| Erbslöh-Mostgelatine | Erbslöh Geisenheim AG | Erbslöh-Mostgelatine is a gelatin-milke caseinate derivative for the treatment of mash (crushed grapes) and must (grape juice) which reduces total polyphenols and, above all, disturbing catechins. Being a liquid product, Erbslöh-Mostgelatine ensures easy ...view more Erbslöh-Mostgelatine is a gelatin-milke caseinate derivative for the treatment of mash (crushed grapes) and must (grape juice) which reduces total polyphenols and, above all, disturbing catechins. Being a liquid product, Erbslöh-Mostgelatine ensures easy and time-saving application, particularly suited for peak harvest times. Due to its specific composition, the product assures a highly effective early correction and balancing of tannins, combined with a protection against browning which might arise at a later stage. Erbslöh-Mostgelatine is the ideal product for all cases where increased tannin contents must be expected resulting from increased mechanical stress on the vintage, delayed treatment of the mash or any other kind of stress the mash is exposed to. 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 | |
| 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 | |
| Proten-100 | Dal Cin Gildo Spa | Proten-100 is a cream colored powder of very pure potassium caseinate for use in wine production. This is a concentrated, powdered form of potassium caseinate produced from whole milk and used for the prevention and removal of oxidized wine components. | |
| Vinpur Special® | Erbslöh Geisenheim AG | Vinpur Special® is characterized by and renowned for the gentle and selective fining effect of milk casein. Vinpur Special® was developed by a special process, thus creating a macro-porous, easy to wet and highly efficient milk casein compound which does ...view more Vinpur Special® is characterized by and renowned for the gentle and selective fining effect of milk casein. Vinpur Special® was developed by a special process, thus creating a macro-porous, easy to wet and highly efficient milk casein compound which does not lead to a change in the usual parameters of wine analysis, but which brings about a significant improvement of sensory aspects, as for instance color, clarity, smell and taste. These positive changes provide your wine with an optimal character and optimal brilliance. Vinpur Special® does not require additional filter aids. During filtration almost no pressure increase is generated. After settling, an excellent filtrability results. Clean filtrates are obtained. view less |
