Cider Making Products

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  1. Enartis Zym RS(P)

    For Use in Winemaking

    • Micro-granulated pectolytic, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
    • Break down “hairy zone”of pectins and hemicelluloses
    • Intense and fast depectinization

    Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing; overripe grapes.
    Dosage: 0.5-3 g/hL (0.04-0.25 lb/1,000 gal)


    For Use in Cider Making

    • Micro-granulated powdered pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
    • Intense and rapid depectinization reaction
    • Reduces solid content and improves filtration

    Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
    Dosage: 1-3 g/hL (0.08-0.25 lb/1,000 gal) for juice
                   3-6 g/hL (0.25-0.50 lb/1,000 gal) for cider

    RSP Settling

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-160-0100
    100 g
    $17.00
    - +

  2. Enartis Zym RS

    For Use in Winemaking

    • Liquid pectolytic enzyme, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
    • Break down “hairy zone”of pectins and hemicelluloses
    • Intense and fast depectinization

    Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing; overripe grapes.
    Dosage: 1-3 mL/hL (38-113 mL/1,000 gal)

    For Use in Cider Making

    • Liquid pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
    • Intense and rapid depectinization reaction
    • Reduces solid content and improves filtration

    Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
    Dosage: 1-3 mL/hL (38-114 mL/1,000 gal) for juice
                   3-6 mL/hL (114-227 mL/1,000 gal) for cider

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-160-0001
    1 Kg
    $153.00
    - +

  3. Enartis Zym Caractere

    For Use in Winemaking

    • Micro-granulated pectolytic enzyme preparation developed to increase aromatic expression, press yield and juice clarification
    • Hemicellulasic and ß-glycosidasic side activities to reduce juice viscosity, maximize juice yield and increase aromatic intensity of wines from grapes with glycosylated precursors (terpenes, norisoprenoids, etc.)

    Dosage: 10-30 g/ton or 3-4 g/hL (0.25-0.3 lb/1,000 gal)

    For Use in Cider Making

    • Micro-granulated powdered pectolytic enzyme with hemicellulasic and ß-glucosidasic activities
    • Reduces cider viscosity and improves filterability
    • Increases aromatic intensity and complexity

    Applications: Addition to cider only, post-fermentation.
    Dosage: 3-6 g/hL (0.25-0.50 lbs/1,000 gal) for cider

    Caractere Sensory

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-125-0250
    250 g
    $62.50
    - +

  4. Nutriferm No Stop
    • Purified yeast hulls rich in sterols and unsaturated long-chain fatty acids.
    • Helps maintain yeast membrane integrity, prevents and corrects fermentation anomalies.

    Usage: Dissolve in 10 times its weight of water.
    Dosage: 20-30g/hL (1.7 - 2.4 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-212-0001
    1 Kg
    $25.50
    - +
    35-212-0010
    1 Kg
    $215.00
    - +
  5. Nutriferm Arom Plus
    • Amino acids, vitamins, mineral salts and micro-nutrients.
    • Elevated content of selected amino acids used by yeast as precursors of aromatic compounds to strongly increase intensity, freshness and complexity.
    • Provides survival factors to improve yeast viability and ensure successful fermentations.

    Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.

     

    For Use in Winemaking
    Tip: To increase the aromatic impact of Nutriferm Arom Plus, use a strong ester and acetate producer yeast.
    Dosage: 15-30 g/hL (1.2 - 2.5 lb/1,000 gal)

    For Use in Cider Making
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-211-0001
    1 Kg
    $50.50
    - +
    35-211-0010
    10 Kg
    $400.00
    - +
  6. Zahm & Nagel Piercing CO2 Gauge, Series 1000
    • Carbonation Testing
    • Series 1000
    • For accurate measurement of tank carbonation level. 
    • SS-60 CO2 Volume Meter w/Dial Thermometer
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-029-0002
    each
    $1,500.00
    - +

  7. Zahm & Nagel Piercing CO2 Gauge, Series 6000
    • Carbonation Testing
    • Series 6000
    • Can or Crown Cap
    • 0-60psi
    • CO2 Piercing Device 1 Liter Size
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-029-0001
    each
    $1,015.00
    - +

  8. Incanto Chips Complexity
    • French oak, medium-heavy toast.
    • Complex and subtle aromatic impact: coffee, caramel, vanilla, coconut.
    • Increases structure, softness and sweetness perception.

