{"title":"Precise","description":"\u003cp\u003eArtikel der Marke Preziso: Weinhefen, Hefennährstoffe, Enzyme. \u003c\/p\u003e","products":[{"product_id":"kaliumpyrosulfit-preziso","title":"Pirosolfito di potassio Preziso","description":"\u003ch2\u003ePotassium pyrosulfite (potassium disulfite) – sulphurizer for must \u0026amp; Wine\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePreziso potassium pyrosulfite\u003c\/strong\u003e is a proven sulphurising agent for stabilising and preserving must and wine. It reliably protects against oxidation, unwanted microorganisms and supports safe vinification.\u003c\/p\u003e\n\u003cp\u003eAfter dissolving in water, the product releases sulphur dioxide (SO2) and is used in viticulture for must sulphurisation, post-sulphurisation and hygienic treatment of equipment.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eProtects must and wine from oxidation\u003c\/li\u003e\n\u003cli\u003eInhibition of unwanted yeasts and bacteria\u003c\/li\u003e\n\u003cli\u003eSuitable for cider and wine treatment\u003c\/li\u003e\n\u003cli\u003eHigh purity – suitable for oenology\u003c\/li\u003e\n\u003cli\u003eFreely soluble in water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003ePotassium pyrosulfite is dissolved in water and metered in in accordance with the desired SO2 quantity. The dosage depends on the pH, wine type and desired degree of protection.\u003c\/p\u003e\n\u003cp\u003eFor oenology only. Observe national legal requirements.\u003c\/p\u003e\n\u003ch3\u003eProduct details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eForm: crystalline powder\u003c\/li\u003e\n\u003cli\u003eActive substance: potassium disulfite (K2S2O5)\u003c\/li\u003e\n\u003cli\u003eRelease of SO2 on solution\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Preziso","offers":[{"title":"1 kg","offer_id":19478729424963,"sku":"4281","price":8.14,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0221_kaliumpyrosulfit.png?v=1776513174"},{"product_id":"preziso-zitronensaeure-e330","title":"Preziso Acido Citrico E330","description":"\u003ch2\u003ePreziso Citric Acid E330 – Targeted Acid Adaptation for Wine and Juice\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePreziso Citric Acid E330\u003c\/strong\u003e is one \u003cstrong\u003eHigh purity citric acid (monohydrate)\u003c\/strong\u003e Of a purity of not less than \u003cstrong\u003e99,5 %\u003c\/strong\u003e. It lies as \u003cstrong\u003eWhite, crystalline powder\u003c\/strong\u003e before and becomes the \u003cstrong\u003etargeted acid increase\u003c\/strong\u003e in wine, fruit wine and fruit juices.\u003c\/p\u003e\n\u003cp\u003eThe application takes place in particular where a \u003cstrong\u003efresh, living acid structure\u003c\/strong\u003e is desired. Preziso citric acid is readily soluble and allows a \u003cstrong\u003eprecise dosage\u003c\/strong\u003e for acid corrections.\u003c\/p\u003e\n\u003cp\u003eUse is subject to wine \u003cstrong\u003estatutory maximum quantities\u003c\/strong\u003e. In quality, country and table wine, a total content of \u003cstrong\u003emaximum 1,0 g\/l citric acid\u003c\/strong\u003e Permissible. There is no legal limitation on fruit wine.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCitric acid E330 (monohydrate)\u003c\/li\u003e\n\u003cli\u003eHigh purity ≥ 99,5 %\u003c\/li\u003e\n\u003cli\u003eTargeted and easily controllable acid adaptation\u003c\/li\u003e\n\u003cli\u003eFreely soluble and easy to use\u003c\/li\u003e\n\u003cli\u003eSuitable for wine, fruit wine and fruit juices\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003ePreziso citric acid is used in the \u003cstrong\u003e10 to 20 times Quantity wine or juice pre-dissolved\u003c\/strong\u003e and then added to the container with intensive mixing. Before application: \u003cstrong\u003ePreliminary tests or laboratory tests\u003c\/strong\u003e recommended.\u003c\/p\u003e\n\u003ch3\u003eDosage (indicative)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e0.85 g\/l increase the total acidity by about 1 g\/l (as tartaric acid)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eWine, fruit wine and apple and grape juices in the professional cellar and beverage production.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAttention: Due to delivery difficulties on the part of the manufacturer, we reserve the right to supply as an alternative the counterpart of Keller. The product is absolutely identical. