| Sodium Carboxymethyl Cellulose (CMC),35FH | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),35FH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a ...view more Sodium Carboxymethyl Cellulose (CMC),35FH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 3500-4500 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),35FVH | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),35FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a...view more Sodium Carboxymethyl Cellulose (CMC),35FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 3500-4500 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),35FVHG | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),35FVHG is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),35FVHG is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 3500-5000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),40FVH2 | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),40FVH2 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),40FVH2 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 4000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),40FVHN | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),40FVHN is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),40FVHN is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 30000-60000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),45FVH | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),45FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a...view more Sodium Carboxymethyl Cellulose (CMC),45FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 4500-5000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),50FVH | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),50FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a...view more Sodium Carboxymethyl Cellulose (CMC),50FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 5000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),50PV | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),50PV is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a ...view more Sodium Carboxymethyl Cellulose (CMC),50PV is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 5000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),5FHD | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),5FHD is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a ...view more Sodium Carboxymethyl Cellulose (CMC),5FHD is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 200-500 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),60FVH | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),60FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a...view more Sodium Carboxymethyl Cellulose (CMC),60FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 6000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),60FVHG | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),60FVHG is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),60FVHG is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 5000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),60FVHW | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),60FVHW is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),60FVHW is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 6000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),6FH | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),6FH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a v...view more Sodium Carboxymethyl Cellulose (CMC),6FH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 800-1200 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),7001FG | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),7001FG is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),7001FG is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 7000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),70FVH | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),70FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a...view more Sodium Carboxymethyl Cellulose (CMC),70FVH is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 7000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),70FVHG | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),70FVHG is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),70FVHG is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 7000-8000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),AH5 | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),AH5 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a v...view more Sodium Carboxymethyl Cellulose (CMC),AH5 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 100-150 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),CH800 | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),CH800 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a...view more Sodium Carboxymethyl Cellulose (CMC),CH800 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 800-1200 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),CLV80 | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),CLV80 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a...view more Sodium Carboxymethyl Cellulose (CMC),CLV80 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 100-300 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),FH1800 | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),FH1800 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),FH1800 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 1800-2900 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),FH3000 | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),FH3000 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),FH3000 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 3000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),FH5000 | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),FH5000 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has ...view more Sodium Carboxymethyl Cellulose (CMC),FH5000 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 5000-6000 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Carboxymethyl Cellulose (CMC),FH9 | Foodchem International Corporation | Sodium Carboxymethyl Cellulose (CMC),FH9 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a v...view more Sodium Carboxymethyl Cellulose (CMC),FH9 is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It appears as a white to cream colored powder, and has a viscosity of approximately 800-1200 mPa.s. This product is used as a viscosity modifier and thickener to stabilize emulsions in products like ice cream and dairy products. It is also used to achieve tartrate or cold stability in wine. view less | |
