{"title":"Deacidification\/acidification","description":"\u003ch3\u003eWine deacidification products\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHere you will find oenological products that help you to deacidify wine. \u003c\/p\u003e","products":[{"product_id":"kalinat-erbsloh","title":"Potassium","description":"\u003ch2\u003eKalinat® – potassium hydrogencarbonate for fine deacidification\u003c\/h2\u003e\n\u003cp\u003eKalinat® is a high-quality potassium hydrogen carbonate for the targeted deacidification of must, young wine and wine. It allows a quick crystal separation and ensures a quick filling of the wine.\u003c\/p\u003e\n\u003cp\u003ePotassium hydrogen tartrate (winestone) is precipitated by deacidification with Kalinat®. The crystal formation can be significantly accelerated by cooling or the contact process. Thus, the deacidified wine is stable and processable in a short time.\u003c\/p\u003e\n\u003ch3\u003eBenefits of Kalinat®\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTargeted deacidification of must and wine\u003c\/li\u003e\n\u003cli\u003eRapid crystal separation possible by cooling\u003c\/li\u003e\n\u003cli\u003eRapid availability of the wine\u003c\/li\u003e\n\u003cli\u003eLow influence of pH up to 3 g\/l\u003c\/li\u003e\n\u003cli\u003eTested purity and quality\u003c\/li\u003e\n\u003cli\u003ePermitted according to EU Regulation (EC) 934\/2019\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cp\u003eDeacidification by 1 g\/l requires 67 g of Kalinat® per 100 liters of must or wine. During application, pay attention to sufficient riser space, as CO2 is released.\u003c\/p\u003e\n\u003cp\u003eKalinat® is ideal for companies that strive for rapid and controlled acid correction with rapid stabilization.\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"1 kg","offer_id":56827333280009,"sku":"3633","price":7.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/kalinat-kaliumhydrogencarbonat-feinentsaeuerung-wein.png?v=1771364220"},{"product_id":"siha-weinkalk-spezial-eaton","title":"Siha Weinkalk Spezial (Eaton)","description":"\u003ch3\u003eSiha wine lime specialty \u003c\/h3\u003e\n\u003cp\u003eSpecialty Siha wine lime from the manufacturer Eaton is a calcium carbonate (CaCO3) selected for stabilization for the deacidification of grape musts and wines. It is preferably used for simple deacidification, i.e. the removal of tartaric acid.\u003c\/p\u003e\n\u003cp\u003eSIHA wine lime special stabilizer is usually used at the must stage to reduce high tartaric acid content. It has a particularly favourable effect on immature and very acidic musts, but also the deacidification of young wine is possible. Only the tartaric acid content is precipitated. For taste reasons, the must should contain at least 1 – 1.5 g\/l of tartaric acid and at least 0.5 g\/l of wine. The proportion of tartaric acid depends on the vintage, it is strongly influenced by climatic conditions, location and grape variety. With a low tartaric acid content in the total acidity, with an overall high deacidification requirement or an unfavorable wine\/malic acid ratio, the double salt deacidification with SIHADEX® special lime for deacidification leads to better results in terms of taste. Here, too, the applicable legal regulations and regulations must be observed.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eaton","offers":[{"title":"5 kg","offer_id":19271970783299,"sku":"5 kg","price":19.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/products\/0243_Siha_Weinkalk_Spezial_5kg.jpg?v=1554744268"},{"product_id":"viniflora-oenos-2-0-malolaktische-bakterien","title":"VINIFLORA OENOS 2.0 Lactic acid bacteria","description":"\u003ch2\u003eVINIFLORA® OENOS 2.0 – Oenococcus oeni for safe malolactic fermentation\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVINIFLORA® OENOS 2.0\u003c\/strong\u003e is a highly active Oenococcus oeni strain for controlled biological acid reduction in wine. Freeze-dried malolactic bacteria enable safe, rapid and complete malolactic fermentation (MLF) by direct inoculation – without reactivation.\u003c\/p\u003e\n\u003ch3\u003eYour advantages\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDirect application as a dry product\u003c\/li\u003e\n\u003cli\u003eVery high vitality and rapid activity development\u003c\/li\u003e\n\u003cli\u003ePrevents spontaneous, uncontrolled MLF\u003c\/li\u003e\n\u003cli\u003eSuitable for red and white wines\u003c\/li\u003e\n\u003cli\u003eHigh tolerance to alcohol, SO2 and low pH\u003c\/li\u003e\n\u003cli\u003eProvides for rounder, more harmonious wines\u003c\/li\u003e\n\u003cli\u003eMaximum biological stability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eThe product is sprinkled dry into the wine immediately after the end of the alcoholic fermentation and stirred without the introduction of oxygen. No rehydration is required.\u003c\/p\u003e\n\u003ch3\u003eOptimal conditions\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWorking temperature: 17 – 25 °C\u003c\/li\u003e\n\u003cli\u003eAlcohol: max. 14 % vol.