| Fermol® Premier Cru | AEB Group | Fermol® Premier Cru is a yeast strain selected for the production of structured and complex wines, suitable for aging. It carries out an articulate and effective action thanks to its characteristics, differentiating it from other strains for a series of q...view more Fermol® Premier Cru is a yeast strain selected for the production of structured and complex wines, suitable for aging. It carries out an articulate and effective action thanks to its characteristics, differentiating it from other strains for a series of qualitative advantages. This yeast possesses a great rapidity action, with a latency period never longer than 6 hours at 25°C and enables to conclude fermentation with the total sugar depletion. Fermol® Premier Cru, red wines are obtained rich in structure and with a well defined body, gustative sensorial tones are satisfactory for softness, thanks to the high synthesis in glycerine by the selected strain. view less | |
| Fermol® Rouge | AEB Group | Fermol® Rouge is a selected strain, particularly indicated for the vinification of red wines, for all base vinifications and for the fermentation of grapes which have undergone carbonic maceration. Thanks to its vigor and its resistance, it rapidly prevai...view more Fermol® Rouge is a selected strain, particularly indicated for the vinification of red wines, for all base vinifications and for the fermentation of grapes which have undergone carbonic maceration. Thanks to its vigor and its resistance, it rapidly prevails over the indigenous flora, which is often very numerous in the vinification of red wines. enables to obtain a particularly high aromatic intensity as, thanks to its physiology, it has a very limited capacity to fix coloring substances extracted during maceration. view less | |
| Fermol® Rouge Bayanus | AEB Group | Fermol® Rouge Bayanus is made up by a Saccharomyces cerevisiae ph.r. bayanus strain, selected from a red grape must, studied for fermentations and refermentations of red wines. Fermol® Rouge Bayanus produces a regular and constant fermentation in musts, i...view more Fermol® Rouge Bayanus is made up by a Saccharomyces cerevisiae ph.r. bayanus strain, selected from a red grape must, studied for fermentations and refermentations of red wines. Fermol® Rouge Bayanus produces a regular and constant fermentation in musts, is not sensible to the different variables present, to alcohol, CO2 and fatty acids. Fermol® Rouge Bayanus has poor nutritional needs and is therefore suitable for the production of prized red wines, where it is not possible to intervene many times with nutrients. view less | |
| Fermol® Sauvignon | AEB Group | Fermol® Sauvignon is a yeast suited to be used on varietal white grapes with high concentrations in aromatic precursors and well ripened. It enables to obtain light chromatic notes, tending to straw-colored yellow. This strain rapidly consumes sugars even...view more Fermol® Sauvignon is a yeast suited to be used on varietal white grapes with high concentrations in aromatic precursors and well ripened. It enables to obtain light chromatic notes, tending to straw-colored yellow. This strain rapidly consumes sugars even at low temperatures and fully completes alcoholic fermentation, avoiding the start of undesired malolactic fermentations. Fermol® Sauvignon facilitates the fine olfactory expression without hiding smells with foreign aromas. Thanks to its physiological and metabolic characteristics, it divides terpenic glycosidic fraction and liberates aromatic precursors characterizing varietal typicality. view less | |
| Fermoplus® Blanc | AEB Group | Fermoplus® Blanc is a complete bioregulator indicated for the production of white wines. Fermoplus® Blanc enhances at the highest level the characteristics of the yeast one wishes to utilize. | |
| Fermoplus® Blanc Varietal | AEB Group | Fermoplus® Blanc Varietal is a specific nutrient for the fermentation of musts from aromatic varieties. Fermoplus® Blanc Varietal is suggested for the production of wines from Sauvignon Blanc, Chardonnay, Riesling, Tokai, Pinot, Muscat, Müller Thurgau, Pr...view more Fermoplus® Blanc Varietal is a specific nutrient for the fermentation of musts from aromatic varieties. Fermoplus® Blanc Varietal is suggested for the production of wines from Sauvignon Blanc, Chardonnay, Riesling, Tokai, Pinot, Muscat, Müller Thurgau, Prosecco, Traminer. view less | |
| Fermoplus® Ecorcell | AEB Group | Fermoplus® Ecorcell is a fermentation aid composed exclusively by yeast cell walls, that is by the cellular walls of inactivated yeasts suitably treated with a pool of enzymes. The wines obtained with Fermoplus® Ecorcell present marked and persistent smal...view more Fermoplus® Ecorcell is a fermentation aid composed exclusively by yeast cell walls, that is by the cellular walls of inactivated yeasts suitably treated with a pool of enzymes. The wines obtained with Fermoplus® Ecorcell present marked and persistent small arches, respect the cultivar typicality in their aroma and are rich in balanced aromas; the taste is fine, structured and complex. view less | |
| Fermoplus® Energy | AEB Group | Fermoplus® Energy is rich in amino-acids and vitamins, enables to obtain yeast having a vigor noticeably higher than the usual one starting from the reactivation. It is the ideal energy booster for fermentations at low temperature, as it facilitates the p...view more Fermoplus® Energy is rich in amino-acids and vitamins, enables to obtain yeast having a vigor noticeably higher than the usual one starting from the reactivation. It is the ideal energy booster for fermentations at low temperature, as it facilitates the prevalence over the indigenous strains, while accelerating multiplication times. view less | |
| Fermoplus® Integrateur | AEB Group | Fermoplus® Integrateur is a nutrient studied to promote a regular and complete fermentation run. The utilization of Fermoplus® Integrateur, together with a short airing, restores the ideal conditions for a regular run and the achievement of a high overall...view more Fermoplus® Integrateur is a nutrient studied to promote a regular and complete fermentation run. The utilization of Fermoplus® Integrateur, together with a short airing, restores the ideal conditions for a regular run and the achievement of a high overall quality. view less | |
| Fermoplus® Integrateur 20 KD | AEB Group | Fermoplus® Integrateur 20 KD is a nutrient based on a balanced composition of elements, useful to enable the selected yeasts to carry out in the best way the work of sugar transformation and overall quality. Yeasts nourished with Fermoplus® Integrateur 20...view more Fermoplus® Integrateur 20 KD is a nutrient based on a balanced composition of elements, useful to enable the selected yeasts to carry out in the best way the work of sugar transformation and overall quality. Yeasts nourished with Fermoplus® Integrateur 20 KD produce wines with cleaner and more intense smells and better resists to the toxic action of alcohol and of harmful compounds present in the must. view less | |
| Fermoplus® Premier Cru | AEB Group | Fermoplus® Premier Cru is a nutrient formulated to assist the action of yeasts in the fermentation of structured red wines, rich in extract and tannins. It presents intense boisé and vanilla notes, combined with delicate wood fruits aromas such as blueber...view more Fermoplus® Premier Cru is a nutrient formulated to assist the action of yeasts in the fermentation of structured red wines, rich in extract and tannins. It presents intense boisé and vanilla notes, combined with delicate wood fruits aromas such as blueberry, raspberry, blackcurrent, in accordance with the utilized cultivars and the natural refinement aromas. Fermoplus® Premier Cru is particularly indicated for high quality red wines from grapes from Nebbiolo, Sangiovese, Merlot, Cabernet Sauvignon, Primitivo, Negro Amaro, Cannonau. view less | |
| Fermoplus® Rouge | AEB Group | Fermoplus® Rouge is a nutrient granting a linear and quick sugar depletion, significantly reducing the presence and production of negative metabolites. It produces varietal aromas and there is the supply of light fruity notes, reminiscent of plum, sour bl...view more Fermoplus® Rouge is a nutrient granting a linear and quick sugar depletion, significantly reducing the presence and production of negative metabolites. It produces varietal aromas and there is the supply of light fruity notes, reminiscent of plum, sour black cherry and peach. Fermoplus® Rouge is applied in the vinification of grapes from Barbera, Brachetto, Bonarda, Freisa, Schiava, Marzemino, Sirah, Merlot, Sangiovese, Garnacha, Nerello, Pinot Noir. view less | |
| Fermoplus® Starter | AEB Group | Fermoplus® Starter is a yeast nutrient suitably studied for the first fermentation stages of grape musts. It induces the expression of all varietal potentialities. Fermoplus® Starter prevents the prevalence of anomalous odors deriving from stress conditio...view more Fermoplus® Starter is a yeast nutrient suitably studied for the first fermentation stages of grape musts. It induces the expression of all varietal potentialities. Fermoplus® Starter prevents the prevalence of anomalous odors deriving from stress conditions and is determinant for the correct structural composition of the finished wine. view less | |
| Fermotan® | AEB Group | Fermotan® is a fast color stabilizer for red and rosé wines. Fermotan® enables to protect the coloring matter from oxidations during the stage of transformation of sugars into alcohol, and enables to preserve the grape polyphenolic heritage in the delicat...view more Fermotan® is a fast color stabilizer for red and rosé wines. Fermotan® enables to protect the coloring matter from oxidations during the stage of transformation of sugars into alcohol, and enables to preserve the grape polyphenolic heritage in the delicate moment of the start of the alcoholic fermentation. view less | |
| Fermotan® Antibotrytis | AEB Group | Fermotan® Antibotrytis Inhibits the action of Botrytis cinerea and re-establishes the correct tannins-anthocyanins’s balance. Fermotan ® Antibotrytis strengthens the often weak phenolic structure of wines obtained from botrytis cinerea affected grapes and...view more Fermotan® Antibotrytis Inhibits the action of Botrytis cinerea and re-establishes the correct tannins-anthocyanins’s balance. Fermotan ® Antibotrytis strengthens the often weak phenolic structure of wines obtained from botrytis cinerea affected grapes and enables to preserve color and aromas. view less | |