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Preziso","offers":[{"title":"1kg","offer_id":56809492218121,"sku":"2712296","price":8.9,"currency_code":"EUR","in_stock":true},{"title":"5kg","offer_id":56809492250889,"sku":"2714163","price":29.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/Eimer-5kg-preziso-zitronensaeure-e330-saeurezusatz-wein.png?v=1770665385"},{"product_id":"preziso-hefe-universal","title":"Lievito Preziso UNIVERSALE","description":"\u003ch2\u003ePreziso Yeast UNIVERSAL – Fructophile pure-bred yeast for must and wine\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003ePreziso yeast UNIVERSAL\u003c\/strong\u003e is a fructophile pure-bred yeast for the safe and rapid fermentation of white and red musts. The robust yeast strain \u003cem\u003eSaccharomyces cerevisiae subsp. Bayanus\u003c\/em\u003e is distinguished by a safe final fermentation and an aroma- and fruit-friendly fermentation process.\u003c\/p\u003e\n\n\u003cp\u003eThrough their \u003cstrong\u003eFructophile properties\u003c\/strong\u003e The Preziso UNIVERSAL is particularly suitable for uncomplicated and reliable fermentation. The yeast can be used both in the production of white wine and red wine and is also suitable for the \u003cstrong\u003eRestart of fermentation\u003c\/strong\u003e suitable for fermentation.\u003c\/p\u003e\n\n\u003cp\u003eWith a very wide fermentation temperature range of \u003cstrong\u003e12 to 34 °C\u003c\/strong\u003e The yeast offers a high reliability of use even under different fermentation conditions. The nutrient requirement is low and the foam formation is low. The yeast is GMO-free and, according to Manufacturers, is also suitable for the production of wines from organic cultivation. Hefe Preziso Universal Product sheet.pdf\u003c\/p\u003e\n\n\u003ch3\u003eProduct characteristics\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eFructophile pure-bred yeast\u003c\/li\u003e\n\u003cli\u003eSaccharomyces cerevisiae subsp. Bayanus\u003c\/li\u003e\n\u003cli\u003eSuitable for white and red musts\u003c\/li\u003e\n\u003cli\u003eSafe and rapid fermentation\u003c\/li\u003e\n\u003cli\u003eSafe final fermentation\u003c\/li\u003e\n\u003cli\u003eFlavour- and fruit-friendly fermentation\u003c\/li\u003e\n\u003cli\u003eFurther fermentation temperature range 12 to 34 °C\u003c\/li\u003e\n\u003cli\u003eLow nutrient requirements\u003c\/li\u003e\n\u003cli\u003eLow foam formation\u003c\/li\u003e\n\u003cli\u003eAlso suitable for fermentation and restart\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eSuitable for organic wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\n\u003cp\u003eFor normal winemaking, depending on must temperature and fermentation conditions: \u003cstrong\u003e15 to 25 g of yeast per 100 litres of must\u003c\/strong\u003e recommended. Under difficult conditions, the dosage can be increased accordingly.\u003c\/p\u003e\n\n\u003cp\u003eFor a restart of a stocked fermentation, the Manufacturer recommends a yeast seeding of \u003cstrong\u003e30 to 50 g per 100 litres\u003c\/strong\u003e, depending on the preparation of the approach. Hefe Preziso Universal Product sheet.pdf\u003c\/p\u003e\n\n\u003ch3\u003eRehydration\u003c\/h3\u003e\n\n\u003cp\u003eFor the rehydrogenation, the yeast is about ten times the quantity of a 1:1 water\/must mixture in \u003cstrong\u003e38 °C\u003c\/strong\u003e stirred in. After a swelling time of about 15 to 20 minutes, the yeast is stirred again and then added to the total must with stirring.\u003c\/p\u003e\n\n\u003cp\u003eThe temperature difference between yeast preparation and total must should be \u003cstrong\u003eNot exceeding 8 °C\u003c\/strong\u003e. In the case of large temperature differences, the yeast solution should be adjusted by slow addition of must. Hefe Preziso Universal Product sheet.pdf\u003c\/p\u003e\n\n\u003ch3\u003eAvailable pack sizes\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e100 g\u003c\/li\u003e\n\u003cli\u003e500 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe yeast should: \u003cstrong\u003eCool below 15 °C and dry\u003c\/strong\u003e stored. Hefe Preziso Universal Product sheet.pdf\u003c\/p\u003e\n\n\u003cp\u003eThe Preziso yeast UNIVERSAL is thus a versatile pure-bred yeast for winemakers and wineries who attach importance to reliable fermentation, safe final fermentation and a gentle development of fruit and aroma.