| AeroWhip™ Hydroxypropylcellulose | Ashland | AeroWhip™ Hydroxypropylcellulose is an optimized grade of HPC for stabilizing dairy and nondairy whipped toppings. In non dairy whipped toppings, it creates stiff foams, increases overrun and controls syneresis. For dairy whipping creams, the amount of mi...Vea Mas AeroWhip™ Hydroxypropylcellulose is an optimized grade of HPC for stabilizing dairy and nondairy whipped toppings. In non dairy whipped toppings, it creates stiff foams, increases overrun and controls syneresis. For dairy whipping creams, the amount of milk fat can be reduced significantly, leading to a healthier and more cost-effective product with a creamy mouthfeel. Vea Menos | |
| Aloe Vera | Ashland | Ashland is your all-in-one Aloe vera (Aloe barbadensis) resource. We grow it, harvest it, process it and deliver it. For more than 20 years we have been an industry leader in producing the highest quality Aloe vera, including: inner leaf, decolorized le...Vea Mas Ashland is your all-in-one Aloe vera (Aloe barbadensis) resource. We grow it, harvest it, process it and deliver it. For more than 20 years we have been an industry leader in producing the highest quality Aloe vera, including: inner leaf, decolorized leaf, liquid concentrates and powders. We supply Aloe vera ingredients and custom formulations to the dietary supplement and food and beverage markets. Vea Menos | |
| Antibrett® | AEB Group | Antibrett® is granted by the particular enzymatically activated preparations based on yeast cells walls, which display high adsorbing properties towards 4-ethyl-phenol and 4-ethyl-gaiacol, compounds which give wine unpleasant smells of horse sweat, medici...Vea Mas Antibrett® is granted by the particular enzymatically activated preparations based on yeast cells walls, which display high adsorbing properties towards 4-ethyl-phenol and 4-ethyl-gaiacol, compounds which give wine unpleasant smells of horse sweat, medicines and plaster. Antibrett® should be used when a pollution is certain, but even as a prevention where a contamination is feared. The utilization of Antibrett® is effective even towards other anomalous smells, such as the ones of dirty barrels or moulds that are often found in wines. Vea Menos | |
| Antioxin® SB | AEB Group | Antioxin® SB is a stabilizer specifically for the process treatment in beer production. This agent carries out a powerful antioxidizing action, that eliminates oxygen from beer, including bottleneck oxygen. It is instantaneously soluble, so it can be adde...Vea Mas Antioxin® SB is a stabilizer specifically for the process treatment in beer production. This agent carries out a powerful antioxidizing action, that eliminates oxygen from beer, including bottleneck oxygen. It is instantaneously soluble, so it can be added directly to beer, and at normal doses of the application, the product is odorless and the beer can be bottled immediately after the addition. Vea Menos | |
| Aqualon™ 9H4F | Ashland | Aqualon™ 9H4F has a viscosity of 2,500-6,000, a concentration of 1, and a spindle number of 4. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Be...Vea Mas Aqualon™ 9H4F has a viscosity of 2,500-6,000, a concentration of 1, and a spindle number of 4. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ 9H4F has the ability to form strong, oil-resistant films. Vea Menos | |
| Aqualon™ Cellulose Gum | Ashland | Aqualon™ Cellulose Gum is an acidified dairy beverage stabilizer that will improve quality and extend shelf life by forming stable complex with the casein between an approximate pH range of 3.0 - 5.5, thereby, preventing precipitation of dairy protein. Th...Vea Mas Aqualon™ Cellulose Gum is an acidified dairy beverage stabilizer that will improve quality and extend shelf life by forming stable complex with the casein between an approximate pH range of 3.0 - 5.5, thereby, preventing precipitation of dairy protein. This product can be used in refreshing drinks with dairy protein and fruit juice or fruit flavors because it is able to stabilize milk protein effectively even when there is ionic repulsion at low pH values. Vea Menos | |
| Aqualon™ CMC | Ashland | Aqualon™ CMC is encapsulated to provide ideal performance in dry mixes and in operations with limited mixing/shear capabilities. It is widely used as an economical thickener and stabilizer in foods and beverages. This product has no lumps, easy dispersion...Vea Mas Aqualon™ CMC is encapsulated to provide ideal performance in dry mixes and in operations with limited mixing/shear capabilities. It is widely used as an economical thickener and stabilizer in foods and beverages. This product has no lumps, easy dispersion, fast hydration, improved performance in dry mix beverage applications, and is ideally for operations where shear and mixing capabilities are limited. Vea Menos | |
| Aqualon™ CMC-7H3SF | Ashland | Aqualon™ CMC-7H3SF has a viscosity of 1,000-2,800, a concentration of 1, and a spindle number of 3. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverage...Vea Mas Aqualon™ CMC-7H3SF has a viscosity of 1,000-2,800, a concentration of 1, and a spindle number of 3. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-7H3SF has the ability to form strong, oil-resistant films. Vea Menos | |
| Aqualon™ CMC-7H4F | Ashland | Aqualon™ CMC-7H4F is cellulose gum, or sodium carboxymethylcellulose (CMC), and is widely used as an economical thickener and stabilizer in foods and beverages. This product has a viscosity of 3,000-6,000, a concentration of 1, and a spindle number of 4. ...Vea Mas Aqualon™ CMC-7H4F is cellulose gum, or sodium carboxymethylcellulose (CMC), and is widely used as an economical thickener and stabilizer in foods and beverages. This product has a viscosity of 3,000-6,000, a concentration of 1, and a spindle number of 4. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture, and has the ability to form strong, oil-resistant films. Vea Menos | |
| Aqualon™ CMC-7HF | Ashland | Aqualon™ CMC-7HF is a cellulose gum, or sodium carboxymethylcellulose (CMC) that has a viscosity of 1,500-3,000, a concentration of 1, and a spindle number of 3. It is widely used as a thickener and stabilizer in foods and beverages, having the ability to...Vea Mas Aqualon™ CMC-7HF is a cellulose gum, or sodium carboxymethylcellulose (CMC) that has a viscosity of 1,500-3,000, a concentration of 1, and a spindle number of 3. It is widely used as a thickener and stabilizer in foods and beverages, having the ability to form strong, oil-resistant films. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Vea Menos | |
| Aqualon™ CMC-7HOF | Ashland | Aqualon™ CMC-7HOF is a cellulose gum, or sodium carboxymethylcellulose (CMC), that has a viscosity of 1,000-2,800, a concentration of 1, and a spindle number of 3. It is widely used as a thickener and stabilizer in foods and beverages, having the ability ...Vea Mas Aqualon™ CMC-7HOF is a cellulose gum, or sodium carboxymethylcellulose (CMC), that has a viscosity of 1,000-2,800, a concentration of 1, and a spindle number of 3. It is widely used as a thickener and stabilizer in foods and beverages, having the ability to form strong, oil-resistant films. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Vea Menos | |
