• All
  • Aromatic Stabilisation
  • Colloidal Stabilisation
  • Microbial Stabilisation
MASH REDOX
Effectively protects the mash and wort from oxidation and preserves its organoleptic qualities.
BEER REDOX
Beer Redox provides protection against oxidation and preserves the aromatic potential of the beer, with an addition just before bottling.
MASH REDOX NATURE
Mash Redox Nature protects the wort just as effectively by inhibiting lipoxygenase.
POTASSIUM METABISULFITE
Protects beer and wine from oxidation and microbial spoilage, helping preserve freshness, flavour, and product quality.
SORBASOL
Composed of potassium sorbate (E202) helps prevent unwanted yeast and microbial activity after fermentation, supporting product stability and extending shelf life.
LACTICIDE
An enzyme-based antimicrobial used to inhibit lactic acid bacteria such as Lactobacillus, Pediococcus, and Leuconostoc, improving microbiological stability and serving as an alternative to pasteurisation or sterile filtration.
GALLOTAN BEER
GalloTan Beer connects to some of the sensitive proteins, sedimenting with the trub or at the latest at the beginning of fermentation, removed during the first purge.
SILICA SOL (LIQUID)
Silica Sol is a colloidal silica suspension. It enables beer clarification by connecting with sensitive beer proteins.
PVPP
Selectively removes polyphenols that can cause chill haze and flavour instability, helping maintain clarity and freshness throughout the beer’s shelf life.
ISINGLASS
A natural fining agent that promotes rapid clarification by binding suspended particles, producing a cleaner and brighter beer.
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