Must Vinification

Consistent must vinification is necessary for high quality fine wines. Enzymes, yeast, yeast nutrients and the biological decomposition of acids positively affect sensory properties, flavour and colour of must. Use of biotechnological products significantly improves further processing of must. Thorough clarification of must is a very important parameter.

Contact


Erbslöh Geisenheim AG

Erbslöhstraße 1

65366 Geisenheim, Germany


Phone:+49 6722 708-0
Fax:+49 6722 6098

info@erbsloeh.com