| Aqualon™ CMC-7LF | Ashland | Aqualon™ CMC-7LF is cellulose gum, or sodium carboxymethylcellulose (CMC), that has a viscosity of 25-50, a concentration of 2, and a spindle number of 1. This product is widely used as a thickener and stabilizer in foods and beverages. Besides modifying ...Vea Mas Aqualon™ CMC-7LF is cellulose gum, or sodium carboxymethylcellulose (CMC), that has a viscosity of 25-50, a concentration of 2, and a spindle number of 1. This product is widely used as a thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. It has the ability to form strong, oil-resistant films. Vea Menos | |
| Aqualon™ CMC-7M2F | Ashland | Aqualon™ CMC-7M2F is cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifyin...Vea Mas Aqualon™ CMC-7M2F is cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-7M2F has the ability to form strong, oil-resistant films, and has a viscosity of 150-200, a concentration of 2, and a spindle number of 2. Vea Menos | |
| Aqualon™ CMC-7M8SF | Ashland | Aqualon™ CMC-7M8SF is cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifyi...Vea Mas Aqualon™ CMC-7M8SF is cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-7M8SF has the ability to form strong, oil-resistant films. This product has a viscosity of 200-800, a concentration of 2, and a spindle number of 2. Vea Menos | |
| Aqualon™ CMC-7MF | Ashland | Aqualon™ CMC-7MF has a viscosity of 400-800, a concentration of 2, and a spindle number of 2. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Bes...Vea Mas Aqualon™ CMC-7MF has a viscosity of 400-800, a concentration of 2, and a spindle number of 2. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-7MF has the ability to form strong, oil-resistant films. Vea Menos | |
| Aqualon™ CMC-9M31F | Ashland | Aqualon™ CMC-9M31F has a viscosity of 1,500-3,100, a concentration of 2, and a spindle number of 3. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverage...Vea Mas Aqualon™ CMC-9M31F has a viscosity of 1,500-3,100, a concentration of 2, and a spindle number of 3. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-9M31F has the ability to form strong, oil-resistant films. Vea Menos | |
| Aqualon™ CMC-9M8F | Ashland | Aqualon™ CMC-9M8F has a viscosity of 400-800, a concentration of 2, and a spindle number of 2. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Be...Vea Mas Aqualon™ CMC-9M8F has a viscosity of 400-800, a concentration of 2, and a spindle number of 2. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-9M8F has the ability to form strong, oil-resistant films. Vea Menos | |
| Aquarius™ Film Coating Systems | Ashland | Aquarius™ Nutra film coating systems are fully formulated, immediate release, aqueous film coating systems made specifically for nutritional and dietary supplement products. Aquarius™ Nutra TF film coating systems are TiO2-free and provide a comparable w...Vea Mas Aquarius™ Nutra film coating systems are fully formulated, immediate release, aqueous film coating systems made specifically for nutritional and dietary supplement products. Aquarius™ Nutra TF film coating systems are TiO2-free and provide a comparable white film coating for oral solid dosage forms. Aquarius™ Organic film coating systems are clear, fully formulated, certified organic, and non-GMO project verified, aqueous film coating systems. Ashland offers several products to answer the call for more health-conscious coating choices and to protect sensitive nutraceutical tablet cores. Vea Menos | |
| Aquasorb™ A-500 | Ashland | Aquasorb™ A-500 CMC is superabsorbent, with a primary advantage of water absorption and inhibiting water migration. It is used for is superabsorbent properties, and is recommended for applications such as bake stable fillings, doughs, sauces and dressings...Vea Mas Aquasorb™ A-500 CMC is superabsorbent, with a primary advantage of water absorption and inhibiting water migration. It is used for is superabsorbent properties, and is recommended for applications such as bake stable fillings, doughs, sauces and dressings. This product has an absorbency (NaCI 1%) of 30 min g/g, a moisture content of 6.0% max., and a tapped density of 0.55-1.00 g/ml. Vea Menos | |
| Aquasorb™ Cellulose Gum | Ashland | Aquasorb™ Cellulose Gum, or sodium carboxymethylcellulose (CMC), is a high-purity, powdered super-absorbent that offers increased bake stability, extended shelf life, freeze/thaw stability and water binding. Aquasorb Cellulose Gum is a specialty grade des...Vea Mas Aquasorb™ Cellulose Gum, or sodium carboxymethylcellulose (CMC), is a high-purity, powdered super-absorbent that offers increased bake stability, extended shelf life, freeze/thaw stability and water binding. Aquasorb Cellulose Gum is a specialty grade designed for maximum water-holding in bakery and other applications. Vea Menos | |
| Arabinol® 30 | AEB Group | Arabinol® 30 is a solution of clear gum Arabic extracted from Acacia Senegal in a concentration above 30%. It is the ideal agent for structured and important wines. Arabinol® 30 enhances the characteristics of the finished wines, where it eliminates rough...Vea Mas Arabinol® 30 is a solution of clear gum Arabic extracted from Acacia Senegal in a concentration above 30%. It is the ideal agent for structured and important wines. Arabinol® 30 enhances the characteristics of the finished wines, where it eliminates roughness or bitter sensations that may be present in the after-taste and affirms in a balanced way the elegance and fineness of the aromatic nuances. Vea Menos | |
| Arabinol® HC | AEB Group | Arabinol® HC is a tasteless, odourless agent based on a special balanced mix of gum Arabic from Acacia Senegal and Acacia Seyal. It is used to active to increase wine pleasantness thanks to the presence of the most suitable isomeric forms of the constitue...Vea Mas Arabinol® HC is a tasteless, odourless agent based on a special balanced mix of gum Arabic from Acacia Senegal and Acacia Seyal. It is used to active to increase wine pleasantness thanks to the presence of the most suitable isomeric forms of the constituents. Vea Menos | |
| Arabinol® Hi-Flow | AEB Group | Arabinol® Hi-Flow is a natural polysaccharide used in oenology, obtained from Acacia Seyal, with average molecular weight chains and easily filterable. The combined addition of Arabinol® Hi-Flow and metatartaric acid strengthens the anti-cream of tartar a...Vea Mas Arabinol® Hi-Flow is a natural polysaccharide used in oenology, obtained from Acacia Seyal, with average molecular weight chains and easily filterable. The combined addition of Arabinol® Hi-Flow and metatartaric acid strengthens the anti-cream of tartar action of the treatment, increasing its efficaciousness and prolonging its protective length. This product is used in red wines. Vea Menos | |
| Arabinol® Multinstant | AEB Group | Arabinol® Multinstant is a micro-granulated gum arabic, extracted from acacia senegal and refined. Arabinol® Multinstant reacts in combination with metatartaric acid and strengthens its action, prolonging the length of the effect, as it wraps up tartar cr...Vea Mas Arabinol® Multinstant is a micro-granulated gum arabic, extracted from acacia senegal and refined. Arabinol® Multinstant reacts in combination with metatartaric acid and strengthens its action, prolonging the length of the effect, as it wraps up tartar crystals and keeps them completely separated. This product is used in wine. Vea Menos | |