\u003c\/li\u003e\n\u003cli\u003epH: not less than 3.1\u003c\/li\u003e\n\u003cli\u003eFree SO2: max. 10 mg\/L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMalolactic fermentation usually begins after 2–3 days and is completed within 1–4 weeks depending on conditions.\u003c\/p\u003e\n\u003ch3\u003eAvailable pack sizes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFor 2.5 hl of wine\u003c\/li\u003e\n\u003cli\u003eFor 25 hl of wine\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIdeal for winemakers who want maximum control and safety in biological acid reduction.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"for 2,5hl (250 l)","offer_id":56855840555273,"sku":"2716815","price":17.88,"currency_code":"EUR","in_stock":true},{"title":"for 25hl (2,500 l)","offer_id":56855840588041,"sku":"2716816","price":95.01,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/products\/viniflora-oenos-2-0-mlf-bakterien.jpg?v=1772045653"},{"product_id":"viniflora-ch35-bsa","title":"VINIFLORA® CH35","description":"\u003ch2\u003eVINIFLORA® CH35 – Lactic acid bacteria for biological acid degradation\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eVINIFLORA® CH35\u003c\/strong\u003e is a highly active Oenococcus oeni preparation for the safe induction of biological acid degradation (BSA) in white and rosé wines. Direct application as a dry product enables rapid, controlled and complete malic acid degradation.\u003c\/p\u003e\n\n\u003ch3\u003eBenefits of VINIFLORA® CH35\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDirect inoculation without reactivation possible\u003c\/li\u003e\n\u003cli\u003eHigh vitality and rapid activity development\u003c\/li\u003e\n\u003cli\u003eSafe control of biological acid degradation\u003c\/li\u003e\n\u003cli\u003ePrevents spontaneous, faulty acid degradation\u003c\/li\u003e\n\u003cli\u003eCreates rounder, more harmonious wines\u003c\/li\u003e\n\u003cli\u003eHigh tolerance to alcohol, SO2 and low pH\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSprinkle immediately after the alcoholic fermentation\u003c\/li\u003e\n\u003cli\u003eAvoid falling below the recommended dosage\u003c\/li\u003e\n\u003cli\u003eOptimal temperature: 15–20 °C\u003c\/li\u003e\n\u003cli\u003eFree SO2 max. 20 mg\/l, total SO2 max. 45 mg\/l\u003c\/li\u003e\n\u003cli\u003eAlcohol content not exceeding 14 % by volume\u003c\/li\u003e\n\u003cli\u003epH ≥ 3,0\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eVINIFLORA® CH35 provides microbiologically stable, harmonious wines with controlled acid degradation.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"for 2.5 hectolitres (250 l)","offer_id":56855794647305,"sku":"2714259","price":18.9,"currency_code":"EUR","in_stock":true},{"title":"for 25 hectolitres (2,500 l)","offer_id":56855794680073,"sku":"114504","price":149.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/products\/viniflora-ch35-milchsaeurebakterien.jpg?v=1772173882"},{"product_id":"malostar-vitale-sk11-bsa","title":"MaloStar® Vitale SK11","description":"\u003ch2\u003eMaloStar® Vitale SK11 – Lactic acid bacteria for bio acid degradation\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eMaloStar® Vitale SK11\u003c\/strong\u003e is a highly concentrated freeze-dried starter culture for the safe induction of biological acid degradation (BSA) in white, rosé and red wines. The selected \u003cem\u003eOenococcus oeni\u003c\/em\u003eStrain ensures rapid, controlled and harmonious malic acid degradation – even under demanding conditions.\u003c\/p\u003e\n\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSafe and fast biological acid degradation\u003c\/li\u003e\n\u003cli\u003eTolerant to low pH and cool temperatures\u003c\/li\u003e\n\u003cli\u003eSuitable for high alcohol contents up to 15.5% by volume\u003c\/li\u003e\n\u003cli\u003eHigh SO2 tolerance\u003c\/li\u003e\n\u003cli\u003eHistamine-free BSA\u003c\/li\u003e\n\u003cli\u003eLow volatile acid formation\u003c\/li\u003e\n\u003cli\u003eReduced demand for SO2 according to the BSA\u003c\/li\u003e\n\u003cli\u003eImproved microbiological stability\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSensory effect\u003c\/h3\u003e\n\u003cp\u003eThe BSA with MaloStar® Vitale SK11 gives white wines more creaminess and emphasizes varietal flavors such as peach and dried fruit. Red wines gain in elegance and harmonious structure with notes of cherry, jam or mature peppers.\u003c\/p\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSuitable for co-inoculation or sequential application\u003c\/li\u003e\n\u003cli\u003eOptimal inoculation towards the end of alcoholic fermentation\u003c\/li\u003e\n\u003cli\u003eActivation in water (about 20 °C), then add directly\u003c\/li\u003e\n\u003cli\u003eRecommended conditions: pH ≥ 3,0, temperature ≥ 16 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIdeal for controlled deacidification and stable wine quality.