My WINE, what a passion!
Yes, but only with the best products of the first Italian wine company
Italian Zimotecnico Laboratory, 130 years of studies and professionalism.
Have you wondered how important your wine is to you, after a year of commitment and passion?
If you want it really good, then you have to pay close attention to what you put in it. Better to spend a few euros more and be on the safe side with the best products on the market, exclusively developed by us internally in our production unit and tested at University level, using ONLY EU raw materials, used for over a century by millions of winemakers:
Italian Zimotecnico Laboratory since 1893: safety, quality, professionalism, free technical advice .
BEFORE THE HARVEST
For cleaning and storing wine vessels
For cleaning and disinfection of barrels, tanks and wine vessels. Dissolve in warm water, wash and rinse for a long time.
EXTRA OENOLOGICAL PASTE paste
Obturation of the cracks of the barrels, vats and tubs; does not dry out, does not turn rancid, does not alter in the air. It is applied with a spatula and with the fingers in the cracks and doors. Produced with pure Vaseline for pharmaceutical use and selected impalpable CaCo3 Nutarelli.
OENOLOGICAL PASTIC HERMETIC pasta
Prepared with pure natural products, it is particularly suitable for doors and small pots. Extra light product, it is applied like putty.
SULFUR DISC PADS
For the sulfurization of barrels and wine vessels. They do not drip during combustion and develop pure sulfur dioxide. Gr.2 for each hl. of capacity of the container.
For preparation for fermentation
SELECTED YEASTS ON OUR PROPERTIES
Strain 1014 Castelli (liquid)
Our Selected Strain Saccharomyces cerevisiae totally neutral, with killer factor, selected for white, red and rosé wines.
Log LZI 20 C (dry)
Our selected strain Saccharomyces cerevisiae , gives a delicate bouquet, for white, red and rosé wines , with killer factor enhances the intrinsic properties of the must.
Strain CV38 (dry)
Saccharomyces cerevisiae yeast , on our bayanus strain , selected for high-grade red, white and rosé wines, for difficult fermentations and for refermentations.
Strain 495 Castelli (liquid and dry)
Yeast selected on our. Strain Castelli, is prepared on must agar, in liquid and dry form for fermentations of musts with a high sugar content, and for superior level sparkling wines.
Various strains from the Castelli collection
Selected yeasts on Castelli strains, are prepared on a must agar basis, with cell development of 10 10 exclusively for large operators. Delivery time 10 days from the order.
DURING THE HARVEST
To be added to the crushed grapes, it develops pure sulfur dioxide, makes bacteria harmful to fermentation inactive; it contains nutrients for yeasts, keeps volatile acidity low and promotes fermentation. From 20 to 40 gr. for q.le of mashed grapes or must. Add the yeast the day after sulphitation, after evaporating all the SO2 (sulfur dioxide) which developed in the must and which was used to kill the bacteria.
It has the same characteristics as Phosphosulfine , but being free of potassium salts or other metals, it does not deplete the wine of tartaric acid; particularly used for ripe and low in acidity grapes. From 30 to 50 gr. for q.le of mashed grapes or must.
ZIMALINA B1 powder
Energetic activator of fermentations with vitamin B1, indispensable in governments and refermentations. From 10 to 15 gr. for q.le of grapes, must or wine to be refermented.
CONCENTRATED PECTOLITHIC ENZYMES "ZIMOTEC" powder
Pure Enzymatic Preparations, stabilizers, favor the extraction of the mass and of the phenolic components, avoid the loss of color in the fermentation.
FOR THE PRESERVATION OF WINES
Sterilizing action on all bacterial forms that are always present in wine, making it immune to defects. It is recommended in spring to avoid increasing volatile acidity and immediately after decanting to eliminate the harmful effects of aeration. Use one tablet per hl. directly in the wine.
With a high antioxidant power, it prevents the alterations caused in wine by contact with the air; prevents color breakage and the formation of oxidase and ferric crates. Dissolve in the mass before bottling or storage. To be used in red wines.
Like Serbovit , it is particularly suitable for white wines and for wines with poor flavor and fixed acidity. Contains vitamin C. Dissolve in the mass before bottling or storage.
SERBOFORTE: antioxidant, sterilizing, preservative
To be always used for every racking for all types and colors of wines. Eliminates bacteria, prevents the development of organic acids, eliminates crates and strengthens the color.
It is an acidity stabilizer, antioxidant and preservative. They are organic molecules found naturally in plant organisms. Expertly mixed to improve quality over time, it preserves the wine from alterations.
FOR THE CARE AND CORRECTION OF WINES
Excellent desacifying agent for fine wines, particularly indicated for white wines; attenuates the incipient cue and reduces total acidity. To decrease the total acidity by 1 ° enter gr. 80 x hl. To attenuate the cue from gr. 100 to 150 per hl. (no need to decant)
Completely mineral, it clarifies the wine and makes it clear; does not alter the taste; especially recommended for white wines. From 70 to 100 gr. for hl. of wine; first dissolve the lumps well in water, add to the mass, leave to settle for a few days and then transfer by removing the lees.
PECTOLITHIC ENZYMES OF CLARIFICATION
Enzyme Preparation pectolytic Pure 's Clarification of the mass, by racking and must clarification White and Rosé.
OTHER PRODUCTS FOR OENOLOGICAL USE
Citric Acid - A.Tartarico - A.Tannico - Ascorbic Acid ( vit . C) - Potassium Metabisulphite - Calcium Bicarbonate - Ammonium Phosphate - Professional oenological instruments - Complete oenological analysis and tasting test .
Laboratorio Zimotecnico Italiano ® dal 1897 sinonimo di qualità, professionalità e assistenza gratuita alla clientela RICERCHE SCIENTIFICHE UNIVERSITARIE