| Akticol FA | Erbslöh Geisenheim AG | Akticol FA is a specially developed activated carbon of vegetable origin for the decolorization of apple juice. It provides the adsorption of non-condensed polyphenols and elimination of oxidized, brownish off-colors. Due to a special production process, ...もっと表示する Akticol FA is a specially developed activated carbon of vegetable origin for the decolorization of apple juice. It provides the adsorption of non-condensed polyphenols and elimination of oxidized, brownish off-colors. Due to a special production process, the finest particles of Akticol FA are bound, thus quick separation is possible at full absorptive power. Taste- and flavour-giving agents are fully preserved and brown colouring matter caused by tannins is precisely eliminated. Akticol FA can be added either before or after clarification/fining, yet an addition prior to fining, facilitates the separation of the activated carbon sediment. 表示を減らす | |
| Akticol FA-UF | Erbslöh Geisenheim AG | Akticol FA-UF is a chemically activated, highly efficient activated carbon powder of vegetable origin. It is derived from wood. Composition and purity of this carbon allow a particularly abrasion resistant, gentle and careful application when used in comb...もっと表示する Akticol FA-UF is a chemically activated, highly efficient activated carbon powder of vegetable origin. It is derived from wood. Composition and purity of this carbon allow a particularly abrasion resistant, gentle and careful application when used in combination with crossflow filtration systems. Akticol FA-UF is highly efficient, which means, lower dosages can be used and thus, the risk of wearing out of processing plants is further minimized. When developing this activated carbon, its selective polyphenol stabilizing and its decolourizing capacity in apple juice were specially considered. Akticol FA-UF is a high degree acid-activated active carbon of vegetable origin. This carbon type can also be applied very well when making fruit juices of which extremely high purity is required, for instance, baby food. Innovative criteria are considered for the production of Akticol FA-UF which is the reason for its excellent technological effect. When compared with other activated carbons, Akticol FA-UF assures a gentle application with regard to juice filtration over crossflow systems. Due to the special carbon effectiveness, it is possible in many cases to considerably reduce dosages as against conventional activated carbons. 表示を減らす | |
| Aktivit | Erbslöh Geisenheim AG | Aktivit is a granulated pure bentonite with large surface for beverage technology. Aktivit provides for protein stabilization and clarification in all those cases where a pure calcium bentonite is not sufficiently efficient. Aktivit adsorbs certain protei...もっと表示する Aktivit is a granulated pure bentonite with large surface for beverage technology. Aktivit provides for protein stabilization and clarification in all those cases where a pure calcium bentonite is not sufficiently efficient. Aktivit adsorbs certain protein substances, tannic and other disturbing substances, above all also in beverages with a relatively high pH-value or low acid content. It provides stabilization against protein and colloidal cloudiness and clarification. 表示を減らす | |
| 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 ...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| AlbuVin | Erbslöh Geisenheim AG | AlbuVin is a product of highest quality, which is produced from fresh chicken egg white by pasteurisation and spray drying. As a result of the careful production of this powder all advantages of fresh egg white are preserved. Due to its easy and quick han...もっと表示する AlbuVin is a product of highest quality, which is produced from fresh chicken egg white by pasteurisation and spray drying. As a result of the careful production of this powder all advantages of fresh egg white are preserved. Due to its easy and quick handling AlbuVin has an excellent applicability for the consumer. AlbuVin results in a harmonization of wines by reduction of excess polyphenol fractions and makes possible a certain clarification effect. The active substances of AlbuVin lead – together with the tannin of the wine as well as with the brown colouring matter – to a finegrained, clarifying sediment. The many advantages of the effect of fresh chicken egg white are combined in AlbuVin. AlbuVin results in a balancing and a harmonization of olfactory and taste-giving substances. AlbuVin can be applied in young wine, for clarification or in wine ready for bottling. The treated wines become more balanced and soft with a taste sensation of lower acidity, more harmonious and increasingly full-bodied. AlbuVin provides the final rounding-off for white and red wines of high quality and has a certain clarifying effect. AlbuVin is effective immediately after addition to the wine. 表示を減らす | |
| Alfatex™ 101 | Dal Cin Gildo Spa | Alfatex™ 101 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. The perfect homogeneity of its components makes it suitab...もっと表示する Alfatex™ 101 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. 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. 表示を減らす | |
| Alfatex™ 103 | Dal Cin Gildo Spa | Alfatex™ 103 is a dry product, with a specific weight slightly higher than the one of Alfatex™ 101. It gives better filtration as far as the brilliance of the filtered liquids is concerned. It is mainly suggested in the filtration of clear wines or wines ...もっと表示する Alfatex™ 103 is a dry product, with a specific weight slightly higher than the one of Alfatex™ 101. It gives better filtration as far as the brilliance of the filtered liquids is concerned. It is mainly suggested in the filtration of clear wines or wines to be polished, either as a pre coat or as a body-feed. It can be used pure or mixed with a proper Kieselgur. Being extremely hydrophilic, this product can be perfectly dispersed into wine and it can quickly form a stable and homogeneous pre coat. 表示を減らす | |
| Alfatex™ Super-V | Dal Cin Gildo Spa | Alfatex™ Super-V is a specific product for vacuum drum filters. Provided with remarkable tying and compacting effect on the perlite used in this kind of filtration, it allows a thinner and more precise cut of the coat, without slavering, achieving a perfe...もっと表示する Alfatex™ Super-V is a specific product for vacuum drum filters. Provided with remarkable tying and compacting effect on the perlite used in this kind of filtration, it allows a thinner and more precise cut of the coat, without slavering, achieving a perfect brightness of the filtered product. Even though it gives good results when used as a thin pre coat on the drum, it is mainly used to form the perlite layer by adding it to the mass to be filtered, in small percentages, together with the best perlites. So the draining power of the perlite coat is highly increased. As a matter of fact, thanks to the high elasticity of Alfatex™ Super-V, this coat can hardly run the risk of breaking, assuring a high absorbing capacity (higher than with perlite only). 表示を減らす | |
