| Bâtonnage® Plus Blanc | AEB Group | Bâtonnage® Plus Blanc increases intensity and aromatic persistence in young wines, thanks to the support that glucidic colloids give to the volatile compounds fundamental for bouquet. It confers fullness, thickness, body and volume to wines, for the pres...Vea Mas Bâtonnage® Plus Blanc increases intensity and aromatic persistence in young wines, thanks to the support that glucidic colloids give to the volatile compounds fundamental for bouquet. It confers fullness, thickness, body and volume to wines, for the presence in its composition of selected soft ellagic tannins and for the interaction among the different colloids present, mannoproteins and gum Arabic, in quantities scrupulously verified with numerous and different production needs. Vea Menos | |
| Bâtonnage® Plus 150 KD | AEB Group | Bâtonnage® Plus 150 KD is a refining agent composed exclusively by yeast cell walls, selected through an exclusive chemical-physical process studied by Pascal Biotech. Bâtonnage® Plus 150 KD the presence of substrata is harmonically increased, merging wit...Vea Mas Bâtonnage® Plus 150 KD is a refining agent composed exclusively by yeast cell walls, selected through an exclusive chemical-physical process studied by Pascal Biotech. Bâtonnage® Plus 150 KD the presence of substrata is harmonically increased, merging with other constituents and giving pleasant sensations of more volume and velvety impressions even in wines requiring long refinement. Vea Menos | |
| Bâtonnage® Plus Arôme | AEB Group | Bâtonnage® Plus Arôme is the refining agent able to liberate in wines the complete terpenic potential present in musts, making stable and persistent the aromatic heritage contained in the final products. The advantages obtained with the utilization of Bât...Vea Mas Bâtonnage® Plus Arôme is the refining agent able to liberate in wines the complete terpenic potential present in musts, making stable and persistent the aromatic heritage contained in the final products. The advantages obtained with the utilization of Bâtonnage® Plus Arôme are noticed not only in the improvement of the sensorial, olfactory and gustative analytical outline, but also in the tartaric and proteic stability. Vea Menos | |
| Bâtonnage® Plus Elevage | AEB Group | Bâtonnage® Plus Elevage is made out of yeast cells that have been treated with temperature shocks. Bâtonnage® Plus Elevage prevents the formation of mercaptans and of anomalous smells reminiscent of these and preserves the aromatic notes typical of the ut...Vea Mas Bâtonnage® Plus Elevage is made out of yeast cells that have been treated with temperature shocks. Bâtonnage® Plus Elevage prevents the formation of mercaptans and of anomalous smells reminiscent of these and preserves the aromatic notes typical of the utilized cultivars, refining smells and positively and homogeneously integrating the overall aromatic outline. Vea Menos | |
| Batonnage® Plus Rondeur | AEB Group | Batonnage® Plus Rondeur, a preparation rich in mannoproteins and nucleotides, enhancing wine’s body and pleasant after-taste. It has a positive impact on the pleasantness and length in the after-taste of the treated wines, highlighting a sugar-like sensat...Vea Mas Batonnage® Plus Rondeur, a preparation rich in mannoproteins and nucleotides, enhancing wine’s body and pleasant after-taste. It has a positive impact on the pleasantness and length in the after-taste of the treated wines, highlighting a sugar-like sensation of pleasantness making them extremely appreciable. Vea Menos | |
| Bâtonnage® Plus Rouge | AEB Group | Bâtonnage® Plus Rouge is a preparation to be used for the refining of red wines, formulated in the respect of the wine natural structure. With this product astringent and bitter sensations are completely eliminated, typical of some tannins present in the ...Vea Mas Bâtonnage® Plus Rouge is a preparation to be used for the refining of red wines, formulated in the respect of the wine natural structure. With this product astringent and bitter sensations are completely eliminated, typical of some tannins present in the utilized types, while soft gustative perceptions emerge clearly, that harmonize the gustative components and make wines elegant, round, full. Vea Menos | |
| Bâtonnage® Plus Structure | AEB Group | Bâtonnage® Plus Structure is composed by yeast cell walls preparations, ellagic tannins and gum Arabic, specifically formulated and used in suitable percentages, in order to give wines structure and volume. Bâtonnage® Plus Structure determines the complet...Vea Mas Bâtonnage® Plus Structure is composed by yeast cell walls preparations, ellagic tannins and gum Arabic, specifically formulated and used in suitable percentages, in order to give wines structure and volume. Bâtonnage® Plus Structure determines the complete harmonization of the treated wines, thanks to the synergic action of specific mannoproteins released by yeast cell walls and of oak extracted tannins, with proceedings maintaining the soft essential constituents and eliminating bitter and aggressive notes. Vea Menos | |
| Bioattivante DC | Dal Cin Gildo Spa | Bioattivante DC utilizes various yeast nutritional factors and regulators to produce a delicate alcoholic fermentation. When it is added at the point of approximately 1/3 of the sugar utilization, it facilitates sugar transport because of its content of a...Vea Mas Bioattivante DC utilizes various yeast nutritional factors and regulators to produce a delicate alcoholic fermentation. When it is added at the point of approximately 1/3 of the sugar utilization, it facilitates sugar transport because of its content of assimilable nitrogen and unsaturated fatty acids and sterols. At the same time, the physical action of the cellulose fibers and cell walls causes a detoxification of the media and a better dispersion of the cells throughout the mixture. The improved fermentation kinetics obtained by the use of Bioattivante DC ensure not only a rapid utilization of sugar, but also an increase in complexity and organoleptic cleanliness. Bioattivante DC is useful also in refermentations and with the practicality of a single addition can be added at the beginning of the fermentation. Vea Menos | |
| Bioferm® | Fermentis | Bioferm® is a fermentation activator based on partially autolyzed yeasts, 3 times richer in available nitrogen than a basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, minerals & vitamins. Absence of these compounds can ...Vea Mas Bioferm® is a fermentation activator based on partially autolyzed yeasts, 3 times richer in available nitrogen than a basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, minerals & vitamins. Absence of these compounds can be harmful for a complete fermentation. Bioferm® is a 100% organic activator and as such, represents an amino nitrogen source that allows the wine maker to master the balance between organic and mineral nitrogen in the must. Its richness in both nucleotides & amino acids, which are essential compounds for yeast (Glutamic acid, Asparagine, Leucine, Lysine, Serine) is essential for the synthesis of proteins. Vea Menos | |
| Bioferm® Equilibre | Fermentis | Bioferm® Equilibre is a complex fermentation activator based on the synergie of organic & mineral nitrogen. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival, making it a nutritional defense of choice against st...Vea Mas Bioferm® Equilibre is a complex fermentation activator based on the synergie of organic & mineral nitrogen. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival, making it a nutritional defense of choice against stuck or sluggish fermentations. With its diammonic phosphate (DAP) content making it rich in mineral nitrogen and its amino acid content that make it rich in organic nitrogen, the special formula of Bioferm® Equilibre improves the assimilation of mineral nitrogen compared to using DAP on its own. Bioferm® Equilibre decreases organoleptic deviation risks (volatile acidity, H2S) and helps the production of secondary alcohols and their esters. Bioferm® Equilibre is perfectly convenient to achieve a complete fermentation of all musts that are difficult to vinify: musts with a strong alcohol potential, very clarified musts, during sluggish fermentations or at restart of fermentation. This product is very easy to use, and recommended for cellars that do not want to fraction their nutrient supply: a single supply brings all the elements that are essential to the yeast’s metabolism. Vea Menos | |
| Bioferm® Xtrem | Fermentis | Bioferm® Xtrem is a 100% organic fermentation activator based on fully autolyzed yeasts, 9 times richer in nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen ( 13.5%) which re...Vea Mas Bioferm® Xtrem is a 100% organic fermentation activator based on fully autolyzed yeasts, 9 times richer in nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen ( 13.5%) which represents a favourable environment for stuck or sluggish fermentations. Bioferm® Xtrem was specifically developed to help yeast face stressful winemaking conditions and avoid the most frequent causes of stuck or sluggish fermentations. Bioferm® Xtrem contains growth factors of interest for stressful fermentations (Thiamine, Calcium Panthothenate, Folic acid, Niacin). Vea Menos | |
| Diamalt (dry) | Hefe Schweiz AG | Diamalt (dry) is a malt in a crystal form especially designed to feed the yeast used in baked goods. Perfect for light biscuits, pigtails, and breads. The malt develops adds additional benefits including the preservation of color, roundness, and flavor. | |
| Diamalt (liquid) | Hefe Schweiz AG | Diamalt (liquid) is a liquid malt especially designed to feed the yeast used in baked goods. Perfect for light biscuits, pigtails, and breads. The malt develops adds additional benefits including the preservation of color, roundness, and flavor. | |
| Endozym® Glucacel UHT | AEB Group | Endozym® Glucacel UHT is a preparation based on thermo-stable betaglucanase, ideal for the utilization during beer processing. This product facilitates the reduction processes of wort viscosity, strengthening the natural enzymatic betaglucanasic componen...Vea Mas Endozym® Glucacel UHT is a preparation based on thermo-stable betaglucanase, ideal for the utilization during beer processing. This product facilitates the reduction processes of wort viscosity, strengthening the natural enzymatic betaglucanasic component naturally present in barley. Endozym® Glucacel UHT is successfully utilized in the brewhouse during the mashing-in stage. It is used to improve the stability of beer. Vea Menos | |
