| Agar-Agar | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Agar-Agar is used as a texturizing agent, emulsifier, stabilizing agent and thickener in ice cream, sherbets, jellies, soups, sauces, canned soups, and canned meat & fish. It is used as a clarifying agent in winemaking and brewing, | |
| Agri-Kibbled (B112) | Agrigum | Agri-Kibbled (B112) is a granular material produced from cleaned Kordofan quality gum acacia. This product is commonly used in applications such as wine, confectionery, and cough drops. | |
| Agri-Lump Acacia (A101) | Agrigum | Agri-Lump Acacia (A101) is a dried exudate obtained from the stems and branches of Acacia senegal trees. It comes in the form of white/yellow/pale amber coloured friable tear drops. This product is commonly used in applications such as wine, confectionery...Vea Mas Agri-Lump Acacia (A101) is a dried exudate obtained from the stems and branches of Acacia senegal trees. It comes in the form of white/yellow/pale amber coloured friable tear drops. This product is commonly used in applications such as wine, confectionery, and cough drops. Vea Menos | |
| Agri-Talha (A105) | Agrigum | Agri-Talha (A105) is a dried tree gum obtained from the stems and branches of the Acacia seyal tree. It is white to red/brown in color and appears as a multi-colored mixture. It is brittle and easily broken into smaller, angular pieces which result in a m...Vea Mas Agri-Talha (A105) is a dried tree gum obtained from the stems and branches of the Acacia seyal tree. It is white to red/brown in color and appears as a multi-colored mixture. It is brittle and easily broken into smaller, angular pieces which result in a mix of fragmented pieces. This product is mainly used in the production of wine to improve clarity and color. It also has applications in lithography. Vea Menos | |
| Albakoll™ B | Dal Cin Gildo Spa | Albakoll™ B is a specific fining agent for white wines that need clarification but also a stabilization action against casses and oxidation risks. Its activity is able to: remove turbidity and haze to obtain a bright wine, improve the wine hue and reduce ...Vea Mas Albakoll™ B is a specific fining agent for white wines that need clarification but also a stabilization action against casses and oxidation risks. Its activity is able to: remove turbidity and haze to obtain a bright wine, improve the wine hue and reduce the oxidable polyphenols that can cause instability, improve wine filtration, reduce proteins, and sharpness reduction. The clarification is very rapid (24-48 hours) and results in very compact sediments. Vea Menos | |
| Albakoll™ R | Dal Cin Gildo Spa | Albakoll™ R has been made for use in red wines to achieve a high degree of clarity and at the same time remove harsh tannins. The selected albumin react in a similar manner to egg albumin but with less risk of over fining and produces a rather rounder pal...Vea Mas Albakoll™ R has been made for use in red wines to achieve a high degree of clarity and at the same time remove harsh tannins. The selected albumin react in a similar manner to egg albumin but with less risk of over fining and produces a rather rounder palate structure. The bentonite component is also effective for protein stabilization of rosé wines and the removal of unstable colloidal colors. Rapid clarification is achieved in 24-48 hours improving filtration and stability. One important feature is the very compact and stable heels. Vea Menos | |
| Albakoll™ T | Dal Cin Gildo Spa | Albakoll™ T has been developed to match the particular needs of the vinegar process technology. Vinegar is a very difficult media to treat for its richness in colloids. It needs to be stabilized, clarified and make easy to process. Albakoll™ T reacts very...Vea Mas Albakoll™ T has been developed to match the particular needs of the vinegar process technology. Vinegar is a very difficult media to treat for its richness in colloids. It needs to be stabilized, clarified and make easy to process. Albakoll™ T reacts very well in this low pH and high colloids level conditions, improving polyphenols colloids stability and color hue, removing turbidity and haze to obtain a good clarity level, removing heat unstable protein with balanced bentonite content. The clarification is very rapid (24-48 hours) and results in very compact sediments. Thanks to its composition and wide action spectrum Albakoll™ T can be successfully applied on white wines very difficult to fine or filter. They usually are pressings or wines with very thick and persistent haze, due to colloid richness. Vea Menos | |
| Alfatex™ 102 | Dal Cin Gildo Spa | Alfatex™ 102 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is based on perlites and short-fibre celluloses. The p...Vea Mas Alfatex™ 102 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is based on perlites and short-fibre celluloses. The perfect homogeneity of its components makes it suitable for a good distribution of the pre coat on the filter elements. This product is particularly recommended for filtration of very turbid and lees-full wines. It has a high specific surface, having a remarkable elastic power as well as an excellent draining one. It can be used either pure or mixed with Kieselgur or perlites, also as body-feed. Vea Menos | |
| Alfatex™ 151 | Dal Cin Gildo Spa | Alfatex™ 151 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is a filter medium based on diatomaceous earth and sh...Vea Mas Alfatex™ 151 is a dry product, with a very low specific weight and some peculiar and extremely interesting characteristics: high wettability and easy dissolvability into the liquids to be filtered. It is a filter medium based on diatomaceous earth and short-fibre cellulose, for very coarse filtrations of oils, with highest flow-rates. The perfect homogeneity of its components makes it suitable for a good distribution of the pre coat on the filter elements. This product is particularly recommended for filtration of very turbid and lees-full wines. It has a high specific surface, having a remarkable elastic power as well as an excellent draining one. It can be used either pure or mixed with Kieselgur or perlites, also as body-feed. Vea Menos | |
| Antifoam FD20PK | Basildon Chemical Company, Ltd. | Antifoam FD20PK is a highly effective silicon-based anti-foam emulsion. This product is off white in color and comes in an easy-to-use viscous emulsion. Antifoam FD20PK is developed especially for brewing, fermentation, and food processing where a quick...Vea Mas Antifoam FD20PK is a highly effective silicon-based anti-foam emulsion. This product is off white in color and comes in an easy-to-use viscous emulsion. Antifoam FD20PK is developed especially for brewing, fermentation, and food processing where a quick knockdown of foam is required. Vea Menos | |
| Antifoam FD30K | Basildon Chemical Company, Ltd. | Antifoam FD30K is a highly effective silicone based anti-foam product that comes in an off white, easy-to-use, viscous emulsion. It is a processing aid used where a concentrated form of silicone anti-foam emulsion is required. Antifoam FD30k can be used...Vea Mas Antifoam FD30K is a highly effective silicone based anti-foam product that comes in an off white, easy-to-use, viscous emulsion. It is a processing aid used where a concentrated form of silicone anti-foam emulsion is required. Antifoam FD30k can be used in both hot and cold aqueous systems and can be used in a wide variety of applications. Vea Menos | |