| Atoxil™ DC | Dal Cin Gildo Spa | Atoxil™ DC is used in wine and its action is based on the synergy between the various types of silicates and polysaccharide fibers. The activated carbon accentuates the action of the other components, but the small amount present (<10%) has only a minimal...もっと表示する Atoxil™ DC is used in wine and its action is based on the synergy between the various types of silicates and polysaccharide fibers. The activated carbon accentuates the action of the other components, but the small amount present (<10%) has only a minimal effect upon red wine color. 表示を減らす | |
| Atoxil™ P6 | Dal Cin Gildo Spa | Atoxil™ P6 effectively adsorbs mycotoxins present in the must, when used at the beginning of the alcoholic fermentation. This is accomplished by the joint action of activated carbon and the fibers of Polimersei. The natural rolling action of the fermentat...もっと表示する Atoxil™ P6 effectively adsorbs mycotoxins present in the must, when used at the beginning of the alcoholic fermentation. This is accomplished by the joint action of activated carbon and the fibers of Polimersei. The natural rolling action of the fermentation allows the must to come into contact with Atoxil™ P6 which favors the adsorption of OTA. Atoxil™ P6 acts as a stimulator and a regulator of the fermentation. In fact, the fibers of Polimersei and the activated carbon allow for detoxification of the must by adsorbing endogenous as well as exogenous yeast inhibitors. Atoxil™ P6 is very easy to use. It is supplied in pellet-form which means that it will not powder when used and it will immediately dissolve. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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 ...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| Bentonorit® CA1 | Cabot Europe | Bentonorit® CA1 is a water dispersible pellet that is a dust free form of Norit® CA1. It is used for decolorization. This product can be used to target color body compounds in flavors and aromas for the food industry. | |
| Bentonorit® CAP WJ | Cabot Europe | Bentonorit® CAP WJ is a water dispersible pellet that is a dust free form of Norit® CA1. It is used for decolorization. This product can be used to target color body compounds in wine and juice for the food and beverage industry. | |
| Bentonorit® DX | Cabot Europe | Bentonorit® DX is a water dispersible pellet that is a dust free form of Norit® CA1. It is used for deodorization. This product can be used to target taste and odor compounds in wine and juice for the food and beverage industry. | |
| Bentonorit® SAS | Cabot Europe | Bentonorit® SAS is a water dispersible pellet that is a dust free form of Norit® CA1. It is used for deodorization, decolorization, and purification. This product can be used to target organic micro-pollutants and color in water for the food and beverage ...もっと表示する Bentonorit® SAS is a water dispersible pellet that is a dust free form of Norit® CA1. It is used for deodorization, decolorization, and purification. This product can be used to target organic micro-pollutants and color in water for the food and beverage industry. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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 ...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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). 表示を減らす | |
| Blancobent UF | Erbslöh Geisenheim AG | Blancobent UF is a highly pure and particularly efficient powder bentonite. The composition and purity of this bentonite allow wear-resistant and careful application in connection with crossflow filtration systems. The bentonite product on a calcium-sodiu...もっと表示する Blancobent UF is a highly pure and particularly efficient powder bentonite. The composition and purity of this bentonite allow wear-resistant and careful application in connection with crossflow filtration systems. The bentonite product on a calcium-sodium basis is permitted for the treatment of fruit juices and complies with the laws and regulations currently in force. Proved for purity and quality by specialized laboratories. Blancobent UF is a white and highly pure bentonite for special requirements in the fruit juice industry. Winning and production are performed according to new criteria, which is the reason for the excellent efficiency of this bentonite in technological respect. In comparison with all beverage bentonites on calcium and/or sodium basis, Blancobent UF assures a careful and gentle application in juice filtration using crossflow systems. Moreover, its purity and special composition allow to reduce the dosage added for treatment by 15 to a good 30 % as against conventional calciumsodium bentonites. Blancobent UF adsorbs certain protein substances, tannic and other disturbing substances, above all also in beverages with a relatively high pH-value or low acid content. 表示を減らす | |
| Blankasit® | Erbslöh Geisenheim AG | Blankasit® is a milky-white special silica sol with a particularly large surface. Due to this surface structure, an extremely reliable efficiency is combined with very economical use. Silica sol is a natural product in which, due to the high charge intens...もっと表示する Blankasit® is a milky-white special silica sol with a particularly large surface. Due to this surface structure, an extremely reliable efficiency is combined with very 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. Blankasit® only reacts in combination with positively charged protein-containing substances. Flocculation of the fining is effected when negatively charged Blankasit® silica sol particles react with the positively charged colloids. The tannin content of the wine is of no great importance for flocculation. A Blankasit®/protein fining will therefore hardly be stuck. Nevertheless, young wines should be racked if possible so that the yeast is removed. Otherwise, the stirred up yeast may prevent an otherwise thorough sedimentation. A fining with Blankasit®/IsingClair-Hausenpaste or Blankasit®/CombiGel® is especially suited for wines which are difficult to filter, i.e. slimy or highly colloidal wines, for young wines, after blue finings or finings with activated carbon etc. 表示を減らす | |
