Fructa-Gel - gel for jams and preserves 30g - natural pectin from apples - no preservatives - no enhancers

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. and add again 5 x its amount of hot water to dissolve.

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.

Zymex Used for wine or fruit juice with a lot of pectin. Breaks down the pectin in the fruit, increasing the juice yield and prevents cloudiness afterwards. Best kept in the refrigerator. Dosage : 4-8 g (ml)/10 kg of fruit or must at 20°C with a contact time of 12 h.

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.

Trenolin ROUGE DF Highly concentrated liquid enzyme compound. Increases the colour yield and the release of tannin from red grapes. Depsidase free. Best kept refrigerated. Dosage: 10 ml/100 kg must at 15°C, with a contact time of 1-2 h.

Trenolin BUKETT DF Highly concentrated liquid enzyme compound. Increases the aroma yield of grapes and fruit. Best added at the end of the fermentation. Depsidase free. Best kept refrigerated. Dosage : 10 ml/100 kg must at 15°C, with a contact time of 1-2 h.

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 !

Clarifier Hausenpaste Erbslöh 1kg Universal and natural clarifier for wine, juices and beer. Can be clarified at low temperatures. Dose: 2-5ml / 10l

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