ERBSLÖH

Chemicals used in industry, science, agriculture, horticulture and forestry except fungicides, herbicides, insecticides and parasiticides; biological, organic and mineral products, namely, chemicals and filtering materials for industrial, agricultural, horticultural and forestry purposes except fungicides, herbicides, insecticides and parasiticides; Chemicals, namely, suspensions for the clarifying, stabilizing and flavor enhancing of must, wine and other beverages, as well as tannin adsorption agents; chemicals for the clarifying, preserving and stabilizing of protein in beverages, namely, bentonite, activated carbons, silica sol, ascorbic acid, gelatine; bentonite for fining beverages; special lime for deacidifying must and wine and for clarifying, preserving and stabilizing beer; chemicals, namely, must treatment preparations with a base of montmorillonite and deacidifiers for grape must and wine; enzymes and enzyme preparations for must and wine treatment and for treating mash and fruit juices; copper citrate preparations for sulphide off-flavor treatment; organic and chemical substances for the filtration and clarification of must, wine, beer and fruit juice; monofilament filter cloths of polypropylene being filtering material for use in the brewing of beer and processing wine, in particular trub processing and must pre-clarifying; filter candles of polypropylene, polyethersulfone, nylon, and glass fibers being filtering materials for the fining, clarifying and sterile filtration of wine, beer, juice, spirits and mineral water; chemical substances for preserving foodstuffs; Isinglass and edible gelatine being dispersion agents for the clarification of wine

Scientific apparatus and instruments, measuring and checking (supervision) apparatus and instruments, namely, scientific measuring instruments, namely, conductivity meter; software for use in beverage preparation, namely, for data analysis and scientific measurement

Flavor enhancers used in food and beverage products, namely, isinglass and edible gelatine being dispersion agents for the flavor enhancement of wine

Dry pure culture yeast; yeast cell wall preparations in powder form for use in wine-making