Increased mouthfeel and volume.
A compound based on special cross‐linked silicon dioxide, with integrated montmorillonite factors from bentonite.
Treatment of bitter compounds and off flavours.
Tannin adsorption based on gelatines, silicates and isinglass, casein free.
Highly effective tannin adsorption agent.
Specific wine harmonisation compound, casein free.
Organic quality liquid gum arabic.
Kal-Casin Leicht löslich
Easily soluble potassium milk caseinate for reducing the tannin content in wines.
Elimination of sulphur off-flavours and similar taints.
Copper citrate preparation for off-flavour treatment.
Plant-based organoleptic treatment product for harmonising wines.
Pure mannoprotein with stabilising effect.
Preparation based on mannoprotein with stabilising effect and for improving organoleptics and mouthfeel in wine.
Cross‐linked polymer, insoluble in wine, for polyphenol reduction, (PVPP=Polyvinylpolypyrrolidone).
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.
Liquid gum arabic from Acacia verek.
Easily filterable, liquid gum arabic.
Casein compound for direct addition.