gelatine 20% VINOFERM 100ml

Silicic Acid for Wine and Juice Clarification High-quality silicic acid is an effective agent for clarifying wines and juices. In the clarification process, it is used together with gelatin, ensuring crystal clear transparency and higher quality of beverages. Usage and Dosage For optimal results: Add 5ml of silicic acid per 10 liters of wine or juice Use with 1g of gelatin Add silicic acid and gelatin separately Technical Data Recommended dosage: 2.5-5ml per 10 liters Suitable for both home and professional use Ensures clear and transparent end result Silicic acid is a proven solution for home wine and juice makers who want to achieve professionally clarified beverages.

2-Component Clarifying Agent for Wine, Beer and Juices Effective clarifying kit contains two components (silicic acid and gelatin) that ensure fast and quality clarification process. The kit includes two 50ml bottles, sufficient for clarifying 110-220 liters of beverage. Applications and Benefits: Suitable for wine, beer and juices. Clarification process takes 6-24 hours. Effectively removes solid particles. Easy to dose and use. Instructions: Dose the first component 2-5ml per 10l. Mix thoroughly. Immediately add the second component in the same amount. Mix carefully again. Let stand for 24 hours, avoiding moving the container. Carefully siphon the clarified beverage into a clean container.

Bentonite for Clarifying Juices and Wines - High-Quality Granulated Fining Agent High-quality granulated bentonite is an effective natural fining agent for processing juices and wines. Its exceptionally strong absorption capacity ensures a clear and brighter end result. Usage and Dosing of Bentonite Recommended amount: 1-2 grams per liter Soaking time: 3-5 hours Preparation of Bentonite Dissolve bentonite in water (5 times the volume of bentonite). Allow to swell for 3-5 hours. Remove excess water. Mix bentonite solution with a small amount of wine or juice to be clarified. Add mixture to the main mass and mix thoroughly. Use for Different Beverages Especially suitable for clarifying white wines and light-colored juices: Apple wine, Rhubarb wine, Green gooseberry wine, Light-colored juices. Important Properties Natural clay-based fining agent. Effectively removes suspended particles. Safe to use - settles completely. Suitable for professional and home use. Note! For optimal results, follow the preparation and dosing instructions precisely. Excessive use may reduce the fruitiness and aroma of the beverage.

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.

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.

Bentonite - Effective Fining Agent for Wines and Juices High-quality granulated bentonite is a natural fining agent with high absorption capacity that ensures crystal clear results for wines and juices. Instructions for Use: Recommended dosage: 1-2 grams per liter. Swelling time: 3-5 hours. Especially suitable for white wines (apple wine, rhubarb wine, green gooseberry wine). Bentonite Preparation: Dissolve bentonite in water (1 part bentonite : 5 parts water). Allow to swell for 3-5 hours. Remove excess water. Mix with a small amount of wine or juice requiring clarification. Add the mixture to the main batch and mix thoroughly. Properties and Effects: Bentonite is a special clay that effectively binds suspended particles and helps achieve a clear beverage. It is ideal for clarifying white wines and juices. When using bentonite, the fruitiness and aroma of the drink slightly decrease, so careful dosing is recommended.

Reductin - Professional Wine Stabilizer and Antioxidant

Reductin is an effective wine processing agent that ensures long-term wine stability and protection against oxidation. It is specifically developed for preserving high-quality wines and is particularly effective for wines with low alcohol content and acidity. Main Product Features: White crystalline powder with sulfur dioxide odor, effectively reduces wine rH level, ensures wine clarity and stability, prevents wine instability, provides protection against oxidation. Ingredients: E300 Anhydrous citric acid (23%), E224 Potassium metabisulfite (50%), L-ascorbic acid (23%), E353 Metatartaric acid (4%). Instructions for Use: Start by testing with a small amount, dissolve the product in a 1:10 ratio in a small amount of wine, add the solution to the total wine volume, mixing thoroughly, avoid excessive wine contact with air, recommended dose: 10 g/100 l of wine (provides approximately 20 mg/l of sulfur dioxide). Storage and Safety: Store in a cool and ventilated place. Product is hygroscopic. Wear protective gloves and goggles when handling. In case of eye contact, rinse immediately with plenty of water. Technical Information: Complies with regulation CE 822/87, expiration date: 01.12.2028, package size: 100g. Safety Information: Product causes skin and eye irritation and may irritate respiratory tract. Handle with care and follow safety precautions.

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.

