This yeast nutrient preparation Anchor Nourish provides targeted nutrient supply for fermenting yeast in grape must and mash. The combination of readily available nitrogen, phosphorus, vitamins and trace elements supports stable fermentation management, improves yeast vitality and reduces fermentation issues. The product promotes complete and consistent fermentation even in high-sugar musts and honey wine fermentations. Advantages & Functions • Optimal nutrient supply for fermenting yeast • Promotes stable and complete fermentation • Reduces fermentation faults and off-flavours Frequently Asked Questions What is Anchor Nourish used for? It is used for nutrient supply of yeast in grape must, mash and honey wine fermentations. What is the recommended dosage? The recommended dosage is 30–50 g per hL grape must or mash. What is the effect on fermentation? It supports stable fermentation, higher yeast vitality and complete fermentation.

This anti-gelling agent in a 10 g pack with pectin-degrading enzymes supports the liquefaction of fruit and grape mash to improve juice yield and clarification performance. PECTIN-EX 100 specifically breaks down pectin, facilitates pressing and accelerates juice flow during mash, juice and wine processing. Benefits & Functions • Pectin degradation through enzyme activity improves the liquefaction of fruit and grape mash • Optimized juice flow facilitates pressing and increases juice yield • Supports clarification improves the clarity of juice and wine during processing Frequently Asked Questions What applications is PECTIN-EX 100 suitable for? The enzyme preparation is suitable for fruit and grape mash as well as juice and wine production. What dosage is recommended? A dosage of 3 g/hL for juice and 6 g/hL for mash is recommended. How is PECTIN-EX 100 supplied? The product is supplied in a 10 g pack.

This active dry yeast in 5 g packaging is designed for the fermentation of small batches of must or mash in the range of 25–50 litres. The fermentation-active pure culture yeast supports reliable and complete alcoholic fermentation of fruit mashes and musts and ensures stable fermentation performance even in small-scale applications. Advantages & Functions • Suitable for 25–50 l must or mash • Fermentation-active pure culture yeast for reliable fermentation • Supports complete alcoholic fermentation Frequently Asked Questions What batch size is this yeast suitable for? The yeast is suitable for 25–50 litres of must or mash. What is the yeast used for? It is used for alcoholic fermentation of must and mash. What is the function of the pure culture yeast? It ensures stable and complete fermentation.

This active dry yeast in a 100 g pack with alcohol tolerance up to 16.5% vol supports reliable fermentation of fruit mash, fruit wines and mead at fermentation temperatures from 12 to 22 °C. The yeast is suitable for mash, must and juice and enables complete fermentation even at high sugar levels up to 115 °Oe. Benefits & Functions • 100 g pack for dosing larger quantities of mash, must or juice • High sugar and alcohol tolerance supports stable fermentation up to 115 °Oe and 16.5% vol • Complex aroma formation improves the sensory profile of fruit wines and mead Frequently Asked Questions What applications is the yeast suitable for? The active dry yeast is suitable for fruit mash, fruit wines, mead as well as must and juice. What dosage is recommended? A dosage of 15 to 25 g per hectolitre of mash, must or juice is recommended. Is the yeast approved for organic applications? The yeast is also approved for EU organic production.

This metal cleaning paste in paste-form consistency is designed for the external cleaning of metal surfaces on pipelines, fittings, tanks and burners. The cleaning paste removes water stains, hydroxides and sulfates from metal surfaces and supports the regular maintenance of technical components in heating and industrial systems. Advantages & Functions • Removes water stains, hydroxides and sulfates from metal surfaces • Suitable for pipelines, fittings, tanks and burners • Paste consistency allows controlled and economical application Frequently Asked Questions How is the metal cleaning paste applied? Rinse the metal surface with warm water. Apply the paste sparingly with a damp sponge, rub lightly and rinse thoroughly with warm water. Which components is the cleaning paste suitable for? The paste is suitable for the external cleaning of pipelines, fittings, tanks and burners. What residues are removed? The cleaning paste removes water stains as well as hydroxide and sulfate deposits.

Essigmother as a suspension of acetic acid bacteria is suitable for inoculating approximately 1 litre of unsulphured fruit or grape wine for vinegar production. The starter culture is added to the wine and enables subsequent propagation of the acetic acid bacteria. It is intended for producing vinegar from unsulphured fruit or grape wines. Advantages & Functions • Acetic acid bacteria for inoculating approximately 1 litre of wine • Starter culture for producing vinegar from wine • Suitable for unsulphured fruit or grape wines Frequently Asked Questions How much wine can be inoculated with the vinegar mother? The vinegar mother is intended for inoculating approximately 1 litre of wine. Which wines is the vinegar mother suitable for? It is suitable for unsulphured fruit or grape wines. What does the vinegar mother contain? The vinegar mother is a suspension of acetic acid bacteria.

Essig nutrient as a nutrient source for acetic acid bacteria is suitable for supplying nutrients during vinegar production. It provides readily available nutrients, vitamins and trace elements for the acetic acid bacteria. The recommended dosage is 50–60 g per hL of vinegar batch. For a target acidity of more than 6 %mas, an additional approx. 10 g of Essig nutrient per hL and percentage point is recommended. Advantages & Functions • Readily available nutrients for supplying acetic acid bacteria • Vitamins and trace elements for nutrient supply • Dosage of 50–60 g per hL of vinegar batch Frequently Asked Questions How is Essig nutrient dosed? The recommended dosage is 50–60 g per hL of vinegar batch. What does Essig nutrient contain? It contains readily available nutrients, vitamins and trace elements. How should it be dosed for more than 6 %mas acidity? For a target acidity of more than 6 %mas, an additional approx. 10 g of Essig nutrient per hL and percentage point is recommended.