| Blue Infinity | Dal Cin Gildo Spa | Blue Infinity can be used to prevent oxidative reactions of ossidasiche and anthocyanins, catechins, polyphenols and aromatic substances. The protective action of Infinity Blue takes place according to two different mechanisms: tying the oxygen and making...もっと表示する Blue Infinity can be used to prevent oxidative reactions of ossidasiche and anthocyanins, catechins, polyphenols and aromatic substances. The protective action of Infinity Blue takes place according to two different mechanisms: tying the oxygen and making them unavailable for the reactions with phenols, inhibits oxidative enzymes such as polyphenol oxidase and laccasi which are responsible for the rapid degradation of color, followed by Browning, especially in affected by rotting grapes. In red wines, after racking, at the end of alcoholic fermentation and in the early stages of maturation Infinity Blue allows the formation of ethanol and then condensation between tannins and anthocyanins. The color of the wine is stable over time and lively in the shade. Infinity Class is a tannin characterized by great harmony and finesse. It increases the complexity of the nose with vanilla, caramel and mocha notes as well as a subtle touch of finest oak. In mouth it increases the complexity with the flavors already found in the nose and it improves the overall balance. It is used on both white wines and red wines during aging and final adjustments. It is very suitable for wines that have already been aged in wood. Infinity Class also has a good sensory impact on the nose (flavor) cleanliness by removing off-flavor as reductive notes and by re-establishing the redox balance. 表示を減らす | |
| BrauSol P | Erbslöh Geisenheim AG | BrauSol P is a silica sol with a particularly high charge intensity in the pH range of wort and beer. Haze forming protein is rapidly and safely adsorbed. The application of BrauSol P complies with the regulations of the German Purity Law and §9 of the Ge...もっと表示する BrauSol P is a silica sol with a particularly high charge intensity in the pH range of wort and beer. Haze forming protein is rapidly and safely adsorbed. The application of BrauSol P complies with the regulations of the German Purity Law and §9 of the German Provisional Beer Law. BrauSol P selectively adsorbs haze-forming colloids. These are completely removed from beer and wort in a complex with the insoluble silicic acid. Foam, colour, taste and smell are not affected in a negative way. 表示を減らす | |
| BRITESORB® A100 | PQ CORPORATION | BRITESORB® A100 is a naturally derived, amorphous hydrated silica adsorbent powder (silica hydrogel), specifically produced for beer stabilization. BRITESORB® A100 combines good stabilization performance with excellent filtration. BRITESORB® A100 selectiv...もっと表示する BRITESORB® A100 is a naturally derived, amorphous hydrated silica adsorbent powder (silica hydrogel), specifically produced for beer stabilization. BRITESORB® A100 combines good stabilization performance with excellent filtration. BRITESORB® A100 selectively removes haze-forming proteins from beer without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® BK185 | PQ CORPORATION | BRITESORB® BK185 is a naturally derived, amorphous hydrated silica adsorbent powder (silica hydrogel), specifically produced for beer stabilization. BRITESORB® BK185 combines good stabilization performance with excellent filtration. BRITESORB® BK185 selec...もっと表示する BRITESORB® BK185 is a naturally derived, amorphous hydrated silica adsorbent powder (silica hydrogel), specifically produced for beer stabilization. BRITESORB® BK185 combines good stabilization performance with excellent filtration. BRITESORB® BK185 selectively removes haze-forming proteins from beer without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® BK200 | PQ CORPORATION | BRITESORB® BK200 is a naturally derived, amorphous hydrated silica adsorbent powder (hydrated silica xerogel), specifically produced for beer stabilization. BRITESORB® BK200 combines the advantages of hydrogels and xerogels: good stabilization performance...もっと表示する BRITESORB® BK200 is a naturally derived, amorphous hydrated silica adsorbent powder (hydrated silica xerogel), specifically produced for beer stabilization. BRITESORB® BK200 combines the advantages of hydrogels and xerogels: good stabilization performance with excellent filtration. BRITESORB® BK200 selectively removes haze-forming proteins from beer, without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® BK3900X | PQ CORPORATION | BRITESORB® BK3900X is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® BK3900X combines good stabilization performance with excellent filtration. BRITESORB® BK3900X selectively re...もっと表示する BRITESORB® BK3900X is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® BK3900X combines good stabilization performance with excellent filtration. BRITESORB® BK3900X selectively removes haze-forming proteins from beer, without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® BK75 | PQ CORPORATION | BRITESORB® BK75 is a naturally derived, amorphous hydrated silica adsorbent powder (silica hydrogel), specifically produced for beer stabilization. BRITESORB® BK75 combines good stabilization performance with excellent filtration. BRITESORB® BK75 selectiv...もっと表示する BRITESORB® BK75 is a naturally derived, amorphous hydrated silica adsorbent powder (silica hydrogel), specifically produced for beer stabilization. BRITESORB® BK75 combines good stabilization performance with excellent filtration. BRITESORB® BK75 selectively removes haze-forming proteins from beer without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® C935 | PQ CORPORATION | BRITESORB® C935 is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® C935 combines good stabilization performance with excellent filtration. | |