| Enovit® | AEB Group | Enovit® activates and regulates the fermentation and refermentation of musts and wines, stimulating yeast activation and multiplication. Enovit® is a suggested for the utilization in particular situations where grapes composition and their starting condit...Vea Mas Enovit® activates and regulates the fermentation and refermentation of musts and wines, stimulating yeast activation and multiplication. Enovit® is a suggested for the utilization in particular situations where grapes composition and their starting condition suggest the utilization of a nutrient composed by substances and molecules free from sulphates. Vea Menos | |
| 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 | |
| Fermocel® | AEB Group | Fermocel® is a regulating activator of the fermentation of musts and wines that, besides supplying the indispensable mineral elements and vitamins needed for the yeast growth, carries out a physical support action towards yeast microflora and adsorbs meta...Vea Mas Fermocel® is a regulating activator of the fermentation of musts and wines that, besides supplying the indispensable mineral elements and vitamins needed for the yeast growth, carries out a physical support action towards yeast microflora and adsorbs metabolites hindering the fermentative run. This product is also available in a version free from sulphates, suggested for the utilization in particular situations where grapes composition and their starting condition. Vea Menos | |
| Fermocel® SB | AEB Group | Fermocel® SB is a specific nutrient for yeasts used for beer processing, ideal for providing the indispensable mineral elements and vitamins needed for yeast development and growth. It gives the best support to optimize the fermentative process, reducing ...Vea Mas Fermocel® SB is a specific nutrient for yeasts used for beer processing, ideal for providing the indispensable mineral elements and vitamins needed for yeast development and growth. It gives the best support to optimize the fermentative process, reducing fermentation times and granting an optimal run. Fermocel® SB well combines with beer purity and genuineness, as its soluble components are completely metabolized by the yeast. Vea Menos | |
| Fermol® A3B | AEB Group | Fermol® A3B is a yeast strain obtained through hybridization, selected because of its ability to produce a higher total acidity content in the transformed wines. Fermol® A3B can be effectively used to highlight varietal notes and secondary aromas as well ...Vea Mas Fermol® A3B is a yeast strain obtained through hybridization, selected because of its ability to produce a higher total acidity content in the transformed wines. Fermol® A3B can be effectively used to highlight varietal notes and secondary aromas as well as to facilitate the obtainment of fresh and aromatic wines, with a wide gustative range and a balanced pleasantness. Vea Menos | |
| Fermol® Arôme Plus | AEB Group | Fermol® Arôme Plus is a yeast strain able to modulate its action during fermentation. During the first fermentative stage, when aromatic synthesis is at its highest level, it produces significant quantities of 2-phenyl-ethanol and acetates from higher alc...Vea Mas Fermol® Arôme Plus is a yeast strain able to modulate its action during fermentation. During the first fermentative stage, when aromatic synthesis is at its highest level, it produces significant quantities of 2-phenyl-ethanol and acetates from higher alcohols softly merging with compounds obtained from the hydrolysis of terpenic glycosides or norisoprenoids. Fermol® Arôme Plus is particularly suited to entirely reveal the characters of cultivars with a medium aromatic heritage. Vea Menos | |
| Fermol® Associées | AEB Group | Fermol® Associées is a synergic association of two compatible strains, specifically characterized as starter for their extreme multiplication speed; they highlight a liner fermentation kinetic. Wines obtained with Fermol® Associées display complex and int...Vea Mas Fermol® Associées is a synergic association of two compatible strains, specifically characterized as starter for their extreme multiplication speed; they highlight a liner fermentation kinetic. Wines obtained with Fermol® Associées display complex and intense smells, as the combination of two yeast strains leads to the expression of a wide precursor range, defining sensorial descriptors in a net and harmonious way. Vea Menos | |
| Fermol® Blanc | AEB Group | Fermol® Blanc is a selected yeast that, thanks to its metabolic characteristics, finds application above all in the vinification of white wines. Fermol® Blanc can be utilized for the production of sparkling wines. The capacity of producing good quantities...Vea Mas Fermol® Blanc is a selected yeast that, thanks to its metabolic characteristics, finds application above all in the vinification of white wines. Fermol® Blanc can be utilized for the production of sparkling wines. The capacity of producing good quantities of specific esters and acetates such as phenyl-ethyl acetate and ethyl decanoate makes Fermol® Blanc the yeast suitable for obtaining wines with an aromatic complex, where flower, citrus or white-pulped fruit notes stand out. Vea Menos | |
| Fermol® Bouquet | AEB Group | Fermol® Bouquet is indicated for the production of wines deriving from aromatic varieties. Through the action of Fermol® Bouquet, some essential terpenic compounds are thus extracted and liberated, enabling the full expression of wine gustative aspects, r...Vea Mas Fermol® Bouquet is indicated for the production of wines deriving from aromatic varieties. Through the action of Fermol® Bouquet, some essential terpenic compounds are thus extracted and liberated, enabling the full expression of wine gustative aspects, respecting and expanding the typical varietal notes. Good choice for the production of ready-to-drink young wines, Fermol® Bouquet is a good glycerine producer that improves the sensation of gustative fullness, softness and roundness. Vea Menos | |
| Fermol® Chardonnay | AEB Group | Fermol® Chardonnay is a yeast selected with the aim to enable the production of white wines with a full and harmonious taste, thanks to its high production of mannoproteins. Thanks to its physiological characteristics it is successfully utilized during fe...Vea Mas Fermol® Chardonnay is a yeast selected with the aim to enable the production of white wines with a full and harmonious taste, thanks to its high production of mannoproteins. Thanks to its physiological characteristics it is successfully utilized during fermentations and barrique refinement. Fermol® Chardonnay has a good alcoholic power, it does not build hydrogen sulphide and produces low quantities of acetic acid. Vea Menos | |
| Fermol® Charmat | AEB Group | Fermol® Charmat is a yeast strain with characteristics making it able to rapidly colonize a medium not particularly rich in nutritive substances and already equipped with a high alcoholic gradation. Fermol® Charmat respects varietal aromatic notes of the ...Vea Mas Fermol® Charmat is a yeast strain with characteristics making it able to rapidly colonize a medium not particularly rich in nutritive substances and already equipped with a high alcoholic gradation. Fermol® Charmat respects varietal aromatic notes of the origin vine and brings wines fresh floral notes, reminiscent of specific esters and citrus smells, typical of terpenols. It is strongly cryophilic and has a very good resistance to low pH values. Vea Menos | |
| Fermol® Clarifiant | AEB Group | Fermol® Clarifiant is a strain endowed with specific metabolic characteristics linked to the capacity of releasing in wine significant concentrations of polygalacturonase, pectinlyase and pectinesterase. These qualities make Fermol® Clarifiant able to bet...Vea Mas Fermol® Clarifiant is a strain endowed with specific metabolic characteristics linked to the capacity of releasing in wine significant concentrations of polygalacturonase, pectinlyase and pectinesterase. These qualities make Fermol® Clarifiant able to better extract anthocyans and enable to produce wines with natural coloring intensity and a better chromatic vivacity. Fermol® Clarifiant induces great fineness to wines, as, thanks to its action, suspended particles in must settle down very quickly, so that at the end of the fermentation they do not transfer to wine unpleasant tastes and smells, caused by the decomposition process. Vea Menos | |
| Fermol® Complet Killer | AEB Group | Fermol® Complet Killer is a versatile yeast, equipped with a series of interesting properties making it suitable for vinifications where a high purity degree is required. Fermol® Complet Killerexcellently tolerates alcohol, for this reason it is very good...Vea Mas Fermol® Complet Killer is a versatile yeast, equipped with a series of interesting properties making it suitable for vinifications where a high purity degree is required. Fermol® Complet Killerexcellently tolerates alcohol, for this reason it is very good for fermentations of wines having undergone stuck fermentations. It rapidly consumes the residual fructose, usually present at higher concentrations. Fermol® Complet Killer amplifies grape characters, enabling to obtain freshness and pleasant smells, very stable in time. Vea Menos | |
| Fermol® Cryoaromae | AEB Group | Fermol® Cryoaromae is a cryotolerant strain which very well adapts to low fermentation temperatures; it is particularly suited for the vinification of grapes coming also from not particularly aromatic cultivars. Fermentations with Fermol® Cryoaromae impro...Vea Mas Fermol® Cryoaromae is a cryotolerant strain which very well adapts to low fermentation temperatures; it is particularly suited for the vinification of grapes coming also from not particularly aromatic cultivars. Fermentations with Fermol® Cryoaromae improve sensorial perceptions of aromatic compounds such as isoamyl-acetate and 2-phenil-ethanol and a higher content in amino-acids is pointed out: interaction and taste strengthening phenomena are thus favored. Fermol® Cryoaromae reduces by 30% the production of acetic acid with regard to fermentation media, taken as test and compared during vinification. Vea Menos | |