| Sodium Erythorbate | Foodchem International Corporation | Sodium Erythorbate is a white, odorless, crystalline powder that has a slightly salty taste. It keeps the color and natural flavor in foods. This product is often used in processed meat, fruits, vegetables, jams, beer, wine, soft drinks, fruit tea and fru...view more Sodium Erythorbate is a white, odorless, crystalline powder that has a slightly salty taste. It keeps the color and natural flavor in foods. This product is often used in processed meat, fruits, vegetables, jams, beer, wine, soft drinks, fruit tea and fruit juices. view less | |
| Sodium Erythorbate | Ronas Chemicals Ind.Co.,Ltd. | Sodium Erythorbate is a white, or slightly yellow crystalline powder that is used as an antioxidant in food. It can also be used as a preservative to help food maintain its color, flavor, and lengthen shelf life. It is often used in processed meat, jams, ...view more Sodium Erythorbate is a white, or slightly yellow crystalline powder that is used as an antioxidant in food. It can also be used as a preservative to help food maintain its color, flavor, and lengthen shelf life. It is often used in processed meat, jams, beer, wine, soft drinks, fruit tea and fruit juices. view less | |
| Sodium Erythorbate | Shandong Longlive Bio-Technology Co., Ltd | Sodium Erythorbate is an important antioxidant in food. They can be deep color, natural flavor of foods and lengthen layin while does not have any poison. In Food Industry, they are used in meat product, fruits, vegetable, tin and jam. Also they are used ...view more Sodium Erythorbate is an important antioxidant in food. They can be deep color, natural flavor of foods and lengthen layin while does not have any poison. In Food Industry, they are used in meat product, fruits, vegetable, tin and jam. Also they are used in the beverage industry, such as beer, grape wine, soft drink, fruit tea and fruit juice. view less | |
| Sodium Metabisulfite | Foodchem International Corporation | Sodium Metabisulfite is used as a preservative and an antioxidant in food. This product appears as a white to yellow colored powder, and is often used in beer and wine making. | |
| Sologel DC | Dal Cin Gildo Spa | Sologel DC is a very concentrated, well-stabilized gelatine solution used in combination with Sil-30 DC for the clarification of juice. The selection of this specific gelatine was the result of many studies conducted over a number of vintages. The main ch...view more Sologel DC is a very concentrated, well-stabilized gelatine solution used in combination with Sil-30 DC for the clarification of juice. The selection of this specific gelatine was the result of many studies conducted over a number of vintages. The main characteristic of this gelatine is its capacity to react instantaneously and completely with silica sol (Sil-30 DC). It binds with the suspended siliceous micro-particles producing an intense floc which results in rapid clarification leaving little sediment. Sologel DC is very easy to use and disperses readily in the tank. It is also effectively used with an inline dose. view less | |
| Sorbic Acid (Potassium Sorbate) | Zhengzhou Sigma Chemical Co., Ltd. | Sorbic Acid (Potassium Sorbate) is one kind of nonsuturated fatty acid compounds. This product can effectively restrain the activity of mold, yeast, and aerophile bacteria. Sorbic Acid (Potaasium Sorbate) is used extensively in food, drink, and vegetables...view more Sorbic Acid (Potassium Sorbate) is one kind of nonsuturated fatty acid compounds. This product can effectively restrain the activity of mold, yeast, and aerophile bacteria. Sorbic Acid (Potaasium Sorbate) is used extensively in food, drink, and vegetables in soy. For instance, it is sometimes added to wine as a preservative and stabilizer. view less | |
| SQzyme PC L | Suntaq International Ltd. | SQzyme PC L is a light brown concentrated liquid Pectinase derived from refined Aspergillus niger through cultivation and submerged fermentation technique. It breaks down the pectin and is used in fruit juices, vegetable juice and wine processing. | |
| Sucralose | Foodchem International Corporation | Sucralose appears as a white crystalline powder. It is a non-caloric, high intensity sweetener made from sugar, it is 600-650 times sweeter than cane sugar. It is often used in soft drinks, jams, jellies, milk products, syrup, confections, baked goods, ic...view more Sucralose appears as a white crystalline powder. It is a non-caloric, high intensity sweetener made from sugar, it is 600-650 times sweeter than cane sugar. It is often used in soft drinks, jams, jellies, milk products, syrup, confections, baked goods, ice cream, cake, pudding, wine, canned fruit, etc. view less | |
| Sunson® PEC-600 | Sunson Industry Group Co., Ltd. | Sunson® PEC-600 is a pectinase which is developed from advanced strain through cultivation, fermentation and extraction technique, which is in conformity with FCC. It breaks the fruit cell wall, reduces viscosity of juice, and speeds up ultra-filtration. ...view more Sunson® PEC-600 is a pectinase which is developed from advanced strain through cultivation, fermentation and extraction technique, which is in conformity with FCC. It breaks the fruit cell wall, reduces viscosity of juice, and speeds up ultra-filtration. It is designed for the use in juice and wine. view less | |