\u003c\/p\u003e","brand":"Preziso","offers":[{"title":"0.5 kg","offer_id":57267863978249,"sku":null,"price":20.9,"currency_code":"EUR","in_stock":true},{"title":"10 kg","offer_id":57267864011017,"sku":null,"price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0620_Preziso_Universal_500g.png?v=1787482737"},{"product_id":"preziso-weissweinhefe-weiss-fruchtig","title":"Lievito per vino bianco Preziso Bianco \u0026 FRUTTA","description":"\u003ch2\u003ePreziso white wine yeast WEISS \u0026amp; FRUITIVE – Pure breeding yeast for fruity white wines\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePreziso white wine yeast WEISS \u0026amp; FRUITIVE\u003c\/strong\u003e on the basis of \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e has been specially developed for the production of fruity white wines. It supports an \u003cstrong\u003eTypical and clear flavour profile\u003c\/strong\u003e and complements the natural bouquet of the wine with floral notes and an elegant taste.\u003c\/p\u003e\n\u003cp\u003eThe wine yeast is particularly suitable for \u003cstrong\u003eLight, fruity white wines\u003c\/strong\u003e, but can also be used to specifically support fruit nuances in more rich wines.\u003c\/p\u003e\n\u003cp\u003ePreziso WEISS \u0026amp; Fruit is, among other things, for \u003cstrong\u003eRheinriesling, Grünen Veltliner, Burgundy varieties\u003c\/strong\u003e and flavourings such as \u003cstrong\u003eSauvignon Blanc, Muskateller and Seedling 88\u003c\/strong\u003e recommended. :contentReference[oaicite:0]{index=0}\u003c\/p\u003e\n\u003ch3\u003eProduct characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003epure breeding yeast based on \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor fruity white wines\u003c\/li\u003e\n\u003cli\u003eSupports varietal flavors\u003c\/li\u003e\n\u003cli\u003eFloral notes and elegant taste\u003c\/li\u003e\n\u003cli\u003efermentation start even at low temperatures\u003c\/li\u003e\n\u003cli\u003eFermentation range: 14–28 °C\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance to 13,5 % vol\u003c\/li\u003e\n\u003cli\u003eGlycerol formation: 3–4 g\/l\u003c\/li\u003e\n\u003cli\u003eMedium foam formation\u003c\/li\u003e\n\u003cli\u003eMedium to high nutrient requirements\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eSuitable for organic wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAppropriate grape varieties\u003c\/h3\u003e\n\u003cp\u003eThe Preziso WEISS \u0026amp; FRUITTIG is particularly suitable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRheinriesling’\u003c\/li\u003e\n\u003cli\u003eGreen veltliner\u003c\/li\u003e\n\u003cli\u003eBurgundy species\u003c\/li\u003e\n\u003cli\u003eSauvignon’\u003c\/li\u003e\n\u003cli\u003eMuscat\u003c\/li\u003e\n\u003cli\u003eSeedling 88\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cp\u003eDepending on the must temperature and year-cycle conditions: \u003cstrong\u003e15 to 25 g per 100 litres of must\u003c\/strong\u003e recommended. Under optimal conditions, 15 g\/hl is sufficient, in difficult conditions 25 g\/hl is recommended. For optimum fermentation and safe final fermentation, sufficient nutrient supply must be ensured. :contentReference[oaicite:1]{index=1}\u003c\/p\u003e\n\u003ch3\u003eRehydration\u003c\/h3\u003e\n\u003cp\u003eThe yeast is rehydrated in about ten times the quantity of a 1:1 water\/must mixture in \u003cstrong\u003e38 °C\u003c\/strong\u003e stirred in. Then allow to swell for about 15-20 minutes, stir again and add to the total must while stirring.\u003c\/p\u003e\n\u003cp\u003eThe temperature difference between yeast preparation and total must should be \u003cstrong\u003eNot exceeding 8 °C\u003c\/strong\u003e. :contentReference[oaicite:2]{index=2}\u003c\/p\u003e\n\u003ch3\u003ePackage sizes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e500 g\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe yeast should: \u003cstrong\u003eCool at below 15 °C and dry\u003c\/strong\u003e stored.\u003c\/p\u003e","brand":"Preziso","offers":[{"title":"0.5 kg","offer_id":57271662215433,"sku":"2706409","price":20.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/preziso-weissweinhefe-weiss-fruchtig.png?v=1787482459"},{"product_id":"preziso-hefennaehrstoff-basis-b","title":"Preziso nutriente per lievito BASIS B","description":"\u003ch2\u003ePreziso yeast nutrient BASIS B 1 kg – For a safe start of alcoholic fermentation\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003ePreziso yeast nutrient BASIS B\u003c\/strong\u003e is a basic nutrient for yeasts in wine production and supports a \u003cstrong\u003esafe start of alcoholic fermentation\u003c\/strong\u003e. Through the combination of DAP, vitamin B1 and cellulose carrier particles, the yeast is supplied with important nutrients during fermentation.