Product description Trenolin® Rouge DF is a special, liquid red wine enzyme for treating red wine mashes. Trenolin® Rouge DF is depsidase (cinnamyl esterase) free. Other benefits For
MaloStar® Terra. Ideal for MLF in red wines
MaloStar® Terra helps to achieve exemplary MLFs in red wines. The low formation of diacetyl is coupled with an equally low development
HydroGum Bio
Organic gum arabic in certified quality
Gum arabic (E 414) is a natural product obtained from the dried sap of Acacia seyal. In wine, it acts as a protective colloid, and has
Trenolin® Mash DF is a liquid enzyme complex for maceration in white mashes. MashZeration, enzymatically accelerated ʺmaceration of the crushed grapesʺ, reduces mash standing time, increases
Granucol® GE Granulated activated carbon for sensory treatment
The individual Granucol® types are activated carbon pellets of plant origin. Granucol® is prepared from activated
Trenolin® Super Plus is a highly active liquid pectinase that provides for a quick pectin degradation. Pressing time is reduced and press capacity increased. A quick and compact
Zahnsteinstabilisierungsmittel (Kaliumhydrogentartrat), MannoPure®.
MannoPure® ist ein flüssiges Mannoprotein zur Stabilisierung von Kaliumtartrat.
Es wird in einem sehr
Highly concentrated and very active liquid pectolytic enzyme specially developed for cold maceration of fruit juices or must. Already starts working at 5 °C. Works very fast: 100 % pectin
Combined tannins for mash, must and clarification
Tannivin® Multi is a new, high purity, botanical oenological tannin. The product is the optimum combination of a proven tannin with a
Trenolin® ProStab
Enzymatic stabilisation of proteins in wine
Trenolin® ProStab acts on thermolabile chitinases and thaumatin-like proteins, which play a decisive role in turbidity
Oenoferm TIPICO
Special yeast for the fermentation of mainly white wines while retaining the typical variety aromas of the grapes. Alcohol tolerance: 15 % vol. Specially suited for Riesling
The carbonator is responsible for all operations related to the carbonation of the drink in order to obtain water saturated with CO2. The degree of CO2 saturation is adjustable. The PLC panel is
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Seweryn Fabijaniak
Experte für die Herstellungstechnologie von Weinen, Säften, Mets und vielen anderen Getränken. Ein erfahrener Berater im Bereich Design und Maschinen von weit gefassten Obst- und Gemüseverarbeitungsbetrieben.