| Sunson® SBE-01X | Sunson Industry Group Co., Ltd. | Sunson® SBE-01X is a xylanase which made from the best strain of Bacillus subtilis. It is a kind of purified endo-bacteria-xylanase. Sunson® SBE-01X has a powdery appearance with good fluidity and normal fermentation odor. It shortens the time of dough fo...view more Sunson® SBE-01X is a xylanase which made from the best strain of Bacillus subtilis. It is a kind of purified endo-bacteria-xylanase. Sunson® SBE-01X has a powdery appearance with good fluidity and normal fermentation odor. It shortens the time of dough formation and stabilization. It can be applied in bread, beer, juice, and wine. view less | |
| Sunson® WEM-007 | Sunson Industry Group Co., Ltd. | Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavo...view more Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavor and color of red wine and prevents the production of turbidity over the stockpile period and therefore stability. It is used primarily in red wine. view less | |
| Sunson® WEM-008 | Sunson Industry Group Co., Ltd. | Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ult...view more Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ultra-filtration and decreases the number of washes of ultra-membrane. It is used in white wine. view less | |
| Super 40™ | Dal Cin Gildo Spa | Super 40™ is a pale yellow, highly soluble meta tartaric acid having no off odor with an esterification index higher than 40 at time of manufacturing, and was first created in Italy in 1967 by Dal Cin Spa Laboratories. The esterification index is a measur...view more Super 40™ is a pale yellow, highly soluble meta tartaric acid having no off odor with an esterification index higher than 40 at time of manufacturing, and was first created in Italy in 1967 by Dal Cin Spa Laboratories. The esterification index is a measure of the product activity and should be 40 or higher to maximize the inhibition of potassium bi tartrate crystal formation. It is also effective against calcium tartrates precipitation and is highly soluble for ease of use. view less | |
| Super 40™ Special | Dal Cin Gildo Spa | Super 40™ Special is meta-tartaric acid specifically for the risk of opalescence. The production process of the meta-tartaric acid, even if carefully carried on cannot always prevent the appearance of opalescence phenomena, or disturbances of limpidity in...view more Super 40™ Special is meta-tartaric acid specifically for the risk of opalescence. The production process of the meta-tartaric acid, even if carefully carried on cannot always prevent the appearance of opalescence phenomena, or disturbances of limpidity in the treated wines. This may happen when the product has been added to the wine before bottling. These opalescences in some cases, become more evident or even heavy when the wine is cold (0-8°C). The reason is to be searched in the inner structure of the molecules of the meta-tartaric acid. As a matter of fact, the esterification process which the meta-tartaric acid is subjected to involves the formation of macro-molecular chains of different lengths and ramifications. If their dimensions are not properly controlled, they can cause phenomena of insolubility, clouding (when the wine is cold), and even breaking of the colloidal balances. So that ensures the anti-crystallizing activity is strongly reduced. For these reasons, after long researches Dal Cin Spa Laboratories has elaborated a particular method of production, allowing a stronger control on the molecular characteristics of the finished product (called SUPER-40™ "SPECIAL", by analogy with the perfect anti-crystallizing quality of SUPER-40™), which absolutely prevents from any opalescence in the treated wines. view less | |
| Superbenton™ DC | Dal Cin Gildo Spa | Superbenton™ DC powder is characterized by an extraordinary fining and deproteining power. The treatment with Superbenton™ DC gives a high stabilization as well as a special color brilliance and brightness to the wines. It is the traditional bentonite of ...view more Superbenton™ DC powder is characterized by an extraordinary fining and deproteining power. The treatment with Superbenton™ DC gives a high stabilization as well as a special color brilliance and brightness to the wines. It is the traditional bentonite of Dal Cin Spa Laboratories, activated by an original process since 1949. This activating process has been greatly improved according to the new technologies. view less | |
| Tanal® 01 | Ajinomoto NaturalSpecialities | Tanal® 01 is a high molecular weight general purpose hydrolysable tannin specially purified for applications in the food industry. This product has a pH of 3.0 to 4.0 and a minimum purity level of 98%. A 100% natural extract derived from renewable plant m...view more Tanal® 01 is a high molecular weight general purpose hydrolysable tannin specially purified for applications in the food industry. This product has a pH of 3.0 to 4.0 and a minimum purity level of 98%. A 100% natural extract derived from renewable plant materials, it contains no preservatives or additives. view less | |
| Tanal® 02 | Ajinomoto NaturalSpecialities | Tanal® 02 is a high molecular weight general purpose hydrolysable tannin specially purified for applications in the food industry. This product has a pH of 3 to 4 and a minimum purity level of 96%. A 100% natural extract derived from renewable plant mater...view more Tanal® 02 is a high molecular weight general purpose hydrolysable tannin specially purified for applications in the food industry. This product has a pH of 3 to 4 and a minimum purity level of 96%. A 100% natural extract derived from renewable plant materials, it contains no preservatives or additives. view less | |
