Clarifier potassium casein 1kg, Chimica Franke

Gelatin for wine and juice clarification - FINAL SALE! Quality gelatin powder for clarifying wines and juices. Professional gelatin powder, ideal for clarifying homemade wine, fruit juices, and other beverages. When used with kieselguhr (5ml silica acid + 1g gelatin), you'll achieve the best clarification results. Instructions for use: Recommended amount: 1-3 grams of gelatin per 10 liters of wine. Dissolve gelatin in warm water (1 part gelatin to 5 parts water). Let stand for 20 minutes. Add the same amount of water and mix thoroughly. Add the resulting solution to wine or juice and mix evenly. Using gelatin helps remove suspended particles and makes wine or juice crystal clear. The result is a clean and bright beverage suitable for both home parties and as a gift.

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.

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.

Vinoferm Liquid Gel-Gelatin 2% for Wine Clarification High-quality liquid gel-gelatin Vinoferm is made from genuine isinglass fish gelatin, ensuring perfect clarity and purity of wines. Main Applications: Clarification of beverages with high colloidal turbidity, Purification of pre-heat treated wine raw materials, Clarification of pasteurized grape must wines, Extract-rich wines (Auslesen, Beerenauslesen), Polishing of red wine color. Product Benefits: Particularly gentle and fine clarification effect, Effective for wines with low tannin content, Rapid flocculation process, Compact sediment that is easily filterable. Technical Data: pH: 2.0 - 3.0, Solid content: 1.5-3.0%, SO2 content: 1000-2500 mg/l. Composition: Fish swim bladder gel-gelatin, water, citric acid, potassium sulfite. Instructions for Use: Recommended dose: 2-5 ml per 10 liters, Dissolve in wine at a ratio of 1:10, Mix thoroughly into the container, Process duration: 48 hours. Storage: Store in a cool place, recommended temperature +1°C. Temperature significantly affects product consistency - higher temperature makes the gel more liquid, lower temperature makes it more viscous.

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.

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.

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. Best before 07.2027. Keywords: bentonite, juice processing, organic clarifier, wine clarifier, juice clarifier, juice filtration, fining agent, Erbslöh.

Claril AF Fining Blend - Effective Solution for Juice and Wine Processing. Claril AF is a perfect fining blend that combines the best properties of bentonite, PVPP, and pea protein. This innovative product is specifically designed for the needs of juice and wine industries. Main Benefits: Effectively removes phenolic compounds causing oxidation. Ensures optimal clarity and stability. Completely allergen-free composition. Suitable for vegans. Perfect replacement for potassium caseinate. Usage: Juice processing: 50-150 g/hL. Wine processing: 30-80 g/hL. Claril AF is particularly effective in clarifying must and wine and preventing oxidation. The bentonite content ensures high protein stability and crystal-clear results. A professional solution for both small producers and large industries that meets modern food safety and quality requirements.

Reductine - Professional Wine Stabilizer and Preservative for Winemakers

Reductine is an advanced wine processing agent that ensures long-term wine stability and quality. This special wine additive is designed for professional winemakers to produce high-quality wines. Reductine appears as a white crystalline powder with a characteristic sulfur dioxide odor. The product is hygroscopic and requires careful storage. The ingredients include E300 Anhydrous citric acid (23%), E224 Potassium metabisulfite (50%), L-ascorbic acid (23%), and E353 Metatartaric acid (4%). Main benefits in wine production include effective regulation of wine rH levels, prevention and control of instability, inhibition of oxidation processes, ensuring wine clarity and stability, particularly suitable for high-quality wines, and effective for wines with low alcohol content and acidity. Usage instructions: Perform quality control with a small quantity, dissolve product in wine at 1:10 ratio, add solution to entire wine volume with thorough mixing, minimize air access during mixing. Standard dose: 10g Reductine per 100 liters of wine (20 mg/l sulfur dioxide). Complies with CE 822/87 regulation. Shelf life until 01.12.2028. Available in 1 kg packages. Storage and safety requirements: Store in a cool, ventilated place, protect from excessive moisture, use personal protective equipment, in case of eye contact, rinse immediately with water, avoid inhalation. The product is certified for professional wine production and ensures high quality and stability of wine for long periods.