| Fermol® Cryophile | AEB Group | Fermol® Cryophile is a strain selected for its particular metabolism, highlighting a strong tendency towards the production of high glycerine concentrations. This yeast efficiently works at low temperatures and is indicated above all in the case where a c...Vea Mas Fermol® Cryophile is a strain selected for its particular metabolism, highlighting a strong tendency towards the production of high glycerine concentrations. This yeast efficiently works at low temperatures and is indicated above all in the case where a cold pre-maceration technique is used, which foresees the cooling of red crushed grapes. Fermol® Cryophile, thanks to its structure, facilitates the achievement of a suitable chromatic intensity, gives a soft taste, without aggressiveness, to the produced wines, which result round and pleasant at the end of transformations. Vea Menos | |
| Fermol® Davis 522 | AEB Group | Fermol® Davis 522 is an extremely versatile selected strain, suitable for the production of both white and red wines. Fermol® Davis 522 has a high alcohol yield and therefore it works well on grapes with a high sugar concentration, it is effective for ref...Vea Mas Fermol® Davis 522 is an extremely versatile selected strain, suitable for the production of both white and red wines. Fermol® Davis 522 has a high alcohol yield and therefore it works well on grapes with a high sugar concentration, it is effective for refermentations, as it concludes the process without difficulties and with very good results on the quality of the final product. Vea Menos | |
| Fermol® Iper R | AEB Group | Fermol® Iper R is a specific yeast that satisfies the needs of the most modern technologies of white and rosé wine production and is particularly indicated when the hyper-reduction method is used. Positive to the “killer factor”, this yeast easily prevail...Vea Mas Fermol® Iper R is a specific yeast that satisfies the needs of the most modern technologies of white and rosé wine production and is particularly indicated when the hyper-reduction method is used. Positive to the “killer factor”, this yeast easily prevails over the indigenous microflora present in a high concentration and which is dangerous above all in the grape pre-fermentative cold maceration. Vea Menos | |
| Fermol® PB 2033 | AEB Group | Fermol® PB 2033 is a yeast suited for the production of rosé and young wines. This yeast has a very regular fermentation kinetic and does not cause sudden temperature increases. It has a good alcoholic power: under good nutritional conditions, it develops...Vea Mas Fermol® PB 2033 is a yeast suited for the production of rosé and young wines. This yeast has a very regular fermentation kinetic and does not cause sudden temperature increases. It has a good alcoholic power: under good nutritional conditions, it develops up to 15° alcoholic degrees. Fermol® PB 2033 respects grape primary aromas and develops pleasant secondary aromas, non invading, able to perfectly integrate with the smells of the utilized cultivars. Vea Menos | |
| Fermol® Perlage | AEB Group | Fermol® Perlage is the result of a selection carried out in the Champagne region, aimed at identifying a yeast capable of highlighting the complexity of sparkling wines. With the use of Fermol®Perlage fat notes and the “oxidized” sensation are eliminated,...Vea Mas Fermol® Perlage is the result of a selection carried out in the Champagne region, aimed at identifying a yeast capable of highlighting the complexity of sparkling wines. With the use of Fermol®Perlage fat notes and the “oxidized” sensation are eliminated, while emerging the articulate presence of descriptors reminiscent of rape primary aromas harmonizing with fermentation aromas: perceptions of dried fruits, white pulped fruits are highlighted, in accordance with the composite sensorial definition typical of important sparkling wines. Vea Menos | |
| Fermol® Premier Cru | AEB Group | Fermol® Premier Cru is a yeast strain selected for the production of structured and complex wines, suitable for aging. It carries out an articulate and effective action thanks to its characteristics, differentiating it from other strains for a series of q...Vea Mas Fermol® Premier Cru is a yeast strain selected for the production of structured and complex wines, suitable for aging. It carries out an articulate and effective action thanks to its characteristics, differentiating it from other strains for a series of qualitative advantages. This yeast possesses a great rapidity action, with a latency period never longer than 6 hours at 25°C and enables to conclude fermentation with the total sugar depletion. Fermol® Premier Cru, red wines are obtained rich in structure and with a well defined body, gustative sensorial tones are satisfactory for softness, thanks to the high synthesis in glycerine by the selected strain. Vea Menos | |
| Fermol® Rouge | AEB Group | Fermol® Rouge is a selected strain, particularly indicated for the vinification of red wines, for all base vinifications and for the fermentation of grapes which have undergone carbonic maceration. Thanks to its vigor and its resistance, it rapidly prevai...Vea Mas Fermol® Rouge is a selected strain, particularly indicated for the vinification of red wines, for all base vinifications and for the fermentation of grapes which have undergone carbonic maceration. Thanks to its vigor and its resistance, it rapidly prevails over the indigenous flora, which is often very numerous in the vinification of red wines. enables to obtain a particularly high aromatic intensity as, thanks to its physiology, it has a very limited capacity to fix coloring substances extracted during maceration. Vea Menos | |
| Fermol® Rouge Bayanus | AEB Group | Fermol® Rouge Bayanus is made up by a Saccharomyces cerevisiae ph.r. bayanus strain, selected from a red grape must, studied for fermentations and refermentations of red wines. Fermol® Rouge Bayanus produces a regular and constant fermentation in musts, i...Vea Mas Fermol® Rouge Bayanus is made up by a Saccharomyces cerevisiae ph.r. bayanus strain, selected from a red grape must, studied for fermentations and refermentations of red wines. Fermol® Rouge Bayanus produces a regular and constant fermentation in musts, is not sensible to the different variables present, to alcohol, CO2 and fatty acids. Fermol® Rouge Bayanus has poor nutritional needs and is therefore suitable for the production of prized red wines, where it is not possible to intervene many times with nutrients. Vea Menos | |
| Fermol® Sauvignon | AEB Group | Fermol® Sauvignon is a yeast suited to be used on varietal white grapes with high concentrations in aromatic precursors and well ripened. It enables to obtain light chromatic notes, tending to straw-colored yellow. This strain rapidly consumes sugars even...Vea Mas Fermol® Sauvignon is a yeast suited to be used on varietal white grapes with high concentrations in aromatic precursors and well ripened. It enables to obtain light chromatic notes, tending to straw-colored yellow. This strain rapidly consumes sugars even at low temperatures and fully completes alcoholic fermentation, avoiding the start of undesired malolactic fermentations. Fermol® Sauvignon facilitates the fine olfactory expression without hiding smells with foreign aromas. Thanks to its physiological and metabolic characteristics, it divides terpenic glycosidic fraction and liberates aromatic precursors characterizing varietal typicality. Vea Menos | |
| Fermoplus® Blanc | AEB Group | Fermoplus® Blanc is a complete bioregulator indicated for the production of white wines. Fermoplus® Blanc enhances at the highest level the characteristics of the yeast one wishes to utilize. | |
| Fermoplus® Blanc Varietal | AEB Group | Fermoplus® Blanc Varietal is a specific nutrient for the fermentation of musts from aromatic varieties. Fermoplus® Blanc Varietal is suggested for the production of wines from Sauvignon Blanc, Chardonnay, Riesling, Tokai, Pinot, Muscat, Müller Thurgau, Pr...Vea Mas Fermoplus® Blanc Varietal is a specific nutrient for the fermentation of musts from aromatic varieties. Fermoplus® Blanc Varietal is suggested for the production of wines from Sauvignon Blanc, Chardonnay, Riesling, Tokai, Pinot, Muscat, Müller Thurgau, Prosecco, Traminer. Vea Menos | |
| Fermoplus® Ecorcell | AEB Group | Fermoplus® Ecorcell is a fermentation aid composed exclusively by yeast cell walls, that is by the cellular walls of inactivated yeasts suitably treated with a pool of enzymes. The wines obtained with Fermoplus® Ecorcell present marked and persistent smal...Vea Mas Fermoplus® Ecorcell is a fermentation aid composed exclusively by yeast cell walls, that is by the cellular walls of inactivated yeasts suitably treated with a pool of enzymes. The wines obtained with Fermoplus® Ecorcell present marked and persistent small arches, respect the cultivar typicality in their aroma and are rich in balanced aromas; the taste is fine, structured and complex. Vea Menos | |
| Fermoplus® Energy | AEB Group | Fermoplus® Energy is rich in amino-acids and vitamins, enables to obtain yeast having a vigor noticeably higher than the usual one starting from the reactivation. It is the ideal energy booster for fermentations at low temperature, as it facilitates the p...Vea Mas Fermoplus® Energy is rich in amino-acids and vitamins, enables to obtain yeast having a vigor noticeably higher than the usual one starting from the reactivation. It is the ideal energy booster for fermentations at low temperature, as it facilitates the prevalence over the indigenous strains, while accelerating multiplication times. Vea Menos | |
| Fermoplus® Integrateur | AEB Group | Fermoplus® Integrateur is a nutrient studied to promote a regular and complete fermentation run. The utilization of Fermoplus® Integrateur, together with a short airing, restores the ideal conditions for a regular run and the achievement of a high overall...Vea Mas Fermoplus® Integrateur is a nutrient studied to promote a regular and complete fermentation run. The utilization of Fermoplus® Integrateur, together with a short airing, restores the ideal conditions for a regular run and the achievement of a high overall quality. Vea Menos | |