| Tanal® 04 | Ajinomoto NaturalSpecialities | Tanal® 04 is a high molecular weight general purpose hydrolysable tannin specially purified for applications in the food industry. This product has a pH of 2.5 to 3.5 and a minimum purity level of 96%. A 100% natural extract derived from renewable plant m...view more Tanal® 04 is a high molecular weight general purpose hydrolysable tannin specially purified for applications in the food industry. This product has a pH of 2.5 to 3.5 and a minimum purity level of 96%. A 100% natural extract derived from renewable plant materials, it contains no preservatives or additives. view less | |
| Tanal® QCT | Ajinomoto NaturalSpecialities | Tanal® QCT is a blend of carefully selected hydrolysable and condensed tannins with a low to medium average molecular weight specially purified for applications in the food industry. This high quality grade was more particularly developed for applications...view more Tanal® QCT is a blend of carefully selected hydrolysable and condensed tannins with a low to medium average molecular weight specially purified for applications in the food industry. This high quality grade was more particularly developed for applications in the wine industry. This product has a minimum of 65% tannins content. A 100 % natural extract derived from renewable plant materials, it contains no preservatives or additives. view less | |
| Tanal® QCTN | Ajinomoto NaturalSpecialities | Tanal® QCTN is a high purity blend of carefully selected hydrolysable and condensed tannins with a low to medium average molecular weight. It exhibits a rich toasted aroma. This high quality grade was specially developed for applications in the wine indus...view more Tanal® QCTN is a high purity blend of carefully selected hydrolysable and condensed tannins with a low to medium average molecular weight. It exhibits a rich toasted aroma. This high quality grade was specially developed for applications in the wine industry. This product has a minimum of 65% tannins content. It is a 100 % natural extract derived from renewable plant materials. view less | |
| Tanal® QW2 | Ajinomoto NaturalSpecialities | Tanal® QW2 is a blend of carefully selected hydrolysable and condensed tannins with a low to medium average molecular weight specially purified for applications in the wine industry. This product has a minimum of 85% tannins content. A 100% natural extrac...view more Tanal® QW2 is a blend of carefully selected hydrolysable and condensed tannins with a low to medium average molecular weight specially purified for applications in the wine industry. This product has a minimum of 85% tannins content. A 100% natural extract derived from renewable plant sources, it contains no preservatives or additives. view less | |
| Tanal® W1 | Ajinomoto NaturalSpecialities | Tanal® W1 is a high molecular weight hydrolysable tannin specially purified for applications in the food industry. This grade was specially developed for applications in the wine industry. It has a pH of 3 to 4 and a minimum purity level of 98%. A 100% na...view more Tanal® W1 is a high molecular weight hydrolysable tannin specially purified for applications in the food industry. This grade was specially developed for applications in the wine industry. It has a pH of 3 to 4 and a minimum purity level of 98%. A 100% natural extract derived from renewable plant materials, it contains no preservatives or additives. view less | |
| Tanal® W2 | Ajinomoto NaturalSpecialities | Tanal® W2 is a pure, medium high molecular weight, hydrolysable tannin specially purified for applications in the food industry. This high purity grade was specially developed for applications in the wine industry. It has a pH of 3 to 4 and a minimum pur...view more Tanal® W2 is a pure, medium high molecular weight, hydrolysable tannin specially purified for applications in the food industry. This high purity grade was specially developed for applications in the wine industry. It has a pH of 3 to 4 and a minimum purity level of 96%. A 100% natural extract derived from renewable plant materials, it contains no preservatives or additives. view less | |
| Tanal® W4 | Ajinomoto NaturalSpecialities | Tanal® W4 is a pure, low molecular weight, hydrolysable tannin specially purified for applications in the food industry. This high purity grade was specially developed for applications in the wine industry. It has a pH of 2.5 to 3.5 and a minimum purity l...view more Tanal® W4 is a pure, low molecular weight, hydrolysable tannin specially purified for applications in the food industry. This high purity grade was specially developed for applications in the wine industry. It has a pH of 2.5 to 3.5 and a minimum purity level of 96%. A 100% natural extract derived from renewable plant materials, it contains no preservatives or additives. view less | |
| Taniblanc® | AEB Group | Taniblanc® takes part in oxidation-reduction processes and consumes the dissolved oxygen. Taniblanc® is a particular powder acid ellagic tannin, studied to be used on musts, white and rosé wines. It derives from prized varieties of wood, which have underg...view more Taniblanc® takes part in oxidation-reduction processes and consumes the dissolved oxygen. Taniblanc® is a particular powder acid ellagic tannin, studied to be used on musts, white and rosé wines. It derives from prized varieties of wood, which have undergone a process of grinding, extraction, concentration and drying through atomization. view less | |
| Taniquerc® | AEB Group | Taniquerc® is a very pure oenological ellagic tannin, extracted from the wood of French oak, especially rich in water-soluble ellagic tannins. The utilization of Taniquerc® in vinegars, above all the balsamic ones, confers the color, aroma, fragrance, str...view more Taniquerc® is a very pure oenological ellagic tannin, extracted from the wood of French oak, especially rich in water-soluble ellagic tannins. The utilization of Taniquerc® in vinegars, above all the balsamic ones, confers the color, aroma, fragrance, structure and taste of wines. view less | |
| Tannic Acid Food Grade | Yunnan Rainbow Bio-tech. Co., Ltd | Tannic Acid Food Grade is obtained from Galla Chinensis by extraction, filtration, refining, and concentration. It appears as a yellow powder with a slight characteristic scent. This product is often used in clarifying beer and wine. | |