| BRITESORB® D300 | PQ CORPORATION | BRITESORB® D300 is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® D300 combines good stabilization performance with excellent filtration. BRITESORB® D300 selectively removes haz...もっと表示する BRITESORB® D300 is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® D300 combines good stabilization performance with excellent filtration. BRITESORB® D300 selectively removes haze-forming proteins from beer without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® D300CE | PQ CORPORATION | BRITESORB® D300CE is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® D300CE combines good stabilization performance with excellent filtration. BRITESORB® D300CE selectively remov...もっと表示する BRITESORB® D300CE is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® D300CE combines good stabilization performance with excellent filtration. BRITESORB® D300CE selectively removes haze-forming proteins from beer without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® IJ24 | PQ CORPORATION | BRITESORB® IJ24 is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® IJ24 combines good stabilization performance with excellent filtration. BRITESORB® IJ24 selectively removes haz...もっと表示する BRITESORB® IJ24 is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® IJ24 combines good stabilization performance with excellent filtration. BRITESORB® IJ24 selectively removes haze-forming proteins from beer without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® L10 | PQ CORPORATION | BRITESORB® L10 is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® L10 combines good stabilization performance with excellent filtration. BRITESORB® L10 selectively removes haze-f...もっと表示する BRITESORB® L10 is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® L10 combines good stabilization performance with excellent filtration. BRITESORB® L10 selectively removes haze-forming proteins from beer without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® PC5 | PQ CORPORATION | BRITESORB® PC5 is a naturally derived, amorphous hydrated silica adsorbent powder (silica hydrogel) produced for beer stabilization. BRITESORB® PC5 combines good stabilization performance with excellent filtration. BRITESORB® PC5 selectively removes haze-...もっと表示する BRITESORB® PC5 is a naturally derived, amorphous hydrated silica adsorbent powder (silica hydrogel) produced for beer stabilization. BRITESORB® PC5 combines good stabilization performance with excellent filtration. BRITESORB® PC5 selectively removes haze-forming proteins from beer without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| BRITESORB® XLC | PQ CORPORATION | BRITESORB® XLC is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® XLC combines good stabilization performance with excellent filtration. BRITESORB® XLC selectively removes haze-f...もっと表示する BRITESORB® XLC is a naturally derived, amorphous hydrated silica adsorbent powder (silica xerogel) produced for beer stabilization. BRITESORB® XLC combines good stabilization performance with excellent filtration. BRITESORB® XLC selectively removes haze-forming proteins from beer without adversely affecting flavor, foam, or filtration rate. 表示を減らす | |
| Bromelain | Siveele | Bromelain is a natural mixture extract of digestive enzymes and several other substances in smaller quantities, extracted from the stems of pineapples by biotechnology. The main enzyme is stem bromelain (EC 3.4.22.32), and the other substances include per...もっと表示する Bromelain is a natural mixture extract of digestive enzymes and several other substances in smaller quantities, extracted from the stems of pineapples by biotechnology. The main enzyme is stem bromelain (EC 3.4.22.32), and the other substances include peroxidase, acid phosphatase, protease inhibitors and calcium. Bromelain can be used in clarifying of wine, stabilizing of noodle, soy sauce brewing and so on. Because of the unique feather of bromelain, it is also well known as a food supplement from health point of view. Bromelain has also been shown to reduce the excretion of proinflammatory cytokines as well as chemokines in a study into its possible mechanism of action in ulcerative colitis, inflammatory bowel disease, and Crohn's disease. 表示を減らす | |
| Butterfly Pea Flower Extract | BINMEI Biotechnology | Butterfly pea flower extract is extracted from butterfly pea flower in a gentle physical way. It is designed for use in low pH food system (<5.0-5.5) such as alcoholic beverages, soft drink, confectionery items (sweets and jellies), jams and syrups, dry b...もっと表示する Butterfly pea flower extract is extracted from butterfly pea flower in a gentle physical way. It is designed for use in low pH food system (<5.0-5.5) such as alcoholic beverages, soft drink, confectionery items (sweets and jellies), jams and syrups, dry blends, dairy products, ice-cream, added to fruits for use in yogurts. 表示を減らす | Request Sample |
| Carrageenan | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Carrageenan, also known as carrageenins, is a white or gray-white powder without odour. This product finds use in confectionery (fruit gushers, etc.) and dairy applications (desserts, ice cream, creams, milk shakes, and sweetened condensed milks) as a gel...もっと表示する Carrageenan, also known as carrageenins, is a white or gray-white powder without odour. This product finds use in confectionery (fruit gushers, etc.) and dairy applications (desserts, ice cream, creams, milk shakes, and sweetened condensed milks) as a gelling agent; in beer as a clarifier; and in pates and processed meats as a bulking agent. 表示を減らす | |
| Catalasi® | AEB Group | Catalasi® is a complex preparation composed by different clarifying agents, properly dosed to be used in the clarification of white, rosé and red wines. This specific clarifier selectively reduces the concentration of polymerized and oxidized polyphenolic...もっと表示する Catalasi® is a complex preparation composed by different clarifying agents, properly dosed to be used in the clarification of white, rosé and red wines. This specific clarifier selectively reduces the concentration of polymerized and oxidized polyphenolic components, restoring the original color and taste. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| Claracel DC | Dal Cin Gildo Spa | Claracel DC, very often, the normal fining treatments of the white and rosé must are not sufficient to ensure the perfect and regular development of the fermentation, but are necessary some other attentions using nutrients (nitrogen salts, thiamine, etc.)...もっと表示する Claracel DC, very often, the normal fining treatments of the white and rosé must are not sufficient to ensure the perfect and regular development of the fermentation, but are necessary some other attentions using nutrients (nitrogen salts, thiamine, etc.) and physical activators (such as Polimersei DC). Dal Cin has created Claracel DC. It’s an alternative product that ensures the properties of a fining agent and of a physical activator. So that Claracel DC can be used in musts before and during fermentation. 表示を減らす | |