    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-928-0010
    10 Kg
    $100.00
    - +

  9. Incanto Chips SLI
    • American oak, untoasted.
    • Respects aromatic characters of grapes/wine/cider and enhances freshness and fruitiness.
    • Increases volume, roundness and softens tannin structure.
    • Increases ageing potential.

    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-927-0010
    10 Kg
    $80.00
    - +

  10. Vintessential Chemwell T

    Please inquire for pricing

    Learn More

    Product

    Size

    Price

    Quantity

     

    50-209-0002
    each
    $0.00
    - +

  11. NomaSense PolyScan P200

    Measures:

    1. EasyOx - Easily oxidizable polyphenols
    2. PhenOx - Total polyphenols

    These indexes allow the winemaker to manage critical winemaking steps such as pressing or fermentative skin contact based on objective measurements of the quality of must and wine.

    • Disposable electrode, specific to wine oxidizable compounds (sold separately)
    • Reference index values provided by grape variety when applicable to the database
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-250-0200
    each
    $4,400.00
    - +

  12. Citrogum Plus

    Product

    Size

    Price

    Quantity

     

    35-728-0025
    25 Kg
    $375.00
    - +
    35-728-0001
    1 L
    $20.00
    - +
  13. Enartis Zym CDR-C
    • Liquid pectolytic enzyme
    • Intense pectin breakdown through depolymerization reaction
    • Reduces solids and improves filtration

    Applications: Addition after pressing and prior to fermentation for kinetic interaction through convective movement.
    Dosage: 2-4 mL/hL (75-151 mL/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-175-0250
    250 g
    $50.00
    - +

  14. Enartis Zym CDR-M
    • Liquid pectolytic enzyme
    • Increases juice extraction from milled apples at pressing
    • Initiates pectin breakdown and clarification

    Applications: Addition after milling, prior to pressing.
    Dosage: 50-100 mL/ton - Higher doses recommended on late harvest and/or cold storage fruit

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-176-0250
    250 g
    $50.00
    - +

  15. Nutriferm Gradual Release

    For Use in Winemaking

    • Innovative nutrient composed of DAP, gallic tannin and untoasted oak tannins.
    • Specific packaging that controls the release of its content during fermentation. Due to the particular permeability of the bag, yeast nutrients are gradually released into fermenting must. The release begins at the end of yeast growth phase (alcohol presence) and continues for up to 8 days.
    • Ensures complete fermentation, prevents H2S production, prevents stuck or sluggish fermentation and improves freshness and aromatic cleanliness.
    • Facilitates nutrition management, limits cellar operation.

    Recommendations: Barrel fermentation; tank fermentation; Charmat method.
    Usage: Anchor bag to top of tank or to barrel bung before filling.
    Dosage

    • 0.5 Kg bag contains 450 g of diammonium phosphate. Recommended for 10-50 hL of must.
    • 1 Kg bag contains 900 g of diammonium phosphate. Recommended for 25-100 hL of must.
    • 5 Kg bag contains 4,500 g of diammonium phosphate. Recommended for 100-500 hL of must. 

    For Use in Cider Making

    • Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
    • Prevents irregular kinetics while maintaining efficient sugar transport
    • Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action

    Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-216-0005
    5 Kg
    $150.00
    - +
  16. Enoblack Perlage
    • Vegetal activated carbon in pellet form (reduces spread of carbon dust).
    • High decolorizing capacity.
    • Removes ochratoxin A (OTA).

