Selectively reacting activated carbon powder for colour adsorption.

High‐quality calcium‐sodium bentonite granulate

For suppressing undesirable microbiological activity by gram‐positive bacteria in mash, must, wine and sparkling wine.

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

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.

According to Dr L. Jakob. Quick test to determine the quantity of bentonite for wine and sweet must.

Lactic acid bacteria for red wine and white wine.

Pure cellulose‐based filtration aid.

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

Bacterial α‐amylase for starch liquefaction.

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

Glucoamylase for the saccharification of starch.

Selectively adsorbing activated carbon powder.

Selective reacting activated carbon powder.

Pure plant protein for the treatment of beverages.

Special enzyme for starch degradation at lower temperatures without filamentous haze.

Special enzyme for starch degradation in hot fining without filamentous haze.

Special enzyme for particular colour intensive fruit juices.

Special enzyme for juices rich in colloids.

Unique enzyme for treatment of juices rich in colloids.

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

Special enzyme for improved filterability and stability of fruit juices.

Special enzyme for debittering citrus extracts.

Selective reacting activated carbon pellets for versatile use.

Special silica sol for beverage fining.

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

Filtration aid ‐ mixed product.

Special enzyme for liquefaction and extraction of vegetable mash.