| 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 material for 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. |