| Antifoam FDV2K | Basildon Chemical Company, Ltd. | Antifoam FDV2K is a highly effective anti-foaming product that is made from a silicone/non-silicone formula. It is cream to slightly yellow in color and comes in a easy-to-use, viscous emulsion. AntifoamFD2K is a processing aid made especially for thos...Vea Mas Antifoam FDV2K is a highly effective anti-foaming product that is made from a silicone/non-silicone formula. It is cream to slightly yellow in color and comes in a easy-to-use, viscous emulsion. AntifoamFD2K is a processing aid made especially for those tough foaming systems with high solids content where conventional silicone anti-foams have been found ineffective. It can be used in hot and cold aqueous systems and can be effective in a wide range of applications. Vea Menos | |
| AntifoamFDP | Basildon Chemical Company, Ltd. | Antifoam FDP is a highly effective silicone based anti-foam product. It comes is in a in an off white, easy-to-use, viscous emulsion. It is made to use in processes that require a quick knock down of foam. Antifoam FDP is a reliable product that can b...Vea Mas Antifoam FDP is a highly effective silicone based anti-foam product. It comes is in a in an off white, easy-to-use, viscous emulsion. It is made to use in processes that require a quick knock down of foam. Antifoam FDP is a reliable product that can be used in both hot and cold aqueous processes and may be used in a wide variety of applications. Vea Menos | |
| Arabinol® 30 | AEB Group | Arabinol® 30 is a solution of clear gum Arabic extracted from Acacia Senegal in a concentration above 30%. It is the ideal agent for structured and important wines. Arabinol® 30 enhances the characteristics of the finished wines, where it eliminates rough...Vea Mas Arabinol® 30 is a solution of clear gum Arabic extracted from Acacia Senegal in a concentration above 30%. It is the ideal agent for structured and important wines. Arabinol® 30 enhances the characteristics of the finished wines, where it eliminates roughness or bitter sensations that may be present in the after-taste and affirms in a balanced way the elegance and fineness of the aromatic nuances. Vea Menos | |
| Arabinol® HC | AEB Group | Arabinol® HC is a tasteless, odourless agent based on a special balanced mix of gum Arabic from Acacia Senegal and Acacia Seyal. It is used to active to increase wine pleasantness thanks to the presence of the most suitable isomeric forms of the constitue...Vea Mas Arabinol® HC is a tasteless, odourless agent based on a special balanced mix of gum Arabic from Acacia Senegal and Acacia Seyal. It is used to active to increase wine pleasantness thanks to the presence of the most suitable isomeric forms of the constituents. Vea Menos | |
| Arabinol® Hi-Flow | AEB Group | Arabinol® Hi-Flow is a natural polysaccharide used in oenology, obtained from Acacia Seyal, with average molecular weight chains and easily filterable. The combined addition of Arabinol® Hi-Flow and metatartaric acid strengthens the anti-cream of tartar a...Vea Mas Arabinol® Hi-Flow is a natural polysaccharide used in oenology, obtained from Acacia Seyal, with average molecular weight chains and easily filterable. The combined addition of Arabinol® Hi-Flow and metatartaric acid strengthens the anti-cream of tartar action of the treatment, increasing its efficaciousness and prolonging its protective length. This product is used in red wines. Vea Menos | |
| Arabinol® Multinstant | AEB Group | Arabinol® Multinstant is a micro-granulated gum arabic, extracted from acacia senegal and refined. Arabinol® Multinstant reacts in combination with metatartaric acid and strengthens its action, prolonging the length of the effect, as it wraps up tartar cr...Vea Mas Arabinol® Multinstant is a micro-granulated gum arabic, extracted from acacia senegal and refined. Arabinol® Multinstant reacts in combination with metatartaric acid and strengthens its action, prolonging the length of the effect, as it wraps up tartar crystals and keeps them completely separated. This product is used in wine. Vea Menos | |
| Arabinol® SB | AEB Group | Arabinol® SB is a naturally occurring polysaccharide, consisting of arabans, galactans and uronic acid complexes, in association with polypropylene glycol alginate, which is used as a hydrophilic colloid for beer head retention. It improves foam consisten...Vea Mas Arabinol® SB is a naturally occurring polysaccharide, consisting of arabans, galactans and uronic acid complexes, in association with polypropylene glycol alginate, which is used as a hydrophilic colloid for beer head retention. It improves foam consistency and steadiness by increasing foam viscosity and delays the release of CO₂. Beer retains its fresh characteristics for longer and the increase of surface tension promotes the formation of consistent and compact foam. This lends visual impact to foam steadiness and cling. Vea Menos | |
| Aromax® | AEB Group | Aromax® is an oenological agent containing sulphur dioxide and suitably buffered ascorbic acid, studied to facilitate the oxygen reduction in musts and wines. With the utilization of Aromax®, terpenic molecules can express all their qualities and fully in...Vea Mas Aromax® is an oenological agent containing sulphur dioxide and suitably buffered ascorbic acid, studied to facilitate the oxygen reduction in musts and wines. With the utilization of Aromax®, terpenic molecules can express all their qualities and fully increase the value of the obtained wines. Vea Menos | |
| Aromax® B4 | AEB Group | Aromax® B4 is a must antioxidant studied to be used in harvesters’ cases and in all those situations leaving must in contact with air for a long time. When pressing white grapes, Aromax® B4 facilitates must drainage and its clarification, forming a fine n...Vea Mas Aromax® B4 is a must antioxidant studied to be used in harvesters’ cases and in all those situations leaving must in contact with air for a long time. When pressing white grapes, Aromax® B4 facilitates must drainage and its clarification, forming a fine net retaining even the thinnest vegetable fragments. Vea Menos | |
| Aromax® GAL | AEB Group | Aromax® GAL is used to protect musts from oxidations. Aromax® GAL inhibits the growth and development of indigenous yeasts in wine production, facilitating static decantation and inhibiting the start of spontaneous fermentations. | |
| Aromax® Super | AEB Group | Aromax® Super is an agent based on sulphur dioxide and ascorbic acid. Aromax® Super displays a positive action on the concentration of varietal aromas; in the vinification of different cultivars such as Chardonnay, Grechetto and Muscat, increases were not...Vea Mas Aromax® Super is an agent based on sulphur dioxide and ascorbic acid. Aromax® Super displays a positive action on the concentration of varietal aromas; in the vinification of different cultivars such as Chardonnay, Grechetto and Muscat, increases were noticed in the quantity of linalool, a terpene revealing the varietal aroma. Vea Menos | |
| Aromazina DC | Dal Cin Gildo Spa | Aromazina DC is an enzymatic complex with aromatic-varietal activity. It is able to liberate odorous molecules, particularly terpenes and norisoprenoids, which are present in grapes in their glucosylated, non-odorous, form. Terpenes and glucosylated noris...Vea Mas Aromazina DC is an enzymatic complex with aromatic-varietal activity. It is able to liberate odorous molecules, particularly terpenes and norisoprenoids, which are present in grapes in their glucosylated, non-odorous, form. Terpenes and glucosylated norisoprenoids are frequently bound to other sugars such as rhamnose, apiose and arabinose. The various glycosides have diverse concentrations in grapes. It is for this reason that the formulation of Aromazina DC not only has specific glycosidase activity for the various glycosides, but their distribution is such to guarantee maximum efficiency and therefore maximum aromatic liberation. Aromazina DC is the ideal enzyme to intensify and to bring out varietal aromatic notes in wines made from grapes rich in terpenes, such as Muscat, Malvasia, Traminer and Riesling. It also has application in the well-known red-berried varieties which are rich in norisoprenoids. In order to fully take advantage of the aromatic potentialities of the grapes, it is advised to carry out a macerative extraction with Extrazina DC or Pectazina LS on white varieties or with Cromazina DC on red varieties. Vea Menos | |
