23
Sep
2026
OENO-Tannin Bio
Powdered extract from the wood of the sweet chestnut (Castanea sativa, from certified organic forestry). For colour stabilisation in red wine musts; as a reaction partner for protein during fining of musts and wines low in tannins; for significant sensory effects, particularly in white wine: improvement of structure, masking of bitter notes on the finish, and harmonious integration of wood tannins following ageing in oak barrels.
Pack sizes: 50g, 500g and 1kg
Product information
12
May
2026
Cocktail-Premix àBarthol
- A cocktail recipe made with a clean, home-distilled spirit -
Naturally flavoured and coloured, sweetened with wholesome ingredients
Formulation and mixing recommendations
23
Feb
2026
Cubes, made from american oak
- medium toasting -
Unlike French oak, the wood of the American white oak imparts a more delicate, distinctly vanilla-like aroma to the wine it is used to age.
Pack sizes: 100g and 1kg
12
Jan
2026
Opti Molk Plus
A special dry pure yeast blend for the fermentation of whey, whey concentrates and mashes made from whey powder. Optimal results are achieved when lactose is first hydrolysed using our lactase.
Packaging: 500g vacuum pack and 100g screw-top tin
Process description
11
Jan
2026
Lactase
- New enzyme preparation for distilleries -
Liquid enzyme for the saccharification of lactose in distillation mashes made from whey
Whey, a by-product of cheese production, is becoming increasingly important as a raw material in home distilling. As the lactose it contains cannot be fermented directly, it must be broken down enzymatically into glucose and galactose. These two sugars can be completely fermented within a few days at around 25°C using our pure culture yeast Opti Molk Plus. The addition of the yeast nutrient preparation ANCHOR Nourish or our distillation mash nutrient facilitates the complete fermentation of lactose-rich whey mashes made from concentrated whey or whey powder.
Lactase dosage: 60–80 ml/hl whey mash
Process description
23
Sep
2025
OENO-Tannin Color
A blend of various tannins for colour intensification and stabilisation (added to red grape must) as well as for flavour harmonisation and protection against oxidation in wines
Pack sizes: 50g, 500g and 1kg
Product information
14
Jul
2025
Vinegar nutrient
Combination preparation for supplying acetic acid bacteria in all methods of fermentative vinegar production
Dosage: 50–60 g/hl
Packaging: 100 g, 1 kg, 10 kg
Product information
3
Mar
2022
Gelling with "Pectin Kongelial"
- for household and commercial, conventionally produced and organic products -
Easily soluble, calcium-containing gelling agent for the preparation and preservation of jams, marmalades, fruit spreads, fruit juice jellies, wine jellies, flower jellies and fruit sauces.
Composition: Virgin apple pectin E440i, sucrose for standardisation, firming agent calcium citrate E333.
Packaging: 20g-bag / 100g screw-top can / 1kg bag / 5kg bucket
Dosage: 100g / 5 to 10kg end product
2
May
2019
8
Mar
2019
Opti-Fruit plus
Active dried yeast blend for the reliable fermentation with extreme aroma formation in fruit and honey wines as well as for distilling mashes from fruits, honey and molasses.
Many trial fermentations and distillations during the previous years have shown:
Fruit, honey and rum distillates are characterized by an exceptionally fruity fullness of aromas.
Honey wine can be fermented in a clean, continuously calm fermentation directly from the complete mixture of 2 liters of water to 1 kg of honey. This mixture, supplemented by 40g diammonium phosphate / DAP and 300g citric acid / Zitronensäure per 100 liters, ferments at 20 °C within 6-8 weeks to a honey wine with over 16%vol of alcohol and a content of residual sugar of 10-20g/L.
Honey mashes for distillation (honey brandy) may be fermented more quickly and, above all, completely with slightly higher water proportions, acidification with PM acid to pH3 and with addition of 30-40g of fermentation nutrient for distilling mashes / Brennmaischenährstoff per hl.
