VinoSEB Liquids
VinoSEB Crush- Pectinase
VinoSEB Crush enhances the natural enzymatic activity present in grapes to quickly reduce must / mash viscosity at their normal pH and significantly improves filtration, settling & clarification. It is designed for pre-press process applications in white, red and rosé wines.
VinoSEB Filtration- Pectinase & Beta Glucanase
VinoSEB Filtration increases clarification and filtration of musts and wines infected by Botrytis cinerea and other fungus. It also improves organoleptic characteristics of wines.
ViscoSEB L- Cellulase Blend
ViscoSEB L promotes cell-wall liquefaction, reduces viscosity, and improves solid/liquid separation and filtration.
VinoSEB RL- Pectinase
VinoSEB RL is specifically formulated to depectinize all varieties of red grape juice to produce sparkling clear red wines. It also effectively settles musts for rapid clarification of red juices.
VinoSEB WL- Pectinase
VinoSEB WL increases free run juice extraction & yield, helps to reduce foaming & fermentation time and is effective over a wide pH & temperature range. It also ffectively settles musts for rapid clarification of white and rosé juices.
VinoSEB RG L- Pectinase
VinoSEB RG L improves extraction of suppled tannins, as well as intense red color from the grape skin and pulp.
VinoSEB RG200 L- Pectinase
VinoSEB RG 200L effectively extracts high concentrations of anthocyanins and suppled tannins from grape skin. Significantly increases the aging potential of red wines.
VinoSEB Fresh L- Pectinase
VinoSEB Fresh L is especially effective for extraction of aromas and their precursors from the grape berry. It is also used for aromatic white and rosé wines.
VinoSEB Thermo L- Pectinase
VinoSEB Thermo L is specially formulated for clarification of grape juices derived from thermovinification and flash détente. The thermal treatment increase polyphenols, proteins, glucans, soluble pectins and other polysaccharide concentration which increases the viscosity of the obtained juices.
VinoSEB Flotation L- Pectinase
VinoSEB Flotation enhances natural enzymatic activity present in grapes to quickly reduce must/mash viscosities at their normal pH. It is particularly suitable for fast depectinization of grape musts and produces high levels of negative charges for creation of insoluble particles with proteins and added gelatin or isinglass.