Clarifying and enzymatic agents
Product | Composition / Properties | Main Effect | Suitable Use |
---|---|---|---|
Bentonite (100 g) | Bentonite (granulated) | Clarifies and removes floaters, depends on candidates; for light-colored beverages | Clarification (wine, cider, juice) |
Vinoferm Klarvit | Silicic acid + gelatin (2-component) | Rapid clarification (6–24 h), forms solid sediment | Universal clarifier (wine, beer, juice) |
Gelatin (Vinoferm, liquid 2 %) | Fish isinglass gelatin (liquid) | Fine clarification, bluish hue adjustment, rapid flocculation | High-turbidity wines (red) |
Gelatin (Vinoferm, 100 ml 20 %) | Gelatin + silicic acid | Clarifies with silicic acid; dosage 2.5–5 ml/10 l | Wines, juices, universal clarifier |
Erbslöh CompactLees | Special blend (wine yeast sediment) | Simplifies yeast sediment removal during bottle fermentation | Sparkling wine production (yeast sediment) |
Erbslöh Klar-Sol Super | Acidic silicon dioxide (white, silicate) | Removes protein and polyphenolic hazy particles | Finishing together with protein clarifiers |
Erbslöh Nacalit (1 kg) | Bentonite (organic) | Pre-clarification; high absorption, suitable for organic wines | Pre-clarification (organic production) |
Claril AF (1 kg, vegan) | Bentonite + PVPP + pea protein | Removes phenolic compounds, reduces oxidation risk | Vegan clarifier, protein stabilization |
Enoclar R (100 g) | Gelatin, egg albumin, bentonite, activated charcoal | Rapid clarification, minimal sediment, improved organoleptics | Complex clarifier (white and red wine) |
Enoclar B (100 g) | Bentonite, milk casein, PVPP, activated charcoal | Effective and rapid clarification, reduces sediment content | Clarification (especially white wines) |
FrankeClar Ellagico (100 g) | Ellagitannin, gelatin, egg albumin, bentonite, activated charcoal | Rapid clarification, small sediment, improves organoleptic properties | Protein stabilization, organoleptics |
FrankeBlanc Gallico (100 g) | Additive (anti-iron, protein stabilizer) | Prevents iron contamination, stabilizes proteins, antioxidant effect | Finishing white wines, antioxidant action |
Enzyme F (100 g) | Pectinase + maltodextrin + NaCl | Improves clarity, facilitates filtration, slightly affects color and organoleptics | Clarification and filtration (pectolytic) |
Enzyme EXCF (100 g) | Pectinase + maltodextrin + NaCl | Promotes sediment separation, enhances filtration, improves color | Effective color and clarification process |
PVPP (100 g) | Polyvinylpolypyrrolidone (E1202) | Binds polyphenolic compounds, improves clarity and stability | Polyphenol removal (in wines) |
Albumin (100 g) | Egg albumin (natural protein) | Improves clarity and stability, lyophilized quality | For wine clarification, natural |
42,60 €
13,80 €