Reductin - Professional Wine Stabilizer and Preservative Reductin is an advanced wine processing agent that ensures high quality and long-term preservation of your wine. This specially developed solution protects wine from oxidation and maintains its taste and freshness. Product Composition and Properties Crystalline powder contains: E300 Anhydrous citric acid (23%), E224 Potassium metabisulfite (50%), L-ascorbic acid (23%), E353 Metatartaric acid (4%). Usage Instructions For optimal results: Start with a small test amount, Mix the product with wine in a 1:10 ratio, Add the solution to the entire wine volume, Minimize air exposure during mixing, Recommended amount: 10 g/hl. Applications Reductin is ideal for: All wine types, Premium class wines, Low alcohol wines, Low acidity wines. Main Benefits Reductin: Regulates wine rH level, Stabilizes wine composition, Protects against oxidation, Ensures wine clarity. Storage and Safety Safe product use: Store in a cool, ventilated place, Use protective equipment (gloves, glasses), Avoid eye contact, Follow safety requirements when handling. Technical Information Product specification: Package size: 250g, Best before: 01.12.2028, Complies with CE 822/87 requirements.

Professional Wine Stabilization Solution for Professional Use Professional wine stabilization solution is specially developed for producing and preserving quality wine. This effective solution ensures wine clarity and long-term stability at the level of colloidal reactions. Product Components: Seyal or Kordofan gum arabic (30% concentration), Citric acid (3.5%), Sulfur dioxide (0.45%), Demineralized water. Main Applications: The solution provides effective protection against the following issues: Iron-induced turbidity, Copper-induced turbidity, Color precipitation, Protein coagulation, Metatartaric acid crystallization. Precise Dosing Instructions: Standard use: 20-100g/hl, For metatartaric acid control: 20 cc/hl, For protein and copper stabilization: 40 cc/hl, For iron stabilization: 70 cc/hl. Basic Usage Guidelines: Add the solution to clear wine immediately before final sterilizing filtration. Wine bottling must occur immediately after adding the solution. Certification and Storage: The product complies with CE 822/87 regulation and is usable until 01.11.2026. The solution is designed for professional use in wine production. We recommend using the product with filtration equipment for best results. The solution is ideal for both white and red wine processing.

Enzyme F - Professional Wine Fining Agent for Quality Wine Production Enzyme F is an advanced pectolytic wine fining agent that ensures exceptional wine clarity and significantly enhances its organoleptic properties and color intensity. This specially developed preparation makes the wine filtration process more efficient and easier. Product Properties and Usage Enzyme F works effectively in breaking down pectins, ensuring optimal clarification process at temperatures of 10-15°C. This wine fining enzyme is designed for professional wine production and juice processing. Quality Composition: Pectinase - active enzyme component, Maltodextrin - stabilizing agent, Sodium chloride - supporting component. Detailed Usage Instructions Precise dosage amounts according to application: White wine production: 1-3 g/100 l, Juice clarification: 1-2 g/100 l, Young wine clarification: 3-4 g/100 l. It's important to conduct a preliminary test with a small quantity and follow the mixing ratio of 1:10 (enzyme:wine). Wait 10-12 hours before adding additional fining agents. Storage Conditions and Information Product is best preserved under the following conditions: Storage temperature: 10-15°C, Package size: 100 g, Best before: 30.09.2026. Enzyme F is a reliable choice for professional winemakers who aim to achieve the highest quality end result. The product is ideal for both small and large wine producers.