| Fermotan® Blanc | AEB Group | Fermotan® Blanc Increases resistance towards oxidation in white wine vinification and stops the progressive darkening of oxygen-rich white musts, without increasing their color. | |
| Ferroplex | Erbslöh Geisenheim AG | Ferroplex is a product for the prevention of metal haze on the basis of a balanced combination of gum arabic and citric acid. Ferroplex prevents that metals present in the wine react with other wine components and lead to cloudiness. Ferroplex is easy to ...view more Ferroplex is a product for the prevention of metal haze on the basis of a balanced combination of gum arabic and citric acid. Ferroplex prevents that metals present in the wine react with other wine components and lead to cloudiness. Ferroplex is easy to handle due to its fine-crystalline structure. Up to now, blue fining was necessary in many cases. A treatment that leads to a lot of problems, which can be avoided by applying Ferroplex. The main problem of a blue fining is the disposal of the sediments. Ferroplex is an environmentally friendly agent. Ferroplex components react with the metals, mainly copper and iron, and form complex compounds so that metal precipitations are prevented. Ferroplex prevents metal traces, present in the wine, to react with other wine components, thus the wine remains clear. This protective capacity is a durable one, i.e., there is no time limit. Ferroplex is able to bind a metal quantity which corresponds to a blue fining with approximately 7 g of potassium ferrocyanide per 100 L, which means, any wine with a demand of potassium ferrocyanide below 7 g/100 L can be bottled securely without blue fining, using Ferroplex instead. view less | |
| Ferrozin | Erbslöh Geisenheim AG | Ferrozin, a potassium ferrocyanide, also called potassium hexacyanoferrate-II or yellow prussiate of potash. Ferrozin reduces increased heavy metal contents to innocuous quantities. Ferrozin is available in crystalline form or as pellets for smaller dosag...view more Ferrozin, a potassium ferrocyanide, also called potassium hexacyanoferrate-II or yellow prussiate of potash. Ferrozin reduces increased heavy metal contents to innocuous quantities. Ferrozin is available in crystalline form or as pellets for smaller dosages. The consequence of an increased contamination with metals, particularly with iron, is a persistent metal haze which is formed by combinations of metals and proteins, tannins (dark blue to black casse) or phosphates (white casse, phosphatic casse, ferric casse). Moreover increased metal contents can negatively affect taste. The wine ages quicker, because the catalyst effect of the metals leads to oxidation. In addition, increased metal contents can inhibit fermentation. For this reason, especially when making sparkling wine, great importance has to be attached to the correct Ferrozin demand. Furthermore high metal contents reduce the efficiency of ascorbic acid. Ferrozin also considerably improves the clarifying effect as well as filtrability. view less | |
| Fervens Berry | Dal Cin Gildo Spa | Fervens Berry is a strain of S. cerevisiae which is particularly adapted for the production of rosé wines and young wines which will be aged for a medium amount of time. The aromatic expression of this yeast is mainly of fermentative origin and it is enha...view more Fervens Berry is a strain of S. cerevisiae which is particularly adapted for the production of rosé wines and young wines which will be aged for a medium amount of time. The aromatic expression of this yeast is mainly of fermentative origin and it is enhanced by non-tumultuous fermentation kinetics. Because of this, the best results are obtained with temperature control, especially during the earlier stages of the fermentation. The partial release of poly saccharides during alcoholic fermentation, along with negligible cell wall absorption, contributes to the high quality of color in the wines produced by the Berry yeast strain. This yeast strain is suitable for Beaujolais Nouveau style wines, because it enhances fruity notes while maintaining freshness in both aroma and taste. view less | |
| Fervens GN | Dal Cin Gildo Spa | Fervens GN , the strain GN has been selected for its capability to release still bound primary aromas (e.g. terpens and norisoprenoids), thus permitting it to obtain an increase in those aromas specific to some varieties. Such enhancement of varietal char...view more Fervens GN , the strain GN has been selected for its capability to release still bound primary aromas (e.g. terpens and norisoprenoids), thus permitting it to obtain an increase in those aromas specific to some varieties. Such enhancement of varietal characteristics also induces a remarkable persistence of after taste, with good balance between smell and taste. GN is therefore suitable for white, rose, red and nouveau wines, for which a strong varietal aromatic exaltation is required, such as Mascato (rose), Traminer (rose and linden), Riesling (white flowers, peach, apricot), Prosecco (apple and wisteria), Lambrusco of Sorbara (violet), and so on. GN is provided with killer-factor, able to neutralize the contaminating indigenous flora. It also shows a particularly high tolerance to sulfur dioxide, in hard conditions it can start fermentation more quickly than many other strains. view less | |
| Fervens Green | Dal Cin Gildo Spa | Fervens Green are beige granules of an active dry yeast (Saccharomyces cerevisiae ex p.r. bayanus) for use in the fermentation of wines. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts t...view more Fervens Green are beige granules of an active dry yeast (Saccharomyces cerevisiae ex p.r. bayanus) for use in the fermentation of wines. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In wine making, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. view less | |
| Fervens MS-08 | Dal Cin Gildo Spa | Fervens MS-08, this yeast is selected for use in structured red wines. In particular, MS-08 possesses an elevated resistance to high levels of alcohol (15.5% v/v), adapts to diverse fermentation conditions such as high temperature and possesses good varie...view more Fervens MS-08, this yeast is selected for use in structured red wines. In particular, MS-08 possesses an elevated resistance to high levels of alcohol (15.5% v/v), adapts to diverse fermentation conditions such as high temperature and possesses good varietal expression. Depending on the conditions of fermentation, it slightly degrades malic acid. If malolactic fermentation is desired this feature could facilitate a more rapid onset of the malolactic fermentation. On the palate, wines produced with MS-08 possess a subtle softness which is accompanied by general organoleptic complexity. MS-08 is recommended specifically for vinification of Sangiovese, Montepulciano, Merlot and Barbera grapes, and in general to obtain red wines with good longevity. For the best qualitative fermentation results, good nitrogen nutrition is recommended in the early stages of vinification. view less | |
| Fervens Pro6 | Dal Cin Gildo Spa | Fervens Pro6, is a yeast select in Champagne. During the tests carried out in Italy, especially on Prosecco, Pro6 has shown such good fermentative and organoleptic characteristics that DAL CIN has chosen it as a very useful yeast for the wine-making of th...view more Fervens Pro6, is a yeast select in Champagne. During the tests carried out in Italy, especially on Prosecco, Pro6 has shown such good fermentative and organoleptic characteristics that DAL CIN has chosen it as a very useful yeast for the wine-making of this important wine. Pro6 doesn't show any problem of growth, thanks to its killer-factor. In the first fermentation Pro6 is characterized by a gradual start and a regular course with optimal fermentation rate, with no difficulties at all. Pro6 ferments well in a very wide range of temperatures, and organoleptic results for this reason are extremely satisfactory. Wines usually present strong aromas of fruits and flowers as well as an interesting cleanliness both in smell and taste. It produces excellent results not only in the re-fermentation of Prosecco and high quality sparkling wines, but also in primary fermentation whenever you want to flavor, not just varietal character, the freshness of the product. Pro6 can be well used also with Cortese, Pinot blanc, Pinot gris, Riesling, Chardonnay, and Trebbiano. view less | |
| Fervens SLB | Dal Cin Gildo Spa | Fervens SLB is a yeast strain characterized by good strength, short phase of latency, regular fermentative course, and a quite moderate need of nutritional factors. SLB is highly tolerant of poor conditions such as temperature, nitrogen content, indigenou...view more Fervens SLB is a yeast strain characterized by good strength, short phase of latency, regular fermentative course, and a quite moderate need of nutritional factors. SLB is highly tolerant of poor conditions such as temperature, nitrogen content, indigenous micro flora, and so on. Thanks to all these elements, SLB can be utilized in the vinification of large volumes, even when temperature control is not possible, in the re-fermentation of sparkling wines even in pressure tanks. In first fermentations wines with clear aromas and good organoleptic balance can be obtained. In re-fermentations in autoclave, SLB develops perceptible, pleasantly fine scents of fruit. Moreover, aromas are very clean because it does not produce H2S. Thanks to its different applications SLB acts as a meeting point among final result, good quality, and economic advantage of the treatment. view less | |