| Tara Powder | Argos Export S.A. | Tara Powder is the seeds of the fruit that comes from a native Peruvian tree. In the food industry this product is used as a wine clarifier, beer industry and as a boiler compound in the boiler steam. | |
| Tartaric Acid | Shandong Longlive Bio-Technology Co., Ltd | Tartaric Acid is a colorless or white crystalline. It is odorless, with an acdic taste. It is very soluble in water and alcohol, and insoluble in chloroform. It is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bre...view more Tartaric Acid is a colorless or white crystalline. It is odorless, with an acdic taste. It is very soluble in water and alcohol, and insoluble in chloroform. It is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats. view less | |
| Trenolin® 4000 DF | Erbslöh Geisenheim AG | Trenolin® 4000 DF is a reliable pectolytic enzyme preparation for the treatment of mash/crushed grapes, must and young wine and particularly for making “Süßreserve” (unfermented or partly fermented grape juice/grape must for sweetening). Due to the pectin...view more Trenolin® 4000 DF is a reliable pectolytic enzyme preparation for the treatment of mash/crushed grapes, must and young wine and particularly for making “Süßreserve” (unfermented or partly fermented grape juice/grape must for sweetening). Due to the pectin splitting properties of Trenolin® 4000 DF, mash, must and young wine can be processed more efficiently and less costly. The most important advantages with regard to mash treatment are an increased yield of juice and a better utilization of the capacity of the presses. Moreover, better clarification and filtration of the beverages is achieved. Only through the special properties of the enzyme product to break down pectins, it is possible to produce “Süßreserve”. view less | |
| Trenolin® Bukett DF | Erbslöh Geisenheim AG | Trenolin® Bukett DF is a highly purified enzyme preparation for the depectinization of grape mash/crushed grapes and must. Trenolin® Bukett DF disposes of beta-glycoside splitting side activities which, specifically for the respective wine, lead to the li...view more Trenolin® Bukett DF is a highly purified enzyme preparation for the depectinization of grape mash/crushed grapes and must. Trenolin® Bukett DF disposes of beta-glycoside splitting side activities which, specifically for the respective wine, lead to the liberation of bound aroma substances, i.e. terpene alcohols. The typical bouquet of the vine variety becomes more pronounced and more full-bodied by setting free these flavor active components of the fruit. Applying this product causes the liberation of aroma substances from the grape skin and the liberation of aroma and taste-giving terpene alcohols. view less | |
| Trenolin® Color DF | Erbslöh Geisenheim AG | Trenolin® Color DF is the granulated, depsidase-free instant red wine enzyme for the treatment of mashes/crushed grapes from red grapes in the course of fermentation on skins and thermal treatment of mash. Trenolin® Color DF achieves extraction and stabil...view more Trenolin® Color DF is the granulated, depsidase-free instant red wine enzyme for the treatment of mashes/crushed grapes from red grapes in the course of fermentation on skins and thermal treatment of mash. Trenolin® Color DF achieves extraction and stabilizing effects for the vinification of dark red, full bodied, modern red wines demanded by consumers. In all red wine making processes, the enzyme increases the color yield and the proportion of color stabilizing grape constituents. The colour is preserved and yield increase by Trenolin® Color DF application comes up to 5-8 %. Trenolin® Color DF releases besides red wine coloring matter, color stabilizing tannins. This gives the finished wine its typical full bodied character, the color complexes formed in this way are preserved and provide for a stable color impression. Individual means of control are a precisely directed application, the chosen vinification process and a modification of contact times and rest periods. view less | |
| Trenolin® FastFlow DF | Erbslöh Geisenheim AG | Trenolin® FastFlow DF is a liquid highly active special enzyme for intensive depectinization in mash and must of grape varieties with high pectin contents and thus for an improvement of press yield and of the filtration capacity in the resulting white and...view more Trenolin® FastFlow DF is a liquid highly active special enzyme for intensive depectinization in mash and must of grape varieties with high pectin contents and thus for an improvement of press yield and of the filtration capacity in the resulting white and red young wines through the degradation of branched residual pectins. Modern, pectin-degrading enzyme activities, particularly the arabinogalactan-II-hydrolase (AG-II-hydrolase) acting at the branched positions in the hairy regions of the pectin, promote the classical pectinases in their effect. Trenolin® FastFlow DF is depsidase-free. Permitted according to currently valid rules and regulations in the EU. Proved for purity and quality by specialized laboratories. view less | |
| Trenolin® Filtro DF | Erbslöh Geisenheim AG | Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Musts...view more Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Musts and wines from rotten grapes are often problematic to filter due to the formation of mucous substances and the change of the colloidal structure caused by rot fungi. Trenolin® Filtro DF can prevent such foreseeable filtration difficulties already in the must. An elimination of filtration problems in wine is equally possible. Trenolin® Filtro DF breaks down enzymatically practically all mucilaginous substances in must and young wine. Thus filtration difficulties related to these substances can be removed. Very frequently also a particular composition of wine colloids causes filtration problems. Trenolin® Filtro DF helps in these cases too. Trenolin® Filtro DF is purified enzyme preparation which is therefore free from disturbing depsidase and oxidase side activities, thus the freshness of the varietal character is enhanced. view less | |
