Dry wine yeast selected at the INRA Institute, Narbonne, France. Lalvin 71B are capable of reducing malic acid by 20-40% during fermentation. With them, we get rounded, soft...
Dry selected wine yeast intended for the fermentation of aromatic varieties such as Traminec, Pinot Gris, Chardonnay, Riesling id. selected in Lallemand's research...
Uvaferm CS2 is a dry wine yeast selected at the Alsace Institute INRA Colmar in France.
CS2 yeast increases the intensity of freshness in white wines and adds liveliness...
Dry wine yeast (saccharomyces cerevisiae) in 500g filling, selected at Davis College in the USA.
It is the most popular, extremely reliable dry wine yeast that gives...
Citric acid E330, monohydrate. It is pure citric acid with no admixture. It is used to increase the acidity in wines, thereby increasing the stability of the wine and...
Neoanticide - a chemical cleanser for wines and musts
It is a dual remover of acidity chemically pure calcium carbonate (E170) in powder form. For food use, the use is...
It is a white grease for use in the food industry. It is used in cases where foodstuffs may unintentionally come into contact with lubricated parts of machines. Clean grease is...
Hand refractometer with automatic temperature correction.
Three measuring scales: Oechsle, Brix, Klosterneuburg.
Measuring range from 5 to 35% Brix.
Suitable for...