| Product Name | Product Discription | Application purpose | Downloads | |
| Processing step: Mash treatment |
|---|
| Naturase WG |
Powdered enzyme preparation (pectinase) |
Maceration of red grape mashes |
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|
| Liquid maceration enzyme |
Liquid enzyme preparation (pectinase) |
Crushing / Maceration of red grape mashes |
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|
| Naturase WM |
Enzyme granules (Pectinase) |
Maceration of white grape mashes |
|
|
| Naturase CM |
Enzyme granules (Pectinase) |
Cold maceration of grape mashes |
|
|
| NATUZYM MAX |
Liquid enzyme (pectinase) |
Breakdown / maceration of pome fruit mash |
|
|
| NATUZYM BE |
Liquid enzyme (pectinase) |
Extraction / maceration of berry mash |
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|
| KalfAsTann |
powdered blended product |
Protection against oxidation and off-flavours |
|
|
| KALFIT® |
Crystalline potassium pyrosulphite, E224 |
Protection against oxidation and off-flavours |
|
|
| AMMOFIT liquid |
70% ammonium bisulphite solution |
Protection against oxidation and off-flavours / yeast nutrient |
|
|
| KALFIT liquid |
25% potassium hydrogen sulphite solution |
Protection against oxidation and off-flavours |
|
|
| OENO-Tannin Bio (organic) |
Organic tannin from sweet chestnut wood |
Protection against oxidation |
|
|
| TANNO-Gal |
Tannin from plant galls |
Protection against oxidation |
|
|
| OENO-Tannin |
Tannin from sweet chestnut wood |
Protection against oxidation |
|
|
| OENO-Tannin Color |
Tannin blend |
Colour stabilisation in red grape mashes |
|
|
| Oak wood chips XS |
Extra fine for quick extraction |
Protection against oxidation and flavouring |
|
|
| Schliessmann Pulverised Coal / Activated Carbon GF |
Powdered / granulated activated carbon |
Correction of fungal and rot-like flavours |
|
|
| Processing step: must / juice treatment |
|---|
| GELA flott (conventional or organic) |
Hot-water-soluble, granulated gelatine |
Flotation |
|
|
| Tartaric acid |
Crystalline L-tartaric acid, E334 |
Lowering the pH level |
|
|
| KalfAsTann |
Powdered mixture |
Protection against oxidation and off-flavours |
|
|
| KALFIT® |
Crystalline potassium pyrosulphite, E224 |
Protection against oxidation and off-flavours |
|
|
| KALFIT®-Tablets |
Potassium pyrosulphite, easily soluble |
Oxidation protection and shelf life (protection against bacteria) |
|
|
| Naturase WM |
Enzyme granules (pectinase) |
Clarification and demucilage of grape must |
|
|
| Clarifying Enzyme (liquid) |
Liquid enzyme preparation (pectinase) |
Clarification / Flotation of grape must |
|
|
| NATUZYM DP Ultra |
Liquid enzyme (pectinase) |
Clarification of pome fruit juices |
|
|
| NATUZYM FAA |
Liquid enzyme (alpha-amylase) |
Starch degradation in pome fruit juices |
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|
| NATUZYM PE Mash |
Liquid enzyme (pectinase) |
Enzymatic treatment of pome fruit juices for the ‘Chapeau brun’ process in cider production |
|
|
| ALBEX-Bentonite |
Granular calcium bentonite, low in iron, E558 |
Protein removal from grape must |
|
|
| Pea protein |
Powdered plant-based protein |
Flotation |
|
|
| Calcium chloride E509 |
Crystalline powder |
Removal of sediment using the ‘Chapeau-brun’ method in cider production at the start of fermentation |
|
|
| SILOXOL-plus |
Liquid silica sol, 30% |
Clarification combined with gelatine |
|
|
| GLUTA Forte (conventional or organic) |
Hot-soluble, granulated gelatine |
Clarification together with silica sol |
|
|
| Liquid gelatine, 20% |
Stabilised gelatine solution |
Clarification by means of sedimentation combined with silica sol |
|
|
| Gelatine powder |
Cold-soluble gelatine |
Clarification combined with silica sol |
|
|
| VEGEFINE® |
Powdered potato protein |
Floation and fining |
|
|
| Schliessmann Pulverised Coal / Activated Carbon GF |
Powdered / granulated activated carbon |
Colour and flavour correction |
|
|
| Wine deacidification lime |
Calcium carbonate, E170 |
Chemical deacidification |
