Yeasts, enzymes and treatment
Anchor Nourish Yeast Nutrient 100g
This yeast nutrient preparation Anchor Nourish provides targeted nutrient supply for fermenting yeast in grape must and mash. The combination of readily available nitrogen, phosphorus, vitamins and trace elements supports stable fermentation management, improves yeast vitality and reduces fermentation issues. The product promotes complete and consistent fermentation even in high-sugar musts and honey wine fermentations. Advantages & Functions • Optimal nutrient supply for fermenting yeast • Promotes stable and complete fermentation • Reduces fermentation faults and off-flavours Frequently Asked Questions What is Anchor Nourish used for? It is used for nutrient supply of yeast in grape must, mash and honey wine fermentations. What is the recommended dosage? The recommended dosage is 30–50 g per hL grape must or mash. What is the effect on fermentation? It supports stable fermentation, higher yeast vitality and complete fermentation.
Content: 0.1 kg (€129.90 / 1 kg)
Anti-caking agent Pectin Ex 100
This anti-gelling agent in a 10 g pack with pectin-degrading enzymes supports the liquefaction of fruit and grape mash to improve juice yield and clarification performance. PECTIN-EX 100 specifically breaks down pectin, facilitates pressing and accelerates juice flow during mash, juice and wine processing. Benefits & Functions • Pectin degradation through enzyme activity improves the liquefaction of fruit and grape mash • Optimized juice flow facilitates pressing and increases juice yield • Supports clarification improves the clarity of juice and wine during processing Frequently Asked Questions What applications is PECTIN-EX 100 suitable for? The enzyme preparation is suitable for fruit and grape mash as well as juice and wine production. What dosage is recommended? A dosage of 3 g/hL for juice and 6 g/hL for mash is recommended. How is PECTIN-EX 100 supplied? The product is supplied in a 10 g pack.
Biogen M fruit acid concentrate
Biogen M is a fruit acid concentrate for lowering the pH value in distilling mashes and is used to protect the mash. The pH value should be 3.0–3.3 after the acid has been added. The dosage is 0.3–0.4 l/hl for fruit mash and up to 0.8 l/hl for other mashes or roots. The required quantity depends on the variety, vintage and ripeness of the fruit used. If the mash is to be stored for a longer period after fermentation has finished, a further addition after the end of fermentation is recommended. Biogen M should be added no earlier than 1 day and no later than 3 days after the start of fermentation. Advantages & Functions • Fruit acid concentrate for lowering the pH value in distilling mashes • Dosage 0.3–0.4 l/hl for fruit mash, up to 0.8 l/hl for other mashes or roots • Supports a clean fermentation and promotes the formation of fruit-specific bouquet compounds Frequently Asked Questions What is Biogen M used for? Biogen M is used to lower the pH value in distilling mashes as mash protection. What is the dosage? The dosage is 0.3–0.4 l/hl for fruit mash and up to 0.8 l/hl for other mashes or roots. When should Biogen M be added? Biogen M should be added no earlier than 1 day and no later than 3 days after the start of fermentation. It should be added during vigorous fermentation.
Calcium bentonite, pearled, 1 kg
Calcium Bentonite, pearled, 1 kg, suitable for clarification and protein removal in wine and other beverages and facilitates filtration. Dosage: 50–300 g/hl. The required quantity can be mixed directly into the beverage or stirred into 3 to 5 times the amount of water and left to swell and settle for 6–12 hours. The supernatant water is then poured off and the bentonite slurry is stirred into the beverage. Benefits & Functions • Suitable for clarification and protein removal in wine and other beverages • Dosage of 50–300 g/hl • Facilitates filtration Frequently Asked Questions What is Calcium Bentonite used for? For clarification and protein removal in wine and other beverages. What is the dosage? 50–300 g/hl. How is Calcium Bentonite applied? It can be mixed directly into the beverage or stirred into 3 to 5 times the amount of water, left to swell and settle for 6–12 hours, after which the supernatant water is poured off and the bentonite slurry is stirred into the beverage.