| Atomized Gelatine | Dal Cin Gildo Spa | Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, it is not rendered from the feet or horns of animals, ...Vea Mas Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, it is not rendered from the feet or horns of animals, which are made primarily of keratin rather than collagen. Atomized Gelatine is created using a spray drying process to create a fine yellow powder that is highly water soluble. In the processed food industry, it is used a thickener, a gelling agent, a stabilizer, and an emulsifier. As such, it can be found in foods as diverse as yogurt, pate, aspic, marshmallows and gummy candy, soups, salad dressings, and canned ham. Vea Menos | |
| BactiCare | Erbslöh Geisenheim AG | BactiCare is an enzyme produced from egg white protein. Its task in the egg is to kill off Gram-positive bacteria. The lethal effect is realized by the destruction of the cell wall of the bacteria by decomposition of murein. Murein is the substance which ...Vea Mas BactiCare is an enzyme produced from egg white protein. Its task in the egg is to kill off Gram-positive bacteria. The lethal effect is realized by the destruction of the cell wall of the bacteria by decomposition of murein. Murein is the substance which supports the cell walls. BactiCare is a highly purified lysozyme preparation (systematic name: mucopeptide-N-acetylmuramoyl-hydrolase) with a low content of dust. BactiCare is added to the grapes, to the mash/crushed grapes, to the must/grape juice or to the wine or the sparkling wine when the activity of the bacteria shall be suppressed. It is also possible to add BactiCare after fermentation to prevent in particular the malo-lactic fermentation. With BactiCare it is even possible to interrupt fermentation of a wine during malo-lactic fermentation. Vea Menos | |
| Bentoflot DC | Dal Cin Gildo Spa | Bentoflot DC is a geological clay material that is mainly made up of a mineral group called montmorillonite. It is usually created from volcanic ash that has been disintegrated by water. Other minerals included in bentonite clay are aluminum, calcium, pot...Vea Mas Bentoflot DC is a geological clay material that is mainly made up of a mineral group called montmorillonite. It is usually created from volcanic ash that has been disintegrated by water. Other minerals included in bentonite clay are aluminum, calcium, potassium, and sodium. The predominance of one of these minerals dictates the names of the variants. The two most common variants of bentonite are calcium and sodium. This type of material has so many uses that it has garnered the nickname “the clay of 1,000 uses.” Vea Menos | |
| Bentogran® | AEB Group | Bentogran® is a bentonite of easy utilization. Its granular formulation enables a quick dispersion in water in a few minutes, without creating any dust and with great advantage for the personnel in charge of dissolving it. Bentogran® produces a higher yie...Vea Mas Bentogran® is a bentonite of easy utilization. Its granular formulation enables a quick dispersion in water in a few minutes, without creating any dust and with great advantage for the personnel in charge of dissolving it. Bentogran® produces a higher yield of clarified wine, increases the volume of the bright wine and brings about evident economic advantages, totally preserving wine structure and smells. Vea Menos | |
| Bentowhite Gel | Dal Cin Gildo Spa | Bentowhite Gel is the result of extensive Dal Cin research and is founded on multi-decade production experience with Gelbentonite, a product that is appreciated all over the world as a top of the line bentonite with high activity and purity for wine makin...Vea Mas Bentowhite Gel is the result of extensive Dal Cin research and is founded on multi-decade production experience with Gelbentonite, a product that is appreciated all over the world as a top of the line bentonite with high activity and purity for wine making. The necessity to decrease the concentration of undesirable molecules in wine, such as biogenic amines or residues from treatments involving allergenic proteins, inspired a new incentive to create a modern concept bentonite range: Bentowhite. The resulting products were formulated along with the scientific collaboration of the Università Cattolica del Sacro Cuore of Piacenza, Italy. Their research studied in detail the interactions between bentonite and undesirable molecules. Bentowhite Gel is fabricated using a modified Gelbentonite production process and is a product that has been studied and developed specifically for the mentioned applications. Bentowhite Gel was tested at very low dosages (max. 30 g/hL) and was effective for treating wines by eliminating caseinate and egg albumin residues present after clarification. Therefore it is possible to use these fining agents without worrying about potential residual allergens in the wines. Bentowhite Gel also decreases biogenic amines, in particular histamine which along with other amines can be found due to microbiological spoilage or spontaneous malolactic fermentation. Vea Menos | |
| Bentowhite Gran | Dal Cin Gildo Spa | Bentowhite Gran is the result of extensive Dal Cin research and is founded on multi decade production experience with granular bentonites. The necessity to decrease the concentration of undesirable molecules in wine, such as biogenic proteins, inspired a...Vea Mas Bentowhite Gran is the result of extensive Dal Cin research and is founded on multi decade production experience with granular bentonites. The necessity to decrease the concentration of undesirable molecules in wine, such as biogenic proteins, inspired a new incentive to create a modern concept bentonite range: Bentowhite. The resulting products were formulated along with the scientific collaboration of the Universita Cattolica del Sacro Cuore of Piacenza, Italy. Their research studied in detail the interactions between bentonite and undesirable molecules. Bentowhite Gran is a granular product that combines this additional feature with bentonite clarification actions as found in the classic Top Gran™ DC. Vea Menos | |
| Betazina DC | Dal Cin Gildo Spa | Betazina DC possesses a strong -glucanase activity associated with pectinolytic activity. Betazina DC is effective on glucans derived from moldy grapes, as well as glucans from yeast cell walls. Difficulty in clarification or filtration: under certain cir...Vea Mas Betazina DC possesses a strong -glucanase activity associated with pectinolytic activity. Betazina DC is effective on glucans derived from moldy grapes, as well as glucans from yeast cell walls. Difficulty in clarification or filtration: under certain circumstances, wines can be especially rich in glucans and pectic substances. This is the case with wines made from botrytized grapes and with press wines. Betazina DC degrades the polysaccharides responsible for clarification or filtration difficulties, reestablishing the conditions necessary for the optimal performance of these two important operations. Aging on yeast lees: it is now known that aging wine in the presence of yeast lees takes advantage of the beneficial properties of substances freed from the yeast during the process of autolysis. The release is a slow phenomenon, which may take 12 or more months. The use of Betazina DC accelerates cell lysis and the liberation of other polysaccharide components, particularly mannoprotein. The effects of aging wine on yeast lees are manifested on the organoleptic level by an increase in fullness, volume and body. The olfactory sensations are more persistent and complex. The polysaccharides play a fundamental role in tartrate, protein and colour stability. Vea Menos | |
