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Erbslöh
Malolactic Fermentation Culture for Winemaking Professional freeze-dried starter culture for malolactic fermentation, ideally suited for both white and red wine production. The culture is designed to treat 1000 liters of wine. Product benefits: Exceptional resistance at low temperatures, works effectively at low pH levels, tolerates higher alcohol content, suitable for environments with higher SO2 content. Usage conditions: Optimal starting time: at the end phase of alcoholic fermentation (residual sugar below 4g/l), free SO2: maximum 10mg/l, total SO2: maximum 30mg/l, minimum pH: 3.1, maximum alcohol content: 13%, recommended temperature: minimum 17°C. Instructions for use: Dilute the culture in 25°C water (10-20 times the powder mass), mix the solution thoroughly, keep the solution for 30 minutes, stirring occasionally, add the prepared solution to the wine.
SKU: 9000919
, Stock qty: On special order
, Pakend: , Hulgipakend:
95,00 €
Excellence Sp2 wine yeast - ideal choice for red wine making. Excellence Sp2 is a high-quality wine yeast specifically bred for red wine production, ensuring color retention and intense aroma. Main characteristics: Enhances wine's aromatic properties. Preserves red wine color pigments due to low beta-glucosidase activity. Particularly suitable for oak barrel aged wine. Ensures quick fermentation start (5-10 hours). Guarantees clean taste in final product. Technical specifications: Dosage rate: 15 grams per 100 liters of wine must. Optimal fermentation temperature: +18 to +28°C. Alcohol tolerance: up to 15% vol.
SKU: 9001294
, Stock qty: On special order
, Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
59,00 €
Vitamon® B - Vitamin B1 for Wine Making. Vitamon® B is a professional wine making additive containing vitamin B1 (thiamine dichlorohydrate) preservable salt. It is specifically designed to support yeast development in the wine making process. Benefits of Use: Enhances yeast multiplication, particularly suitable for processing grape must infected with Botrytis, fully compliant with EU regulations and directives. Dosage Instructions: One pack (300mg of vitamin B) is suitable for treating 500 liters of grape must. Maximum recommended dose: 65 mg / 100 l. Storage and Usage: Store in a dry place protected from light. It is important to add nutrients before adding yeast, as the order of adding ingredients significantly affects the final result.
SKU: 9001578
, Stock qty: On special order
, Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
7,40 €
Clarification and Fermentation Aid for Sparkling Wines - 1kg Professional clarification agent for sparkling wine production that enhances yeast settling during bottle fermentation. This special product ensures quality fermentation process and facilitates subsequent cleaning. Key Product Features: Prevents yeast from sticking to bottle walls, ensures effective cleaning process after fermentation, makes cork removal easier, package size: 1kg. Usage Instructions: Recommended dosage: 50-70 ml per 100 liters of wine, add immediately before bottling. Guidelines for Selecting Clarification Agent: To find the optimal clarification agent, we recommend conducting the following test: Take several wine samples in test tubes, add different clarification agents to each test tube (2-3 ml or grams), be sure to test with pectinase and alpha-amylase for starch-rich fruits, wait a couple of hours to see the results, choose the clarification agent that gave the best results.
SKU: 9001590
, Stock qty: On special order
15,90 €
Klar-Sol Super - effective silica sol for clarifying wines and juices. Klar-Sol Super is a professional milky-white acidic silica sol specifically designed for clarifying wines and juices. This high-quality product ensures a fast and efficient clarification process. Properties and Usage: Ideal for processing both wines and juices, milky-white solution, fast and effective action, professional quality. Instructions for Use: For best results, use Klar-Sol Super with protein fining agents. Recommended to combine with gelatin or Hausenpaste. Dose 50ml of product per 100 liters of liquid. Use gelatin in the same ratio. Thanks to its effective composition, Klar-Sol Super ensures crystal clear transparency and high quality of your wines and juices.
SKU: 51268
, Stock qty: 1
14,80 €
Granulated Active Plant Carbon for Wine Treatment. High-quality granulated plant carbon is specially designed for correcting wine color and improving quality. Thanks to its unique granulated structure, the carbon is exceptionally effective and user-friendly. Main features: High absorption capacity, easy to use and remove, preserves the original wine taste, effectively removes brownish color, suitable for treating oxidized wine. Instructions for use: Recommended dosage: 1-3 grams per 10 liters of wine, add carbon during intensive stirring, let stand for 24 hours, remove carbon by siphoning or filtering.
