yeast wall membranes, cellulose, vitamins (including thiamine) and minerals.
Why not only PREDFERM TAP:
Simply providing ammonia nitrogen and thiamine is not always sufficient for successful fermentation. This
can even be detrimental to the quality of the wine.
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
LAB TRIAL PROTOCOL
ALL THE PRODUCTS
PREPARATION OF THE SOLUTION:
1. Put 2 g of product in the beaker;
2. Add 20 ml of water and shake;
3. Add 20ml of water to make up total amount of the solution of 40ml (5% solution);
4. Stir well;
5. Using a pipette, add volumes of the solution to wine referring to the table below.
SOLUTION ADDITION RATES:
The table below indicates the volumes of solution needed to be added to wine based on the desired dose.
Volume of wine tasted
5
Half bottle 375ml
0,375 ml
1 bottle 750ml
0,75 ml
Volume of wine tasted
Dosage (g/hl) Powder
7
10
15
1,125
0,525 ml
0,75 ml
ml
1,05 ml
1,5 ml
2,25 ml
Dosage (ml/hl) Liquid
150
200
20
25
1,5 ml
1,5 ml
3 ml
3,75 ml
250
300
50
100
Half bottle 375ml
0,187 ml
0,375 ml
0,562 ml
0,75 ml
0,937 ml
1,125 ml
1 bottle 750ml
0,375 ml
0,75 ml
1,125 ml
1,5 ml
1,875 ml
2,250 ml
Recommended addition rates for tests:
 5, 7, 10 and 15 g/hl for the white and rosé wines
 10, 15, 20 and 25 g/hl for the red wines
TASTING:
After addition, invert bottles repeatedly to put the product back in suspension and to optimize the contact
time between the product and wine.
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
YEAST REFERENCE CHART
STRAINS FOR RED WINES
STRAIN
FERMENTATION
TEMPERATURE
(15 - 30°C)
FERMENTATION
SPEED
Moderate
ALCOHOL
TOLERANCE
16%
NITROGEN
REQUIREMENTS
Moderate
KILLER
FACTOR
No
SENSORY
EFFECT
Glycerol
(14 - 33°C)
Slow
16%
High
No
Prima
(10 - 30°C)
Moderate
16%
Moderate
No
Glycerol,
enhances
varietal
character
Esters
Penedes
(14 - 32°C)
Fast
17%
High
No
Enhances
varietal
character
SENSORY
EFFECT
Enhances
varietal
character
Terpene type
aromas
Thiol type
aromas
Enhances
varietal
character
APPLICATIONS
APPLICATIONS
Essential
grand cru
Elite
premium
APPLICATIONS
Premium red
wines
Red wines for
aging
Fruity red
wines
Premium red
wines
STRAINS FOR WHITE AND ROSÉ WINES
STRAIN
Har17
Finarome
Thiolarome
Pink excel
FERMENTATION
TEMPERATURE
55 - 95°F
(13 - 35°C)
FERMENTATION
SPEED
Fast
ALCOHOL
TOLERANCE
17%
NITROGEN
REQUIREMENTS
Moderate
KILLER
FACTOR
No
55 - 68°F
(13 - 20°C)
55 - 68°F
(13 - 20°C)
55 – 73°F
(13 - 23°C)
Fast
14.5%
High
Killer
Moderate
14.7%
High
No
Slow
14.5%
High
Killer
FERMENTATION
TEMPERATURE
(18 - 30°C)
FERMENTATION
SPEED
High
ALCOHOL
TOLERANCE
14 - 15%
NITROGEN
REQUIREMENTS
KILLER
FACTOR
Low
No
SENSORY
EFFECT
Neutral
55 - 95°F
(13 - 35°C)
Fast
16.5%
Moderate
Killer
Glycerol
White wines,
restart stuck
fermentations
Aromatic
white wines
Premium
white wines
Rosé wines
GENERIC STRAINS
STRAIN
Davis522
PDM
Red, white
and rosé
wines
Red, white
and sparkling
STRAIN FOR BRANDY AND AROMATIC WINES
STRAIN
Estelle
FERMENTATIO
N
TEMPERATURE
(8 - 30°c)
FERMENTATIO
N SPEED
ALCOHOL
TOLERANCE
NITROGEN
REQUIREMENTS
KILLER
FACTOR
SENSORY
EFFECT
APPLICATIONS
High
13%
Moderate
No
Esters
Brandy
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Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
NUTRIENT REFERENCE CHART
PRODUCT
COMPOSITION
APPLICATION
Predferm TAP
Diammonium
phosphates,
Thiamine
Yeast wall
membranes,
Vitamins
YAN adjustment;
Yeast population
strengthening
Increase of aromatic
structure and
complexity;
Assurance of a
complete
fermentation
Predferm
Optimo
Inactivated
yeast, vitamins,
Sterols
Predferm
Optimo AR
100% organic
fermentation
activator based
on fully
autolyzed
yeasts
Difficult
fermentation
conditions;
Assurance of a
complete
fermentation
Pure yeast in dry
powder form with no
additives
All vitamins minerals
and proteins are
derived from yeast.
