Anfiquimica

From 1995 to the present expressing the full potential of the wine

Products

The secret of the wine

  • Yeast

  • Nutrients

  • Enzymes

  • Oenological complements

  • Safœno UCLM S325

    Saccharomyces cerevisiae. Indicated for the development of white wines.

    For optimal expression of their variety aromas.
  • Safœno CK S102

    Saccharomyces cerevisiae. Indicated for the development of white wines.

    The strain of the great aromatic wines.
  • Safœno BC S103

    Cerevisiae (Var. bayanus). Indicated for developing all kinds of wines.

    The strain of the extreme conditions.
  • Safœno VR 44

    Saccharomyces cerevisiae (Var. bayanus). Indicated for developing all kinds of wines.

    For security fermentative and making foam.
  • Safœno UCLM S377

    Saccharomyces cerevisiae (Var. bayanus). Indicated for the development of red wines.

    For red wines harmonics and structured.
  • Safœno Saint Georges S101

    Saccharomyces cerevisiae. Indicated for the development of red wines.

    Strain criófila for the fermentation of red and rosé wines, new, young to drink.
  • Safœno SC 22

    Saccharomyces cerevisiae. Indicated for the development of red wines.

    Innovator yeast par excellence!
  • Safœno NDA 21

    Saccharomyces cerevisiae. Indicated for the development of red wines.

    Strain selected for red wines Mediterranean.
  • Springferm

    Activist fermentation of yeast-based autolysed, twice richer in nitrogen than inactive yeast.

    Polyvalent fermentation activator
  • Springferm xtrem

    Fermentation activator 100% based on fully autolyzed yeasts

    Powerful fermentation activator for difficult conditions
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  • Springarom

    Fermentation activator based on inactive yeast. For white and pink wines and rich thiols varieties.

    The strain of the extreme conditions.
  • Springcell

    Cellular walls patented by the University of Bordeaux.

    The solution to fermentation stops.
  • Viniliquid
    Liquid fermentation activator combining Efficiency, Ease and Security
  • Springcell Color

    For intense and round wines, long maceration musts, wines produced by thermowinefication, musts poor in anthocyanins and tannic strains wines.

    For more color and smoothness.
  • Springcell Manno

    For lighter wines, lacking in structure and color; for red wines from tannic strains, intensely colored, in addition to the fine lees.

    The best of lees for harmonious balance, stability and roundness of their wines.
  • Bentosol

    Silicates aluminum hydrated (montmorillonite pure activated).

    For white, pink and red wines and musts.
  • Ascorbic Acid

    White crystalline powder or very pale yellow, odorless, acidic taste: soluble in water and alcohol.

    For white, red and pink wine.
  • Citric Acid

    Monohydrate pure Colorless crystals soluble in water and alcohol.

    For wines, ciders, soft drinks, etc.
  • Tartaric Acid

    Colorless, transparent, very resistant crystals, without water crystallization.

    For acidification of musts and wines in fermentation, and the preparation of deposits in cement.
  • Metatartatic Acid

    Yellowish white crystalline powder with a slight smell of sweet, very hidroscopic, soluble in water and alcohol.

    To prevent the formation of crystals in the wine.
  • Atomized Soluble Gelatin

    Gelatin generated from the partial hydrolysis of organic material.

    For clarification, stabilization of dyestuffs, smoothing the tasting characters, and so on.
  • Lactic Soluble Casein

    Heteroprotein containing phosphorus, presented in the form of white powder, yellowish.

    Fining for white, red or pink wines.
  • Egg Albumin

    Retrieved from the drying of egg whites, soluble in alkaline solutions.

    Fining of white and red wines.
  • PVPP

    Polivinol polipirrolidona. Light powder, cream-white to white.

    Improves color and taste characteristics of the wines, without waste.
  • Arabig Gum

    Natural Product formed in air on certain acacies.

    Delays flocculation of the colloids.
  • Ammonium Phosphate

    Crystals monocline, colourless, water-soluble, insoluble in alcohol.

    It promotes the development and proliferation of yeast.
  • Potassium Metabisulfite

    Pyrosulphite potassium.

    Powder soluble in water, insoluble in alcohol.
  • High Quality Enological Tannins

    Extract from the center of pure oak, selecting the best timber after a natural drying several years.

    To clarify the wine, astringent and tanning action.
  • Tannin to Water

    From 50 to 70% of tannic acid (tannin to water). Doesn’t communicate to wine any strange odor.

    For application in high-quality wines to improve their balance and structure.
  • Tannin to Alcohol

    90% of tannic acid (tannin to alcohol). Doesn’t communicate to wine any strange odor.

    For application in high-quality wines to improve their balance and structure.
  • Diatom Cell

    Pure alphacellulose, divided and partially treated.

    Adapted for leaks of all wines, used in pressure filters for young wines.
Fermentis