SKU: 28804
, Stock qty: 2
, Pakend: , Hulgipakend:
31,90 €
Granulated Plant Carbon for Improving Wine Quality High-quality granulated plant carbon is specially designed for wine processing and purification. Thanks to its special granulated structure, it ensures maximum efficiency and easy use. Features and Benefits: Effectively removes unpleasant odors and unwanted aromas. Cleans brownish coloring and traces of oxidation. Preserves the original taste of wine. High absorption capacity. Easy to remove after use. Instructions for Use: Recommended dosage: 3-10 grams per 10 liters. Add carbon during intensive mixing. Let stand for 24 hours. Remove with siphon or filter.
SKU: 28811
, Stock qty: On special order
31,90 €
Cold-enzyming enzyme for fruit juices and grape must. High concentration liquid pectolytic enzyme specifically developed for working at low temperatures. Effective from as low as 5°C. Main features: Fast action: degrades 100% pectin in 75 minutes at 8°C. Increases pressing efficiency of pectin-rich fruits. Supports color pigment extraction. Accelerates grape must clarification. Dosing guide: Recommended amount: 2-10 ml / 100 kg. Optimal temperature: 10°C. Processing time: 1-2 hours. Usage instructions: Standard processing time is 12 hours at +20°C. At lower temperatures, the following rules apply: When temperature drops by 7°C, double the enzyme amount. For 6-hour processing time, use double enzyme amount. Important notes: The order of adding ingredients is critical. When adding bentonite, at least 12 hours must pass after enzyme treatment to avoid mutual negative effects.
SKU: 32313
, Stock qty: 3
, Pakend: , Hulgipakend:
45,80 €
Casein-Free Wine Fining Agent with Gelatin and PVPP Mix. An effective wine fining agent that combines the benefits of liquid gelatin and PVPP. Ideal for removing polyphenols and catechins from wines, ensuring crystal clear results. Main Benefits: Improves wine clarity and transparency. Reduces the risk of untypical aging (UTA). Allergen-free - contains no casein. Easy to use and quickly soluble. Instructions for Use: Recommended dose: 50-200 ml per 100 kg of grape must. Add during grape crushing or immediately after. Complete dissolution occurs within 2-6 hours. Testing Fining Agent Selection: Take several samples of wine requiring clarification. Divide the wine into test tubes. Add different amounts of fining agent to each tube. Use samples with pecto-enzyme and alpha-amylase for comparison. Evaluate results after a few hours.
SKU: 32689
, Stock qty: 2
15,90 €
Premium Dried Wine Yeast for White Wines. High-quality dried wine yeast specifically developed for premium white wine production. Its characteristic green and fruity profile is ideal for Pinot family wines, Chardonnay, Riesling, Sauvignon Blanc, and Silvaner. Key features: For producing modern wines with mineral character, works effectively from 10°C, high osmosis tolerance, does not produce Böckser defect, non-GMO. Usage and packaging: Recommended dosage: 20-30g/100l, package: 500g vacuum pack, one package is sufficient for producing 1500-3500 liters of wine. Erbslöh dried yeasts have proven themselves through long-term use in the wine industry and allow winemakers to create unique signature quality wines.
SKU: 26963
, Stock qty: On special order
, Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
69,00 €
Gerbinol Super - Quality Solution for Wine Treatment Gerbinol Super is a professional wine treatment compound containing silicic acid, albumin, and gelatin. This special product is designed to enhance the quality of fruit wines and grape wines. Main Applications: Reduction of astringency in wines, removal of oxidation-related off-flavors, improvement of over-pressed fruit and grape flavors, elimination of fermentation defects, finishing of dry wines. Instructions for Use: Dose 0.5-2 grams of product per 10 liters of wine. Dissolve Gerbinol Super in 10 times the amount of water, stirring carefully. Then add the solution to the wine and mix thoroughly. Combined Treatment: For more serious flavor issues, we recommend using it together with Granucol product. First treat the wine with Granucol, and after 1-2 days add Gerbinol Super. Post-treatment: After treatment, let it stand for 2-3 days and then siphon or filter the wine.
