| Accent | Fermentis | Accent is a wine yeast that is Kosher for passover. This product is recommended to enhance the aromatic profile of different style of wines. It is used to promote and contribute to the development of primary and secondary aromas in wine. | |
| Agar-Agar | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Agar-Agar is used as a texturizing agent, emulsifier, stabilizing agent and thickener in ice cream, sherbets, jellies, soups, sauces, canned soups, and canned meat & fish. It is used as a clarifying agent in winemaking and brewing, | |
| Agri-Kibbled (B112) | Agrigum | Agri-Kibbled (B112) is a granular material produced from cleaned Kordofan quality gum acacia. This product is commonly used in applications such as wine, confectionery, and cough drops. | |
| Agri-Lump Acacia (A101) | Agrigum | Agri-Lump Acacia (A101) is a dried exudate obtained from the stems and branches of Acacia senegal trees. It comes in the form of white/yellow/pale amber coloured friable tear drops. This product is commonly used in applications such as wine, confectionery...view more Agri-Lump Acacia (A101) is a dried exudate obtained from the stems and branches of Acacia senegal trees. It comes in the form of white/yellow/pale amber coloured friable tear drops. This product is commonly used in applications such as wine, confectionery, and cough drops. view less | |
| Agri-Talha (A105) | Agrigum | Agri-Talha (A105) is a dried tree gum obtained from the stems and branches of the Acacia seyal tree. It is white to red/brown in color and appears as a multi-colored mixture. It is brittle and easily broken into smaller, angular pieces which result in a m...view more Agri-Talha (A105) is a dried tree gum obtained from the stems and branches of the Acacia seyal tree. It is white to red/brown in color and appears as a multi-colored mixture. It is brittle and easily broken into smaller, angular pieces which result in a mix of fragmented pieces. This product is mainly used in the production of wine to improve clarity and color. It also has applications in lithography. view less | |
| Albakoll™ B | Dal Cin Gildo Spa | Albakoll™ B is a specific fining agent for white wines that need clarification but also a stabilization action against casses and oxidation risks. Its activity is able to: remove turbidity and haze to obtain a bright wine, improve the wine hue and reduce ...view more Albakoll™ B is a specific fining agent for white wines that need clarification but also a stabilization action against casses and oxidation risks. Its activity is able to: remove turbidity and haze to obtain a bright wine, improve the wine hue and reduce the oxidable polyphenols that can cause instability, improve wine filtration, reduce proteins, and sharpness reduction. The clarification is very rapid (24-48 hours) and results in very compact sediments. view less | |
| Albakoll™ R | Dal Cin Gildo Spa | Albakoll™ R has been made for use in red wines to achieve a high degree of clarity and at the same time remove harsh tannins. The selected albumin react in a similar manner to egg albumin but with less risk of over fining and produces a rather rounder pal...view more Albakoll™ R has been made for use in red wines to achieve a high degree of clarity and at the same time remove harsh tannins. The selected albumin react in a similar manner to egg albumin but with less risk of over fining and produces a rather rounder palate structure. The bentonite component is also effective for protein stabilization of rosé wines and the removal of unstable colloidal colors. Rapid clarification is achieved in 24-48 hours improving filtration and stability. One important feature is the very compact and stable heels. view less | |
| Albakoll™ T | Dal Cin Gildo Spa | Albakoll™ T has been developed to match the particular needs of the vinegar process technology. Vinegar is a very difficult media to treat for its richness in colloids. It needs to be stabilized, clarified and make easy to process. Albakoll™ T reacts very...view more Albakoll™ T has been developed to match the particular needs of the vinegar process technology. Vinegar is a very difficult media to treat for its richness in colloids. It needs to be stabilized, clarified and make easy to process. Albakoll™ T reacts very well in this low pH and high colloids level conditions, improving polyphenols colloids stability and color hue, removing turbidity and haze to obtain a good clarity level, removing heat unstable protein with balanced bentonite content. The clarification is very rapid (24-48 hours) and results in very compact sediments. Thanks to its composition and wide action spectrum Albakoll™ T can be successfully applied on white wines very difficult to fine or filter. They usually are pressings or wines with very thick and persistent haze, due to colloid richness. view less | |
| AlbuVin | Erbslöh Geisenheim AG | AlbuVin is a product of highest quality, which is produced from fresh chicken egg white by pasteurisation and spray drying. As a result of the careful production of this powder all advantages of fresh egg white are preserved. Due to its easy and quick han...view more AlbuVin is a product of highest quality, which is produced from fresh chicken egg white by pasteurisation and spray drying. As a result of the careful production of this powder all advantages of fresh egg white are preserved. Due to its easy and quick handling AlbuVin has an excellent applicability for the consumer. AlbuVin results in a harmonization of wines by reduction of excess polyphenol fractions and makes possible a certain clarification effect. The active substances of AlbuVin lead – together with the tannin of the wine as well as with the brown colouring matter – to a finegrained, clarifying sediment. The many advantages of the effect of fresh chicken egg white are combined in AlbuVin. AlbuVin results in a balancing and a harmonization of olfactory and taste-giving substances. AlbuVin can be applied in young wine, for clarification or in wine ready for bottling. The treated wines become more balanced and soft with a taste sensation of lower acidity, more harmonious and increasingly full-bodied. AlbuVin provides the final rounding-off for white and red wines of high quality and has a certain clarifying effect. AlbuVin is effective immediately after addition to the wine. view less | |
| Alfatex™ 101 | Dal Cin Gildo Spa | Alfatex™ 101 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. The perfect homogeneity of its components makes it suitab...view more Alfatex™ 101 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. The perfect homogeneity of its components makes it suitable for a good distribution of the pre coat on the filter elements. This product is particularly recommended for filtration of very turbid and lees-full wines. It has a high specific surface, having a remarkable elastic power as well as an excellent draining one. It can be used either pure or mixed with Kieselgur or perlites, also as body-feed. view less | |
| Alfatex™ 102 | Dal Cin Gildo Spa | Alfatex™ 102 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is based on perlites and short-fibre celluloses. The p...view more Alfatex™ 102 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is based on perlites and short-fibre celluloses. The perfect homogeneity of its components makes it suitable for a good distribution of the pre coat on the filter elements. This product is particularly recommended for filtration of very turbid and lees-full wines. It has a high specific surface, having a remarkable elastic power as well as an excellent draining one. It can be used either pure or mixed with Kieselgur or perlites, also as body-feed. view less | |
| Alfatex™ 103 | Dal Cin Gildo Spa | Alfatex™ 103 is a dry product, with a specific weight slightly higher than the one of Alfatex™ 101. It gives better filtration as far as the brilliance of the filtered liquids is concerned. It is mainly suggested in the filtration of clear wines or wines ...view more Alfatex™ 103 is a dry product, with a specific weight slightly higher than the one of Alfatex™ 101. It gives better filtration as far as the brilliance of the filtered liquids is concerned. It is mainly suggested in the filtration of clear wines or wines to be polished, either as a pre coat or as a body-feed. It can be used pure or mixed with a proper Kieselgur. Being extremely hydrophilic, this product can be perfectly dispersed into wine and it can quickly form a stable and homogeneous pre coat. view less | |
| Alfatex™ 151 | Dal Cin Gildo Spa | Alfatex™ 151 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is a filter medium based on diatomaceous earth and sh...view more Alfatex™ 151 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is a filter medium based on diatomaceous earth and short-fibre cellulose, for very coarse filtrations of oils, with highest flow-rates. The perfect homogeneity of its components makes it suitable for a good distribution of the pre coat on the filter elements. This product is particularly recommended for filtration of very turbid and lees-full wines. It has a high specific surface, having a remarkable elastic power as well as an excellent draining one. It can be used either pure or mixed with Kieselgur or perlites, also as body-feed. view less | |
| Alfatex™ Super-V | Dal Cin Gildo Spa | Alfatex™ Super-V is a specific product for vacuum drum filters. Provided with remarkable tying and compacting effect on the perlite used in this kind of filtration, it allows a thinner and more precise cut of the coat, without slavering, achieving a perfe...view more Alfatex™ Super-V is a specific product for vacuum drum filters. Provided with remarkable tying and compacting effect on the perlite used in this kind of filtration, it allows a thinner and more precise cut of the coat, without slavering, achieving a perfect brightness of the filtered product. Even though it gives good results when used as a thin pre coat on the drum, it is mainly used to form the perlite layer by adding it to the mass to be filtered, in small percentages, together with the best perlites. So the draining power of the perlite coat is highly increased. As a matter of fact, thanks to the high elasticity of Alfatex™ Super-V, this coat can hardly run the risk of breaking, assuring a high absorbing capacity (higher than with perlite only). view less | |