| Fervens SLC | Dal Cin Gildo Spa | Fervens SLC has been expressly selected in order to carry out primary fermentation in white, rosé and red wines. It is particularly recommended for those who make large quantities of wine and have problems with the availability of tanks and cooling system...view more Fervens SLC has been expressly selected in order to carry out primary fermentation in white, rosé and red wines. It is particularly recommended for those who make large quantities of wine and have problems with the availability of tanks and cooling system, workers, time, and all other elements requested to follow strict wine making protocols. SLC fulfills all these requirements thanks to its regular fermentative course with quick completion. Besides, as its behaviour is scarcely influenced by poor conditions, it’s recommended in case of a lack of nitrogen, temperature control or in musts that are not in perfect microbiological condition. SLC is perfect for “technological” fermentation, offering quickness together with the possibility to reduce controls of must and of winery conditions (nitrogen, oxygen, hygiene, temperature), always giving wines of good-quality and without alterations as a result. Experience has proved that a proper nitrogen supply and controlled temperatures help to obtain fresh, full-bodied wines. view less | |
| Fervens Trebby | Dal Cin Gildo Spa | Fervens Trebby is characterized by elevated production of fermentation esters and acetates, especially when nitrogen availability is plentiful. When selecting this yeast, particular attention was given to a safe fermentation process by choosing a strain w...view more Fervens Trebby is characterized by elevated production of fermentation esters and acetates, especially when nitrogen availability is plentiful. When selecting this yeast, particular attention was given to a safe fermentation process by choosing a strain with good vigor and the ability to deplete sugars quickly. Trebby can be used successfully in white or red musts derived from grapes which, due to improper ripening have an aromatic content lower than expected. In order to obtain the best organoleptic results and wine longevity, it is advisable to use Trebby in combination with proper nutrition including protective factors. In this way the aromas and freshness conferred by the yeast will be preserved from an early ageing. view less | |
| Filtex 1 | Dal Cin Gildo Spa | Filtex 1 is for coarse filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dan...view more Filtex 1 is for coarse filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dangerous according to current legislation and therefore can be used without potential hazards to the user. Given the chosen raw material and the type of processing, Filtex products form a homogeneous cake with consistent porosity across the entire breadth. This ensures an optimal, deep filtration. For best filtration results, Filtex products are used along with high quality pre coats: Rhocell™, Fitofloc and Fitomix. view less | |
| Filtex 3 | Dal Cin Gildo Spa | Filtex 3 is for brilliance in filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not conside...view more Filtex 3 is for brilliance in filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dangerous according to current legislation and therefore can be used without potential hazards to the user. Given the chosen raw materials and the type of processing, Filtex products form a homogeneous cake with consistent porosity across the entire breadth. This ensures an optimal, deep filtration. For best filtration results, Filtex products are used along with high quality pre coats: Rhocell™, Fitofloc and Fitomix. view less | |
| Filtex 7 | Dal Cin Gildo Spa | Filtex 7 is for sterile filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered da...view more Filtex 7 is for sterile filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dangerous according to current legislation and therefore can be used without potential hazards to the user. Given the chosen raw materials and the type of processing, Filtex products form a homogeneous cake with consistent porosity across the entire breadth. This ensures an optimal, deep filtration. For best filtration results, Filtex products are used along with high quality pre coats: Rhocell™, Fitofloc and Fitomix. view less | |
| Fitofloc™ AG/20 | Dal Cin Gildo Spa | Fitofloc™ AG/20 predispersed, is of high porosity and is exclusively made of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polygluc...view more Fitofloc™ AG/20 predispersed, is of high porosity and is exclusively made of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which the cellulose molecules are composed of. view less | |
| Fitofloc™ DC | Dal Cin Gildo Spa | Fitofloc™ is made exclusively of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which cellulose molecules a...view more Fitofloc™ is made exclusively of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which cellulose molecules are composed of. view less | |
| Fitofloc™ Super | Dal Cin Gildo Spa | Fitofloc is made exclusively from a very pure plant fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucidic chains in which cellulose molecules are co...view more Fitofloc is made exclusively from a very pure plant fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucidic chains in which cellulose molecules are composed of. In order to avoid a rapid inactivation of the fiber, which would lead to a lower chemical-physical absorption capacity, the product is set up through strictly physical techniques, and the separation of every single fiber. So, these fibers come to a typical, extended structure instead of the closed one. This modification makes the specific surface itself of cellulose wider, increasing its capacity for retention. Fitofloc Super is for very fine filtration. view less | |
| Fitofloc™AG/60 | Dal Cin Gildo Spa | Fitofloc™ AG/60 predispersed, is of medium porosity and is made exclusively from a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories that is a complete re-elaboration of the inter-molecular structure of the po...view more Fitofloc™ AG/60 predispersed, is of medium porosity and is made exclusively from a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories that is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which cellulose molecules are composed of. view less | |
| Fitomix DC | Dal Cin Gildo Spa | Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very ...view more Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very good results of clarity and flow-rate. The solid structure of Fitomix binds mineral silica well avoiding any loss of this material in the filtered liquid during filtration. This reduces abrasions in the filter element compared to the use of only Kieselgur or Perlite. view less | |
| Fitomix Largo | Dal Cin Gildo Spa | Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very ...view more Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very good results of clarity and flow-rate. The solid structure of Fitomix binds well the mineral silica avoiding loss of this material in the filtered liquid during filtration. This reduces abrasions in the filter element compared to the use of only Kieselgur or Perlite. view less | |
| Fitomix Super | Dal Cin Gildo Spa | Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very ...view more Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very good results of clarity and flow-rate. The solid structure of Fitomix binds well the mineral silica avoiding loss of this material in the filtered liquid during filtration. This reduces abrasions of the filter element compared to the use of only Kieselgur or Perlite. view less | |
| Flor-Stop™ | Dal Cin Gildo Spa | Flor-Stop™ is made of pure paraffin tablets containing very small quantities of allyl isothiocyanate. The activated tablets float on the surface of the wine. These will protect it from spoiled film yeasts and other microbial changes that lead to a volatil...view more Flor-Stop™ is made of pure paraffin tablets containing very small quantities of allyl isothiocyanate. The activated tablets float on the surface of the wine. These will protect it from spoiled film yeasts and other microbial changes that lead to a volatile acidity and an increase in acetaldehydes. view less | |
| FloraClair | Erbslöh Geisenheim AG | FloraClair is a preparation based on a plant protein made from peas which are not genetically modified. FloraClair is applied for clarification and harmonization. It is free from casein and non-allergic. The plant protein used for production is derived fr...view more FloraClair is a preparation based on a plant protein made from peas which are not genetically modified. FloraClair is applied for clarification and harmonization. It is free from casein and non-allergic. The plant protein used for production is derived from a natural process without any use of chemical solvents. The plant protein is neutral in taste and smell and is employed in the food industry for numerous fields of application. FloraClair is applied as gelatin replacement in must to clarify or to support flotation. In white or rosé must FloraClair selectively adsorbs oxidized yellowish/brownish coloration and thus is a means to refresh and brighten colors in wine. For the clarification of white and rosé wine, FloraClair must be combined with the acidic silica sol Blankasit®. Only in combination with Blankasit® or Klar-Sol Super a good clarifying effect is obtained. view less | |
| FloraClair Liquid | Erbslöh Geisenheim AG | FloraClair Liquid is a phytoprotein in liquid form for the clarification and harmonization of must and wine. FloraClair Liquid is directly added and thus application is significantly facilitated and user-friendly. The plant protein is derived from peas wh...view more FloraClair Liquid is a phytoprotein in liquid form for the clarification and harmonization of must and wine. FloraClair Liquid is directly added and thus application is significantly facilitated and user-friendly. The plant protein is derived from peas which are not genetically modified and is obtained by a natural extraction process. FloraClair Liquid is free from casein and non-allergic. In the grape must FloraClair Liquid is applied to support flotation and sedimentation. In white or rosé must FloraClair Liquid selectively adsorbs oxidized yellowish/brownish colorations and thus is a means to refresh and brighten colors. The effective young wine clarification with FloraClair Liquid is made in combination with an acidic silica sol. For the clarification of red wines with a high concentration of tannic substances, FloraClair Liquid can also be applied as single component. Besides clarification the tannin structure is harmonized. view less | |
