Clarifier FrankeBlanc Gallico 100g, Chimica Franke

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

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!.

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..

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: 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.

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.

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.

Potassium sorbate - stabilizer prevents wines and juices from re-fermenting. Also used in dairy products. Granular and easily soluble. In wine: always use this product in the same amount as for sulphite, i.e. 1-2g/10l. When sterilizing equipment, use 2...10g/l water + citric acid 0.5g/l depending on the degree of surface dirt..

An ideal mixture of lemon, malic and tartaric acid to ensure fermentation by increasing the amount of acid in the fermented product. Dosage 10g/10l, which increases the amount of acid to 1g/l. Contains citric acid 33%, tartaric acid 33%, malic acid 33%. Wine acidity is always expressed in grams of tartaric acid per liter. In French books you will find acidity expressed in sulfuric acid ÷ 1.53. Acidity as tartaric acid = acidity as sulfuric acid x 1.53..

Active vegetable carbon, granulated, ensuring a special quality for the wine. Removes unpleasant odors and aromas. brownish color (e.g. oxidation) but leaves the flavor intact. Thanks to the special granular structure, it is highly absorbent and easy to remove. Dosage: 3-10 g / 10 l, must be added with strong mixing. Remove after 1 day by siphoning/filtering..

Light malts with a smoky smell, which are relatively enzymatic and therefore suitable for use as a main malt. The aroma of the smoke is soft and does not hide other nuances. The smoked wood used varies between beech, apple and cherry, mainly we store only beech smoke. Different recipes can be found at this link. Viking Malt is one of the largest malt companies in the world and the largest roaster of specialty malts. They are the main city suppliers of the famous brewery Carlsberg..

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.