tannin VINOFERM TANNOROUGE 1kg

White Wine Tannin Compound - For Making Wine with the Best Properties Quality tannin compound is specifically designed to enhance white wine properties. This effective additive helps achieve a more perfect taste and aroma profile. Main Benefits: Strong antioxidant properties, enriches wine aroma, improves overall white wine quality. Instructions for Use: Recommended dosage is 0.5-1 gram per 10 liters of wine. The exact amount depends on the desired end result and initial wine properties. The tannin compound is an ideal choice for both home winemakers and professional producers who want to enhance and enrich their white wine.

Tannin Compound for Red Wine Quality Enhancement

Quality tannin compound enriches the taste characteristics of red wine and increases its value. The natural preparation acts as an effective antioxidant that helps maintain the wine's fresh taste for a longer period. Main advantages: Strengthens red color pigment, enriches wine aroma, improves taste properties, extends shelf life. Usage: Recommended dosage is 1-3 grams per 10 liters of wine. The preparation dissolves easily and ensures uniform results. Ideal for home winemakers and small producers who want to improve the quality of their red wine.

Bitter Orange Peel (Citrus aurantium) for Beer Brewing Bitter orange peel, also known as curaçao orange peel, is a high-quality natural flavoring that gives beer a distinctive character. This essential component of traditional Witbier brewing is also ideal for flavoring other light beer styles, including blonde ales and Tripel beers. When brewing Witbier, bitter orange peel is added during the final stage of the boiling process, ensuring a harmonious and balanced taste. The dried peels give the beverage a refreshing citrus aroma and subtle spiciness. Product suitable for: Brewing Witbier, Brewing light beer, Flavoring Tripel style beer. Package contains dried bitter orange peel specially processed for beer brewing. Store in a cool, dry place.

Calcium Chloride for cheese milk - CaCl2 Calcium chloride is an essential component in the cheese-making process that significantly improves milk coagulation and cheese production efficiency. This calcium compound optimizes milk consistency and accelerates curd formation. Benefits of Calcium Chloride in cheese production: Enriches milk with additional calcium, reduces casein and fat loss during production process, ensures more uniform and stronger curd. Usage Instructions: For proper use of Calcium Chloride (CaCl2), it should be pre-dissolved in warm water. Adding dry powder directly to milk is not recommended as it may cause uneven mixing. Chemical formula: CaCl2. Classification: Inorganic salt.

Organic Black Currant Powder - 100% Natural Berry Powder Our premium quality organic black currant powder is made from black currants harvested from the pristine nature of Pärnu County. It is a 100% natural powder obtained through drying and grinding black currants. Product benefits: Completely natural - contains no additives, Preservative-free, Sugar-free, Rich source of vitamins, High antioxidant content. Uses: Flavoring beverages (beer, cider, wine), Morning porridges and muesli, Smoothies and health drinks, Baked goods, Marinades. Note: 120 grams of black currant powder equals 1 kilogram of fresh berries, as the weight of berries reduces 8-15 times during drying.

Itaalia ürdid vermuti valmistamiseks 10g, millest piisab umbes 10L veini aromatiseerimiseks. Ürte saab lisada mitmel viisil: Need võib lisada otse käärivale veinile ja filtreerida koos esimese veiniga pärmi settelt. Need võib lisada otse valmis veinile 3-7 päevaks. Selle aja jooksul tuleks veini maitset jälgida. Kui aroom on rahuldav, tuleks ürdid filterkottpade abil välja filtreerida. Mida kauem ürdid veinis on, seda tugevam tuleb vermuti maitse. Ürtidest võib valmistada essentsi. Selleks lisage kogu ürtide kotikese sisu 0,5l pudelisse valmis veini ja jätke 5-7 päevaks seisma, seejärel filtreerige. Valmis essentsi lisatakse aeglaselt veinile, mida soovite aromatiseerida. Pakendatud Rootsis. Vermut on aromatiseeritud ja tugevdatud vein, mida traditsiooniliselt maitsestatakse mitmesuguste ürtide ja vürtside seguga. Itaalia ürdisegu annab veinile klassikalise vermuti maitse ja aroomi. Segu sobib ideaalselt isetehtud vermuti valmistamiseks, lisades teie veinile rikkalikku maitset ja aroome.

Monosodium glutamate E621 available in convenient 25 kg packaging. Monosodium glutamate, also known as MSG, is an organic chemical compound widely used as a flavor enhancer in the food industry. Applications: 1. Food Industry: Monosodium glutamate is commonly used to enhance flavor in foods such as soups, ready-made meals, snacks, and fast food. 2. Gastronomy: Frequently used in the food service industry to emphasize and enhance the natural taste of food. 3. Canning Industry: Added to canned products to improve taste and extend product shelf life. Purchase Benefits: 1. Flavor Enhancement: Monosodium glutamate acts as an effective flavor enhancer, improving the intensity and depth of food flavors. 2. Excellent Solubility: The product is characterized by excellent solubility, making it easy to add to various dishes. 3. 25 kg Package: The 25 kg bag is a practical and economical solution for food manufacturers, enabling convenient and efficient product use. 4. Compliance with Safety Standards: Our monosodium glutamate meets the highest quality and safety standards, allowing for safe use in food production. General Usage Principle: Monosodium glutamate is a natural flavor enhancer that works with existing flavors to bring out the umami taste. It is typically added in small quantities (0.1-0.8% of finished food weight) during preparation or just before serving. Monosodium glutamate doesn't provide an independent flavor but enhances existing flavors, especially in meat, fish, and vegetables.