Smoker Stainless Steel Chamber with Thermometer 0°C+250°C Smoker with...
500ml glass bottle with cork. Ideal for storing alcoholic beverages,...
Enzymes Pectolase for fruit mass Add it to fruit, water and sugar mixture, when mixture temperature is below 50 °C. Mix it and leave for 2 hours, until the volume will increase.
Enzyme for starch hydrolyse - to obtain the wort from cereals (wheat, rye, rice, maize, etc.)Used only for the production of wine.
Pectic enzyme is a preparation that facilitates obtaining juice from fruit. It useful in home wine making. Directions for use: Pour a small amount of water (1 to 3 l / 10 kg) over ground fruit. Water temperature: 40°C (berries), 80°C (apples, pears, plums and quince fruit). After mixing and cooling, add the 2 ml of the preparation per 10 kg of...
The plastic spoon is the most recommended for contact with wine or beer. It is not recommended to use wooden spoons nor metal spoons.
The plastic spoon is the most recommended for contact with wine or beer. It is not recommended to use wooden spoons nor metal spoons.
Zymex COLOR Special multi-active enzyme (pectinase, cellulase and hemi-cellulase activity) in powder to extract more pigment and aroma from red fruit and grapes.
It destroys starch, and prevents wines or juices which are rich of it from becoming cloudy. Keep refrigerated. Dose : 2 - 4 g / 10 l. May not be used in commercial wines ! The wildest stories are going around about enzymes, so let’s set some things straight here. Unless otherwise indicated, the stated quantity is at room temperature (20°C) with a contact...
Zymex 4000 Highly concentrated simple liquid enzyme for breaking down pectin. Can reduce pressing time up to 50% and increase juice yield up to 10%. Best kept in the refrigerator. Contents : 100 ml. Dosage : 10 ml/100 kg of must at 15°C with a contact time of 1-2 h.
Zymex COLOR Special multi-active enzyme (pectinase, cellulase and hemi-cellulase activity) in powder to extract more pigment and aroma from red fruit and grapes.
Zymex MASH Highly concentrated liquid enzyme complex, specially developed for maceration of white wines. Its combined pectinase activity means that even tough pectins are broken down.