| Trenolin® Flot DF | Erbslöh Geisenheim AG | Trenolin® Flot DF is a highly active liquid pectinase concentrate for the clarification of must/grape juice by flotation. Due to its particular combination of pectinase fractions with high proportions of pectin esterase Trenolin® Flot DF performs a rapid ...view more Trenolin® Flot DF is a highly active liquid pectinase concentrate for the clarification of must/grape juice by flotation. Due to its particular combination of pectinase fractions with high proportions of pectin esterase Trenolin® Flot DF performs a rapid pectin hydrolysis aiming at a quick destabilization of sediments and lowering of must viscosity. It is free from undesired depsidase activity. By its particular composition of pectinase activities with much importance laid on the pectin esterase component, Trenolin® Flot DF ensures a quick pectin degradation into single entities ready to flocculate, thus leading to an extremely rapid lowering of viscosity of the must. Trenolin® Flot DF makes possible an early start of flotation and high degrees of clarification. view less | |
| Trenolin® Frio DF | Erbslöh Geisenheim AG | Trenolin® Frio DF is a liquid, highly active special enzyme for a quick, effective pectin degradation in mash and must in the course of cold maceration and cold clarification already at temperatures from 5°C on. A new kind of selected pectinase raw materi...view more Trenolin® Frio DF is a liquid, highly active special enzyme for a quick, effective pectin degradation in mash and must in the course of cold maceration and cold clarification already at temperatures from 5°C on. A new kind of selected pectinase raw materials with a high degree of conversion, also at extremely low temperatures, provide for an improved press-ability of the mash respectively, promote must clarification during must treatment. Trenolin® Frio DF is depsidase free. view less | |
| Trenolin® Mash DF | Erbslöh Geisenheim AG | Trenolin® Mash DF is a particularly highly active liquid enzyme complex for MashZeration in white mashes/crushed grapes. The MashZeration, the enzymatically accelerated “steeping/leaching” of the crushed grapes, reduces the rest periods on the mash, thus ...view more Trenolin® Mash DF is a particularly highly active liquid enzyme complex for MashZeration in white mashes/crushed grapes. The MashZeration, the enzymatically accelerated “steeping/leaching” of the crushed grapes, reduces the rest periods on the mash, thus increases and promotes the varietal typicity, the free juice run-off and reduces the risk of microbiological infections. The product is free from undesired depsidase activity. view less | |
| Trenolin® Opti DF | Erbslöh Geisenheim AG | Trenolin® Opti DF is a highly active pectinase concentrate and possesses a balanced spectrum of the required main fractions of pectinesterase, polygalacturonase and pectin lyase. The enzyme is free from undesired depsidase activity. It is a fine granulate...view more Trenolin® Opti DF is a highly active pectinase concentrate and possesses a balanced spectrum of the required main fractions of pectinesterase, polygalacturonase and pectin lyase. The enzyme is free from undesired depsidase activity. It is a fine granulate, easy to dissolve. Trenolin® Opti DF is universally applied in white wine-making for the treatment of mash/crushed grapes, must/grape juice and young wine. By its well-balanced composition of enzyme activities, Trenolin® Opti DF ensures a rapid and complete pectin degradation as well as a decomposition to a large extent of disturbing substances and mucous substances derived from plants. view less | |
| Trenolin® Rot DF | Erbslöh Geisenheim AG | Trenolin® Rot DF is a liquid, depsidase-free, carefully acting pectinase preparation for the treatment of mashes/crushed grapes from red grapes. It is an easy-to-dose, pectolytic enzyme. An application effects early release of coloring matter and thus con...view more Trenolin® Rot DF is a liquid, depsidase-free, carefully acting pectinase preparation for the treatment of mashes/crushed grapes from red grapes. It is an easy-to-dose, pectolytic enzyme. An application effects early release of coloring matter and thus considerably shortens the rest periods of the mash necessary for the liberation of these substances. Undesired oxidations with negative effects are hereby prevented. Trenolin® Rot DF is a, in a special process, purified enzyme preparation which is therefore free from disturbing depsidase and oxidase side activities, thus the freshness of the varietal character is enhanced. view less | |
| Trenolin® Rouge DF | Erbslöh Geisenheim AG | Trenolin® Rouge DF is the ideally suited, liquid, depsidase-free red wine enzyme for the treatment of mashes/crushed grapes from red grapes. Trenolin® Rouge DF releases almost all the coloring matter of the grape. At the same time, it extracts tannins wh...view more Trenolin® Rouge DF is the ideally suited, liquid, depsidase-free red wine enzyme for the treatment of mashes/crushed grapes from red grapes. Trenolin® Rouge DF releases almost all the coloring matter of the grape. At the same time, it extracts tannins which give the finished wine its typical full bodied character. Individual means of control are a precisely directed application, the chosen vinification process and a modification of contact times and rest periods. The mode of action of Trenolin® Rouge DF assures that an excessive release of tannin fractions and colloids is prevented. view less | |
