Powerful press enzyme for apple processing
Concentrated, liquid enzyme preparation (EC. 3.2.1.15) from Aspergillus niger for selective degradation of hydrolyzed pectin in pome fruit mash.
At
A strain selected by the Institut OEnologique de Champagne from the best strains of the great Champagne vineyards. Excellent adaptation to the most difficult liquors: low pH, low temperature, high
An example of a set for mechanical weed control in the axis of the grapevines: the Radius SL eco hoe on the SB2 frame. The frame width is hydraulically adjustable from 1.7 to 3.2 m.
The basic ingredient of sweetened drinks, sweetened sparkling and still waters is sugar syrup, which is prepared in a complex of devices called Syrup Room. Depending on the production requirements
Oenoferm STRUCTURE
Specially developed for the fermentation of full-bodied, tanninrich and colour intensive red wines. Provides aromas of cherries, berries and nuts and it supports the
Universally usable pump, since the flow rate of the pump can be electronically controlled by means of a built-on frequency converter with protection class IP 55. Particularly gentle handling of
Spiriferm is a strongly fermenting dry pure yeast of the Saccharomyces cerevisiae strain. Spiriferm’s fermentation characteristics
are ideal during fermentation of fruit distillery
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.