|
|
| KHC lime for fine deacidification |
Potassium hydrogen carbonate, E501 (ii) |
Chemical deacidification |
|
|
| Specialised lime for double salt precipitation |
Microcrystalline calcium carbonate |
Double salt precipitation |
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|
| Processing step: Fermentation |
|---|
| ANCHOR yeasts |
ANCHOR dry pure-culture yeasts |
Production of top-quality and cult wines |
|
|
| ANCHOR VIN 13 |
ANCHOR dry pure-culture yeast (S. cerevisiae), for white grape varieties in general, particularly Riesling, Gewürztraminer and Muscat varieties; also suitable for the production of sparkling |
Fresh, fruity white and fruit wines |
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|
| ANCHOR VIN 2000 |
ANCHOR dry pure-culture yeast (S. cerevisiae), for Müller-Thurgau, Chardonnay, Sauvignon Blanc and Muskat-Silvaner |
Aromatic, complex white wines |
|
|
| ANCHOR VIN 7 |
ANCHOR Dry Pure Culture Yeast (S. cerevisiae), Recommended Grape Varieties: Müller-Thurgau, Silvaner, Scheurebe, Sauvignon Blanc, Muskat-Silvaner |
White wines with exotic fruit notes |
|
|
| ANCHOR NT 116 |
ANCHOR dry pure-strain yeast (S. cerevisiae), recommended for Pinot Noir, Regent, Lemberger, Samtrot, Acolon and Merlot. |
Full-bodied red wines |
|
|
| ANCHOR NT 116 |
Pure yeast strain, recommended for Pinot Blanc, Pinot Gris, Kerner, Chardonnay, Goldriesling, Pinot Noir, Regent, Lemberger, Acolon and Merlot, white Riesling |
Aromatic white wines |
|
|
| ANCHOR NT 50 |
ANCHOR dry pure-strain yeast (S. cerevisiae), for red grape varieties in general, particularly Pinot Noir, Dornfelder, Lemberger and Regent |
Spicy, full-bodied red wines |
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|
| ANCHOR NT 202 |
ANCHOR dry pure-strain yeast (S. cerevisiae), for Pinot Noir, Lemberger, Regent, Acolon and other new grape varieties |
Full-bodied, structured red wines |
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|
| ANCHOR WE 372 |
ANCHOR Dry Wine Yeast (S. cerevisiae), for red wines with residual sweetness |
Fruity, floral red wines |
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|
| ANCHOR N 96 |
Bayanus yeast for sparkling wine base wines and to prevent fermentation stoppages |
Neutral base wines for sparkling wine |
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|
| ANCHOR Alchemy I |
Yeast blend for Riesling, Müller-Thurgau, Kerner, Chardonnay |
Fruity, floral and oaky white wines |
|
|
| ANCHOR Alchemy II |
Yeast blend for Silvaner, Scheurebe and Sauvignon Blanc (Muskat-Silvaner) |
Fruity and spicy white wines |
|
|
| ANCHOR Alchemy III |
Yeast blend for Pinot Noir and Schwarzriesling |
Floral and fruity, complex red wines |
|
|
| ANCHOR Alchemy IV |
Yeast blend for red and fruit wines |
Red wines and fruit wines suitable for ageing, with pronounced fruity aromas |
|
|
| ANCHOR Exotics Mosaic |
Hybrid of S. cerevisiae and S. paradoxus |
Full-bodied red wines fermented in oak barrels |
|
|
| ANCHOR Exotics Mosaic |
Hybrid between S. cerevisiae and S. paradoxus |
Complex, exotic white wines fermented in oak barrels |
|
|
| ANCHOR Exotics Novello |
Hybrid between S. cerevisiae and S. cariocanus |
Exotic, full-bodied cult red wines |
|
|
| ANCHOR Exotics Novello |
Hybrid between S. cerevisiae and S. cariocanus |
Exotic, fruity white cult wines |
|
|
| ANCHOR Thiol Bloom |
Wines whose aroma is characterized by thiols |
Wines whose aroma is characterised by thiols |
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|
| VitiFerm Alba Fria BIO |
Organic-certified dry pure-culture yeast |
For white wines typical of the grape variety, with a smooth texture |
|
|
| VitiFerm Pinot Alba BIO |
Organic-certified dry pure-culture yeast |
Creamy wines made from white Burgundy grape varieties |
|
|
| VitiFerm Paradisi BIO |
Organic-certified dry pure-culture yeast |
For fruity rosés and aromatic white wines |
|
|
| VitiFerm Rubino Extra BIO |
Organic-certified dry pure-culture yeast |
Foir varietal, complex red wines made in mash fermentation |
