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Enzymes and Clarification
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Bentonite White 1 kg
Bentoniet White 1 kg. Basic clarifying agent for wine. Safe and 100% natural. Consists of 100% calcium bentonite. Use 5 - 10 g per 10 litres wine. Extremely suitable as a clarifying agent, that is, the bentonite after the first time of siphon mixing with the wine and after 3 weeks siphoning and bottling.

€6.95*

Available
Bentonite White 140 g
Bentoniet White 140 gr. Basic clarifying agent for wine. Safe and 100% natural. Consists of 100% calcium bentonite.Sufficient for 100 liters of wine Extremely suitable as a clarifying agent, that is, the bentonite after the first time of siphon mixing with the wine and after 3 weeks siphoning and bottling.

€3.25*

Available
Pecto Enzyme I (Liquid) 250 ml
Breaks the pectin in the fruit and ensures maximum flavour and juice yield. Concentrated, easy to dose. Dosage: 8-10 ml per 10 kg of fruit, sufficient for 80-100 litres of wine. The processing time at 20°C is 12 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order to add the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€7.95*

not Available
Pecto Enzyme I (Liquid) 100 ml
Pecto Enzyme I (liquid) 100 ml. Breaks the pectin in the fruit and ensures maximum flavour and juice yield. Concentrated, easy to dose. Dosage: 8-10 ml per 10 kg of fruit, sufficient for 80-100 litres of wine. The processing time at 20°C is 12 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order to add the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€3.95*

not Available
Trenolin 4000 DF 30 ml
Trenolin 4000 DF. Can reduce the pressing time to 50% and increase the juice yield to 10%. Highly concentrated single liquid enzyme for pectin degradation. Content: 30 ml. Dosage: 10 ml / 100 kg most at 15 degrees C, with a contact time of 1-2 hours. Preferably keep in the refrigerator.

€5.95*

few Available
Pecto Enzyme II Liquid 1000 ml
Pecto Enzyme II (liquid) 1000 ml. Breaks the pectin in the fruit and ensures maximum flavour and juice yield. Concentrated, easy to dose. Dosage: 8-10 ml per 10 kg of fruit, sufficient for 80-100 litres of wine. The processing time at 20°C is 12 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order to add the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€29.95*

not Available
Rohpect-Pro 70 g
Rohpect-Pro 70 gr. Guarantees a better aroma and higher juice yield from your fruit. Indispensable when making wine from your own grapes because an optimal extraction of red dye takes place. Double concentrated. Double concentrated Dosage: 5 grams per 10 litres of most.

€5.95*

not Available
Mostgelatin 1000 ml
Mostgelatin 1000 ml. Very suitable as a pre-clarifying agent for all types of fruits. Application time: depending on the temperature ± 6-8 hours. Dosage 5-20 ml per 10 litres Shake well before use.

€11.50*

few Available
Super-Klar A-B for 10-25 litres
Super-Klar A-B. Fast and safe clearance for wine or beer. Use: Stir bag A through 5-25 litres of the liquid and repeat this operation 2 hours later with bag B. Already after 1-2 days the liquid is clear Then siphon the liquid one more time before bottling 14 days later. Good for 10-25 litres Ingredients: Water Chitosan Peeling sol solution.

€1.75*

not Available
Gelatine 100 g
Gelatine 100 g. Neutral clarifying agent wine, juice or beer in powder form.Also neutralizes an excess of tannin in wine.Dosage: 6 g / 10 liters, dissolve in hot water and stir into the liquid to be clarified. Siphon off after 1-3 weeks.

€4.75*

Available
Pecto Enzyme II Liquid 250 ml
Pecto Enzyme II (liquid) 250 ml. Breaks the pectin in the fruit and ensures maximum flavour and juice yield. Concentrated, easy to dose. Dosage: 8-10 ml per 10 kg of fruit, sufficient for 80-100 litres of wine. The processing time at 20°C is 12 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order to add the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€9.95*

not Available
Pecto Enzyme II Powder 75 g
Pecto Enzyme II powder, double concentrated. With an exposure time of 4-6 hours. 2-fold enzyme. In addition to pectin, starch breaks down in the fruit. Ideal with bananas, apples, pears, and plums. Dosage: 3 grams per 10 ltr wine / most, so sufficient for 250 litres. Unless otherwise stated, the indicated dose is at room temperature (20 ° C) and with a contact time of 4-6 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order of administering ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€4.95*