| Fermoplus® Integrateur 20 KD | AEB Group | Fermoplus® Integrateur 20 KD is a nutrient based on a balanced composition of elements, useful to enable the selected yeasts to carry out in the best way the work of sugar transformation and overall quality. Yeasts nourished with Fermoplus® Integrateur 20...Vea Mas Fermoplus® Integrateur 20 KD is a nutrient based on a balanced composition of elements, useful to enable the selected yeasts to carry out in the best way the work of sugar transformation and overall quality. Yeasts nourished with Fermoplus® Integrateur 20 KD produce wines with cleaner and more intense smells and better resists to the toxic action of alcohol and of harmful compounds present in the must. Vea Menos | |
| Fermoplus® Premier Cru | AEB Group | Fermoplus® Premier Cru is a nutrient formulated to assist the action of yeasts in the fermentation of structured red wines, rich in extract and tannins. It presents intense boisé and vanilla notes, combined with delicate wood fruits aromas such as blueber...Vea Mas Fermoplus® Premier Cru is a nutrient formulated to assist the action of yeasts in the fermentation of structured red wines, rich in extract and tannins. It presents intense boisé and vanilla notes, combined with delicate wood fruits aromas such as blueberry, raspberry, blackcurrent, in accordance with the utilized cultivars and the natural refinement aromas. Fermoplus® Premier Cru is particularly indicated for high quality red wines from grapes from Nebbiolo, Sangiovese, Merlot, Cabernet Sauvignon, Primitivo, Negro Amaro, Cannonau. Vea Menos | |
| Fermoplus® Rouge | AEB Group | Fermoplus® Rouge is a nutrient granting a linear and quick sugar depletion, significantly reducing the presence and production of negative metabolites. It produces varietal aromas and there is the supply of light fruity notes, reminiscent of plum, sour bl...Vea Mas Fermoplus® Rouge is a nutrient granting a linear and quick sugar depletion, significantly reducing the presence and production of negative metabolites. It produces varietal aromas and there is the supply of light fruity notes, reminiscent of plum, sour black cherry and peach. Fermoplus® Rouge is applied in the vinification of grapes from Barbera, Brachetto, Bonarda, Freisa, Schiava, Marzemino, Sirah, Merlot, Sangiovese, Garnacha, Nerello, Pinot Noir. Vea Menos | |
| Fermoplus® Starter | AEB Group | Fermoplus® Starter is a yeast nutrient suitably studied for the first fermentation stages of grape musts. It induces the expression of all varietal potentialities. Fermoplus® Starter prevents the prevalence of anomalous odors deriving from stress conditio...Vea Mas Fermoplus® Starter is a yeast nutrient suitably studied for the first fermentation stages of grape musts. It induces the expression of all varietal potentialities. Fermoplus® Starter prevents the prevalence of anomalous odors deriving from stress conditions and is determinant for the correct structural composition of the finished wine. Vea Menos | |
| Fermotan® | AEB Group | Fermotan® is a fast color stabilizer for red and rosé wines. Fermotan® enables to protect the coloring matter from oxidations during the stage of transformation of sugars into alcohol, and enables to preserve the grape polyphenolic heritage in the delicat...Vea Mas Fermotan® is a fast color stabilizer for red and rosé wines. Fermotan® enables to protect the coloring matter from oxidations during the stage of transformation of sugars into alcohol, and enables to preserve the grape polyphenolic heritage in the delicate moment of the start of the alcoholic fermentation. Vea Menos | |
| Fermotan® Antibotrytis | AEB Group | Fermotan® Antibotrytis Inhibits the action of Botrytis cinerea and re-establishes the correct tannins-anthocyanins’s balance. Fermotan ® Antibotrytis strengthens the often weak phenolic structure of wines obtained from botrytis cinerea affected grapes and...Vea Mas Fermotan® Antibotrytis Inhibits the action of Botrytis cinerea and re-establishes the correct tannins-anthocyanins’s balance. Fermotan ® Antibotrytis strengthens the often weak phenolic structure of wines obtained from botrytis cinerea affected grapes and enables to preserve color and aromas. Vea Menos | |
| Fermotan® Blanc | AEB Group | Fermotan® Blanc Increases resistance towards oxidation in white wine vinification and stops the progressive darkening of oxygen-rich white musts, without increasing their color. | |
| Harmony™ Color | Dal Cin Gildo Spa | Harmony™ Color is suitable for treating red and rose wines both during wine-making and “elevage”. Thanks to the presence of phenolic fractions, it has stimulated and accelerated the reactions that lead to the polymerization and stabilization of the anthoc...Vea Mas Harmony™ Color is suitable for treating red and rose wines both during wine-making and “elevage”. Thanks to the presence of phenolic fractions, it has stimulated and accelerated the reactions that lead to the polymerization and stabilization of the anthocyanin fraction of red wines, favoring especially the interaction with oxygen molecules. Moreover, Harmony™ Color shows a significant absorbing action that originated pleasant and extremely clean wines from an organoleptic point of view. For its characteristics, it has an ideal action during the operations of micro-oxygenation and during open air racking. Harmony™ Color can also be used in combination with procyanidinic tannins such as Top Tan or Tannirouge Flash, or with Tannex Flash during the first steps of wine making. Vea Menos | |
| Harmony™ Full | Dal Cin Gildo Spa | Harmony™ Full is the ideal additive for treating sharp wines that need an organoleptic evolution to become more round and full-bodied, thanks to its complex composition. In red wines it is suitable to correct the tannic sharpness making a balanced and rou...Vea Mas Harmony™ Full is the ideal additive for treating sharp wines that need an organoleptic evolution to become more round and full-bodied, thanks to its complex composition. In red wines it is suitable to correct the tannic sharpness making a balanced and rounder taste, giving these wines complex and pleasant aromatic notes. It gives roundness and more fullness to white wines, especially favoring flavor evolution toward a more complex and persistent note. For its characteristics it can be used on white, red and rose wines, especially in the “élevage” phase, both in traditional tanks (stainless steel or concrete) and in barrels. Very good results are obtained also using the product during fermentation, enabling an early beginning to the stabilization reaction. Moreover, if it’s used during sparkling, an interesting improvement of wine perlage is obtained. Vea Menos | |
| Harmony™ MP | Dal Cin Gildo Spa | Harmony™ MP is a preparation designed to maximize the more desired properties of yeast mannoproteins. Its formulation insures a rapid disposition of yeast poly saccharides in order to increase stability, fullness and complexity of the wine, thus avoiding ...Vea Mas Harmony™ MP is a preparation designed to maximize the more desired properties of yeast mannoproteins. Its formulation insures a rapid disposition of yeast poly saccharides in order to increase stability, fullness and complexity of the wine, thus avoiding the long and often unpredictable soak on yeast lees at the end of the fermentation. Its characteristics allow it to be used on wines destined for early consumption or aging, whether white, red or rosé. Given its solubility and rapid action, Harmony™ MP is best used on finished wine immediately prior to bottling where it will optimize the stabilization of the wine and quickly overwhelm any eventual organoleptic deficiencies. Harmony™ MP can also be used during the sharpening phase. It may be used as an alternative to, or in combination with, Harmony™ Full, if time is limiting, if the temperature is low or if a periodic mixing or bâtonnage cannot be performed. The use of Harmony™ MP is recommended for the following: improve protein and tartrate stability of wine, improve color stability of both white and red wines, increase the taste sensations of fullness, softness and complexity, improve the structure and tastiness of the wine, increase the aromatic persistence and complexity, regulate and increase the kinetics of the malolactic fermentation. Vea Menos | |
| Harmony™ R | Dal Cin Gildo Spa | Harmony™ R has a specific structuring action ideal for rosé and red wines. The action of the poly phenolic fractions, with a specific polymerizing effect makes Harmony™ R ideal for improving wines lacking in body and character, even in case of not very fa...Vea Mas Harmony™ R has a specific structuring action ideal for rosé and red wines. The action of the poly phenolic fractions, with a specific polymerizing effect makes Harmony™ R ideal for improving wines lacking in body and character, even in case of not very favorable harvest or high yields. Harmony™ R is suitable for preserving wine color from possible degradation, also in case of wines derived from grapes affected by Botrytis, and can be combined with other tannins (TANNIROUGE or TOP TAN). Vea Menos | |
| Harmony™ W | Dal Cin Gildo Spa | Harmony™ W is ideal to enrich the structure and complexity of white wines. Its particular composition enables it to improve the structure of the wines, with a special care for their harmony and taste balance. Its phenolic fraction protects from oxidation ...Vea Mas Harmony™ W is ideal to enrich the structure and complexity of white wines. Its particular composition enables it to improve the structure of the wines, with a special care for their harmony and taste balance. Its phenolic fraction protects from oxidation and contributes to the flavor evolution, giving more complex and definite notes. 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 | |