champagne yeast
Sparkling wine yeast is a dry pure culture yeast containing Saccharomyces bayanus for the second fermentation in sparkling wine production and for restarting sluggish or stuck fermentations in grape and fruit wines and distillation mashes. Advantages & Functions • Saccharomyces bayanus for the second fermentation in sparkling wine production • For restarting sluggish or stuck fermentations • Suitable for white wines as well as grape and fruit wines Frequently Asked Questions What is the dosage of the sparkling wine yeast for sparkling wine production? The dosage for sparkling wine production is 10–20 g/hl. What is the dosage for stuck fermentations? For stuck fermentations, 30–50 g/hl are used. How is the sparkling wine yeast prepared? The required amount is stirred into approximately 10 times the amount of lukewarm water or a must-water mixture, left to stand for about 20 minutes, briefly stirred again and then added to the must or mash.
Dry pure yeast 5g
This active dry yeast in 5 g packaging is designed for the fermentation of small batches of must or mash in the range of 25–50 litres. The fermentation-active pure culture yeast supports reliable and complete alcoholic fermentation of fruit mashes and musts and ensures stable fermentation performance even in small-scale applications. Advantages & Functions • Suitable for 25–50 l must or mash • Fermentation-active pure culture yeast for reliable fermentation • Supports complete alcoholic fermentation Frequently Asked Questions What batch size is this yeast suitable for? The yeast is suitable for 25–50 litres of must or mash. What is the yeast used for? It is used for alcoholic fermentation of must and mash. What is the function of the pure culture yeast? It ensures stable and complete fermentation.
Dry pure yeast Opti Fruit Plus
This active dry yeast in a 100 g pack with alcohol tolerance up to 16.5% vol supports reliable fermentation of fruit mash, fruit wines and mead at fermentation temperatures from 12 to 22 °C. The yeast is suitable for mash, must and juice and enables complete fermentation even at high sugar levels up to 115 °Oe. Benefits & Functions • 100 g pack for dosing larger quantities of mash, must or juice • High sugar and alcohol tolerance supports stable fermentation up to 115 °Oe and 16.5% vol • Complex aroma formation improves the sensory profile of fruit wines and mead Frequently Asked Questions What applications is the yeast suitable for? The active dry yeast is suitable for fruit mash, fruit wines, mead as well as must and juice. What dosage is recommended? A dosage of 15 to 25 g per hectolitre of mash, must or juice is recommended. Is the yeast approved for organic applications? The yeast is also approved for EU organic production.
Content: 0.1 kg (€299.50 / 1 kg)
Fermentation fix for pome fruit
Gärfix Kernobst with a special enzyme combination tailored to pome fruit ensures the liquefaction of pome fruit mash and contains a pure culture yeast optimized for fruit distilleries for rapid and complete fermentation. Advantages & Functions • Special enzyme combination – supports the liquefaction of pome fruit mash • Optimized pure culture yeast – supports rapid and complete fermentation • Dosage 50 g/hl – suitable for use in mash Frequently Asked Questions What is Gärfix Kernobst intended for? Gärfix Kernobst is intended for fruit distilleries and specifically for pome fruit mash. What is the dosage of Gärfix Kernobst? The specified dosage is 50 g per hectolitre of mash.
Content: 0.1 kg (€101.60 / 1 kg)
Fermentation fix for stone and berry fruits
Gärfix for stone fruit and berries with a special enzyme combination tailored to fruit mashes supports mash liquefaction and contains a pure culture yeast optimized for fruit distilleries for rapid and complete fermentation. Advantages & Functions • Special enzyme combination – supports mash liquefaction • Optimized pure culture yeast – supports rapid and complete fermentation • Dosage 50 g/hl – suitable for use in mash Frequently Asked Questions What is Gärfix intended for? Gärfix is intended for fruit distilleries and fruit mashes. What is the dosage of Gärfix? The specified dosage is 50 g per hectolitre of mash.