| Food Grade Glycine | Hebei Donghua Jiheng Fine Chemical Co., Ltd. | Food Grade Glycine is a white crystalline powder with a sweet taste. It is often used as a flavoring , sweetener, acid corrector or buffer in alcoholic beverages, soft drinks, wine, edible salt, vinegar and processed meat, etc. It is soluble in water, som...view more Food Grade Glycine is a white crystalline powder with a sweet taste. It is often used as a flavoring , sweetener, acid corrector or buffer in alcoholic beverages, soft drinks, wine, edible salt, vinegar and processed meat, etc. It is soluble in water, somewhat soluble in methanol and ethanol and insoluble in acetone. view less | |
| Fumaric Acid | Shandong Longlive Bio-Technology Co., Ltd | Fumaric Acid has bacteriostatic and antiseptic function. It can be used as acidulant, acidity regulator, acidifier, thermal-oxidative resist auxiliary, curing accelerant and spice. It is widly used in producing various carbonic acid drink, wine, concentra...view more Fumaric Acid has bacteriostatic and antiseptic function. It can be used as acidulant, acidity regulator, acidifier, thermal-oxidative resist auxiliary, curing accelerant and spice. It is widly used in producing various carbonic acid drink, wine, concentrated solid drink, ice cream and other cold foods and drinks. view less | |
| GaliTan | Tanin Sevnica d.d. | GaliTan is an antique white powder that has a bitter taste and is soluble in water or ethanol. This product is a rich source of natural gallotannins which have been extracted from the fruit pods of the Tara plant, Caesalpinia spinosa. It is used as a tann...view more GaliTan is an antique white powder that has a bitter taste and is soluble in water or ethanol. This product is a rich source of natural gallotannins which have been extracted from the fruit pods of the Tara plant, Caesalpinia spinosa. It is used as a tannin for wine which is important in developing flavor complexity while remaining mellow and smooth. This product can be used in functional foods applications. view less | |
| Gallovin® | AEB Group | Gallovin® is a hydrolyzed tannin extracted from the galla-nut of Robinia Pseudoacacia. Gallovin®, ensures the most suitable chemical-physical conditions, in order to grant aromatic freshness and the most pleasant perceptions of varietal aromas in white wi...view more Gallovin® is a hydrolyzed tannin extracted from the galla-nut of Robinia Pseudoacacia. Gallovin®, ensures the most suitable chemical-physical conditions, in order to grant aromatic freshness and the most pleasant perceptions of varietal aromas in white wines. view less | |
| Gallovit® C | AEB Group | Gallovit® C is an oxidation-reduction stabilizer for wines based on gall tannin and ascorbic acid. It can be used for cellar operations which diffuses oxygen into the must. It can be used when the utilization of sulphur dioxide has to be reduced or when v...view more Gallovit® C is an oxidation-reduction stabilizer for wines based on gall tannin and ascorbic acid. It can be used for cellar operations which diffuses oxygen into the must. It can be used when the utilization of sulphur dioxide has to be reduced or when very high values of such antiseptic are already present. view less | |
| GelaFish | Erbslöh Geisenheim AG | GelaFish is an edible gelatin which is applied for the treatment of juice, wine and other beverages. It is made of fish skins and represents an alternative to the traditional gelatin of animal origin. The product is of high purity. The Bloom value lies be...view more GelaFish is an edible gelatin which is applied for the treatment of juice, wine and other beverages. It is made of fish skins and represents an alternative to the traditional gelatin of animal origin. The product is of high purity. The Bloom value lies between 130 and 170 Bloom which is the optimal range for beverage treatment. GelaFish is a well soluble ground gelatin of food-grade quality, which is especially characterized by an optimal clarifying performance and an efficient tannin reduction. If gelatin is applied alone, then the flocculation depends on the quantity of tannins present. In its activity GelaFish is comparable to ErbiGel®, the only difference between the two products is the raw material. To avoid, in case of wines with a low tannin content, an incomplete flocculation and the formation of secondary haze, the treatment with gelatin should only be carried through in a combined fining with silica sol (Blankasit® or Klar-Sol). The combination with silica sol usually results in a better and more intense clarification. view less | |
| Gelagreen™ | Dal Cin Gildo Spa | Gelagreen™ are yellow gelatine granules for use in fining wine. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze...view more Gelagreen™ are yellow gelatine granules for use in fining wine. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. view less | |
| Gelasil® | AEB Group | Gelasil® is a fine-grain, 100 degrees bloom gelatin and is studied for combined clarifications with both bentonite and silica sol. It is pure, indicated for the clarification of musts, wines, distillates become very tannic for the prolonged contact with w...view more Gelasil® is a fine-grain, 100 degrees bloom gelatin and is studied for combined clarifications with both bentonite and silica sol. It is pure, indicated for the clarification of musts, wines, distillates become very tannic for the prolonged contact with wood. This clarification aid has no affinity towards coloring substances, even high doses can be used without causing color losses in wines. view less | |
| Gelasil® XL | AEB Group | Gelasil® XL is a micro-granular alimentary gelatine that, thanks to its innovative production system, is soluble not only in warm but also in cold water. Gelasil® XL builds flakes which precipitate quickly, giving compact sediments easy to be filtered and...view more Gelasil® XL is a micro-granular alimentary gelatine that, thanks to its innovative production system, is soluble not only in warm but also in cold water. Gelasil® XL builds flakes which precipitate quickly, giving compact sediments easy to be filtered and has no affinity towards the colouring matter. This product is used in red wines. view less | |
| Gelbentonite™ DC | Dal Cin Gildo Spa | Gelbentonite DC is classified as “special” because of its purity and high activity. It was created by Dal Cin Spa Laboratories in 1968, and has since been improved in its now filament form. The raw material is selected specifically for this purpose and go...view more Gelbentonite DC is classified as “special” because of its purity and high activity. It was created by Dal Cin Spa Laboratories in 1968, and has since been improved in its now filament form. The raw material is selected specifically for this purpose and goes through several complex transformations in order to eliminate any contaminants from the pure montmorillonite. It takes 3kg of raw material to produce 1 kg of final product. The final product is made from very pure montmorillonite with high absorption and clarifying power and is about 5 times more effective than the best classic powdered bentonites on the market. This results in lower rates being used which also produces less sediment. The filament form also reduces the hazards caused by dust during the preparation. The properties of Gelbentonite DC are particularly suited to the fining of premium white juices, white wines, and red wines where over fining should be avoided. view less | |
| Geliko® Kosher Gelatine | GELITA | Geliko® Kosher Gelatine is a pure protein of natural origin. It is able to absorb 5 to 10 times its own weight of cold water. It is used in all areas of food manufacturing such as gummy bears, fruit yogurts or aspic products. | |
| Gelsol® | AEB Group | Gelsol® is a special hydrosolubilized gelatin for the clarification of red and white wines and distillates. In red wines it plays a decisive role in the product quality, as it eliminates astringent polyphenols and leaves the color intensity totally unalte...view more Gelsol® is a special hydrosolubilized gelatin for the clarification of red and white wines and distillates. In red wines it plays a decisive role in the product quality, as it eliminates astringent polyphenols and leaves the color intensity totally unaltered view less | |
| Gerbinol® Super | Erbslöh Geisenheim AG | Gerbinol® Super is an unusually efficient and, if adequately dosed, at the same time carefully and gently acting agent for the adsorption of tannins. Gerbinol® Super is based on special proteins such as isinglass, milk protein, substances which are attach...view more Gerbinol® Super is an unusually efficient and, if adequately dosed, at the same time carefully and gently acting agent for the adsorption of tannins. Gerbinol® Super is based on special proteins such as isinglass, milk protein, substances which are attached to a selectively acting adsorption agent. Due to the well-balanced composition and production process, the product does not remain in the wine, i.e. Gerbinol® Super can be applied preferably as „final fining treatment“ prior to bottle filling. Purity and quality are proved by specialized laboratories. Immediately after addition, Gerbinol® Super flocculates in the wine. The voluminous flakes must be distributed evenly by intensive stirring. The resulting fine flakes have adsorptive properties and show astonishingly successful results even when contact times are short. They can be easily separated by filtration or separation. view less | |
| Ginger Blend Extract, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Ginger Blend Extract, Natural (Organic NOP) is a brown to dark brown liquid extract of ginger. Ginger Blend Extract, Natural (Organic NOP) provides the characteristic flavor of ginger to its desired applications. It has a wide variety of food-based appl...view more Ginger Blend Extract, Natural (Organic NOP) is a brown to dark brown liquid extract of ginger. Ginger Blend Extract, Natural (Organic NOP) provides the characteristic flavor of ginger to its desired applications. It has a wide variety of food-based applications, such as in baked goods, beverages, wine, beers, and ice cream, etc. view less | |