Enoclar R - Fining Agent for Red Wines. Enoclar R is an effective fining agent for red wines that combines: atomized gelatin, egg albumin, bentonite, activated carbon. The fining agent enables: quick and effective wine clarification, reduced sediment volume, improved organoleptic properties. Instructions for Use: Prepare hot water (10x product weight). Slowly add the product to water while stirring continuously. Let stand for 2 hours. Add mixture to wine by pumping through. Let settle for 4-5 days. Decant from settled mass. Recommended Dosages: Slightly cloudy wine: 50 g/hl. Moderately cloudy wine: 100 g/hl. Very cloudy wine: 130 g/hl. Complies with EU regulation 2019/934. Quantity: 100g. Expiry date: 01.12.2027. Storage: Store in a cool, dry, and ventilated place. Close opened package carefully. Protect from moisture and heat. NOTE! Test product with small quantity before use!

Enoclar B Wine Fining Agent for White Wines - Professional Solution Enoclar B is an effective wine fining agent specifically developed for treating white wines. This quality product contains bentonite, milk casein, PVPP, and activated carbon, ensuring optimal results in wine clarification. Product Benefits and Properties: Fast and effective wine clarification, minimal sediment, improved organoleptic properties, complies with EU Regulation 2019/934. Detailed Instructions: Dissolve product in hot water (1:10), add powder slowly while stirring continuously, let solution stand for 2 hours, add hot water if needed, add solution to wine, pump through for several minutes, let wine settle for 4-5 days, decant sediment. Dosage According to Wine Turbidity: Light haze: 50 g/hl, medium haze: 100 g/hl, heavy haze: 130 g/hl. Storage Conditions: Store in a cool, dry place, ensure good ventilation, close opened package carefully, avoid moisture and heat. Technical Info: Package size: 100g, shelf life: 01.12.2027. Application: Enoclar B is designed for professional winemakers and producers who want to achieve maximum clarity and quality in white wine. Particularly effective for newly produced wines. Note! It is recommended to first test with a small quantity.

Professional Wine Fining Agent for Perfect Winemaking. Efficient and high-quality wine fining agent ensures quick and effective results with minimal sediment, offering a perfect solution for both home and professional winemakers. Ingredients: Ellagitannin, Gelatin, Egg albumin, Bentonite powder, Activated carbon. Main features: Accelerated clarification process with minimal sediment, Enhancement of wine taste and aroma, Protein stabilization with bentonite, Wine color protection, Reduction of unwanted odors. Instructions for use: Dissolve in 10% hot water with constant stirring, Add immediately to the wine requiring clarification, Perform careful pumping, Decant after 4-5 days. Dosage recommendations: Grape must: 6 g/100 l, White wines: 8 g/100 l, Red wines: 10 g/100 l. Storage instructions: Store in a dry and ventilated area, Hermetically seal opened package, Protect from moisture and high temperature. Technical information: Complies with EU regulation 2019/934, Package size: 100g, Best before: 01.03.2029. Product working principle: Complex fining agent works through the interaction of different components. Ellagitannin and egg albumin bind unwanted compounds, bentonite ensures protein stabilization, and activated carbon removes color defects and unwanted odors. NB! It is recommended to test with a small amount before main use.

100g Clarifier FrankeBlanc Gallico by Chimica Franke.

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.

Professional Enzymatic Wine Clarifier for Quality Wine Production. Effective enzymatic wine clarifier specifically developed for quality wine production. The preparation ensures optimal clarification process and significantly improves the wine's organoleptic properties. Main Product Features: High-quality enzymatic clarifier contains: Active pectinase, Stabilizing maltodextrin, Purified NaCl (sodium chloride). Wine Clarifier Benefits: Ensures quick and effective sediment separation, Optimizes clarification process, Significantly simplifies filtration, Enriches wine flavor properties, Improves wine color quality, Promotes optimal separation of color compounds. Detailed Usage Instructions: For best results: Conduct test treatment with small quantity, Dose 1-6 grams of preparation per hectoliter of must, Add dissolved preparation to wine, Ensure uniform mixing through pumping over. Storage Instructions: To maintain product quality: Store in ventilated cool room, Optimal storage temperature 10-15°C, Use by 30.09.2026. Important Usage Information: Due to interaction between enzymes and bentonite, perform bentonite clarification only 10-12 hours after adding enzyme. This ensures maximum efficiency of both components.

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.

