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ABC-Labor

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Beratung
Chemische Sachverständige

 

LALLZYME HC

LALLZYME HC

  • Special enzyme for white musts
  • Highly efficient pectinases for a faster clarification
  • Quick settling, reduction of undesirable wild yeasts
  • Very good clarification efficiency from 15°C
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LALLZYME C-Max

LALLZYME C-Max

  • Pectolytic enzyme
  • Effective from 5°C
  • Active with low pH-values
  • Rapid sedimentation
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LALLZYME OE

LALLZYME OE

  • Special enzyme for red mashes and musts
  • Eases the clarification
  • Increases the sugar and juice yield
  • Optimisation of the maceration process
  • Improves colour extraction
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ROHAVIN MX

ROHAVIN MX

  • Liquid pectinase for rosé and white wine
  • Increased juice yield
  • Improved press performance
  • Effective even at low temperatures
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ANAFIN Most K

ANAFIN Most K

  • Compound consisting of silicates, casein and gelatine
  • Reduces negative phenolic compounds
  • Quick and effective clarification of must
  • Delayes early aging of wines
  • Dense turbidity depot
  • Easy application
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ANAFIN Most (without casein)

ANAFIN Most (without casein)

  • Compound consisting of silicates, gelatine and PVPP
  • Reduces negative phenolic compounds
  • Rapid and effective clarification of must
  • Delayes early aging of wines
  • Dense turbidity depot
  • Easy application
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ANAFIN Qi

ANAFIN Qi

  • Chitin derivative for phenol reduction
  • No animal compounds (vegan)
  • Active against mushroom aromas
  • Reduction of oxidation notes
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IOC Qi up

IOC Qi up

  • Chitin derivative for flotation
  • Gelatine substitute
  • No animal components (vegan)
  • Perfect flotation performance
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IOC Inofine V

IOC Inofine V

  • Pure vegetable protein
  • Gelatine substitute
  • Clarification of must and wine
  • Also for must flotation
  • In combination with silica gel
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IOC No[Ox]

IOC No[Ox]

  • Chitin derivative for phenol reduction
  • No animal components (vegan)
  • Active against oxidation notes
  • Can be used in must and wines
  • Fast reaction - quick sedimentation
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Tannin F

Tannin F

  • Must and mash tannin
  • Stabilisation of color for red wines
  • Improvement of structure
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LiquiSulf

LiquiSulf

  • 20% ammonium hydrogen sulphite solution
  • For mash, must and new wine
  • Not approved for wine
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Carbovin GE

Carbovin GE

  • Low-dust active carbon for must and wine treatment
  • High absorption capacity
  • Removes smell and taste flaws
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Bentopur

Bentopur

  • Protein stabilisation in must and wine
  • Relatively low lees volume
  • Suitable for co-fermentation
  • Low iron content
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