Fructa-Gel - gel for jams and preserves 30g - natural pectin from apples - no preservatives - no enhancers Country of manufacture: Poland

The product is currently unavailable For clarification of wines, juices Used mostly in combination with kieselsol (5 ml of kieselsol + 1 g gelatine, to be added separately)   Dose: 1 - 3 g / 10 l wine, dissolve it in 5 x its amount of water while stirring continuously; Let it swell for 20 min....

Especially for clarification of wine, juices, ... It is most commonly used in combination with liquid gelatine (1 ml kieselsol + 1 ml gelatine, to be added separately !) which results in a very fast action with little precipitation. Dose : 2.5 - 5 ml / 10 l Country of manufacture: Belgium

Klarvit VINOFERM for 110-220L The universal and instantaneous clarification liquid, with 2 components (kieselsol, gelatine), for wine, beer and juices! Clarification in 6 - 24 hours. Creates a solid sediment. Contains 2 x 50 ml, enough for 110 - 220 litres of liquids. Country of manufacture: Belgium

Preservative liquid used to conserve fresh pressed juices and pickled vegetables (gherkins, ...). Contains potassiumsorbate and sodiumbenzoate. Dose : 3 ml / kg fruit (or litre juice) May not be used in commercial wines ! Country of manufacture: Belgium

Liquid enzyme mixture trenolin rouge DF ERBSLOH 100 ml Highly concentrated and highly active pectolytic enzyme, specially developed for cold maceration of fruit juices. Improves quality, color and fermentation. Dosage: 10 ml/100 kg at a temperature of 15°C. 1-2 hour response time. Country of manufacture: Belgium <span...

Liquid enzyme pectin trenolin 4000 DF ERBSLOH 1 kg (900 ml) Can reduce pressing time by 50% and increase juice release by up to 10% Dosage: 10 ml per 100 kg Contact time 1-2 hours Country of manufacture: Belgium