Stabilization
Stability without compromising freshness.
From Lamothe-Abiet. Solutions for tartrate stability, protein stabilization, and microbial control, developed to deliver reliable results under real cellar conditions while preserving freshness and quality.
Or call (707) 823-2883Stability that preserves freshness and quality.
BVNA partners with Lamothe-Abiet to offer stabilization solutions that ensure microbiological and physicochemical stability while preserving freshness and sensory quality. The range covers tartrate stability, protein stabilization, and microbial control, each developed for reliable results under practical winery conditions.
Key features
- The most complete stabilisation offering in the Lamothe-Abiet range: mannoproteins, arabic gums, sulphur, CMC, and microbiological inhibitors
- Stab K is a pioneering liquid mannoprotein offering cold stabilisation without refrigeration
- KillBrett (fungal chitosan) provides targeted microbiological protection against Brettanomyces and bacteria
- Arabic gum products (Excelgom) improve colloidal stability and mouthfeel
- Broad EU Organic, NOP, and Vegan certifications throughout the range
Shop our stabilization lineup.
Browse and purchase directly online with shipping to your winery. Click any product for full specs, application notes, and details.
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Questions about stabilization.
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Tartaric stabilisation prevents the precipitation of potassium bitartrate crystals ("wine diamonds") in bottled wine. Traditional methods rely on cold stabilisation (chilling), while alternatives such as Stab K and metatartaric acid provide more energy-efficient solutions.
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They should be added 24 to 48 hours before bottling and final filtration.
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Stab K is a liquid mannoprotein that inhibits potassium bitartrate crystal nucleation and growth at room temperature. It is a non-refrigeration alternative validated for both still and sparkling wines.
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Brettanomyces ("Brett") is a spoilage yeast responsible for barnyard and leather-like aromas. Prevention relies on good cellar hygiene and SO₂ management. KillBrett (chitosan) provides both preventive and curative microbial protection.
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KillBrett is a pure chitosan fining agent with a broad antimicrobial spectrum. Used preventively after MLF: after racking off heavy lees, add 3 to 4 g/hL for about 4 months of protection. For curative use, add 6 g/hL, settle 4 to 5 days, rack off lees, then add 2 g/hL for ongoing protection.
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COEFF2 and COEFF5 are effervescent, odour-free tablets that dissolve directly in wine and are ideal for small, precise additions. Sulfisol liquid solutions are better suited for high-volume or automated dosing.
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Yes. Arabic gum products such as Excelgom are typically added just before bottling to improve colloidal stability, enhance colour protection, and increase mouthfeel roundness.
Learn more about stabilization.
Questions about which product is right for your wine? Our team can help.
Our specialists know our products well and will help you match the right product to your varietal, must conditions, and winemaking goals.
Contact Our Sales Team Or call us at (707) 823-2883