\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"10g","offer_id":56848379445513,"sku":"2700298","price":43.84,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/malostar-vitale-sk11-milchsaeurebakterien.png?v=1772488103"},{"product_id":"kaliumhydrogencarbonat-k-h-c","title":"Potassium hydrogen carbonate (K-H-C)","description":"\u003ch2\u003ePotassium hydrogen carbonate (K-H-C) – fine deacidification for wine\u003c\/h2\u003e\n\u003cp\u003eK-H-C (potassium hydrogen carbonate, E501) is a proven product for the targeted deacidification of wine. It binds excess tartaric acid and precipitates it as tartaric acid. In this way, the acid content can be reduced gently, in a controlled manner and without sensory impairment.\u003c\/p\u003e\n\u003cp\u003eIn contrast to deacidification lime, K-H-C has a completely taste-neutral effect. Bitter tones or salt taste do not arise. In addition, the natural buffering effect of the wine can be positively influenced so that a harmonious acid structure is maintained.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFor fine and normal acidification of wine\u003c\/li\u003e\n\u003cli\u003eTaste neutral without secondary aromas\u003c\/li\u003e\n\u003cli\u003eApproved for conventional and biological viticulture\u003c\/li\u003e\n\u003cli\u003eTargeted and controllable acid reduction\u003c\/li\u003e\n\u003cli\u003eProven standard in the professional cellar industry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eK--H--C is stirred with a little water and added to the total container with vigorous stirring. By the CO\u003csub\u003e2\u003c\/sub\u003e-Development must ensure that there is sufficient rise space in the container. De-acidification should always be accompanied by control of tartaric acidification and stability.\u003c\/p\u003e\n\u003ch3\u003eNotes\u003c\/h3\u003e\n\u003cp\u003eK-H-C is approved for wine treatment in accordance with current EU and OIV regulations and is also suitable for the production of organic wine. The application is carried out by oenologically trained specialists.\u003c\/p\u003e","brand":"Keller Mannheim","offers":[{"title":"5 kg","offer_id":56782618722569,"sku":"9742447","price":28.97,"currency_code":"EUR","in_stock":true},{"title":"10 kg","offer_id":56880456335625,"sku":"9742415","price":56.84,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/k-h-c-kaliumhydrogencarbonat-e501-entsaeuerung.png?v=1770503798"},{"product_id":"malostar-nutri","title":"MaloStar® Nutri","description":"\u003ch2\u003eMaloStar® Nutri: Nutrient supply for safe biological acid degradation (BSA)\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMaloStar® Nutri\u003c\/strong\u003e is a professional nutrient preparation for the targeted support of \u003cstrong\u003eBiological acid degradation (BSA)\u003c\/strong\u003e in wine. It improves the nutritional supply of \u003cstrong\u003eLactic acid bacteria (Oenococcus oeni)\u003c\/strong\u003e and helps to start the BSA faster, more stable and more reliable. Especially in difficult vintages or with low-nutrient wines, MaloStar® Nutri offers additional safety. \u003c\/p\u003e\n\u003ch3\u003eWhat is MaloStar® Nutri used for?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePromotes the rapid onset and safe course of biological acid degradation\u003c\/li\u003e\n\u003cli\u003eOptimizes the nutrient supply of BSA cultures by utilizable nitrogen compounds\u003c\/li\u003e\n\u003cli\u003eSupports the BSA in white and rosé wines and in dry vintages\u003c\/li\u003e\n\u003cli\u003eRecommended for wines fermented with demanding yeast strains\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eEffect and advantages in the basement\u003c\/h3\u003e\n\u003cp\u003eMaloStar® Nutri is a mixture of inactivated yeast components, rich in \u003cstrong\u003eAmino acids (alpha-amino nitrogen)\u003c\/strong\u003e, \u003cstrong\u003eCell wall polysaccharides\u003c\/strong\u003e and \u003cstrong\u003eCellulose\u003c\/strong\u003e. Since Oenococcus oeni cannot use inorganic ammonium nitrogen, MaloStar® Nutri supplies targeted \u003cstrong\u003eUseful nitrogen sources\u003c\/strong\u003e for vital bacterial cultures. In addition, polysaccharides from yeast cell walls can complex tannins that inhibit BSA. In addition, trace elements and vitamins are contained, which as cofactors support biological acid degradation.\u003c\/p\u003e\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dose:\u003c\/strong\u003e 20 g of MaloStar® Nutri per 100 L of wine.\u003c\/p\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eDissolve the contents of the bag completely in hot water\u003c\/li\u003e\n\u003cli\u003eDirectly to the wine \u003cstrong\u003eBefore inoculation\u003c\/strong\u003e Admitting with bacterial culture\u003c\/li\u003e\n\u003cli\u003eStir carefully if necessary\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eLegal notice\u003c\/h3\u003e\n\u003cp\u003ePermitted according to Regulation (EC) 2019\/934. National regulations shall be checked by the user. Tested for purity and quality.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore cool and dry. Close opened packs tightly and consume them within a few weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNote: Good cellar practice application by qualified personnel.