PVPP Stabilizer for Wine - Professional Quality Enhancer Polyvinylpolypyrrolidone (PVPP) is an effective stabilizer and fining agent that ensures high wine quality and long-term stability. This special substance binds and removes excess polyphenols and tannins from wine, significantly improving wine color and clarity. Benefits of Use: Ensures better wine stability, improves color stability, increases clarity, extends shelf life. Precise Usage Instructions: 1. Prepare solution in ratio 1:5 (PVPP:water) 2. Perform test treatment with small quantity 3. Add solution to wine 4. Pump if necessary. Dosage Instructions: For grape must: 20-40 g/hl For wines: 5-15 g/hl For oxidized wines: 20-30 g/hl Maximum allowed quantity per EU regulation 2019/934: 80 g/hl Storage Conditions: Store unopened package in a cool, dry place with good ventilation. Close opened package carefully and store under the same conditions. Product Specification: Package size: 100g Shelf life: 13.05.2027 Working Principle: PVPP acts as a chemical stabilizer that ensures wine quality preservation and extends its shelf life through binding and removing desired compounds.

Lyophilized and Spray-Dried Egg Albumin for Wine Fining Professional egg albumin ensures crystal clear transparency and long-term stability of wine. This natural fining agent is specifically developed for processing quality wines and enhancing their visual quality. Effective Wine Fining High-quality egg albumin effectively binds particles causing turbidity in wine. The fining process results in perfect clarity and maintains wine quality for an extended period. Precise Usage Instructions Optimal dosage: 3-25 g/100 l of wine. Dissolve in cold water (1:10 ratio). Add evenly to wine while stirring. Ensure thorough mixing. Storage Store in cool and dry conditions (temp. below 30°C). Protect from moisture and direct sunlight. Carefully seal opened package. Quality Certificates INI EN ISO 9002 (Certichim no. 3335). Compliant with EU regulation 2019/934. Meets CE1622/2000 requirements. Product Specification Package size: 100g. Best before: 03.06.2026. Dispose according to local waste management requirements.

Professional Wine Stabilization Solution for Professional Use Professional wine stabilization solution is specially developed for producing and preserving quality wine. This effective solution ensures wine clarity and long-term stability at the level of colloidal reactions. Product Components: Seyal or Kordofan gum arabic (30% concentration), Citric acid (3.5%), Sulfur dioxide (0.45%), Demineralized water. Main Applications: The solution provides effective protection against the following issues: Iron-induced turbidity, Copper-induced turbidity, Color precipitation, Protein coagulation, Metatartaric acid crystallization. Precise Dosing Instructions: Standard use: 20-100g/hl, For metatartaric acid control: 20 cc/hl, For protein and copper stabilization: 40 cc/hl, For iron stabilization: 70 cc/hl. Basic Usage Guidelines: Add the solution to clear wine immediately before final sterilizing filtration. Wine bottling must occur immediately after adding the solution. Certification and Storage: The product complies with CE 822/87 regulation and is usable until 01.11.2026. The solution is designed for professional use in wine production. We recommend using the product with filtration equipment for best results. The solution is ideal for both white and red wine processing.

Selitaja Kiselsol (ränidioksiid) 15g. 15g kogus on mõeldud 20-25 liitri veini selitamiseks. Kiselsol on üks traditsioonilisemaid vahendeid veinide ja muude virdete selitamiseks. Kombinatsioonis vedela želatiiniga moodustavad nad niinimetatud turbo komplekti virdete selitamiseks. Kiselsolit kasutatakse veinide ja muude jookide selitamiseks, et eemaldada hõljuvaid osakesi ning muuta jook läbipaistvaks ja visuaalselt atraktiivsemaks. Selitamisprotsess aitab parandada veini kvaliteeti ja stabiilsust, pikendades selle säilivusaega ning parandades maitseomadusi. Kasutamine on lihtne – doseerige vajalik kogus Kiselsolit vastavalt juhendile ning kombineerige vajadusel teiste selititega nagu želatiin optimaalse tulemuse saavutamiseks. Pärast selitamist lastakse vedelikul seista, kuni osakesed on vajunud põhja, ning seejärel eraldatakse selge vedelik.