gelatine 20% VINOFERM 100ml

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

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..

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..

Special product for making sparkling wines, for improving yeast sedimentation during bottle fermentation. Prevents yeast from sticking to the wall of the bottle and ensures proper cleaning after fermentation. Simplifies cork removal. Content: 1kg. Dosage: 50-70 ml / 100 liters of wine. Added just before bottling. How to determine which clarification agent to use? Trial and error is still one of the easiest and best methods; take some samples of the wine to be tested and put them in test tubes. Add a few milliliters or grams of a different substance to each test tube. One wine/juice test with pectoenzyme and one with alpha-amylase (in starchy fruits) will help. Let it stand for a few hours and see which substance gives the best result.

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.

combination of casein-free liquid gelatin and PVPP for early removal of interfering polyphenols and catechins. The result: clearer wines, reduces the possibility of UTA (atypical aging) and helps clarify afterwards. Dosage: 50-200 ml / 100 kg of grape must. Preferably added during or immediately after crushing. Resolves after 2-6 hours. This product is an alternative to most gelatins that contain milk-derived casein and are labeled with allergens. How do you determine which substance to use as an explanation? Trial and error is still one of the easiest and best methods; take some samples of the wine to be clarified and put them in test tubes. Add a few milliliters or grams of a different grinding agent to each test tube. Another test tube with wine/juice pectoenzyme and one with alpha amylase (starchy fruit based) will help. Let it sit for a couple of hours and see which grinding agent gives the best results!.

Gerbinol super A compound made of silicic acid, albumin and gelatin, designed to reduce or eliminate off-flavors from shrinkage and oxidation, from coarsely processed, over-pressed fruit/grapes or fermentation defects. It can be used with Granucol in case of severe taste changes or defects. First treat with Granucol and after 1 to 2 days with Gerbinol Super. In small doses, it can also be used to finish dry wines. Dosage: 0.5-2 g / 10 liters, dissolve vigorously in 10x its own volume of water with vigorous stirring, then add to wine requiring treatment with thorough stirring. Siphon/filter after 2-3 days..

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..

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.

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.

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.

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: Gum arabic Kordofan in solution or gum arabic Seyal in solution. Concentration up to 30%; citric acid 3.5%; sulfur dioxide 0.5%; demineralized water q.s. to 100. Applications: Acts on all colloidal reactions in wines, such as ferric casse, copper casse, precipitation of coloring substances, and protein coagulation. Additionally, it enhances the anti-crystallization effect of metatartaric acid. Dosage in wine: 20 cc/hl as an adjuvant for metatartaric acid. 40 cc/hl against protein coagulation and copper casse. 70 cc/hl against ferric casse. Usage: Add to perfectly clear wines immediately before the final sterilizing filtration. Bottle promptly. Product compliance: Regulation CE 822/87.

1kg clarifier potassium casein by Chimica Franke.