OENOTECH
V-Clean 1 kg
Special fining agent for musts and wines: vegetable proteins, vegetable activated carbon, bladderwra...
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V-Fermcontrol 1 kg
Complex clarifying and stabilizing agent for fermentation, with color stabilizing effect: PVPP, α-ce...
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F-Chitiglass 1 kg
Harmonizing substance to reduce polyphenols, against oxidation: PVPP, chitin derivatives (from A. ni...
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Oenotech Ferment Plus 10 kg
Oenotech Ferment Plus is an active yeast for the fermentation of mature, stable fruity and mature-sc...
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V-Fine 1 kg
Clarifying and stabilizing agent for quality white wines: PVPP, activated bentonite, bladderwrack. 3...
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S-PRO 5 kg
Extra tartar stability: for stabilizing potassium hydrogen tartrate and calcium tartrate.
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V-Protect P 1 kg
Combined product for sulfurization of musts, mash and wines: Potassium metabisulphite, L-ascorbic ac...
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Precell S 10 kg
Filtration aid for filtration: α-cellulose fibers, diatomaceous earth, perlite.
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Precell M 10 kg
Filtration aid for high-efficiency filtration: α-cellulose fibers, diatomaceous earth, perlite.
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S-Ferroprevent 1 kg
Stabilizer to prevent oxidation and bind metals (iron): citric acid, potassium metabisulphite, L-asc...
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S-Fizzydose 5 42 pcs/pack
Sulfur tablets for sulphuring wines: 5 g of sulfur dioxide/tablet.
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T-Citrus P 1 kg
A mixture of condensed tannin and gall tannins extracted from citrus trees, for white and rosé musts...
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On request
CUcitrate 0.01 kg
Copper citrate for the prevention and treatment of hydrogen sulfide (H2S) type tones.
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S-AlbuClar powder 0.1 kg
Color-saving clarifying agent made from egg white, for binding disturbing particles, for red wines.
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On request
K-Bicarbo 0.25 kg
Potassium bicarbonate for fine acid neutralization.
Dosage:
100 g/hl of product reduces tartaric ...
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B-Fast and Easy 0.5 kg
Special granulated active bentonite for quick and easy clarification of musts and wines.
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S-Tartre Contact 1 kg
Tartar seed crystal to maximize tartar stability: potassium hydrogen tartrate, potassium bitartrate.
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S-Sorb (potassium sorbate) 0,25 kg
Potassium sorbate for microbiological stabilization, against secondary fermentation.
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