| Trenolin® Super DF | Erbslöh Geisenheim AG | Trenolin® Super DF is a depsidase-free, liquid pectinase preparation. The enzyme is applied for the processing of mash, must, young wine and “Süßreserve”. A treatment with Trenolin® Super DF provides for a quick pectin degradation. This leads to a good pa...view more Trenolin® Super DF is a depsidase-free, liquid pectinase preparation. The enzyme is applied for the processing of mash, must, young wine and “Süßreserve”. A treatment with Trenolin® Super DF provides for a quick pectin degradation. This leads to a good partial juice extraction in the mash. Pressing time is reduced and press capacity increased. A Trenolin® Super DF treatment has particular importance for pulp-containing grape varieties, since these grapes, if they were processed without enzymes, would require prolonged rest periods before pressing. And the result would be increased tannin contents. This is prevented by Trenolin® Super DF. view less | |
| Trenolin® T-Stab DF | Erbslöh Geisenheim AG | Trenolin® T-Stab DF is an innovative, thermostable pectinolytic enzyme complex for the accelerated maceration of red grape mashes in the course of mash warming at 65-75°C. Trenolin® T-Stab DF contains besides a temperature-stable pectinase further useful ...view more Trenolin® T-Stab DF is an innovative, thermostable pectinolytic enzyme complex for the accelerated maceration of red grape mashes in the course of mash warming at 65-75°C. Trenolin® T-Stab DF contains besides a temperature-stable pectinase further useful and valuable thermostable enzyme activities such as acidic proteinases and hemicellulases which effect an intensive mash digestion without attacking the mash structure and macerate it in an unfavorable way. Trenolin® T-Stab DF is free from undesirable depsidase activity. view less | |
| Trenolin® Filtro DF | Erbslöh Geisenheim AG | Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Treno...view more Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Trenolin® Filtro DF breaks down enzymatically practically all mucilaginous substances in must and young wine. Thus filtration difficulties related to these substances can be removed. Very frequently also a particular composition of wine colloids causes filtration problems. Trenolin® Filtro DF helps in these cases too. Trenolin® Filtro DF is a, in a special process, purified enzyme preparation which is therefore free from disturbing depsidase and oxidase side activities, thus the freshness of the varietal character is enhanced. view less | |
| Tricalcium Phosphate | Lianyungang Kede Chemical Industry Co., Ltd | Tricalcium Phosphate is an odorless, tasteless white powder or granule. It is a calcium salt of phosphoric acid. In the food industry it is used as a anti caking agent, nutrition enhancer, pH regulator, and an additive in many other foods. Tricalcium Phos...view more Tricalcium Phosphate is an odorless, tasteless white powder or granule. It is a calcium salt of phosphoric acid. In the food industry it is used as a anti caking agent, nutrition enhancer, pH regulator, and an additive in many other foods. Tricalcium Phosphate is used in dairy products, juice, wine, carbonated beverages, powdered spices, candy and jams. view less | |
| Tricalcium Phosphate | Reephos Chemical Co., Ltd. | Tricalcium Phosphate is a white powder. It is a calcium salt of phosphoric acid and acts as an anti-caking agent in spices, an anticoagulant, calcium intensifier, and a pH buffer, in milk powders, sweets, pudding, meats and flavorings. It is used to in...view more Tricalcium Phosphate is a white powder. It is a calcium salt of phosphoric acid and acts as an anti-caking agent in spices, an anticoagulant, calcium intensifier, and a pH buffer, in milk powders, sweets, pudding, meats and flavorings. It is used to increase calcium levels in dairy products and in juice and is also used in candy, wine and other beverages, cheese and jams. view less | |
| Tricalcium Phosphate | Reephos Chemical Co., Ltd. | Tricalcium Phosphate is used as an anticoagulant, nutritional supplement, calcium intensifier, and a pH regulator. It is a white powder which has low solubility in water. It is used in dairy products, pudding, wine, carbonated beverages, candy, jams, meat...view more Tricalcium Phosphate is used as an anticoagulant, nutritional supplement, calcium intensifier, and a pH regulator. It is a white powder which has low solubility in water. It is used in dairy products, pudding, wine, carbonated beverages, candy, jams, meats and powdered spices. view less | |
| ULTRasi RedBerry | Dal Cin Gildo Spa | ULTRasi RedBerry is a brown liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Maceration is the winemaking process where the phenolic materials of the grape—t...view more ULTRasi RedBerry is a brown liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since 99% of all grape juice (with the exceptions of teinturiers) is a clearish-gray color. In the production of white wines, maceration is either actively avoided or allowed in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wines grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. view less | |
| ULTRasi Select | Dal Cin Gildo Spa | ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectol...view more ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectolytic and hemi-cellulosic activities. This blend allows for a rapid fining of must coming from grapes with a pectin composition that is difficult to hydrolyze with regular pectinases. Even for grapes that are not very ripe and therefore rich in pectins bound with hemi-cellulases, the use of ULTRasi Select improves the lysis, flocculation and sedimentation processes of the lees. view less | |
