Preserves sensorial freshness by protecting the wine musts and wines from oxidation (wood aging, micro-oxygenation).
Improves taste perceptions and balance of wines and refines the structure while contributing to roundness and increasing suitability.
Specially formulated mixture containing tannins and yeast polysaccharides to aid colour stabilisation when making red wines.
A blend of winemaking tannins designed to boost the fruity aromas in red and rose musts and provide antioxidant protection.
Improves the structure of wine by acting on the body and stabilises the colouring material by forming covalent bonds with anthocyanins.
A natural catechin product developed for its superior ability to stabilise colour, giving a softer palate to wines.
A blend of highly reactive tannins derived from exotic woods and chestnut, helping to preserve natural tannins in grapes.
The easy to use Microdue is an extremely accurate micro-oxygenation unit that ensures the utmost precision when dispensing oxygen.
Used for wineries seeking to obtain high viability and vitality of cells in their ferments, improving performance.
The Kreyer Yeast Booster is a compact, mobile unit for reactivation, propagation and optimal up-scaling of yeast cells for fermentation.
Available in three different configuration options, these machines ensure that there is a continuous addition of oxygen during winemaking.