Wine and vinegar products for fermentation, filtration, fining and stabilization. Biotechnologies (yeasts, bacteria, enzymes) applied to food & beverage industry. Hygiene and disinfection for wine and vinegar production plants.
ENZYMES
Improving free run juice yield and quality, reducing processing times, increasing aromatic potential, optimizing colour extraction, wine ageing... comes with choosing the right enzyme for every objective.
ULTRasi G

Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time.

depliant TS
ULTRasi L

Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time.

depliant TS
ULTRasi Flot

Liquid enzyme that expresses its full potential when preparing the must for flotation process, since it is characterized by an excellent combination of fundamental pectolytic activities.

depliant TS
ULTRasi Select

Enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc

depliant TS
ULTRasi Redberry

Liquid enzyme for red grape maceration and thermovinification.It is particularly indicated for ready to drink young red and rose wine maceration.

depliant TS
ULTRasi Darkberry

Powder group of enzymes with pectolitic action. It also shows a strong extraction power of colour (anthocyans) in red grapes.

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ULTRasi 4Skin

Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.

depliant TS
Aromazina DC

Pectolitic enzymatic complex with aromatic-varietal action.

depliant TS
Betazina DC

This enzyme allows to fasten the yeast decomposition during “elevage sur lies”, thanks to its beta-glucanasic activity.

depliant TS