French oak staves with different toast levels.

Liquid copper citrate-based formulation for fining of difficult-to-treat sulphur off-flavours.

Liquid blend of phytoprotein and chitin-glucan for fining and flotation.

Preventative treatment for white and rosé musts

Oenococcus oeni strain suitable for direct inoculation of red wines.

Increased mouthfeel and volume.

Liquid mannoprotein for colloid stabilization and mouth feel effect in wine

Liquid mannoprotein for potassium tartrate stabilization in white, rosé and red wines

Oenological yeast for sparkling wine making.

Alcohol‐tolerant yeast with low SO₂ production, for premium red wines intended for maturation.

Metschnikowia pulcherrima wild yeast for the control of spontaneous grape microbiota.

Selected for Riesling by Hochschule Geisenheim University.

Toasted oak tannin with a specially high ellagitannin content

Low colour‐extracting press enzyme.

High‐quality calcium‐sodium-bentonite granulate

For the suppression of unwanted microbial activity of Gram(+) bacteria (lactic acid bacteria and pediococci) in pitching yeast, on packaging lines, or directly in beer.

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.

Nutrient for malolactic fermentation.

MLF starter culture for red and white wines.

Lactic acid bacteria for white and rosé wines.

Highly pure powder bentonite for crossflow filter systems.

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

Calcium-bentonite granulated.

Granulate for flavour preserving adsorption and removal of undesired components.

Pure cellulose‐based filtration aid.

A compound based on special cross‐linked silicon dioxide, with integrated montmorillonite factors from bentonite.

Filtration aid.

Filtration aid.

Oak chips.

Pure, natural cotton bag for filling with e.Bois® chips.

Edible gelatine for polyphenol reduction and fining.

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

Special selected gelatine for flotation in grape juice.

Acid-processed, liquid gelatine.

Treatment of bitter compounds and off flavours.

Clarifying suspension as a riddling aid for bottle fermentation.

Kit with conductivity meter for assessing crystal stability in wine after Friedrich Gernot.

Liquid, casein-free product for early removal of harsh tannins in mash and juice.

Chemically pure precipitated calcium carbonate.

Selectively adsorbing activated carbon powder.

Pure vitamin C product for oxygen reduction in beer.

For processing small sediment volumes.

For use as a backing fabric in chamber filter presses.

Highly pure sodium-calcium-bentonite granulated according to PORE-TEChnology for application during fermentation.

Tannin adsorption based on gelatines, silicates and isinglass, casein free.

Highly effective tannin adsorption agent.

Sodium-bentonite granulated with PORE-TEChnology.

Selective reacting activated carbon pellets for versatile use.

Specific wine harmonisation compound, casein free.

Organic quality liquid gum arabic.

Isinglass gel for gentle clarification.

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

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

Specially prepared, fractionated tartar crystals for natural tartar stabilisation.

Potassium bicarbonate for fine deacidification.

Alcaline silica sol for beverage fining.

Alkaline, transparent special silica sol for beverage fining.

Special silica sol for beverage fining.

Elimination of sulphur off-flavours and similar taints.

Copper citrate preparation for off-flavour treatment.

Liquid special gelatine for flotation of grape juice.

Liquid phytoprotein for fining and harmonising must and wine.

Prophylactic treatment to prevent oxidation and bitterness in wine. Based on phytoprotein.

Pure phytoprotein for fining and clarifying must and wine.

Plant-based must treatment for producing rosé wines.

Plant-based organoleptic treatment product for harmonising wines.

Special product for enhanced double salt deacidification according to Dr. Würdig.

Oenological, ternary mix of robust bacteria strains with various, complementary properties for rapid MLF.

Oenological, second-generation, citrate-negative bacterial culture for diacetyl and acetate-reducing vinification of fruit-driven wines.

Pure mannoprotein with stabilising effect.

Preparation based on mannoprotein with stabilising effect and for improving organoleptics and mouthfeel in wine.

Homogeneous compound of highly esterified metatartaric acid and gum arabic for extending crystal stability.

Gentle esterified metatartaric acid.

Gentle esterified metatartaric acid.

Special, optimum esterified metatartaric acid.

Calcium-sodium-bentonite with activated carbon, granulated according to PORE-TEChnology.

Sodium-calcium-bentonite granulated with PORE-TEChnology.

Special calcium carbonate for double salt deacidification.

Effervescent sulphur tablets for sulphurisation of wine.

Certified organic red wine yeast for fermenting deep‐coloured and structured wines.

Yeast for an individual style of white wine with a specific bouquet.

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

White wine yeast for developing lively and fresh fruit aromas.

Oenological yeast for guaranteed, structure‐promoting fermentation of Cabernet grape varieties.

Oenological yeast for sparkling wine making.

Oenological yeast for typical Chardonnay varietal character.