These oak chips made from French oak with a medium toast level are intended for the flavoring of wines and spirits. During extraction, the chips release characteristic wood-derived aroma and color compounds into the beverage. The chips can be added directly or used in filter bags, cotton extraction socks, or stainless steel infusion tubes. The extraction process can be monitored sensorially and stopped at the desired point. Benefits & Functions • French oak wood – transfers wood-derived characteristics to the beverage • Medium toast level – supports balanced wood flavoring • Flexible application – suitable for direct use or extraction aids Frequently Asked Questions What beverages are these oak chips suitable for? The oak chips are suitable for flavoring wines and spirits. What is the recommended dosage? The recommended dosage is 100 to 300 g of chips per hectoliter (100 liters) of beverage. How are the oak chips used? The chips can be added directly or placed in a filter bag, cotton extraction sock, or stainless steel infusion tube. The extraction should be monitored sensorially.

This plant-based pea protein in a 1 kg pack is a fining protein for winemaking and is suitable for flotation and clarification. It also supports colour stabilisation and helps reduce astringency. Recommended dosage: 5–40 g/hl. Benefits & Functions • Plant-based fining protein based on pea protein for winemaking • Suitable for flotation and clarification as well as colour stabilisation • Helps reduce astringency, recommended dosage 5–40 g/hl Frequently Asked Questions What is pea protein used for in winemaking? The fining protein is used for flotation, clarification, colour stabilisation and to reduce astringency during winemaking. What is the recommended dosage? The recommended dosage is 5–40 g/hl. How much pea protein does the pack contain? The pack contains 1 kg of pea protein.

Pektin KonGelial is a light beige, fine powder based on native apple pectin with calcium citrate for the production of acid-stable and pasteurizable gels. The food-grade additive E 440(i) + E 333(iii) is suitable for increasing the viscosity of liquids as well as for reduced-calorie and alternatively sweetened fruit preparations. The pectin is industrially extracted from apple pomace. Pektin KonGelial contains native apple pectin, calcium citrate and sucrose. Benefits & Functions • Acid-stable gel formation enables firm and pasteurizable gels after hot dissolution • Viscosity enhancement improves consistency and texture of liquid foods • Suitable for reduced-sugar recipes supports gel formation in alternatively sweetened fruit preparations Frequently Asked Questions What is Pektin KonGelial used for? The product is suitable for gelling fruit preparations and increasing the viscosity of liquids. What ingredients does Pektin KonGelial contain? It contains native apple pectin, calcium citrate and sucrose. Where does the pectin originate from? The apple pectin is industrially obtained from apple pomace.

These pH indicator strips with a measurement range of pH 2.5 to 4.5 are designed for determining the pH value of aqueous, lightly coloured liquids. They are suitable for fruit mashes, water, pome fruit juices and grain mashes. The enclosed colour chart enables quick and reliable evaluation of the test results. Each pack contains 100 test strips for routine pH monitoring. Advantages & Functions • Measurement range from pH 2.5 to 4.5 • Suitable for lightly coloured liquids • Colour chart for quick evaluation Frequently Asked Questions What applications are these test strips suitable for? They are suitable for measuring the pH value of fruit mashes, water, pome fruit juices and grain mashes. How are the results evaluated? The results are compared with the enclosed colour chart. How many test strips are included? Each pack contains 100 pH indicator strips.

This sodium carbonate in food grade quality E 500(i) with the chemical formula Na2CO3 is used for flavour enhancement in food production as well as for cleaning sensitive surfaces in food processing environments. The anhydrous white crystalline powder is also suitable for “wine greening” of oak barrels and for increasing pH levels in swimming pools. Advantages & Functions • Food grade quality E 500(i) for technical and food-related applications • Anhydrous pure substance with white crystalline powder structure • Suitable for pH increase and surface cleaning Frequently Asked Questions What applications is sodium carbonate suitable for? The product is suitable for flavour enhancement, surface cleaning, barrel treatment and pH increase. What is the chemical formula of the product? The chemical formula is Na2CO3. What are the characteristics of the sodium carbonate? It is a white crystalline powder without water of crystallisation.

This yeast nutrient E 517 (ammonium sulfate) is used as a yeast nutrient to supply fermenting yeast with readily available nitrogen and to prevent stuck fermentations. The product compensates nutrient deficiencies during fermentation and supports a stable and complete fermentation of the fermenting material. It helps to avoid fermentation issues and improves fermentation performance through controlled nitrogen supply. Advantages & Functions • Provides readily available nitrogen for yeast • Prevents stuck fermentation through nutrient balance • Supports stable and complete fermentation processes Frequently Asked Questions What is yeast nutrient E 517 used for? It is used to supply yeast with nitrogen and prevent stuck fermentation. How is the dosage applied? The dosage is 20–50 g per hL fermenting material, split on day 3 and day 7 of fermentation. What is the effect on fermentation? It improves yeast vitality and supports a consistent and complete fermentation.