| Arabinol® SB | AEB Group | Arabinol® SB is a naturally occurring polysaccharide, consisting of arabans, galactans and uronic acid complexes, in association with polypropylene glycol alginate, which is used as a hydrophilic colloid for beer head retention. It improves foam consisten...Vea Mas Arabinol® SB is a naturally occurring polysaccharide, consisting of arabans, galactans and uronic acid complexes, in association with polypropylene glycol alginate, which is used as a hydrophilic colloid for beer head retention. It improves foam consistency and steadiness by increasing foam viscosity and delays the release of CO₂. Beer retains its fresh characteristics for longer and the increase of surface tension promotes the formation of consistent and compact foam. This lends visual impact to foam steadiness and cling. Vea Menos | |
| Aromax® | AEB Group | Aromax® is an oenological agent containing sulphur dioxide and suitably buffered ascorbic acid, studied to facilitate the oxygen reduction in musts and wines. With the utilization of Aromax®, terpenic molecules can express all their qualities and fully in...Vea Mas Aromax® is an oenological agent containing sulphur dioxide and suitably buffered ascorbic acid, studied to facilitate the oxygen reduction in musts and wines. With the utilization of Aromax®, terpenic molecules can express all their qualities and fully increase the value of the obtained wines. Vea Menos | |
| Aromax® B4 | AEB Group | Aromax® B4 is a must antioxidant studied to be used in harvesters’ cases and in all those situations leaving must in contact with air for a long time. When pressing white grapes, Aromax® B4 facilitates must drainage and its clarification, forming a fine n...Vea Mas Aromax® B4 is a must antioxidant studied to be used in harvesters’ cases and in all those situations leaving must in contact with air for a long time. When pressing white grapes, Aromax® B4 facilitates must drainage and its clarification, forming a fine net retaining even the thinnest vegetable fragments. Vea Menos | |
| Aromax® GAL | AEB Group | Aromax® GAL is used to protect musts from oxidations. Aromax® GAL inhibits the growth and development of indigenous yeasts in wine production, facilitating static decantation and inhibiting the start of spontaneous fermentations. | |
| Aromax® Super | AEB Group | Aromax® Super is an agent based on sulphur dioxide and ascorbic acid. Aromax® Super displays a positive action on the concentration of varietal aromas; in the vinification of different cultivars such as Chardonnay, Grechetto and Muscat, increases were not...Vea Mas Aromax® Super is an agent based on sulphur dioxide and ascorbic acid. Aromax® Super displays a positive action on the concentration of varietal aromas; in the vinification of different cultivars such as Chardonnay, Grechetto and Muscat, increases were noticed in the quantity of linalool, a terpene revealing the varietal aroma. Vea Menos | |
| Bâtonnage® Plus Blanc | AEB Group | Bâtonnage® Plus Blanc increases intensity and aromatic persistence in young wines, thanks to the support that glucidic colloids give to the volatile compounds fundamental for bouquet. It confers fullness, thickness, body and volume to wines, for the pres...Vea Mas Bâtonnage® Plus Blanc increases intensity and aromatic persistence in young wines, thanks to the support that glucidic colloids give to the volatile compounds fundamental for bouquet. It confers fullness, thickness, body and volume to wines, for the presence in its composition of selected soft ellagic tannins and for the interaction among the different colloids present, mannoproteins and gum Arabic, in quantities scrupulously verified with numerous and different production needs. Vea Menos | |
| Bâtonnage® Plus 150 KD | AEB Group | Bâtonnage® Plus 150 KD is a refining agent composed exclusively by yeast cell walls, selected through an exclusive chemical-physical process studied by Pascal Biotech. Bâtonnage® Plus 150 KD the presence of substrata is harmonically increased, merging wit...Vea Mas Bâtonnage® Plus 150 KD is a refining agent composed exclusively by yeast cell walls, selected through an exclusive chemical-physical process studied by Pascal Biotech. Bâtonnage® Plus 150 KD the presence of substrata is harmonically increased, merging with other constituents and giving pleasant sensations of more volume and velvety impressions even in wines requiring long refinement. Vea Menos | |
| Bâtonnage® Plus Arôme | AEB Group | Bâtonnage® Plus Arôme is the refining agent able to liberate in wines the complete terpenic potential present in musts, making stable and persistent the aromatic heritage contained in the final products. The advantages obtained with the utilization of Bât...Vea Mas Bâtonnage® Plus Arôme is the refining agent able to liberate in wines the complete terpenic potential present in musts, making stable and persistent the aromatic heritage contained in the final products. The advantages obtained with the utilization of Bâtonnage® Plus Arôme are noticed not only in the improvement of the sensorial, olfactory and gustative analytical outline, but also in the tartaric and proteic stability. Vea Menos | |
| Bâtonnage® Plus Elevage | AEB Group | Bâtonnage® Plus Elevage is made out of yeast cells that have been treated with temperature shocks. Bâtonnage® Plus Elevage prevents the formation of mercaptans and of anomalous smells reminiscent of these and preserves the aromatic notes typical of the ut...Vea Mas Bâtonnage® Plus Elevage is made out of yeast cells that have been treated with temperature shocks. Bâtonnage® Plus Elevage prevents the formation of mercaptans and of anomalous smells reminiscent of these and preserves the aromatic notes typical of the utilized cultivars, refining smells and positively and homogeneously integrating the overall aromatic outline. Vea Menos | |
| Batonnage® Plus Rondeur | AEB Group | Batonnage® Plus Rondeur, a preparation rich in mannoproteins and nucleotides, enhancing wine’s body and pleasant after-taste. It has a positive impact on the pleasantness and length in the after-taste of the treated wines, highlighting a sugar-like sensat...Vea Mas Batonnage® Plus Rondeur, a preparation rich in mannoproteins and nucleotides, enhancing wine’s body and pleasant after-taste. It has a positive impact on the pleasantness and length in the after-taste of the treated wines, highlighting a sugar-like sensation of pleasantness making them extremely appreciable. Vea Menos | |
| Bâtonnage® Plus Rouge | AEB Group | Bâtonnage® Plus Rouge is a preparation to be used for the refining of red wines, formulated in the respect of the wine natural structure. With this product astringent and bitter sensations are completely eliminated, typical of some tannins present in the ...Vea Mas Bâtonnage® Plus Rouge is a preparation to be used for the refining of red wines, formulated in the respect of the wine natural structure. With this product astringent and bitter sensations are completely eliminated, typical of some tannins present in the utilized types, while soft gustative perceptions emerge clearly, that harmonize the gustative components and make wines elegant, round, full. Vea Menos | |