Yeast for full‐bodied, deep‐coloured red wines.

Structure‐promoting yeast for highly aromatic, modern Dornfelder wines.

Oenological yeast for elegant, very fruity white wines.

Universal yeast for pure, typical varietal wines.

Cold‐tolerant yeast for fresh, fruity wines.

Aroma yeast suitable for stopping fermentation.

Pure cultivated yeast for spicy, peppery aromas ‐ full‐bodied wines.

GMO‐free yeast for smoother wines and improved mouthfeel with lower alcohol formation in white and red wines, patented № WO 2016/128296.

Oenological yeast to emphasise Merlot varietal characteristics.

Pure cultivated yeast for modern, fresh Müller‐Thurgau (Rivaner) wines with delicate Muscat notes.

Oenological yeast for modern, fruit‐forward, dry rosé wines.

For all elegant, spicy, fruity wines from the Pinot family.

Pure cultivated yeast for typical, fruity Riesling wines.

Rosé yeast to promote soft, creamy wines with a high intensity of fruit.

Dried pure cultivated yeast for fruity red wines. Promotes the aroma of red berries and cherries.

Yeast for structured, full bodied and deep coloured red wines.

Yeast to support the terroir character of white and red wine.

White wine yeast to support typical, ripe, varietal aromas.

Yeast selection for typical Trollinger wines. Promotes fruitiness and strength of colour.

White wine yeast to promote the fruity, peppery and spicy aromas of Grüner Veltliner.

Complex aromas and unique fermentation potential for wild yeasts.

Alcohol‐tolerant hybrid yeast for exotic aromas.

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

Red wine yeast for typical varietal fermentation of Zweigelt grapes.

Powdered product for preventative must treatment, directly dosable.

OenoRed® is a pure yeast autolysate for fermentation support, refinement and colour stabilisation of red wines.

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

Pure, certified organic yeast cell‐wall preparation for adsorption of fermentation‐inhibiting substances and for promoting fermentation activity.

Liquid gum arabic combined with mannoprotein and grape tannin for stabilisation and harmonisation.

Liquid gum arabic combined with mannoprotein.

Specially developed premium adsorber for splendid organoleptics in modern winemaking.

Calcium-sodium-bentonite granulated according to PORE-TEChnology for juice application.

Sodium-bentonite powder.

Potassium bisulphite solution for sulphurisation of must and wine.

Liquid gum arabic from Acacia verek.

Liquid ammonium bisulphite for yeast nutrition and sulphurisation of grapes, mash, must and young wine.

Easily filterable, liquid gum arabic.

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

Tannin for refining wine.

Premium purity oenological tannin ‐ FINE GRANULES.

Highly pure gallnut tannin for beverage treatment.

Grape tannin from mature, French grapes.

Tannin for mash, juice and wine.

Premium purity oenological tannin ‐ FINE GRANULES.

Oak tannin without astringent tannic substances.

Pectolytic enzyme preparation for mash, juice and young wine treatment, depsidase free.

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

Special liquid enzyme for intensive pectin degradation in pectin‐rich grape varieties, resulting in better pressability and improved filtration in red and white wines, depsidase free.

Effective clarification and filtration enzyme, depsidase free.

Liquid special enzyme for rapid depectinisation during flotation of white and rosé must, depsidase free.

Special liquid enzyme for effective pectin degradation during cold maceration and clarification as low as 5 °C, depsidase free.

Innovative enzyme complex for maceration of white mashes, depsidase free.

Fine granulate for treatment of mash, juice and young wine in white wine production, depsidase free.

Liquid special enzyme for drastic viscosity reduction in a short time.

Liquid pectolytic enzyme preparation for red and rosé wine‐making, depsidase free.

The liquid red wine enzyme for powerful and intensive red wines, depsidase free.

Highly active, depsidase‐free, liquid pectinase.

Liquid, highly active oenological enzyme, without collateral cinnamoyl esterase activity, for optimised yeast lysis, resulting in improved structure and greater density.

Enzyme complex for all thermovinification methods.

Liquid special enzyme for optimum breakdown of red mashes, depsidase free.

Voluminous cellulose fibres.

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

Filtration aid ‐ mixed product.

Liquid clarification and adsorption agent with a great affinity for tannins, casein free.

To prevent secondary fermentation during cold‐sterile bottling.

Carboxymethylcellulose (CMC) for long‐term crystal stabilisation.

Special product to protect against oxidation, undesirable microorganisms and to retain the aroma potential.

Casein compound for direct addition.

Biological nutrient for yeast rehydration.

Organic nutrient to protect yeast and the wine’s aroma.

Base nutrient with inactive yeast.

Certified 100 % organic yeast nutrient.

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

Yeast nutrients to support fermentation activity and aroma formation.

Yeast nutrient for significantly preclarified juices.

Liquid yeast nutrient.