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kellermeister.de","offers":[{"title":"1 kg","offer_id":56782671773961,"sku":"2720128","price":29.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/malostar-nutri-bsa-naehrstoff-weinbereitung.png?v=1770662763"},{"product_id":"keller-lactic-milchsaeure","title":"KELLER-LACTIC®","description":"\u003ch2\u003eKELLER-LACTIC® – 80% lactic acid for the targeted acidification of wine\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eKELLER-LACTIC®\u003c\/strong\u003e is one \u003cstrong\u003e80 % liquid lactic acid (E270)\u003c\/strong\u003e for targeted \u003cstrong\u003eFine adjustment of the titratable acid\u003c\/strong\u003e in professional winemaking. The product is approved for the acidification of wine in accordance with current EU regulations.\u003c\/p\u003e\n\u003cp\u003eThe lactic acid is as \u003cstrong\u003eClear, pale liquid\u003c\/strong\u003e before and is \u003cstrong\u003ebiologically very stable\u003c\/strong\u003e. It cannot be degraded by the microorganisms found in wine. Compared to tartaric acid, it lowers the pH less and is therefore particularly suitable for \u003cstrong\u003eUse in finished wine or shortly before bottling\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eKELLER-LACTIC® enables a \u003cstrong\u003eSensory fine and controlled acidification\u003c\/strong\u003e and is also for the \u003cstrong\u003eEcological viticulture\u003c\/strong\u003e Authorised.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e80 % lactic acid (E270) in liquid form\u003c\/li\u003e\n\u003cli\u003eFor sensory fine adjustment of the acid\u003c\/li\u003e\n\u003cli\u003eBiologically stable, non-microbially degradable\u003c\/li\u003e\n\u003cli\u003eIdeal for wine and bottling preparation\u003c\/li\u003e\n\u003cli\u003eSuitable for conventional and ecological viticulture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eKELLER-LACTIC® is available in the \u003cstrong\u003e10 times Quantity Wine Pre-Dissolved\u003c\/strong\u003e and then added to the total amount with stirring. The dosage should in principle \u003cstrong\u003esensory in advance in the experiment\u003c\/strong\u003e be determined.\u003c\/p\u003e\n\u003ch3\u003eDosage (indicative values)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1.25 ml\/L increase the titratable acid by 1 g\/L (calculated as tartaric acid)\u003c\/li\u003e\n\u003cli\u003eMaximum acidification allowed: 4 g\/l (expressed as tartaric acid)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eWinemaking, in particular finished wine and applications shortly before bottling.\u003c\/p\u003e\n\n\u003cdiv style=\"margin-top:20px; padding:16px; border:1px solid #d32f2f; background:#fff5f5; border-radius:6px;\"\u003e\n\n  \u003cp style=\"margin:0 0 12px 0; font-weight:bold; color:#b71c1c; display:flex; align-items:center; gap:10px; font-size:18px;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/gefahrgut.png?v=1778693995\" alt=\"Gefahrgut Symbol\" style=\"width:38px; height:auto;\"\u003e\n    ATTENTION HAZARD GOODS TRANSIT!\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin:0 0 8px 0;\"\u003e\n    This article is concerned with: \u003cstrong\u003eDangerous goods\u003c\/strong\u003e. Shipping takes place exclusively with DPD dangerous goods shipment.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin:0 0 12px 0; font-weight:bold; color:#1b8f3a; font-size:16px;\"\u003e\n    The additional costs for the shipment of dangerous goods are already included in the article price, only the normal shipping occurs.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin:0 0 16px 0;\"\u003e\n    Further information about the shipment of dangerous goods can be found on our\n    \u003ca href=\"https:\/\/kellermeister.de\/pages\/zahlung-und-versand\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\n      Dispatch page\n    \u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin:0 0 12px 0; font-weight:bold;\"\u003e\n    Product documents:\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display:flex; flex-wrap:wrap; gap:10px;\"\u003e\n\n    \u003ca href=\"https:\/\/www.keller-mannheim.de\/fileadmin\/user_upload\/PDFs\/Getraenkebehandlung\/Sicherheitsdatenblatt\/G245-Lactic-SDB.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"display:inline-block; padding:10px 16px; background:#b71c1c; color:#ffffff; text-decoration:none; border-radius:4px; font-weight:bold;\"\u003e\n      Safety data sheet\n    \u003c\/a\u003e\n\n    \u003ca href=\"https:\/\/www.keller-mannheim.de\/fileadmin\/user_upload\/PDFs\/Getraenkebehandlung\/Produktdatenblatt\/G245-Lactic.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"display:inline-block; padding:10px 16px; background:#616161; color:#ffffff; text-decoration:none; border-radius:4px; font-weight:bold;\"\u003e\n      Technical data sheet\n    \u003c\/a\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Keller Mannheim","offers":[{"title":"1 kg","offer_id":56806082412809,"sku":"9742381","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"5 kg","offer_id":56881088954633,"sku":"9742382","price":54.