| Bâtonnage® Plus Structure | AEB Group | Bâtonnage® Plus Structure is composed by yeast cell walls preparations, ellagic tannins and gum Arabic, specifically formulated and used in suitable percentages, in order to give wines structure and volume. Bâtonnage® Plus Structure determines the complet...Vea Mas Bâtonnage® Plus Structure is composed by yeast cell walls preparations, ellagic tannins and gum Arabic, specifically formulated and used in suitable percentages, in order to give wines structure and volume. Bâtonnage® Plus Structure determines the complete harmonization of the treated wines, thanks to the synergic action of specific mannoproteins released by yeast cell walls and of oak extracted tannins, with proceedings maintaining the soft essential constituents and eliminating bitter and aggressive notes. Vea Menos | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...Vea Mas Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M has a viscosity range of 7,500 to 14,000 cps and particle size of less than 295 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. Vea Menos | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thic...Vea Mas Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M has a viscosity range of 2,700 to 5,040 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. Vea Menos | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, th...Vea Mas Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M has a viscosity range of 75,000 to 140,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. Vea Menos | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...Vea Mas Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M has a viscosity range of 13,500 to 25,200 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. Vea Menos | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, th...Vea Mas Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M has a viscosity range of 150,000 to 280,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. Vea Menos | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...Vea Mas Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M has a viscosity range of 26,250 to 49,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. Vea Menos | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thic...Vea Mas Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M has a viscosity range of 2,700 to 5,040 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. Vea Menos | |
| Benecel™ Methylcellulose (MC) A4C | Ashland | Benecel™ Methylcellulose (MC) A4C is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspend...Vea Mas Benecel™ Methylcellulose (MC) A4C is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Methylcellulose (MC) A4C has a viscosity range of 300 to 560 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. Vea Menos | |
| Benecel™ Methylcellulose (MC) A4M | Ashland | Benecel™ Methylcellulose (MC) A4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspend...Vea Mas Benecel™ Methylcellulose (MC) A4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Methylcellulose (MC) A4M has a viscosity range of 3,000 to 5,600 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. Vea Menos | |
| Benecel™ MX Modified Cellulose | Ashland | Benecel™ MX modified cellulose is specially formulated for meat alternative and vegetable-based applications. It can provide a firm bite for products meant to simulate meat products, binding to replace eggs, and can help retain moisture to provide an en...Vea Mas Benecel™ MX modified cellulose is specially formulated for meat alternative and vegetable-based applications. It can provide a firm bite for products meant to simulate meat products, binding to replace eggs, and can help retain moisture to provide an enjoyable eating experience. Vea Menos | |
| Bentogran® | AEB Group | Bentogran® is a bentonite of easy utilization. Its granular formulation enables a quick dispersion in water in a few minutes, without creating any dust and with great advantage for the personnel in charge of dissolving it. Bentogran® produces a higher yie...Vea Mas Bentogran® is a bentonite of easy utilization. Its granular formulation enables a quick dispersion in water in a few minutes, without creating any dust and with great advantage for the personnel in charge of dissolving it. Bentogran® produces a higher yield of clarified wine, increases the volume of the bright wine and brings about evident economic advantages, totally preserving wine structure and smells. Vea Menos | |
| Bil-Max™ Bilberry Concentrate | Ashland | Bil-Max™ is a concentrated, patented bilberry fruit product. Bil-max™ concentrate is made using no solvents, no added sweeteners, and no flavorings or added colors. Bil-max™ concentrate helps supports vascualr and eye health. | |
| Catalasi® | AEB Group | Catalasi® is a complex preparation composed by different clarifying agents, properly dosed to be used in the clarification of white, rosé and red wines. This specific clarifier selectively reduces the concentration of polymerized and oxidized polyphenolic...Vea Mas Catalasi® is a complex preparation composed by different clarifying agents, properly dosed to be used in the clarification of white, rosé and red wines. This specific clarifier selectively reduces the concentration of polymerized and oxidized polyphenolic components, restoring the original color and taste. Vea Menos | |
| Celadrin™ Esterified Fatty Acid Complex | Ashland | Celadrin™ esterified fatty acid complex (EFAC) is a blend of cetylated fatty acid esters and other active synergistic compounds. The manufacturing process is highly specific to produce a compound that has a narrow range for each EFAC within the blend. T...Vea Mas Celadrin™ esterified fatty acid complex (EFAC) is a blend of cetylated fatty acid esters and other active synergistic compounds. The manufacturing process is highly specific to produce a compound that has a narrow range for each EFAC within the blend. The esterification process ensures the fatty acids are stable and reduces the potential for reacting with oxygen. Celadrin™ EFAC helps to reduce joint discomfort and help maintain healthy joint function. Vea Menos | |
| Clarouge® | AEB Group | Clarouge® is a complex preparation, specifically formulated to act on red and nouveaux wines, to clarify them and to highlight their organoleptic characters, rendering them particularly soft to the palate and stabilizing the coloring substance. Clarouge® ...Vea Mas Clarouge® is a complex preparation, specifically formulated to act on red and nouveaux wines, to clarify them and to highlight their organoleptic characters, rendering them particularly soft to the palate and stabilizing the coloring substance. Clarouge® makes red wines softer and more velvety, respects their fineness, shapes roughness and highlights the original varieties. Vea Menos | |
| Cran-Max™ Cranberry Concentrate | Ashland | Cran-Max™ is a concentrated whole fruit cranberry extract that helps support urinary tract health. It is made from 100% of the cranberry. Cran-Max™ contains no carriers, no solvents, no added sweeteners, and no falvorings or added colors. | |
| Cremor Stop® Extra 40 | AEB Group | Cremor Stop® Extra 40 is a very pure metatartaric acid with a very high esterification index. Cremor Stop® Extra 40 substitutes or assists wine refrigeration; all the effected trials showed that through the action of this agent any form of residual instab...Vea Mas Cremor Stop® Extra 40 is a very pure metatartaric acid with a very high esterification index. Cremor Stop® Extra 40 substitutes or assists wine refrigeration; all the effected trials showed that through the action of this agent any form of residual instability is eliminated. Vea Menos | |
| Crystalflash | AEB Group | Crystalflash is an agent suitably studied to accelerate the crystallization of tartaric acid salts, in particular potassium bitartrate and neutral calcium tartrate, in wines during refrigeration. This product eliminates the risk of re-dissolving of the un...Vea Mas Crystalflash is an agent suitably studied to accelerate the crystallization of tartaric acid salts, in particular potassium bitartrate and neutral calcium tartrate, in wines during refrigeration. This product eliminates the risk of re-dissolving of the unstable coloring matter. Vea Menos | |
