Akticol FA Vegetable activated carbon powder, particularly
for apple juice decolourisation.
Akticol FA forte Vegetable activated carbon powder, particularly
for apple juice decolourisation. Strong colour adsorption.
Akticol FA-UF A chemically activated, highly efficient activated
carbon powder of vegetable origin. Composition and purity of this
carbon allow a particularly abrasion-resistant, gentle and careful
application when used in connection with crossflow filtration systems.
Aktivit Classical protein stabilisation with granulated
sodium-calcium bentonite.
Blancobent UF A highly pure and particularly efficient powder bentonite. The composition and purity of this bentonite allow wear-resistant and careful application in connection with crossflow filtration systems.
Blankasit® A milky-white special silica sol with a particularly large surface. Due to this surface structure, an extremely reliable efficiency is combined with very economical use.
Boerovin Acid increase and stabilisation by biologically
produced L(+) lactic acid, 80 %.
Ca-Granulat Protein stabilisation with calcium bentonite granulated.
CelluFluxx® Filter aids from cellulose available
in various degrees of fineness for the different requirements in wine,
sparkling wine and fruit juice filtration.
Citrolase® CLEAR Citrolase® CLEAR is a liquid highly concentrated pectolytic preparation for complete degradation of pectin
in citrus juices and liquid extracts from citrus fruits. Its exceptional acid stability makes it perfectly suitable
for the clarification of low pH citrus juices.
Citrolase® ESO Citrolase® ESO is a liquid highly concentrated enzyme preparation to increase citrus oil yield during
extraction from citrus juices and citrus extracts.
Citrolase® NC Citrolase® NC is a liquid, highly concentrated enzyme preparation. This special enzymatic complex is
primarily employed for improved juice yield and juice quality with the extraction of citrus peels and can
equally be applied for accelerated viscosity reduction in citrus extract juices.
Citrolase® PEELING Citrolase® PEELING is a liquid, highly concentrated enzyme preparation for fruit pretreatment during the
peeling of orange fruits (or similar fruits) prior to vacuum infusion.
Citrolase® TF CLEAR Citrolase® TF CLEAR is a liquid, highly concentrated enzyme preparation for complete degradation of
pectin and further polysaccharides in mashes and juices from tropical fruits. Due to multiple valuable side
activities it is particularly suitable for the clarification of tropical fruit juices.
Citrolase® TF CLOUDY Citrolase® TF CLOUDY is a liquid, concentrated enzyme preparation. This special enzyme complex is
predominantly applied to improve the processing properties of tropical fruits when producing cloud-stable
juices.
Citrolase® TS Citrolase® TS is a liquid highly concentrated pectolytic preparation to increase juice yield in citrus pulp and
citrus core processing.
Citrolase® V-LG Citrolase® V-LG is a liquid, highly concentrated pectolytic enzyme preparation for viscosity reduction in
cloud-stable citrus juices and liquid extracts in citrus processing.
Dicalite Kieselgur Filter aid. Highly pure amorphous and
microcrystalline silicic acid derived from diatomae algae shells.
Dicalite Perlite Filter aid. A dense, glass-like rock
of volcanic origin. When broken and heated in a special process, it
expands to a volume 20 times the size of the original one.
Fructamyl® FCT Cold clarifying amylase for the degradation of starch and dextrins; prevention of filamentous cloudiness.
Fructamyl® FHT Hot clarifying amylase for the degradation
of starch and dextrins; prevention of filamentous cloudiness.
Fructamyl® F-UHT A liquid, highly concentrated amylolytic enzyme for the degradation of starch and dextrins in pome fruit juices particularly rich in starch during hot clarification; prevention of filamentous cloudiness.
Fructamyl® HT Complete starch degradation with amyloglucosidase and alpha-amylase.
Fructamyl® HT-300 Complete starch degradation with amyloglucosidase and alpha-amylase.
Fructozym® BE Pectin degradation in colloid-containing
coloured juices.
Fructozym® Color Production of colour intensive and stable coloured
juices.
Fructozym® EC Color A liquid, highly concentrated pectolytic enzyme
preparation for making colour-intensive juices. The colouring matter
is rapidly extracted from the mash and is preserved in the juice in
stable form.
Fructozym® FLUX A liquid, concentrated pectolytic enzyme for high filtration and stability requirements. Treatment of juices rich in colloids.
Fructozym® MA Treatment of fresh and stored pome fruits; increased yield and capacity.
Fructozym® MA-LG A liquid, highly concentrated pectolytic
enzyme preparation for targeted pectin degradation in the course of
pome fruit mash enzymatization.
Fructozym® MB Treatment of fruit mashes and fruit
juices to produce colour-intensive, pulpy coloured juices.
Fructozym® P Pectin and araban degradation in fruit juice.
Fructozym® P6-L Pectin and araban degradation in fruit juice.
Fructozym® P 6-XL Universal enzyme for fruit juice making.
Fructozym® PRESS Special enzyme for enzymatisation of pome fruit mash.
Fructozym® UF A liquid, concentrated pectolytic enzyme to increase the flux rate and prevent foam formation in juice.
Hefacell® Yeast cell wall preparation for the adsorption
of undesirable must ingredients.
Hefix® 1000 Special dry selected yeast. Yeast strain LW 128-91 of the species Saccharomyces
cerevisiae (var. bayanus) which shows optimal activity, propagated and dried in pure culture and vacuum packed.
Kal-Casin Leicht löslich (easily soluble) Specific potassium caseinate for the
reduction of tannins, bitter flavours and oxidized brown colour pigments,
high-colour.
Klar-Sol Speedfloc An opalescent silica sol with optimal flocculation
properties for a particularly efficient clarification/fining of wine,
juice and other beverages; contains 30 % highly active silicic acid
in colloidal distribution as active substance.
Klar-Sol Super Acidic special silica sol, milky-white appearance.
Extremely high charge intensity, thus particularly economical application.
Klar-Sol 30 A transparent alkaline silica sol for clarification/fining
in combination with protein-containing treatment agents (Gelita-Klar®,
ErbiGel, IsingClair-Hausenpaste, CombiGel®).
Oenoferm® Freddo Special dry selected yeast for the reliable fermentation of fruit wine also at temperatures below 12 °C.
Oenoferm® Klosterneuburg Special dry selected yeast, isolated in pure culture at the Institute of Viticulture and Pomology Klosterneuburg, for optimal fermentations.
Oenoferm®C2 a dry selected yeast for the making of apple wine/cider rich in alcohol.
Oleazym P2 A liquid, highly concentrated pectinase preparation
for the maceration of olives in oil processing.
Vegazym HC A liquid, highly concentrated special
enzyme for the treatment of vegetable mashes in the production of
cloud-stable vegetable juices and concentrates, as well as for universal
liquefaction of vegetable raw materials.
Vegazym M Treatment of juices rich in colloids. Production of cloud-stable juices and purees from fruits and vegetables.
Vegazym P A liquid, highly concentrated pectolytic
special enzyme for the treatment of vegetable mashes in the production
of cloud-stable vegetable juices and concentrates.
Vegazym P-CS A liquid, highly concentrated pectolytic
special enzyme for the treatment of vegetable mashes in the production
of vegetable juices and concentrates rich-in-extract.
Vitamon® Secure fermentation onset and fully completed fermentation by adequate yeast nutrition.
Vinosorb® neu Potassium sorbate for the prevention
of secondary fermentations.
