Clarifying gelatin 25kg (20 powder)

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.

Gelatin for Wine and Juice Clarification High-quality gelatin effectively clarifies wines and juices, making the beverage crystal clear. This professional fining agent works optimally with silicic acid, ensuring the best results. Instructions for Use: Recommended dosage: 2.5-5ml per 10 liters of wine or juice. Use with silicic acid in ratio: 5ml silicic acid + 1g gelatin. Add components separately in sequence. Product Benefits: Ready-to-use solution. Suitable for all wines and juices. Fast-acting. Professional quality. The result is a crystal-clear beverage that retains its natural taste and aroma. Gelatin is a natural fining agent, ideal for home winemaking and juice production.

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.

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.

Reductin - Professional Wine Stabilizer and Preservative Reductin is a precisely dosed wine treatment agent that ensures wine quality and extends its shelf life. It acts as an effective antioxidant, protecting wine from oxidation. Product Composition: E300 Anhydrous citric acid (23%), E224 Potassium metabisulfite (50%), L-ascorbic acid (23%), E353 Metatartaric acid (4%). Instructions for Use: 1. Perform a preliminary test with a small quantity. 2. Dissolve the product in a 1:10 ratio in a small amount of wine. 3. Add the solution to the total wine volume and mix thoroughly. 4. Minimize wine contact with air during mixing. 5. Optimal dosage: 10 g/hl (provides 20 mg/l sulfur dioxide). Applications: Suitable for all wine varieties, especially premium wines. Ideal for long-term aging. Effective for wines with low alcohol content and acidity. Storage and Safety: Store in a cool, ventilated place. Product is hygroscopic. Wear protective goggles and gloves when handling. In case of eye contact, rinse immediately with plenty of water. Technical Data: Shelf life: 01.12.28. Package size: 30g. Complies with EU regulation: CE 822/87. Physical form: white crystalline powder. Characteristic sulfur dioxide odor.

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.

Stabilizer guar gum 25kg (E412) Guar gum is a natural thickener that has long been used in the food, cosmetic, and pharmaceutical industries. It is an organic chemical compound from the polysaccharide group (complex polysaccharides), designated by the symbol E-412. Guar gum is an example of a natural substance that is mistakenly feared due to its E-number. This substance is obtained from the seeds of the legume plant Cyamopsis tetragonoloba, commonly known as the guar plant. This plant has been used to produce this emulsifier since World War II. The world's leading producers of this substance are India, Pakistan, USA, and Brazil. Guar gum is a flour-like powder with a white-gray or white-yellow color. It has no odor or taste, which means it doesn't alter the taste of foods to which it is added. Guar gum has thickening properties. It binds water without the need for heating. It also has strong gelling properties. Thanks to this, even a small amount can achieve the desired consistency. The use of guar gum is completely safe and is considered harmless to health. Applications of guar gum: Bakery and confectionery products - improves dough quality, Dairy products - improves texture, i.e., structure and density, Ice cream and sorbets - reduces ice crystal size, Fried foods - reduces absorbed fat content. Using guar gum is simple - it needs to be mixed with liquid, which thickens immediately without requiring heating. Depending on the desired consistency, guar gum is added in small quantities.