The beverage treatment process requires products for steps such as juice/mash extraction, clarification, fermentation, fining and stabilization. The group of beverage treatment products in the winemaking process reflects the biotechnology product range (yeast, yeast nutrients, malolactic bacteria and enzymes) , fining products like gelatine, silica sol or activated carbon products and stabilization products like bentonite, metatartaric acid or potassium bicarbonate. These products increase the shelf life, microbiological and chemical/physical stability of the beverage.
Brewers are challenged to create a product with a long shelf life and one that is microbiologically, chemically and physically stable. Silica gels and PVPP can be used to accomplish these goals: removing both chemical (e.g. proteins) and biological (e.g. yeasts) haze and stabilizing the beer, resulting in increased shelf life of the final product.
BECOSOL 30 silica sol fining agent has been formulated especially for clarifying beer and improving filtration in the brewing industry.
BECOSORB is a silica gel—a highly pure, amorphous silicon dioxide that is used for selective adsorption of protein matter that can cause turbidity in beer. Eaton offers three different silica gels formulated especially for beer stabilization.
The character of wine is determined by a multifaceted interaction between grape type, fruit, climate, location, microbiological and winemaking technology used. The production of wines can be controlled through the application of biotechnological products such as active dried pure yeasts, lactic acid bacteria (Oenococcus oeni) and enzymes (bio-catalysts).
The addition of lactic acid bacteria (Oenococcus oeni) for malolactic fermentation has become increasingly significant during the last decade, particularly for wine preparation. Previously known as second fermentation of the wine, modern oenologists use lactic acid bacteria specifically in the form of simultaneous inoculation or as a classic tool for inoculation after alcoholic fermentation.
Wine enzymes are used for must clarification, mash extraction, aroma release and to improve filtration.
Areas of application for wine enzymes include must clarification, mash extraction, aroma release in white wines, and to improve filtration.
The use of enzymes improves extration of fruit, clarification and filtration performance. Panzym and SIHAZYM enzymes are mainly used in the fruit juice, spirits and wine sectors. The cleaned, specific and highly active enzyme preparations are an essential tool for modern fruit processing.
SIHA pectinases have been used for decades to aid in the degradation of pectins, providing significant increases in juice yield. Our long-standing practical experience with refined, cleaned, targeted and highly active SIHA enzyme preparations helps to increase yields, press capacities and margins in the fruit juice, spirits and wine industry.
As living organisms, yeasts and malolactic bacteria require specific nutrients in order to thrive. The correct choice of nutrients and timing of their application will guarantee optimum alcoholic and malolactic fermentation.
Our SIHA active dried pure yeasts are specially selected from a variety of must samples and different types of wine. Our long-standing practical experience and the strict selection criteria we employ offer you a specialized product that provides an individual solution for any type of wine.
The term fining generally refers to products and process used to increase the shelf life of beverages. Fining agents refer to the removal of chemical haze (e.g. proteins) and biological haze (e.g. yeasts) or other suspended matter from the beverage. The products used for the wine and fruit juice sector are almost identical.
SIHA® gelatines are high-purity food gelatines for beverage fining. They have a high positive charge that reacts intensely with negatively charged beverage colloids, e.g. tannins and pectin residues and precipitates together with them.
SIHA® plant proteins made from peas and potatos and have excellent clarification and stabilizing properties.
SIHA® Isinglass Granulate is a white granulate produced from specially selected swim bladders of various species of large fish. Owing to their high positive charge they are particularly suitable for clarifying wine and beer.
Special products for improving the riddling characteristics of sparkling wine during fermentation in the bottle.
Special products for the fining of beverages. They remove positively charged protein substances from musts, wines, fruit juices and vinegar.
SIHA activated carbon is a high-purity activated carbon powder of vegetable origin used to correct color and odor deficiencies and off-flavors in beverages.
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.
In cases where the climate leads to an acidic wine, an adjustment of the acid content is strongly recommended. The wine producer who handles this process carefully will be rewarded with harmonious, mild, and balanced wines.
By stabilizing the microbiological, chemical and physical components of a beverage, stabilization products help their increase shelf life.
Ascorbic Acid is a very pure vitamin C product. It protects the bottled beverage against unwanted oxidation.
SIHA Combi Acid CS is a combination of different acids that is used to adjust the pH value in fruit mash. It suppresses the development of undesirable microorganisms, such as ethanoic, lactic and butyric acid bacteria.
Potassium sorbate suppresses yeast and mold growth. It prevents secondary fermentation in filled bottles that may be caused by reinfection with yeasts after the final sterilizing filtration.
Lactic acid 80 % is a biologically produced organic acid. It has a high degree of purity and has been specifically selected for fruit wine applications.
SIHA Silicone Anti Foam Agent SE Concentrated prevents undesirable frothing in the still.
L(+) tartaric Acid is a natural acid. It has a high degree of purity and has been specially selected for applications in the beverage industry.
Metatartaric acid is used to prevent tartrate precipitation in bottled wines.
Citric acid monohydrate is a natural fruit acid that stabilizes wine and improves the acid balance of the wine
In order to increase the shelf life of a beverage, a variety of techniques and their associated products can be used. From SIHA OPTISIL, which eliminates bitter tastes, to SIHA Tannin FC, which stabilizes the color of a beverage, we have a product for you.