| LATTIvante™ | Dal Cin Gildo Spa | LATTIvante™, because of its composition it will allow for an acceleration of the malolactic fermentation under normal conditions and favors the development of the selected bacteria under reduced nutrient and limiting conditions while reducing the lag time...Vea Mas LATTIvante™, because of its composition it will allow for an acceleration of the malolactic fermentation under normal conditions and favors the development of the selected bacteria under reduced nutrient and limiting conditions while reducing the lag time and favoring the dominance of the inoculated strain. This allows for better organoleptic results because excessive production of diacetyl and volatile acidity is avoided and aromatic cleanliness is seen. Because the fermentation kinetics are more rapid, less heating is required and the wine spends less time in the absence of SO2. These are practical advantages of microbiological security. LATTIvante™ was designed specifically to supply nutrients for malolactic bacteria (specifically nitrogenous compounds) and it possesses a specific absorbing action for toxins which cleans the media. Vea Menos | |
| Lisem™ DC | Dal Cin Gildo Spa | Lisem™ DC is applicable in many aspects of the fermentation process. When it is used during the re-hydration of yeast, the soluble components of Lisem™ DC will supply a reserve of available nitrogen and trace elements which the cells can use during the al...Vea Mas Lisem™ DC is applicable in many aspects of the fermentation process. When it is used during the re-hydration of yeast, the soluble components of Lisem™ DC will supply a reserve of available nitrogen and trace elements which the cells can use during the alcoholic fermentation and will make critical factors such as high alcohol degree, low must FAN, starter preparation, etc. less difficult. If added when 1/3 of the fermentation has completed, it will help the yeast to maintain integrity and membrane function, because of the unsaturated fatty acids and sterols, as well as absorbing fermentation inhibitors such as medium-chain-length fatty acids. This translates to better cellular vitality during the final stages of the fermentation which leads to better sugar utilization as well as a better aromatic expression of the fermenting yeast. Vea Menos | |
| Lisem™ ENNE | Dal Cin Gildo Spa | Lisem™ ENNE is used during or at the end of alcoholic fermentation to enrich the taste and structure of wine. Lisem™ Enne is an integrator, produced from purified yeast hulls, the production process of which allows the preservation of a significant level ...Vea Mas Lisem™ ENNE is used during or at the end of alcoholic fermentation to enrich the taste and structure of wine. Lisem™ Enne is an integrator, produced from purified yeast hulls, the production process of which allows the preservation of a significant level of organoleptic precursors such as amino-acides and nucleotides. In particular, the latter are responsible for the sensation of flavor (the “sucrosité” of the French), also known as UMAMI taste. As always in the cases where yeast hulls are used, this greater taste complexity is also accompanied by a softer sensation in the mouth. The specific amino acids present also foster the production of mainly foreign aromas that contribute to the fruity bouquet of the wine. The results of using Lisem™ Enne can be appreciated in all wines with a simple organoleptic profile, e.g. obtained with unripened grapes or from very high yield productions. In order to fully exploit the properties of Lisem™ Enne it is advisable to guarantee that the must has a minimum APA content of 150 mg/l, that can also be obtained in the form of ammonia nitrogen. Vea Menos | |
| Lisem™ GLU | Dal Cin Gildo Spa | Lisem™ GLU is a peptide-containing adjuvant which possesses antioxidant activity along with elevated protective properties which counteract oxidative phenomena. It is used in white wines and young red wines, both during and after the alcoholic fermentatio...Vea Mas Lisem™ GLU is a peptide-containing adjuvant which possesses antioxidant activity along with elevated protective properties which counteract oxidative phenomena. It is used in white wines and young red wines, both during and after the alcoholic fermentation to prolong aromatic freshness, to increase color stability and to delay oxidative ageing. The effects obtained by using Lisem™ GLU are as follows: in white wines, the yellow hue is retained and in red wines, the purple hue is retained; fresh aromas, typical of young wines fermented under optimal conditions, are retained; the appearance of “evolved” notes, e.g. honey, which arise from premature ageing, are delayed; the contribution of yeast components results in wines which are more complex and interesting; under reductive vinification conditions, Lisem™ GLU prevents weak fermentation kinetics by facilitating yeast metabolism. You must provide good nitrogen nutrition (at least 150 mg/l of FAN) to ensure the availability of glutathione at the end of fermentation. Vea Menos | |
| Lisem™ Green | Dal Cin Gildo Spa | Lisem™ Green is a light brown powder used as an integrator, based on purified yeast cell walls, used in wine production. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars ...Vea Mas Lisem™ Green is a light brown powder used as an integrator, based on purified yeast cell walls, used in wine production. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In wine making, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. Vea Menos | |
| Lisozina™ DC | Dal Cin Gildo Spa | Lisozina™ DC is an enzymatic preparation with antibacterial properties against gram (+) bacteria such as Pediococcus, Lactobacillus, etc. Lisozina™ DC is a “biological” way to contain the lactic acid bacteria and to face the problem of stuck fermentations...Vea Mas Lisozina™ DC is an enzymatic preparation with antibacterial properties against gram (+) bacteria such as Pediococcus, Lactobacillus, etc. Lisozina™ DC is a “biological” way to contain the lactic acid bacteria and to face the problem of stuck fermentations and observed increases in volatile acidity which delays the usage of SO2. Vea Menos | |
| LittoThiamol P | Erbslöh Geisenheim AG | LittoThiamol P is a nutrient solution on the basis of diammonium phosphate and thiamine. The liquid formulation of these essential nutrients favors and promotes rapid growth and a strengthened yeast population. This assures a smoothly running, uninterrupt...Vea Mas LittoThiamol P is a nutrient solution on the basis of diammonium phosphate and thiamine. The liquid formulation of these essential nutrients favors and promotes rapid growth and a strengthened yeast population. This assures a smoothly running, uninterrupted fermentation process with sugar being completely converted into alcohol and CO2. Due to the liquid form of LittoThiamol P, nutrient addition into the fermentation tank during fermentation is very easy and without foam formation. LittoThiamol P contains thiamine and diammonium phosphate in an ideal proportion for yeast nutrition. Vea Menos | |
| MaloStar Cream | Erbslöh Geisenheim AG | MaloStar Cream is a ternary mixture of extremely robust bacteria selections to produce harmonious, but also full-bodied, creamy wines with classical MLF character. Thus MLF onset and the fully completed conversion of malic acid to lactic acid perform succ...Vea Mas MaloStar Cream is a ternary mixture of extremely robust bacteria selections to produce harmonious, but also full-bodied, creamy wines with classical MLF character. Thus MLF onset and the fully completed conversion of malic acid to lactic acid perform successfully even under difficult conditions. High alcohol resistance, good pH tolerance and strong predominance, even at low temperatures, are characteristic for MaloStar Cream. A special cultivation method and activation of the starter culture according to a patented process prevent a possible formation of volatile acid from glucose caused by pantothenic acid deficiency. It's Oenological properties: secure MLF of white and red wines, bacteria prevail well against wild microorganisms, rapid, uninterrupted malo-lactic conversion, quick increase of cell numbers, robust character of all strains of the ternary mixture, high alcohol tolerance, good pH tolerance, strong ability to dominate at low temperatures, promotes creaminess, structure, volume and pleasant lactic and buttery notes and also suitable for simultaneous inoculation. Vea Menos | |
| MaloStar Fruit | Erbslöh Geisenheim AG | MaloStar Fruit is an Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines. The further developed strain Oenococcus oeni CN2 shows an improved nutrient uptake, re...Vea Mas MaloStar Fruit is an Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines. The further developed strain Oenococcus oeni CN2 shows an improved nutrient uptake, resulting in a more rapid growth and thus a higher propagation rate and a quicker degradation of malate. The activation process, patented by Erbslöh, is conducted in a way to avoid pantothenic acid lack. It promotes the quick start of malo-lactic fermentation (MLF). MaloStar Fruit enables to conduct malo-lactic fermentation (MLF) in wines which undergo vinification with the aim to obtain fruit pronounced wines by preservation of the natural citric acid of the grape. This further developed citrate-negative selection preserves the potential of additional aroma components which are lost in the course of spontaneous MLF and MLF with conventional starter cultures. In sensory evaluation the acid provides the wine with structure and freshness, the most important flavor components are well balanced. Vea Menos | |
| Maltol Flüssigmalz | Hefe Schweiz AG | Maltol Flüssigmalz is a malt in a crystal form especially designed to feed the yeast used in baked goods. Perfect for light biscuits, pigtails, and breads. The malt develops adds additional benefits including the preservation of color, roundness, and flav...Vea Mas Maltol Flüssigmalz is a malt in a crystal form especially designed to feed the yeast used in baked goods. Perfect for light biscuits, pigtails, and breads. The malt develops adds additional benefits including the preservation of color, roundness, and flavor. Vea Menos | |