| ANGEL INACTIVE DRY YEAST | Angel Yeast | ANGEL INACTIVE DRY YEAST provides the nutriments essential to the growth and reproduction of yeast and lactic bacteria. It facilitates and accelerates fermentation. Used for the improvement of alcoholic and malolactic fermentation, releases polysaccharide...view more ANGEL INACTIVE DRY YEAST provides the nutriments essential to the growth and reproduction of yeast and lactic bacteria. It facilitates and accelerates fermentation. Used for the improvement of alcoholic and malolactic fermentation, releases polysaccharides which enhances sensory characteristics of wine. It adsorbs fatty acids, residues from pesticides, or other substances likely to disturb the progress of the fermentation. Supplies amino acids or peptides, source of organic nitrogen vital to fermentation. view less | |
| ANGEL LEAVEN | Angel Yeast | ANGEL LEAVEN is a raw material of angel leavening agent (also leavening or leaven): high quality alcohol yeast which added complex nutritional agents. Our leavening agent is suitable for making beverage wine which adopts cooked grains or uncooked grains f...view more ANGEL LEAVEN is a raw material of angel leavening agent (also leavening or leaven): high quality alcohol yeast which added complex nutritional agents. Our leavening agent is suitable for making beverage wine which adopts cooked grains or uncooked grains fermentation technology. view less | |
| Antibrett® | AEB Group | Antibrett® is granted by the particular enzymatically activated preparations based on yeast cells walls, which display high adsorbing properties towards 4-ethyl-phenol and 4-ethyl-gaiacol, compounds which give wine unpleasant smells of horse sweat, medici...view more Antibrett® is granted by the particular enzymatically activated preparations based on yeast cells walls, which display high adsorbing properties towards 4-ethyl-phenol and 4-ethyl-gaiacol, compounds which give wine unpleasant smells of horse sweat, medicines and plaster. Antibrett® should be used when a pollution is certain, but even as a prevention where a contamination is feared. The utilization of Antibrett® is effective even towards other anomalous smells, such as the ones of dirty barrels or moulds that are often found in wines. view less | |
| Antifoam FD20PK | Basildon Chemical Company, Ltd. | Antifoam FD20PK is a highly effective silicon-based anti-foam emulsion. This product is off white in color and comes in an easy-to-use viscous emulsion. Antifoam FD20PK is developed especially for brewing, fermentation, and food processing where a quick...view more Antifoam FD20PK is a highly effective silicon-based anti-foam emulsion. This product is off white in color and comes in an easy-to-use viscous emulsion. Antifoam FD20PK is developed especially for brewing, fermentation, and food processing where a quick knockdown of foam is required. view less | |
| Antifoam FD30K | Basildon Chemical Company, Ltd. | Antifoam FD30K is a highly effective silicone based anti-foam product that comes in an off white, easy-to-use, viscous emulsion. It is a processing aid used where a concentrated form of silicone anti-foam emulsion is required. Antifoam FD30k can be used...view more Antifoam FD30K is a highly effective silicone based anti-foam product that comes in an off white, easy-to-use, viscous emulsion. It is a processing aid used where a concentrated form of silicone anti-foam emulsion is required. Antifoam FD30k can be used in both hot and cold aqueous systems and can be used in a wide variety of applications. view less | |
| Antifoam FDV2K | Basildon Chemical Company, Ltd. | Antifoam FDV2K is a highly effective anti-foaming product that is made from a silicone/non-silicone formula. It is cream to slightly yellow in color and comes in a easy-to-use, viscous emulsion. AntifoamFD2K is a processing aid made especially for thos...view more Antifoam FDV2K is a highly effective anti-foaming product that is made from a silicone/non-silicone formula. It is cream to slightly yellow in color and comes in a easy-to-use, viscous emulsion. AntifoamFD2K is a processing aid made especially for those tough foaming systems with high solids content where conventional silicone anti-foams have been found ineffective. It can be used in hot and cold aqueous systems and can be effective in a wide range of applications. view less | |
| AntifoamFDP | Basildon Chemical Company, Ltd. | Antifoam FDP is a highly effective silicone based anti-foam product. It comes is in a in an off white, easy-to-use, viscous emulsion. It is made to use in processes that require a quick knock down of foam. Antifoam FDP is a reliable product that can b...view more Antifoam FDP is a highly effective silicone based anti-foam product. It comes is in a in an off white, easy-to-use, viscous emulsion. It is made to use in processes that require a quick knock down of foam. Antifoam FDP is a reliable product that can be used in both hot and cold aqueous processes and may be used in a wide variety of applications. view less | |
| Apricot Type Flavor, Natural (Organic NOP)(04-295-02) | A.M. Todd Botanical Therapeutics | Apricot Type Flavor, Natural (Organic NOP)(04-295-02) is a liquid, organic flavor. Apricot Type Flavor, Natural (Organic NOP)(04-295-02) provides a floral, dried apricot profile that complements juice based beverages well to its desired applications. It...view more Apricot Type Flavor, Natural (Organic NOP)(04-295-02) is a liquid, organic flavor. Apricot Type Flavor, Natural (Organic NOP)(04-295-02) provides a floral, dried apricot profile that complements juice based beverages well to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drinks, juices, still beverages, ice creams, and yogurts, etc. view less | |
| Apricot Type Flavor, Natural (Organic NOP)(11-419-01) | A.M. Todd Botanical Therapeutics | Apricot Type Flavor, Natural (Organic NOP)(11-419-01) is an amber to dark amber liquid flavor. Apricot Type Flavor, Natural (Organic NOP)(11-419-01) imparts a soft apricot flavor with notes of apple and cherry to its desired applications. It is recommen...view more Apricot Type Flavor, Natural (Organic NOP)(11-419-01) is an amber to dark amber liquid flavor. Apricot Type Flavor, Natural (Organic NOP)(11-419-01) imparts a soft apricot flavor with notes of apple and cherry to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drinks, and still beverages, etc. view less | |
| Arabinol® 30 | AEB Group | Arabinol® 30 is a solution of clear gum Arabic extracted from Acacia Senegal in a concentration above 30%. It is the ideal agent for structured and important wines. Arabinol® 30 enhances the characteristics of the finished wines, where it eliminates rough...view more Arabinol® 30 is a solution of clear gum Arabic extracted from Acacia Senegal in a concentration above 30%. It is the ideal agent for structured and important wines. Arabinol® 30 enhances the characteristics of the finished wines, where it eliminates roughness or bitter sensations that may be present in the after-taste and affirms in a balanced way the elegance and fineness of the aromatic nuances. view less | |
| Arabinol® HC | AEB Group | Arabinol® HC is a tasteless, odourless agent based on a special balanced mix of gum Arabic from Acacia Senegal and Acacia Seyal. It is used to active to increase wine pleasantness thanks to the presence of the most suitable isomeric forms of the constitue...view more Arabinol® HC is a tasteless, odourless agent based on a special balanced mix of gum Arabic from Acacia Senegal and Acacia Seyal. It is used to active to increase wine pleasantness thanks to the presence of the most suitable isomeric forms of the constituents. view less | |
| Arabinol® Hi-Flow | AEB Group | Arabinol® Hi-Flow is a natural polysaccharide used in oenology, obtained from Acacia Seyal, with average molecular weight chains and easily filterable. The combined addition of Arabinol® Hi-Flow and metatartaric acid strengthens the anti-cream of tartar a...view more Arabinol® Hi-Flow is a natural polysaccharide used in oenology, obtained from Acacia Seyal, with average molecular weight chains and easily filterable. The combined addition of Arabinol® Hi-Flow and metatartaric acid strengthens the anti-cream of tartar action of the treatment, increasing its efficaciousness and prolonging its protective length. This product is used in red wines. view less | |
| Arabinol® Multinstant | AEB Group | Arabinol® Multinstant is a micro-granulated gum arabic, extracted from acacia senegal and refined. Arabinol® Multinstant reacts in combination with metatartaric acid and strengthens its action, prolonging the length of the effect, as it wraps up tartar cr...view more Arabinol® Multinstant is a micro-granulated gum arabic, extracted from acacia senegal and refined. Arabinol® Multinstant reacts in combination with metatartaric acid and strengthens its action, prolonging the length of the effect, as it wraps up tartar crystals and keeps them completely separated. This product is used in wine. view less | |