| Deacid® | AEB Group | Deacid® is composed by a formulation of salts. This product decreases the total acidity with neutralization reactions and a subsequent complete and quick precipitation. Deacid® keeps the right freshness in white wines and rounds excessively acid notes in ...Vea Mas Deacid® is composed by a formulation of salts. This product decreases the total acidity with neutralization reactions and a subsequent complete and quick precipitation. Deacid® keeps the right freshness in white wines and rounds excessively acid notes in red wines. Vea Menos | |
| Decoran® | AEB Group | Decoran® is a special activated decolorizing carbon with very high adsorbing power. This product specifically adsorbs instable and volatile molecules, preserving prized organoleptic characters. | |
| Deodal® | AEB Group | Deodal® is a special active carbon obtained through a particular process of carbonization of vegetable substances which have been activated by appropriate means in order to increase porosity and subsequently their adsorbing power. Deodal® displays a parti...Vea Mas Deodal® is a special active carbon obtained through a particular process of carbonization of vegetable substances which have been activated by appropriate means in order to increase porosity and subsequently their adsorbing power. Deodal® displays a particular adsorbing activity towards unpleasant odors and tastes. It preserving the overall quality and granting the preservation of the prized organoleptic characteristics of the treated products. Vea Menos | |
| Desulfin® | AEB Group | Desulfin® eliminates H2S from wines is the answer to the need of eliminating the presence of hydrogen sulphide, responsible for the bothersome smell of rotten eggs. | |
| Ellagitan® | AEB Group | Ellagitan® is a preparation based on vegetal ellagic tannins promoting refinement and polyphenols polymerization. Ellagitan® is used during the wine refinement stage to gives a great stability to wines intended for a long aging. | |
| Ellagitan® Chêne | AEB Group | Ellagitan® Chêne is a highly prized ellagic tannin. Ellagitan® Chêne can be used at the end of fermentation and during refinement when it is important to guide the oxygen action by using compounds increasing wine resistance to oxidation. | |
| Ellagitan® Refill | AEB Group | Ellagitan® Refill is an ellagic tannin in a watery solution. It facilitates the polyphenolic polymerization in the presence of the ideal acetaldehyde dosage and it also hinders the presence of reduced notes which are common in many wines. | |
| Ellagitan® Rouge | AEB Group | Ellagitan® Rouge is a preparation based on ellagic and proanthocyanidinic tannin, lightly astringent, sweet, vegetable and structured. Ellagitan® Rouge improves violet notes in red wines, preventing the color to develop orange nuances, and keeps unaltered...Vea Mas Ellagitan® Rouge is a preparation based on ellagic and proanthocyanidinic tannin, lightly astringent, sweet, vegetable and structured. Ellagitan® Rouge improves violet notes in red wines, preventing the color to develop orange nuances, and keeps unaltered wine qualities of gustative and olfactory freshness. Vea Menos | |
| Endozym® Active | AEB Group | Endozym® Active is a pectolytic enzyme based on concentrated pectinase, indicated for the treatment of grapes and for the clarification of musts and wines. Endozym® Active accelerates pressing, clarification and filtration processes, as it decreases their...Vea Mas Endozym® Active is a pectolytic enzyme based on concentrated pectinase, indicated for the treatment of grapes and for the clarification of musts and wines. Endozym® Active accelerates pressing, clarification and filtration processes, as it decreases their speed and reduces, because of its peculiar enzymatic activity. Vea Menos | |
| Endozym® Alphamyl SB1 | AEB Group | Endozym® Alphamyl SB1 is an enzymatic preparation acting at higher temperatures than those normal allowed for other bacterial amylases. It reduces the viscosity of the cereal mash and promotes the extraction of a more concentrated wort, increasing yield d...Vea Mas Endozym® Alphamyl SB1 is an enzymatic preparation acting at higher temperatures than those normal allowed for other bacterial amylases. It reduces the viscosity of the cereal mash and promotes the extraction of a more concentrated wort, increasing yield during the mashing-in stage. Endozym® Alphamyl SB1 is used in the food industry as a processing aid in the liquefaction of starch. Vea Menos | |
| Endozym® Antibotrytis | AEB Group | Endozym® Antibotrytis is an enzymatic preparation with secondary activities useful to solve problems deriving from the presence of Botrytis cinerea on grapes. Endozym® Antibotrytis solves the problems deriving from the presence of mould on grapes and gran...Vea Mas Endozym® Antibotrytis is an enzymatic preparation with secondary activities useful to solve problems deriving from the presence of Botrytis cinerea on grapes. Endozym® Antibotrytis solves the problems deriving from the presence of mould on grapes and grants the correct vinification run. Vea Menos | |
| Endozym® Aromatic | AEB Group | Endozym® Aromatic is an enzymatic preparation ensuring the total extraction and the release of the varietal aromas present in the different cultivars. Endozym® Aromatic finds its ideal application for short cold macerations of white grapes. | |
| Endozym® Contact Pelliculaire | AEB Group | Endozym® Contact Pelliculaire is composed by a pool of pectolytic enzymes characterized by a high hemicellulasic secondary activity, metabolic quality enabling a rapid color extraction and a better tannin extraction from the skin. Endozym® Contact Pellicu...Vea Mas Endozym® Contact Pelliculaire is composed by a pool of pectolytic enzymes characterized by a high hemicellulasic secondary activity, metabolic quality enabling a rapid color extraction and a better tannin extraction from the skin. Endozym® Contact Pelliculaire improves the yield in free run juice, as it sensibly improves the skin permeability. Vea Menos | |
| Endozym® Cultivar | AEB Group | Endozym® Cultivar is a pectolitic enzyme based on concentrated pectinase, indicated for the varietal characterization in the treatment of grapes and musts. Endozym® Cultivar, in its complementary activity, decreases the viscosity of the treated wines, fac...Vea Mas Endozym® Cultivar is a pectolitic enzyme based on concentrated pectinase, indicated for the varietal characterization in the treatment of grapes and musts. Endozym® Cultivar, in its complementary activity, decreases the viscosity of the treated wines, facilitates clarification processes of must and wine, enables to bring a noticeable qualitative advantage to the finished wine. Vea Menos | |
| Endozym® Éclair | AEB Group | Endozym® Éclair is a microgranulated, very highly concentrated enzymatic preparation; it has been specifically studied to demolish grape pectic chains and presents a high pectinlyasic activity. Endozym® Éclair is particularly suited for Muscat grapes and,...Vea Mas Endozym® Éclair is a microgranulated, very highly concentrated enzymatic preparation; it has been specifically studied to demolish grape pectic chains and presents a high pectinlyasic activity. Endozym® Éclair is particularly suited for Muscat grapes and, more generally, when difficult conditions for a valid clarification occur. Vea Menos | |