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/keller-lactic-milchsaeure-80-prozent-wein.png?v=1770489460"},{"product_id":"keller-kalk","title":"KELLER-KALK – Calcium carbonate E170 for deacidification","description":"\u003ch2\u003eKELLER-KALK – Calcium carbonate (E170) for controlled deacidification\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eKELLER-KALK\u003c\/strong\u003e is an \u003cstrong\u003eHigh purity calcium carbonate (E170)\u003c\/strong\u003etargeted to: \u003cstrong\u003eNormal acidification of must and wine\u003c\/strong\u003e is used. The product is according to \u003cstrong\u003eEU Regulation 2019\/934\u003c\/strong\u003e approved as a processing aid and meets the requirements of \u003cstrong\u003eOIV Code (COEI-1-CALCAR)\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe deacidification with KELLER-KALK is carried out by \u003cstrong\u003ePrecipitation of tartaric acid as calcium tartrate\u003c\/strong\u003e. As a result, the acid content can be precisely reduced and the \u003cstrong\u003eoverall sensory impression harmonised\u003c\/strong\u003e will become. The product is suitable for use in must and wine.\u003c\/p\u003e\n\u003cp\u003eKELLER-KALK is also for the \u003cstrong\u003eEcological viticulture\u003c\/strong\u003e approved (according to EU regulation 2018\/848). Proper use by oenologically trained professionals is recommended.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCalcium carbonate (E170) for normal deacidification\u003c\/li\u003e\n\u003cli\u003eTargeted reduction of acidity\u003c\/li\u003e\n\u003cli\u003eLegally authorised according to EU-VO 2019\/934\u003c\/li\u003e\n\u003cli\u003eCorresponds to the OIV Code\u003c\/li\u003e\n\u003cli\u003eSuitable for conventional and ecological viticulture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eKELLER-KALK is initially introduced dry and pasted with slow addition of wine or must until the CO\u003csub\u003e2\u003c\/sub\u003eDevelopment is calmed and the mass is pumpable. The partial quantity is then added completely to the total quantity.\u003c\/p\u003e\n\u003ch3\u003eDosage \u0026amp; Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e0.67 g\/l KELLER-KALK lower the acid by approx. 1 g\/l\u003c\/li\u003e\n\u003cli\u003eDetermine tartaric acid content before use\u003c\/li\u003e\n\u003cli\u003eTest calcium content after deacidification\u003c\/li\u003e\n\u003cli\u003eAt Ca \u0026gt; 100 mg\/l Stabilization required\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003ecider and wine deacidification in the professional winery industry.\u003c\/p\u003e","brand":"Keller Mannheim","offers":[{"title":"5 kg","offer_id":56806511837449,"sku":"9742445","price":18.18,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/keller-kalk-calciumcarbonat-e170-entsaeuerung.png?v=1770503259"},{"product_id":"viniflora-ch11-malolaktik","title":"VINIFLORA® CH11","description":"\u003ch2\u003eVINIFLORA® CH11 – Malolactic bacteria for white and rosé wine\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eVINIFLORA® CH11\u003c\/strong\u003e is a highly active direct vaccination culture composed of \u003cem\u003eOenococcus oeni\u003c\/em\u003e for biological acid reduction in white and rosé wines. The culture was selected from German Riesling must and is particularly suitable for simultaneous inoculation already in the must stage.\u003c\/p\u003e\n\n\u003cp\u003eVINIFLORA CH11 ensures rapid and complete degradation of malic acid and leads to harmonious, microbiologically stable wines with a balanced acid structure.\u003c\/p\u003e\n\n\u003ch3\u003eProduct benefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDirectly usable as a dry product – no reactivation necessary\u003c\/li\u003e\n\u003cli\u003eParticularly suitable for simultaneous inoculation\u003c\/li\u003e\n\u003cli\u003eRapid and complete biological acid degradation\u003c\/li\u003e\n\u003cli\u003eLow diacetylation\u003c\/li\u003e\n\u003cli\u003eNo histamine formation\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance up to 15% by volume\u003c\/li\u003e\n\u003cli\u003eSuitable from pH ≥ 3,0\u003c\/li\u003e\n\u003cli\u003eEffective from 14 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eSprinkle the product directly into the must or wine and stir without oxygen. Ideal for simultaneous inoculation or immediately after completion of alcoholic fermentation.\u003c\/p\u003e\n\n\u003ch3\u003eImportant parameters\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003epH ≥ 3,0\u003c\/li\u003e\n\u003cli\u003eAlcohol ≤ 15 vol %\u003c\/li\u003e\n\u003cli\u003eFree SO2 ≤ 20 mg\/l\u003c\/li\u003e\n\u003cli\u003eOptimal temperature: 15–20 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eForm of delivery\u003c\/h3\u003e\n\u003cp\u003eBags sufficient for 25 hl (660 gal) wine\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"for 2,5hl (250 l)","offer_id":56855809360137,"sku":"2700353","price":118.0,"currency_code":"EUR","in_stock":true}]},{"product_id":"viniflora-cine-malolaktik","title":"VINIFLORA® CiNe","description":"\u003ch2\u003eVINIFLORA® CiNe – Malolactic without diacetylation\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVINIFLORA® CiNe\u003c\/strong\u003e is a frozen, concentrated culture from \u003cem\u003eOenococcus oeni\u003c\/em\u003e for biological acid degradation (BSA). The specially selected strain breaks down malic acid into lactic acid – without metabolizing citric acid. As a result, there is no diacetyl and no sensory superposition by butter aromas. \u003c\/p\u003e\n\u003cp\u003eThe result is harmonious, mild and varietal wines with clear aromas and reduced formation of volatile acidity.