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Eaton Beverage Treatment Products

Picture of various beverage treatment chemicals in petri dishes.

The beverage treatment process requires products for steps such as juice/mash extraction, clarification, fermentation, fining, and stabilization. The group of beverage treatment products in the winemaking process reflects the biotechnology product range (yeast, yeast nutrients, malolactic bacteria, and enzymes), fining products like gelatine, silica sol, or activated carbon products and stabilization products like bentonite, metatartaric acid, or potassium bicarbonate. These products increase the shelf life and the microbiological and chemical/physical stability of the beverage.

Picture of BECOSORB in a petri dish.

Beer Stabilization

A long shelf life is an important factor when brewing beer, and our products can help you stabilize the beer without the need for heating prior to shipping.

  • BECOSOL® 30
  • BECOSORB®
Eaton microbial biotechnology in action.

Biotechnology

The development of wine (or other beverages) can be controlled through the application of biotechnological products.

  • Malolactic bacteria
  • Enzymes
  • Nutrients
  • SIHA® yeast
Photo of an Eaton beverage fining product.

Fining

The term fining generally refers to products and process used to increase the shelf life of beverages.

  • Gelatine
  • Fish gelatine
  • Riddling aid
  • Bentonite
  • Activated carbon
  • Silica sol
Photo of an Eaton product used for the deacidification of wine.

Deacidification

When used properly, chemical deacidification can lead to wines that are harmonious, mild, and balanced.

Picture of a combination acid used for the stabilization of beverages.

Stabilization

We offer a wide range of stabilization products to increase the shelf life of beverages.

  • Ascorbic Acid (E 300)
  • Combination Acid
  • Potassium Sorbate
  • Lactic Acid 80%
  • SIHA® Silicone Anti Foam Agent
    SE Concentrated
  • L(+) Tartaric Acid
  • Metatartaric Acid
  • Citric Acid Monohydrate
  • Other products