Super-40™ Special

The production process of the metatartaric acid, even if carefully carried on, cannot always prevent from the appearing of opalescence phenomena or just perceptible, but bothering, disturbances of limpidity in the treated wines. This may happen when the product has been added to the wine before bottling. These opalescences, in some cases, become more evident or even very heavy when the wine is cold (0-8°C).

The reason is to be searched in the inner structure of the molecules of the metatartaric acid. As a matter of fact, the esterification process which the metatartaric acid is subjected to involves the formation of macromolecular chains of different lengths and ramifications. If their dimensions are not properly controlled, they can cause phenomena of insolubility, clouding (when the wine is cold), and even breaking of the colloidal balances, so that the anti-crystallizing activity is strongly reduced.

For these reasons, after long researches, DAL CIN SPA has elaborated a particular method of production, allowing a stronger control on the molecular characteristics of the finished product (called SUPER-40 "SPECIAL", by analogy with the perfect anti-crystallizing quality of SUPER-40), which absolutely prevents from any opalescence phenomenon in the treated wines.

• 100 ppm (10 g/hl). The product, after having been quickly dissolved into a little water or wine, must be added to the mass of wine, stirring well.

• 1 kg bags. The product must be stored in a dry place