e.Tartaric
L(+)-tartaric acid for acidification and pH-reduction
e.Tartaric increases acidity and simultaneously ensures pH reduction. This results in improved microbiological
Granucol products are made of activated carbon pellets of plant origin. The carbon pellets undergo a special production process that ensures high adsorbency properties and easy dissolution before
Liquid pectinase with an early, aroma‐releasing effect Newly developed ß‐glycosidase activity with tolerance towards sugar. Application in mash, juice, during malolactic fermentation and
VinProtect
Comprehensive protection for grapes, must and mash
VinProtect provides effective protection against oxidation and ensures aroma and flavour components are stabilised as early as
e.Bois® oak chips are used to optimise wine’s organoleptic properties and improve its tannin structure. It also assist with colour stabilisation. e.Bois® oak chips are also ideally
Oenoferm® Arôme
Yeast for the production of aromatic white and rosé wines
Yeast selected for its excellent fermentation performance at low temperatures with a high aromatic
Oenoferm ROUGE
Special yeast for the fermentation of colour stable and clean red wines. The reduced beta-glycosidase activity will retain a maximum of antocyanes. Quick fermentation start
Highly concentrated and very active liquid pectolytic enzyme specially developed for cold maceration of fruit juices or must. Already starts working at 5 °C. Works very fast: 100 % pectin
A specially selected calcium carbonate for double salt deacidification. Chemically pure precipitated calcium carbonate E 170,
for double salt deacidification of juice/young wine and
Seweryn Fabijaniak
expert in the production technology of wines, juices, meads and many other drinks. An experienced advisor in the field of design and machinery of broadly understood fruit and vegetable processing plants.