| Arabinol® SB | AEB Group | Arabinol® SB is a naturally occurring polysaccharide, consisting of arabans, galactans and uronic acid complexes, in association with polypropylene glycol alginate, which is used as a hydrophilic colloid for beer head retention. It improves foam consisten...view more Arabinol® SB is a naturally occurring polysaccharide, consisting of arabans, galactans and uronic acid complexes, in association with polypropylene glycol alginate, which is used as a hydrophilic colloid for beer head retention. It improves foam consistency and steadiness by increasing foam viscosity and delays the release of CO₂. Beer retains its fresh characteristics for longer and the increase of surface tension promotes the formation of consistent and compact foam. This lends visual impact to foam steadiness and cling. view less | |
| Aromax® | AEB Group | Aromax® is an oenological agent containing sulphur dioxide and suitably buffered ascorbic acid, studied to facilitate the oxygen reduction in musts and wines. With the utilization of Aromax®, terpenic molecules can express all their qualities and fully in...view more Aromax® is an oenological agent containing sulphur dioxide and suitably buffered ascorbic acid, studied to facilitate the oxygen reduction in musts and wines. With the utilization of Aromax®, terpenic molecules can express all their qualities and fully increase the value of the obtained wines. view less | |
| Aromax® B4 | AEB Group | Aromax® B4 is a must antioxidant studied to be used in harvesters’ cases and in all those situations leaving must in contact with air for a long time. When pressing white grapes, Aromax® B4 facilitates must drainage and its clarification, forming a fine n...view more Aromax® B4 is a must antioxidant studied to be used in harvesters’ cases and in all those situations leaving must in contact with air for a long time. When pressing white grapes, Aromax® B4 facilitates must drainage and its clarification, forming a fine net retaining even the thinnest vegetable fragments. view less | |
| Aromax® GAL | AEB Group | Aromax® GAL is used to protect musts from oxidations. Aromax® GAL inhibits the growth and development of indigenous yeasts in wine production, facilitating static decantation and inhibiting the start of spontaneous fermentations. | |
| Aromax® Super | AEB Group | Aromax® Super is an agent based on sulphur dioxide and ascorbic acid. Aromax® Super displays a positive action on the concentration of varietal aromas; in the vinification of different cultivars such as Chardonnay, Grechetto and Muscat, increases were not...view more Aromax® Super is an agent based on sulphur dioxide and ascorbic acid. Aromax® Super displays a positive action on the concentration of varietal aromas; in the vinification of different cultivars such as Chardonnay, Grechetto and Muscat, increases were noticed in the quantity of linalool, a terpene revealing the varietal aroma. view less | |
| Aromazina DC | Dal Cin Gildo Spa | Aromazina DC is an enzymatic complex with aromatic-varietal activity. It is able to liberate odorous molecules, particularly terpenes and norisoprenoids, which are present in grapes in their glucosylated, non-odorous, form. Terpenes and glucosylated noris...view more Aromazina DC is an enzymatic complex with aromatic-varietal activity. It is able to liberate odorous molecules, particularly terpenes and norisoprenoids, which are present in grapes in their glucosylated, non-odorous, form. Terpenes and glucosylated norisoprenoids are frequently bound to other sugars such as rhamnose, apiose and arabinose. The various glycosides have diverse concentrations in grapes. It is for this reason that the formulation of Aromazina DC not only has specific glycosidase activity for the various glycosides, but their distribution is such to guarantee maximum efficiency and therefore maximum aromatic liberation. Aromazina DC is the ideal enzyme to intensify and to bring out varietal aromatic notes in wines made from grapes rich in terpenes, such as Muscat, Malvasia, Traminer and Riesling. It also has application in the well-known red-berried varieties which are rich in norisoprenoids. In order to fully take advantage of the aromatic potentialities of the grapes, it is advised to carry out a macerative extraction with Extrazina DC or Pectazina LS on white varieties or with Cromazina DC on red varieties. view less | |
| Atomized Gelatine | Dal Cin Gildo Spa | Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, it is not rendered from the feet or horns of animals, ...view more Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, it is not rendered from the feet or horns of animals, which are made primarily of keratin rather than collagen. Atomized Gelatine is created using a spray drying process to create a fine yellow powder that is highly water soluble. In the processed food industry, it is used a thickener, a gelling agent, a stabilizer, and an emulsifier. As such, it can be found in foods as diverse as yogurt, pate, aspic, marshmallows and gummy candy, soups, salad dressings, and canned ham. view less | |
| Atoxil™ DC | Dal Cin Gildo Spa | Atoxil™ DC is used in wine and its action is based on the synergy between the various types of silicates and polysaccharide fibers. The activated carbon accentuates the action of the other components, but the small amount present (<10%) has only a minimal...view more Atoxil™ DC is used in wine and its action is based on the synergy between the various types of silicates and polysaccharide fibers. The activated carbon accentuates the action of the other components, but the small amount present (<10%) has only a minimal effect upon red wine color. view less | |
| Atoxil™ P6 | Dal Cin Gildo Spa | Atoxil™ P6 effectively adsorbs mycotoxins present in the must, when used at the beginning of the alcoholic fermentation. This is accomplished by the joint action of activated carbon and the fibers of Polimersei. The natural rolling action of the fermentat...view more Atoxil™ P6 effectively adsorbs mycotoxins present in the must, when used at the beginning of the alcoholic fermentation. This is accomplished by the joint action of activated carbon and the fibers of Polimersei. The natural rolling action of the fermentation allows the must to come into contact with Atoxil™ P6 which favors the adsorption of OTA. Atoxil™ P6 acts as a stimulator and a regulator of the fermentation. In fact, the fibers of Polimersei and the activated carbon allow for detoxification of the must by adsorbing endogenous as well as exogenous yeast inhibitors. Atoxil™ P6 is very easy to use. It is supplied in pellet-form which means that it will not powder when used and it will immediately dissolve. view less | |
| BactiCare | Erbslöh Geisenheim AG | BactiCare is an enzyme produced from egg white protein. Its task in the egg is to kill off Gram-positive bacteria. The lethal effect is realized by the destruction of the cell wall of the bacteria by decomposition of murein. Murein is the substance which ...view more BactiCare is an enzyme produced from egg white protein. Its task in the egg is to kill off Gram-positive bacteria. The lethal effect is realized by the destruction of the cell wall of the bacteria by decomposition of murein. Murein is the substance which supports the cell walls. BactiCare is a highly purified lysozyme preparation (systematic name: mucopeptide-N-acetylmuramoyl-hydrolase) with a low content of dust. BactiCare is added to the grapes, to the mash/crushed grapes, to the must/grape juice or to the wine or the sparkling wine when the activity of the bacteria shall be suppressed. It is also possible to add BactiCare after fermentation to prevent in particular the malo-lactic fermentation. With BactiCare it is even possible to interrupt fermentation of a wine during malo-lactic fermentation. view less | |
| Banana Concentrate, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Banana Concentrate, Natural (Organic Compliant) is a colorless to pale yellow translucent liquid flavor. Banana Concentrate, Natural (Organic Compliant) provides a lighter, slightly green with a touch of candy banana flavor to its desired applications. ...view more Banana Concentrate, Natural (Organic Compliant) is a colorless to pale yellow translucent liquid flavor. Banana Concentrate, Natural (Organic Compliant) provides a lighter, slightly green with a touch of candy banana flavor to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy beverages and still beverages. view less | |
| Banana Concentrate, Natural (Organic Compliant) (Dry) | A.M. Todd Botanical Therapeutics | Banana Concentrate, Natural (Organic Compliant) (Dry) is an organic powder banana flavor. Banana Concentrate, Natural (Organic Compliant) (Dry) provides an aromatic, slightly candy banana flavor to its desired applications. It is recommended for use wit...view more Banana Concentrate, Natural (Organic Compliant) (Dry) is an organic powder banana flavor. Banana Concentrate, Natural (Organic Compliant) (Dry) provides an aromatic, slightly candy banana flavor to its desired applications. It is recommended for use with 10% maltrin in bakery products, alcoholic beverages, dairy drinks and still beverages. view less | |
| Banana Extract Wonf, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Banana Extract Wonf, Natural (Organic NOP) is a colorless to pale yellow liquid extract with other natural flavors. Banana Extract Wonf, Natural (Organic NOP) provides a well balanced, mild natural banana flavor to its desired applications. It is recomme...view more Banana Extract Wonf, Natural (Organic NOP) is a colorless to pale yellow liquid extract with other natural flavors. Banana Extract Wonf, Natural (Organic NOP) provides a well balanced, mild natural banana flavor to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drinks, juices and still beverages. view less | |
| Banana Flavor Wonf, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Banana Flavor Wonf, Natural (Organic NOP) is a colorless to yellow liquid flavor with other natural flavors. Banana Flavor Wonf, Natural (Organic NOP) provides an earthy banana flavor that is a touch green and must to its desired applications. It is rec...view more Banana Flavor Wonf, Natural (Organic NOP) is a colorless to yellow liquid flavor with other natural flavors. Banana Flavor Wonf, Natural (Organic NOP) provides an earthy banana flavor that is a touch green and must to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drinks, juices and still beverages. view less | |
