e.PVPP Removal of oxidised and phenolic substances
e.PVPP can be used for high-impact finings and vegan production processes.
At a
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Granucol® GE Granulated activated carbon for sensory treatment
The individual Granucol® types are activated carbon pellets of plant origin. Granucol® is prepared from activated
e.AscorbicPure ascobic acid (Vitamin C), as oxidation prevention
e.Ascorbic is an efficiently acting, oxygen reducing agent. Ascorbic acid contains a dienol group. When oxidized, the dienol
Rheingau Rieslings enjoyed a global reputation at the end of the nineteenth century. In addition to the climate conditions, it was above all the special microbiota that had a decisive influence on
Säurekombination zur Ansäuerung von Brennmaischen
Der Zusatz von Erbslöh pH-Senker schützt die Maische vor bakteriellen Infektionen. Dadurch werden Mindererträge und
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
MaloStar® FruitMLF without buttery notes for white, rosé and red wines
MaloStar® Fruit forms no diacetyl, which allows the wine´s inherent fruit and varietal character to
Oenoferm® FinesseWines with improved mouthfeel and elegant fruitiness
An excellent fermentation behaviour gives white and rosé wines a lot of fruit and a precise aromatic profile. At
CompactLees
Riddling aid for bottle fermentation of sparkling wine
The silicates composition causes rapid agglomeration with the yeast sediment, which optimises the riddling process through
Oenoferm® Pink
Modern, dry, fruit-forwarded rosé wines
Oenoferm® Pink supports the style of international rosé wines ‐ crisp, dry and with pronounced fruit.
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
Oenoferm® Color
Full-bodied red wines with cherry accents
Color is a Saccharomyces cerevisiae var. bayanus which promotes the formation of deep and stable color in red wines. The
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
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Seweryn Fabijaniak
Zertifizierter Önologe, Absolvent der Universität für Landwirtschaft in Krakau, 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.