\u003c\/p\u003e\n\n\u003cp\u003eBASIS B contains \u003cstrong\u003eNitrogen and vitamin B1\u003c\/strong\u003e and thereby contributes significantly to the activation and regulation of alcoholic fermentation. The cellulose carrier particles contained increase the inner surface area of the product.\u003c\/p\u003e\n\n\u003cp\u003eThe yeast nutrient is \u003cstrong\u003eGMO free\u003c\/strong\u003e and is suitable for professional use in winemaking.\u003c\/p\u003e\n\n\u003ch3\u003eProduct characteristics\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eBasic nutrient for yeasts in wine production\u003c\/li\u003e\n\u003cli\u003eFor a safe start of alcoholic fermentation\u003c\/li\u003e\n\u003cli\u003eContains DAP and vitamin B1\u003c\/li\u003e\n\u003cli\u003eUsing cellulose carrier particles to increase the inner surface\u003c\/li\u003e\n\u003cli\u003eSupports yeast growth and fermentation activity\u003c\/li\u003e\n\u003cli\u003eFor activation and regulation of alcoholic fermentation\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eFor professional use in winery\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDosage and application\u003c\/h3\u003e\n\n\u003cp\u003eThe yeast nutrient \u003cstrong\u003ePreliminary\u003c\/strong\u003e and ensure good mixing.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor fermentation:\u003c\/strong\u003e 10–20 g\/hl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDuring fermentation:\u003c\/strong\u003e 10–30 g\/hl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaximum total allowable dose:\u003c\/strong\u003e 60 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe dosage should be carried out according to the conditions during fermentation. :contentReference[oaicite:0]{index=0}\u003c\/p\u003e\n\n\u003ch3\u003eComposition\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePreziso yeast nutrient BASIS B\u003c\/strong\u003e contains DAP, vitamin B1 and cellulose carrier particles. Nitrogen and vitamin B1 support yeast growth and promote a reliable course of alcoholic fermentation.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eDry and light protected in \u003cstrong\u003eOriginal containers\u003c\/strong\u003e storage.\u003c\/p\u003e\n\n\u003ch3\u003ePackage size\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003e1 kg net weight\u003c\/strong\u003e\u003c\/p\u003e","brand":"Preziso","offers":[{"title":"1 kg","offer_id":57271778377993,"sku":"23099090","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/preziso-hefenaehrstoff-basis-b-1kg.png?v=1787483539"},{"product_id":"preziso-enzym-ms-fluessig","title":"Enzima Preziso MS liquido","description":"\u003ch2\u003ePreziso Enzyme MS Liquid – Liquid pectolytic enzyme for winemaking\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eEnzyme MS liquid\u003c\/strong\u003e is a highly concentrated, liquid pectolytic enzyme preparation for professional winemaking. Both in the manufacture of \u003cstrong\u003eRed wine and white wine\u003c\/strong\u003e particularly in the case of very pectin-rich grape varieties, it supports a better extract yield, pressability and clarification of the musts.\u003c\/p\u003e\n\u003cp\u003eIn white wine production, enzyme MS Liquid supports the degradation of pectins and thereby improves the \u003cstrong\u003eYield and pressability\u003c\/strong\u003e. At the same time, extract and aromas can be leached better. Subsequent clarification of the must can be improved by flotation or sedimentation.\u003c\/p\u003e\n\u003cp\u003eIn red wine production, the enzyme improves the \u003cstrong\u003eExtraction and leaching\u003c\/strong\u003e and the clarification. The preparation enables the complete degradation of pectin and at the same time supports the release and stabilization of the color. Since the enzyme contains no anthocyanase activity, the color yield is retained.\u003c\/p\u003e\n\u003cp\u003eEnzyme MS Liquid is a highly concentrated natural product which, by fermentation of special \u003cstrong\u003eStrains of Aspergillus niger\u003c\/strong\u003e is obtained. The enzyme is \u003cstrong\u003eGMO free\u003c\/strong\u003e suitable for the production of organic wines.