Predferm EC
Yeast cell walls,
Polysaccharides
Predferm S
Absorption of main
fermentation
inhibitors;
Sluggish and stuck
fermentations;
Increase of mouth
feel
TIME OF
ADDITION
Beginning of
fermentation
NITROGEN
CONTRIBUTION
10g/hl = 27mg/l
Prior to yeast
inoculation
10g/hl = 11mg/l
During the
yeast
rehydration
Very low; In case
of nitrogen
deficiency add
Predferm TAP
before yeast
inoculation
10g/hl = 11mg/l
During the
rehydration of
yeasts
24 hours after
the start of
fermentation
or during the
restart of
stuck
fermentation
DOSAGE
10 – 20g/hl;
10 – 40g/hl
For difficult
fermentation
conditions, 2-step
add:
First add at the
end of lag phase
(20g/hl) ;
Second add at 1/3
sugar depletion
(10-20g/hl)
20 – 40g/hl
During the
rehydration of
yeasts (20g/hl.)
and
At the midfermentation
(20g/hl.)
At the beginning
of ML
fermentation:
10g/hl
While restarting
stuck
fermentation:
40g/hl
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69
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
ENZYME REFERENCE CHART
PREDENZYME RANGE
ENZYME
FORM
ACTIVITY
APPLICATION
Super speed
Liquid
White juice settling
Thermo plus
Liquid
Pectin lyase,
Polygalacturonase,
pectin methyl
esterase
Polygalacturonase
Clearfast
Powder
Pectin lyase,
Polygalacturonase,
pectin methyl
esterase
White and rosé
juice settling
Arom blanc
Powder
Polygalacturonase
Red extract
Powder
Gluca plus
Powder
Pectin lyase,
polygalacturonase,
pectin methyl
esterase, cinamyl
esterase
Polygalacturonase,
β-glucanase
White grape
maceration, white
juice settling (S.
Blanc, C. Blanc,
Viognier,
Gewurztraminer,
Muscat, Pinot Gris)
Maceration of red
grapes
Lysozyme
Powder
Lysozyme
Thermovinification,
flash détente
WINEMAKING
EFFECT
Rapid clarification
of juice
DOSAGE
0.5 – 2 ml/hl
Improved
clarification of
juice, must settling
and wine
filterability
Accelerated juice
settling and
clarification,
improved lees
sedimentation
Release of terpene
type aromas,
improved
clarification and
wine filterability
Thermovinification: 3
– 4 g/hl
Flash détente:
4 – 5 g/hl
Colour and tannin
extraction
2 – 4 g/hl
Clarification of
Botrytis affected
grapes
Accelerated
extraction of
mannoproteins and
yeast
polysaccharides
White and rosé:
2 – 3 g/hl
Red: 3 – 5 g/hl
Botrytis: 2 – 3 g/hl
Press and lees:
10 – 20g/hl
Prevention and/or
delay of MLF
Management of
lactic acid bacteria
10 – 50 g/hl
0.5 – 2 g/hl
2 -4 g/hl
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
70
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
ENZYMES REFERENCE CHART
BV RANGE
ENZYME
FORM
ACTIVITY
APPLICATION
WINEMAKING
EFFECT
DOSAGE
Pred’Extract
Liquid
Pectinase
Maceration and
clarification of
pressed wine
Increase of free
rune volume, color
and tannin
extraction
1.5 – 3 ml/hl
Pred’Arome
Granules
Pectinase
Maceration of red
and white grapes
Increase of free
run volume,
extraction of color
and tannins
1 – 3 g/100kg
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71
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
ANTIOXIDANTS REFERENCE CHART
PRODUCT
CHARACTERISTICS
APPLICATION
Oxyprotect
Inactivated yeast preparation rich in
glutathione, preserves the colour and
aromas of wine
Red, white and rosé must
25 – 35 g/hl
Paradox AF
Eliminates oxidizable and oxidized
phenols, removes harshness and
bitterness, protects wine aromas
Red, white and rosé wine or must
(can be added at any stage of
winemaking process)
30 – 100 g/hl
Max. legal addition: 400 g/hl
Predtan Vinif
Prevents oxidation and stabilizes
colour in red wines, improves wine
structure, inhibits oxidation enzymes
Vinification or aging of red wines and
white wines,
Red wines: 10 – 40 g/hl
