Starch degradation in all products of fruit or cereal origin:

Bacterial α‐amylase for starch liquefaction

Glucan degradation in cereal mashes.

Special enzyme for debittering citrus extracts.

Liquid enzyme for vegetable oil processing

Selectively reacting activated carbon powder for colour adsorption.

Highly activated carbon powder for colour reduction during ultrafiltration.

High‐quality calcium‐sodium-bentonite granulate

High concentrated thermostable β‐Glucanase for use in malting, and in mashing when undermodified malts or raw grains (like rye, wheat, oat, emmer, and spelt) are used.

Enzyme combination product for glucan and starch degradation and to improve filtration capacity in breweries.

Highly pure powder bentonite for crossflow filter systems.

Biological L(+) lactic acid (80% solution).

Calcium-bentonite granulated.

Pure cellulose‐based filtration aid.

Pressing aid for fruit mashes.

Special enzyme for the production of clear juices from tropical fruits.

Special enzyme for pulp and core wash juice extraction and concentration.

Mineral adsorbent for bouquet harmonisation.

Combined enzyme for starch saccharification in distilling mashes made from farinaceous raw materials.

Particularly thermostable, extremely acid‐tolerant bacterial α‐amylase for starch liquefaction.

Special enzyme to digest fruit distilling mashes.

Special enzyme to digest distilling mashes from hard‐skinned fruit and roots.

Thermo‐tolerant fungal pentosanase and fungal ß‐glucanase to prevent increased viscosity.

Thermo‐tolerant, acid‐stable fungal special enzyme for degrading proteins in distilling mashes made from farinaceous materials.

Oak chips.

Glucoamylase for the saccharification of starch.

Neutral bacterial protease.

Edible gelatine for polyphenol reduction and fining.

Certified 100% organic edible gelatine for flotation, clarifying and polyphenol reduction.

Combination of liquid acids for acidulation of distilling mashes.

Silicon defoamer for distilling mashes.

Selectively adsorbing activated carbon powder.

Selective reacting activated carbon powder.

The pure vitamin C product for use as oxidation prevention and as an aroma stabiliser.

Pure plant protein for the treatment of beverages.

Concentrated special pectinase for apple processing.

Special enzyme for the processing of berries.

Special enzyme for particular colour intensive fruit juices.

Highly active special pectinase for coloured fruits.

Purified pectin methyl esterase.

Special enzyme for juices rich in colloids.

Unique enzyme for treatment of juices rich in colloids.

Optimized special maceration enzyme for pome fruit.

Special pectinase‐tannase preparation for colour intensive juices extracts and tea bases.

Universal enzyme for fruit juice production.

Universal enzyme for fruit processing.

Universal enzyme for fruit processing.

Special enzyme for enzymatisation of pome fruit mash.

Special enzyme for improved filterability and stability of fruit juices.

Special pectinase for extraction of pome fruit pomace.

Increased efficiency when yielding citrus peel extract.

Enzyme specialty for pome fruit processing.

Pure pectin lyase for fruit processing.

Highly effective tannin adsorption agent.

Selective reacting activated carbon pellets for versatile use.

Enzyme for Sucrose Hydrolisis

Pure potassium metabisulphite for sulphurisation of mash, juice, wine and fruit wine.

Easily soluble potassium milk caseinate for reducing the tannin content in wines.

Alcaline silica sol for beverage fining.

Alkaline, transparent special silica sol for beverage fining.

Special silica sol for beverage fining.

Selection Klingelberg ‐ certified organic dried yeast for organic wine and sparkling wine.

White wine yeast for developing lively and fresh fruit aromas.

Selected yeast for fermentation of deficiency media.

Cold‐tolerant yeast for fresh, fruity wines.

Alcohol‐tolerant hybrid yeast for exotic aromas.

Strongly fermenting hybrid yeast for X‐treme spicy, fruity aromas.

Cross‐linked polymer, insoluble in wine, for polyphenol reduction, (PVPP=Polyvinylpolypyrrolidone).

Specially developed premium adsorber for splendid organoleptics in modern winemaking.

Potassium bisulphite solution for sulphurisation of must and wine.

Universal yeast for rapid fermentation of distilling mashes.

Special distiller’s yeast to intensify aroma.

Strongly fermenting dry pure yeast for fermenting distilling mashes.

Tannivin^® EH is a high purity, botanical oenological tannin prepared as a fine brown powder.

Highly pure gallnut tannin for beverage treatment.

Premium purity oenological tannin ‐ FINE GRANULES.

Highly active, depsidase‐free liquid pectinase with an early, aroma‐releasing effect.

Voluminous cellulose fibres.

Highly pure sodium-calcium-bentonite granulated according to PORE-TEChnology for application on crossflow systems.

Filtration aid ‐ mixed product.

Special enzyme for liquefaction and extraction of vegetable mash.

Maceration enzyme for cloud stable juices and purees.

Special enzyme for vegetable processing.

Special enzyme for enzymatisation of vegetable mash.

Biological nutrient for yeast rehydration.

Certified 100 % organic yeast nutrient.

Complex of essential nutrients of the inactive yeast for complete yeast nutrition.

Liquid yeast nutrient.

Yeast nutrient complex for fermentation of defective media.