\u003c\/p\u003e\n\u003ch3\u003eAdvantages of white wine production\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproved yield and compressibility by pectin degradation\u003c\/li\u003e\n\u003cli\u003eHigher extract and aroma leaching\u003c\/li\u003e\n\u003cli\u003eImproved clarification by flotation or sedimentation\u003c\/li\u003e\n\u003cli\u003eSuitable for pectin-rich grape varieties\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages of red wine production\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproved extraction and leaching\u003c\/li\u003e\n\u003cli\u003eImproved clarification\u003c\/li\u003e\n\u003cli\u003eSupports the release and stabilization of the color\u003c\/li\u003e\n\u003cli\u003eNo anthocyanase activity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eActivity\u003c\/h3\u003e\n\u003cp\u003eThe enzyme MS liquid has an activity of at least \u003cstrong\u003e240 PLU\/g\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eDosage and exposure time\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eApplication\u003c\/th\u003e\n\u003cth\u003eDosage\u003c\/th\u003e\n\u003cth\u003eTime of action\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eClarification\u003c\/td\u003e\n\u003ctd\u003e3–6 ml\/hl\u003c\/td\u003e\n\u003ctd\u003e1–2 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlotation\u003c\/td\u003e\n\u003ctd\u003e0,5–1,5 ml\/hl\u003c\/td\u003e\n\u003ctd\u003e1–2 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMash extraction\u003c\/td\u003e\n\u003ctd\u003e2–5 ml\/hl\u003c\/td\u003e\n\u003ctd\u003e2–8 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe dosage recommendations are adapted to the usual pH values and low temperatures in wine. Under non-optimal conditions, for example very low pH values or temperatures, the dosage can be increased slightly. A higher dosage can also help to shorten the required exposure time.\u003c\/p\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eFor a good distribution, it is recommended to mix the enzyme MS liquid first with a little liquid. The enzyme should be carefully dissolved, as strong stirring can damage the enzyme structure and thereby reduce its effectiveness.\u003c\/p\u003e\n\u003cp\u003eFor good mixing, the dosage after the Rebler in partial portions is particularly recommended.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eOpened bottles must be immediately sealed well and \u003cstrong\u003ecool and dry, preferably in the refrigerator\u003c\/strong\u003e, are stored. Opened packs should be used up as quickly as possible.\u003c\/p\u003e\n\u003cp\u003eOriginally sealed packages shall be retained in the refrigerated storage of: \u003cstrong\u003eless than 15 °C\u003c\/strong\u003e their maximum activity for at least 18 months.\u003c\/p\u003e\n\u003ch3\u003eProduct information\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLiquid pectolytic enzyme preparation\u003c\/li\u003e\n\u003cli\u003eFor red wine and white wine\u003c\/li\u003e\n\u003cli\u003eActivity: minimum 240 PLU\/g\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eSuitable for organic wines\u003c\/li\u003e\n\u003cli\u003ePackage size: 1 kg net weight\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Preziso","offers":[{"title":"1 l","offer_id":57271805444361,"sku":"2712293","price":41.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/enzym-ms-fluessig.png?v=1787484149"},{"product_id":"preziso-weissweinhefe-weiss-komplex","title":"Lievito per vino bianco Preziso WEISS \u0026 KOMPLEX","description":"\u003ch2\u003ePreziso white wine yeast WEISS \u0026amp; KOMPLEX – pure breeding yeast for Chardonnay and Burgundy varieties\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003ePreziso white wine yeast WEISS \u0026amp; COMPLEX\u003c\/strong\u003e is a pure-bred yeast made from: \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e for the production of aromatic, body-rich white wines. In particular, it shall support the development of: \u003cstrong\u003eripening and tropical fruit flavourings\u003c\/strong\u003e and is suitable for wines where fruit, abundance and enamel are in the foreground.\u003c\/p\u003e\n\n\u003cp\u003eThe yeast is especially for \u003cstrong\u003eChardonnay and other burgundy varieties\u003c\/strong\u003e suitable. It is recommended for Chardonnay, Weissburgunder and Ruländer as well as for mature, strong Veltliners. Through the possibility of a cooled fermentation supported WEISS \u0026amp; KOMPLEX the protection of aromas.\u003c\/p\u003e\n\n\u003cp\u003eThanks to its properties, the yeast is also suitable for \u003cstrong\u003eWines that are subsequently grown in the barrique\u003c\/strong\u003e. Fermentation can start at low temperatures. The optimal fermentation range is between 14 and 28 °C.