| Banana (NI) Type Flavor, N&A | A.M. Todd Botanical Therapeutics | Banana (NI) Type Flavor, N&A is a colorless to pale yellow thick liquid flavor. Banana (NI) Type Flavor, N&A provides a lighter, slightly green banana flavor to its desired applications. It is recommended for use in bakery products, alcoholic beverages,...view more Banana (NI) Type Flavor, N&A is a colorless to pale yellow thick liquid flavor. Banana (NI) Type Flavor, N&A provides a lighter, slightly green banana flavor to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy beverages, still drinks and yogurts. view less | |
| Banana Nut Bread Type Flavor, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Banana Nut Bread Type Flavor, Natural (Organic Compliant) is a brown to dark brown, opaque liquid flavor. Banana Nut Bread Type Flavor, Natural (Organic Compliant) provides light green banana notes emphasized with brown graham, cinnamon and hazelnut elem...view more Banana Nut Bread Type Flavor, Natural (Organic Compliant) is a brown to dark brown, opaque liquid flavor. Banana Nut Bread Type Flavor, Natural (Organic Compliant) provides light green banana notes emphasized with brown graham, cinnamon and hazelnut elements to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drinks and still beverages. view less | |
| Banana (Ripe) Extract Wonf, Natural | A.M. Todd Botanical Therapeutics | Banana (Ripe) Extract Wonf, Natural is a colorless to pale yellow liquid flavor with other natural flavors. Banana (Ripe) Extract Wonf, Natural provides a fresh and light, no circus peanut notes. It is recommended for use in alcoholic beverages, carbona...view more Banana (Ripe) Extract Wonf, Natural is a colorless to pale yellow liquid flavor with other natural flavors. Banana (Ripe) Extract Wonf, Natural provides a fresh and light, no circus peanut notes. It is recommended for use in alcoholic beverages, carbonated drinks, dairy drinks, juices, teas, still drinks, as well as ice creams and yogurts. view less | |
| Banana (Ripe) Extract Wonf, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Banana (Ripe) Extract Wonf, Natural (Organic Compliant) is a colorless to pale yellow liquid flavor with other natural flavors. Banana (Ripe) Extract Wonf, Natural (Organic Compliant) provides a ripe banana flavor that is fresh and light without any circ...view more Banana (Ripe) Extract Wonf, Natural (Organic Compliant) is a colorless to pale yellow liquid flavor with other natural flavors. Banana (Ripe) Extract Wonf, Natural (Organic Compliant) provides a ripe banana flavor that is fresh and light without any circus peanut notes. It is recommended for use in alcoholic beverages, carbonated drinks, dairy drinks, juices, still drinks, teas, and soy drinks, etc. view less | |
| Banana (Ripe) Extract Wonf, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Banana (Ripe) Extract Wonf, Natural (Organic NOP) is a colorless, translucent liquid extract. Banana (Ripe) Extract Wonf, Natural (Organic NOP) provides a fresh and light flavor without any circus peanut notes to its desired applications. It is recommen...view more Banana (Ripe) Extract Wonf, Natural (Organic NOP) is a colorless, translucent liquid extract. Banana (Ripe) Extract Wonf, Natural (Organic NOP) provides a fresh and light flavor without any circus peanut notes to its desired applications. It is recommended for use in bakery products, alcoholic beverages, diary drinks, juices, still drinks, soft confectioneries, ice creams and yogurts. view less | |
| Banana Type Flavor, N&A | A.M. Todd Botanical Therapeutics | Banana Type Flavor, N&A is a golden to amber, translucent liquid flavor. Banana Type Flavor, N&A provides a candy like banana flavor, with subtle green notes to its desired applications. It is recommended for use in bakery products, alcoholic beverages,...view more Banana Type Flavor, N&A is a golden to amber, translucent liquid flavor. Banana Type Flavor, N&A provides a candy like banana flavor, with subtle green notes to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drinks and still beverages. Its product number is 01-124-02. view less | |
| Banana Type Flavor, N&A | A.M. Todd Botanical Therapeutics | Banana Type Flavor, N&A is a colorless to light yellow liquid flavor. Banana Type Flavor, N&A provides a candy like banana flavor with green notes to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drink...view more Banana Type Flavor, N&A is a colorless to light yellow liquid flavor. Banana Type Flavor, N&A provides a candy like banana flavor with green notes to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drinks and still beverages. Its product number is 301416. view less | |
| Banana Type Flavor, Natural | A.M. Todd Botanical Therapeutics | Banana Type Flavor, Natural is a pale yellow to yellow, translucent liquid flavor. Banana Type Flavor, Natural provides a flavor that is true to banana fruit with starchy, slightly ripe notes. It is recommended for use in bakery products, alcoholic beve...view more Banana Type Flavor, Natural is a pale yellow to yellow, translucent liquid flavor. Banana Type Flavor, Natural provides a flavor that is true to banana fruit with starchy, slightly ripe notes. It is recommended for use in bakery products, alcoholic beverages, dairy drinks and still beverages. Its product number is 01-124-03. view less | |
| Banana Type Flavor, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Banana Type Flavor, Natural (Organic Compliant) is a colorless to pale yellow liquid flavor. Banana Type Flavor, Natural (Organic Compliant) provides a lighter, slightly green banana flavor to its desired applications. It is recommended for use in baker...view more Banana Type Flavor, Natural (Organic Compliant) is a colorless to pale yellow liquid flavor. Banana Type Flavor, Natural (Organic Compliant) provides a lighter, slightly green banana flavor to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drinks, still beverages and yogurt. Its product number is 01-124-08. view less | |
| Banana Type Flavor, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Banana Type Flavor, Natural (Organic Compliant) is a colorless to pale yellow liquid flavor. Banana Type Flavor, Natural (Organic Compliant) provides a soft and creamy banana flavor to its desired applications. It is recommended for use in bakery product...view more Banana Type Flavor, Natural (Organic Compliant) is a colorless to pale yellow liquid flavor. Banana Type Flavor, Natural (Organic Compliant) provides a soft and creamy banana flavor to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy drinks and still beverages. Its product number is 01-124-07. view less | |
| Banana Type Flavor, Natural (Organic NOP) (Dry) | A.M. Todd Botanical Therapeutics | Banana Type Flavor, Natural (Organic NOP) (Dry) is a white to off white powder flavor. Banana Type Flavor, Natural (Organic NOP) (Dry) provides a very subtle banana flavor, with more nondescript fruit banana peel notes to its desired applications. It is ...view more Banana Type Flavor, Natural (Organic NOP) (Dry) is a white to off white powder flavor. Banana Type Flavor, Natural (Organic NOP) (Dry) provides a very subtle banana flavor, with more nondescript fruit banana peel notes to its desired applications. It is recommended for use in bakery products, alcoholic beverages, dairy beverages and still beverages. view less | |
| Bâtonnage® Plus Blanc | AEB Group | Bâtonnage® Plus Blanc increases intensity and aromatic persistence in young wines, thanks to the support that glucidic colloids give to the volatile compounds fundamental for bouquet. It confers fullness, thickness, body and volume to wines, for the pres...view more Bâtonnage® Plus Blanc increases intensity and aromatic persistence in young wines, thanks to the support that glucidic colloids give to the volatile compounds fundamental for bouquet. It confers fullness, thickness, body and volume to wines, for the presence in its composition of selected soft ellagic tannins and for the interaction among the different colloids present, mannoproteins and gum Arabic, in quantities scrupulously verified with numerous and different production needs. view less | |
| Bâtonnage® Plus 150 KD | AEB Group | Bâtonnage® Plus 150 KD is a refining agent composed exclusively by yeast cell walls, selected through an exclusive chemical-physical process studied by Pascal Biotech. Bâtonnage® Plus 150 KD the presence of substrata is harmonically increased, merging wit...view more Bâtonnage® Plus 150 KD is a refining agent composed exclusively by yeast cell walls, selected through an exclusive chemical-physical process studied by Pascal Biotech. Bâtonnage® Plus 150 KD the presence of substrata is harmonically increased, merging with other constituents and giving pleasant sensations of more volume and velvety impressions even in wines requiring long refinement. view less | |
| Bâtonnage® Plus Arôme | AEB Group | Bâtonnage® Plus Arôme is the refining agent able to liberate in wines the complete terpenic potential present in musts, making stable and persistent the aromatic heritage contained in the final products. The advantages obtained with the utilization of Bât...view more Bâtonnage® Plus Arôme is the refining agent able to liberate in wines the complete terpenic potential present in musts, making stable and persistent the aromatic heritage contained in the final products. The advantages obtained with the utilization of Bâtonnage® Plus Arôme are noticed not only in the improvement of the sensorial, olfactory and gustative analytical outline, but also in the tartaric and proteic stability. view less | |
