Take 800gms of Winefine, add adequate quantity of soft chilled water to make it a paste. Let the paste rest for 48 hours at 15-20 degree centigrade. Add soft chilled water and using a homogenizer make a volume of 8 Litres. Add this 8 Litres of Winefine solution to 10,000 Litres of wine. This will produce a thin layer of fine sediment. As the last of the suspended solids precipitate to the bottom, rack the wine with 1-2 weeks.
Take 800gms of Winefine, add adequate quantity of soft chilled water to make it a paste. Let the paste rest for 48 hours at 15-20 degree centigrade. Add soft chilled water and using a homogenizer make a volume of 8 Litres. Add this 8 Litres of Winefine solution to 10,000 Litres of wine. This will produce a thin layer of fine sediment. As the last of the suspended solids precipitate to the bottom, rack the wine with 1-2 weeks.
Our products: Chemofine, Extrafine, Caskfine and Winefine contain isinglass – a pure collagen, food grade organic acid and food grade preservative. Isinglass Finings, being a clarifying agent accelerates the settling of yeast cells and protein particles, thus significantly reducing storage time in the conditioning tank.
This filtration aid is added to beer or wine at the end of fermentation for faster clarification by removing the suspended solids. The active ingredient in Isinglass is the positively charged protein [collagen] molecule, which is attracted to the yeast cells that possess negative charge, thereby causing faster clarification.
Isinglass is a food additive and an adjunct used in wine to remove colloidal haze, improve filterability, accelerate the settlement of yeast cells and reduce astringency without affecting the natural flavour of wine.
It can be formulated in liquid or paste to be used directly for wine and cask-conditioned beers to achieve brilliant clarity.
Our products: Chemofine, Extrafine, Caskfine and Winefine contain isinglass – a pure collagen, food grade organic acid and food grade preservative. Isinglass Finings, being a clarifying agent accelerates the settling of yeast cells and protein particles, thus significantly reducing storage time in the conditioning tank.
This filtration aid is added to beer or wine at the end of fermentation for faster clarification by removing the suspended solids. The active ingredient in Isinglass is the positively charged protein [collagen] molecule, which is attracted to the yeast cells that possess negative charge, thereby causing faster clarification.
Isinglass is a food additive and an adjunct used in wine to remove colloidal haze, improve filterability, accelerate the settlement of yeast cells and reduce astringency without affecting the natural flavour of wine.
It can be formulated in liquid or paste to be used directly for wine and cask-conditioned beers to achieve brilliant clarity.
Take 500gms of extrafine powder and add adequate quantity of soft chilled water to make it a paste. Let the paste rest for 48 hours at 15-20 degree centigrade. Add soft chilled water, using a homogenizer to make a volume of 5 litres. Add this 5 litres of extrafine solution to 10,000 litres of rough lager beer for clarification.
Take 500gms of extrafine powder and add adequate quantity of soft chilled water to make it a paste. Let the paste rest for 48 hours at 15-20 degree centigrade. Add soft chilled water, using a homogenizer to make a volume of 5 litres. Add this 5 litres of extrafine solution to 10,000 litres of rough lager beer for clarification.
Secondary Business TypeManufacturer / Exporters / Wholesale Suppliers
Year of Establishment1981
Ownership TypeIndividual (Sole proprietorship)
Opening Hours
SUN : Closed
MON : 9:30 AM - 6:30 PM
TUE : 9:30 AM - 6:30 PM
WED : 9:30 AM - 6:30 PM
THU : 9:30 AM - 6:30 PM
FRI : 9:30 AM - 6:30 PM
SAT : 9:30 AM - 6:30 PM
All beers are unique and often brewed with a long tradition behind. Most brewers are using methods that have developed throughout centuries to minimize unwanted residues from raw materials in order to create a safe and clean drink. Lautering is used to separate, boiling to coagulate, whirling to deposit, stripping to evaporate, fermenting to precipitate, chilling to complex and lagering to sediment. This series of physical purification steps makes brewing the cleanest and most respected food process in the world. Our attitude towards the purification process brewing helped us develop a range of adsorbers that meet the requirements of insolubility and physical functionality. Contrary to other soluble or partly soluble stabilisers, CHEMOZYME products are fully removable. And with no chemical reactions taking place, one can be sure, that neither additives nor chemical reaction products are left behind in the that could be adsorbed by customers. They comply with all international standards.
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