\u003c\/p\u003e\n\u003ch3\u003eProduct benefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNo diacetyl from citric acid degradation\u003c\/li\u003e\n\u003cli\u003eNo additional acetic acid formation\u003c\/li\u003e\n\u003cli\u003ePure-toned wines typical of the variety\u003c\/li\u003e\n\u003cli\u003eControlled and rapid malic acid degradation\u003c\/li\u003e\n\u003cli\u003eNo formation of biogenic amines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDirect inoculation after completion of alcoholic fermentation\u003c\/li\u003e\n\u003cli\u003eResidual sugar \u0026lt;\/i; 10 g\/l\u003c\/li\u003e\n\u003cli\u003eOptimal temperature: 18–22 °C\u003c\/li\u003e\n\u003cli\u003eFree SO2 max. 20 mg\/l\u003c\/li\u003e\n\u003cli\u003eAlcohol \u0026lt;\/i; 14.5 vol.- %\u003c\/li\u003e\n\u003cli\u003epH ≥ 3,2\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePackage sufficient for 25 hl of wine. During biological acid degradation, the container should be filled with bungs.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eFrozen at -18 °C storable for up to 24 months.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"for 2,5hl (250 l)","offer_id":56855828529417,"sku":"2703655","price":99.61,"currency_code":"EUR","in_stock":true}]},{"product_id":"neoanticid®","title":"Neoanticid®","description":"\u003ch2\u003eNeoanticid® – special lime for double salt deacidification of must and wine\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eNeoanticid®\u003c\/strong\u003e is a specially selected, chemically pure calcium carbonate (E170) for professional double salt deacidification. It allows the simultaneous reduction of apple and tartaric acid and ensures a harmonious acid structure in the wine.\u003c\/p\u003e\n\n\u003cp\u003eDue to the targeted partial acidification and subsequent back-dilution, the tartaric acid is retained in the non-deacidified portion while malic acid is effectively reduced. This results in a sensorily balanced acid harmony.\u003c\/p\u003e\n\n\u003ch3\u003eProduct benefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSpecial lime for double salt deacidification\u003c\/li\u003e\n\u003cli\u003eReduces apple and tartaric acid specifically\u003c\/li\u003e\n\u003cli\u003eImproves acid harmony in wine\u003c\/li\u003e\n\u003cli\u003eAlso suitable for normal deacidification\u003c\/li\u003e\n\u003cli\u003eCombinable with Malicid® for extended procedures\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e67 g per 100 l to reduce 1 g\/l of total acid\u003c\/li\u003e\n\u003cli\u003eMix with must or wine before use\u003c\/li\u003e\n\u003cli\u003eAfter 5-15 minutes stirring time, Trub is separated off\u003c\/li\u003e\n\u003cli\u003eSubsequently, backwashing is carried out\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eApproved according to Regulation (EC) 2019\/934. Observe national regulations.\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"20 kg","offer_id":56851752517897,"sku":"2719650","price":56.62,"currency_code":"EUR","in_stock":true},{"title":"5 kg","offer_id":56851827065097,"sku":"3664","price":26.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/neoanticid-calciumcarbonat.png?v=1772377296"},{"product_id":"erbsloh-kalk","title":"Milk of peas","description":"\u003ch2\u003eMunslöh lime – Pure calcium carbonate (E170) for the deacidification of must and wine\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eMilk of peas\u003c\/strong\u003e is a chemically pure, precipitated calcium carbonate (E170) for the targeted reduction of tartaric acid in must, new wine and wine. The deacidification is preferably carried out at the must stage, but can also be carried out in new wine or finished wine.\u003c\/p\u003e\n\n\u003cp\u003eWhen used properly, tartaric acid is precipitated in a targeted manner. For a harmonious balance, a residual tartaric acid content of at least 1 g\/l should remain in the wine.\u003c\/p\u003e\n\n\u003ch3\u003eProduct benefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePure calcium carbonate (E170)\u003c\/li\u003e\n\u003cli\u003eTargeted reduction of tartaric acid\u003c\/li\u003e\n\u003cli\u003eCan be used in must, young wine and wine\u003c\/li\u003e\n\u003cli\u003eTested purity and quality\u003c\/li\u003e\n\u003cli\u003ePermitted under EU Regulation (EC) 2019\/934\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePrecipitation of 1 g\/l of tartaric acid requires 67 g per 100 l\u003c\/li\u003e\n\u003cli\u003eCorresponds to 0.67 g\/L for a reduction of 1‰\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePrecipitate pea leach in water\u003c\/li\u003e\n\u003cli\u003eAdmit slowly with constant stirring\u003c\/li\u003e\n\u003cli\u003eObserve strong CO2 development – use sufficiently large containers\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIn the case of high deacidification requirements or an unfavorable tartaric acid\/malic acid ratio, double salt deacidification (e.g. with neoanticide) is recommended.