Available
Pecto Enzyme I Powder 75 g
Pecto Enzyme I powder with an exposure time of 4-6 hours. Breaks pectin in the fruit and ensures maximum taste and juice yield. Dosage: 3 grams per 10 litres of wine / most, sufficient for 250 litres. Unless otherwise stated, the indicated dose is at room temperature (20 ° C) and with a contact time of 4-6 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order adding the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€3.95*

few Available
MetaGum Erbslöh 1000 gr
MetaGum Erbslöh 1000 gr. Only perform treatment with Metagum in stabilized wines (treatment with Nacalit). Mixture of gum arabic and metatartaric acid. Extends the crystal stability (avoids / delays the precipitation of tartar crystals). Stabilizes the colour for red wines. Dosage: 10 grams / 100 ltr, add 2 - 3 days before bottling. Solve in 20 x the volume of wine and stir after a few minutes of rest by the total amount of wine to be treated. MetaGum Erbslöh 1000 gr. Only perform treatment with Metagum in stabilized wines (treatment with Nacalit).Mixture of gum arabic and metatartaric acid.Extends the crystal stability (avoids / delays the precipitation of tartar crystals).Stabilizes the colour for red wines.Dosage: 10 grams / 100 ltr, add 2 - 3 days before bottling.Solve in 20 x the volume of wine and stir after a few minutes of rest by the total amount of wine to be treated.

€22.95*

not Available
Gelatine 1 kg
Gelatin 1 kg.Neutral clarifying agent in powder form for wine, juice or beer.Also neutralizes an excess of tannin in wine.Dosage: 6 g / 10 liters, dissolve in hot water and stir into the liquid to be clarified. Siphon off after 1-3 weeks.

€18.50*

Available
Mostgelatin 250 ml
Mostgelatin 250 ml. Very suitable as a pre-clarifying agent for all types of fruits. Application time: depending on the temperature ± 6-8 hours. Dosage 5-20 ml per 10 litres Shake well before use.

€4.95*

few Available
Silica Clarifier 1 l
Silica clearance 1000 ml. Often used in combination with gelatin clearance. Liquid. Enough for 1,250 litres.

€9.95*

not Available
Rohpect-Pro 1 kg
Rohpect-Pro 1000 gr. Guarantees a better aroma and higher juice yield from your fruit. Indispensable when making wine from your own grapes because an optimal extraction of red dye takes place. Double concentrated. Double concentrated Dosage: 5 grams per 10 litres of most.

€59.95*

few Available
Alcotec 24 Turbo Klar Finings
Alcotec 24 Turbo Klar is a two-component fining agent for wine or turbo yeast wash. It will normally clear anything in 24 hours although some particularly difficult turbo yeast washes such as those from Alcotec 24, may require 48 hours. Comes in a dual sachet with total weight of 65 g which will clear 25 L.

€1.85*

Available
Quantity
Unit price
  • To 4
    €1.85*
  • To 9
    €1.75*
    -5.4 %
  • From 10
    €1.65*
    -10.8 %
Pecto Enzyme I (Liquid) 1 l
Pecto Enzyme I (liquid) 1000 ml. Breaks the pectin in the fruit and ensures maximum flavour and juice yield. Concentrated, easy to dose. Dosage: 8-10 ml per 10 kg of fruit, sufficient for 80-100 litres of wine. The processing time at 20°C is 12 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order to add the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€13.95*

not Available
Silica Clarifier 250 ml
Silica clearance 250 ml. Often used in combination with gelatin clearance. Liquid. Enough for 300 litres.

€4.95*

few Available
Pecto Enzyme I Powder 1 kg
Pecto Enzyme I powder with an exposure time of 4-6 hours. Breaks pectin in the fruit and ensures maximum taste and juice yield. Dosage: 3 grams per 10 litres of wine / most. Unless otherwise stated, the indicated dose is at room temperature (20 ° C) and with a contact time of 4-6 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order adding the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€17.95*

few Available
Pecto Enzyme II Powder 1 kg
Pecto Enzyme II powder, double concentrated. With an exposure time of 4-6 hours. 2-fold enzyme. In addition to pectin, starch breaks down in the fruit. Ideal with bananas, apples, pears, and plums. Dosage: 3 grams per 10 ltr wine / most. Unless otherwise stated, the indicated dose is at room temperature (20 ° C) and with a contact time of 4-6 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order of administering ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€19.95*

not Available
Pecto Enzyme II Liquid 100 ml
Pecto Enzyme II (liquid) 100 ml. Breaks the pectin in the fruit and ensures maximum flavour and juice yield. Concentrated, easy to dose. Dosage: 8-10 ml per 10 kg of fruit, sufficient for 80-100 litres of wine. The processing time at 20°C is 12 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order to add the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€4.95*

not Available