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Polysaccharides have traditionally been used in winemaking using such products as Gum Arabic, but research carried out by Ever Intec, has formulated a range of polysaccharides that are at the “cutting edge” of modern winemaking.

The range of Polysaccharides is divided into 3 classes of specific products for various phases of the winemaking process – fermentation, maturation and pre-bottling.

In particular, the pre-bottling polysaccharides are the newest and most revolutionary products available, and a dramatic influence on finished wines can be best demonstrated with these products.

Filterability of Polysaccharides

Winemakers often query the effect on filtration when using finishing polysaccharides and the following Chart is a guide as to the impact on filtration against a wine sample control.




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