| Bâtonnage® Plus Elevage | AEB Group | Bâtonnage® Plus Elevage is made out of yeast cells that have been treated with temperature shocks. Bâtonnage® Plus Elevage prevents the formation of mercaptans and of anomalous smells reminiscent of these and preserves the aromatic notes typical of the ut...view more Bâtonnage® Plus Elevage is made out of yeast cells that have been treated with temperature shocks. Bâtonnage® Plus Elevage prevents the formation of mercaptans and of anomalous smells reminiscent of these and preserves the aromatic notes typical of the utilized cultivars, refining smells and positively and homogeneously integrating the overall aromatic outline. view less | |
| Batonnage® Plus Rondeur | AEB Group | Batonnage® Plus Rondeur, a preparation rich in mannoproteins and nucleotides, enhancing wine’s body and pleasant after-taste. It has a positive impact on the pleasantness and length in the after-taste of the treated wines, highlighting a sugar-like sensat...view more Batonnage® Plus Rondeur, a preparation rich in mannoproteins and nucleotides, enhancing wine’s body and pleasant after-taste. It has a positive impact on the pleasantness and length in the after-taste of the treated wines, highlighting a sugar-like sensation of pleasantness making them extremely appreciable. view less | |
| Bâtonnage® Plus Rouge | AEB Group | Bâtonnage® Plus Rouge is a preparation to be used for the refining of red wines, formulated in the respect of the wine natural structure. With this product astringent and bitter sensations are completely eliminated, typical of some tannins present in the ...view more Bâtonnage® Plus Rouge is a preparation to be used for the refining of red wines, formulated in the respect of the wine natural structure. With this product astringent and bitter sensations are completely eliminated, typical of some tannins present in the utilized types, while soft gustative perceptions emerge clearly, that harmonize the gustative components and make wines elegant, round, full. view less | |
| Bâtonnage® Plus Structure | AEB Group | Bâtonnage® Plus Structure is composed by yeast cell walls preparations, ellagic tannins and gum Arabic, specifically formulated and used in suitable percentages, in order to give wines structure and volume. Bâtonnage® Plus Structure determines the complet...view more Bâtonnage® Plus Structure is composed by yeast cell walls preparations, ellagic tannins and gum Arabic, specifically formulated and used in suitable percentages, in order to give wines structure and volume. Bâtonnage® Plus Structure determines the complete harmonization of the treated wines, thanks to the synergic action of specific mannoproteins released by yeast cell walls and of oak extracted tannins, with proceedings maintaining the soft essential constituents and eliminating bitter and aggressive notes. view less | |
| BC S103 | Fermentis | BC S103 is a wine yeast selected in the Champagne region on Chardonnay for its excellent fermentation characteristics and its great resistance to extreme wine making conditions. This product adapts to all kinds of musts such as those with a potential high...view more BC S103 is a wine yeast selected in the Champagne region on Chardonnay for its excellent fermentation characteristics and its great resistance to extreme wine making conditions. This product adapts to all kinds of musts such as those with a potential high degree, highly clarified ones or musts containing high SO2 levels. Thanks to its resistance to alcohol (18%) and to SO2, BC S103 is particularly adapted to restart fermentations (high alcoholmetric strength and high SO2 content). With its technical characteristics, BC S103 may be used in secondary fermentation whether in bottle under the classic method or in a tank. view less | |
| Bentoflot DC | Dal Cin Gildo Spa | Bentoflot DC is a geological clay material that is mainly made up of a mineral group called montmorillonite. It is usually created from volcanic ash that has been disintegrated by water. Other minerals included in bentonite clay are aluminum, calcium, pot...view more Bentoflot DC is a geological clay material that is mainly made up of a mineral group called montmorillonite. It is usually created from volcanic ash that has been disintegrated by water. Other minerals included in bentonite clay are aluminum, calcium, potassium, and sodium. The predominance of one of these minerals dictates the names of the variants. The two most common variants of bentonite are calcium and sodium. This type of material has so many uses that it has garnered the nickname “the clay of 1,000 uses.” view less | |
| Bentogran® | AEB Group | Bentogran® is a bentonite of easy utilization. Its granular formulation enables a quick dispersion in water in a few minutes, without creating any dust and with great advantage for the personnel in charge of dissolving it. Bentogran® produces a higher yie...view more Bentogran® is a bentonite of easy utilization. Its granular formulation enables a quick dispersion in water in a few minutes, without creating any dust and with great advantage for the personnel in charge of dissolving it. Bentogran® produces a higher yield of clarified wine, increases the volume of the bright wine and brings about evident economic advantages, totally preserving wine structure and smells. view less | |
| Bentonorit® CA1 | Cabot Europe | Bentonorit® CA1 is a water dispersible pellet that is a dust free form of Norit® CA1. It is used for decolorization. This product can be used to target color body compounds in flavors and aromas for the food industry. | |
| Bentonorit® CAP WJ | Cabot Europe | Bentonorit® CAP WJ is a water dispersible pellet that is a dust free form of Norit® CA1. It is used for decolorization. This product can be used to target color body compounds in wine and juice for the food and beverage industry. | |
| Bentonorit® DX | Cabot Europe | Bentonorit® DX is a water dispersible pellet that is a dust free form of Norit® CA1. It is used for deodorization. This product can be used to target taste and odor compounds in wine and juice for the food and beverage industry. | |
| Bentowhite Gel | Dal Cin Gildo Spa | Bentowhite Gel is the result of extensive Dal Cin research and is founded on multi-decade production experience with Gelbentonite, a product that is appreciated all over the world as a top of the line bentonite with high activity and purity for wine makin...view more Bentowhite Gel is the result of extensive Dal Cin research and is founded on multi-decade production experience with Gelbentonite, a product that is appreciated all over the world as a top of the line bentonite with high activity and purity for wine making. The necessity to decrease the concentration of undesirable molecules in wine, such as biogenic amines or residues from treatments involving allergenic proteins, inspired a new incentive to create a modern concept bentonite range: Bentowhite. The resulting products were formulated along with the scientific collaboration of the Università Cattolica del Sacro Cuore of Piacenza, Italy. Their research studied in detail the interactions between bentonite and undesirable molecules. Bentowhite Gel is fabricated using a modified Gelbentonite production process and is a product that has been studied and developed specifically for the mentioned applications. Bentowhite Gel was tested at very low dosages (max. 30 g/hL) and was effective for treating wines by eliminating caseinate and egg albumin residues present after clarification. Therefore it is possible to use these fining agents without worrying about potential residual allergens in the wines. Bentowhite Gel also decreases biogenic amines, in particular histamine which along with other amines can be found due to microbiological spoilage or spontaneous malolactic fermentation. view less | |
| Bentowhite Gran | Dal Cin Gildo Spa | Bentowhite Gran is the result of extensive Dal Cin research and is founded on multi decade production experience with granular bentonites. The necessity to decrease the concentration of undesirable molecules in wine, such as biogenic proteins, inspired a...view more Bentowhite Gran is the result of extensive Dal Cin research and is founded on multi decade production experience with granular bentonites. The necessity to decrease the concentration of undesirable molecules in wine, such as biogenic proteins, inspired a new incentive to create a modern concept bentonite range: Bentowhite. The resulting products were formulated along with the scientific collaboration of the Universita Cattolica del Sacro Cuore of Piacenza, Italy. Their research studied in detail the interactions between bentonite and undesirable molecules. Bentowhite Gran is a granular product that combines this additional feature with bentonite clarification actions as found in the classic Top Gran™ DC. view less | |
| Berry (Colorless) Type Flavor, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Berry (Colorless) Type Flavor, Natural (Organic Compliant) is a pale yellow to yellow cloudy liquid flavor. Berry (Colorless) Type Flavor, Natural (Organic Compliant) provides an intense berry profile that is characteristic of ripe berries. It is recomm...view more Berry (Colorless) Type Flavor, Natural (Organic Compliant) is a pale yellow to yellow cloudy liquid flavor. Berry (Colorless) Type Flavor, Natural (Organic Compliant) provides an intense berry profile that is characteristic of ripe berries. It is recommended for use where the base is difficult to flavor or tends to overcome delicate flavors. It can be used in baked goods, alcoholic beverages, dairy drinks, and still beverages, etc view less | |