White wines: 1 – 10 g/hl
AGING PRODUCTS REFERENCE CHART
PRODUCT
CHARACTERISTICS
APPLICATION
Mannopred
Pure mannoproteins, stabilizes
aromas and colour, reduces acidity
and astringency perception,
improves mouthfeel
Stabilization and correction of
organoleptic properties of wine
5 – 40 g/hl
Bioaging R
Enhances body and mouthfeel,
softens and rounds up tannins
Enhances pleasantness and finish,
softens the wine
Red wines: 10 – 20 g/hl
White wines: 3 – 10 g/hl
Red wines: 10 – 30 g/hl
White wines: 3 – 10 g/hl
Bioaging W
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
72
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
STABILIZATION PRODUCTS REFERENCE CHART
GUM ARABIC
PRODUCT
CHARACTERISTICS
APPLICATION
FORM
Predstab
Prevents color
sedimentation, turbity
and haze, ensures
colloidal stability of wine
Stabilization of wine
50 – 100 ml/hl
liquid
Silkypred
Prevents haziness by
inhibiting formation of
neutral colloids
liquid
Stabipred
Prevents haze and
colloidal deposits,
protects against iron and
copper haze, prevents
sedimentation of color
and turbity
Stabilization and
improvement of
organoleptic qualities of
wine
100 – 300 ml/hl
Stabilization of wine
30 – 100 g/hl
Softpred
Prevents formation of
colloids and haziness
Stabilization of wine
30 – 100 g/hl
Micro granules
Micro granules
CELLULOSE GUM
PRODUCT
CHARACTERISTCS
APPLICATION
FORM
Stabicell 21LV
Prevents precipitation of
tartaric salts, potassium
bitartrate or calcium
tartrate
Tartaric stabilization of
wine
20 – 50 ml/hl
21% cellulose gum
solution
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73
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
FINING AGENTS REFERENCE CHART
PRODUCT
Gelapred
CHARACTERISTICS
Clarifies the wine, stabilizes
colloids, reveals
organoleptic potential of
wine
APPLICATION
Red wines for aging, young
red wines with harsh
tannins, rosé, hard press
40 – 100 ml/hl
FORM
Liquid gelatine 30%
Opticoll
Red wines: 15 – 30 g/hl
White wines: 5 – 20 g/hl
Oxidized and maderizied
wines
20 – 100 g/hl
Powder
Pred’Caseine
Allergen free, decreases
harsh tannins
Removes brown color in
oxidized wines, decreases
iron content in wine
Pred’Albumine
Softens the red wines
Powder
Pred’Gel
Eliminates bitterness,
refreshes and clarifies the
wine, direct add
Sodium activated
bentonite, ensures protein
stability, very low dosage
Tannic and harsh wines
5 – 30 g/hl
White wines: 2 – 3 g/hl
Rosé wines: 3 – 5 g/hl
Heavy fining: 5 – 10 g/hl
Protein stabilization of wine
10 – 40 g/hl
Pred’Microtec
Powder
powder
powder
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
74
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
TANNIN REFERENCE CHART
TANNIN
PREDTAN VINIF
ORIGIN
Ellagic and proanthocyanidin
tannins
PRIMARY APPLICATION
vinification, antioxidant, colour
stabilization
SENSORY CONTRIBUTION
tannin for winemaking
PREDTAN OAK FRESH
Proanthocyanidin plant extract
and eucalyptus
freshness,
colour stabilization
menthol
PREDTAN OAK CF
French oak Q. Pedunculata
structure, roundness, colour
stability, clarification
vanilla, almond
PREDTAN OAK CH
Chestnut
colour stabilization
almond
PREDTAN OAK CFT
French oak
structure, colour stability,
regulation of oxidationreduction
caramel, vanilla
PREDTAN OAK CAT
American oak
structure, colour stability,
regulation of oxidationreduction
spicy, mocha, cocoa, vanilla
PREDTAN HARMONIOUS
French Limousine oak
structure, colour stability,
regulation of oxidationreduction, roundness
vanilla, coconut, smoky
PREDTAN WINNING
French oak
vanilla, mocha, cocoa, coconut
PREDTAN SKIN
Grape skin
structure, colour stability,
