Oenoferm® Freddo Special dry selected yeast for the reliable fermentation of fruit wine also at temperatures below 12 °C.
Oenoferm®C2 a dry selected yeast for the making of apple wine/cider rich in alcohol.
Vitamon® Secure fermentation onset and fully completed fermentation by adequate yeast nutrition.
Hefacell® Yeast cell wall preparation for the adsorption
of undesirable must ingredients.
Acid
correction and stabilisation of fruit wine
Boerovin Acid increase and stabilisation by biologically
produced L(+) lactic acid, 80 %.
Kadifit Pure potassium disulfite for sulphuring.
Vinosorb® neu Potassium sorbate for the prevention
of secondary fermentations.
Ercobin Vitamin C product to protect against oxidation and stabilize taste.
Taste
harmonisation of fruit wine
Gerbinol® Super Correction of off-flavours and adsorption
of high polyphenol contents (e.g. bitter tannins).
Kal-Casin Leicht löslich (easily soluble) Specific potassium caseinate for the
reduction of tannins, bitter flavours and oxidized brown colour pigments,
high-colour.
