Trenolin® ProStab
Enzymatic stabilisation of proteins in wine
Trenolin® ProStab acts on thermolabile chitinases and thaumatin-like
siehe vollständige Beschreibung
Trenolin® ProStab acts on thermolabile chitinases and thaumatin-like proteins, which play a decisive role in turbidity formation. Protein stability can thus be achieved at an early stage.
Tannivin® Finezja supports the maturation of complex red and white wines.
Tannivin® Finesse is a complex tannin product, a balanced combination of ellagitannins and condensed
Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with
Oenoferm ROUGE
Special yeast for the fermentation of colour stable and clean red wines. The reduced beta-glycosidase activity will retain a maximum of antocyanes. Quick fermentation start
Granucol® GE Granulated activated carbon for sensory treatment
The individual Granucol® types are activated carbon pellets of plant origin. Granucol® is prepared from activated
Frutase® EG PressIdeal pressing preparation of apple mashes
For effective pome fruit mash treatment. The product is derived from a recombinant microbiological source (EC. 3.2.1.15).
At a
Spiriferm is a strongly fermenting dry pure yeast of the Saccharomyces cerevisiae strain. Spiriferm’s fermentation characteristics
are ideal during fermentation of fruit distillery
Fructozym® U
Enzyme complex of pectinase and acid proteaseFructozym® UF is a liquid, concentrated pectolytic enzyme (EC. 3.2.1.15), enriched with arabanase and acid protease.
At
OenoPur® is a powdered product for preventative must treatment. OenoPur®, which consists of high purity cellulose, PVPP, gelatine and a mineral adsorber, is easily dispersible and can be
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
DEVEX EVAPORATION PLANTS
DEVEX designs, builds and sells complete production lines: Our key technologies are Extraction Plants for the recovery of extracts, Evaporation Plants for the extract
Pasteurizing bath is suitable for the heat treatment of packaged fruit preparations (jam, wafers, herbs) or fermented preparations (vinegar, beer) and pickles. The packaging must be heat resistant
Kontaktieren Sie uns jetzt!
Unser Experte berät Sie!
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.