| Endozym® Glucacel UHT | AEB Group | Endozym® Glucacel UHT is a preparation based on thermo-stable betaglucanase, ideal for the utilization during beer processing. This product facilitates the reduction processes of wort viscosity, strengthening the natural enzymatic betaglucanasic componen...Vea Mas Endozym® Glucacel UHT is a preparation based on thermo-stable betaglucanase, ideal for the utilization during beer processing. This product facilitates the reduction processes of wort viscosity, strengthening the natural enzymatic betaglucanasic component naturally present in barley. Endozym® Glucacel UHT is successfully utilized in the brewhouse during the mashing-in stage. It is used to improve the stability of beer. Vea Menos | |
| Endozym® Glucalyse | AEB Group | Endozym® Glucalyse is the ideal agent for the “sur lies” refinement, as its action on the yeast cellular wall facilitates its lysis and ensures that polysaccharides are yielded to the wine, that increase the body, stabilize color and the proteic outline a...Vea Mas Endozym® Glucalyse is the ideal agent for the “sur lies” refinement, as its action on the yeast cellular wall facilitates its lysis and ensures that polysaccharides are yielded to the wine, that increase the body, stabilize color and the proteic outline and give a better aromatic persistence. Vea Menos | |
| Endozym® Glucapec | AEB Group | Endozym® Glucapec is an enzymatic agent studied for the treatment of wines displaying a high concentration in glucans and pectins. Endozym® Glucapec can be utilized on must, on wine at the end of the fermentation and also during maturation, contributing, ...Vea Mas Endozym® Glucapec is an enzymatic agent studied for the treatment of wines displaying a high concentration in glucans and pectins. Endozym® Glucapec can be utilized on must, on wine at the end of the fermentation and also during maturation, contributing, in any specific case, to markedly improve general conditions. Vea Menos | |
| Endozym® ICS 10 Arôme | AEB Group | Endozym® ICS 10 Arôme is a concentrated pectolitic enzyme with a very high polygalacturonasic activity and is particularly indicated for the varietal aromatic characterization of white wines. | |
| Endozym® ICS 10 Éclair | AEB Group | Endozym® ICS 10 Éclair is a liquid super-concentrated enzyme characterized by a noticeable pectinlyasic activity. It is particularly indicated for Muscat grapes and, more generally, when conditions occur that are difficult for a valid clarification on mus...Vea Mas Endozym® ICS 10 Éclair is a liquid super-concentrated enzyme characterized by a noticeable pectinlyasic activity. It is particularly indicated for Muscat grapes and, more generally, when conditions occur that are difficult for a valid clarification on musts coming from white grapes. Vea Menos | |
| Endozym® ICS 10 Rouge | AEB Group | Endozym® ICS 10 Rouge contains values that create Enzymatic preparation for quick clarifications and wine keeps color tonalities stable in time. | |
| Endozym® Muscat | AEB Group | Endozym® Muscat is a specific pectolitic enzyme with a high pectinlyasic activity for aromatic grapes. Endozym® Muscat shortens settling times, increases yields in must and in free run juice and enables to obtain more compact deposits. This product is aff...Vea Mas Endozym® Muscat is a specific pectolitic enzyme with a high pectinlyasic activity for aromatic grapes. Endozym® Muscat shortens settling times, increases yields in must and in free run juice and enables to obtain more compact deposits. This product is affective at low temperatures within a wide pH range. Vea Menos | |
| Endozym® Rouge | AEB Group | Endozym® Rouge is a complete enzymatic preparation, which combines its pectolitic properties with a high cellulasic and hemicellulasic activity. Endozym® Rouge facilitates a higher yield for more structured and complex wines and is used for the extraction...Vea Mas Endozym® Rouge is a complete enzymatic preparation, which combines its pectolitic properties with a high cellulasic and hemicellulasic activity. Endozym® Rouge facilitates a higher yield for more structured and complex wines and is used for the extraction of the coloring matter and varietal aromas from red grapes. Vea Menos | |
| Endozym® ß-Split | AEB Group | Endozym® ß-Split is a liquid pectolitic enzyme with a high ß-glucosidasic activity, able to considerably increase wine aromatic intensity. Endozym® ß-Split makes available varietal aromas combined with specific sugars and not immediately available, if not...Vea Mas Endozym® ß-Split is a liquid pectolitic enzyme with a high ß-glucosidasic activity, able to considerably increase wine aromatic intensity. Endozym® ß-Split makes available varietal aromas combined with specific sugars and not immediately available, if not by an enzymatic way or thanks to a high over-ripening, responsible for an excessive sugar concentration, dangerous and often disharmonious with production aims. Vea Menos | |
| Endozym® TMO | AEB Group | Endozym® TMO is a purified and concentrated enzymatic preparation, extremely useful for clarification treatments of musts and red wines obtained with the utilization of warm vinifications. Endozym® TMO has an excellent concentration in pectolitic units an...Vea Mas Endozym® TMO is a purified and concentrated enzymatic preparation, extremely useful for clarification treatments of musts and red wines obtained with the utilization of warm vinifications. Endozym® TMO has an excellent concentration in pectolitic units and is ideal to remove clogging polysaccharides. Vea Menos | |
| Enovit® | AEB Group | Enovit® activates and regulates the fermentation and refermentation of musts and wines, stimulating yeast activation and multiplication. Enovit® is a suggested for the utilization in particular situations where grapes composition and their starting condit...Vea Mas Enovit® activates and regulates the fermentation and refermentation of musts and wines, stimulating yeast activation and multiplication. Enovit® is a suggested for the utilization in particular situations where grapes composition and their starting condition suggest the utilization of a nutrient composed by substances and molecules free from sulphates. Vea Menos | |
| Fermocel® | AEB Group | Fermocel® is a regulating activator of the fermentation of musts and wines that, besides supplying the indispensable mineral elements and vitamins needed for the yeast growth, carries out a physical support action towards yeast microflora and adsorbs meta...Vea Mas Fermocel® is a regulating activator of the fermentation of musts and wines that, besides supplying the indispensable mineral elements and vitamins needed for the yeast growth, carries out a physical support action towards yeast microflora and adsorbs metabolites hindering the fermentative run. This product is also available in a version free from sulphates, suggested for the utilization in particular situations where grapes composition and their starting condition. Vea Menos | |