| Bio S-Free | Dal Cin Gildo Spa | Bio S-Free is a balanced integrator which avoids hydrogen sulfide (H2S) formation. It is a complete supplement that can be used both at the beginning and at 1/3 of the fermentation, it does not contain ammonium sulphate, and is particularly indicated when...Vea Mas Bio S-Free is a balanced integrator which avoids hydrogen sulfide (H2S) formation. It is a complete supplement that can be used both at the beginning and at 1/3 of the fermentation, it does not contain ammonium sulphate, and is particularly indicated when working in reductive conditions. It is a blend of modified cellulose fibres, and cell material rich of nourishment and growth factors. GMO free and ISO 9001:2008 certified, it is used in the production of organic wine. Vea Menos | |
| BioStart® Forte SK2® | Erbslöh Geisenheim AG | Highly concentrated BioStart® Forte SK2®- starter cultures for direct and simple initiation of the malo-lactic fermentation in white or red wine. The freeze-dried starter preparation BioStart® Forte SK2® for white and red wines was positively tested in th...Vea Mas Highly concentrated BioStart® Forte SK2®- starter cultures for direct and simple initiation of the malo-lactic fermentation in white or red wine. The freeze-dried starter preparation BioStart® Forte SK2® for white and red wines was positively tested in the screening of different Leuconostoc oenos strains (oenococcus oeni). Good vitality in the wine and rapid propagation rates were evident. Isolation was performed from selected wines with spontaneous acid degradation. The so selected new strain was tested under extreme conditions and has succeeded to prevail. The structure and harmony of the wines is greatly improved. BioStart® Forte SK2® starter inoculum enhances the typical bouquet for every individual white wine variety. In the white wines, particularly in Burgundy wines, paprika, peach and honey flavors develop. Also blossom and exotic fruit components can be elaborated. The warm and soft red wine character after completed malo-lactic fermentation is very much pronounced. In particular cherry, but also raspberry and strawberry aromas develop and moreover light almond and blossom flavors. The wines present themselves as complex, round and harmonious. Vea Menos | |
| BioStart® Vitale SK11® | Erbslöh Geisenheim AG | BioStart® Vitale SK11®-starter culture for direct initiation of malo-lactic fermentation in red and white wine. The new Oenococcus oeni strain was selected for its high rate of propagation, increased vitality and consequently for its capability to perform...Vea Mas BioStart® Vitale SK11®-starter culture for direct initiation of malo-lactic fermentation in red and white wine. The new Oenococcus oeni strain was selected for its high rate of propagation, increased vitality and consequently for its capability to perform a secure and rapid malic acid degradation. BioStart® Vitale SK11® tolerates without problem low pH-values and cool cellar temperatures. High alcohol concentrations, typical for regions with southern climate, were particularly considered when selecting the strain. Equally unproblematic are high SO2 values, usually in use with grape mash and grape must sulphiting. BioStart® Vitale SK11® assures a histamine-free MLF and only little volatile acid formation. Vitality is advanced by stress induction already employed during production and thus the culture is optimally adapted to difficult conditions. Vea Menos | |
| Boerovin | Erbslöh Geisenheim AG | Boerovin is a liquid lactic acid specially matched for grape wine or fruit wine production. The purity of Boerovin complies with food quality requirements. Pure lactic acid content: 80%. Fruit acids are the backbone of the wine. Together with a sufficient...Vea Mas Boerovin is a liquid lactic acid specially matched for grape wine or fruit wine production. The purity of Boerovin complies with food quality requirements. Pure lactic acid content: 80%. Fruit acids are the backbone of the wine. Together with a sufficiently high alcohol content they protect the wine from microbial spoilage caused by, for instance, bacteria. This protection is assured as of a total titratable acid of around 5 g/L, calculated as tartaric acid. Values should not fall below this critical limit in any stage of vinification. The aim of treatment is an increase in acidity to assure additional microbiological protection and to intensify taste. Vea Menos | |
| Caramel | Proquimac Color SL | Caramel is a brown, water soluble powder or liquid that is made by controlled heat treatment of sugar beet or sugar cane. This product is often used in beer, bread, chocolate, biscuits, fillings, ice cream, wine, carbonated drinks, pancakes, etc. | |
| Carmine Acid (ASL Series) | Imbarex S.A. | Carmine Acid (ASL Series) is Acid Stable Liquid Carmine. It provides a coloring range from red to violet and is resistant to acidic effects. It can be used in ice cream, bakery products, confectionery, soft drinks, wines, and meats. | |
| CelluFluxx® | Erbslöh Geisenheim AG | CelluFluxx® products are filter aids from cellulose available in various degrees of fineness for the most different requirements in wine, sparkling wine and fruit juice filtration. They are highly pure powder celluloses, neutral-in-taste. Cellulose is mad...Vea Mas CelluFluxx® products are filter aids from cellulose available in various degrees of fineness for the most different requirements in wine, sparkling wine and fruit juice filtration. They are highly pure powder celluloses, neutral-in-taste. Cellulose is made from naturally growing raw materials. It is a vegetable product, a 100% organic substance, thus fully biodegradable and therefore best suited for soil cultivation. CelluFluxx® products can be used on all filter systems applied in wine, sparkling wine and fruit juice filtration, either solely or as admixture. For every filtration process, the adequate CelluFluxx® product is available, since they have all undergone different milling and fibrillation. Due to the fibre structure, an enormously high pressure surge elasticity is given. Consequently particle breakthrough and crack formation in the filter cake are avoided. As against kieselguhr, dosage amounts of up to 70 % can be saved, thus the use of CelluFluxx® filter celluloses is very economic, moreover the amount of waste is strongly reduced. Since the products, contrary to kieselguhr do not contain crystalline, silicate-containing components, there is no risk to health. Unlike mineral filter aids, CelluFluxx® is not abrasive, resulting in a prolonged operating life of valuable and expensive devices as for instance, feeding pumps, dosing pumps, filter plants, agitators. Vea Menos | |
| Citric Acid | Dal Cin Gildo Spa | Citric Acid ( Monohydrate citric acid ) is a white crystalline powder with a food additive of E330. Usually produced in powder form, citric acid is naturally found in citrus fruits. It easily mixes into liquids, making it a valuable acid. Lemons and limes...Vea Mas Citric Acid ( Monohydrate citric acid ) is a white crystalline powder with a food additive of E330. Usually produced in powder form, citric acid is naturally found in citrus fruits. It easily mixes into liquids, making it a valuable acid. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. Oranges and tangerines are also high in citric acid, though lower than the more bitter citrus fruits. Citric acid is used as a flavoring in many preparations of Vitamin C, and has a wide variety of other uses. As a food additive, citric acid is in common use. It can be added to flavor certain drinks, especially soft drinks. It works well as a meat tenderizer because it tends to break down the meat proteins. However, it is bitter — one of its main uses in food is to make certain foods sour. Vea Menos | |
