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.
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.
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.
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.
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 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.
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 !
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 !
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
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