granucol FA 1 kg

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.

For professional oenological use. Packaged in 250 g pellets.

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.

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.

Potassium Caseinate - Professional Wine Fining Agent 1kg Potassium caseinate is a high-quality wine fining agent that combines 75% milk casein and 25% potassium bicarbonate. This professional winemaking product effectively removes oxidized polyphenols, improving wine's taste characteristics and color shade. Instructions for Use For best results: Dissolve the powder in lukewarm water. Add the solution to wine while stirring continuously. Use 20-100 grams per hectoliter of wine. It is recommended to first test with a small amount. Storage Conditions Storage temperature: 10-20°C. Store in a cool and dry place. Ensure good ventilation. Carefully seal package after opening. Product Specification Package size: 1 kg Best before: 14.09.2026 Note! Product contains milk protein which may cause allergic reactions. For professional use in winemaking.

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.