New wine vinification
The effective vinification of new wine is crucial to preserve the existing quality. New wine must be processed in a careful, clean way to fully meet customer expectations. Early recognition and possible treatment for impurities, as well as removal of all irregularities from wine, give the customer a competitive edge over their competitors. Products for clarification and protein absorption, BSA, degradation of acid are available.
The clarification and sensory harmonization of new wine is one of the key factors in wine cellar technology. The subsequent development and shelf life of wine are heavily influenced by this stage of the process.
Clarification with Kellersol / gelatin
We have a wide range of silica sols and gelatin supplements for clarification of new wines. Apart from standard products, such as Kellersol, GELA-QUICK® and KELLER-MOSTGELATINE CF, we increasingly apply special agents, e.g. HAUSEN-GEL®.
KELLERSOL 30 A