Enzymes, Additives improving pressing

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CelluMash 12,5 kg

CelluMash is a long-fiber cellulose product that can be used as a pressing aid for fruit purees with a weak structure. The advantages of using CelluMash are: Increased

Fructozym® Ultra HPX

Fructozym® Ultra HPXExtraction and liquefaction of fibrous raw materials Pectolytic enzyme (EC. 3.2.1.15) from Aspergillus niger for intensive maceration of fruit and vegetable mash and

ENZYM TRENOLIN ROUGE 1 kg ERBSLOH

Product description Trenolin® Rouge DF is a special, liquid red wine enzyme for treating red wine mashes. Trenolin® Rouge DF is depsidase (cinnamyl esterase) free. Other benefits  For

Trenolin Mash DF

Trenolin® Mash DF is a liquid enzyme complex for maceration in white mashes. MashZeration, enzymatically accelerated ʺmaceration of the crushed grapesʺ, reduces mash standing time, increases

Price: 336 €

Trenolin Frio DF, 1 kg

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

Price: 251 €

Fructozym® UF

Fructozym® UF Enzyme complex of pectinase and acid protease Fructozym® UF is a liquid, concentrated pectolytic enzyme (EC. 3.2.1.15), enriched with arabanase and acid

Frutase® EG Press

Frutase® EG PressIdeal pressing preparation of apple mashes For effective pome fruit mash treatment. The product is derived from a recombinant microbiological source (EC. 3.2.1.15). At a

e.Ascorbic Pure ascobic acid (Vitamin C), as oxidation prevention

e.AscorbicPure ascobic acid (Vitamin C), as oxidation prevention e.Ascorbic is an efficiently acting, oxygen reducing agent. Ascorbic acid contains a dienol group. When oxidized, the dienol...