| Ginger Extract Wonf, Natural | A.M. Todd Botanical Therapeutics | Ginger Extract Wonf, Natural is a dark yellow to amber liquid. Ginger Extract Wonf, Natural has a fresh, ginger root flavor, that can be used for baking, in beverages (including beer and wine), and ice cream. One teaspoon should be sufficient for the typi...view more Ginger Extract Wonf, Natural is a dark yellow to amber liquid. Ginger Extract Wonf, Natural has a fresh, ginger root flavor, that can be used for baking, in beverages (including beer and wine), and ice cream. One teaspoon should be sufficient for the typical cake or cookie recipe. Its product number is 04-679-02. view less | |
| Ginger Extract Wonf, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Ginger Extract Wonf, Natural (Organic Compliant) is a dark yellow to amber liquid. Ginger Extract Wonf, Natural (Organic Compliant) is an organic ingredient that has a fresh, ginger root flavor, that can be used for baking, in beverages (including beer an...view more Ginger Extract Wonf, Natural (Organic Compliant) is a dark yellow to amber liquid. Ginger Extract Wonf, Natural (Organic Compliant) is an organic ingredient that has a fresh, ginger root flavor, that can be used for baking, in beverages (including beer and wine), and ice cream. One teaspoon should be sufficient for the typical cake or cookie recipe. Its product number is 04-551-01. view less | |
| Ginger Extract Wonf, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Ginger Extract Wonf, Natural (Organic NOP) is a pale yellow to yellow liquid. It provides the characteristics of ginger to its desired applications. Ginger Extract Wonf, Natural (Organic NOP) has a fresh, ginger root flavor, that can be used for baking, i...view more Ginger Extract Wonf, Natural (Organic NOP) is a pale yellow to yellow liquid. It provides the characteristics of ginger to its desired applications. Ginger Extract Wonf, Natural (Organic NOP) has a fresh, ginger root flavor, that can be used for baking, in beverages (including beer and wine), and ice cream. One teaspoon should be sufficient for the typical cake or cookie recipe. It does not carry a number of certificates that Ginger Extract Wonf, Natural (Organic NOP) 04-460-04 does. Its product number is 04-320-02. view less | |
| Glucomalt® High Maltose Glucose Syrup | Tereos | Glucomalt® High Maltose Glucose Syrup is a liquid sweetener that is high in maltose content. It is a water-like, transparent liquid that is viscous and has a light, sweet taste. This product can be used in a variety of confectionery, brewery, and fermenta...view more Glucomalt® High Maltose Glucose Syrup is a liquid sweetener that is high in maltose content. It is a water-like, transparent liquid that is viscous and has a light, sweet taste. This product can be used in a variety of confectionery, brewery, and fermentation industries for items such as boiled sweets, gums and jellies, beer, toppings and glazes, and breakfast cereals. view less | |
| Glucono-Delta-Lactone(GDL) | Foodchem International Corporation | Glucono-Delta-Lactone(GDL) is a naturally occurring food additive that has an appearance of a white odorless crystalline powder. This product is often used as a sequestrant, an acidifier, or a curing, pickling and leavening agent. It is commonly found in ...view more Glucono-Delta-Lactone(GDL) is a naturally occurring food additive that has an appearance of a white odorless crystalline powder. This product is often used as a sequestrant, an acidifier, or a curing, pickling and leavening agent. It is commonly found in honey, fruit juices and wine. view less | |
| Goji (Wolf) Berry Distillate, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Goji (Wolf) Berry Distillate, Natural (Organic NOP) is a colorless liquid distillate of the goji berry. Goji (Wolf) Berry Distillate, Natural (Organic NOP) provides the characteristic flavor of goji to its desired applications. It has a wide variety of ...view more Goji (Wolf) Berry Distillate, Natural (Organic NOP) is a colorless liquid distillate of the goji berry. Goji (Wolf) Berry Distillate, Natural (Organic NOP) provides the characteristic flavor of goji to its desired applications. It has a wide variety of food-based applications, such as in wines, juices, and in many culinary dishes, etc. view less | |
| Goji (Wolf) Berry Extract, Natural | A.M. Todd Botanical Therapeutics | Goji (Wolf) Berry Extract, Natural is a light brown to dark brown liquid extract of the goji berry. Goji (Wolf) Berry Extract, Natural provides the characteristic flavor of goji to its desired applications. It has a wide variety of food-based applicatio...view more Goji (Wolf) Berry Extract, Natural is a light brown to dark brown liquid extract of the goji berry. Goji (Wolf) Berry Extract, Natural provides the characteristic flavor of goji to its desired applications. It has a wide variety of food-based applications, such as in wines, juices, and in many culinary dishes, etc. view less | |
| Goji (Wolf) Berry Extract, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Goji (Wolf) Berry Extract, Natural (Organic Compliant) is an orange-brown to dark orange-brown liquid distillate of the goji berry. Goji (Wolf) Berry Extract, Natural (Organic Compliant) provides a dark berry and seedy type of flavor to its desired appli...view more Goji (Wolf) Berry Extract, Natural (Organic Compliant) is an orange-brown to dark orange-brown liquid distillate of the goji berry. Goji (Wolf) Berry Extract, Natural (Organic Compliant) provides a dark berry and seedy type of flavor to its desired applications. It has a wide variety of food-based applications, such as in wines, juices, and in many culinary dishes, etc. view less | |
| Goji (Wolf) Berry Extract, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Goji (Wolf) Berry Extract, Natural (Organic NOP) is a light orange-brown to brown liquid extract of the goji berry. Goji (Wolf) Berry Extract, Natural (Organic NOP) provides the characteristic flavor of goji to its desired applications. It has a wide va...view more Goji (Wolf) Berry Extract, Natural (Organic NOP) is a light orange-brown to brown liquid extract of the goji berry. Goji (Wolf) Berry Extract, Natural (Organic NOP) provides the characteristic flavor of goji to its desired applications. It has a wide variety of food-based applications, such as in wines, juices, and in many culinary dishes, etc. view less | |
| Goji (Wolf) Berry Extract, Natural (Organic NOP) (Dry) | A.M. Todd Botanical Therapeutics | Goji (Wolf) Berry Extract, Natural (Organic NOP) (Dry) is a yellowish brown powder extract of the goji berry. Goji (Wolf) Berry Extract, Natural (Organic NOP) (Dry) provides the characteristic flavor of goji to its desired applications. I has a wide var...view more Goji (Wolf) Berry Extract, Natural (Organic NOP) (Dry) is a yellowish brown powder extract of the goji berry. Goji (Wolf) Berry Extract, Natural (Organic NOP) (Dry) provides the characteristic flavor of goji to its desired applications. I has a wide variety of food-based applications, such as in wines, juices, and in many culinary dishes, etc. view less | |
| Gold Gelatine Sheets | Dal Cin Gildo Spa | Gold Gelatine Sheets are yellow transparent sheets of gelatine used for the fining of wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by fi...view more Gold Gelatine Sheets are yellow transparent sheets of gelatine used for the fining of wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. view less | |
| Gommarabica™ DC | Dal Cin Gildo Spa | Gommarabica™ DC is a solution obtained from Acacia gum that has a light color and is perfectly clear and stable. It is highly protective, in particular of proteic substances, colorant matter, and other unstable colloids. When added to wines it prevents th...view more Gommarabica™ DC is a solution obtained from Acacia gum that has a light color and is perfectly clear and stable. It is highly protective, in particular of proteic substances, colorant matter, and other unstable colloids. When added to wines it prevents the appearance of different irons, iron phosphate and copper “casses” and also supports meta tartaric acid action. Gommarabica™ DC is also used to improve wine sensory characteristics: the macro-molecule interacts with tannins by surrounding them and reducing their re-activity with the taste bud receptors. Therefore bitter and astringent sensations that can imbalance the wine, are reduced. The poly saccharide composition gives smoothness, volume, and roundness to the overall wine balance. view less | |
| Grandecó | Dal Cin Gildo Spa | Grandecó is a plant based active carbon with high absorbent capacity for colorant substances found in wines. Given its high specific surface area it removes polyphenolic compounds and can rapidly and decisively fix potential chromatic discrepancies that c...view more Grandecó is a plant based active carbon with high absorbent capacity for colorant substances found in wines. Given its high specific surface area it removes polyphenolic compounds and can rapidly and decisively fix potential chromatic discrepancies that can occur during the production process. By using granular products, Dal Cin Spa Laboratories was able to obtain a completely unique product within the genre: Grandecó pellet form carbon for wine making. Grandecó is practical to use and avoids “carbon linked problems” since the pellets do not release powder. Therefore the bags can be emptied without aggravating the users and without the formation of “clouds” of powder. Grandecó can be hydrated in water better than normal carbon powder since the pellets are quickly moistened and distributed in water, this consequently saves preparation time. view less | |
| GranuBent PORE-TEC | Erbslöh Geisenheim AG | GranuBent PORE-TEC is a top-quality sodium bentonite with high swelling capacity and of special purity. The good clarifying effect and high protein adsorbing properties, even for beverages with different pH-values are the main characteristics. GranuBent P...view more GranuBent PORE-TEC is a top-quality sodium bentonite with high swelling capacity and of special purity. The good clarifying effect and high protein adsorbing properties, even for beverages with different pH-values are the main characteristics. GranuBent PORE-TEC is particularly flocculation active, considerably filtration improving and its effect on beverages is careful and mild. Fully pulverized bentonite is used for the production of GranuBent PORE-TEC, thus the granulate is particularly easily suspensible and free from coarse mineral components. GranuBent PORE-TEC is a natural, granulated and almost dust-free sodium bentonite of highest purity specially for beverage treatment. Granulation according to PORE-TECnology. The product fully complies with the requirements of the “Organisation Internationale de la Vigne et du Vin / OIV” (International Organisation of Vine and Wine). It is proved for purity and quality by specialized laboratories. National rules and regulations must be observed. The use of GranuBent PORE-TEC for the treatment of wine is not allowed in the Federal Republic of Germany. view less | |