Selitaja Clarowin NaCalit Pore-Tec Bentoniit 15g on kõrgkvaliteetne naatrium-kaltsium bentoniit, mida toodab Saksa ettevõte ERBSLÖH patenteeritud PORE-TEC tehnoloogiaga. See on spetsiaalselt välja töötatud alkohoolsete jookide selitamiseks, ka nende jaoks, millel on suurimad selitamise raskused. Tänu oma unikaalsele käsnjale-poorsele struktuurile on sellel bentoniidil palju suuremad võimalused jookide selitamiseks kui traditsioonilistel bentoniitidel. See võimaldab tõhusalt eemaldada soovimatud ained nagu valgud, tanniinid ja muud orgaanilised ühendid, mis võivad mõjutada alkohoolsete jookide selgust ja kvaliteeti. Clarowin NaCalit Pore-Tec Bentoniidi doseerimiskogus on 15g 25 liitri segu kohta. Väga raskete selitamisjuhtumite puhul on soovitatav annust kahekordistada. Tänu täpsele doseerimisele on teil täielik kontroll selitamisprotsessi üle, tagades suurepärased tulemused. See bentoniit on asendamatu tööriist destilleerijatele ja alkohoolsete jookide tootjatele, kes püüdlevad selgete, puhtate ja suurepärase kvaliteediga toodete saamiseks. Selitaja Clarowin NaCalit Pore-Tec Bentoniit 15g on valik, mis tagab professionaalsed tulemused ja vastab kõrgeimatele selitamise standarditele. Andke oma alkohoolsetele jookidele selgus ja suurepärane kvaliteet Clarowin NaCalit Pore-Tec Bentoniidiga. Avastage innovaatilise PORE-TEC tehnoloogia võimsus, mis võimaldab saavutada muljetavaldavaid selitamise tulemusi isegi kõige nõudlikumates olukordades. Kasutamiseks lahustatakse bentoniit külmas vees, segatakse hoolikalt ning lisatakse selgitatavale vedelikule. Pärast töötlemist lastakse segul seista ja setted eemaldatakse filtreerimise teel. See protsess aitab eemaldada hägusust põhjustavad osakesed ja parandab joogi selgust ning stabiilsust.

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.

SpiritFerm SUPERKLAR 24h. Suhkruviina / valge veini selitamine. Kahekomponentne selitusaine, mis on loodud spetsiaalselt suhkrusegude, sealhulgas valge veini selitamiseks. See selitusaine on tuntud oma tõhususe poolest pärmisette ja muude lisandite eemaldamisel suhkru- ja valgeveini partiidest. Kõigest 24 tunni jooksul suudab see koondada kogu sette anuma põhja, parandades vedeliku selgust ja puhtust. Selitaja koosneb kahest koostisosast, mis moodustavad koos võimsa selitava kombinatsiooni. Nende koostisosade eriline kooslus toimib sünergiliselt, pakkudes veelgi paremaid selitustulemusi. See selitusaine sobib erinevat tüüpi virretele, sealhulgas suhkru- ja teraviljaveinide, peamiselt valgete veinide valmistamiseks. KASUTAMINE: Selitamine toimub pärast kääritamise lõppu. Kõigepealt tuleb segust eemaldada süsihappegaas, selleks sega lahust. Seejärel lisa kotike A, sega õrnalt ja jäta kaheks tunniks seisma. Pärast seda lisa kotike B, sega taas õrnalt ning jäta 24 tunniks selituma. Selitusprotsessi lõpus on näha, kuidas sete on koondunud anuma põhja ning vedelik on muutunud selgeks.

Clarifying gelatin 25kg (20 mesh) High-quality clarifying gelatin, ideally suited for clarifying wines, ciders, and other beverages. Packaged in a 25 kg bag, with 260 bloom strength, 20 mesh screen, the product ensures optimal clarification ability and ease of use. Clarifying gelatin is an effective means for making beverages clear, efficiently removing suspended particles and improving visual quality. The product dissolves easily in heated liquid and is simple to dose. Usage principle: Gelatin should be dissolved in heated water (at 40-60°C), then gently stirred into the beverage being processed. After treatment, allow the beverage to settle and then filter. Clarifying gelatin is particularly effective for beverages made from berries, helping to remove excess tannin and improving the visual quality of the beverage.

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.

100g Clarifier FrankeBlanc Gallico by Chimica Franke.

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.

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.

Clarifying gelatin 25kg (20 mesh) High-quality clarifying gelatin, ideally suited for clarifying wines, ciders, and other beverages. Packaged in a 25 kg bag, with 260 bloom strength, 20 mesh screen, the product ensures optimal clarification ability and ease of use. Clarifying gelatin is an effective means for making beverages clear, efficiently removing suspended particles and improving visual quality. The product dissolves easily in heated liquid and is simple to dose. Usage principle: Gelatin should be dissolved in heated water (at 40-60°C), then gently stirred into the beverage being processed. After treatment, allow the beverage to settle and then filter. Clarifying gelatin is particularly effective for beverages made from berries, helping to remove excess tannin and improving the visual quality of the beverage.