The art of winemaking inspires many people. In Bulgaria, wine has always been revered and from the big city to the small village, wine lovers and professionals always meet on the way. However, everyone would like the wine they create to be perfect, to be rich in flavor and aroma, to have a smooth and refined taste. However, the vineyards do not always give us the perfect harvest. Every year, the parameters we monitor are different due to numerous factors. This is how and why oenological materials come to the rescue.

• Yeast comes in many different forms. Their main purpose in winemaking is to cause alcoholic fermentation by consuming sugars, which they then convert into alcohol. Although they are naturally present in grapes, we often need to add extra yeast to ensure that fermentation proceeds as planned. Yeast is activated in a specific way, but it needs food to keep it active. When inoculated into the must or grape mash, it is necessary to “feed” it at certain times to maximize the desired efficiency of the fermentation process.
• Enzymes affect the extraction from the grape skins and the extraction of the substances we need to form a wine with good taste, color and aroma. Enzymes are proteins naturally contained in grapes. Liquid enzymes are very practical to use and dose, while granular enzymes, thanks to their long-term stability, are easily stored at room temperature and are not subject to change.
• There are many different types of fining agents in oenology. Acrux has been relying on the flotation method for years, which is why most of the fining agents we offer support this process. In our portfolio you will find gelatins, silica, bentonite, activated carbon, albumin, vegetable and combined fining agents.
• Our search has led us to the best botanical sources of tannins. The efficient methods of production and purification of these raw materials allow us to offer a range of tannins capable of performing synergistically and successfully in any winemaking process. Many of our tannins undergo a special granulation (SG) treatment, which makes the product so easily soluble in water, while respecting the delicate organoleptic qualities.
• Gum Arabic is used for colloidal stabilization of wine and improvement of the organoleptic properties of the product. It also has a preservative character. Mannoproteins have a partial stabilizing effect, respecting the original colloidal structure. It helps to create a harmonious balance on the palate and contributes to the stability of the tartar.
• The aim of the stabilization process is to preserve the processed wine over time, while keeping the organoleptic identity of the wine intact. In the winemaking sector, the chemical-physical stabilization of tartrate is key to preventing sedimentation while maintaining the required purity of the product. If the wine is oversaturated with potassium bitartrate, there is a risk of tartrate instability. In general, lower temperature and/or the presence of crystallization nuclei can initiate the formation of crystals and the subsequent precipitation of tartrate. The tartrate stabilization products we offer operate by cold stabilization with precipitation followed by separation from the sediment; tartrate stabilization by adding protective colloids that inhibit tartrate precipitation; tartrate stabilization by the physical process “electrodialysis”.
• Deacidifiers and acidity regulators (acids) are used to adjust the titratable acidity and pH of wine.

In conclusion, we can say that wine is an extremely complex colloidal system, the technology of which requires very careful monitoring of processes and analysis of key indicators to track development before, during and after fermentation processes.