Subcategories
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Clarifying |...
Clarifying | Antioxidants | Processing
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Correction of acidity
Correction of acidity
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Εnzymes
Εnzymes
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Υeasts | Nutritional
Υeasts | Nutritional
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Sulfur | Stabilization
Sulfur | Stabilization
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Cleaning Agents |...
Cleaning Agents | Filters | Others
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Pigments | Perfumes
Pigments | Perfumes
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Oenological Instruments
Oenological Instruments
High purity pectinolytic enzyme for static decay of must.
1-2 g per hectolitre of must.
500 gr
Use in cosmetics because it attracts water and acts as a moisturizer. Improvesthe appearance of skin by reducing flaking and restoring suppleness.
It is also used to help stabilize cosmetics.
Available in:
1kg
25kg
180kg
It is used for protein stabilization (avoiding future protein holes) and clarification of wines.
Recommended: after testing, depending on the variety.
Indicative savatiano 300-400g / tn, muscovyrol 1000-1200g / tn
1 Kg
Used to reduce acidity.
800gr / tn for a one-step reduction.
Conditions and limits according to Annex V, points C and D (EC) 479/2008
Used to increase acidity.
1000g / t for a one-step increase.
Maximum: 100g / hl
Red wine vinification enzyme.
Color extraction, tannins.
2-4g / 100kg of grapes.
It is used for protein stabilization (avoiding future protein holes) and clarification of wines.
Recommended: after testing, depending on the variety.
Indicative savatiano 300-400g / tn, muscovyrol 1000-1200g / tn
1 Kg
Nutrient for fermentation.
Maximum 30g / hl
Recommended: 20g / hl