| Berry (Colorless) Type Flavor, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Berry (Colorless) Type Flavor, Natural (Organic NOP) is a pale yellow to yellow liquid flavor. Berry (Colorless) Type Flavor, Natural (Organic NOP) provides an intense berry profile that is characteristic of ripe berries to its desired applications. It ...view more Berry (Colorless) Type Flavor, Natural (Organic NOP) is a pale yellow to yellow liquid flavor. Berry (Colorless) Type Flavor, Natural (Organic NOP) provides an intense berry profile that is characteristic of ripe berries to its desired applications. It is recommended for use where the base is difficult to flavor or tends to overcome delicate flavors. It can be used in baked goods, alcoholic beverages, dairy drinks, and still beverages, etc.. view less | |
| Betazina DC | Dal Cin Gildo Spa | Betazina DC possesses a strong -glucanase activity associated with pectinolytic activity. Betazina DC is effective on glucans derived from moldy grapes, as well as glucans from yeast cell walls. Difficulty in clarification or filtration: under certain cir...view more Betazina DC possesses a strong -glucanase activity associated with pectinolytic activity. Betazina DC is effective on glucans derived from moldy grapes, as well as glucans from yeast cell walls. Difficulty in clarification or filtration: under certain circumstances, wines can be especially rich in glucans and pectic substances. This is the case with wines made from botrytized grapes and with press wines. Betazina DC degrades the polysaccharides responsible for clarification or filtration difficulties, reestablishing the conditions necessary for the optimal performance of these two important operations. Aging on yeast lees: it is now known that aging wine in the presence of yeast lees takes advantage of the beneficial properties of substances freed from the yeast during the process of autolysis. The release is a slow phenomenon, which may take 12 or more months. The use of Betazina DC accelerates cell lysis and the liberation of other polysaccharide components, particularly mannoprotein. The effects of aging wine on yeast lees are manifested on the organoleptic level by an increase in fullness, volume and body. The olfactory sensations are more persistent and complex. The polysaccharides play a fundamental role in tartrate, protein and colour stability. view less | |
| Bio S-Free | Dal Cin Gildo Spa | Bio S-Free is a balanced integrator which avoids hydrogen sulfide (H2S) formation. It is a complete supplement that can be used both at the beginning and at 1/3 of the fermentation, it does not contain ammonium sulphate, and is particularly indicated when...view more Bio S-Free is a balanced integrator which avoids hydrogen sulfide (H2S) formation. It is a complete supplement that can be used both at the beginning and at 1/3 of the fermentation, it does not contain ammonium sulphate, and is particularly indicated when working in reductive conditions. It is a blend of modified cellulose fibres, and cell material rich of nourishment and growth factors. GMO free and ISO 9001:2008 certified, it is used in the production of organic wine. view less | |
| Bioattivante DC | Dal Cin Gildo Spa | Bioattivante DC utilizes various yeast nutritional factors and regulators to produce a delicate alcoholic fermentation. When it is added at the point of approximately 1/3 of the sugar utilization, it facilitates sugar transport because of its content of a...view more Bioattivante DC utilizes various yeast nutritional factors and regulators to produce a delicate alcoholic fermentation. When it is added at the point of approximately 1/3 of the sugar utilization, it facilitates sugar transport because of its content of assimilable nitrogen and unsaturated fatty acids and sterols. At the same time, the physical action of the cellulose fibers and cell walls causes a detoxification of the media and a better dispersion of the cells throughout the mixture. The improved fermentation kinetics obtained by the use of Bioattivante DC ensure not only a rapid utilization of sugar, but also an increase in complexity and organoleptic cleanliness. Bioattivante DC is useful also in refermentations and with the practicality of a single addition can be added at the beginning of the fermentation. view less | |
| Bioferm® | Fermentis | Bioferm® is a fermentation activator based on partially autolyzed yeasts, 3 times richer in available nitrogen than a basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, minerals & vitamins. Absence of these compounds can ...view more Bioferm® is a fermentation activator based on partially autolyzed yeasts, 3 times richer in available nitrogen than a basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, minerals & vitamins. Absence of these compounds can be harmful for a complete fermentation. Bioferm® is a 100% organic activator and as such, represents an amino nitrogen source that allows the wine maker to master the balance between organic and mineral nitrogen in the must. Its richness in both nucleotides & amino acids, which are essential compounds for yeast (Glutamic acid, Asparagine, Leucine, Lysine, Serine) is essential for the synthesis of proteins. view less | |
| Bioferm® Equilibre | Fermentis | Bioferm® Equilibre is a complex fermentation activator based on the synergie of organic & mineral nitrogen. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival, making it a nutritional defense of choice against st...view more Bioferm® Equilibre is a complex fermentation activator based on the synergie of organic & mineral nitrogen. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival, making it a nutritional defense of choice against stuck or sluggish fermentations. With its diammonic phosphate (DAP) content making it rich in mineral nitrogen and its amino acid content that make it rich in organic nitrogen, the special formula of Bioferm® Equilibre improves the assimilation of mineral nitrogen compared to using DAP on its own. Bioferm® Equilibre decreases organoleptic deviation risks (volatile acidity, H2S) and helps the production of secondary alcohols and their esters. Bioferm® Equilibre is perfectly convenient to achieve a complete fermentation of all musts that are difficult to vinify: musts with a strong alcohol potential, very clarified musts, during sluggish fermentations or at restart of fermentation. This product is very easy to use, and recommended for cellars that do not want to fraction their nutrient supply: a single supply brings all the elements that are essential to the yeast’s metabolism. view less | |
| Bioferm® Xtrem | Fermentis | Bioferm® Xtrem is a 100% organic fermentation activator based on fully autolyzed yeasts, 9 times richer in nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen ( 13.5%) which re...view more Bioferm® Xtrem is a 100% organic fermentation activator based on fully autolyzed yeasts, 9 times richer in nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen ( 13.5%) which represents a favourable environment for stuck or sluggish fermentations. Bioferm® Xtrem was specifically developed to help yeast face stressful winemaking conditions and avoid the most frequent causes of stuck or sluggish fermentations. Bioferm® Xtrem contains growth factors of interest for stressful fermentations (Thiamine, Calcium Panthothenate, Folic acid, Niacin). view less | |
| BioStart® Forte SK2® | Erbslöh Geisenheim AG | Highly concentrated BioStart® Forte SK2®- starter cultures for direct and simple initiation of the malo-lactic fermentation in white or red wine. The freeze-dried starter preparation BioStart® Forte SK2® for white and red wines was positively tested in th...view more Highly concentrated BioStart® Forte SK2®- starter cultures for direct and simple initiation of the malo-lactic fermentation in white or red wine. The freeze-dried starter preparation BioStart® Forte SK2® for white and red wines was positively tested in the screening of different Leuconostoc oenos strains (oenococcus oeni). Good vitality in the wine and rapid propagation rates were evident. Isolation was performed from selected wines with spontaneous acid degradation. The so selected new strain was tested under extreme conditions and has succeeded to prevail. The structure and harmony of the wines is greatly improved. BioStart® Forte SK2® starter inoculum enhances the typical bouquet for every individual white wine variety. In the white wines, particularly in Burgundy wines, paprika, peach and honey flavors develop. Also blossom and exotic fruit components can be elaborated. The warm and soft red wine character after completed malo-lactic fermentation is very much pronounced. In particular cherry, but also raspberry and strawberry aromas develop and moreover light almond and blossom flavors. The wines present themselves as complex, round and harmonious. view less | |
| BioStart® Nutri | Erbslöh Geisenheim AG | BioStart® Nutri is a mixture of inactivated yeast components, rich in alpha-amino nitrogen (amino acids), cell wall polysaccharides as well as cellulose. Oenococcus oeni-strains cannot utilize inorganic ammonium nitrogen. With BioStart® Nutri the young wi...view more BioStart® Nutri is a mixture of inactivated yeast components, rich in alpha-amino nitrogen (amino acids), cell wall polysaccharides as well as cellulose. Oenococcus oeni-strains cannot utilize inorganic ammonium nitrogen. With BioStart® Nutri the young wine is fortified with important nitrogen compounds. This is especially important in case of dry vintages, for malo-lactic fermentation in white or rosé wines and wines which are fermented with an “exacting” yeast strain. Polysaccharides from the yeast cell walls have a positive impact on malo-lactic fermentation by complexation of tannins which have an inhibitory effect on malo-lactic fermentation bacteria. BioStart® Nutri contains – besides nitrogen and polysaccharides – important trace elements and vitamins, which play an important role as co-factors in malo-lactic fermentation. BioStart® Nutri promotes nutrient supply of malo-lactic fermentation cultures and thus ensures the rapid onset of malo-lactic fermentation, a better survival of bacteria, a better growth and thus a better degradation of malic acid. view less | |
