VinoSEB Powders
VinoSEB Aroma- Pectinase
VinoSEB Aroma increases varietals aroma intensity in white and rosé wines. In addition, the preparation provides clarification and improved filterability.
VinoSEB Clarify P- Pectinase
VinoSEB Clarify P effectively settles musts for rapid clarification of white and rosé juices.
VinoSEB Filtration- Pectinase & Beta Glucanase
VinoSEB Fitration increases clarification and filtration of musts and wines infected by Botrytris cinerea and other fungus. It also improves organoleptic characteristics of wines.
VinoSEB Fresh- Pectinase
VinoSEB Fresh increases the extraction of varietals aromas and their precursors from skin and pulp at cold temperatures. It permits the increase of flavor expression of grape varietals containing thiol aromas.
VinoSEB GLC- Pectinase
VinoSEB GLC accelerates the yeast cell wall autolysis by releasing proteins, peptides and polypeptides and other molecules derived from yeast, which provides roundness and suppleness of wines.
VinoSEB LYS- Lysozyme
VinoSEB LYS is a beta glycosidase enzyme that hydrolyses β–1, 4 glycosidic linkages of bacterial cell walls. Thus, its antibacterial activity is due to this cell wall lysing activity.
VinoSEB Press- Pectinase
VinoSEB Press 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 RG- Pectinase
VinoSEB RG improves extraction of suppled tannins, as well as the intense red color from the grape skin and pulp.
VinoSEB RG200- Pectinase
VinoSEB RG200 effectively extracts high concentrations of anthocyanins and suppled tannins from grape skin. It also significantly increases the aging potential of red wines.
VInoSEB RP- Pectinase
VinoSEB RP is specially formulated to depectinize all varieties of red grape juice to produce sparkling, clear red wines.
VinoSEB Thermo-Pectinase
VinoSEB Thermo is designed for settling and rapid clarification of the grape juices derived from thermal treatment.
VinoSEB WP- Pectinase
VinoSEB WP is formulated to depectinize all varieties of white grape juice to produce sparkling, clear white wines.
ViscoSEB P- Cellulase Blend
ViscoSEB P promotes cell-wall liquefaction, reduces viscosity, and improves solid/liquid separation and filtration.
VinoSEB Flotation P- 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.