| Fermocel® SB | AEB Group | Fermocel® SB is a specific nutrient for yeasts used for beer processing, ideal for providing the indispensable mineral elements and vitamins needed for yeast development and growth. It gives the best support to optimize the fermentative process, reducing ...Vea Mas Fermocel® SB is a specific nutrient for yeasts used for beer processing, ideal for providing the indispensable mineral elements and vitamins needed for yeast development and growth. It gives the best support to optimize the fermentative process, reducing fermentation times and granting an optimal run. Fermocel® SB well combines with beer purity and genuineness, as its soluble components are completely metabolized by the yeast. Vea Menos | |
| Fermol® A3B | AEB Group | Fermol® A3B is a yeast strain obtained through hybridization, selected because of its ability to produce a higher total acidity content in the transformed wines. Fermol® A3B can be effectively used to highlight varietal notes and secondary aromas as well ...Vea Mas Fermol® A3B is a yeast strain obtained through hybridization, selected because of its ability to produce a higher total acidity content in the transformed wines. Fermol® A3B can be effectively used to highlight varietal notes and secondary aromas as well as to facilitate the obtainment of fresh and aromatic wines, with a wide gustative range and a balanced pleasantness. Vea Menos | |
| Fermol® Arôme Plus | AEB Group | Fermol® Arôme Plus is a yeast strain able to modulate its action during fermentation. During the first fermentative stage, when aromatic synthesis is at its highest level, it produces significant quantities of 2-phenyl-ethanol and acetates from higher alc...Vea Mas Fermol® Arôme Plus is a yeast strain able to modulate its action during fermentation. During the first fermentative stage, when aromatic synthesis is at its highest level, it produces significant quantities of 2-phenyl-ethanol and acetates from higher alcohols softly merging with compounds obtained from the hydrolysis of terpenic glycosides or norisoprenoids. Fermol® Arôme Plus is particularly suited to entirely reveal the characters of cultivars with a medium aromatic heritage. Vea Menos | |
| Fermol® Associées | AEB Group | Fermol® Associées is a synergic association of two compatible strains, specifically characterized as starter for their extreme multiplication speed; they highlight a liner fermentation kinetic. Wines obtained with Fermol® Associées display complex and int...Vea Mas Fermol® Associées is a synergic association of two compatible strains, specifically characterized as starter for their extreme multiplication speed; they highlight a liner fermentation kinetic. Wines obtained with Fermol® Associées display complex and intense smells, as the combination of two yeast strains leads to the expression of a wide precursor range, defining sensorial descriptors in a net and harmonious way. Vea Menos | |
| Fermol® Blanc | AEB Group | Fermol® Blanc is a selected yeast that, thanks to its metabolic characteristics, finds application above all in the vinification of white wines. Fermol® Blanc can be utilized for the production of sparkling wines. The capacity of producing good quantities...Vea Mas Fermol® Blanc is a selected yeast that, thanks to its metabolic characteristics, finds application above all in the vinification of white wines. Fermol® Blanc can be utilized for the production of sparkling wines. The capacity of producing good quantities of specific esters and acetates such as phenyl-ethyl acetate and ethyl decanoate makes Fermol® Blanc the yeast suitable for obtaining wines with an aromatic complex, where flower, citrus or white-pulped fruit notes stand out. Vea Menos | |
| Fermol® Bouquet | AEB Group | Fermol® Bouquet is indicated for the production of wines deriving from aromatic varieties. Through the action of Fermol® Bouquet, some essential terpenic compounds are thus extracted and liberated, enabling the full expression of wine gustative aspects, r...Vea Mas Fermol® Bouquet is indicated for the production of wines deriving from aromatic varieties. Through the action of Fermol® Bouquet, some essential terpenic compounds are thus extracted and liberated, enabling the full expression of wine gustative aspects, respecting and expanding the typical varietal notes. Good choice for the production of ready-to-drink young wines, Fermol® Bouquet is a good glycerine producer that improves the sensation of gustative fullness, softness and roundness. Vea Menos | |
| Fermol® Chardonnay | AEB Group | Fermol® Chardonnay is a yeast selected with the aim to enable the production of white wines with a full and harmonious taste, thanks to its high production of mannoproteins. Thanks to its physiological characteristics it is successfully utilized during fe...Vea Mas Fermol® Chardonnay is a yeast selected with the aim to enable the production of white wines with a full and harmonious taste, thanks to its high production of mannoproteins. Thanks to its physiological characteristics it is successfully utilized during fermentations and barrique refinement. Fermol® Chardonnay has a good alcoholic power, it does not build hydrogen sulphide and produces low quantities of acetic acid. Vea Menos | |
| Fermol® Charmat | AEB Group | Fermol® Charmat is a yeast strain with characteristics making it able to rapidly colonize a medium not particularly rich in nutritive substances and already equipped with a high alcoholic gradation. Fermol® Charmat respects varietal aromatic notes of the ...Vea Mas Fermol® Charmat is a yeast strain with characteristics making it able to rapidly colonize a medium not particularly rich in nutritive substances and already equipped with a high alcoholic gradation. Fermol® Charmat respects varietal aromatic notes of the origin vine and brings wines fresh floral notes, reminiscent of specific esters and citrus smells, typical of terpenols. It is strongly cryophilic and has a very good resistance to low pH values. Vea Menos | |
| Fermol® Clarifiant | AEB Group | Fermol® Clarifiant is a strain endowed with specific metabolic characteristics linked to the capacity of releasing in wine significant concentrations of polygalacturonase, pectinlyase and pectinesterase. These qualities make Fermol® Clarifiant able to bet...Vea Mas Fermol® Clarifiant is a strain endowed with specific metabolic characteristics linked to the capacity of releasing in wine significant concentrations of polygalacturonase, pectinlyase and pectinesterase. These qualities make Fermol® Clarifiant able to better extract anthocyans and enable to produce wines with natural coloring intensity and a better chromatic vivacity. Fermol® Clarifiant induces great fineness to wines, as, thanks to its action, suspended particles in must settle down very quickly, so that at the end of the fermentation they do not transfer to wine unpleasant tastes and smells, caused by the decomposition process. Vea Menos | |
| Fermol® Complet Killer | AEB Group | Fermol® Complet Killer is a versatile yeast, equipped with a series of interesting properties making it suitable for vinifications where a high purity degree is required. Fermol® Complet Killerexcellently tolerates alcohol, for this reason it is very good...Vea Mas Fermol® Complet Killer is a versatile yeast, equipped with a series of interesting properties making it suitable for vinifications where a high purity degree is required. Fermol® Complet Killerexcellently tolerates alcohol, for this reason it is very good for fermentations of wines having undergone stuck fermentations. It rapidly consumes the residual fructose, usually present at higher concentrations. Fermol® Complet Killer amplifies grape characters, enabling to obtain freshness and pleasant smells, very stable in time. Vea Menos | |