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e apply in accordance with the applicable deacidification directives.\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"25 kg","offer_id":56854062399753,"sku":"3949","price":118.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/erbsloeh-kalk-calciumcarbonat.png?v=1772487054"},{"product_id":"ml-prime","title":"ML Prime","description":"\u003ch2\u003eML Prime – Starter culture for safe malolactic fermentation\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eML Prime\u003c\/strong\u003e is a selected starter culture for the reliable implementation of malolactic fermentation (MLF) in wine. It supports biological acid degradation and ensures microbiological stability and a harmonious flavour profile.\u003c\/p\u003e\n\n\u003cp\u003eDue to its high adaptability to different wine conditions, ML Prime is particularly suitable for controlled MLF processes in red, white and rosé wines.\u003c\/p\u003e\n\n\u003ch3\u003eProduct benefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSafe and controlled biological acid degradation\u003c\/li\u003e\n\u003cli\u003eHigh adaptability to different pH and alcohol values\u003c\/li\u003e\n\u003cli\u003eImprovement of microbiological stability\u003c\/li\u003e\n\u003cli\u003eSupports a harmonious and round mouth feel\u003c\/li\u003e\n\u003cli\u003eSuitable for direct vaccination\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication areas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRed wine\u003c\/li\u003e\n\u003cli\u003eWhite wine\u003c\/li\u003e\n\u003cli\u003eRosé wine\u003c\/li\u003e\n\u003cli\u003eBarrique and tank construction\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eML Prime is dosed directly into the wine according to the manufacturer’s recommendation. The dosage depends on the quantity of must or wine and the specific cellar conditions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Optimal results are achieved with controlled temperature control and sufficient nutrient supply.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"for 25hl","offer_id":56855771644169,"sku":null,"price":175.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/ml-prime-malolaktische-gaerung.png?v=1772563776"},{"product_id":"keller-malic-aepfelsaeure","title":"KELLER-MALIC®","description":"\u003ch2\u003eKELLER-MALIC® – DL malic acid for acid correction in wine\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eKELLER-MALIC®\u003c\/strong\u003e is crystalline \u003cstrong\u003eDL-malic acid (E296)\u003c\/strong\u003e for the targeted acidification of must and wine. The product is used to increase the titratable acidity and improve the sensory freshness of wines.\u003c\/p\u003e\n\n\u003cp\u003eThe malic acid is present as a racemate of D- and L-malic acid. While the L-form can be biologically degraded by lactic acid bacteria, the D-form remains stable. As a result, DL malic acid is particularly suitable for acid correction shortly before filling or after complete fermentation.\u003c\/p\u003e\n\n\u003cp\u003eCompared to tartaric acid, a lower quantity of malic acid is required for the same acid increase. It influences the pH less strongly and changes the tartaric stability only slightly.\u003c\/p\u003e\n\n\u003ch3\u003eProduct characteristics\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eDL malic acid (E296) in crystalline form\u003c\/li\u003e\n\u003cli\u003eAllowed to acidify must and wine\u003c\/li\u003e\n\u003cli\u003eIncreases the titratable acid\u003c\/li\u003e\n\u003cli\u003eImproves the freshness and balance of the wine\u003c\/li\u003e\n\u003cli\u003eSuitable for professional cellars\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\n\u003cp\u003eKELLER-MALIC® is approximately the \u003cstrong\u003e10 times Quantity Wine or Most\u003c\/strong\u003e and then added with vigorous stirring. A uniform distribution in the tank shall be ensured. The optimal dose should be determined by a preliminary test.\u003c\/p\u003e\n\n\u003ch3\u003eDosage indication\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e0.89 g\/l malic acid increases the titratable acid by approx. 1 g\/l\u003c\/li\u003e\n\u003cli\u003eObserve maximum acidification according to EU regulations\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication areas\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eAcid correction of wine\u003c\/li\u003e\n\u003cli\u003eAcid adjustment before bottling\u003c\/li\u003e\n\u003cli\u003eImprovement of sensory freshness\u003c\/li\u003e\n\u003cli\u003eCellar industry and professional wine production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eKELLER-MALIC® is approved for winemaking in accordance with the EU regulation and must be documented in accordance with wine regulations.