    Recommendations: Decolorizing; juice; base wine; treatoxidation.
    Usage: Disperse in small amount of water or directly into wine/cider. Keep in suspension for 15-20 minutes.
    Dosage: 5-100 g/hL (0.4-8.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-701-0001
    1 Kg
    $30.00
    - +
    35-701-0015
    15 Kg
    $375.00
    - +
  17. Claril HM

    For Use in Winemaking

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinyl pyrrolidone) and pre-activated chitosan.
    • Adsorbs heavy metals (Cu, Fe, Al) and removes hydroxycinnamic acids and low molecular weight catechins.
    • Prevents oxidation, browning, pinking and destruction of varietal thiols.
    • Prevents formation of copper haze.

    Tip: To increase effectiveness, keep CLARIL HM in suspension in wine for at least 1-2 hours.
    Recommendations: Prevent oxidation; reduce browning; preserve aromas; prevent copper haze.
    Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly

    For Use in Cider Making

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and pre-activated chitosan
    • Adsorbs heavy metals (Cu, Fe, Al) and removeshydroxycinnamic acids and low molecular weight catechins
    • Prevents oxidation, browning and oxidation of aromas

    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-661-0010
    10 Kg
    $1,550.00
    - +
    35-661-0001
    2.5 Kg
    $425.00
    - +
  18. Stabyl MET

    For Use in Winemaking

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and silica.
    • Absorbs heavy metals (high affinity with Cu) and removes hydroxycinnamic acids and low molecular weight catechins.
    • Prevents oxidation, browning and destruction of varietal thiols.
    • Prevents pinking and formation of copper haze.

    Tip: To increase effectiveness, keep STABYL MET in suspension in wine for at least 1-2 hours.
    Recommendations: Prevent oxidation; reduce browning; remove bitterness.
    Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly during addition.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    For Use in Cider Making

    • Co-polymer of PVI/PVP (polyvinylimidazole/ polyvinylpyrrolidone) and silica
    • Absorbs heavy metals (high affinity with Cu, Fe, Zn) and removes hydroxycinnamic acids and low molecular weight catechins
    • Removes excessive amounts of residual copper after copper treatment

    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-657-0002
    2.5 Kg
    $537.50
    - +
    35-657-0010
    10 Kg
    $1,850.00
    - +
  19. Enartis Tan SLI

    For Use in Winemaking

    • Ellagic tannins extracted from long-seasoned, untoasted oak with a unique process that avoids high temperatures
    • Extraordinary capability to scavenge oxygen and radicals, chelate metals, reduce wine redox potential
    • Eliminates mercaptan reductive notes
    • Protects from oxidation, strengthens protective action of SO2 and improves wine shelf life

    Recommendations: Antioxidant; scavenge radicals; chelate metals; stabilize wine redox potential; improve shelf life.
    Dosage: 0.5-15 g/hL (0.04-1.3 lb/1,000 gal)

    For Use in Cider Making

    • Ellagic tannins extracted from long-seasoned, untoasted oak with a unique process which avoids high temperatures
    • Extraordinary capability to scavenge oxygen and radicals, chelate metals and reduce redox potential
    • Eliminates reductive notes due to mercaptans
    • Protects from oxidation, strengthens action of SO2 and improves shelf life throughout maturation and at bottling

    Dosage: 3-15 g/hL (.25-1.3 lb/1,000 gal) during maturation
                   0.5-3 g/hL (0.04-.25 lb/1,000 gal) at bottling

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-308-0500
    500 g
    $185.00
    - +

  20. Enartis Ferm MB15

    For Use in Winemaking

    Pinot noir isolate from Sonoma Coast, California. Its high polyphenol extraction capacity improves red wine structure, color intensity and stability. It respects varietal character and terroir, while enhancing floral, fruit and spice expression.
    Recommendations: Fruit-forward red wines; varietal expression; intense color; medium-to-long ageing; Pinot Noir, Syrah, Zinfandel, Grenache, Nebbiolo, Sangiovese, Cinsault, Pinotage, and Barbera.
    Dosage: 200 g/ton