| Claracel VIP | Dal Cin Gildo Spa | Claracel VIP is added to white musts during the alcoholic fermentation in order to remove the unstable and oxidative polyphenolic fractions. The action is especially noticeable on color correction which becomes more stable with time. Claracel VIP also has...もっと表示する Claracel VIP is added to white musts during the alcoholic fermentation in order to remove the unstable and oxidative polyphenolic fractions. The action is especially noticeable on color correction which becomes more stable with time. Claracel VIP also has a distinct deproteinizing activity. The cellulose fibers present in the formulation regulate and stimulate the alcoholic fermentation. At the end of the fermentation, the lees are compact because the action of bentonite. 表示を減らす | |
| Clarapol DC | Dal Cin Gildo Spa | Clarapol DC has a selective activity with respect to reducing the phenolic content by absorbing the polyphenolic substances susceptible to oxidation (flavanic polyphenols, catechins, tannins and leucoanthocyanins). In addition this fining agents will resu...もっと表示する Clarapol DC has a selective activity with respect to reducing the phenolic content by absorbing the polyphenolic substances susceptible to oxidation (flavanic polyphenols, catechins, tannins and leucoanthocyanins). In addition this fining agents will result in reduced protein levels and improved clarity. Clarapol DC can be used to remove aggressive tannins from the final wine, white wines: reduction of brown hue, catechins and pinking, rosé wines: reduction of brown hue, red wines: to prevent early ageing and to remove oxidized polyphenols formed during storage, in juice as a preventive treatment to give oxidative stability and a phenolic reduction to the final wine. 表示を減らす | |
| Clarapol VIP | Dal Cin Gildo Spa | Clarapol Vip in musts, is effective for the prevention of oxidative phenomena which can affect color and aroma. In wine, the combined action of PVPP and vegetable protein removes oxidative polyphenols and their precursors, thus preserving organoleptic fre...もっと表示する Clarapol Vip in musts, is effective for the prevention of oxidative phenomena which can affect color and aroma. In wine, the combined action of PVPP and vegetable protein removes oxidative polyphenols and their precursors, thus preserving organoleptic freshness. The bentonite fraction guarantees the speed of reaction, increases protein stability and wine softness along with compactness of the lees. 表示を減らす | |
| Clarasi DC | Dal Cin Gildo Spa | Clarasi DC has a high absorbing and inhibiting capacity against oxidases and oxidable fractions of the wine (leucoanthocyanins, catechins, etc.). Its use is suggested not only in case of oxidasic casse, but in all the wines, to improve the ageing potentia...もっと表示する Clarasi DC has a high absorbing and inhibiting capacity against oxidases and oxidable fractions of the wine (leucoanthocyanins, catechins, etc.). Its use is suggested not only in case of oxidasic casse, but in all the wines, to improve the ageing potential. It acts avoiding or reducing the oxidating phenomena in the time. In this way, the metallic "casses", especially the phosphate-ferric one, are solved. Furthermore, Clarasi DC is an excellent clarifying product. The addition of the product can be carried on just before a normal fining treatment (e.g. with bentonite), even without leaving time among the addition of the different products to the wine. The use of this product in the masses to be pasteurized, highly reduces the risk of oxidation. 表示を減らす | |
| Clarasi VIP | Dal Cin Gildo Spa | Clarasi VIP is effective against polyphenols, catechins, leucoanthocyanins, and the other substances involved in oxidative aging of white wines. The preventive use avoids the oxidation of color and preserves the aromatic freshness. Clarasi VIP improves th...もっと表示する Clarasi VIP is effective against polyphenols, catechins, leucoanthocyanins, and the other substances involved in oxidative aging of white wines. The preventive use avoids the oxidation of color and preserves the aromatic freshness. Clarasi VIP improves the quality of oxidation in white wines by removing the oxidative substances responsible for the loss of a wines freshness. In order to obtain higher clarity and stability, it's important to add bentonite (e.g. Top Gran 10-30 g/hl) after the treatment with Clarasi VIP. 表示を減らす | |
| Clarity® | PeroxyChem | Clarity® is a sanitization microbial agent made of 15% peracetic acid. This product has a long shelf life, slow thermal degradation, and stability. It can be used for aseptic beverage packaging and food packaging. | |
| Clarouge® | AEB Group | Clarouge® is a complex preparation, specifically formulated to act on red and nouveaux wines, to clarify them and to highlight their organoleptic characters, rendering them particularly soft to the palate and stabilizing the coloring substance. Clarouge® ...もっと表示する Clarouge® is a complex preparation, specifically formulated to act on red and nouveaux wines, to clarify them and to highlight their organoleptic characters, rendering them particularly soft to the palate and stabilizing the coloring substance. Clarouge® makes red wines softer and more velvety, respects their fineness, shapes roughness and highlights the original varieties. 表示を減らす | |
| CombiGel® | Erbslöh Geisenheim AG | CombiGel® is a gelatin-milk-caseinate-isinglass derivative for the treatment of young wine. CombiGel® provides for a good clarification, well-balanced taste and improved filtrability. It is a liquid product, which is directly applicable, thus CombiGel® is...もっと表示する CombiGel® is a gelatin-milk-caseinate-isinglass derivative for the treatment of young wine. CombiGel® provides for a good clarification, well-balanced taste and improved filtrability. It is a liquid product, which is directly applicable, thus CombiGel® is extremely user-friendly as it is very easy to handle. The components contained in this product assure optimal fining, even at low temperatures. The ingredients of CombiGel® provide for a comprehensive and thorough clarification, even at lower cellar temperatures, a reduction of polyphenols, thus an organoleptic optimization of quality. Fine colloidal suspended matter, resulting from mechanical stress on the mash/crushed grapes, heating of the mash or blue fining, are precipitated within a short time. Undesired tannins are bound and eliminated. A combination with Blankasit®, Gerbinol® neu or Klar-Sol Super accelerates and completes the treatment. 表示を減らす | |
| Cristallgen DC | Dal Cin Gildo Spa | Cristallgen DC is used during cold stabilization. To achieve a complete and rapid stability it is necessary to force the precipitation seeding of the wine with microscopic crystals using Cristallgen DC. This application is very important from both a techn...もっと表示する Cristallgen DC is used during cold stabilization. To achieve a complete and rapid stability it is necessary to force the precipitation seeding of the wine with microscopic crystals using Cristallgen DC. This application is very important from both a technical and practical economic point of view. As a matter of fact, the production capacity of the cooling plant is usually doubled. 表示を減らす | |