| Citric Acid E330 | Friedrich Ingredients | Citric Acid E330 is a monohydrate citric acid. Citric Acid E330 is a sour, white crystalline powder that is 99.5-101.0%. It is used as an acidulant, flavoring agent, preservative and anti-staling agent in food and beverage products. In the food industry ...Vea Mas Citric Acid E330 is a monohydrate citric acid. Citric Acid E330 is a sour, white crystalline powder that is 99.5-101.0%. It is used as an acidulant, flavoring agent, preservative and anti-staling agent in food and beverage products. In the food industry it commonly used to produce a tart taste and to complement fruit flavors in carbonated beverages, beverage powders, fruit flavored drinks, jellies, jams, wines, sherbets, and candies. It can also be used to reduce pH in canned foods. Vea Menos | |
| Clary Sage Oil | Aromor Flavors & Fragrances Ltd. | Clary Sage Oil is a pale yellow to yellow liquid with a fresh, sweet, herbaceos odor and wine-like bouquet. This product is used extensively as a flavoring applications, including liqueurs, wine essences, spice compounds, and grape flavors. | |
| Copper DC | Dal Cin Gildo Spa | Copper DC is a light blue stabilized liquid solution of copper sulphate for use in wine production. Copper Sulfate (CuSO4) reacts with sulfur compounds such as Hydrogen Sulfide (rotten egg smell) and mercaptans (burnt match, rubber, cooked cabbage, canned...Vea Mas Copper DC is a light blue stabilized liquid solution of copper sulphate for use in wine production. Copper Sulfate (CuSO4) reacts with sulfur compounds such as Hydrogen Sulfide (rotten egg smell) and mercaptans (burnt match, rubber, cooked cabbage, canned corn, etc.) These aromas can arise during fermentation due to nutrient limitations and they can come about also throughout the aging process through breakdowns of sulfur-containing amino acids. This product helps eliminate these orders. Vea Menos | |
| Cremor Stop® Extra 40 | AEB Group | Cremor Stop® Extra 40 is a very pure metatartaric acid with a very high esterification index. Cremor Stop® Extra 40 substitutes or assists wine refrigeration; all the effected trials showed that through the action of this agent any form of residual instab...Vea Mas Cremor Stop® Extra 40 is a very pure metatartaric acid with a very high esterification index. Cremor Stop® Extra 40 substitutes or assists wine refrigeration; all the effected trials showed that through the action of this agent any form of residual instability is eliminated. Vea Menos | |
| Crystalflash | AEB Group | Crystalflash is an agent suitably studied to accelerate the crystallization of tartaric acid salts, in particular potassium bitartrate and neutral calcium tartrate, in wines during refrigeration. This product eliminates the risk of re-dissolving of the un...Vea Mas Crystalflash is an agent suitably studied to accelerate the crystallization of tartaric acid salts, in particular potassium bitartrate and neutral calcium tartrate, in wines during refrigeration. This product eliminates the risk of re-dissolving of the unstable coloring matter. Vea Menos | |
| Curcumin | Yunnan Tonghai Yang Natural Products Co., Ltd. | Curcumin is extracted from the root of Curcuma longa as a raw material; it is a natural food pigment by the process of solvent extracting, concentrating, refining and drying. It is a yellowish to orange red free-flowing powder and has the characteristic t...Vea Mas Curcumin is extracted from the root of Curcuma longa as a raw material; it is a natural food pigment by the process of solvent extracting, concentrating, refining and drying. It is a yellowish to orange red free-flowing powder and has the characteristic turmeric odor. It can not dissolve in water and ether but can easily dissolve in ethanol, acetic acid and propylene glycol, and is completely soluble in acetone. This product can be widely used in carbonic acid drinks, candy, wine, ice cream, and jelly. Vea Menos | |
| DC-POL G | Dal Cin Gildo Spa | DC-POL G is are white granular minitubes, used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dea...Vea Mas DC-POL G is are white granular minitubes, used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. Vea Menos | |
| DC-POL P | Dal Cin Gildo Spa | DC-POL P is a white powder used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (...Vea Mas DC-POL P is a white powder used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. Vea Menos | |
| DC-POL T | Dal Cin Gildo Spa | DC-POL T is a white powder used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (l...Vea Mas DC-POL T is a white powder used for stabilization in musts and wines. In wine making, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. Vea Menos | |
| Délite | Dal Cin Gildo Spa | Délite is produced in Dal Cin production plants using selected Acacia senegal nodules. The raw material used in Délite fabrication is characterized by a high molecular weight and linear chain structure, which is not very ramified. Due to these characteris...Vea Mas Délite is produced in Dal Cin production plants using selected Acacia senegal nodules. The raw material used in Délite fabrication is characterized by a high molecular weight and linear chain structure, which is not very ramified. Due to these characteristics it is the most wide-spread type of gum Arabic in the food sector and gives structure and thickness. These same qualities make Délite an ideal product to use in the wine industry to give wines that lack palate structure, a more pleasant sensory character. The raw material processing aims to reserve macro-molecular integrity and functionality while at the same time guaranteeing a consistent solutions concentration, a light yellow color, and physic-chemical and microbiological stability. Vea Menos | |
| DL- Malic Acid | Anhui Sealong Biotechnology Co., Ltd. | DL- Malic Acid appears as a white crystal or crystalline powder with high water absorbability and is easily soluble in water and ethanol. This product offers a mouthfeel close to that of natural juice and has natural fragrance. It is known as “best food a...Vea Mas DL- Malic Acid appears as a white crystal or crystalline powder with high water absorbability and is easily soluble in water and ethanol. This product offers a mouthfeel close to that of natural juice and has natural fragrance. It is known as “best food acidity regulator” in biological and nutritional fields. It is widely used in foods such as wines, beverages, fruit juices and chewing gums to improve their tastes and flavors. Vea Menos | |
| DL- Malic Acid | Hainan Zhongxin Wanguo Chemical Co., Ltd. | DL- Malic Acid is a white crystal or crystal powder. It can be used as an acidulant in cool drinks (including lactobacillus drinks, milk drinks, carbonated drinks, cola), frozen foods (including sherbet and ice cream), processed foods (including wine and ...Vea Mas DL- Malic Acid is a white crystal or crystal powder. It can be used as an acidulant in cool drinks (including lactobacillus drinks, milk drinks, carbonated drinks, cola), frozen foods (including sherbet and ice cream), processed foods (including wine and mayonnaise). It is used as color-keeper and antiseptic of juice. It is also used as emulsion stabilizer of egg yolk. Vea Menos | |
