Siha – products for fining and stabilisation

Product

Description

Field of use

SIHA Ca – Bentonite G Pure calcium bentonite, granulate or powder Remove positively charged protein substances from musts, wines, fruit juices and vinegar. Prevents proteic instability after bottling.
SIHA – Active Bentonite G Blend of sodium and calcium bentonites High capacity of adsorption, small quantities of lees as in case of calcium pure bentonite.
SIHA – Must Bentonite G Fine granular calcium bentonite with high adsorptive effect on must proteins. Simple separation of the bentonite with the desliming trub. Prevents must oxidation. Post fining of wine seldom necessary.
SIHA – Carbonit M Blend of bentonite and activated carbon It prevents off-tones in wines by adsorption of residual pesticides, substances that hinder fermantation and undesired flavour and aroma components.
SIHA – Na-Bentonit Granulat oder Pulver Pure sodium bentonite Adsorption of protein substances in vinegar and beverages. Also for wine stabilization depending on local legislation. Prevents protein precipitation after bottling, thus enhanced beverage stability. Limitations on usage  (Germany).
SIHA – Klärgelatine feinkörnig Pure low-bloom gelatin Adsorption of tannins, also serves for clarifying fining. Prevents tannin compound precipitations in the finished product. Clarifiying fining with gelatin will enhance and simplify the subsequent filtration process.
SIHA – Gelatine hochbloomig Pure high-bloom porc gelatin Adsorption of tannins, also serves for clarifying fining. Prevents tannin compound precipitations in the finished product. Clarifiying fining with gelatin will enhance and simplify the subsequent filtration process.
SIHA – Gelatine kaltlöslich Pure gelatin in fine grains, soluble in cold water Serves primarily for clarifying fining. Simplified handling – no heating necessary. Tanninic substances will not completely be precipitated.
SIHA – Klärgelatine flüssig Pure high-bloom porc gelatin Serves primarily for clarifying fining. Easy handling – no dissolving necessary. Tanninic substances will not completely be precipitated.
SIHA – OPTIGEL Preparation of liquid gelatin and potassium caseinate For treatment of musts and mashes. Reduces polyphenol content and lees volume. Will rapidly form a compact lees sediment.
BAYKISOL 30 Aqueous silicic acid solution BAYKISOL® 30 is a special silica sol of exceptional purity and activity for the fining of beverages. It is used in combination with gelatin or other positively charged fining agents as a flocculation intensifier.
SIHASOL 30 Special aqueous silicic acid solution It is used in combination with gelatin or other positively charged fining agents as a flocculation intensifier.
SIHA – Kaliumkaseinat Pure potassium caseinate Reduces unwanted polyphenol contents in highly coloured wines. Removes cloudy substances by means of flocculation. Improves quality of highly coloured, brown, oxidized wines.
SIHA – Optipur Rapidly dissolving preparation of potassium caseinate (instant) Special caseinate preparation with additional small quantity of PVPP. Will dissolve rapidly when added to wine tank. Precipitates overnight after adsorbing undesired stale flavours and discolouring due to aging.
SIHA – Isinglass Isinglass in sheets or “Saliansky”-Quality Used for fining of wines with low tannin contents and for clarifying fining after ferrous fining. Forms large trub flakes, thus good clarifying characteristics. Enhances wine quality.
SIHA – Aktivkohle (Pulver), GE und FA Activated Carbon in powder form, from plant materialfor unwanted colours (FA) and unwanted flavourings (GE) Eliminates beverage defects and improves quality of fined product.
SIHA – Carbogran GE und FA Activated Carbon in granulated form, from plant material Beverage improvement just as powder carbons. Dust-free application thanks to granulated structure which dissolves when added to liquids.
SIHA – Weinkalk spezial Pure calcium carbonate Reduces tartaric acid content. Enhances wine quality, improves taste and digestibility of finished wines.
SIHA -Kaliumbicarbonat Pure potassium bicarbonate Fine deacidification of wine by precipitation of tartaric acid as potassium tartrate. Deacidification of finished wines possible shortly before bottling. Taste harmonization of finished wine.
SIHA – Reinweinstein Pure crystals of potassium bitartrate Serves for tartar stabilization by means of contact process. Enhanced wine quality.
SIHA – Metaweinsäure Highly esterified tartaric acid Prevents growth of potassium tartrate crystals and thus tartar precipitation in bottled wine.
SIHA – Weinsäure Pure tartaric acid For acidification of some beverages. Please observe local legislation!
SIHA – Zitronensäure “monohydrat” und “anhydrid” Pure citric acid Taste harmonization and acidification of low-acid beverages. Please observe local legislation!
SIHA – Ferrocyankalium Pure potassium ferrocyanide Reduces iron and copper content in wine, prevents iron caused precipitations in bottled wine. Please observe local legislation and avoid excessive fining!
SIHA – Kupfersulfat Pure copper sulphate Treatment of hydrogen sulphide related rankness (odour and taste) in wines. Enhances wine quality and eliminates wine defects.
DIVERGAN W PVPP for application on wine Reduces content of condensable tannins of wines or fruit wines.
SIHA – Gärsalz Pure Diammonium phosphate Compensates for a deficiency in nitrogen and phosphorus content of mashes. Rapid yeast multiplication, high degree of final fermentation. Improved alcohol yield. Not permitted in jobbing distilleries.
SIHA – Vitamin B1 Pure Vitamine B1 (thiamine hydrochloride) as powder or tablets Compensates for a thiamine deficiency at the beginning of the fermentation process. Activates the yeast metabolism. Improved yeast multiplication, reliable fermentation, high degree of final fermentation. Reduces the wine´s SO2– requirement after fermentation.
SIHA – Ascorbinsäure Pure Ascorbic Acid (Vitamin C) Protects beverage against oxidation, also to increase Vitamin C content of juices, squashes and lemonades. Applied before bottling. Please observe local legislation.
SIHA – Tannin flüssig Pure tannin solution For bottle fermentation of sparking wines. Positive influence on taste and sensory impact of sparkling wines. Forms a compact trub deposit after fermentation.
SIHA – Brilliant flüssig Shaking aid Used as a shaking aid in bottle fermentation of sparkling wines. Good yeast distribution during fermentation, forms a compact trub deposit after fermentation, faster trub deposit shake-off.
SIHA – Kaliumpyrosulfit Pure potassium pyrosulphite Sulphurization of mashes, musts and young wines. Simpler handling as compared to liquid or gaseous SO2.
SIHA – Kaliumsorbat Pure Potassium Sorbate Inhibition of yeasts and moulds in bottled wines. Prevents post-fermentation on the bottle.