| D-Limonene | Aromor Flavors & Fragrances Ltd. | D-Limonene is a colorless to pale yellow liquid, with a clean citrus odor. This products is used as a “green” solvent in all natural food and beverage applications - especially citrus-flavored varieties. | |
| Darco® KB-G | Cabot Europe | Darco® KB-G is a powdered activated carbon that has superior absorptive qualities with good filtration properties. This product can be used for purification of highly colored and foaming processes in liquids in foods. It has the smallest particle of chemi...もっと表示する Darco® KB-G is a powdered activated carbon that has superior absorptive qualities with good filtration properties. This product can be used for purification of highly colored and foaming processes in liquids in foods. It has the smallest particle of chemically activated carbons for faster kinetics. Darco® KB-G can be used for decolorization in apple juice, other fruit juices, beer, and wine. It can also be used to remove color in food products including edible oils, fish oil, fats, flavors, aromas, and in scrap candy recovery. 表示を減らす | |
| Darco® KB-WJ | Cabot Europe | Darco® KB-WJ is a powder activated carbon that can be used for decolorization of highly colored liquids. This product is the highest activity of carbon for decolorization. Darco® KB-WJ can be used in the wine industry and for beverages including beer, app...もっと表示する Darco® KB-WJ is a powder activated carbon that can be used for decolorization of highly colored liquids. This product is the highest activity of carbon for decolorization. Darco® KB-WJ can be used in the wine industry and for beverages including beer, apple juice, and other fruit juices. 表示を減らす | |
| Deacid® | AEB Group | Deacid® is composed by a formulation of salts. This product decreases the total acidity with neutralization reactions and a subsequent complete and quick precipitation. Deacid® keeps the right freshness in white wines and rounds excessively acid notes in ...もっと表示する Deacid® is composed by a formulation of salts. This product decreases the total acidity with neutralization reactions and a subsequent complete and quick precipitation. Deacid® keeps the right freshness in white wines and rounds excessively acid notes in red wines. 表示を減らす | |
| Decoran® | AEB Group | Decoran® is a special activated decolorizing carbon with very high adsorbing power. This product specifically adsorbs instable and volatile molecules, preserving prized organoleptic characters. | |
| Deodal® | AEB Group | Deodal® is a special active carbon obtained through a particular process of carbonization of vegetable substances which have been activated by appropriate means in order to increase porosity and subsequently their adsorbing power. Deodal® displays a parti...もっと表示する Deodal® is a special active carbon obtained through a particular process of carbonization of vegetable substances which have been activated by appropriate means in order to increase porosity and subsequently their adsorbing power. Deodal® displays a particular adsorbing activity towards unpleasant odors and tastes. It preserving the overall quality and granting the preservation of the prized organoleptic characteristics of the treated products. 表示を減らす | |
| Desulfin® | AEB Group | Desulfin® eliminates H2S from wines is the answer to the need of eliminating the presence of hydrogen sulphide, responsible for the bothersome smell of rotten eggs. | |
| Diacel® 10 | CFF | Diacel® 10 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 18 µm. Fields of application are the food ...もっと表示する Diacel® 10 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 18 µm. Fields of application are the food filtration, chemical/pharmaceutical filtration as well as the filtration of industrial process materials. 表示を減らす | |
| Diacel® 1000 | CFF | Diacel® 1000 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. It has a particle size of 1000 µm. Fields of application are the f...もっと表示する Diacel® 1000 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. It has a particle size of 1000 µm. Fields of application are the food filtration, chemical/pharmaceutical filtration as well as the filtration of industrial process materials. 表示を減らす | |
| Diacel® 150 | CFF | Diacel® 150 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 150 µm. Diacel® 150 offers advantages ...もっと表示する Diacel® 150 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 150 µm. Diacel® 150 offers advantages in filtration through extended filter life, easier disposal in comparison to inorganic filter aids, inert, practically no abrasion, and drainage effect of the fibers. 表示を減らす | |
| Diacel® 20 | CFF | Diacel® 20 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 23 µm. Fields of application are the food ...もっと表示する Diacel® 20 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 23 µm. Fields of application are the food filtration, chemical/pharmaceutical filtration as well as the filtration of industrial process materials. 表示を減らす | |
| Diacel® 200 | CFF | Diacel® 200 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 200 µm. Fields of application are the foo...もっと表示する Diacel® 200 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 200 µm. Fields of application are the food filtration, chemical/pharmaceutical filtration as well as the filtration of industrial process materials. 表示を減らす | |
| Diacel® 2500 | CFF | Diacel® 2500 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 2500 µm. Diacel® 2500 offers advantages ...もっと表示する Diacel® 2500 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 2500 µm. Diacel® 2500 offers advantages in filtration through extended filter life, easier disposal in comparison to inorganic filter aids, inert, practically no abrasion, and drainage effect of the fibers. 表示を減らす | |
| Diacel® 30 | CFF | Diacel® 30 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 30 µm. Fields of application are the food ...もっと表示する Diacel® 30 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 30 µm. Fields of application are the food filtration, chemical/pharmaceutical filtration as well as the filtration of industrial process materials. 表示を減らす | |
