VinoSEB Liquids

ei-icon
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.

ei-icon
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.

ei-icon
ViscoSEB L- Cellulase Blend

ViscoSEB L promotes cell-wall liquefaction, reduces viscosity, and improves solid/liquid separation and filtration.

ei-icon
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.

ei-icon
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.

ei-icon
VinoSEB RG L- Pectinase

VinoSEB RG L improves extraction of suppled tannins, as well as intense red color from the grape skin and pulp.

ei-icon
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.

ei-icon
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.

ei-icon
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.

ei-icon
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.