|
|
| VitiFerm Sauvage BIO |
Organic-certified dry pure-culture yeast |
Wild yeast for terroir-driven red and white wines |
|
|
| VitiFerm Vulcano BIO |
Organic-certified dry pure-culture yeast |
A blend of wild yeasts for particularly aromatic fruit and honey wines |
|
|
| VitiFerm Esprit BIO |
Organic-certified dry pure-culture yeast |
Robust yeast for the second fermentation |
|
|
| Anchor NOURISH |
Complex yeast supplement from ANCHOR |
Yeast nutrition |
|
|
| Anchor CONQUER |
Complex yeast supplement from ANCHOR |
Yeast nutrition after fermentation has stopped |
|
|
| Anchor REVIVE |
Complex yeast nutrient from ANCHOR |
Yeast nutrient for use during rehydration |
|
|
| Yeast cell wall |
Powdered yeast crust preparation |
Yeast fortification, detoxification of the fermenting must |
|
|
| FermControl Bio |
Made from certified organic, inactivated yeast |
Yeast nutrition and fortification |
|
|
| Clear Up Bio |
Cell wall preparation, made from certified organic, inactivated yeast |
Yeast fortification, detoxification of the fermenting must |
|
|
| Thiamine - Vitamin B1 |
Thiamine hydrochloride (powder) |
Vitamin supply to the fermenting yeast |
|
|
| Diammonium phosphate (DAP) |
Crystalline fermentation salt containing nitrogen and phosphorus |
Nutrition of the fermenting yeast |
|
|
| Ammonium sulphate, E517 |
Crystalline, nitrogen-containing fermentation salt |
Yeast nutrition |
|
|
| Processing step: Malolactic Fermentation (MLF) |
|---|
| ANCHOR Duet Soft |
Freeze-dried MLF starter culture blend (Oenococcus / Lactobacillus) |
MLF occurring simultaneously with alcoholic fermentation |
|
|
| ANCHOR Duet Mature |
Freeze-dried MLF starter culture blend (Oenococcus / Lactobacillus) |
MLF occurring simultaneously with alcoholic fermentation |
|
|
| ANCHOR Duet Arom |
Freeze-dried MLF starter culture blend (Oenococcus / Lactobacillus) |
MLF occurring simultaneously with alcoholic fermentation |
|
|
| MaloBacti HF2 DI |
Freeze-dried MLF starter culture (Oenococcus) |
MLF in wines with a pH of 3 or higher |
|
|
| MaloBacti CN1 DI |
Freeze-dried MLF starter culture (Oenococcus) |
MLF without the formation of lactic notes |
|
|
| MaloBacti AF3 DI |
Freeze-dried MLF starter culture (Oenococcus) |
MLF in wines high in alcohol and tannins |
|
|
| MaloControl Bio |
Powdered, organically certified BSA nutrient |
Boosting MLF bacteria |
|
|
| Lysozyme |
Enzyme granules (lysozyme) |
Delay in the onset of the undesirable MLF |
|
|
| Processing step: Maturation / Fining |
|---|
| Naturase Arom |
Enzyme granules (pectinase with ß-glucosidase side activity) |
Aroma release in white wines |
|
|
| Naturase L |
Enzyme granules (β-glucanase) |
Promoting yeast lysis during fine yeast ageing |
|
|
| ALBEX-Bentonite |
Granular calcium bentonite, low in iron, E558 |
Protein removal |
|
|
| SILOXOL-plus |
Liquid silica sol, 30% |
Clarification combined with gelatine |
|
|
| GLUTA Forte (conventional or organic) |
Hot-water-soluble, granulated gelatine |
Tannin and wine fining |
|
|
| Pea protein |
Powdered plant-based protein |
Tannin and wine / must fining |
|
|
| Fish bladder powder |
Granulated fish gelatine |
Clarification and tannin adjustment |
|
|
| VEGEFINE® |
Powdered potato protein |
Tannin correction |
|
|
| Schliessmann Activated Carbon GF |
Granulated activated carbon |
Colour and flavour correction |
|
|
| Schliessmann Pulverised Coal |
Powdered activated carbon |
Colour and flavour correction |
|
|
| Schliessmann PVPP |
Polyvinylpolypyrrolidone, in powder or granule form, E1202 |
Removal of bitter and oxidised polyphenols |
|
|
| Copper sulphate |
Crystalline copper sulphate |
Correcting the hydrogen sulphide default in wine |
|
|
| Potassium ferrocyanide |
Crystalline potassium ferrocyanide, E536 |
Metal removal by blue fining |
|
|
| OENO-Tannin Bio |
Organic-certified tannin derived from sweet chestnut wood |
Flavour balance and structure in white wine |
|
|
| OENO-Tannin Color |
Tannin blend |
Flavour harmonisation |
|
|
| Oak wood chips |
