Alcohol crystal 7g - an agent that improves the properties of alcohol - improves the taste and aroma of the drink
Alcohol crystal is a fine, insoluble mineral granulate used to reduce taste and aroma defects in alcohol. Thanks to the use of the preparation, a crystal clear drink with excellent quality is obtained with gentle taste and smell. ...
Alcohol crystal 7g - an agent that improves the properties of alcohol - improves the taste and aroma of the drink
Alcohol crystal is a fine, insoluble mineral granulate used to reduce taste and aroma defects in alcohol. Thanks to the use of the preparation, a crystal clear drink with excellent quality is obtained with gentle taste and smell. ...
Alpha-amylase for grain and potato mashes 10ml for 50kg
Alpha-amylase -an enzyme that liquefies starch, intended for mashes made from ground grains (e.g.: rye, wheat, maize, rice) or from potatoes.
It works effectively at the temperature from 70 to 105°C and at the pH value from 4.5 to 7.5. However, you will obtain the best conditions for converting...
Alpha-amylase for grain and potato mashes 10ml for 50kg
Alpha-amylase -an enzyme that liquefies starch, intended for mashes made from ground grains (e.g.: rye, wheat, maize, rice) or from potatoes.
It works effectively at the temperature from 70 to 105°C and at the pH value from 4.5 to 7.5. However, you will obtain the best conditions for converting...
Glucoamylase - the saccharifying enzyme . It is used to prepare a mash from the ground rye, wheat, corn, rice, etc.
Directions for use:
1) Heat up water up to temperature of 85°C-95°C;
2) Add the ground malt from the chosen cereal in proportion: 1 kg of ground malt per 3-4 L of water;
3) Mix thoroughly, after 15-30 minutes add <a...
Glucoamylase - the saccharifying enzyme . It is used to prepare a mash from the ground rye, wheat, corn, rice, etc.
Directions for use:
1) Heat up water up to temperature of 85°C-95°C;
2) Add the ground malt from the chosen cereal in proportion: 1 kg of ground malt per 3-4 L of water;
3) Mix thoroughly, after 15-30 minutes add <a...
High quality natural oak extract 100ml OAK-a-VIN Vinoferm
It changes the aroma and color of the drink in a few days as much as an oak barrel could do in a few years.
For white wines: 2 ml / L
For red wines: 4 ml / L
Whiskey, cognac up to 12 ml / L
High quality natural oak extract 100ml OAK-a-VIN Vinoferm
It changes the aroma and color of the drink in a few days as much as an oak barrel could do in a few years.
For white wines: 2 ml / L
For red wines: 4 ml / L
Whiskey, cognac up to 12 ml / L
The product is currently unavailable
Lactose VINOFERM 250 g Non fermentable. Ideal for sweetening too dry wines. Sweetness compared to sucrose : (100) = 30
May not be used in commercial wines !
The product is currently...
The product is currently unavailable
Lactose VINOFERM 250 g Non fermentable. Ideal for sweetening too dry wines. Sweetness compared to sucrose : (100) = 30
May not be used in commercial wines !
The product is currently...
Vinoferm Tannoblanc
Tannin compound, particularly suitable for white wines. Has very good antioxidant properties as well as a bouquet enhancing effect. Also has a slight fining action.
Dosage : 0,5-1g/10 litres.
Vinoferm Tannoblanc
Tannin compound, particularly suitable for white wines. Has very good antioxidant properties as well as a bouquet enhancing effect. Also has a slight fining action.
Dosage : 0,5-1g/10 litres.
The product is currently unavailable
Lactose VINOFERM 1 kg
Non fermentable. Ideal for sweetening too dry wines. Sweetness compared to sucrose: 100 = 30
May not be used in commercial wines !
The product is currently...
The product is currently unavailable
Lactose VINOFERM 1 kg
Non fermentable. Ideal for sweetening too dry wines. Sweetness compared to sucrose: 100 = 30
May not be used in commercial wines !
The product is currently...
1L lactic acid 80% VINOFERM lactol
Liquid. Recommended to increase the acidity of wines or beers. Also usable for wine of which the fermentation has already stopped. Dose: 12.5 ml / 10 l increases the acidity with 1 g / l.
The acidity of must/wine is always expressed in grams of tartaric acid/litre
1L lactic acid 80% VINOFERM lactol
Liquid. Recommended to increase the acidity of wines or beers. Also usable for wine of which the fermentation has already stopped. Dose: 12.5 ml / 10 l increases the acidity with 1 g / l.
The acidity of must/wine is always expressed in grams of tartaric acid/litre