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Why use antifoam in the fermentation process?

Foam is extremely harmful to the process, as it increases the points of infection in the fermentation and makes it impossible to fill the vat efficiently, causing spills and creating significant losses in the process.


Developed to act with extreme efficiency in foam control, our defoamers provide an immediate reduction in surface tension and inhibit the incidence of foam formation.


They are products formulated with vegetable compounds, which make them non-toxic and biodegradable.


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