Content: 0.1 kg (€129.50 / 1 kg)
Fermentation fix for stone and berry fruits 2500g
Gärfix for stone fruit and berries with a special enzyme combination tailored to fruit mashes supports mash liquefaction and contains a pure culture yeast optimized for fruit distilleries for rapid and complete fermentation.Advantages & Functions• Special enzyme combination – supports mash liquefaction• Optimized pure culture yeast – supports rapid and complete fermentation• Dosage 50 g/hl – suitable for use in mashFrequently Asked QuestionsWhat is Gärfix intended for?Gärfix is intended for fruit distilleries and fruit mashes.What is the dosage of Gärfix?The specified dosage is 50 g per hectolitre of mash.
Content: 2.5 kg (€59.60 / 1 kg)
Fermentation fixative for pome fruit 2500g
Gärfix for pome fruit supports the liquefaction of pome fruit mashes and a rapid, complete fermentation with a pome-fruit-specific enzyme and pure yeast combination. The product is added directly during mashing by sprinkling it into the mash in portions. Advantages & Functions • Pome-fruit-specific enzyme combination – supports reliable liquefaction of the mash • Optimized pure yeast – promotes rapid and complete fermentation • Direct mash application – can be used without prior dissolution Frequently Asked Questions How is Gärfix for pome fruit dosed? The recommended dosage is 50 g/hl of mash. When is Gärfix added? The product is sprinkled directly into the mash in portions during mashing.
Content: 2.5 kg (€59.60 / 1 kg)
Filter flakes 500 g
Loose, asbestos-free cellulose-based flocculant for filtering schnapps with funnel filters. Safe for food production. Pack size: 500 g.Application: Stir the required amount of flakes (2-5 g/l) into part of the brandy, allow to swell for approx. 1 hour, then mix into the total quantity and filter the spirits.
Content: 0.5 kg (€39.90 / 1 kg)
Foam path (silicone anti-foam)
Schaumweg (silicone antifoam) is an odorless and tasteless silicone defoamer for use in distilleries and prevents unwanted foam formation during fermentation and distillation. Advantages & Functions • Prevents foam formation during fermentation • Reduces foam formation during distillation • Odorless and tasteless for distillery use Frequently Asked Questions What is Schaumweg used for? Schaumweg is used to prevent unwanted foam formation during fermentation and distillation. How is Schaumweg used? The required amount is dissolved in water and distributed evenly over the material to be distilled. Is Schaumweg free from genetic engineering? Yes, Schaumweg is free from genetic engineering.
Content: 0.5 l (€39.90 / 1 l)
G�rfix 'Special' for tubers and roots
Gärfix Spezial with a combination of pectinases, cellulases and hemicellulases supports the liquefaction of mash made from roots, tubers, quinces, as well as acidic apples and pears. The pure culture yeast Saccharomyces cerevisiae, optimized for distillery use, supports rapid and complete fermentation. Dosage: 75 g/hl mash, pack size 150 g. Advantages & Functions • Pectinases, cellulases and hemicellulases – supports mash liquefaction • Saccharomyces cerevisiae – supports complete fermentation • 75 g/hl dosage – suitable for mash applications Frequently Asked Questions Which types of mash is Gärfix Spezial suitable for? Gärfix Spezial is suitable for mash made from roots, tubers, quinces, apples and pears. What is the recommended dosage? The specified dosage is 75 g per 100 litres of mash.
Content: 0.15 kg (€153.00 / 1 kg)
Liquefier distillery for fruit mashing
Distillery Liquefier is a highly concentrated enzyme preparation containing pectinases and cellulases for liquefying fruit mashes and facilitating fermentation start-up and complete fermentation. Advantages & Functions • Pectinases and cellulases for mash breakdown • Supports liquefaction and fermentation start-up • Dosage according to fruit type Frequently Asked Questions What is Distillery Liquefier used for? Distillery Liquefier is used for breaking down and liquefying fruit distillation mashes. How is Distillery Liquefier dosed? Cherry mash: 5–10 ml/hl, plum mash: 10 ml/hl, pome fruit mash: 10–15 ml/hl. Which enzymes does the liquefier contain? The enzyme preparation contains a combination of pectinases and cellulases.
