Liquid blend of phytoprotein and chitin-glucan for fining and flotation.
Preventative treatment for white and rosé musts
Granulate for flavour preserving adsorption and removal of undesired components.
A compound based on special cross‐linked silicon dioxide, with integrated montmorillonite factors from bentonite.
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.
Liquid, casein-free product for early removal of harsh tannins in mash and juice.
Oneway Polyvinylpolypyrrolidone/Regenerable polyvinylpolypyrrolidone.
Isinglass gel for gentle clarification.
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.
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.
Powdered product for preventative must treatment, directly dosable.
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 clarification and adsorption agent with a great affinity for tannins, casein free.
Casein compound for direct addition.