About us

Kerttrade Italtechnológia Kft. was founded in 1992 by domestic investors to take over the commercial representation and consulting activities of various German companies in Hungary, as well as to develop its own commercial and import activities. Our company is located near Budapest, in the Dunavarsány Industrial Park, which is easily accessible from the M0 motorway.

We offer materials for beverage technology, including:

• Wine production technologies
• Brewing technologies
• Fruit juice production technologies
• All other beverage and "liquid food" production technologies

Most of the materials we distribute are manufactured by:

• the Canadian company Lallemand,
• the Italian origin Lafood Group S.R.L., 
• filter sheets, candles are products of the Swiss company Filtrox (Filtrox and Versafix filter sheets, filter candles),
• we are official distributors in Hungary of the world famous Bucher Vaslin machines, 
• EP Minerals Celatom diatomaceous earth,
• synthetic corks made from sugarcane by the American company Vinventions - Nomacorc closures,
• MOOG barrel cleaning systems,
• Unique Flextank tanks with superior solutions in food and material processing, cider, mead, spirit and winemaking.
• Well know high quality French Radoux Cooperage barrels and their Pronektar oak products (chips, staves, blocks, etc.) and
• Atlas Copco filter cartridges.

On the unit packaging of the treatment products, you will find not only the product name but also usage instructions and the shelf life. Product descriptions can be downloaded from our website, or upon request, we will send detailed usage guidelines.

It should be noted, however, that grapes and wine made from them are a gift of nature – meaning they are not exact materials – so the usage guidelines can only serve as recommendations. The quality of the finished wine can be influenced by the treatment process, but the most important factors are the quality of the harvest (the grapes) and the care taken during production.

You may ask, if wine treatment agents were not used in the past and good wine was still made, why do we now recommend them?

The answer is simple. Two things have changed:

1. Time factor: Nowadays, it is not enough to just have wine fermented by the end of winter; we want to consume it earlier. This means fermentation, clarification, maturation, etc., need to be accelerated.

2. Environmental damage: Due to the use of fertilizers and pesticides, there are chemical residues in the must and wine. Proximity to industrial plants and highways also introduces chemical contamination. Additionally, the phenomenon of the ozone hole (increased UV radiation) changes the structure of plants.

The combined effects of these factors can inhibit or negatively influence spontaneous fermentation/maturation processes.