Enzymatisation

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The core compounds of our „Vulcazymes“ are pectinases, composed by our skilled enologists working in collaboration with a leading company with an international reputation in enzyme technology. We are developing further enzyme properties, such as enhanced dye-yield or strengthened aromatic compounds, as well as enzymes designed for mash and must containing excess mucilage.

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Products:

• Vulcazym Mazeration Bianco / Rosso

• Vulcazym Blanc

• Vulcazym Rouge

• Vulcazym Arome

• Vulcazym GlucanEx

All enzymes are depsidase-free, available both as liquid and as granulate.

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Tanning handling in must

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The sooner the required tannin correction is performed, the milder the final touch and wine quality. For application in must, several liquid or powder supplements are available, according to required needs and wishes. Liquid must gelatin is one of the most popular products, it is simple and fast to apply and it will significantly reduce tannin correction measures later in finished new wine.

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Products:

• Vulcagel PRE (Mostgelatine, kaseinhaltig, flüssig)

• Vulcagel PPG (PVPP, Gelatine, pulverförmig)

• Vulcagel PPGC (PVPP, Gelatine, Zellulose, pulverförmig)

• Vulcacol F / G / Kombi: Aktivkohlen zur Adsorption störender Geschmacks- und Geruchsstoffe sowie gegen Hochfärbigkeit

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Bentonite

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In order to reduce protein contents in must to a minimum at an early stage, several bentonites are available from our range, e.g. pure calcium bentonite, granulated or in powder form – low in iron - or sodium bentonite with the highest efficiency and also mixed bentonites from Central European sources.

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Produkte:

• Vulcobent Protex P (mixed bentonite, powder)

• Vulcobent Aktiv G (mixed bentonite, granulate)

• Vulcobent Top Na (high purity sodium bentonite, powder)

• Vulcobent Top G (high purity sodium bentonite, granulate)

• Vulcobent PRE (new! pure calcium bentonite)

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Yeasts and yeast nutrients

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With advancing climate change, the nutrient supply in must has undergone a change, as have the general conditions (soil, environmental pollution, increased use of spray chemicals) for yeasts during fermentation.

As a result of varying conditions, we can offer you both standardized yeast nutrients and special mixtures, composed in joint collaboration with the customer, that meet the desired requirements. We have an extensive yeast portfolio within our Vulcaferm product line, applicable for white wine, rosé, red wine, and for making sparkling wine.

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Products:

• Vulcaferm Nutri DAP (diammonium phosphate)

• Different mixtures of DAP, thiamin, yeast cell walls, manno proteins, sterols

• Vulcaferm Blanc, Vulcaferm Rouge, Vulcaferm Arome (yeasts)

• Vulcaferm-„exclusive line“ to highlight the typical nature of vines (e.g. Sauvignon Blanc, Cabernet Franc, and many others)

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Biological de-acidification, BSA

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The biological degradation of acid with Biostart starter cultures in red wine enhances microbiological stability, decreases the total acid concentration and accounts for improvements to the sensory harmony of wine. Apart from the almost self-evident BSA in red wine, the significance of BSA in white wine also continuously increases.

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We will be pleased to inform you about our starter culture offer for white and red wines.