| 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® 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® 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® Thermo DF | Erbslöh Geisenheim AG | Trenolin® Thermo DF is a highly efficient liquid enzyme complex for the optimized thermo-vinification of red mashes/crushed grapes and to support decanter juice extraction. Besides the "classical” pectinase fractions, pectinesterase and polygalacturonase,...view more Trenolin® Thermo DF is a highly efficient liquid enzyme complex for the optimized thermo-vinification of red mashes/crushed grapes and to support decanter juice extraction. Besides the "classical” pectinase fractions, pectinesterase and polygalacturonase, also the “new” pectinase fractions, the enzyme activities rhamnogalacturonase, arabanase/arabinosidase and xyloglucanase and others, which can attack the difficultly degradable pectin components, the so-called ” hairy-regions”, are contained in Trenolin® Thermo DF. The useful proteinase and cellulase/hemicellulase side activities integrated in the enzyme complex, support the pectinases in a positive way. Trenolin® Thermo DF is free from undesired depsidase activity.Trenolin® Thermo DF is an unique enzyme complex which contains also valuable side activities of acidic proteinase and cellulase/hemicellulase in addition to multiple pectin-degrading activities described by modern colloid and pectin research. 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 | |
| Triple Strength Invertase | Invertase.net | Triple Strength Invertase is the common name for Sucrase. Invertase preparations are colorless to light yellow clear solutions. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially li...view more Triple Strength Invertase is the common name for Sucrase. Invertase preparations are colorless to light yellow clear solutions. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. It is available in triple strength and is packaged in a 44 pound container for ease of use, storage and cost efficiency. 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 | |
| Uneks Co. Enzim Fungal Alfa Amilaz | Beyab Gıda Mühendislik Ürünleri Ltd. Şti. | Uneks Co Enzim Fungal Alfa Amilaz is an enzyme preparation of microbial origin which is standardized with food-grade components. Product is a yellowish-brownish powder used in yeast raised products and made through standardized amylolytic enzyme preparat...view more Uneks Co Enzim Fungal Alfa Amilaz is an enzyme preparation of microbial origin which is standardized with food-grade components. Product is a yellowish-brownish powder used in yeast raised products and made through standardized amylolytic enzyme preparation. view less | |
| Vegazym HC | Erbslöh Geisenheim AG | Vegazym HC is a liquid, highly concentrated special enzyme for the treatment of vegetable mashes in the production of cloud-stable vegetable juices and concentrates, as well as for universal liquefaction of vegetable raw materials. Vegazym HC is a highly ...view more Vegazym HC is a liquid, highly concentrated special enzyme for the treatment of vegetable mashes in the production of cloud-stable vegetable juices and concentrates, as well as for universal liquefaction of vegetable raw materials. Vegazym HC is a highly concentrated carbohydrase complex based on selectively acting hemicellulases and a special C1-cellulase. Vegazym HC is particularly optimized as to the pH-value of non-acidified vegetable mashes. Vegazym HC allows an optimal extraction of the valuable ingredients of vegetable mashes or watered/soaked pomaces prior to second juice extraction. In combination with the pectinase complex Vegazym P it allows the controlled lowering of viscosity to optimize yield in the production of cloud-stable vegetable juices. view less | |
| Vegazym M | Erbslöh Geisenheim AG | Vegazym M is a pectinase special product with excellent maceration properties. This product was developed especially for the production of cloud-stable juices or purees from fruits and vegetables. Vegazym M preserves the natural viscosity of the juice, th...view more Vegazym M is a pectinase special product with excellent maceration properties. This product was developed especially for the production of cloud-stable juices or purees from fruits and vegetables. Vegazym M preserves the natural viscosity of the juice, thus contributing to cloud stability. Dependent on the individual production process, high-quality vegetable or fruit purees or cloud stable juices can be produced. Moreover, due to the selective enzyme activity (polygalacturonase), also the so-called mouthfeel is enhanced. The maceration process is controlled by a final flash pasteurization. view less | |
| Vegazym P | Erbslöh Geisenheim AG | Vegazym P is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Furthermore, Vegazym P is applied to increase yield in the production of clo...view more Vegazym P is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Furthermore, Vegazym P is applied to increase yield in the production of cloudy apple juices, particularly from stored fruits. Vegazym P is a specially developed enzyme for the partial and, if chosen, also complete degradation of the dissolved pectin in fruit and vegetable mashes. Vegazym P is applied without problem in acidified vegetable mashes (pH< 4.5) or at original pH-values. Vegazym P allows a controlled viscosity reduction to optimize the yield of extract and other valuable ingredients (carotenoids, phenols, etc.) in the production of vegetable juices and beverage raw materials particularly rich-in-extract. In apple mashes Vegazym P reacts selectively to increase yield together with sufficient stability of turbidity of the obtained juices. view less | |
| Vegazym P-CS | Erbslöh Geisenheim AG | Vegazym P-CS is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Vegazym P-CS is a specially developed enzyme for the partial or, if chose...view more Vegazym P-CS is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Vegazym P-CS is a specially developed enzyme for the partial or, if chosen, also for the complete, degradation of the dissolved pectin in vegetable mashes and other turbid vegetable products. Vegazym P-CS is particularly optimized with respect to the pH-value of non-acidified vegetable mashes. The product allows a controlled reduction of viscosity to optimize the yield of extract and other valuable ingredients (carotenoids, phenols, etc.) in the production of cloud-stable vegetable juices. view less | |
| Xylanase | ProFood International, Inc. | Xylanase is a xylan degrading hydrolase enzyme that helps aid in digestion. It is available in powder, liquid, granular, and coated forms. This product finds use in a wide variety of food, beverage, and pharmaceutical applications. | |
| Xylanase | Winovazyme Biological Science & Technology Co., Ltd. | Xylanase is a food solid enzyme preparation which is made through liquid deep fermentation, membrane filter, ultrafiltration and pressure spray drying process. This product is a white powder used in bread and flour processing, beer brewing and health food...view more Xylanase is a food solid enzyme preparation which is made through liquid deep fermentation, membrane filter, ultrafiltration and pressure spray drying process. This product is a white powder used in bread and flour processing, beer brewing and health foods. view less | |
| Xylitol | Shandong Longlive Bio-Technology Co., Ltd | Xylitol is a white crystal or crystalline powder, sweet, with a sweetness equivalent to that of sucrose, soluble in water (160g/ml approximately) and slightly soluble in ethanol and methanol, with a melting point of 91℃-96℃, a boiling point of 216℃, and a...view more Xylitol is a white crystal or crystalline powder, sweet, with a sweetness equivalent to that of sucrose, soluble in water (160g/ml approximately) and slightly soluble in ethanol and methanol, with a melting point of 91℃-96℃, a boiling point of 216℃, and a calorific value of 16.72KJ/g (as the same with glucose). Xylitol is capable of inhibiting corrosion. Long-term retention of Xylitol in mouth can effectively prevent tooth decay. According to such a characteristic, Xylitol is extensively applied in gum confection, chewing gum, candy and chocolate, etc. view less | |
| Xylo-Oligosaccharides | Shandong Longlive Bio-Technology Co., Ltd | Xylo-Oligosaccharides, also named as XOS, is a type of functional polymer sugar composed of 2-7 xylose molecules bonded with β (1-4) glycosidic bonds. It is broadly applied in fields of food, medicine and health products. |