| Fermol® Cryoaromae | AEB Group | Fermol® Cryoaromae is a cryotolerant strain which very well adapts to low fermentation temperatures; it is particularly suited for the vinification of grapes coming also from not particularly aromatic cultivars. Fermentations with Fermol® Cryoaromae impro...Vea Mas Fermol® Cryoaromae is a cryotolerant strain which very well adapts to low fermentation temperatures; it is particularly suited for the vinification of grapes coming also from not particularly aromatic cultivars. Fermentations with Fermol® Cryoaromae improve sensorial perceptions of aromatic compounds such as isoamyl-acetate and 2-phenil-ethanol and a higher content in amino-acids is pointed out: interaction and taste strengthening phenomena are thus favored. Fermol® Cryoaromae reduces by 30% the production of acetic acid with regard to fermentation media, taken as test and compared during vinification. Vea Menos | |
| Fermol® Cryophile | AEB Group | Fermol® Cryophile is a strain selected for its particular metabolism, highlighting a strong tendency towards the production of high glycerine concentrations. This yeast efficiently works at low temperatures and is indicated above all in the case where a c...Vea Mas Fermol® Cryophile is a strain selected for its particular metabolism, highlighting a strong tendency towards the production of high glycerine concentrations. This yeast efficiently works at low temperatures and is indicated above all in the case where a cold pre-maceration technique is used, which foresees the cooling of red crushed grapes. Fermol® Cryophile, thanks to its structure, facilitates the achievement of a suitable chromatic intensity, gives a soft taste, without aggressiveness, to the produced wines, which result round and pleasant at the end of transformations. Vea Menos | |
| Fermol® Davis 522 | AEB Group | Fermol® Davis 522 is an extremely versatile selected strain, suitable for the production of both white and red wines. Fermol® Davis 522 has a high alcohol yield and therefore it works well on grapes with a high sugar concentration, it is effective for ref...Vea Mas Fermol® Davis 522 is an extremely versatile selected strain, suitable for the production of both white and red wines. Fermol® Davis 522 has a high alcohol yield and therefore it works well on grapes with a high sugar concentration, it is effective for refermentations, as it concludes the process without difficulties and with very good results on the quality of the final product. Vea Menos | |
| Fermol® Iper R | AEB Group | Fermol® Iper R is a specific yeast that satisfies the needs of the most modern technologies of white and rosé wine production and is particularly indicated when the hyper-reduction method is used. Positive to the “killer factor”, this yeast easily prevail...Vea Mas Fermol® Iper R is a specific yeast that satisfies the needs of the most modern technologies of white and rosé wine production and is particularly indicated when the hyper-reduction method is used. Positive to the “killer factor”, this yeast easily prevails over the indigenous microflora present in a high concentration and which is dangerous above all in the grape pre-fermentative cold maceration. Vea Menos | |
| Fermol® PB 2033 | AEB Group | Fermol® PB 2033 is a yeast suited for the production of rosé and young wines. This yeast has a very regular fermentation kinetic and does not cause sudden temperature increases. It has a good alcoholic power: under good nutritional conditions, it develops...Vea Mas Fermol® PB 2033 is a yeast suited for the production of rosé and young wines. This yeast has a very regular fermentation kinetic and does not cause sudden temperature increases. It has a good alcoholic power: under good nutritional conditions, it develops up to 15° alcoholic degrees. Fermol® PB 2033 respects grape primary aromas and develops pleasant secondary aromas, non invading, able to perfectly integrate with the smells of the utilized cultivars. Vea Menos | |
| Fermol® Perlage | AEB Group | Fermol® Perlage is the result of a selection carried out in the Champagne region, aimed at identifying a yeast capable of highlighting the complexity of sparkling wines. With the use of Fermol®Perlage fat notes and the “oxidized” sensation are eliminated,...Vea Mas Fermol® Perlage is the result of a selection carried out in the Champagne region, aimed at identifying a yeast capable of highlighting the complexity of sparkling wines. With the use of Fermol®Perlage fat notes and the “oxidized” sensation are eliminated, while emerging the articulate presence of descriptors reminiscent of rape primary aromas harmonizing with fermentation aromas: perceptions of dried fruits, white pulped fruits are highlighted, in accordance with the composite sensorial definition typical of important sparkling wines. Vea Menos | |
| Fermol® Premier Cru | AEB Group | Fermol® Premier Cru is a yeast strain selected for the production of structured and complex wines, suitable for aging. It carries out an articulate and effective action thanks to its characteristics, differentiating it from other strains for a series of q...Vea Mas Fermol® Premier Cru is a yeast strain selected for the production of structured and complex wines, suitable for aging. It carries out an articulate and effective action thanks to its characteristics, differentiating it from other strains for a series of qualitative advantages. This yeast possesses a great rapidity action, with a latency period never longer than 6 hours at 25°C and enables to conclude fermentation with the total sugar depletion. Fermol® Premier Cru, red wines are obtained rich in structure and with a well defined body, gustative sensorial tones are satisfactory for softness, thanks to the high synthesis in glycerine by the selected strain. Vea Menos | |
| Fermol® Rouge | AEB Group | Fermol® Rouge is a selected strain, particularly indicated for the vinification of red wines, for all base vinifications and for the fermentation of grapes which have undergone carbonic maceration. Thanks to its vigor and its resistance, it rapidly prevai...Vea Mas Fermol® Rouge is a selected strain, particularly indicated for the vinification of red wines, for all base vinifications and for the fermentation of grapes which have undergone carbonic maceration. Thanks to its vigor and its resistance, it rapidly prevails over the indigenous flora, which is often very numerous in the vinification of red wines. enables to obtain a particularly high aromatic intensity as, thanks to its physiology, it has a very limited capacity to fix coloring substances extracted during maceration. Vea Menos | |
| Fermol® Rouge Bayanus | AEB Group | Fermol® Rouge Bayanus is made up by a Saccharomyces cerevisiae ph.r. bayanus strain, selected from a red grape must, studied for fermentations and refermentations of red wines. Fermol® Rouge Bayanus produces a regular and constant fermentation in musts, i...Vea Mas Fermol® Rouge Bayanus is made up by a Saccharomyces cerevisiae ph.r. bayanus strain, selected from a red grape must, studied for fermentations and refermentations of red wines. Fermol® Rouge Bayanus produces a regular and constant fermentation in musts, is not sensible to the different variables present, to alcohol, CO2 and fatty acids. Fermol® Rouge Bayanus has poor nutritional needs and is therefore suitable for the production of prized red wines, where it is not possible to intervene many times with nutrients. Vea Menos |