| VinoGel® CF | Erbslöh Geisenheim AG | VinoGel® CF is a casein-free, liquid clarifying agent with a high affinity to tannins which, as a result, leads to a reduction of tannic substances. VinoGel® CF clarifies young wines excellently and, at the same time, makes possible flavor harmonization a...view more VinoGel® CF is a casein-free, liquid clarifying agent with a high affinity to tannins which, as a result, leads to a reduction of tannic substances. VinoGel® CF clarifies young wines excellently and, at the same time, makes possible flavor harmonization as well as an improvement in filterability. VinoGel® CF is based on special gelatins combined with high molecular collagen from isinglass. Due to its liquid form VinoGel® CF is directly applicable and thus very user friendly. Being liquid, VinoGel® CF can be added directly to the wine. During addition, mix the wine thoroughly. The amount added depends on the degree of cloudiness, respectively on the desired degree of harmonisation. In case of the recommended combination with Blankasit®, Klar-Sol Super, VinoGel® CF is added last. view less | |
| Vinosorb® | Erbslöh Geisenheim AG | Vinosorb® is a sensory neutral special quality product of white, pearly appearance for wine stabilization. Potassium sorbate E 202. For foodstuffs (restricted application): for application observe the, by EU law, admitted maximum quantity of 270 mg Vinoso...view more Vinosorb® is a sensory neutral special quality product of white, pearly appearance for wine stabilization. Potassium sorbate E 202. For foodstuffs (restricted application): for application observe the, by EU law, admitted maximum quantity of 270 mg Vinosorb® neu/L. Vinosorb® neu is the potassium salt of sorbic acid. Sorbic acid is a low fatty acid. Similar fatty acids occur in natural nutrients. Potassium sorbate is also applied as innocuous preservative for several foodstuffs. In the course of bottling, Vinosorb® neu has the effect of a permanent protection from yeast and fungi. For this purpose, Vinosorb® neu has successfully been applied for many years, world-wide in around 35 countries operating in the sector of viticulture, to prevent secondary fermentations of wine in the bottle. In principle, Vinosorb® neu is effective against yeast and fungi, it is not antibacterial. Therefore, usual sulphuring, which acts as bactericide and antioxidant at the same time, is still necessary. 134 mg potassium sorbate is the equivalent weight of 100 mg sorbic acid. view less | |
| VinoStab® | Erbslöh Geisenheim AG | VinoStab® is a specially selected sodium carboxymethylcellulose (CMC) of highest purity for a lasting prevention of crystal precipitations in wine. VinoStab® is produced with an optimal degree of polymerisation and substitution of the carboxymethylcellulo...view more VinoStab® is a specially selected sodium carboxymethylcellulose (CMC) of highest purity for a lasting prevention of crystal precipitations in wine. VinoStab® is produced with an optimal degree of polymerisation and substitution of the carboxymethylcellulose and thus filtration properties of the treated wines can be optimized along with an excellent stabilizing effect at the same time. Wine treatment with VinoStab® lastingly prevents crystallization and precipitation of potassium hydrogen tartrate. The product prevents the submicroscopic germs of the tartrate crystals from growing. The stabilizing effect of VinoStab® depends on the over-saturation of the wines to treat. With saturation temperatures of > 20 °C, the stabilizing effect might not be sufficient when temperatures are extremely cold. A precise evaluation of stability in respect of tartar precipitations is possible by determination of the saturation temperature or through the minicontact process by means of the Erbslöh EasyKristaTest. There is no effect against calcium tartrate precipitations. view less | |
| VinProtect | Erbslöh Geisenheim AG | VinProtect is a special product consisting of potassium disulphite (50 %), vitamin C (L(+)-ascorbic acid) and an oenological tannin. It provides for comprehensive protection against oxidation and undesirable microorganisms. VinProtect protects the aroma p...view more VinProtect is a special product consisting of potassium disulphite (50 %), vitamin C (L(+)-ascorbic acid) and an oenological tannin. It provides for comprehensive protection against oxidation and undesirable microorganisms. VinProtect protects the aroma potential during grape processing and in the fresh grape must and moreover supports the generally aimed at reduction of SO2 uptake during vinification. Potassium disulphite and vitamin C are approved oenological agents to assure protection against oxidation and undesirable microorganisms. The antioxidizing action of VinProtect is supplemented by a tannin of highest purity of purely botanical origin. Due to its rapid solubility the tannin is excellently suitable for application in mash and fresh must. The high tannin content and the high purity degree are obtained by special extraction methods view less | |
| XIAMETER™ ACP-1500 Antifoam Compound | Dow Consumer Solutions | XIAMETER™ ACP-1500 Antifoam Compound is a 100% active silicone antifoam compound. It is odorless and tasteless, effective in hot of cold processes, sterilizable, and performs at low concentrations. This product is recommended for application in areas wher...view more XIAMETER™ ACP-1500 Antifoam Compound is a 100% active silicone antifoam compound. It is odorless and tasteless, effective in hot of cold processes, sterilizable, and performs at low concentrations. This product is recommended for application in areas where a food-contact substance is required due to the nature of the process. It is efficient in aqueous and non-aqueous foaming systems. view less | Request Sample |
| XIAMETER™ ACP-1920 Powdered Antifoam | Dow Consumer Solutions | XIAMETER™ ACP-1920 Powdered Antifoam can be used as a process defoamer/antifoam in food processing, brewing, and water treatment applications. It may be added to dry products, such as instant beverage powders, dehydrated soup mixes, microwaveable cereal m...view more XIAMETER™ ACP-1920 Powdered Antifoam can be used as a process defoamer/antifoam in food processing, brewing, and water treatment applications. It may be added to dry products, such as instant beverage powders, dehydrated soup mixes, microwaveable cereal mixes, detergents and fertilizers, to prevent foaming when liquids are added at the point of use. view less | Request Sample |
