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
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
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
Spiriferm Arom distillery yeast is a selected aroma intensifying yeast for use in distilling.
SpiriFerm Arom is an efficiently fermenting dried yeast of the Saccharomyces cerevisiae species
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
Trenolin® Super Plus is a highly active liquid pectinase that provides for a quick pectin degradation. Pressing time is reduced and press capacity increased. A quick and compact sedimentation
Product description A gentle pectinase for treating red grape mashes. Trenolin® Rot DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory
Bentonite & Activated Carbon granulate
MostRein® PORE-TEC is a bentonite-activated carbon granulate for the preventive, careful treatment of mash/crushed grapes and must/grape juice
Spiriferm is a strongly fermenting dry pure yeast of the Saccharomyces cerevisiae strain. Spiriferm’s fermentation characteristics
are ideal during fermentation of fruit distillery
Oenoferm® X-thiol
Alcohol-tolerant hybrid yeast for exotic aromas
Oenoferm® X-thiol is a GMO‐free hybrid yeast selected by Erbslöh. It possesses great fermentation
Rheingau Rieslings enjoyed a global reputation at the end of the nineteenth century. In addition to the climate conditions, it was above all the special microbiota that had a decisive influence on
Automatic linear labeling machine adapted to cylindrical containers, equipped with one labeling station. Thanks to the new labeling system using opposing rollers, the machine can run at high
The barrel intended for white wines, thanks to "fruity", "spicy" or "floral" roasting, provides a palette of very subtle flavors.Origin of the oak: central France.
Measurement of one tank temperature by an industrial sensor
Continuous accurate measurement of the level in the tank with an ultrasonic sensor
Measurement of pressure in the
Packing press with two pivoting juice basins (rotating carriage) and hydraulic power unit. Easy and safe operation thanks to automatic pressure relief valve on hydraulic power unit. The machine is
The manual corker and wiring machine for sparkling wine, beer and cider. Bottle hight form 300 to 700 mm.
for champagne corks an wire caps
comfortable two-lever
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.