\u003c\/p\u003e\n\n\u003ch3\u003eWine profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eAroma support towards ripe and tropical fruits\u003c\/li\u003e\n\u003cli\u003eSuitable for fruity white wines with a full body and enamel\u003c\/li\u003e\n\u003cli\u003eParticularly suitable for Chardonnay and Burgundy varieties\u003c\/li\u003e\n\u003cli\u003eAlso suitable for strong, mature Veltliner\u003c\/li\u003e\n\u003cli\u003eSuitable for white wines with subsequent barrique finishing\u003c\/li\u003e\n\u003cli\u003eFermentation start also possible at low temperatures\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProperties\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eYeast strain: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eOptimal fermentation range: 14–28 °C\u003c\/li\u003e\n\u003cli\u003eGlycerol formation: 5–6 g\/l\u003c\/li\u003e\n\u003cli\u003eFoam formation: agent\u003c\/li\u003e\n\u003cli\u003eNutrient requirements: medium to high\u003c\/li\u003e\n\u003cli\u003eViable yeast: minimum 10\u003csup\u003e10\u003c\/sup\u003e CFU\/g\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eSuitable for production of organic wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFor an optimal fermentation process and a safe final fermentation, an adequate nutrient supply should be ensured. The actual nutrient requirement depends on the initial nutrient content of the must.\u003c\/p\u003e\n\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\n\u003cp\u003eDepending on the must temperature and the respective vintage conditions, a yeast seed of \u003cstrong\u003e15 to 25 g per 100 litres of must\u003c\/strong\u003e recommended.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eOptimal conditions: 15 g\/hl\u003c\/li\u003e\n\u003cli\u003eDifficult conditions: up to 25 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRehydration\u003c\/h3\u003e\n\n\u003cp\u003eFor rehydration, the yeast is approximately \u003cstrong\u003e10 times the quantity of a 1:1 water\/must mixture at 38° C.\u003c\/strong\u003e stirred in. The yeast should then swell for 15-20 minutes until foam formation. Stir again and add to the total must while stirring.\u003c\/p\u003e\n\n\u003cp\u003eThe temperature difference between the yeast preparation and the total amount should be \u003cstrong\u003eNot exceeding 8 °C\u003c\/strong\u003e. In the case of large temperature differences, the yeast batch can be adapted to the temperature of the total must by slow addition of must.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eCooling at \u003cstrong\u003eless than 15 °C\u003c\/strong\u003e and dry storage.\u003c\/p\u003e\n\n\u003ch3\u003ePackage sizes\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e500 g net weight\u003c\/li\u003e\n\u003cli\u003e1 kg net weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe Preziso WEISS \u0026amp; KOMPLEX is thus a versatile white wine yeast for winemakers who value Chardonnay, Burgundy varieties and strong Veltliners. \u003cstrong\u003eripe fruit flavors, body and enamel\u003c\/strong\u003e laying.\u003c\/p\u003e","brand":"Preziso","offers":[{"title":"0.5 kg","offer_id":57271807181065,"sku":"2712394","price":21.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/preziso-weissweinhefe-weiss-komplex.png?v=1787484446"},{"product_id":"preziso-enzym-klaer-plus","title":"Preziso Enzyme Clarification Plus","description":"\u003ch2\u003eEnzyme Sewage PLUS – Granulated pectolytic enzyme for winemaking\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eEnzyme clarification PLUS\u003c\/strong\u003e is a highly concentrated, granulated pectolytic enzyme preparation for professional winemaking. It was specially designed for \u003cstrong\u003eClarification of difficult high pectin musts\u003c\/strong\u003e develops and supports a better yield at the same time.\u003c\/p\u003e\n\u003cp\u003eIn white wine production, Klär PLUS ensures a rapid clarification of musts with high pectin and tart contents. The clarification can be both by \u003cstrong\u003eSedimentation and flotation\u003c\/strong\u003e improved. The enzyme also supports improved clarification in red wine production.\u003c\/p\u003e\n\u003cp\u003eClarification PLUS is a highly concentrated natural product which can be obtained by fermentation of special \u003cstrong\u003eAspergillus-Niger strains\u003c\/strong\u003e is produced. The enzyme prevents the release of volatile phenol precursors and thereby contributes to a high aroma stability.