SKU: 32702
, Stock qty: On special order
90,00 €
Erbslöh Nacalit - Organic Granulated Bentonite High-quality granulated bentonite Erbslöh Nacalit is a certified organic product, ideal for clarifying wines and juices. The bentonite stands out for its exceptionally high absorption capacity. Usage and Dosage: Recommended amount: 50-250g/100l. Swelling time in water: 4-6 hours. Instructions for Use: Dissolve bentonite in water (use 5 times more water than bentonite). Let the mixture swell for 4-6 hours. Remove excess water. Mix bentonite paste with a small amount of wine or juice. Add the mixture to the main batch and mix thoroughly. Clarification Specifics: Bentonite is a natural clay that effectively binds suspended particles. Especially suitable for clarifying light wines and juices (apple, rhubarb, green gooseberry). For dark wines, we recommend using smaller amounts. Beneficial Properties: Organic product, high absorption capacity, safe dosing, effective clarifier.
SKU: 32719
, Stock qty: 5
, Pakend: , Hulgipakend:
10,60 €
High-Quality Cold-Resistant Wine Yeast for Controlled Fermentation Professional wine yeast specifically developed for low-temperature fermentation, ensuring optimal wine aroma and quality. This specially formulated yeast works effectively in the temperature range of 8-17°C. Main Features and Benefits Suitable for fermentation at 13-17°C Enables fermentation at extremely low temperatures from 8°C Preserves the natural and rich aroma of wine Ensures uniform and controlled fermentation process Instructions for Use Recommended dosage depends on fermentation temperature: At temperature 13-17°C: use 15 grams of yeast per 100 liters of must At lower temperature: use 25 grams of yeast per 100 liters of must This professional wine yeast is an ideal choice for producing quality white, rosé, and fruit wines where maximum aroma preservation and controlled fermentation process are desired.
SKU: 33501
, Stock qty: On special order
, Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
79,00 €
Quality Granulated Fruit Yeast for Making Rosé and Autumn Wines Professional granulated fruit yeast is specially developed for making rosé and autumn wines. This yeast ensures quick fermentation start and works effectively even at lower temperatures. Main features: Ideal for fermenting fruit-based wines, particularly suitable for making rosé and autumn wines, quick fermentation start, reliable even at lower temperatures. Wine flavor profile: Rich fruity aroma, sweet floral notes, berry flavor bouquet, complex and balanced character. Usage: Recommended dosage is 15-25 grams per 100 liters of must. The exact amount depends on desired wine characteristics and fermentation conditions. This quality yeast is a reliable choice for both hobby winemakers and professional wine producers who want to make high-quality fruit wines.
SKU: 33518
, Stock qty: On special order
, Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
64,00 €
Cold-Resistant Pectolytic Enzyme Preparation for Fruit Juices An innovative liquid enzyme preparation specifically designed for processing fruit juices and grape must at low temperatures, starting from 5°C. Key Product Features: Works effectively from 5°C, degrades 100% pectin at 8°C in just 75 minutes, ideal for processing pectin-rich fruits, enhances color extraction, accelerates grape must clarification. Usage: Recommended dosage: 2-10 ml per 100 kg of raw material, operating temperature: 10°C, reaction time: 1-2 hours. Instructions for Use: Standard processing time: 12 hours at +20°C, double the dose when temperature drops by 7°C, use double dose for 6-hour processing time. Important Notes: The order of adding ingredients is critical. When adding bentonite, at least 12 hours must pass after enzyme treatment to avoid mutual negative effects.
SKU: 49335
, Stock qty: On special order
, Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
, Pakend: , Hulgipakend:
276,00 €
Trenolin® BouquetPLUS - Aroma-Releasing Enzyme for Winemaking Trenolin® BouquetPLUS is a high-quality enzyme preparation specialized in enriching wine aromas. This innovative product is completely depsidase-free and contains no cinnamyl esterase activity, ensuring the purest aroma profile in wine. Thanks to its novel β-glucosidase activity, the enzyme can be used at various stages of winemaking: Berry mass processing, Must preparation, During malolactic fermentation, Wine maturation process. A special characteristic of Trenolin® BouquetPLUS is its sugar tolerance, allowing its use even before alcoholic fermentation. The enzyme effectively extracts from grapes: Aromatic compounds and Various terpenes. For winemakers, Trenolin® BouquetPLUS offers a perfect solution for modern winemaking, being preservative-free and suitable for all wine varieties. The enzyme's high purity level ensures the preservation of released aromatic compounds throughout the entire winemaking process.
SKU: 1353
, Stock qty: On special order
49,90 €
