Product RangeOak barrels, oak alternatives and accessories Processing equipment, presses, pumps etc. Wine storage Filtration Refrigeration & cooling Bottling & packaging Stainless steel fittings, valves etc. Wine processing chemicals & additives Fining & clarification agents including tannins Enzymes - Ever Intec Enzymes - Other Tannins - Ever Intec Colour - anthocyanins Polysaccharides Fermentation Polysaccharides Maturation Polysaccharides Pre-Bottling / Finishing Polysaccharides Fining chemicals Adjuvants Yeast, mlf cultures & nutrients Cleaning & sanitation products Laboratory analysis equipment Laboratory Reagents Winemaking & viticultural books Viticultural supplies Cellar Door STOCK CLEARANCE (Laurie's Bargain Basement) MOUSSE & BEAD - Wine Consultancy |
Browsemore categories
Polysaccharides have traditionally been used in winemaking using such products as Gum Arabic, but research carried out by Ever Intec, has formulated a range of polysaccharides that are at the “cutting edge” of modern winemaking. The range of Polysaccharides is divided into 3 classes of specific products for various phases of the winemaking process – fermentation, maturation and pre-bottling. In particular, the pre-bottling polysaccharides are the newest and most revolutionary products available, and a dramatic influence on finished wines can be best demonstrated with these products. Filterability of PolysaccharidesWinemakers often query the effect on filtration when using finishing polysaccharides and the following Chart is a guide as to the impact on filtration against a wine sample control.
|