\u003c\/p\u003e\n\u003cp\u003eThe pectolytic enzyme enables the complete degradation of pectin with simultaneous release and stabilization of the color. Since clarification PLUS has no anthocyanase activity, the color yield in red wine production is supported. The product is \u003cstrong\u003eGMO free\u003c\/strong\u003e suitable for the production of organic wines.\u003c\/p\u003e\n\u003ch3\u003eBenefits of enzyme clarification PLUS\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eQuick clarification of difficult musts\u003c\/li\u003e\n\u003cli\u003eParticularly suitable for high pectin and tart content\u003c\/li\u003e\n\u003cli\u003eSupports a higher yield\u003c\/li\u003e\n\u003cli\u003eImproves clarification by sedimentation or flotation\u003c\/li\u003e\n\u003cli\u003eSupports clarification of red wine\u003c\/li\u003e\n\u003cli\u003eHigh aroma stability\u003c\/li\u003e\n\u003cli\u003eComplete breakdown of pectin\u003c\/li\u003e\n\u003cli\u003eSupports the release and stabilization of the color\u003c\/li\u003e\n\u003cli\u003eNo anthocyanase activity\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eSuitable for organic wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eActivity\u003c\/h3\u003e\n\u003cp\u003eEnzyme clarification PLUS has an activity of at least \u003cstrong\u003e450 PLU\/g\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eDosage and exposure time\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eApplication\u003c\/th\u003e\n\u003cth\u003eDosage\u003c\/th\u003e\n\u003cth\u003eTime of action\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eClarification\u003c\/td\u003e\n\u003ctd\u003e1–4 g\/hl\u003c\/td\u003e\n\u003ctd\u003e1–2 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlotation\u003c\/td\u003e\n\u003ctd\u003e0,5–1,5 g\/hl\u003c\/td\u003e\n\u003ctd\u003e1–2 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eIn non-optimal conditions, the dosage can be slightly increased. By means of a higher dosage, the required exposure time can optionally also be reduced.\u003c\/p\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eEnzyme clarification PLUS is easy to use. Before addition, the granules are dissolved in a ratio of approx. \u003cstrong\u003e1:10 with water\u003c\/strong\u003e dissolved.\u003c\/p\u003e\n\u003cp\u003eCareful work should be done when dissolving. Stirring too much can damage the enzyme structure and thus reduce the effectiveness. For good mixing, the dosage after the Rebler in partial portions is recommended.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eOpened packs must be protected against moisture and in particular against humidity. The pack should be immediately sealed well after each removal and \u003cstrong\u003ecool and dry, preferably in the refrigerator\u003c\/strong\u003e, are stored.\u003c\/p\u003e\n\u003cp\u003eOpened packs should be used up as quickly as possible. In a cooled storage of \u003cstrong\u003eless than 15 °C\u003c\/strong\u003e for original sealed packs, the maximum activity is maintained for at least 24 months.\u003c\/p\u003e\n\u003ch3\u003ePackage sizes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100 g net weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePLUS is thus a powerful clarification enzyme for winemakers and wineries, especially for the rapid processing of pectin-rich and difficult-to-clarify musts.\u003c\/p\u003e","brand":"Preziso","offers":[{"title":"100g","offer_id":57276990914825,"sku":"2716751","price":18.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0624_Enzym_klaer_plus_100g.png?v=1787484993"},{"product_id":"preziso-rot-komplex","title":"Preziso Rosso e Complesso","description":"\u003ch2\u003ePreziso Red Wine Yeast ROT \u0026amp; KOMPLEX – Pure breeding yeast for structured and complex red wines\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003ePreziso Red Wine Yeast ROT \u0026amp; COMPLEX\u003c\/strong\u003e is a pure-bred yeast made from: \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e for the production of structured, colour-intensive and complex red wines. The yeast is characterized by a \u003cstrong\u003every good colour and tannin leaching\u003c\/strong\u003e and is particularly suitable for red wines with a pronounced tannin scaffold and longer ripening potential.\u003c\/p\u003e\n\n\u003cp\u003eROT \u0026amp; KOMPLEX supports the development of an intensive bouquet and at the same time preserves the variety characteristics. In addition, the yeast strain promotes spicy notes as well as \u003cstrong\u003eBerries and berries\u003c\/strong\u003e. This makes the yeast particularly suitable for strong red wines with an international style.