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
Yeast Oenoferm Veltliner F3 20 g per 100 l Dried yeast selected for white wines, promoting the fruity, pepper-spicy aroma of the Grüner Veltliner.
Product
Plant-derived activated carbon for colour adsorption
Akticol FA is an acid-activated, plant-based charcoal specifically developed for decolouration. Akticol FA therefore does not impair
Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with
OenoPur® is a powdered product for preventative must treatment. OenoPur®, which consists of high purity cellulose, PVPP, gelatine and a mineral adsorber, is easily dispersible and can be
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
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
Oenoferm® Pink
Modern, dry, fruit-forwarded rosé wines
Oenoferm® Pink supports the style of international rosé wines ‐ crisp, dry and with pronounced fruit.
VitaDrive® ProArom is an innovative yeast preparation which protects yeast from stress during the propagation and fermentation phases. The wines benefit from aromas which are stable during
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
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.