regulation of oxidationreduction, roundness
freshness, roundness, colour
stability, decrease of bitterness
PREDTAN SEEDS
Grape seeds
structure, colour stability,
clarification
neutral
PREDTAN MIXT
French oak and inactivated
yeast
balance, structure, fruitiness,
finish
vanilla
PREDTAN FRUITY
Cherry and European Acacia
trees
aromatic complexity, fruitiness,
antioxidation, colour
stabilization
tannin for winemaking
neutral
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
75
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
PREDEL ENCAPSULATED FILTERS
 Preparation of sample to improve brilliance
 Absorbent surface for an excellent elimination of colloids
 Sterile filtration of yeasts (with 0,6 µm)
 0,6 ; 1 ; 2 and 5 microns
 High capacity pre-filter
 Regenerable filtering capsules
 Purging capabilities before and after use.
PRODUCT INFORMATION
The PREDELFLOW GF regenerable filtering capsules are designed for both pre-filtering and final filtering operations when carried out
in small quantities for sampling purposes. They do not need any assembling and prevent filter cleaning.
ADVANTAGES







Easy-to-use: capsules can be connected directly to the tank. The wine weight produces enough pressure for
filtration.
The availability of two filtration levels, micron or sub-micron, allows to meet any application needs.
Nitrogen-purging device upstream and drain downstream.
The heat-welded filtering capsule is particularly resistant to breakage and shocks. It prevents from leaks and weld
break.
Safe and easy to use, the filtering part does not need any handling.
A useful label allows to note the installation and replacement date, as well as the user’s initials.
After use, the filtering capsules can be regenerated under a tap, counter-current, either with cold water or warm
after clogging.
TECHNICAL SPECIFICATIONS MATERAL :
Media
Mount
Structure
Filtration surface
:
:
:
:
Glass fibre
Polypropylene
Compact, heat-welded polypro
0,11 m²
PRESERVATION
Autoclave sterilization at 121°C or with disinfectant solution
BIOLOGICAL SECURITY
All the used materials are in accordance with the current standard USP on plastics of class VI - 121°C and the equivalence ISO10993.
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
76
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com
INSTRUCTION FOR USE
Filtration of sample
Regeneration
Wine in
Water in
PURGING A
PURGING B
PURGING B
PURGING A
Wine out
Use:
1) Connect the capsule by means of a pipe to your
tasting/sample valve.
2) Open the valve to begin filtration of your wine
3) Open the Purge A line to eliminate the air bubble
then close as soon as the wine flows.
Water out
Regeneration procedure of the capsule:
1) Rinse the filter counter-current in the cold water until the water flows
clear. Previously, open the purge B to eliminate the air bubble
2) Rinse the filter counter-current in the warm water ( 40 / 50°C ) during
approximately 10 / 15min.
Preservation:
After use, the capsule can be preserved in an alcohol solution (50%) or a
sulphur solution (10%).
TEST
Pictures
Turbidity (NTU)
White wine during the aging (1)
105
Filtered wine with a capsule GF100, 0,6µm (2)
4,3
(1)
(2)
(1)
(2)
CAPSULE
Designation
Capsule PREDELFLOW GF100
Capsule PREDELFLOW GF200
Capsule PREDELFLOW GF300
Capsule PREDELFLOW GF400
Reference
CFG95NGDDJ
CFG01NGDDJ
CFG02NGDDJ
CFG03NGDDJ
Filtration Nominal Limit
0,6 µm
1 µm
2 µm
5 µm
CONFORMS TO THE INTERNATIONAL OENOLOGICAL CODEX
77
Predel BORDEAUX – www.predel.com
Distributor: VA FILTRATION USA LLC - 106 Dodd Court American Canyon CA 94503
Phone: 1 800 577 1220 Ext 800 - bryan@vafiltration.com