\u003c\/p\u003e","brand":"Keller Mannheim","offers":[{"title":"5 kg","offer_id":56880442343689,"sku":"9742413","price":35.67,"currency_code":"EUR","in_stock":true},{"title":"1 KG","offer_id":56881036001545,"sku":"9742356","price":11.36,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/keller-malic-aepfelsaeure.png?v=1773346906"},{"product_id":"boerovin®","title":"Boerovin®","description":"\u003ch2\u003eBoerovin® Lactic Acid 80% from Erblöh – For the biological acidification of must and wine\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eBoerovin®\u003c\/strong\u003e And then there is a high-quality \u003cstrong\u003eL(+)-lactic acid (80 %)\u003c\/strong\u003eproduced by fermentation. It serves the targeted acidification of must and wine and supports the establishment of a balanced acidity and a stable pH value.\u003c\/p\u003e\n\n\u003cp\u003eThey are used in particular in low-acid vintages or musts in order to improve freshness, microbiological stability and a harmonious taste pattern. Boerovin® meets the requirements of the European wine treatment and complies with the requirements of the OIV and the EU regulation 231\/2012. Boerovin specification.pdf\u003c\/p\u003e\n\n\u003cp\u003eThe lactic acid is obtained by natural fermentation and has an isomeric purity of at least 97 %. It is suitable for professional use in viticulture and winery.\u003c\/p\u003e\n\n\u003ch3\u003eProduct characteristics\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eOriginal Boerovin® by Erbslöh\u003c\/li\u003e\n\u003cli\u003e80 % L(+)-lactic acid\u003c\/li\u003e\n\u003cli\u003ePrepared by fermentation\u003c\/li\u003e\n\u003cli\u003eFor acidification of must and wine\u003c\/li\u003e\n\u003cli\u003eImproves pH and acid balance\u003c\/li\u003e\n\u003cli\u003eComplies with EU Regulation 231\/2012 and OIV\u003c\/li\u003e\n\u003cli\u003eFor professional use in viticulture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication areas\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eAcidification of must\u003c\/li\u003e\n\u003cli\u003eAcidification of wine\u003c\/li\u003e\n\u003cli\u003eOptimization of pH\u003c\/li\u003e\n\u003cli\u003ewine cellar and wineries\u003c\/li\u003e\n\u003cli\u003eProfessional viticulture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBoerovin® is a proven lactic acid solution for winemakers and wineries who strive for targeted acidification and optimum wine quality.\u003c\/p\u003e\n\n  \u003cdiv style=\"margin-top:20px; padding:16px; border:1px solid #d32f2f; background:#fff5f5; border-radius:6px;\"\u003e\n\n  \u003cp style=\"margin:0 0 12px 0; font-weight:bold; color:#b71c1c; display:flex; align-items:center; gap:10px; font-size:18px;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/gefahrgut.png?v=1778693995\" alt=\"Gefahrgut Symbol\" style=\"width:38px; height:auto;\"\u003e\n    ATTENTION HAZARD GOODS TRANSIT!\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin:0 0 8px 0;\"\u003e\n    This article is concerned with: \u003cstrong\u003eDangerous goods\u003c\/strong\u003e. Shipping takes place exclusively with DPD dangerous goods shipment.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin:0 0 12px 0; font-weight:bold; color:#1b8f3a; font-size:16px;\"\u003e\n    The additional costs for the shipment of dangerous goods are already included in the article price, only the normal shipping occurs.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin:0 0 16px 0;\"\u003e\n    Further information about the shipment of dangerous goods can be found on our\n    \u003ca href=\"https:\/\/kellermeister.de\/pages\/zahlung-und-versand\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\n      Dispatch page\n    \u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin:0 0 12px 0; font-weight:bold;\"\u003e\n    Product documents:\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display:flex; flex-wrap:wrap; gap:10px;\"\u003e\n\n    \u003ca href=\"https:\/\/erbsloeh.com\/deutsch\/download\/54\/datenblaetter\/3664\/boerovin-technisches-datenblatt.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"display:inline-block; padding:10px 16px; background:#b71c1c; color:#ffffff; text-decoration:none; border-radius:4px; font-weight:bold;\"\u003e\n      Safety data sheet\n    \u003c\/a\u003e\n\n    \u003ca href=\"https:\/\/erbsloeh.com\/deutsch\/download\/54\/datenblaetter\/3663\/boerovin-sicherheitsdatenblatt.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"display:inline-block; padding:10px 16px; background:#616161; color:#ffffff; text-decoration:none; border-radius:4px; font-weight:bold;\"\u003e\n      Technical data sheet\n    \u003c\/a\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/div\u003e\n","brand":"Erbslöh","offers":[{"title":"Default Title","offer_id":57231475048713,"sku":null,"price":71.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0618_Boerovin_Erbsloeh.png?v=1785523720"}],"url":"https:\/\/kellermeister.de\/en\/collections\/de-acidification-of-wine.oembed","provider":"Kellermeister.de","version":"1.0","type":"link"}