Content: 0.1 l (€223.00 / 1 l)
Liquefier special
Special Liquefier is an enzyme preparation containing pectinase and high cellulase activity, specially adapted for pome fruit and Jerusalem artichoke mashes, for safe liquefaction and to facilitate fermentation start-up and complete fermentation. Advantages & Functions • Pectinase with high cellulase activity • Adapted for pome fruit and Jerusalem artichoke • Dosage according to mash type Frequently Asked Questions What is Special Liquefier used for? Special Liquefier is specially adapted for pome fruit and Jerusalem artichoke mashes and supports their liquefaction. How is Special Liquefier dosed? Stone fruit and berries: 5–10 ml/hl, pome fruit: 10–15 ml/hl, Jerusalem artichoke: 20–50 ml/hl. Which enzymes does Special Liquefier contain? The preparation contains pectinase in combination with high cellulase activity.
Content: 0.1 l (€239.50 / 1 l)
Mother of vinegar 100ml
Essigmother as a suspension of acetic acid bacteria is suitable for inoculating approximately 1 litre of unsulphured fruit or grape wine for vinegar production. The starter culture is added to the wine and enables subsequent propagation of the acetic acid bacteria. It is intended for producing vinegar from unsulphured fruit or grape wines. Advantages & Functions • Acetic acid bacteria for inoculating approximately 1 litre of wine • Starter culture for producing vinegar from wine • Suitable for unsulphured fruit or grape wines Frequently Asked Questions How much wine can be inoculated with the vinegar mother? The vinegar mother is intended for inoculating approximately 1 litre of wine. Which wines is the vinegar mother suitable for? It is suitable for unsulphured fruit or grape wines. What does the vinegar mother contain? The vinegar mother is a suspension of acetic acid bacteria.
Content: 0.1 l (€199.50 / 1 l)
Nutrient per 100g
Essig nutrient as a nutrient source for acetic acid bacteria is suitable for supplying nutrients during vinegar production. It provides readily available nutrients, vitamins and trace elements for the acetic acid bacteria. The recommended dosage is 50–60 g per hL of vinegar batch. For a target acidity of more than 6 %mas, an additional approx. 10 g of Essig nutrient per hL and percentage point is recommended. Advantages & Functions • Readily available nutrients for supplying acetic acid bacteria • Vitamins and trace elements for nutrient supply • Dosage of 50–60 g per hL of vinegar batch Frequently Asked Questions How is Essig nutrient dosed? The recommended dosage is 50–60 g per hL of vinegar batch. What does Essig nutrient contain? It contains readily available nutrients, vitamins and trace elements. How should it be dosed for more than 6 %mas acidity? For a target acidity of more than 6 %mas, an additional approx. 10 g of Essig nutrient per hL and percentage point is recommended.
Content: 0.1 kg (€149.50 / 1 kg)
Pea protein 1 kg
This plant-based pea protein in a 1 kg pack is a fining protein for winemaking and is suitable for flotation and clarification. It also supports colour stabilisation and helps reduce astringency. Recommended dosage: 5–40 g/hl. Benefits & Functions • Plant-based fining protein based on pea protein for winemaking • Suitable for flotation and clarification as well as colour stabilisation • Helps reduce astringency, recommended dosage 5–40 g/hl Frequently Asked Questions What is pea protein used for in winemaking? The fining protein is used for flotation, clarification, colour stabilisation and to reduce astringency during winemaking. What is the recommended dosage? The recommended dosage is 5–40 g/hl. How much pea protein does the pack contain? The pack contains 1 kg of pea protein.
