Clarifier Enoclar B complex 100g, (white, red wines)

High-quality bentonite in granular form. Very high absorbency. Used to clarify wines and juices. Dose: 1-2g/l, swelled in water for 3...5h. Then drain the excess water and add to juice or wine. How to add bentonite? To maximize this effect, bentonite must always be soaked: the amount of bentonite required is 5 times its own volume of water. Then let it swell for 3-5 hours. Pour off the excess water and redissolve in a small amount of the wine/juice you wish to clarify while stirring. Then add to a large container and stir. Bentonite is a special clay that is mixed into wine, and on the way to the bottom of the wine barrel, it captures all the suspended matter. Unfortunately, it also takes color with it, so bentonite should be used for white wines (apple, rhubarb, green ticker). There is no danger of overdosing with bentonite - it eventually precipitates out, but using too much will reduce the fruitiness and aroma of the wine, not to mention the color..

For clarifying wines, juices, etc. with silicic acid (5ml silicic acid + 1g gelatin, add separately! ). Dose: 2.5-5ml/10l of wine. Ready to use now!.

Composition and formula: Anhydrous citric acid 46%, potassium metabisulfite 36%, L-ascorbic acid 18%. Characteristics: White crystalline powder; sulfur dioxide odor. Applications: Reductine lowers the rH of wines, treats, and prevents all types of casse (instabilities) and general oxidations. It provides clarity and stability to wine. Within certain limits, it can be considered a valid alternative to the use of potassium ferrocyanide when the excess of heavy metals is contained. It is suitable for all types of wine, especially premium ones requiring prolonged storage. It is also a conservation aid for wines with low alcohol content and low acidity. Dosage in wine: Dissolve 15/20 g/hl of the product in a small volume of wine; add to the total volume, mixing thoroughly while minimizing the wine's exposure to air. 10 g/hl of Reductine contributes approximately 20 mg/l of sulfur dioxide. Storage: Store in a cool and ventilated place. Hygroscopic product. Complies with: Regulation CE 822/87.

Composition: atomized gelatin, egg albumin, powdered bentonite, activated carbon. Applications: Thanks to the synergistic action of its components, Enoclar R allows for rapid clarification of wines, resulting in very small volumes of lees. The combination of various protein-based clarifiers improves the organoleptic qualities of the wine (taste, aroma, texture), while the bentonite ensures protein stabilization. Dissolve Enoclar R in 10% warm water under continuous stirring and immediately add it to the liquid to be clarified, performing a thorough remontage (pumping over). The wine will be ready for racking after 4–5 days. Dosage: 40–120 g/hl. Storage: Store in a dry and ventilated place.

Vinoferm® Zymex Special multi-active enzyme (pectinase, arabinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. Arabinase and beta-glucosidase activity releases aromatic components of fruits/berries bound to sugars. This results in an aromatic and full-bodied wine/must. Can also be used in distillation. May cause slight discoloration. It is best to store in the refrigerator. Dosage: 4-8g/10kg of crushed fruit/berry weight (+20°C = 12h) Use of enzymes You have heard many stories about enzymes, so let's find out some facts. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Klar-Sol Super is a particularly powerful and effective milky white acidic silica salt for clarifying/finishing wine and juices. Dose together with clarifying agents containing proteins (gelatin or Hausenpaste). Dosing e.g. 50ml/100l with gelatin in the same ratio..

Liquid gel-gelatin Vinoferm 2% is based on high-quality, original "single glass" fish gelatin. It is possible to achieve a particularly delicate subtle effect. Very effective for beverages with high colloidal turbidity, such as pre-heated wine raw materials, pasteurized must wines and special extract-rich wines (such as Auslesen, Beerenauslesen, etc.). Liquid self-glazing Vinoferm proves its value especially for wine residues with a bluish undertone and wines with very low tannins. It is very good for final polishing of colors, e.g. red wines. When added to the drink and mixed well, liquid isoclass Vinoferm causes sediment particles to flocculate relatively quickly. After settling, they form a compact precipitate at the bottom of the container and are easily separated by filtration. The consistency of isinglass is strongly affected by the temperature at which it is stored and used. Due to the elevated temperatures, the gelled mass is more liquid and lighter/thinner, as the low temperatures make it viscous. Raw material: fish bladder gel-gelatin, water, citric acid, potassium sulfite. Properties: pH value: 2.0 - 3.0 / Solid content: 1.5-3.0% / S02: 1000-2500 mg / l Dosage: 2-5 ml / 10 L. Dissolve in wine 1 before use: 10 in relation. Then add the liquid to the main container and mix well. As a rule, the process is completed after 48 hours. Store in a cool place, preferably +10C.

Ecological and pure Erbslöh Nacalit - high-quality bentonite in granular form, which has an organic certificate of conformity. Very high absorbency. Used for pre-clarification of wines and juices. Dosage: 50-250g/100l (more if necessary), swells in water for 4...6h. Then drain the excess water and add to juice or wine. How to add bentonite? To maximize this effect, bentonite must always be soaked: the amount of bentonite required is 5 times its own volume of water. Then let it swell for 4-6 hours. Pour off the excess water and redissolve in a small amount of the wine/juice you wish to clarify while stirring. Then add to a large container and stir. Bentonite is a special clay that is mixed into wine and that captures the floaters on the way to the bottom of the wine barrel. Unfortunately, some drinks can take on a bit of color, so bentonite should be used more for light wines (apple, rhubarb, green ticker). use in smaller quantities for dark wines. There is no danger of overdosing with bentonite - it eventually precipitates out, but using too much will reduce the fruitiness and aroma of the wine, not to mention the color..

High-quality bentonite in granular form. Very high absorbency. Used to clarify wines and juices. Dose: 1-2g/l, swelled in water for 3...5h. Then drain the excess water and add to juice or wine. How to add bentonite? To maximize this effect, bentonite must always be soaked: the amount of bentonite required is 5 times its own volume of water. Then let it swell for 3-5 hours. Pour off the excess water and redissolve in a small amount of the wine/juice you wish to clarify while stirring. Then add to a large container and stir. Bentonite is a special clay that is mixed into wine, and on the way to the bottom of the wine barrel, it captures all the suspended matter. Unfortunately, it also takes color with it, so bentonite should be used for white wines (apple, rhubarb, green ticker). There is no danger of overdosing with bentonite - it eventually precipitates out, but using too much will reduce the fruitiness and aroma of the wine, not to mention the color..