| Maltose Malt Flour | Hefe Schweiz AG | Maltose Malt Flour is a malt in a fine powdered form especially designed to feed the yeast used in baked goods. Perfect for light biscuits, pigtails, and breads. The malt develops adds additional benefits including the preservation of color, roundness, an...Vea Mas Maltose Malt Flour is a malt in a fine powdered form especially designed to feed the yeast used in baked goods. Perfect for light biscuits, pigtails, and breads. The malt develops adds additional benefits including the preservation of color, roundness, and flavor. Vea Menos | |
| Micron® 96 | AEB Group | Micron® 96 is a soluble micronized potassium caseinate with a protein index above 96%. Micron® 96 acts in a generalized way on musts and wines lowering iron and copper concentrations, metals that are the main responsible agents for instability caused by o...Vea Mas Micron® 96 is a soluble micronized potassium caseinate with a protein index above 96%. Micron® 96 acts in a generalized way on musts and wines lowering iron and copper concentrations, metals that are the main responsible agents for instability caused by oxidation. Vea Menos | |
| MostRein® PORE-TEC | Erbslöh Geisenheim AG | MostRein® PORE-TEC is the bentonite-activated carbon-granulate for the preventive, careful treatment of mash/crushed grapes and must/grape juice from white and red grapes and thus for the making of clean aroma wines from damaged grapes. The product is gra...Vea Mas MostRein® PORE-TEC is the bentonite-activated carbon-granulate for the preventive, careful treatment of mash/crushed grapes and must/grape juice from white and red grapes and thus for the making of clean aroma wines from damaged grapes. The product is granulated according to the PORE-TECnology. MostRein® PORE-TEC is based on selected clay minerals of the montmorillonite group and specific, carefully acting and highly pure activated carbons of vegetable origin. According to EC regulation no. 606/2009, the application of activated carbon is allowed for mash, must and young wine from white and red grapes. MostRein® PORE-TEC, was tested in the frame of extensive, scientifically assessed medium- and large-scale trials with the aim to develop an efficient treatment agent which eliminates, already at an early stage, partially undefinable fermentation disturbances and off-flavors of all kinds in the wines.This effect is achieved by a special homogeneous production process under consideration of the degree of activation, surface, pH-value and electrical charges. The result is a largely selective adsorption and colloidal flocculation of disturbing substances of a certain molecule size and charge. The better MostRein® PORE-TEC is conditioned in advance by pre-swelling, the more efficient is the adsorption and precipitation of disturbing substances. Vea Menos | |
| OakyVin | Erbslöh Geisenheim AG | OakyVin is the new oakwood chips. The impact of oakwood on sensory properties is uncontested. The difference in flavor impression between wines stored in wooden barrels and wines stored in different vessels made of other materials is striking and the posi...Vea Mas OakyVin is the new oakwood chips. The impact of oakwood on sensory properties is uncontested. The difference in flavor impression between wines stored in wooden barrels and wines stored in different vessels made of other materials is striking and the positive impact of oakwood on taste and odor is even enhanced when wines are aged in barrique barrels. OakyVin chips are made from the same oakwood that is employed for barrique barrels and are equally suitable for white and red winemaking. For white winemaking, they are preferably used for Burgundy varieties. Trials are being made with various other vine varieties to gain experience. And there is practically no limitation to varieties when it comes to the making of red wines. The methods for oak chips application vary and every winemaker must test his individual approach to obtain the best results. Advantageous and very much recommended are pretests carried out in relatively small-sized vessels. By this, particularly taste sensations of the different origin of the chips, the degree of toasting, the dosage, contact time, air contact, etc. can be tested. Vea Menos | |
| Poliattivante DC | Dal Cin Gildo Spa | Poliattivante DC when added to the must at the beginning of the fermentation compensates for eventual nutritional deficiencies. It is particularly useful in musts which are excessively clear because the cellulose, which is the same one present in Polimers...Vea Mas Poliattivante DC when added to the must at the beginning of the fermentation compensates for eventual nutritional deficiencies. It is particularly useful in musts which are excessively clear because the cellulose, which is the same one present in Polimersei DC, exerts an effect similar to having turbidity in the must. When added during the fermentation, Poliattivante DC supports the yeast by dispersing them better in the media and supplies a detoxification action because it absorbs medium-chain-length fatty acids (C6-C8-C10) which are produced during normal anaerobic yeast metabolism. Vea Menos | |
| Poliattivante F | Dal Cin Gildo Spa | Poliattivante F, when added to the must at the beginning of the fermentation compensates for eventual nutritional deficiencies. It is particularly useful in musts which are excessively clear because the cellulose, which is the same one present in Polimers...Vea Mas Poliattivante F, when added to the must at the beginning of the fermentation compensates for eventual nutritional deficiencies. It is particularly useful in musts which are excessively clear because the cellulose, which is the same one present in Polimersei, exerts an effect similar to having turbidity in the must. When added during the fermentation, Poliattivante supports the yeast by dispersing them better in the media and supplies a detoxification action because it absorbs medium-chain-length fatty acids (C6-C8-C10) which are produced during normal anaerobic yeast metabolism. Poliattivante F is the version without sulfates and is used when the sulfate content of the wine should not be raised. Vea Menos | |
| Polimersei™ DC | Dal Cin Gildo Spa | Polimersei™ DC arose from the work which Dal Cin Spa Laboratories conducted in 1985 on vegetable fibers. The production technology increases the surface area in a manner which favors its interaction with the media and permits the maximum action. Over the ...Vea Mas Polimersei™ DC arose from the work which Dal Cin Spa Laboratories conducted in 1985 on vegetable fibers. The production technology increases the surface area in a manner which favors its interaction with the media and permits the maximum action. Over the years, an increasing number of enologists have been able to verify its properties and appreciate its diverse advantages. Wines made with Polimersei™ DC at the beginning of, or midway through, the fermentation are generally cleaner from the organoleptic point of view which indicates a less stressed yeast metabolism. Generally, Polimersei™ DC permits a greater synthesis of fermentation aromas and an easier utilization of sugar. When curing a stuck fermentation, treatment with Polimersei™ DC is an efficient method to remove medium-chain-length fatty acids and to prepare the media for the second inoculation. Polimersei™ DC’s applications are: restoration of the optimal turbidity of the must in cases of excessive clarification, regulate the alcoholic fermentation by preventing an excessive tumultuous kinetics, means to add oxygen during the fermentation, dispersion of the cells in the media, which favors contact between the yeast and the fermenting media, and absorption of inhibitors (medium-chain-length fatty acids). Vea Menos | |
| Prepara | Dal Cin Gildo Spa | Prepara is a cream colored powder used as an Integrator for yeast preparation in the fermentation process of wine production. The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sug...Vea Mas Prepara is a cream colored powder used as an Integrator for yeast preparation in the fermentation process of wine production. The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. Vea Menos | |
| PURASAL® HiPure P Plus | Corbion | PURASAL® HiPure P Plus is the potassium salt of natural L-lactic acid, produced via sugar fermentation, with an improved flavor profile. It has no taste impact on the end product, antimicrobial properties and a neutral pH. PURASAL® HiPure P Plus is a cle...Vea Mas PURASAL® HiPure P Plus is the potassium salt of natural L-lactic acid, produced via sugar fermentation, with an improved flavor profile. It has no taste impact on the end product, antimicrobial properties and a neutral pH. PURASAL® HiPure P Plus is a clear liquid solution. It is widely used in the meat and poultry industry for extending shelf life, ensuring food safety (e.g. Listeria monocytogenes), and reducing salt. Vea Menos | |
| Redox Arom | Dal Cin Gildo Spa | Redox Arom has been developed to protect those aromatic compounds from oxidation. In order to obtain wines rich in aroma, it’s important to maintain the volatile molecules in a perceptible form. The specific formula is based on the high antioxidant proper...Vea Mas Redox Arom has been developed to protect those aromatic compounds from oxidation. In order to obtain wines rich in aroma, it’s important to maintain the volatile molecules in a perceptible form. The specific formula is based on the high antioxidant properties of a particular tannin and ascorbic acid, made stronger when combined with sulfur dioxide. The application of Redox Arom directly on the grapes or in the must (right after the crusher) allows us to quickly remove oxygen, protecting varietal aromatic (terpens) and phenolic compounds. The right redox potential is obtained, avoiding early oxidation, which leads to a fresher wine with a longer ageing potential. Furthermore, adding Redox Arom at this stage prevents the production of off-flavors (i.e. hydrogen sulfide, volatile thiols, etc) and reduces the development of oxidative compounds such as acetaldehyde and g- butirrolactone. When processing grapes affected by Botrytis, Redox Arom has an important role in protecting the must from the oxidizing action of laccase. Wines produced with Redox Arom applied at the pre-fermentation stages result in more intense, fine and clean aromas and more stable colors. A very effective product, particularly against oxidation (e.g. browning, "casses", etc.) and other wine alterations. Vea Menos | |