| DL-Malic Acid | Shanghai Yancui Import and Export Corporation | DL-Malic Acid appears as a white or nearly white crystalline powder or granules with a strong acid taste. It can be used as an acidulant in cold drinks (including lactobacillus drinks, milk drinks, carbonated drinks, and colas), frozen foods including she...Vea Mas DL-Malic Acid appears as a white or nearly white crystalline powder or granules with a strong acid taste. It can be used as an acidulant in cold drinks (including lactobacillus drinks, milk drinks, carbonated drinks, and colas), frozen foods including sherbet and ice cream applications, processed foods including wine and mayonnaise, as a color stabilizer and antiseptic in juice, and as an emulsion stabilizer in egg yolk. Vea Menos | |
| DL-Tartaric Acid | Shanghai Yancui Import and Export Corporation | DL-Tartaric Acid is made up of white or colorless crystals and is easily dissolvable in water, ethanol, and ethyl ether. It is commonly found in wine and is used as an antioxidant. | |
| Efistab™ | Nexira | Efistab™ is a complete line of all-natural and sulfite-free acacia gum products designed to enhance the overall quality of wine. Efistab™ : Color stabilization and flavor enhancement - Easy to use before or after filtration- All natural, contains no sulfi...Vea Mas Efistab™ is a complete line of all-natural and sulfite-free acacia gum products designed to enhance the overall quality of wine. Efistab™ : Color stabilization and flavor enhancement - Easy to use before or after filtration- All natural, contains no sulfites -Efistab™ is available as purified, odorless and tasteless white powders that are ready to use and instantly dissolved in wine. Vea Menos | |
| Ellagitan® | AEB Group | Ellagitan® is a preparation based on vegetal ellagic tannins promoting refinement and polyphenols polymerization. Ellagitan® is used during the wine refinement stage to gives a great stability to wines intended for a long aging. | |
| Ellagitan® Chêne | AEB Group | Ellagitan® Chêne is a highly prized ellagic tannin. Ellagitan® Chêne can be used at the end of fermentation and during refinement when it is important to guide the oxygen action by using compounds increasing wine resistance to oxidation. | |
| Ellagitan® Refill | AEB Group | Ellagitan® Refill is an ellagic tannin in a watery solution. It facilitates the polyphenolic polymerization in the presence of the ideal acetaldehyde dosage and it also hinders the presence of reduced notes which are common in many wines. | |
| Ellagitan® Rouge | AEB Group | Ellagitan® Rouge is a preparation based on ellagic and proanthocyanidinic tannin, lightly astringent, sweet, vegetable and structured. Ellagitan® Rouge improves violet notes in red wines, preventing the color to develop orange nuances, and keeps unaltered...Vea Mas Ellagitan® Rouge is a preparation based on ellagic and proanthocyanidinic tannin, lightly astringent, sweet, vegetable and structured. Ellagitan® Rouge improves violet notes in red wines, preventing the color to develop orange nuances, and keeps unaltered wine qualities of gustative and olfactory freshness. Vea Menos | |
| Endozym® Active | AEB Group | Endozym® Active is a pectolytic enzyme based on concentrated pectinase, indicated for the treatment of grapes and for the clarification of musts and wines. Endozym® Active accelerates pressing, clarification and filtration processes, as it decreases their...Vea Mas Endozym® Active is a pectolytic enzyme based on concentrated pectinase, indicated for the treatment of grapes and for the clarification of musts and wines. Endozym® Active accelerates pressing, clarification and filtration processes, as it decreases their speed and reduces, because of its peculiar enzymatic activity. Vea Menos | |
| ErbiGel® Bio | Erbslöh Geisenheim AG | ErbiGel® Bio is a certified organic food-grade gelatin for the treatment of grape must, juice, wine and other beverages. ErbiGel® Bio is a 100% organic pig rind-derived gelatin product. The organic gelatin is subject to supervision according to Regulation...Vea Mas ErbiGel® Bio is a certified organic food-grade gelatin for the treatment of grape must, juice, wine and other beverages. ErbiGel® Bio is a 100% organic pig rind-derived gelatin product. The organic gelatin is subject to supervision according to Regulation (EC) No. 834/2007.In vinification ErbiGel® Bio supports grape must flotation or is applied in combination with silica sol for clarification/fining. At the same time, the organic gelatin product reduces tannins and polyphenols and thus, optimal stabilization against colloidal haze is obtained. ErbiGel® Bio is a well soluble, ground organic gelatin. The Bloom value is between 110-120 which is the crucial range for gelatinisation and which makes possible the application in sedimentation as well as in flotation. Besides the clarifying effect, ErbiGel® Bio reduces polyphenols very carefully. In appearance, handling and effect ErbiGel® Bio corresponds to the so far known hot-soluble gelatins. For optimal results the use of Trenolin® Flot DF is recommended for enzymatisation before flotation. In sedimentation, the organic gelatin is applied in combination with silica sol. Vea Menos | |
| ErbiGel® Flot | Erbslöh Geisenheim AG | ErbiGel® Flot is a gelatin of animal origin, specially produced for flotation in grape must/juice. The Bloom value ranges at around 200, to achieve the best possible clarification in the course of flotation. ErbiGel® Flot is a special gelatin for quick fl...Vea Mas ErbiGel® Flot is a gelatin of animal origin, specially produced for flotation in grape must/juice. The Bloom value ranges at around 200, to achieve the best possible clarification in the course of flotation. ErbiGel® Flot is a special gelatin for quick flocculation and the binding of phenols during flotation. ErbiGel® Flot is an easily soluble, ground gelatin. The acidic character and the high Bloom value provide for a quick binding of phenols and thus for an immediately perceptible flocculation. With the escape of gas from the gas-saturated must, clarification quickly sets in. The gelatin type which has to be used depends to a high degree on the previous mechanical stress the grapes were exposed to. In case of a careful processing and low contents of dissolved phenols, a standard, warm-soluble gelatin of 80–100 Bloom, as for instance ErbiGel®, is well suited and efficient. If, however, increased phenol contents are present and glucan contents are higher, due to rot, and if, in addition, pectin values are high, then a special high bloom gelatin, i.e. ErbiGel® Flot, is required. Vea Menos | |
| Erbslöh Mostgelatine CF | Erbslöh Geisenheim AG | Erbslöh Mostgelatine CF is a liquid, casein-free combination product consisting of gelatin, isinglass and PVPP for the preventive treatment of grape mash and must. Erbslöh Mostgelatine CF reduces total polyphenols and supports sedimentation. Erbslöh Mostg...Vea Mas Erbslöh Mostgelatine CF is a liquid, casein-free combination product consisting of gelatin, isinglass and PVPP for the preventive treatment of grape mash and must. Erbslöh Mostgelatine CF reduces total polyphenols and supports sedimentation. Erbslöh Mostgelatine CF is produced free of casein and is thus not subject to allergen labeling. Especially during the work-intensive vintage seasonErbslöh Mostgelatine CF facilitates the first steps of making high quality wines. The specific composition of the innovative liquid product assures an efficient early correction and harmonization of tannic substances. Consequently, Erbslöh Mostgelatine CF successfully protects against possible, later developing oxidized high colors. Particularly with mechanically strained grapes, long rest periods of the crushed grapes/mash, or other stress factors, most likely leading to increased tannin concentrations, the application of Erbslöh Mostgelatine CF is well suited. Vea Menos | |