| BioStart® Vitale SK11® | Erbslöh Geisenheim AG | BioStart® Vitale SK11®-starter culture for direct initiation of malo-lactic fermentation in red and white wine. The new Oenococcus oeni strain was selected for its high rate of propagation, increased vitality and consequently for its capability to perform...view more BioStart® Vitale SK11®-starter culture for direct initiation of malo-lactic fermentation in red and white wine. The new Oenococcus oeni strain was selected for its high rate of propagation, increased vitality and consequently for its capability to perform a secure and rapid malic acid degradation. BioStart® Vitale SK11® tolerates without problem low pH-values and cool cellar temperatures. High alcohol concentrations, typical for regions with southern climate, were particularly considered when selecting the strain. Equally unproblematic are high SO2 values, usually in use with grape mash and grape must sulphiting. BioStart® Vitale SK11® assures a histamine-free MLF and only little volatile acid formation. Vitality is advanced by stress induction already employed during production and thus the culture is optimally adapted to difficult conditions. view less | |
| Blankasit® | Erbslöh Geisenheim AG | Blankasit® is a milky-white special silica sol with a particularly large surface. Due to this surface structure, an extremely reliable efficiency is combined with very economical use. Silica sol is a natural product in which, due to the high charge intens...view more Blankasit® is a milky-white special silica sol with a particularly large surface. Due to this surface structure, an extremely reliable efficiency is combined with very economical use. Silica sol is a natural product in which, due to the high charge intensity, temporary agglomeration could occur leading to slight thickening of the product. For this reason, prior to application, shake the silica sol well or stir the silica sol intensively. Blankasit® only reacts in combination with positively charged protein-containing substances. Flocculation of the fining is effected when negatively charged Blankasit® silica sol particles react with the positively charged colloids. The tannin content of the wine is of no great importance for flocculation. A Blankasit®/protein fining will therefore hardly be stuck. Nevertheless, young wines should be racked if possible so that the yeast is removed. Otherwise, the stirred up yeast may prevent an otherwise thorough sedimentation. A fining with Blankasit®/IsingClair-Hausenpaste or Blankasit®/CombiGel® is especially suited for wines which are difficult to filter, i.e. slimy or highly colloidal wines, for young wines, after blue finings or finings with activated carbon etc. view less | |
| Blue Infinity | Dal Cin Gildo Spa | Blue Infinity can be used to prevent oxidative reactions of ossidasiche and anthocyanins, catechins, polyphenols and aromatic substances. The protective action of Infinity Blue takes place according to two different mechanisms: tying the oxygen and making...view more Blue Infinity can be used to prevent oxidative reactions of ossidasiche and anthocyanins, catechins, polyphenols and aromatic substances. The protective action of Infinity Blue takes place according to two different mechanisms: tying the oxygen and making them unavailable for the reactions with phenols, inhibits oxidative enzymes such as polyphenol oxidase and laccasi which are responsible for the rapid degradation of color, followed by Browning, especially in affected by rotting grapes. In red wines, after racking, at the end of alcoholic fermentation and in the early stages of maturation Infinity Blue allows the formation of ethanol and then condensation between tannins and anthocyanins. The color of the wine is stable over time and lively in the shade. Infinity Class is a tannin characterized by great harmony and finesse. It increases the complexity of the nose with vanilla, caramel and mocha notes as well as a subtle touch of finest oak. In mouth it increases the complexity with the flavors already found in the nose and it improves the overall balance. It is used on both white wines and red wines during aging and final adjustments. It is very suitable for wines that have already been aged in wood. Infinity Class also has a good sensory impact on the nose (flavor) cleanliness by removing off-flavor as reductive notes and by re-establishing the redox balance. view less | |
| Blueberry Distillate, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Blueberry Distillate, Natural (Organic Compliant) is colorless to pale-yellow liquid distillate of blueberries. Blueberry Distillate, Natural (Organic Compliant) adds a mild blueberry flavor to its desired applications. It is used in a wide variety of f...view more Blueberry Distillate, Natural (Organic Compliant) is colorless to pale-yellow liquid distillate of blueberries. Blueberry Distillate, Natural (Organic Compliant) adds a mild blueberry flavor to its desired applications. It is used in a wide variety of food-based products, such as in muffins, ice cream, beverage (especially beer and wine), and frostings, etc. view less | |
| Blueberry Distillate, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Blueberry Distillate, Natural (Organic NOP) is a colorless to pale-yellow distillate of blueberries. Blueberry Distillate, Natural (Organic NOP) provides a mild blueberry flavor to its desired applications. It has a wide variety of food-based applicatio...view more Blueberry Distillate, Natural (Organic NOP) is a colorless to pale-yellow distillate of blueberries. Blueberry Distillate, Natural (Organic NOP) provides a mild blueberry flavor to its desired applications. It has a wide variety of food-based applications, such as in muffins, ice cream, beverage (especially beer and wine), and frostings, etc. view less | |
| Boerovin | Erbslöh Geisenheim AG | Boerovin is a liquid lactic acid specially matched for grape wine or fruit wine production. The purity of Boerovin complies with food quality requirements. Pure lactic acid content: 80%. Fruit acids are the backbone of the wine. Together with a sufficient...view more Boerovin is a liquid lactic acid specially matched for grape wine or fruit wine production. The purity of Boerovin complies with food quality requirements. Pure lactic acid content: 80%. Fruit acids are the backbone of the wine. Together with a sufficiently high alcohol content they protect the wine from microbial spoilage caused by, for instance, bacteria. This protection is assured as of a total titratable acid of around 5 g/L, calculated as tartaric acid. Values should not fall below this critical limit in any stage of vinification. The aim of treatment is an increase in acidity to assure additional microbiological protection and to intensify taste. view less | |
| Bromelain | Siveele | Bromelain is a natural mixture extract of digestive enzymes and several other substances in smaller quantities, extracted from the stems of pineapples by biotechnology. The main enzyme is stem bromelain (EC 3.4.22.32), and the other substances include per...view more Bromelain is a natural mixture extract of digestive enzymes and several other substances in smaller quantities, extracted from the stems of pineapples by biotechnology. The main enzyme is stem bromelain (EC 3.4.22.32), and the other substances include peroxidase, acid phosphatase, protease inhibitors and calcium. Bromelain can be used in clarifying of wine, stabilizing of noodle, soy sauce brewing and so on. Because of the unique feather of bromelain, it is also well known as a food supplement from health point of view. Bromelain has also been shown to reduce the excretion of proinflammatory cytokines as well as chemokines in a study into its possible mechanism of action in ulcerative colitis, inflammatory bowel disease, and Crohn's disease. view less | |
| BV121 (SACCHAROMYCES CEREVISIAE) | Angel Yeast | BV121 (SACCHAROMYCES CEREVISIAE) is the yeast canenhance and has the the aroma of the wine. The high active beta-glucosidase in it can release terpenes and other fruit flavors. The yeast can start fermentation successfully in lower temperature (10-18 ℃) ...view more BV121 (SACCHAROMYCES CEREVISIAE) is the yeast canenhance and has the the aroma of the wine. The high active beta-glucosidase in it can release terpenes and other fruit flavors. The yeast can start fermentation successfully in lower temperature (10-18 ℃) in a short time; when the temperature exceeds 25 ℃, it starts rapid fermentation. It has less demand for nitrogen. It has good fermentation characteristics in clarified juice. Appropriate nutritional supplements can reduce the potential negative by-products and improve wine quality. view less | |
| BV751 (SACCHAROMYCES BAYANUS) | Angel Yeast | BV751 (SACCHAROMYCES BAYANUS) is suitable for the fermentation of white wine, sparkling wine, secondary fermentation, with neutral sensory characteristics. It retains the characteristics of the material and highlights the elegant fruit aroma; it meets th...view more BV751 (SACCHAROMYCES BAYANUS) is suitable for the fermentation of white wine, sparkling wine, secondary fermentation, with neutral sensory characteristics. It retains the characteristics of the material and highlights the elegant fruit aroma; it meets the needs of the sparkling wine restart fermentation in adverse environments; It is suitable for Chardonnay, Riesling, Riesling, Semillon and other well-known white grape fermentation. view less | |