| Granucol® GE/FA | Erbslöh Geisenheim AG | Granucol® GE/FA are activated carbon pellets of vegetable origin. Granucol® is prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. Moreover, the special production process assures an excellen...view more Granucol® GE/FA are activated carbon pellets of vegetable origin. Granucol® is prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. Moreover, the special production process assures an excellent distribution of the individual pellets. The convenient application of Granucol® results in a selective adsorption of undesired coloring matter, taste-giving or olfactive substances. The carbons undergo a special production process and thus finest matter can be bound without affecting adsorptive power. In such a way separation is effected more quickly and the bouquet substances of the beverages are widely preserved. Accordingly selective is the reaction of the different Granucol® types with regard to the treatment of off-taste and off-smells and to reduce increased contents of tannins and coloring matter. Granucol® does not only deposit rather quickly but also very well. Usually, Granucol® is added first to the beverage, when combined with other fining agents. A subsequent gelatin/silica sol fining improves sedimentation and filterability. view less | |
| Grapefruit Extract, Natural | A.M. Todd Botanical Therapeutics | Grapefruit Extract, Natural is alight yellow liquid extract of grapefruit. Grapefruit Extract, Natural provides the characteristic flavor of grapefruit to its desired applications and is oil soluble. It has a wide variety of food-based applications, such...view more Grapefruit Extract, Natural is alight yellow liquid extract of grapefruit. Grapefruit Extract, Natural provides the characteristic flavor of grapefruit to its desired applications and is oil soluble. It has a wide variety of food-based applications, such as in cookies, cakes, ice creams, beverages, beers, and wines, etc. view less | |
| Grapefruit Extract Wonf, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Grapefruit Extract Wonf, Natural (Organic Compliant) is a colorless to pale yellow translucent liquid extract of grapefruit with other natural flavors. Grapefruit Extract Wonf, Natural (Organic Compliant) provides mild, sweet grapefruit notes with a very...view more Grapefruit Extract Wonf, Natural (Organic Compliant) is a colorless to pale yellow translucent liquid extract of grapefruit with other natural flavors. Grapefruit Extract Wonf, Natural (Organic Compliant) provides mild, sweet grapefruit notes with a very slight bitter edge. It provides a lift and juicy finish when used in combination with other citrus flavors. It has a wide variety of food-based applications, such as in cookies, cakes, ice creams, beverages, beers, and wines, etc. view less | |
| Guardox™ PA | Handary | Guardox™ PA ultrapure Phytic acid is extracted from rice bran. It is used as a preservative with anti-oxidation and stabilising property in food and beverage applications. | |
| Harmony™ Color | Dal Cin Gildo Spa | Harmony™ Color is suitable for treating red and rose wines both during wine-making and “elevage”. Thanks to the presence of phenolic fractions, it has stimulated and accelerated the reactions that lead to the polymerization and stabilization of the anthoc...view more Harmony™ Color is suitable for treating red and rose wines both during wine-making and “elevage”. Thanks to the presence of phenolic fractions, it has stimulated and accelerated the reactions that lead to the polymerization and stabilization of the anthocyanin fraction of red wines, favoring especially the interaction with oxygen molecules. Moreover, Harmony™ Color shows a significant absorbing action that originated pleasant and extremely clean wines from an organoleptic point of view. For its characteristics, it has an ideal action during the operations of micro-oxygenation and during open air racking. Harmony™ Color can also be used in combination with procyanidinic tannins such as Top Tan or Tannirouge Flash, or with Tannex Flash during the first steps of wine making. view less | |
| Harmony™ Full | Dal Cin Gildo Spa | Harmony™ Full is the ideal additive for treating sharp wines that need an organoleptic evolution to become more round and full-bodied, thanks to its complex composition. In red wines it is suitable to correct the tannic sharpness making a balanced and rou...view more Harmony™ Full is the ideal additive for treating sharp wines that need an organoleptic evolution to become more round and full-bodied, thanks to its complex composition. In red wines it is suitable to correct the tannic sharpness making a balanced and rounder taste, giving these wines complex and pleasant aromatic notes. It gives roundness and more fullness to white wines, especially favoring flavor evolution toward a more complex and persistent note. For its characteristics it can be used on white, red and rose wines, especially in the “élevage” phase, both in traditional tanks (stainless steel or concrete) and in barrels. Very good results are obtained also using the product during fermentation, enabling an early beginning to the stabilization reaction. Moreover, if it’s used during sparkling, an interesting improvement of wine perlage is obtained. view less | |
| Harmony™ MP | Dal Cin Gildo Spa | Harmony™ MP is a preparation designed to maximize the more desired properties of yeast mannoproteins. Its formulation insures a rapid disposition of yeast poly saccharides in order to increase stability, fullness and complexity of the wine, thus avoiding ...view more Harmony™ MP is a preparation designed to maximize the more desired properties of yeast mannoproteins. Its formulation insures a rapid disposition of yeast poly saccharides in order to increase stability, fullness and complexity of the wine, thus avoiding the long and often unpredictable soak on yeast lees at the end of the fermentation. Its characteristics allow it to be used on wines destined for early consumption or aging, whether white, red or rosé. Given its solubility and rapid action, Harmony™ MP is best used on finished wine immediately prior to bottling where it will optimize the stabilization of the wine and quickly overwhelm any eventual organoleptic deficiencies. Harmony™ MP can also be used during the sharpening phase. It may be used as an alternative to, or in combination with, Harmony™ Full, if time is limiting, if the temperature is low or if a periodic mixing or bâtonnage cannot be performed. The use of Harmony™ MP is recommended for the following: improve protein and tartrate stability of wine, improve color stability of both white and red wines, increase the taste sensations of fullness, softness and complexity, improve the structure and tastiness of the wine, increase the aromatic persistence and complexity, regulate and increase the kinetics of the malolactic fermentation. view less | |
| Harmony™ R | Dal Cin Gildo Spa | Harmony™ R has a specific structuring action ideal for rosé and red wines. The action of the poly phenolic fractions, with a specific polymerizing effect makes Harmony™ R ideal for improving wines lacking in body and character, even in case of not very fa...view more Harmony™ R has a specific structuring action ideal for rosé and red wines. The action of the poly phenolic fractions, with a specific polymerizing effect makes Harmony™ R ideal for improving wines lacking in body and character, even in case of not very favorable harvest or high yields. Harmony™ R is suitable for preserving wine color from possible degradation, also in case of wines derived from grapes affected by Botrytis, and can be combined with other tannins (TANNIROUGE or TOP TAN). view less | |
| Harmony™ W | Dal Cin Gildo Spa | Harmony™ W is ideal to enrich the structure and complexity of white wines. Its particular composition enables it to improve the structure of the wines, with a special care for their harmony and taste balance. Its phenolic fraction protects from oxidation ...view more Harmony™ W is ideal to enrich the structure and complexity of white wines. Its particular composition enables it to improve the structure of the wines, with a special care for their harmony and taste balance. Its phenolic fraction protects from oxidation and contributes to the flavor evolution, giving more complex and definite notes. view less | |
| HarmoVin® CF | Erbslöh Geisenheim AG | HarmoVin® CF is a casein-free powdered specific compound. HarmoVin® CF has a well balanced, efficient yet not aggressively acting PVPP portion. With wines lacking an agreeable and clean sensation, HarmoVin® CF is applied for wine harmonization; the produc...view more HarmoVin® CF is a casein-free powdered specific compound. HarmoVin® CF has a well balanced, efficient yet not aggressively acting PVPP portion. With wines lacking an agreeable and clean sensation, HarmoVin® CF is applied for wine harmonization; the product is color and aroma preserving. Harmovin® CF is based on gelatin, PVPP and silicates. Principally HarmoVin® CF can be applied in every stage, i.e., also before the usual clarifying treatment. It is however recommendable to perform HarmoVin® CF treatment only after completed clarification, since only then a sensory unbalance or unclean sensory impression is clearly perceptible. view less | |