| Diacel® 300 | CFF | Diacel® 300 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 300 µm. Fields of application are the foo...もっと表示する Diacel® 300 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 300 µm. Fields of application are the food filtration, chemical/pharmaceutical filtration as well as the filtration of industrial process materials. 表示を減らす | |
| Diacel® 90 | CFF | Diacel® 90 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 90 µm. Diacel® 90offers advantages in fil...もっと表示する Diacel® 90 is a product specially designed for solid-liquid filtration. What makes it so different from other filter aids is that it is organic and derived from re-growing raw materials. I has as particle size of 90 µm. Diacel® 90offers advantages in filtration through extended filter life, easier disposal in comparison to inorganic filter aids, inert, practically no abrasion, and drainage effect of the fibers. 表示を減らす | |
| Dicalite Kieselgur | Erbslöh Geisenheim AG | Dicalite Kieselgur (diatomaceous earth) consists of silicic acid-containing shells of diatoms (algae) which, when dead, settled to the bottom of the sea or lakes. Processed Dicalite kieselguhrs consist of almost pure amorphous and microcrystalline silicic...もっと表示する Dicalite Kieselgur (diatomaceous earth) consists of silicic acid-containing shells of diatoms (algae) which, when dead, settled to the bottom of the sea or lakes. Processed Dicalite kieselguhrs consist of almost pure amorphous and microcrystalline silicic acid (SiO2) and are largely inert. Already for nearly a century, kieselguhr has been in use for different filtration purposes. Particularly the finely powdered types are perceptible by their rose color. An important advantage of Dicalite Kieselgur is its constant high quality. Kieselguhr is applied for the clarification of beverages in combination with precoat filters, in the course of which different filter aids can be applied at the same time. A distinction is made between one and several precoat layers and a continuous dosage of filter aids during filtration. The technical service of Erbslöh assists and supports you in product application and performance of filtration. Benefit from our service and call us! Our technical experts answer all of your questions and provide you with knowledge and solution-oriented service. 表示を減らす | |
| Dicalite Perlite | Erbslöh Geisenheim AG | Dicalite Perlite is a dense glass-like rock of volcanic origin. When it is broken and quickly heated according to a special process, it immediately expands to a volume 20 times the size of the original one. Thereby the material acquires the structure of t...もっと表示する Dicalite Perlite is a dense glass-like rock of volcanic origin. When it is broken and quickly heated according to a special process, it immediately expands to a volume 20 times the size of the original one. Thereby the material acquires the structure of tiny hollow spheres. Due to a special system of grinding and grain size classification, Dicalite Perlite possesses an ideal grain size distribution. Dicalite Perlites are chemically untreated and free from organic components. In expanded and milled form they constitute a Na-K-Al-silicate complex. The proportion of crystalline silicic acid (SiO2) is below 1 %. An essential advantage of Dicalite Perlite is that its bulk density is mostly lower than this of standard kieselguhr. Thus filter capacity is increased by up to 20 % as against comparable filtrations, particularly with regard to vacuum rotary drum filters. 表示を減らす | |
| DistiPur | Erbslöh Geisenheim AG | DistiPur is a fine mineral granulate for flavor and taste harmonization of clear spirits and distillates. By employing DistiPur the aroma potential of these products is fully utilized. DistiPur is a modern treatment agent, easy and hygienic to apply. Puri...もっと表示する DistiPur is a fine mineral granulate for flavor and taste harmonization of clear spirits and distillates. By employing DistiPur the aroma potential of these products is fully utilized. DistiPur is a modern treatment agent, easy and hygienic to apply. Purity and quality are proved by specialized laboratories. DistiPur adsorbs aroma-masking substances selectively and efficiently. After application they are removed together with the DistiPur in the course of the separation process. Thus the aroma potential of the produced spirits and distillates is enhanced. Moreover, DistiPur eliminates substances, which are responsible for the rough, unripe off-flavors of some spirits. Also other off-tastes and off-odors can be securely treated. Graver product disorders are toned down. DistiPur contains on its mineral surface selective charge carriers, which have been activated in a special process stage. The adsorptive effect is limited to the product surface and is maintained after addition until removal. Due to the fine granulate structure, DistiPur is easy to dose. Immediately after addition and brief stirring, DistiPur precipitates within a few seconds, finer particles need a little more time to settle. 表示を減らす | |
| Distizym® AG | Erbslöh Geisenheim AG | Distizym® AG is a special enzyme which is applied in alcohol production for saccharification of mashes containing liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a...もっと表示する Distizym® AG is a special enzyme which is applied in alcohol production for saccharification of mashes containing liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.). It provides extensive saccharification of liquefied starch to fermentable D-glucose units. Distizym® AG progressively hydrolyses 1,4-α-D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme also cleaves the 1,6-α-glycosidic bonds of amylopectin, yet with reduced conversion rate. 表示を減らす | |
| Distizym® AG ALPHA | Erbslöh Geisenheim AG | Distizym® AG ALPHA is a combination enzyme which is applied in alcohol production of distilling mashes derived from farinaceous materials for the saccharification of the liquefied starch. The enzyme is produced from specially selected strains of Aspergill...もっと表示する Distizym® AG ALPHA is a combination enzyme which is applied in alcohol production of distilling mashes derived from farinaceous materials for the saccharification of the liquefied starch. The enzyme is produced from specially selected strains of Aspergillus niger and Aspergillus oryzae. The main activity of the enzyme is based on a fungal glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.) and a fungal α-amylase (1,4-α-D-glucan-glucanohydrolase: EC.3.2.1.1.). As endo enzyme the amylolytic enzymatic activities of Distizym® AG ALPHA hydrolyse 1,4-α-D-glycosidic bonds within the starch molecule and, at the same time, progressively the 1,4-α- D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process maltose and D-glucose units are split off. Additionally, also the 1,6-α-D-glycosidic bonds of the amylopectin are cleaved. The enzyme is applied at temperatures of up to 60 °C and is effective in a pH-range of 4.0-5.5. 表示を減らす | |
