We Have Expanded Our Popular Tannivin® Range

Do you want to exploit the potential of your barrels to the full? We make it possible!The majority of our customers is already familiar with our Tannivin® range of tannins produced specifical read more

Stabilization of Wines: Tartaric, Protein, Colloidal and Microbiological Stabilization

Brettanomyces yeasts are responsible for contamination of wines, giving them "phenolous" aromas. These aromas manifest themselves through animal odors such as leather, sweat or stable, as well as medi read more

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Preserving Wine Aromas and Colours: Our Latest Solution to Improve Wine Longevity

We are excited to share our latest innovation in winemaking - Pinnacle FermiFresh. This 100% inactivated yeast-based nutrient is designed to enhance the aroma and colour of white and rosé wines read more

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Ciatti Global Market Report, March 2024

The global bulk wine market is heading into the second quarter of the year looking more ‘normal’ than it has done for some months: rather than each market united in slowness, some have see read more

Bulk Wine Grape Market

Enzymatic Protein Stabilisation

By Michael Sobe and Sebastian Bausinger Protein precipitation is a major problem, mainly in white and rosé wines. This is caused by the aggregation of proteins. In the process the proteins read more

Managing Oxidative Risk with Biological Tools Number 1A | 2021 Part I – Pre-fermentation

Oxidation can occur throughout the life of the wine. The wine loses freshness and the bouquet becomes tired and dull with reminiscent notes of honey, faded flower, caramel, cardboard or straw, meat, w read more

OptiMUM Red: Fermenting Positive Effects on Color, Mouthfeel and Fruitiness

Recent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to better characterise the biochemical and biophysical properties of yeas read more

FermoBent® PORE-TEC

FermoBent PORE-TEC facilitates early and sustained stabilisation of proteins at the must stage. It also removes substances in must which inhibit fermentation. It remains in the fermentation medium, cr read more

Winery Solids Management with the STS 45 Mobile Centrifuge

The STS 45 systemis claimed to be a superior method for winery solids management and eliminates the need for racking of juices and wines and therefore avoiding consequent product losses and quality-va read more

Treatment, without Additives

OPTIMISED TARTARIC STABILISATION nodia can guarantee complete and permanent stabilisation of wine, with no additives and with no adverse effects on its sensory characteristics. This is the result of i read more