| Hefacell® | Erbslöh Geisenheim AG | Hefacell® is a natural product which supports the propagation and fermenting capacity of the yeast. Hefacell® assures a quick onset of fermentation along with high alcohol yield. The most important characteristics of this product are its high adsorption p...view more Hefacell® is a natural product which supports the propagation and fermenting capacity of the yeast. Hefacell® assures a quick onset of fermentation along with high alcohol yield. The most important characteristics of this product are its high adsorption power with regard to fermentation-inhibiting substances, for instance fatty acids, residues from spraying agents, etc. Hefacell® is a pulverized preparation of yeast cell walls and is suitable for the requirements of wine making. It is freely flowing, of a fine, granulate-like structure, of light yellow to brownish yellow appearance and has an intensive, typical smell. Its measurable effect consists in making wines with a higher yield of alcohol along with residual sugar fermentation to a very large extent. This fact also applies to musts with high density (e.g. Auslese, Eiswein, etc.=Germany quality distinctions). view less | |
| High Fructose Corn Syrup | Kailu Ever Brilliance Biotechnology Co., Ltd. | High Fructose Corn Syrup is a colorless to light yellow colored powder derived from corn starch. This product is most commonly used as a sugar substitute in dairy, beverage, and wine applications. | |
| HydroGum | Erbslöh Geisenheim AG | HydroGum is a liquid product from first-class, specially prepared gums arabic. HydroGum is neutral in-smell and stabilized with SO2 and citric acid. Gum arabic (E 414) is a natural product. It is extracted from the dried sap of acacia senegal which consis...view more HydroGum is a liquid product from first-class, specially prepared gums arabic. HydroGum is neutral in-smell and stabilized with SO2 and citric acid. Gum arabic (E 414) is a natural product. It is extracted from the dried sap of acacia senegal which consists of Larabinose, D-galactose, L-rhamnose and D-glucuronic acid in the ration of 3:3:1:1. HydroGum is made from such a first quality gum arabic by a special production process. Due to the liquid form of HydroGum, the former problem of lump formation in opened packages containing gum arabic powder is history. HydroGum acts as protective colloid against copper haze and light iron haze. Dependent on copper, respectively iron ions present, the preventive effect against such heavy metal hazes has a certain time limit. Furthermore HydroGum acts as a support to prevent crystal precipitations, yet dependent on the degree of over-saturation of the treated wines, also the preventive effect against crystal precipitations is subject to a time limit. A positive side effect of HydroGum addition is an enhanced mouthfeel of the wines. Moreover the wines acquire a full-bodied character. In red and rosé wines, HydroGum has also a color-stabilizing effect. view less | |
| HydroGum Bio | Erbslöh Geisenheim AG | HydroGum Bio is a high-quality liquid gum arabic from organic farming, certified according to Regulation (EC) no. 834/2007. HydroGum Bio does not contain SO2 and is thus neutral in smell. Gum arabic (E 414) is a natural product, extracted from the dried s...view more HydroGum Bio is a high-quality liquid gum arabic from organic farming, certified according to Regulation (EC) no. 834/2007. HydroGum Bio does not contain SO2 and is thus neutral in smell. Gum arabic (E 414) is a natural product, extracted from the dried sap of Acacia seyal. The certified cultivation and the careful and gentle processing according to the EU Regulation on organic agriculture assure a high quality. HydroGumBio is a liquid product and thus very easy to handle. It can be added directly to the wine. HydroGum Bio acts as protective colloid against copper haze and light iron haze. Dependent on copper and/or iron ions present, the prevention of such heavy metal haze is limited in time. Moreover HydroGum Bio has a supporting effect against crystal precipitations, yet dependent on the degree of over-saturation of the treated wine, the prevention of crystal precipitations lasts only for a restricted period of time. As side effect of the HydroGum Bio addition mouthfeel is improved, the wines present themselves with a full taste impression. view less | |
| Idrosol® | AEB Group | Idrosol® is a highly concentrated liquid gelatin, stable and activated through particular processes and it sensibly improves the sensorial aspects of the treated wines. | |
| Infinity Class | Dal Cin Gildo Spa | Infinity Class is a tannin characterized by great harmony and finesse. It increases the complexity of the aroma with vanilla, caramel and mocha notes as well as a subtle touch of the finest oak. It increases the complexity with the flavors already found i...view more Infinity Class is a tannin characterized by great harmony and finesse. It increases the complexity of the aroma with vanilla, caramel and mocha notes as well as a subtle touch of the finest oak. 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 (aroma), cleanliness by removing off-flavor as reductive notes and by re-establishing the redox balance. view less | |
| Infinity Creamy | Dal Cin Gildo Spa | Infinity Creamy gives wines a notable sensory impact. On the nose, increases complexity with notes that remind of confectionery as well as coconut and vanilla that are typical of toasted wood. The impact found on the nose is confirmed in the mouth with an...view more Infinity Creamy gives wines a notable sensory impact. On the nose, increases complexity with notes that remind of confectionery as well as coconut and vanilla that are typical of toasted wood. The impact found on the nose is confirmed in the mouth with an improved structure. It can be used on white and red wines during the élevage and for finishing touches. During the élevage it can be used in three or more fill barrels in order to contribute to the aromatic intensity and complexity. Infinity Creamy also has a good sensory impact on the palette (flavor) cleanliness by removing off-flavor as reductive notes and by re-establishing the redox balance. The aroma shows wider and cleaner aromas, in red wines it reveals black/red fruits notes. At high dosages, especially in white wines, it redesigns the sensory profile and increases the final value of the wine. Infinity Creamy has an extraordinary effect and therefore can be used even at low dosages or for blends. view less | |
| Infinity Fruity Red | Dal Cin Gildo Spa | Infinity Fruity Red blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use Infinity Fruity Red for finishing touches and before bottling for red wines....view more Infinity Fruity Red blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use Infinity Fruity Red for finishing touches and before bottling for red wines. It removes molecules that mask the wines aromas, hence revealing a cleaner and more open nose. This correction allows for an improved expression of the fruit and jam aromas found in the wine that were “masked” by small defects accumulated during the various wine making processes. In taste the structure is improved in terms of better balance, persistence and after taste length, without influencing the astringency. view less | |
| Infinity Fruity White | Dal Cin Gildo Spa | Infinity Fruity White blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use for finishing touches and before bottling for white wines, the most remark...view more Infinity Fruity White blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use for finishing touches and before bottling for white wines, the most remarkable result is the clean aroma, due to the removing off-flavor as reductive notes and by re-establishing the redox balance. This correction allows for an improved expression of the fruity and floral aromas found in the wine that were “masked” by small defects accumulated during the various wine making processes. In taste the structure is improved in terms of better balance and persistence. In many wines a notable increase in flavor and after taste is perceived. view less | |
| Ingredients for Alcoholic Beverages | L'Italiana Aromi srl | L'Italiana Aromi's range of ingredients for alcoholic beverages includes infusions, tinctures, distillates and extracts of herbs, roots, berries, seeds, barks, flowers and fruits. It also includes fruit flavourings, creamy, mellow flavourings, fantasy fla...view more L'Italiana Aromi's range of ingredients for alcoholic beverages includes infusions, tinctures, distillates and extracts of herbs, roots, berries, seeds, barks, flowers and fruits. It also includes fruit flavourings, creamy, mellow flavourings, fantasy flavourings, cocoa, coffee, liquorice extract, cloudifiers, and wine bouquets. Applications include bitters and digestives, traditional liqueurs and aperitifs, alcopops, vermouth, sweet and fruit liqueurs, cocktails, cream liqueurs, and egg liqueurs. view less | Request Sample |
| IOC Champagner-Hefe | Erbslöh Geisenheim AG | IOC champagner Hefe yeast was selected by the "Institut Oenologique de Champagne“ (IOC). It is yeast strain IOC 18-2007. The yeast is propagated in pure culture, dried and packed under protective gas. The IOC champagne yeast offers a variety of possibilit...view more IOC champagner Hefe yeast was selected by the "Institut Oenologique de Champagne“ (IOC). It is yeast strain IOC 18-2007. The yeast is propagated in pure culture, dried and packed under protective gas. The IOC champagne yeast offers a variety of possibilities for application. It is however, above all, particularly suited for bottle fermentation in the course of the production of high-quality sparkling wines. But it can also be applied for the fermentation of full-bodied, heavy red wines and robust white wines. Excellent fermentation properties at low temperatures allow a controlled fermentation (14 - 18 °C). Although being a bayanus strain, the yeast ferments neutral in flavor. view less | |
| IsingClair-Hausenpaste | Erbslöh Geisenheim AG | IsingClair-Hausenpaste is a product which is prepared according to modern findings by a special process of comminution and digestion which does however, not at all affect its efficiency. Subsequently, the product is SO2-stabilized. Isinglass, produced in ...view more IsingClair-Hausenpaste is a product which is prepared according to modern findings by a special process of comminution and digestion which does however, not at all affect its efficiency. Subsequently, the product is SO2-stabilized. Isinglass, produced in that way, has no longer the disadvantage of being difficult to dissolve because this "household remedy“ of long standing for vinification must not be squeezed, cut and, above all, not be pulverized in order to preserve its full efficiency. Because of the troublesome plucking prior to decomposition, this natural and efficient fining agent was only rarely used. IsingClair-Hausenpaste is available as a 2 % isinglass gel and is based on the original foliated isinglass of first-rate quality. view less | |