French or American oak, medium size, four toasting levels |
For flavouring with (toasted) wood |
|
|
| Oak wood cubes |
1 x 1 x 1 cm³, medium and dark toasting |
For flavouring with (toasted) wood |
|
|
| Oak wood blocs |
5 x 4.5 x 0.6 cm³, medium toast |
For flavouring with (toasted) wood |
|
|
| Oak wood staves |
96 x 4.7 x 0.7 cm³, medium toast |
For flavouring with (toasted) wood |
|
|
| Apple aroma for cider |
Liquid flavouring extract |
Enhancing the aroma of apple cider |
|
|
| Wormwood flavour extracts |
Liquid spice extracts for flavouring |
Making vermouth |
|
|
| Mulled wine spice extracts |
Liquid spice extracts for flavouring |
Aromatisation of mulled wine |
|
|
| Ascorbic acid |
Crystalline vitamin C, E300 |
Protection against oxidation and UTA (atypical ageing tone) |
|
|
| Carbon dioxide dispenser cartridge |
A ceramic or stainless steel candle for the fine dispersion of carbon dioxide in the tank |
Refresh of wine using a light CO2 treatment |
|
|
| Processing step: Stabilization / preservation |
|---|
| KALFIT® |
Crystalline potassium pyrosulphite, E224 |
Oxidation protection and shelf life (protection against bacteria) |
|
|
| KALFIT®-tablets |
Potassium pyrosulphite, easily soluble |
Oxidation protection and shelf life (protection against bacteria) |
|
|
| TANNO-Gal |
Tannin from plant galls |
Oxidation protection |
|
|
| OENO-Tannin Balance |
blend of grape seed tannins and grape skin tannins |
Enhancing body and fruitiness |
|
|
| OENO-Tannin Soft |
Grape seed tannin |
Protection against oxidation |
|
|
| CORPO-Tannin Struktur |
Toasted oak wood tannin |
Antioxidant protection and harmonisation |
|
|
| CORPO-Tannin Selection |
Blend of tannins from toasted oak |
Antioxidant protection and harmonisation |
|
|
| CORPO-Tannin Consonus |
Tannin-blend |
Antioxidant protection and harmonisation |
|
|
| QUEBRACHO-Tannin SR |
Quebracho-Tannin |
Colour stabilisation in red wine production, protection against oxidation |
|
|
| Potassium sorbate |
Sorbic acid, E202 |
Preservation (protection against secondary fermentation) |
|
|
| Granulated gum arabic |
Easily soluble granules made from Acacia seyal, E414 |
Stabilisation of wines to prevent the precipitation of tartar |
|
|
| Granulated gum arabic plus |
Easily soluble granules made from Acacia senegal, E414 |
Stabilisation of wines to prevent the precipitation of tartar |
|
|
| CORPO-Vin |
30% gum arabic solution, Acacia Seyal |
Stabilisation of wines to prevent the precipitation of tartar |
|
|
| Meta-tartaric acid |
Crystalline meta-tartaric acid E353 |
Stabilisation of wines to prevent the precipitation of tartar |
|
|
| Schliessmann CMC liquid |
Carboxymethylcellulose solution 21%, E466 |
Stabilisation of white, rosé and sparkling wines to prevent the precipitation of tartar |
|
|
| Liquid KPA (potassium polyaspartate) |
Potassium polyaspartate solution (20%), E 456 |
Stabilisation of wines to prevent the precipitation of tartar |
|
|
| Crystall-tartar |
Crystalline potassium hydrogen tartrate E336 (i) |
Seed crystal for the precipitation of tartar |
|
|
| Mannoprotein |
Powdered yeast mannoprotein |
Stabilisation of wines to prevent the precipitation of tartar |
|
|
| Tartaric acid |
Crystalline L-tartaric acid, E334 |
Acidifying agents for winemaking |
|
|
| Malic acid |
Crystalline DL-malic acid E296 |
Acidifying agents for winemaking |
|
|
| Lactic acid |
80% lactic acid, E270 |
Acidifying agent for winemaking |
|
|
| Citric acid |
Crystalline citric acid E330 |
Acidifiers for mead production |
|
|
| Citric acid |
crystalline citric acid E330 |
Metal stabilisation of grape wines |
|
|
| Processing step: Filtration |
|---|
| Naturase Filtration |
Enzyme granules (pectinase / β-glucanase) |
Facilitating filtration by breaking down Botrytis glucan |
|
|
| CS-Cell filtration cellulose |
Powdered cellulose in various grades as a filter aid |
Pre-settling filtration and sludge treatment |
|
|
| Filter layers |
Depth filter layers measuring 40cm x 40cm |
Layered filtration |
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|