Harmonization, fining and such

Example of the range of products that harmonize and fine wine:   SIHA Clarifying, fining and stabilization agents Puranit For effective clarification and stabilization of proteins in must, wine, and fruit juice Puranit Extra For gentle clarification and stabilization of proteins in must, wine and fruit juice Ca - Bentonite Granulate Absorption of protein substances in wine Active - Bentonite Granulate Enhanced absorption power at low trub volumes Must Bentonite Granulate Simple separation of bentonite with the desliming trub Carbonite M For early absorption of unwanted odourous substances Na Bentonite Granulate and Powder Absorption of protein substances in wine and other beverages Clarifying Gelatine, Fine Grains Absorption of tannins, also serves for clarifying fining Gelatin "Cold soluble" Clarifying fining Clarifying Gelatin "Liquid" Clarifying fining Flotation Gelatin Especially useful for flotation Optigel Reduces polyphenol content BAYKISOL 30 Improves flocculation of clarifying fining Potassium Caseinate Reduces unwanted polyphenol contents in highly coloured wine Optipur® Absorbes undesired stale flavours and discolouring due to ageing SIHA - Isinglass Used for fining of wines with low tannin contents and for clarifying fining after ferrous fining Activated Carbon "FA"/"GA" Reduces unwanted colours/flavours in grape- and fruit wines but also in spirits production Wine Lime special Reduces tartaric acid content Potassium Bicarbonate Fine deacidification of wine Pure Tartar Tartar stabilization Metatartaric acid Prevents growth of potassium tartarte crystals Tartaric acid For acidification of some beverages Potassium Ferrocyanide Reduces iron and copper content in wine Copper sulphate Treatment of odour and taste in wines Ascorbic acid Protects beverage against oxidation Tannin Liquid For bottle fermentation of sparkling wine Tannin FC Protects red wine mesh and must against oxidation Tannin QE Improves the clarification and stabilization of young red wine Brilliant Liquid Used as a shaking aid in bottle fermentation of sparkling wine Potassium Sorbate Inhibition of yeasts and moulds in bottled wines Potassium Metabisulphite "powder" Sulphurization of mashes, musts and young wines CARBOGRAN "FA"/"GE" Beverage improvement just as powder carbons Combi Acid "Liquid"/"Granulate" Acidification of distilling mash, suppresses unwanted microorganisms   SE Concentrated Silicone Defoamer Prevents unwanted mash foaming during distillery     More information at request                                     © Nerhammar Consulting In case of web-related problems contact the Webmaster