| Erbslöh-DAP | Erbslöh Geisenheim AG | Erbslöh-DAP is a pure diammonium phosphate for improved yeast nutrition and yeast propagation. It provides improved yeast nutrition and performance of fermentation. Erbslöh-DAP raises the ammonium and phosphate content in grape must/grape juice and thus i...Vea Mas Erbslöh-DAP is a pure diammonium phosphate for improved yeast nutrition and yeast propagation. It provides improved yeast nutrition and performance of fermentation. Erbslöh-DAP raises the ammonium and phosphate content in grape must/grape juice and thus improves basic nutrition of the yeast. The yeast cells are able to propagate more strongly and fermentation proceeds smoother, causing less problems. The product tends to lumpiness. Mostly the lumps can be easily crushed again by slight punching/striking on the bag. Vea Menos | |
| Erbslöh-Kalk | Erbslöh Geisenheim AG | Erbslöh-Kalk is a precipitated, chemically pure calcium carbonate for the reduction of tartaric acid. Deacidification with Erbslöh-Kalk is mostly carried through in the must stage due to the higher tartaric acid content, yet can also be effected in the yo...Vea Mas Erbslöh-Kalk is a precipitated, chemically pure calcium carbonate for the reduction of tartaric acid. Deacidification with Erbslöh-Kalk is mostly carried through in the must stage due to the higher tartaric acid content, yet can also be effected in the young wine or wine stage. By means of this deacidification method only tartaric acid is precipitated. This is why with reference to total acid, the tartaric acid proportion is the limiting factor. Due to climatic conditions, the different growing regions and the different vine varieties, the tartaric acid content fluctuates considerably from year to year. Therefore information should be gathered at a competent office (viticultural consultation or special laboratory) before calculating deacidification ratios. For reasons of taste (tartaric acid tastes less sour than malic acid), a tartaric acid content of at least 1 g/L should remain in the wine. Vea Menos | |
| 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 ...Vea Mas 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. Vea Menos | |
| Erbslöh-pH-Senker | Erbslöh Geisenheim AG | Erbslöh-pH-Senker (pH-reducer) is a liquid acid combination for the acidification of fruit mashes. The aim of treatment is the lowering of the pH-value of the mash to pH 3.0 - 3.5, thereby suppression of undesirable microorganisms, for instance acetic aci...Vea Mas Erbslöh-pH-Senker (pH-reducer) is a liquid acid combination for the acidification of fruit mashes. The aim of treatment is the lowering of the pH-value of the mash to pH 3.0 - 3.5, thereby suppression of undesirable microorganisms, for instance acetic acid, lactic acid and butyric acid bacteria (protection against infections), supports the fermentation process, leading to clean aromas and optimizes the development of fruit-typical aroma and bouquet-giving substances. Erbslöh-pH-Senker is based on a balanced combination of citric acid and lactic acid of food-grade quality. No risky handling with concentrated sulphuric acid is needed. The addition of Erbslöh-pH-Senker protects the mash from infections with bacteria. Thus yield losses and quality decreases in the distillate are avoided. The activity of dry selected yeasts is in no way negatively affected by the pH-lowering. Vea Menos | |
| Ethyl Maltol | Foodchem International Corporation | Ethyl Maltol appears as a white crystalline powder. It is a flavoring agent with a slight sweet taste, and is commonly used to prolong the shelf life of food products. This product is often used in wine, ice cream, candy, chocolate, biscuit, bread, canned...Vea Mas Ethyl Maltol appears as a white crystalline powder. It is a flavoring agent with a slight sweet taste, and is commonly used to prolong the shelf life of food products. This product is often used in wine, ice cream, candy, chocolate, biscuit, bread, canned food, processed meat, etc. Vea Menos | |
| Ethyl Vanillin | Ronas Chemicals Ind.Co.,Ltd. | Ethyl Vanillin is a white to faint yellow crystal or powder that is three to four times as fragrant as vanillin, and is added to food and beverages for its flavor and smell. It is often used in wine, chocolate products, candy, and ice cream. | |
| Extrazina DC | Dal Cin Gildo Spa | Extrazina DC is an enzymatic preparation specifically for maceration of the white grape membranes. Along with the principal pectinolytic activity, secondary activities are present at high efficiency which act upon the membranes of grape cell walls. This a...Vea Mas Extrazina DC is an enzymatic preparation specifically for maceration of the white grape membranes. Along with the principal pectinolytic activity, secondary activities are present at high efficiency which act upon the membranes of grape cell walls. This allows for extraction of free aromatic substances, of aromatic precursors and of compounds that will become part of the wines structure. Vea Menos | |
| FermoBent® PORE-TEC | Erbslöh Geisenheim AG | FermoBent® PORE-TEC is a very loosely granulated, extremely low-in-iron and highly effective bentonite for the treatment of grape must. During fermentation the bentonite remains in the must, after fermentation end it is separated together with the yeast s...Vea Mas FermoBent® PORE-TEC is a very loosely granulated, extremely low-in-iron and highly effective bentonite for the treatment of grape must. During fermentation the bentonite remains in the must, after fermentation end it is separated together with the yeast sediment/lees. The direct addition of FermoBent® PORE-TEC saves working time during the vintage season. Proved for purity and quality by specialized laboratories. FermoBent® PORE-TEC provides for an early and lasting protein stabilization in the must stage. A good removal of fermentation-inhibiting must ingredients is obtained. Since the bentonite remains in the fermenting medium, an inner surface area is formed which leads to a uniform CO2-escape during fermentation and thus results in an optimized fermentation course. FermoBent® PORE-TEC has an extremely low iron solubility. The long contact time of the bentonite with the fermenting medium does not lead to an additional blue fining demand. The deposit is separated together with the yeast sediments/lees. Vea Menos | |
| 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 ...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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. | |
| 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 ...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | Request Sample |
| 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....Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| Karmelosa™ L | Dal Cin Gildo Spa | Karmelosa™ L 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, th...Vea Mas Karmelosa™ L 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™ L it is possible to reduce impacts linked with cold stabilization. Karmelosa™ L has no effect on the composition or sensory characteristics of treated wines and furthermore is not found on the list of allergenic substances. Vea Menos | |
| Klar-Sol 30 | Erbslöh Geisenheim AG | Klar-Sol 30 is a transparent alkaline silica sol for clarification/fining in combination with a protein containing treatment agent (Gelita-Klar®, ErbiGel®, IsingClair-Hausenpaste, CombiGel®). Silica sol is a natural product in which, due to the high charg...Vea Mas Klar-Sol 30 is a transparent alkaline silica sol for clarification/fining in combination with a protein containing treatment agent (Gelita-Klar®, ErbiGel®, IsingClair-Hausenpaste, CombiGel®). Silica sol is a natural product in which, due to the high charge intensity, temporary agglomeration could occur leading to slight thickening of the product. For this reason, prior to application, shake the silica sol well or stir the silica sol intensively. The transparency of Klar-Sol 30 is due to an especially small particle size which is responsible for the good clarifying effect on wine and fruit juice. Furthermore, polyphenols and proteins are reduced. When applied in young wine, the young wine should already be separated from the yeast and racked off, as the stirred up yeast inhibits an otherwise thorough settling. Klar-Sol 30 shows excellent clarifying properties and leads to a low volume of lees. Fining flocculation is effected when negatively charged silica sol particles of Klar-Sol 30 encounter or collide with positively charged protein colloids. The tannin content of the wine is of no particular importance for flocculation. Vea Menos | |