| Redox DC | Dal Cin Gildo Spa | Redox DC shows excellent results thanks to the powerful action of its components which are well-weighted and calibrated, and thanks to their peculiar chemical-physical properties absolutely moisture-less. Redox DC acts powerfully, both as a preventive me...Vea Mas Redox DC shows excellent results thanks to the powerful action of its components which are well-weighted and calibrated, and thanks to their peculiar chemical-physical properties absolutely moisture-less. Redox DC acts powerfully, both as a preventive measure and as a cure in wines which tend to “cases” or are in a process of alteration. Anyway, it is advisable to use the product always as a preventive measure so color, health, and long stability of wine will be assured. Redox DC avoids color changes and lowers the oxidation potential (rH), leaving a greater freshness and harmony of character in the treated wine. Vea Menos | |
| RogoNeu (liquid) | Hefe Schweiz AG | RogoNeu (liquid) is a liquid malt especially designed to feed the yeast used in baked goods. Perfect for light biscuits, pigtails, and breads. The malt develops adds additional benefits including the preservation of color, roundness, and flavor. | |
| Salami Classic | Friedrich Ingredients | Salami Classic is a seasoning and fermenting agent that is a light colored powder with a pepper taste. It is an exquisite blend of spices and fermenting ingredients for naturally matured salami. This seasoning blend contains spices, flavoring, maltodextri...Vea Mas Salami Classic is a seasoning and fermenting agent that is a light colored powder with a pepper taste. It is an exquisite blend of spices and fermenting ingredients for naturally matured salami. This seasoning blend contains spices, flavoring, maltodextrin, dextrose, sucrose, stabilizers,and an acidifier. Salami Classic improves color development and color stability. Fermentation time for a 75mm salami is a minimum of 3 weeks. Vea Menos | |
| Salami Milan | Friedrich Ingredients | Salami Milan is a seasoning and fermenting agent. It is beige powder with a dominant flavor of pepper. It is a seasoning and finds applications in naturally matured salami and other dry sausage products. | |
| Seporit PORE-TEC | Erbslöh Geisenheim AG | Seporit PORE-TEC is the granulated bentonite specially for must/grape juice to achieve clean fermentation. Granulation according to PORE-TECnology. Seporit PORE-TEC provides clean fermentation and careful and mild protein stabilization in advance already ...Vea Mas Seporit PORE-TEC is the granulated bentonite specially for must/grape juice to achieve clean fermentation. Granulation according to PORE-TECnology. Seporit PORE-TEC provides clean fermentation and careful and mild protein stabilization in advance already in the must stage and early removal of fermentation inhibiting/disturbing must ingredients. By PORE-TECnology the following effects and advantages for application are achieved: specific porous-spongy surface structure, more intensive and selective adsorption of proteins and disturbing substances, easier wettable and suspensible and direct dosage possible. PORE-TECnology also provides precise mineral selection, even milder and more careful beverage treatment, efficient clearing of the must, decisive for clean wine aroma, quickly reacting, short settling time, highest purity and low in iron Vea Menos | |
| Springarom® | Fermentis | Springarom® is a fermentation activator used to preserve the freshness and aromas of wines. The fermentation activator is based on inactivated yeasts possessing an important reduction power thanks to its natural 3% glutathione equivalent content, an antio...Vea Mas Springarom® is a fermentation activator used to preserve the freshness and aromas of wines. The fermentation activator is based on inactivated yeasts possessing an important reduction power thanks to its natural 3% glutathione equivalent content, an antioxidant tripeptide contained in yeast that prevents free radicals apparition and avoids organoleptic ageing. Springarom® is particularly adapted for the elaboration of expressive and consistent white wines, white wines vinified with no temperature control and thus being inclined to loose aromas, thiol rich varieties (Sauvignon, Gewürztraminer, Muscat, Riesling, Petit Manseng, Colombard, Chenin), and young red & rosé wines intended to be fresh & fruity. Vea Menos | |
| Springcell | Fermentis | Springcell yeast cell walls helps acting on the yeast viability in the long term thanks to their detoxification properties and the supply in survivol factors for the yeast generations formed during the yeast growth phase. Some of the operations made to ac...Vea Mas Springcell yeast cell walls helps acting on the yeast viability in the long term thanks to their detoxification properties and the supply in survivol factors for the yeast generations formed during the yeast growth phase. Some of the operations made to activate fermentation act on the yeast growth and the fermentation kinetic at its beginning only without acting on the yeast survival or the end of fermentation. Vea Menos | |
| Springcell Color | Fermentis | Springcell Color has been specifically developed to act on the intensity and the stability of color as well as the roundness of red wines in the long term. It contains twice as many polysaccharides as basic inactivated yeast. Springcell Color has proven i...Vea Mas Springcell Color has been specifically developed to act on the intensity and the stability of color as well as the roundness of red wines in the long term. It contains twice as many polysaccharides as basic inactivated yeast. Springcell Color has proven its qualitative impact on primeur red wines as well as on high quality long-ageing red wines. Vea Menos | |
| Springcell Manno | Fermentis | Springcell Manno is a yeast product used to enhance the balance, richness, and stability of wines. The wine industry demands round & smooth wines that can be made available to the market quickly. Bio Springer has developed Springcell Manno, a 100% yeast p...Vea Mas Springcell Manno is a yeast product used to enhance the balance, richness, and stability of wines. The wine industry demands round & smooth wines that can be made available to the market quickly. Bio Springer has developed Springcell Manno, a 100% yeast polysaccharides product (glucans & soluble mannoproteins) that represent the noblest part of the lees. Springcell Manno contains 25% highly soluble mannoproteins non linked to ß-glucans whose efficiency is instant in the wine. These polysaccharides finely act on the volume and body sensation usually brought during an ageing on lees. Springcell Manno brings wine more richness in protective colloids (mannoproteins). At the rates at which they are present in the wine, these polysaccharides prevent the crystallization of tartaric acid salts. This product is particularly applied for light wines with poor structure, red wines from tannic and deeply colored cultivars, and for any type of wine in addition to fine lees. Vea Menos | |
| Super Redox | Dal Cin Gildo Spa | Super Redox is a special product with an incredible reduction and stabilizing power. It is particularly suggested for preventative treatments of red and white wines in order to obtain a perfect color stabilization and to treat all kinds of oxidation. Anot...Vea Mas Super Redox is a special product with an incredible reduction and stabilizing power. It is particularly suggested for preventative treatments of red and white wines in order to obtain a perfect color stabilization and to treat all kinds of oxidation. Another possible use for Super Redox, is in the musts just after pressing in order to preserve the aromatic substance from oxidation (wine making technology in reductive conditions). The product is also very effective with "ferric casses" (white and blue) thus avoiding the treatment with ferrocyanide, unless the presence of iron is very high. Super Redox can also be used as an energetic anti filming yeast, since Mycoderma vini needs an oxidized environment. Vea Menos | |
| Superattivante DC | Dal Cin Gildo Spa | Superattivante DC is ideal for use in must deficient in nutritional factors (FAN<80-100 mg/I N) as a result of excessive clarification. Also in must where micro-biological contamination is high, where overripe grapes are used, etc. In these cases, use of ...Vea Mas Superattivante DC is ideal for use in must deficient in nutritional factors (FAN<80-100 mg/I N) as a result of excessive clarification. Also in must where micro-biological contamination is high, where overripe grapes are used, etc. In these cases, use of Superattivante DC supplies the yeast with nutrients necessary for fermentation, without favoring the development of the lactic acid bacteria which are present. Optimal results are obtained when restarting fermentation, especially if its use is preceded by detoxification of the must with Polimersei DC or Lisem DC. Vea Menos | |
| Tannex Flash | Dal Cin Gildo Spa | Tannex Flash is used in conjunction with Cromazina DC during red wine fermentation. The addition of Tannex Flash during tank filling will ensure the stabilization of free entocyanins likely to be subjected to oxidative reactions and subsequent precipitati...Vea Mas Tannex Flash is used in conjunction with Cromazina DC during red wine fermentation. The addition of Tannex Flash during tank filling will ensure the stabilization of free entocyanins likely to be subjected to oxidative reactions and subsequent precipitation. The end result is better color stability. In red wine making the use of Cromazina DC and Tannex Flash gives food extraction maintaining color, hue and density. For moldy grapes, the use of high volumes of Tannex Flash negates the oxidative effects of polyphenol oxidase. Vea Menos | |
