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CELSTAB1.05-VAR
Carboxymethyl cellulose gum solution (CMC/ E466).
LYSOZ1
Enzyme with endo-glucosidase activity extracted from egg whites. Degrades gram(+) bacterial cell including Oenococcus, Lactobacillus and Pediococcus.
MANNOFEEL1.08-VAR
Specific yeast cell wall mannoprotein for the colloidal stabilization of wine. Improves mouthfeel.
MANNOSPARK1.08
Specific yeast cell wall mannoprotein for tartaric and colloidal stabilization of sparkling wines. Improves mousse retention in sparkling wines.
MANNOLIQ200-1.08-VAR
Specific yeast cell wall mannoprotein for the stabilization of potassium bitartrate salts in wine.
MANNOSWEET-1
Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for colloid stabilisation of wines and to add finesse.
MICROCALPH1-VAR
High quality natural sodium bentonite with a high adsorption capacity for protein stabilization in wines and must over a large pH range.
MICROCOL-FT-UNIT
Natural calcium sodium bentonite for protein stabilization of juice or to wine during crossflow filtration.
MICROCONTROL0.25
Blend of chitosan (100% based on fungal origin) and inactivated yeast for reducing microbial load of unfavorable micro-organisms.
OENOBRETT0.023-VAR
Chitosan and pectinase / glucanase enzymatic preparation for the control of Brettanomyces spoilage in red wines.
OENOGOM2.5-VAR
New generation or arabic gum presented in instant form that dissolves rapidly and entirely. Can be used directly with no subsequent filtration.
BITAR5
Potassium bitartrate.
STAV1.1-VAR
Purified and filtered solution of selected gum arabic, 100% Acacia verek for color stabilization of red and rose wines.
STAVSP1.1-VAR
Purified and filtered solution of selected arabic gum, with a very low clogging index for colloidal stabilization and improved mouthfeel.