Clarifying Enzyme EXCF 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.

Trenolin® BouquetPLUS is a depsidase-free (without cinnamyl esterase activity) special enzyme that releases aroma. The newly developed β-glucosidase activity allows its use in mash, must, during malolactic fermentation, and in winemaking processes. Thanks to its sugar-tolerant β-glucosidase activity, Trenolin® BouquetPLUS can be used before alcoholic fermentation to release aroma precursors. This enzyme efficiently releases aromatic compounds from grapes and various terpenes, enhancing the fruitiness of wine in a targeted and optimized way. Suitable for all types of wine in modern winemaking, it contains no preservatives. Enzyme purity is particularly important for aroma enzymes, and Trenolin® BouquetPLUS preserves released aromatic compounds as it is free from cinnamyl esterase activity.

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.

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.

Specially combined product for stabilizing wines after fermentation. Contains potassium metabisulfite (14%), potassium sorbate (54%), citric acid (12%) and ascorbic acid (20%) in ideal proportions. All in one = easy to use (no separate quantities to weigh). This not only prevents post-fermentation in the bottle, but also provides protection against oxidation and mould. It turns yellow a little while standing, but this does not affect the effectiveness of the substance in any way. Dosage: 5g/10 liters of wine, which is dissolved in a small amount and then mixed well..

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 5g package, dose 20l for white or pink and 14l for red. Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

popular fermentation yeast that ensures fermentation and continuous operation. Also suitable for bottle fermentation. A very popular all-purpose yeast. For a strong aroma. Suitable for special beers: wheat beers, abbey beers, etc. Flocculation: medium / Final severity: high / Fermentation temperature: 15-24 ° C /Dosage: 5-8g / 10l, i.e. suitable for approx. 20-30 l for wort fermentation. For conditioning bottles or barrels: 0.25-0.5 g / 10 l.

Germany's most popular aroma hop with a fantastic spicy aroma. Grown between Munich and Nurnberg in Europe's largest hop farm. This delicate fine hop variety is the ancestor of many US varieties. Good disease tolerance. The exact alpha acid content is indicated on each package..

German aroma hop similar to Cascade and has been in production since 2012. This variety is often used in strong hoppy ale type beers and provides a unique citrus/floral character with distinct grapefruit and mandarin orange character. The exact alpha acid content is indicated on each package..