Pectin Kon Gelial
Pektin KonGelial is a light beige, fine powder based on native apple pectin with calcium citrate for the production of acid-stable and pasteurizable gels. The food-grade additive E 440(i) + E 333(iii) is suitable for increasing the viscosity of liquids as well as for reduced-calorie and alternatively sweetened fruit preparations. The pectin is industrially extracted from apple pomace. Pektin KonGelial contains native apple pectin, calcium citrate and sucrose. Benefits & Functions • Acid-stable gel formation enables firm and pasteurizable gels after hot dissolution • Viscosity enhancement improves consistency and texture of liquid foods • Suitable for reduced-sugar recipes supports gel formation in alternatively sweetened fruit preparations Frequently Asked Questions What is Pektin KonGelial used for? The product is suitable for gelling fruit preparations and increasing the viscosity of liquids. What ingredients does Pektin KonGelial contain? It contains native apple pectin, calcium citrate and sucrose. Where does the pectin originate from? The apple pectin is industrially obtained from apple pomace.
Pure yeast bouquet
Oestreich Pure Culture Yeast Bouquet 15 g is a pure culture yeast for producing homemade wine and supports reliable fermentation as well as an off-flavour-free, varietal-specific aroma. Advantages & Functions • Pure culture yeast – supports reliable fermentation • For homemade wine – suitable for producing homemade wine • Dosage 15 g/hl – defined dosage for application Frequently Asked Questions What is Oestreich Pure Culture Yeast Bouquet used for? The pure culture yeast is used for producing homemade wine. What is the dosage? The dosage is 15 g per hectolitre of must.
Content: 0.015 kg (€463.33 / 1 kg)
Pure yeast WF distillery
Reinzuchthefe WF-Brennerei is a specialty yeast selected specifically for distillery mashes and supports rapid fermentation start, reliable completion of fermentation and a high degree of final attenuation. Advantages & Functions • Rapid fermentation start for quick fermentation initiation • Reliable fermentation for complete conversion • High alcohol yield for efficient fermentation management Frequently Asked Questions What is the dosage for fruit mashes? For fruit mashes, the dosage is 10–20 g/hl. What is the dosage for Jerusalem artichoke mashes? For Jerusalem artichoke mashes, the dosage is 50 g/hl. The pure culture yeast is designed for controlled fermentation in distillery mashes. The high degree of final attenuation supports efficient conversion of fermentable components.
Content: 0.1 kg (€163.00 / 1 kg)
Pure yeast WF-rouge
WF-rouge pure culture yeast is a dried pure culture yeast from Saccharomyces cerevisiae for the controlled fermentation of red wine mashes and musts, with rapid fermentation start and high alcohol tolerance. Advantages & Functions • Rapid fermentation start for quick fermentation initiation • High alcohol tolerance for reliable fermentation • Low fermentation by-products for varietal character Frequently Asked Questions What is the dosage for red wine mashes? For red wine mashes, the dosage is 10–20 g/hl. What is the dosage for red wine must? For red wine must, the dosage is 10–15 g/hl. How is the pure culture yeast used? Stir the required amount of yeast into approximately ten times its quantity of lukewarm water or a must-water mixture, leave for about 20 minutes, then stir briefly and add to the must or mash.
Content: 0.1 kg (€169.50 / 1 kg)
Pure yeast WF-universal
WF universal pure culture yeast is a dried pure culture yeast from Saccharomyces cerevisiae for the controlled fermentation of white wine must, red wine mashes and fruit mashes, with rapid fermentation start and high alcohol tolerance. Advantages & Functions • Rapid fermentation start for quick fermentation initiation • Reliable completion for a stable fermentation process • High alcohol tolerance for reliable fermentation Frequently Asked Questions What is the dosage for white wine must? For white wine must, the dosage is 10–15 g/hl. What is the dosage for red wine mashes? For red wine mashes, the dosage is 20 g/hl. What is the dosage for fruit mashes? For fruit mashes, the dosage is 15–20 g/hl.
Content: 0.1 kg (€133.00 / 1 kg)
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