    For Use in Cider Making

    Isolated in Sonoma County north of Gravenstein Hwy. Enhances spice and fruit aromas, while maintaining apple orchard characters. Strong fermenter, it ensures a fast and complete fermentation. Produces complex and elegant ciders with exceptional mouthfeel. Low producer of H2S, minimal nutritional requirements.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-065-0500
    500 g
    $42.50
    - +
    45-065-0010
    10 Kg
    $550.00
    - +
  21. Enartis Stab Micro M

    For Use in Winemaking

    • Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
    •  Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
    • Designed for treatment of grapes, juice or must
    • Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them
    • Reduces sulfide defects, volatile phenols, VA and off-flavor production
    • Improves clarification and filterability

    Tip: Use Stab Micro M as a preventive treatment on grapes or juice to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
    Dosage: 10-30 g/hL (0.8-2.4 lb/1,000 gal)

    “Starting from a no-SO2 trial, using Enartis Stab Micro M has now become a part of my winemaking protocol on all of my red wines. It not only helps me to control spoilage organisms proactively, but also helps to reduce my SO2 addition with a better protection than SO2 on its own.”  
    Matthieu Finot, Winemaker, King Family Vineyards, VA

    For Use in Cider Making

    • Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
    • Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
    • Designed for treatment of juice or other turbid media prior to or during fermentation
    • Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth, and precipitates them
    • Reduces sulfide defects, VA and off-flavor production
    • Improves clarification and filterability

    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-762-0001
    1 Kg
    $275.00
    - +

  22. Plantis AF-P

    For Use in Winemaking

    • Pure, allergen-free and gluten-free potato protein.
    • One of the most reactive proteins!
    • Removes catechins and small molecular weight polyphenols responsible for oxidation and astringency.
    • Alternative to gelatin, casein and potassium caseinate.

    Recommendations: Allergen-free; vegan; treat oxidation; remove browning; reduce astringency.
    Usage: Dissolve in 10 times its weight of cold water. Stir constantly during addition.
    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

    For Use in Cider Making

    • Pure and gluten-free potato protein. Alternative to gelatin, isinglass and potassium caseinate
    • Removes catechins and small molecular weight polyphenols responsible for oxidation and astringency

    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-761-0001
    1 Kg
    $95.00
    - +
    35-761-0010
    10 Kg
    $900.00
    - +
  23. Alla France Carbodoseur
    An accurate, simple device to measure CO2 in still wine.
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-001-0001
    each
    $265.00
    - +

  24. Enartis Ferm Perlage

    For Use in Winemaking

    Yeast selected for the production of traditional method sparkling wines. Resistant to high °Brix, high alcohol content, low pH and low temperatures, it is a fast fermenter that produces elegant and clean wines.
    Recommendations: Base wines; sparkling wines; traditional method; white and rosé wines.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    For Use in Cider Making

    Yeast selected for the production of traditional method sparkling wines. Produces refined aromas, clean fermentations in difficult conditions and complex ciders with elegant aromatics. Ferments well at lower temperatures, low nutritional requirements and minimal H2S production in must/juice with insufficient YAN.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-180-0500
    500 g
    $39.50
    - +
    45-180-0010
    10 Kg
    $490.00
    - +
  25. Enartis Ferm ES 181

    For Use in Winemaking

    • Fast fermenter
    • Low nutrient requirements
    • Low VA, H2S and SO2 production
    • Expresses thiols (ß-lyase activity) in reductive conditions and produces intense varietal and fermentation aromas
    • Produces complex wines with grapefruit, tropical fruit, passion fruit and fresh fruit aromas

    Recommendations: Intense aromas; thiol production; varietal expression; ester and acetate production
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

    For Use in Cider Making

    Yeast strain with dual ability to express thiols (ß-lyase activity) and produce high content of esters. Expresses thiol precursors (grapefruit, tropical fruit, and passion fruit) and produces intense cultivar aromas. Good fermenter at low temperatures and in reductive conditions. Low producer of H2S, medium nutritional requirements.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-120-0500
    500 g
    $39.50
    - +
    45-120-0010
    10 Kg
    $490.00
    - +
  26. Enartis Ferm WS