\u003c\/p\u003e\n\n\u003cp\u003eThe Preziso ROT \u0026amp; KOMPLEX in particular for \u003cstrong\u003eBlaufränkisch, Cabernet Sauvignon, Merlot and mature Zweigelt\u003c\/strong\u003e. The yeast is suitable for both storable red wines and wines that are subsequently produced in \u003cstrong\u003eBarrique\u003c\/strong\u003e be expanded.\u003c\/p\u003e\n\n\u003ch3\u003eWine profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eVery good colour and tannin leaching\u003c\/li\u003e\n\u003cli\u003eFor structured and complex red wines\u003c\/li\u003e\n\u003cli\u003eIntensive bouquet\u003c\/li\u003e\n\u003cli\u003eSupports variety characteristics\u003c\/li\u003e\n\u003cli\u003eSpicy notes\u003c\/li\u003e\n\u003cli\u003eBerries and berries\u003c\/li\u003e\n\u003cli\u003eFor colour intensive and storable red wines\u003c\/li\u003e\n\u003cli\u003eSuitable for red wines with a pronounced tannin structure\u003c\/li\u003e\n\u003cli\u003eSuitable for Barrique expansion\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAppropriate grape varieties\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eBlaufränkisch\u003c\/li\u003e\n\u003cli\u003eCabernet Sauvignon\u003c\/li\u003e\n\u003cli\u003eMerlot\u003c\/li\u003e\n\u003cli\u003eMature two-handed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProperties\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eYeast strain: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eFermentation range: 18–30 °C\u003c\/li\u003e\n\u003cli\u003eHighly increased glycerol and polysaccharide formation\u003c\/li\u003e\n\u003cli\u003eLow foam formation\u003c\/li\u003e\n\u003cli\u003eMedium nutrient requirements\u003c\/li\u003e\n\u003cli\u003eFacilitates subsequent biological acid degradation\u003c\/li\u003e\n\u003cli\u003eExtremely low H\u003csub\u003e2\u003c\/sub\u003eS formation\u003c\/li\u003e\n\u003cli\u003eSuitable for a wide temperature range\u003c\/li\u003e\n\u003cli\u003eViable yeast: minimum 10\u003csup\u003e10\u003c\/sup\u003e CFU\/g\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eSuitable for production of organic wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFor an optimal fermentation process and a safe final fermentation, an adequate nutrient supply should be ensured. The actual nutrient requirement depends on the initial nutrient content of the must.\u003c\/p\u003e\n\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\n\u003cp\u003eDepending on the must temperature and the respective vintage conditions, a yeast seed of \u003cstrong\u003e15 to 25 g per 100 litres of must\u003c\/strong\u003e recommended.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eOptimal conditions: 15 g\/hl\u003c\/li\u003e\n\u003cli\u003eDifficult conditions: up to 25 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRehydration\u003c\/h3\u003e\n\n\u003cp\u003eFor rehydration, the yeast is approximately \u003cstrong\u003e10 times the quantity of a 1:1 water\/must mixture at 38° C.\u003c\/strong\u003e stirred in. The yeast should then swell for 15-20 minutes until foam formation.\u003c\/p\u003e\n\n\u003cp\u003eThe yeast is then stirred again and added to the total must with stirring. The temperature difference between yeast batch and total quantity should be \u003cstrong\u003eNot exceeding 8 °C\u003c\/strong\u003e. In the case of large temperature differences, the yeast batch can be adjusted by slow addition of must.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eCooling at \u003cstrong\u003eless than 15 °C\u003c\/strong\u003e and dry storage.\u003c\/p\u003e\n\n\u003ch3\u003ePackage size\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e500 g net weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe Preziso ROT \u0026amp; KOMPLEX is thus a powerful red wine yeast for winemakers who value strong red wines. \u003cstrong\u003eColour, tannin structure, complexity and an intense aroma profile\u003c\/strong\u003e laying.\u003c\/p\u003e","brand":"Preziso","offers":[{"title":"0.5 kg","offer_id":57271810654473,"sku":"2706420","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/preziso-rotweinhefe-rot-komplex.png?v=1787675068"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/collections\/0625_Preziso_Hefe_rot_komplex.png?v=1787485831","url":"https:\/\/kellermeister.de\/it\/collections\/precise.oembed","provider":"Kellermeister.de","version":"1.0","type":"link"}