| BV818 (SACCHAROMYCES BAYANUS) | Angel Yeast | BV818 (SACCHAROMYCES BAYANUS) is a yeast that was selected from natural and high quality yeast strain, fermentation quickly. It can work well in bad condition such as low temperature, bad material, etc. It produce high grade white wine, enhance fruit fla...view more BV818 (SACCHAROMYCES BAYANUS) is a yeast that was selected from natural and high quality yeast strain, fermentation quickly. It can work well in bad condition such as low temperature, bad material, etc. It produce high grade white wine, enhance fruit flavor, enrich wine smell. Excellent flocculation at the end of fermentation, prompt sedimentation, compact mass. view less | |
| Caramel | Proquimac Color SL | Caramel is a brown, water soluble powder or liquid that is made by controlled heat treatment of sugar beet or sugar cane. This product is often used in beer, bread, chocolate, biscuits, fillings, ice cream, wine, carbonated drinks, pancakes, etc. | |
| Carmine Acid (ASL Series) | Imbarex S.A. | Carmine Acid (ASL Series) is Acid Stable Liquid Carmine. It provides a coloring range from red to violet and is resistant to acidic effects. It can be used in ice cream, bakery products, confectionery, soft drinks, wines, and meats. | |
| Cassia (Cinnamon), Broken | Orient Resources Company | Cassia (Cinnamon), Broken is comprised of the broken pieces of the bark of the Cinnamomum cassia tree. This product has a distinctive spicy, yet sweet aroma and flavor profile. Cassia (Cinnamon), Broken is most commonly used in cake, pudding, bread, fru...view more Cassia (Cinnamon), Broken is comprised of the broken pieces of the bark of the Cinnamomum cassia tree. This product has a distinctive spicy, yet sweet aroma and flavor profile. Cassia (Cinnamon), Broken is most commonly used in cake, pudding, bread, fruit, wine, chocolate, and coffee applications. view less | |
| Cassia (Cinnamon), HPS | Orient Resources Company | Cassia (Cinnamon), HPS is comprised of the bark of the Cinnamomum cassia tree. This product has a distinctive spicy, yet sweet aroma and flavor profile. Cassia (Cinnamon), HPS is most commonly used in cake, pudding, bread, fruit, wine, chocolate, and co...view more Cassia (Cinnamon), HPS is comprised of the bark of the Cinnamomum cassia tree. This product has a distinctive spicy, yet sweet aroma and flavor profile. Cassia (Cinnamon), HPS is most commonly used in cake, pudding, bread, fruit, wine, chocolate, and coffee applications. view less | |
| Cassia (Cinnamon), KBBC | Orient Resources Company | Cassia (Cinnamon), KBBC is comprised of the bark of the Cinnamomum cassia tree. This product has a distinctive spicy, yet sweet aroma and flavor profile. Cassia (Cinnamon), KBBC is most commonly used in cake, pudding, bread, fruit, wine, chocolate, and ...view more Cassia (Cinnamon), KBBC is comprised of the bark of the Cinnamomum cassia tree. This product has a distinctive spicy, yet sweet aroma and flavor profile. Cassia (Cinnamon), KBBC is most commonly used in cake, pudding, bread, fruit, wine, chocolate, and coffee applications. view less | |
| Cassia (Cinnamon), Whole | Orient Resources Company | Cassia (Cinnamon), Whole is comprised of the whole bark of the Cinnamomum cassia tree that has been rolled up to resemble a stick. This product has a distinctive spicy, yet sweet aroma and flavor profile. Cassia (Cinnamon), Whole is most commonly used i...view more Cassia (Cinnamon), Whole is comprised of the whole bark of the Cinnamomum cassia tree that has been rolled up to resemble a stick. This product has a distinctive spicy, yet sweet aroma and flavor profile. Cassia (Cinnamon), Whole is most commonly used in cake, pudding, bread, fruit, wine, chocolate, and coffee applications. view less | |
| CasTan | Tanin Sevnica d.d. | CasTan is a fine, brown powder that has a bitter taste and is soluble in water or ethanol. This extract is derived from chestnut wood and can be used as a natural preservative and tannin. It is used in the production and aging of wine or spirits. CasTan w...view more CasTan is a fine, brown powder that has a bitter taste and is soluble in water or ethanol. This extract is derived from chestnut wood and can be used as a natural preservative and tannin. It is used in the production and aging of wine or spirits. CasTan will help stabilize, improve shelf life, and modify the taste of the finished product. It can be used in functional foods applications. view less | |
| Catalasi® | AEB Group | Catalasi® is a complex preparation composed by different clarifying agents, properly dosed to be used in the clarification of white, rosé and red wines. This specific clarifier selectively reduces the concentration of polymerized and oxidized polyphenolic...view more Catalasi® is a complex preparation composed by different clarifying agents, properly dosed to be used in the clarification of white, rosé and red wines. This specific clarifier selectively reduces the concentration of polymerized and oxidized polyphenolic components, restoring the original color and taste. view less | |
| CelluFluxx® | Erbslöh Geisenheim AG | CelluFluxx® products are filter aids from cellulose available in various degrees of fineness for the most different requirements in wine, sparkling wine and fruit juice filtration. They are highly pure powder celluloses, neutral-in-taste. Cellulose is mad...view more CelluFluxx® products are filter aids from cellulose available in various degrees of fineness for the most different requirements in wine, sparkling wine and fruit juice filtration. They are highly pure powder celluloses, neutral-in-taste. Cellulose is made from naturally growing raw materials. It is a vegetable product, a 100% organic substance, thus fully biodegradable and therefore best suited for soil cultivation. CelluFluxx® products can be used on all filter systems applied in wine, sparkling wine and fruit juice filtration, either solely or as admixture. For every filtration process, the adequate CelluFluxx® product is available, since they have all undergone different milling and fibrillation. Due to the fibre structure, an enormously high pressure surge elasticity is given. Consequently particle breakthrough and crack formation in the filter cake are avoided. As against kieselguhr, dosage amounts of up to 70 % can be saved, thus the use of CelluFluxx® filter celluloses is very economic, moreover the amount of waste is strongly reduced. Since the products, contrary to kieselguhr do not contain crystalline, silicate-containing components, there is no risk to health. Unlike mineral filter aids, CelluFluxx® is not abrasive, resulting in a prolonged operating life of valuable and expensive devices as for instance, feeding pumps, dosing pumps, filter plants, agitators. view less | |
| CherryTan | Tanin Sevnica d.d. | CherryTan is a fine, red-brown powder which is soluble in water and ethanol. It has been extracted from Mediterranean wild cherry wood. This product is used as a natural preservative and flavoring in the production of wine and spirits. It deliver fresh an...view more CherryTan is a fine, red-brown powder which is soluble in water and ethanol. It has been extracted from Mediterranean wild cherry wood. This product is used as a natural preservative and flavoring in the production of wine and spirits. It deliver fresh and flowery aromas in addition to soft and bittersweet flavors. This product can be used in the production of functional foods applications. view less | |
| Chitosan | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Chitosan is an off white powder or flake that serves as a natural anti-microbial agent, a coating material, a clarifying agent, a flocculating agent, and a nutritional additive. This product finds use in functional food & beverages, juice, wine, beer, and...view more Chitosan is an off white powder or flake that serves as a natural anti-microbial agent, a coating material, a clarifying agent, a flocculating agent, and a nutritional additive. This product finds use in functional food & beverages, juice, wine, beer, and nutritional supplements. view less | |
| Citric Acid | Dal Cin Gildo Spa | Citric Acid ( Monohydrate citric acid ) is a white crystalline powder with a food additive of E330. Usually produced in powder form, citric acid is naturally found in citrus fruits. It easily mixes into liquids, making it a valuable acid. Lemons and limes...view more Citric Acid ( Monohydrate citric acid ) is a white crystalline powder with a food additive of E330. Usually produced in powder form, citric acid is naturally found in citrus fruits. It easily mixes into liquids, making it a valuable acid. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. Oranges and tangerines are also high in citric acid, though lower than the more bitter citrus fruits. Citric acid is used as a flavoring in many preparations of Vitamin C, and has a wide variety of other uses. As a food additive, citric acid is in common use. It can be added to flavor certain drinks, especially soft drinks. It works well as a meat tenderizer because it tends to break down the meat proteins. However, it is bitter — one of its main uses in food is to make certain foods sour. view less | |
| Citric Acid E330 | Friedrich Ingredients | Citric Acid E330 is a monohydrate citric acid. Citric Acid E330 is a sour, white crystalline powder that is 99.5-101.0%. It is used as an acidulant, flavoring agent, preservative and anti-staling agent in food and beverage products. In the food industry ...view more Citric Acid E330 is a monohydrate citric acid. Citric Acid E330 is a sour, white crystalline powder that is 99.5-101.0%. It is used as an acidulant, flavoring agent, preservative and anti-staling agent in food and beverage products. In the food industry it commonly used to produce a tart taste and to complement fruit flavors in carbonated beverages, beverage powders, fruit flavored drinks, jellies, jams, wines, sherbets, and candies. It can also be used to reduce pH in canned foods. view less |
