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. |