| Distizym® AG-7 | Erbslöh Geisenheim AG | Distizym® AG-7 is a special enzyme which is applied in alcohol production for the saccharification of mashes which contain liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is b...もっと表示する Distizym® AG-7 is a special enzyme which is applied in alcohol production for the saccharification of mashes which contain liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.). Distizym® AG-7 progressively hydrolyses 1,4-α-D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme also cleaves the 1,6-α-glycosidic bonds of amylopectin, yet with reduced conversion rate. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| Endozym® Alphamyl SB1 | AEB Group | Endozym® Alphamyl SB1 is an enzymatic preparation acting at higher temperatures than those normal allowed for other bacterial amylases. It reduces the viscosity of the cereal mash and promotes the extraction of a more concentrated wort, increasing yield d...もっと表示する Endozym® Alphamyl SB1 is an enzymatic preparation acting at higher temperatures than those normal allowed for other bacterial amylases. It reduces the viscosity of the cereal mash and promotes the extraction of a more concentrated wort, increasing yield during the mashing-in stage. Endozym® Alphamyl SB1 is used in the food industry as a processing aid in the liquefaction of starch. 表示を減らす | |
| Endozym® Antibotrytis | AEB Group | Endozym® Antibotrytis is an enzymatic preparation with secondary activities useful to solve problems deriving from the presence of Botrytis cinerea on grapes. Endozym® Antibotrytis solves the problems deriving from the presence of mould on grapes and gran...もっと表示する Endozym® Antibotrytis is an enzymatic preparation with secondary activities useful to solve problems deriving from the presence of Botrytis cinerea on grapes. Endozym® Antibotrytis solves the problems deriving from the presence of mould on grapes and grants the correct vinification run. 表示を減らす | |
| Endozym® Aromatic | AEB Group | Endozym® Aromatic is an enzymatic preparation ensuring the total extraction and the release of the varietal aromas present in the different cultivars. Endozym® Aromatic finds its ideal application for short cold macerations of white grapes. | |
| Endozym® Contact Pelliculaire | AEB Group | Endozym® Contact Pelliculaire is composed by a pool of pectolytic enzymes characterized by a high hemicellulasic secondary activity, metabolic quality enabling a rapid color extraction and a better tannin extraction from the skin. Endozym® Contact Pellicu...もっと表示する Endozym® Contact Pelliculaire is composed by a pool of pectolytic enzymes characterized by a high hemicellulasic secondary activity, metabolic quality enabling a rapid color extraction and a better tannin extraction from the skin. Endozym® Contact Pelliculaire improves the yield in free run juice, as it sensibly improves the skin permeability. 表示を減らす | |
| Endozym® Cultivar | AEB Group | Endozym® Cultivar is a pectolitic enzyme based on concentrated pectinase, indicated for the varietal characterization in the treatment of grapes and musts. Endozym® Cultivar, in its complementary activity, decreases the viscosity of the treated wines, fac...もっと表示する Endozym® Cultivar is a pectolitic enzyme based on concentrated pectinase, indicated for the varietal characterization in the treatment of grapes and musts. Endozym® Cultivar, in its complementary activity, decreases the viscosity of the treated wines, facilitates clarification processes of must and wine, enables to bring a noticeable qualitative advantage to the finished wine. 表示を減らす | |
| Endozym® Éclair | AEB Group | Endozym® Éclair is a microgranulated, very highly concentrated enzymatic preparation; it has been specifically studied to demolish grape pectic chains and presents a high pectinlyasic activity. Endozym® Éclair is particularly suited for Muscat grapes and,...もっと表示する Endozym® Éclair is a microgranulated, very highly concentrated enzymatic preparation; it has been specifically studied to demolish grape pectic chains and presents a high pectinlyasic activity. Endozym® Éclair is particularly suited for Muscat grapes and, more generally, when difficult conditions for a valid clarification occur. 表示を減らす | |
| 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...もっと表示する 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. 表示を減らす | |
| Endozym® Glucalyse | AEB Group | Endozym® Glucalyse is the ideal agent for the “sur lies” refinement, as its action on the yeast cellular wall facilitates its lysis and ensures that polysaccharides are yielded to the wine, that increase the body, stabilize color and the proteic outline a...もっと表示する Endozym® Glucalyse is the ideal agent for the “sur lies” refinement, as its action on the yeast cellular wall facilitates its lysis and ensures that polysaccharides are yielded to the wine, that increase the body, stabilize color and the proteic outline and give a better aromatic persistence. 表示を減らす | |
| Endozym® Glucapec | AEB Group | Endozym® Glucapec is an enzymatic agent studied for the treatment of wines displaying a high concentration in glucans and pectins. Endozym® Glucapec can be utilized on must, on wine at the end of the fermentation and also during maturation, contributing, ...もっと表示する Endozym® Glucapec is an enzymatic agent studied for the treatment of wines displaying a high concentration in glucans and pectins. Endozym® Glucapec can be utilized on must, on wine at the end of the fermentation and also during maturation, contributing, in any specific case, to markedly improve general conditions. 表示を減らす | |
| Endozym® ICS 10 Arôme | AEB Group | Endozym® ICS 10 Arôme is a concentrated pectolitic enzyme with a very high polygalacturonasic activity and is particularly indicated for the varietal aromatic characterization of white wines. | |
| Endozym® ICS 10 Éclair | AEB Group | Endozym® ICS 10 Éclair is a liquid super-concentrated enzyme characterized by a noticeable pectinlyasic activity. It is particularly indicated for Muscat grapes and, more generally, when conditions occur that are difficult for a valid clarification on mus...もっと表示する Endozym® ICS 10 Éclair is a liquid super-concentrated enzyme characterized by a noticeable pectinlyasic activity. It is particularly indicated for Muscat grapes and, more generally, when conditions occur that are difficult for a valid clarification on musts coming from white grapes. 表示を減らす |
