Ca-Granulat
Producer: Erbsloh
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Mead: tak
Oenoferm® Pink
Modern, dry, fruit-forwarded rosé wines
Oenoferm® Pink supports the style of international rosé wines ‐ crisp, dry and with pronounced fruit.
Modern, dry, fruit-forwarded rosé wines
Oenoferm® Pink supports the style of international rosé wines ‐ crisp, dry and with pronounced fruit.
Liquid pectinase with an early, aroma‐releasing effect Newly developed ß‐glycosidase activity with tolerance towards sugar. Application in mash, juice, during malolactic fermentation and
Seporit PORE-TEC is a special, granulated must bentonite. It creates the perfect conditions for clean fermentation and adsorbs proteins at the juice stage. Another advantage lies in early removal
Cider: tak
VinProtect
Comprehensive protection for grapes, must and mash
VinProtect provides effective protection against oxidation and ensures aroma and flavour components are stabilised as early as
Oenoferm STRUCTURE
Specially developed for the fermentation of full-bodied, tanninrich and colour intensive red wines. Provides aromas of cherries, berries and nuts and it supports the
Specially developed for the fermentation of full-bodied, tanninrich and colour intensive red wines. Provides aromas of cherries, berries and nuts and it supports the
e.PVPP Removal of oxidised and phenolic substances
e.PVPP can be used for high-impact finings and vegan production processes.
At a glance:
Product
Trenolin® Super Plus is a highly active liquid pectinase that provides for a quick pectin degradation. Pressing time is reduced and press capacity increased. A quick and compact sedimentation
Bentonite & Activated Carbon granulate
MostRein® PORE-TEC is a bentonite-activated carbon granulate for the preventive, careful treatment of mash/crushed grapes and must/grape juice
MostRein® PORE-TEC is a bentonite-activated carbon granulate for the preventive, careful treatment of mash/crushed grapes and must/grape juice
CompactLees
Riddling aid for bottle fermentation of sparkling wine
The silicates composition causes rapid agglomeration with the yeast sediment, which optimises the riddling process through