| Tanniblanc Flash DC | Dal Cin Gildo Spa | Tanniblanc Flash DC is a pure cream-colored tannin, obtained from selected oak-gall. From a chemical standpoint Tanniblanc Flash DC is a gallic tannin, perfectly soluble in wine and water. The rising trend in wine markets is the requests of more structure...Vea Mas Tanniblanc Flash DC is a pure cream-colored tannin, obtained from selected oak-gall. From a chemical standpoint Tanniblanc Flash DC is a gallic tannin, perfectly soluble in wine and water. The rising trend in wine markets is the requests of more structured, rounder white wines. According to that, Tanniblanc Flash DC when used in high doses is able to give white wines more structure and body without affecting the astringency. Tanniblanc Flash DC doesn't change the positive organoleptic characteristics of the wine, or subject it to suffer oxidation and doesn't change the wines color tones. In the young wines, Tanniblanc Flash DC can give the desired structure. In wines needing to be aged it helps the process, integrating and completing the polyphenolic wine properties. Vea Menos | |
| Tanniferm Blanc | Dal Cin Gildo Spa | Tanniferm Blanc is a tannin blend formulation for white wine making. Mainly used during the grape reception and crushing, or later in the must to prevent oxidative and oxydasic reactions of catechins, polyphenols and aromatic substances. The protective ac...Vea Mas Tanniferm Blanc is a tannin blend formulation for white wine making. Mainly used during the grape reception and crushing, or later in the must to prevent oxidative and oxydasic reactions of catechins, polyphenols and aromatic substances. The protective action of Tanniferm Blanc has two functions: binding the oxygen that is present and making it unavailable to reactions with polyphenols, and inhibiting oxidative enzymes, such as laccases and polyphenoloxidases, that are responsible for the rapid degradation of color and consequent browning particularly in rotting grapes. The use of Tanniferm Blanc gives wines with lighter color and citrus hues that are less susceptible to browning the protection necessary. The protection also extends to aromatic components that conserve the intensity and freshness. Vea Menos | |
| Tanniferm Flash DC | Dal Cin Gildo Spa | Tanniferm Flash DC is an ellagic and pro-anthocyanidic tannins mix. Thanks to its composition, this product can be used from the beginning of vinification, just after the crusher in order to preserve anthocyane molecules to oxidative reactions. Ellagic ta...Vea Mas Tanniferm Flash DC is an ellagic and pro-anthocyanidic tannins mix. Thanks to its composition, this product can be used from the beginning of vinification, just after the crusher in order to preserve anthocyane molecules to oxidative reactions. Ellagic tannins provide protection two different ways: they catch the oxygen molecules making them unavailable to react with anthocyanes, as well as inhibit oxidative enzymes, like laccase and polyphenoloxidase, that are responsible of quick color reduction mostly in grapes affected by rotting. Proanthocyanidic tannins improve ellagic tannins actions and are directly involved in anthocyanes stabilization reactions. Using Tanniferm Flash DC in wines is more important and with higher phenolic and color stability will be obtained. Tanniferm Flash DC enhances both the overall color and taste of the final wine. Vea Menos | |
| Tannikoll DC | Dal Cin Gildo Spa | Tannikoll DC is a particular tannin extract from the Caesalpina spinosa. It has clarification properties for deproteinisation of juices and fining of red wines in combination with select gelatines. These treatments make the precipitation of gelatin flocs ...Vea Mas Tannikoll DC is a particular tannin extract from the Caesalpina spinosa. It has clarification properties for deproteinisation of juices and fining of red wines in combination with select gelatines. These treatments make the precipitation of gelatin flocs more rapid and complete. The Tannikoll DC property of binding the proteins leads to better colloid stabilization as well as serving the purpose of oxidation protection. Vea Menos | |
| Tannino Q | Dal Cin Gildo Spa | Tannino Q is a tannin obtained from the best oaks grown in Allier and Limousin forests. It is applied to improve the organoleptic characteristics of important red and white wines. Extracted from the oak trunk center for its incredible aromatic characteris...Vea Mas Tannino Q is a tannin obtained from the best oaks grown in Allier and Limousin forests. It is applied to improve the organoleptic characteristics of important red and white wines. Extracted from the oak trunk center for its incredible aromatic characteristics. Aside from keeping the properties unchanged, it can be applied to a particular extraction system with the appropriate solvents and process. From the aromatic standpoint the extract mainly contains vanilla, eugenol and lacton of phenolic origin. It has a pleasant oak aroma and flavor which enhances the wines aromatic balance, resulting in a more complex and elegant wine. Therefore, Tannino Q is advisable in important red (Cabernet, Merlot, etc) and white (Chardonnay, Sauvignon, etc) wines to be aged, even in barrels for its better aromatic characterization. Also it plays an important role in the wines flavor and aroma obtaining a more structured and rounder product. Vea Menos | |
| Tannirouge Flash DC | Dal Cin Gildo Spa | Tannirouge Flash DC is a reddish tannin obtained from the best “quebracho” wood. Regarding the composition, quebracho tannin has mainly a “pro-cyanidin” structure. This characteristic is very important and allows Tannirouge Flash DC to work in two ways. F...Vea Mas Tannirouge Flash DC is a reddish tannin obtained from the best “quebracho” wood. Regarding the composition, quebracho tannin has mainly a “pro-cyanidin” structure. This characteristic is very important and allows Tannirouge Flash DC to work in two ways. First it’s able to bind the wine, free anthocyanins and stabilize them, preventing color loss during red wine ageing, fining and stabilization. From the color stabilization point of view the low percentage of ellagic tannin (that quebracho wood has in its structure) has an important role. In fact, as scientists have tested this kind of molecule has the role to stimulate the reactions of anthocyanins and tannins bindings. Vea Menos | |
| Top-Tan AR | Dal Cin Gildo Spa | Top-Tan AR works in two ways, playing an important role in improving the wines aroma and has another role in the enhancement of the wines structure, roundness and balance, since it’s based on the grapes tannin. In red wines Top-Tan AR enhances the fruity ...Vea Mas Top-Tan AR works in two ways, playing an important role in improving the wines aroma and has another role in the enhancement of the wines structure, roundness and balance, since it’s based on the grapes tannin. In red wines Top-Tan AR enhances the fruity notes, making the aroma more intense and clean. More so the addition gives the wines a more complex and elegant toasty and spicy flavor. Also its properties work on color stability and prolongs the bottles ageing potential. In full bodied white wines Top-Tan AR gives elegance and complexity as requested by the market for important products. Based on the grapes tannin integrating perfectly with the natural polyphenols to obtain an overall improvement of the final wine. Vea Menos | |
| Top-Tan CR | Dal Cin Gildo Spa | Top-Tan CR is made from grape tannin, primarily derived from grape seeds, and is specific to the stabilizing action on the color of red wines. As stated, grape seed tannins are very reactive and contribute directly to the stabilization of color by directl...Vea Mas Top-Tan CR is made from grape tannin, primarily derived from grape seeds, and is specific to the stabilizing action on the color of red wines. As stated, grape seed tannins are very reactive and contribute directly to the stabilization of color by directly binding with anthocyanins. This re-activity causes a slight astringency and an excessive tannic nature in the wine when the tannin is added. These sensations fade with time as tannins integrate with the polyphenols of wine, thus contributing to the softness and structure of the wine. In order to improve the effectiveness of the condensation reaction, the product formulation contains some ellagitannin. This compound not only promotes the combination reactions, but it also offers protection against oxidation. Vea Menos | |
| Top-Tan SB | Dal Cin Gildo Spa | Top-Tan SB is based on the grapes tannin enhancing a white wines structure and taste. Advisable to important white wines to lead a “bigger” structure, roundness and more balanced characteristics, giving better protection to the natural polyphenols. Based ...Vea Mas Top-Tan SB is based on the grapes tannin enhancing a white wines structure and taste. Advisable to important white wines to lead a “bigger” structure, roundness and more balanced characteristics, giving better protection to the natural polyphenols. Based on the grapes tannin Top-Tan SB can be applied at the beginning of the top quality grape wine making process. The addition in juice before and during fermentation helps to protect the flavor components, ensuring the reaction of colloidal stabilization takes place as early as possible. This means stable poly saccharides, tannins, colloid formation (structure) and unstable polyphenols are removed by polymerization. Vea Menos | |
| Top-Tan SR | Dal Cin Gildo Spa | Top-Tan SR is a good choice for important red wines because the pro-cyanidinic tannins obtained from grapes. These chemical properties allow Top-Tan SR to obtain a more structured wine, and binding with the poly saccharides leads to a richer and more comp...Vea Mas Top-Tan SR is a good choice for important red wines because the pro-cyanidinic tannins obtained from grapes. These chemical properties allow Top-Tan SR to obtain a more structured wine, and binding with the poly saccharides leads to a richer and more complex and balanced taste. Top-Tan SR plays an important role in the color stabilization as well. The main effect is to accelerate the binding reaction of free anthocyanins. Top-Tan SR can be applied to improve the wines character and complexity during the ageing process or before bottling as well. Its properties make it very important particularly in red grapes too little, too ripe, or when the maceration process has not been optimally managed. So Top-Tan SR can be used during high rates of skin contact to protect them or while binding the anthocyanins, and integrating the natural polyphenols content. Vea Menos | |
| 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 ...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos |
