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Echinacea Extract

Echinacea Extract is a very good Analgesic, Anti-inflammatory, anti-viral, Anti-oxidant and immunity booster.

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Ellagitan

Ellagitan is a preparation based on vegetal ellagic tannins promoting refinement and polyphenols polymerization. Its action mechanism enables to form the ethanal needed for binding the anthocyanins and captures the free radicals which oxidize wine aroma. Ellagitan, when used during the wine refinement stage, gives a great stability to wines intended for a long aging even thanks to its great ability to capture oxygen.

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Ellagitan Chene

Ellagitan Chene is highly prized ellagic tannin deriving from the extraction of oak wood essences in water at moderate temperatures: this respectful method enables to obtain particularly gentle compounds, which are then dried through atomization. Ellagitan Chene forms the ethanal necessary for binding the anthocyanins to the proanthocyanidins and successfully captures the free radicals which cause wine oxidation. It is particularly indicated to stabilize color, mellow astringency, preserve and highlight varietal aromatic nuances, without bringing excessive boisee notes. Ellagitan Chene can be used both at the end of fermentation and at every racking, and during refinement when it is important to guide the oxygen action by using compounds increasing wine resistance to oxidation.

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Ellagitan Refill

Ellagitan Refill is ellagic tannin in a watery solution, studied by AEB to integrate ellagic tannins in the barrique already used, thus enabling it to be used for a longer time without loosing its ability to promote a correct wine evolution. Ellagitan Refill is added to the wine while filling the used barriques; it facilitates the polyphenolic polymerization in the presence of the ideal acetaldehyde dosage, fundamental compound for wines softness. It also hinders the presence of reduced notes which are common in many wines during the refinement on used barrels.

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Ellagitan Rouge

Ellagitan Rouge is a preparation based on ellagic and proanthocyanidinic tannin, lightly astringent, sweet, vegetable and structured. Its taste in an alcoholic solution reminds peat and liquorice, while its color is brown with yellow tinges. Ellagitan Rouge improves violet notes in red wines, preventing the color to develop orange nuances, and keeps unaltered wine qualities of gustative and olfactory freshness. Its utilization as a clarifier enables to reduce the quantities of bentonite and of other clarifiers necessary to reach the proteic stability, consequently limiting the color quantity adsorbed by clarifiers in red wines.

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Endozym Alphamyl SB1

Endozym Alphamyl SB1 is an innovative enzymatic preparation made up by AEB, acting at higher temperatures than those normal allowed for other bacterial amylases. Endozym Alphamyl SB1 quickly reduces the viscosity of the cereal mash and promotes the extraction of more concentrated wort, increasing yield during the mashing-in stage. The treatment with Endozym Alphamyl SB1 is carried out in the brewhouse during mashing in order to facilitate the hydrolysis of starch and its prompt transformation into fermentable maltose, glucose and soluble dextrins. The completion of the enzymatic action of Endozym Alphamyl SB1 is clearly indicated by the disappearance of the iodine reaction. The ensuing boiling of the wort totally inactivates the enzyme.

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Endozym Alphamyl SB2

Endozym Alphamyl SB2 is an agent with enzymatic structure containing purified alpha-amylase extracted from selected species of Aspergillus oryzae. Endozym Alphamyl SB2 completely degrades starch into dextrins causing the synthesis of maltose. The trials carried out on this product constantly showed that the preparation increases plants’ productive capacity because mash filterability is improved. Endozym Alphamyl SB2 is also suggested for treating mashes containing unmalted cereals, before the boiling stage and before they are added to the malt-containing mash. At doses between 10 and 100 mL/100 kg of raw grains, depending on the technical needs, Endozym Alphamyl SB2 is added to the mash water.

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Endozym Aromatic

Endozym Aromatic is an enzymatic preparation ensuring the total extraction and the release of the varietal aromas present in the different cultivars, thanks to an aimed and selective activity, indispensable to characterize in the best way the cultivars chosen for the processing. Endozym Aromatic strongly limits the effects of pectinesterase and is free from cinnamylesterase, eliminating the risk of the presence of undesired and unpleasant molecules, such as vinylphenols. Easy to use, Endozym Aromatic finds its ideal application for short cold macerations of white grapes.

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Endozym Cultivar

Endozym Cultivar is a pectolitic enzyme based on concentrated pectinase, indicated for the varietal characterization in the treatment of grapes and musts. The enzymatic activity of its components is specific and aimed at improving the aromatic heritage of wines, completely developing the aromatic potentialities typical of the variety. Endozym Cultivar makes available in the volatile form since the end of the fermentation the aromatic compounds present in molecules combined with sugars in the form of terpenic bi-glycosides. Endozym Cultivar is also prepared in the liquid form, easy and practical to use.

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Endozym Eclair

Endozym Eclair is a microgranulated, very highly concentrated enzymatic preparation; it has been specifically studied to demolish grape pectic chains and presents a high pectinlyasic activity, enabling to reduce musts viscosity very quickly and facilitating a rapid decantation. Its utilization is suggested for white musts rich in pectic substances and with a high content in suspended solids. The microgranulated formulation does not produce powder and is completely soluble, without producing lumps. Endozym Eclair is very effective in the presence of a high microbiologic pollution and its utilization is excellent for musts obtained from pellicular extraction that sometimes are difficult to clarify for the high concentrations in solid particles. Endozym Eclair is particularly suited for Muscat grapes and, more generally, when difficult conditions for a valid clarification occur. When vinification processes take place at low temperatures, the choice of Endozym Eclair is the most suitable.

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