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

100g Clarifier FrankeClar Ellagico by Chimica Franke.

100g Clarifier FrankeBlanc Gallico by Chimica Franke.

Composition: Pectinase, Maltodextrin, NaCl. Characteristics: Promotes the sedimentation of lees and aids subsequent clarification processes; improves filterability and enhances the organoleptic qualities and color of wines. Dosage and usage: Use in the ratio of 1 part enzyme to 10 parts must/wine; add to the mass and homogenize through pumping over. White wine vinification: 1 to 3 g per quintal of must before pressing. Reaction time: 40 minutes to 2 hours. Must clarification: 1 to 2 g per quintal at the end of crushing. Reaction time: 8 to 12 hours. Clarification of young wines: 3 to 4 g/hl. Reaction time: 12 to 15 hours. During vinification: 1.5 to 3 g per quintal. Reaction time: duration of fermentation and maceration. Thermovinification: 2 to 5 g per quintal, added after cooling. Reaction time: 1 to 4 hours. Clarification of pressed wines: 2.5 to 4 g/hl, added after crushing. Reaction time: 12 hours. Clarification of young red wines: 2.5 to 4 g/hl. Storage: Store in cool, ventilated areas (ideal temperature 10–15°C). Warnings: Enzyme adsorption by bentonite has been demonstrated. It is recommended to use the enzyme first and, if necessary, perform additional clarification no sooner than 10–12 hours later. Product compliance: In accordance with current national and EU regulations.

Composition: Pectinase, Maltodextrin, NaCl. Characteristics: Promotes the sedimentation of lees and improves clarification. Facilitates subsequent filtration processes. Enhances the organoleptic qualities and color of wines. Aids in color extraction. Dosage and usage: Dissolve the product at a rate of 1–3 g/hl in a small amount of must, then add it to the mass to be treated and homogenize, preferably through remontage (pumping over). Storage: Store in cool, ventilated areas (ideal temperature 10–15°C). Warnings: Enzyme adsorption by bentonite has been demonstrated. It is recommended to use the enzyme first and, if necessary, perform additional clarification no sooner than 10–12 hours later.

Appearance: White powder. pH (1% solution): 5 – 8. Ash content (%): Max 0.1. Moisture loss (%): Max 5. Heavy metals (ppm): Max 10. Sulfates (ppm): Max 1. Arsenic (ppm): Max 3. Water-soluble substances (%): Max 0.5. Nitrogen (%): 11 – 12.8. Hydrogen peroxide (ppm): Max 400. Zinc (ppm): Max 5. Cadmium (ppm): Max 1. Mercury (ppm): Max 0.1. Lead (ppm): Max 2. Salicylic acid (%): Min 30. N-vinyl-2-pyrrolidone (ppm): Max 10. N,N-divinyl-imidazolidone (ppm): Max 2. Solubility in alcoholic acid (%): Max 1. Enocyanin absorption capacity (%): Min 30.

Natural 100g Clarifier Egg White Albumin by Chimica Franke. Improves the appearance of wine and removes particles that cause turbidity.

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.

Universal and fast 2-component (silicic acid, gelatin) clarifying agent for wine, beer and juices! Explanation process within 6-24 hours. Settles solids. Contains 2 x 50ml, which is enough for 110-220l. First, add one substance 2-5ml per 10l, mix well and immediately add another substance in the same amount - mix well. Leave for 24 hours - to clarify - do not move the clarification dishes. After 24 hours, siphon off the clean wine or juice..

Sealing mixture containing bentonite, PVPP and pea protein. Claril AF is recommended for the removal of phenolic compounds that cause oxidation and bitterness. The presence of bentonite in the preparation increases protein stability and ensures good clarification. It can be used as an allergen-free alternative to potassium caseinate. Areas of use: allergen-free; vegan; clarification of wort and wine; prevent and correct oxidation and pinking; an alternative to potassium caseinate. Dosage: 50-150 g/hL in juice; 30-80 g/hL.

Composition: Pectinase, Maltodextrin, NaCl. Characteristics: Promotes the sedimentation of lees and aids subsequent clarification processes; improves filterability and enhances the organoleptic qualities and color of wines. Dosage and usage: Use in the ratio of 1 part enzyme to 10 parts must/wine; add to the mass and homogenize through pumping over. White wine vinification: 1 to 3 g per quintal of must before pressing. Reaction time: 40 minutes to 2 hours. Must clarification: 1 to 2 g per quintal at the end of crushing. Reaction time: 8 to 12 hours. Clarification of young wines: 3 to 4 g/hl. Reaction time: 12 to 15 hours. During vinification: 1.5 to 3 g per quintal. Reaction time: duration of fermentation and maceration. Thermovinification: 2 to 5 g per quintal, added after cooling. Reaction time: 1 to 4 hours. Clarification of pressed wines: 2.5 to 4 g/hl, added after crushing. Reaction time: 12 hours. Clarification of young red wines: 2.5 to 4 g/hl. Storage: Store in cool, ventilated areas (ideal temperature 10–15°C). Warnings: Enzyme adsorption by bentonite has been demonstrated. It is recommended to use the enzyme first and, if necessary, perform additional clarification no sooner than 10–12 hours later. Product compliance: In accordance with current national and EU regulations.

Composition: Pectinase, Maltodextrin, NaCl. Characteristics: Promotes the sedimentation of lees and improves clarification. Facilitates subsequent filtration processes. Enhances the organoleptic qualities and color of wines. Aids in color extraction. Dosage and usage: Dissolve the product at a rate of 1–3 g/hl in a small amount of must, then add it to the mass to be treated and homogenize, preferably through remontage (pumping over). Storage: Store in cool, ventilated areas (ideal temperature 10–15°C). Warnings: Enzyme adsorption by bentonite has been demonstrated. It is recommended to use the enzyme first and, if necessary, perform additional clarification no sooner than 10–12 hours later.

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.