| Klar-Sol Speedfloc | Erbslöh Geisenheim AG | Klar-Sol Speedfloc is an opalescent silica sol with optimal flocculation properties for a particularly efficient clarification/fining of wine, “Süßreserve” (grape juice/grape must for sweetening), juice and other beverages. As active substance, Klar-Sol ...Vea Mas Klar-Sol Speedfloc is an opalescent silica sol with optimal flocculation properties for a particularly efficient clarification/fining of wine, “Süßreserve” (grape juice/grape must for sweetening), juice and other beverages. As active substance, Klar-Sol Speedfloc contains 30 % highly active silicic acid in colloidal distribution. Silica sol is a natural product in which, due to the high charge intensity, temporary agglomeration could occur leading to slight thickening of the product. For this reason, prior to application, shake the silica sol well or stir the silica sol intensively. The excellent flocculation and clarification properties of Klar-Sol Speedfloc result from its careful and accurately performed preparation process. Klar-Sol Speedfloc in combination with gelatin, leads to an accelerated sedimentation of lees by flocculation of sediment-stabilizing colloids in the beverage. This facilitates subsequent filtration. The tannin content of the wine is of minor importance. The resulting volume of lees is small and compact at the same time. The precipitation reaction of the fining is effected when the negatively charged silica sol particles of Klar-Sol Speedfloc react with the positively charged gelatin colloids. Besides the good clarifiying effect, also polyphenols and protein substances are reduced. Vea Menos | |
| Klar-Sol Super | Erbslöh Geisenheim AG | Klar-Sol Super is an acidic special silica sol of milky-white appearance. It has an extremely high charge intensity, thus particularly economical application of the product. Besides charge intensity, specific particle size and surface structure result in ...Vea Mas Klar-Sol Super is an acidic special silica sol of milky-white appearance. It has an extremely high charge intensity, thus particularly economical application of the product. Besides charge intensity, specific particle size and surface structure result in an extremely reliable efficiency along with highly economical use. Silica sol is a natural product in which, due to the high charge intensity, temporary agglomeration could occur leading to slight thickening of the product. For this reason, prior to application, shake the silica sol well or stir the silica sol intensively. The favorable properties of Klar-Sol Super are due to special elaborate preparation techniques. The nature of the primary particles provides for a surface structure with extremely high charge intensity (with reference to the pH-value of the treated wines and juices). This is the reason why Klar-Sol Super acts more efficiently than the conventional alkaline 30 % silica sols, especially with regard to wines and juices with increased pH-value as well as increased content of mucous substances. Klar-Sol Super reacts only in combination with protein containing substances. In addition to the good clarifying effect, also polyphenols and protein substances are reduced. Vea Menos | |
| Kupfat | Erbslöh Geisenheim AG | Kupfat is a copper sulphate product specially selected for wine treatment. The crystal structure of this product is chosen in a way to assure good solubility in the course of application. A Kupfat treatment provides for a careful, mild and successful trea...Vea Mas Kupfat is a copper sulphate product specially selected for wine treatment. The crystal structure of this product is chosen in a way to assure good solubility in the course of application. A Kupfat treatment provides for a careful, mild and successful treatment of wines. In most cases, the application of Kupfat leads to a complete elimination of unpleasant off-taste and off-smell when wines are treated to remove hydrogen sulphide odor, other sulphide off-odors and partly unidentified musty flavors. Vea Menos | |
| L - Ascorbic Acid | Dal Cin Gildo Spa | L - Ascorbic Acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vi...Vea Mas L - Ascorbic Acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vitamin C. As a food additive with the E number of E300 ascorbic acid is approved for use as a food additive in the EU, USA and Australia and New Zealand. Vea Menos | |
| L - Malic Acid | Dal Cin Gildo Spa | L - Malic Acid is a white crystalline powder. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid, when added to food products, is denoted by E numb...Vea Mas L - Malic Acid is a white crystalline powder. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid, when added to food products, is denoted by E number E296. Malic acid is the source of extreme tartness in USA-produced confectionery, the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets. Vea Menos | |
| L(+) Tartaric Acid | Hainan Zhongxin Wanguo Chemical Co., Ltd. | L(+) Tartaric Acid is colorless and rhombic crystals. It is mainly used in chemical preparation of sour, chemical preparation of resolution and pharmaceutical materials. It can be used in high-level candy, cold drink and wine in food industry, also used i...Vea Mas L(+) Tartaric Acid is colorless and rhombic crystals. It is mainly used in chemical preparation of sour, chemical preparation of resolution and pharmaceutical materials. It can be used in high-level candy, cold drink and wine in food industry, also used in preservative and stabilizer. Vea Menos | |
| L(+)-Tartaric Acid | Foodchem International Corporation | L(+)-Tartaric Acid appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless with an acidic taste. This product is often used as an acidulant in wine, salt, etc. | |
| L(+)-Tartaric Acid | Shanghai Yancui Import and Export Corporation | L(+)-Tartaric Acid is otherwise known as L(+)-2,3-dihydroxy butanedioic acid. This product appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. It can be used...Vea Mas L(+)-Tartaric Acid is otherwise known as L(+)-2,3-dihydroxy butanedioic acid. This product appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. It can be used as an acidulant in beverages, wine, candy, bread, and colloidal sweetmeats. Vea Menos | |
| L(+)-Tartaric Acid | Yantai Taroke Bio-Engineering Co., Ltd. | L(+)-Tartaric Acid is an acid with a molecular weight of 150.09. This chemical provides a sour taste and may be used in high-level candies, cold drinks, and wines. L(+)-Tartaric Acid is also used in preservatives as a stabilizer. | |
| Lac Dye Color Enterprise Standard | Bolise Co., Limited | Lac Dye Color Enterprise Standard is a natural edible cardinal red powder extracted and refined from the resinoid lac. This product has a color value E（1%, 1cm, 490nm）between 130～160, a loss on drying of less than 10% and an ash content of less than 0.8%....Vea Mas Lac Dye Color Enterprise Standard is a natural edible cardinal red powder extracted and refined from the resinoid lac. This product has a color value E（1%, 1cm, 490nm）between 130～160, a loss on drying of less than 10% and an ash content of less than 0.8%. It is used in juice drinks, carbonated drinks, wine, candy, jam and sauce applications. Vea Menos |