| Isomalto-Oligosaccharide IMO-500 and IMO-900 Syrup | Luzhou Bio-chem Technology Limited | Isomalto-Oligosaccharide IMO-500 and IMO-900 Syrup appears as a colorless, yellowish, transparent liquid. Isomalto-Oligosaccharide IMO-500 and IMO-900 Syrup stimulates the growth of bifidobacterium, helps grow the friendly bacteria in the intestine and i...view more Isomalto-Oligosaccharide IMO-500 and IMO-900 Syrup appears as a colorless, yellowish, transparent liquid. Isomalto-Oligosaccharide IMO-500 and IMO-900 Syrup stimulates the growth of bifidobacterium, helps grow the friendly bacteria in the intestine and inhibits the growth of harmful bacteria and also promotes digestion. This product is helpful for older people and babies to prevent diseases such as constipation, diarrhea and intestine disorder. Isomalto-Oligosaccharide IMO-500 and IMO-900 Syrup helps in the production of vitamin B1,B2,B6,K,nicotinic acid, folic acid and some amino acids. It can also improve the absorption of calcium. This product can improve the digestion of milk products and can be beneficial to lactose-intolerant people. Isomalto-Oligosaccharide IMO-500 and IMO-900 Syrup is used in dairy foods, infant milk powder, fruit juice, medicines for intestine and digestion function and the wine industry. This product is also used in the torrefied foods industry. It helps keep bread and cake fresh and extends their shelf life. view less | |
| Isomalto-Oligosaccharide IMO500 and IMO900 Powder | Luzhou Bio-chem Technology Limited | Isomalto-Oligosaccharide IMO500 and IMO900 Powder stimulates the growth of bifidobacterium, helps grow the friendly bacteria in the intestine and inhibits the growth of harmful bacteria and also promotes digestion. This product is helpful for older peopl...view more Isomalto-Oligosaccharide IMO500 and IMO900 Powder stimulates the growth of bifidobacterium, helps grow the friendly bacteria in the intestine and inhibits the growth of harmful bacteria and also promotes digestion. This product is helpful for older people and babies to prevent diseases such as constipation, diarrhea and intestine disorder. Isomalto-Oligosaccharide IMO500 and IMO900 Powder helps in the production of vitamin B1,B2,B6,K,nicotinic acid, folic acid and some amino acids. It can also improve the absorption of calcium. This product can improve the digestion of milk products and can be beneficial to lactose-intolerant people. Isomalto-Oligosaccharide IMO500 and IMO900 Powder is used in dairy foods, infant milk powder, fruit juice, medicines for intestine and digestion function and the wine industry. This product is also used in the fortified foods industry. It helps keep bread and cake fresh and extends their shelf life. Isomalto-Oligosaccharide IMO500 and IMO900 Powder appears a white, irregular powder. view less | |
| Ittiocolla S | Dal Cin Gildo Spa | Ittiocolla S is a white-cream colored powder made of soluble isinglass. Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. It can also be cooked into a paste...view more Ittiocolla S is a white-cream colored powder made of soluble isinglass. Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. It can also be cooked into a paste for specialized gluing purposes. Isinglass finings are widely used as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer. They are used particularly in the production of cask-conditioned beers, known as real ale, although there are a few cask ales available which are not fined using isinglass. The finings flocculate the live yeast in the beer into a jelly-like mass, which settles to the bottom of the cask. Left undisturbed, beer will clear naturally; the use of isinglass finings accelerates the process. Isinglass is sometimes used with an auxiliary fining, which further accelerates the process of sedimentation. view less | |
| Ittiogel® | AEB Group | Ittiogel® is a proteic clarifier obtained from the hydrolysis of white free-range fish skin collagen. Ittiogel® clarifies difficult wines and enables to obtain a considerable clarity even in the presence of botrytised grapes. | |
| IttioGreen™ | Dal Cin Gildo Spa | IttioGreen™ is a white-cream colored powder gelatin made from fish for wine fining. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration....view more IttioGreen™ is a white-cream colored powder gelatin made from fish for wine fining. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. view less | |
| Ittiosol® | AEB Group | Ittiosol® is a special liquid fish gelatin at over 30% concentration, for prompt application, easy to dose and to mix. In red wines, despite a high index of combination with the astringent polyphenols, it displays little affinity towards anthocyanins, thu...view more Ittiosol® is a special liquid fish gelatin at over 30% concentration, for prompt application, easy to dose and to mix. In red wines, despite a high index of combination with the astringent polyphenols, it displays little affinity towards anthocyanins, thus preserving their chromatic intensity. view less | |
| Kadifit | Erbslöh Geisenheim AG | Kadifit is pure potassium disulfite (potassium metabisulfite, potassium pyrosulfite, K2S2O5) in white, crystalline form. The pure Kadifit crystals can be added directly to the mash, must, wine or fruit wine. Kadifit decomposes in these media and liberates...view more Kadifit is pure potassium disulfite (potassium metabisulfite, potassium pyrosulfite, K2S2O5) in white, crystalline form. The pure Kadifit crystals can be added directly to the mash, must, wine or fruit wine. Kadifit decomposes in these media and liberates approximately 50 % of its applied weight as SO2. This means, 10 g Kadifit per 100 kg/L mash, must or wine give off 50 mg/L SO2. After adding Kadifit, mix as thoroughly as possible to avoid excess concentrations. The SO2 formed by Kadifit has antioxidant and disinfectant properties. Moreover, SO2 prevents enzymatic oxidations and affects taste sensations positively as it binds fermentation by-products, particularly acetaldehyde. view less | |
| Kal-Casin Leicht löslich | Erbslöh Geisenheim AG | Kal-Casin Leicht löslich is an efficient tannin adsorbent on the basis of pure milk protein components. The production process by an innovative granulation technique assures easy dissolution and wettability of the product. Due to these good dispersion pro...view more Kal-Casin Leicht löslich is an efficient tannin adsorbent on the basis of pure milk protein components. The production process by an innovative granulation technique assures easy dissolution and wettability of the product. Due to these good dispersion properties, no costly and time-consuming dissolution operations become necessary with regard to the application of Kal-Casin Leicht löslich. The application of Kal-Casin Leicht löslich has proved particularly advantageous for the reduction of increased tannin contents: off-flavor and off-taste due to high polyphenol contents are eliminated, bitter flavors that particularly occur when the vintage is mechanically stressed are selectively eliminated by Kal-Casin Leicht löslich, an early Kal-Casin Leicht löslich treatment protects wines from oxidized, high-color (browning reactions) and oxidized brown color pigments are removed by a Kal-Casin Leicht löslich fining. view less | |
| Kali-Contact | Erbslöh Geisenheim AG | Kali-Contact is a highly pure tartar germ crystal, specifically prepared for crystal precipitation. Due to its particularly reactive surface, Kali-Contact stimulates tartar dissolved in the wine to crystallize rapidly. Excessive tartar dissolved in the wi...view more Kali-Contact is a highly pure tartar germ crystal, specifically prepared for crystal precipitation. Due to its particularly reactive surface, Kali-Contact stimulates tartar dissolved in the wine to crystallize rapidly. Excessive tartar dissolved in the wine, adds to the Kali-Contact crystals added, and deposits. The lower the wine temperature, the better and longer lasting the resulting tartar stability. view less | |
| Kalinat | Erbslöh Geisenheim AG | Kalinat provides A deacidification by means of potassium hydrogencarbonate results in a precipitation of tartar (potassium hydrogentartrate). Contrary to the normal deacidification, where calcium tartrate deposits, the potassium hydrogentartrate precipita...view more Kalinat provides A deacidification by means of potassium hydrogencarbonate results in a precipitation of tartar (potassium hydrogentartrate). Contrary to the normal deacidification, where calcium tartrate deposits, the potassium hydrogentartrate precipitation with Kalinat can be accelerated by cooling or by carrying through the contact process (a process to obtain tartar stability by adding 4 g/L Kali-Contact to the cooled wine at -4°C to 4°C under intense stirring). The main advantage of a Kalinat deacidification is that it is possible to rapidly precipitate crystals along with a resulting quick availability of the freshly deacidified wine. This however, can only be realized when the wine is cold-treated after the addition of Kalinat. For this purpose the contact process can be applied. As a rule, stability is then reached within approximately 3 days. Making use of the winter cold is a simple alternative. At normal cellar temperatures however, crystal precipitation will take several weeks to effect. view less | |
| Karmelosa™ DC | Dal Cin Gildo Spa | Karmelosa™ DC inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, t...view more Karmelosa™ DC inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, there is no hydrolysis or modification over time, its efficacy is maintained and remains unaltered throughout the wines shelf-life. By using Karmelosa™ DC it is possible to reduce impacts linked with cold stabilization. Karmelosa™ DC has no effect on the composition or sensory characteristics of treated wines and furthermore is not found on the list of allergenic substances. view less |
