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A. Must treatment

     Table: Adequate must treatment

     Seporit PORE-TEC

     MostRein® eisenarm

     Erbslöh-Mostgelatine

     PrePur

     Granucol®

     Granucol® Rouge

     Ercarbon

B. Flotation

     Erbslöh flotation technology

     Trenolin® Flot DF

     ErbiGel® Flot

C. Enzymatization

     Table: white wine

     Trenolin® Mash DF

     Trenolin® Super DF

     Trenolin® 4000 DF

     Trenolin® Flot DF

     Trenolin® Bukket DF

     Trenolin® Filtro DF

     Table: red and rosé wine

     Trenolin® Thermo DF

     Trenolin® Rouge DF

     Trenolin® Color DF

     Trenolin® Rot DF

2. Fermentation

A. Selected pure-culture yeasts – white wine

     Oenoferm® Pino Type

     Oenoferm® Freddo

     Oenoferm® Tipclo

     Oenoferm® InterDry

     Oenoferm® Bouquet

     Oenoferm® Klosterneuburg

     Oenoferm®

     Hefix® 1000

B. Selected pure-culture yeasts – rosé wine and red wine

     Oenoferm® Pino Type

     Oenoferm® Rouge

     Oenoferm® Color

     Oenoferm® Rosé

C. Yeast mobilization

     VitaDrive®

D. Yeast nutrients

     VitaFerm

     Vitamon® A, B, Combi

     Vitamon® Ultra

     Hefacel®

3. Malo-lactic fermentation

     BioStart® Oenos SK1

     BioStart® Forte SK2

     BioStart® Bianco SK3

     BioStart® Nutri

     BactiCare

4. Deacidification

     Kalinat

     Erbslöh-Kalk (lime)

     Neoanticid

     Malicid®

5. Clarification / protein adsorption

A. Bentonite

     NaCalit® PORE-TEC

     Blancobent eisenarm

     Aktivit

     CA-Granulat

     GranuBent PORE-TEC

     SodiBent

B. Gelatin

     Gelita-Klar®

     ErbiGel®

     GelaFish

C. Silica sol

     Blankasit

     Klar-Sol Super

     Klar-Sol 30

     Klar-Sol Speedfloc

D. Special products

     IsingClair-Hausenpaiste

     CombiGel®

     Drifine-Hausengranulat®

     AlbuVin

     Gerbinol® neu

6. Sensory evaluation

A. Flavour harmonization

     Gerbinol® Super

     SensoVin®

     Degustin®

     Vinpur Special®

     Kal-Casin Leicht löslich

     PolyClar® V

     Granucol®

B. Improved mouthfeel, colour stabilization

     Table: Tannins

     HydroGum

     Tannivin® Superb

     Tannivin®

     Tannin EH

     Tannin Multi

     Tannin Gallus

     Tannin Grape

C. Removal of sulphide off-flavors

     Böcksin

     Kupfat

     Kupzit®

D. Oak Chips

     OakyVin®-Flyer

7. Stabilization

A. Crystal stabilization

     MetaGum®

     Metavin® Opti

     Metavin®

     Kali-Contact

     Cristal-ex

B. Microbiological stabilization

     Kadifit

     Ercobin

     Vinosorb® neu

C. Heavy Metal Stabilization

     Ferroplex

     Ferrozin

8. Filtration

A. Filtering enzymes

     Trenolin® Filtro DF

B. Filter aids

     Drenopor S

     Dicalite Kieselgur Speedplus

     Dicalite Perlite mittelfein

9. Sparkling wine production

     IOC-Champagner-Hefe

     Seccoferm®

     Sekt-Klar

10. Test Kits

     Erbslöh-EasyLab

- Tartaric Acid, Malic Acid, Lactic Acid, pH

- Ferm-N

- Total Polyphenoles, Free & Total SO2, TA, Total  Sugar

     Krista-Test-Konduktometer

     Bentotest

     Sulfactor

     CO2 Test

11. Quality Hungarian Oak Barrels, Chips, Stave-Ins & Mini Stave flow through

12. Quality French & American Barrels, Chips, Stave-Ins & Mini Stave-Ins

13. Winery Chemicals:

     Tartaric Acid, Malic Acid, Citric Acid, Potassiumsorbate,  

     Potassiummetabisulfit (KMS)

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