    For Use in Winemaking

    Late harvest Zinfandel isolate from Williams-Selyem Winery (California). It is considered one of the most robust California yeast strains. It respects varietal and terroir character, increases freshness, fruit and spice expression, while contributing to complexity, enhancing structure and contributing to color stability.
    Recommendations: High °Brix; high alcohol wines; fruit-forward wines; white, rosé and red wines; restart stuck fermentations. 
    Dosage: 200 g/ton

    For Use in Cider Making

    Considered one of the most robust California yeast strains. Guarantees complete and clean fermentations even in challenging conditions. Respects cultivated variety characters, increases freshness and fruit expression, and produces round cider with a balanced mouthfeel. Low producer of H2S.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-053-0500
    500 g
    $42.50
    - +
    45-052-0010
    10 Kg
    $550.00
    - +
  27. Winy

    Winy is produced from high quality raw materials, i.e. without metals which could favor oxidation of potassium metabisulfite. Winy undergoes a purification process that eliminates oxygen and sulfites that could create sulfates. Enartis controls and guarantees the technical specifications of its products. The specifications of Winy are often better than those specified by law and the average concentration values are often higher.

    For Use in Winemaking

    • Pure and high quality potassium metabisulfite
    • Low odor (less irritation), easy to dissolve, low clumping formulation
    • Scavenges oxygen and oxidation byproducts
    • Prevents juice browning by inhibiting oxidasic enzymes
    • Wide spectrum antimicrobial

    Dosage: 1 g of Winy contains approximately 0.56 g of SO2

    For Use in Cider Making

    • Pure and high quality potassium metabisulfite
    • Capable of scavenging oxygen, reducing oxidation, killing unwanted micro-flora, rendering polyphenols more soluble
    • Acts as an antioxidasic agent against oxidases (laccase and tyrosinase) throughout cider making

    Dosage: 1 g of Winy contains approx. 0.56 g of SO2
                   1 g into 1 L contains approx. 560 ppm SO2

    Winy Addition Guidelines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-820-0001
    1 Kg
    $4.50
    - +
    35-820-0025
    25 Kg
    $72.50
    - +
  28. Effergran

    Effervescent sulfiting agents combine the benefits of KMBS with several additional advantages. Upon contact with wine or juice, these products release CO2, creating natural mixing for homogenization of the product with no further agitation needed.

    Advantages of EFFERGRAN 

    • Reduces risk of incorrect additions and poor SO2 distribution in wine
    • Reduces labor time for sulfiting barrel or small vessels
    • Reduces risk for cellar worker health (low odor, low irritation)
    • Rapid, complete and homogeneous distribution of SO2 without mixing in barrels and tanks up to 50,000 L (13,200 gal)

    For Use in Winemaking

    • Effervescent, granulated potassium metabisulfite.
    • Strong antioxidant and antimicrobial effects.
    • When added to grapes, it assures a homogeneous and a rapid release of SO2, minimizing oxidation during transport from vineyard to winery.
    • When added to wine, it rapidly dissolves, assuring a homogeneous and rapid distribution of SO2 without requiring pump-overs in tank volumes of up to 50,000 L (13,200 gal).

    Recommendations: Sulfiting tank; homogeneous SO2 released; wines; juices; grapes; grapes transport.

    For Use in Cider Making

    • Effervescent, granulated potassium metabisulfite
    • Rapidly dissolves, assuring a homogeneous and rapid distribution of SO2 without requiring pump-overs in tank volumes of up to 50,000 L (13,200 gal)

    Effer Addition Table

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-810-0000
    125 g bag
    $3.38
    - +
    35-815-0000
    250 g bag
    $5.50
    - +
    35-810-0001
    1 Kg bag
    $17.00
    - +
  29. Citrogum

    For Use in Winemaking

    • Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis
    • Prevents precipitation of colloids, pigments and tartrates
    • Improves wine balance and organoleptic features
    • Enhances aroma, reduces bitterness and astringency and increases softness and body
    • The most filterable gum on the market! No filter membrane clogging effect!

    Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel.
    Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

    For Use in Cider Making

    • Gum Arabic solution extracted from Acacia Seyal. The most filterable gum on the market! No membrane filter clogging effect
    • Prevents precipitation of tartrates
    • Improves balance and organoleptic features
    • Reduces bitterness and astringency while increasing softness and body weight

    Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-725-0001
    1 L
    $12.00
    - +
    35-725-0025
    25 Kg
    $200.00
    - +
    35-725-0200
    200 Kg
    $1,100.00
    - +
    35-725-1000
    1000 Kg
    $5,000.00
    - +
  30. Aromagum

    For Use in Winemaking

    • Gum Arabic solution.
    • Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time after bottling.
    • When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added to wine before microfiltration.

    Recommendations: Aromas stability; reduce astringency perception.
    Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

    For Use in Cider Making

    • Gum Arabic solution
    • Stabilizes aromas, intensifies fruit aroma perception and maintains freshness over time after bottling

    Application: When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added before microfiltration.
    Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-720-0001
    1 L
    $13.50
    - +
    35-720-0025
    25 Kg
    $250.00
    - +
  31. Sil Floc

    For Use in Winemaking

    • Pure silicon dioxide in aqueous solution.
    • Acts as a counter-fining agent with protein fining agents.
    • Solution pH: 9.0 - 9.5.

    Usage: Add directly to juice/wine via Venturi tube or dosing pump. Add before gelatin or after other clarifying agents. Stir constantly during addition.

    Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

    For Use in Cider Making

    • Pure silica dioxide in solution
    • Typical addition is 10-15 times the amount of gelatin addition
    • Enhances clarification properties of protein fining agents

    Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-690-0001
    1 L
    $9.00
    - +
  32. Pluxcompact
    • Granulated calcium bentonite sodium activated.
    • Generates limited amount of compact lees.

    Usage: Dilute in 10 times its weight of cold water, stirring constantly. Allow to swell 3-6 hours. Stir constantly during addition.
    Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-680-0001
    1 Kg
    $3.20
    - +
    35-680-0020
    20 Kg
    $62.00
    - +
  33. Bentolit Super
    • Powdered calcium bentonite sodium activated.
    • Excellent clarification with good protein removal.

    Usage: Dilute in 20 times its weight of cold water. Allow to swell 3-6 hours. Stir constantly during addition.

    Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-675-0001
    1 Kg
    $3.20
    - +
    35-675-0025
    25 Kg
    $48.75
    - +
  34. Claril SP

    For Use in Winemaking

    • Bentonite, PVPP, potassium caseinate and silica.
    • Prevents and treats oxidation, browning and pinking.
    • Improves aromatic cleanliness and reduces bitterness.

    Recommendations: Improve cleanliness; treat oxidation; reduce browning; reduce bitterness.
    Usage: Dissolve in 10 times its weight of cold water. Allow to swell for 3-6 hours. Stir constantly during addition.
    Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

    For Use in Cider Making

    • Bentonite, PVPP, potassium caseinate and silica
    • Prevents and treats oxidation and browning in juice and cider
    • Improves aromatic cleanliness and reduces bitterness

    Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-665-0001
    1 Kg
    $31.00
    - +
    35-665-0010
    10 Kg
    $270.00
    - +
  35. Finecoll

    For Use in Winemaking

    • Granular isinglass.
    • Good for clarification and improving brilliance.
    • Reduces bitterness, oxidative and herbaceous characteristics without affecting wine structure.

    Tip: Isinglass is more efficient at low temperatures (<15°C, 59°F). Use in combination with Sil Floc or Pluxcompact to help settling and compacting lees.
    Recommendations: Reduce bitterness; clarification; brilliance. Usage: Dissolve in 100 times its weight of room temperature water. Allow to swell for 1-2 hours. Stir constantly during addition.
    Dosage: 1-4 g/hL (0.08-0.3 lb/1,000 gal)

    For Use in Cidermaking

    • Granular isinglass
    • Good for clarification and improving brilliance
    • Reduces bitterness, oxidative and herbaceous characteristics without affecting cider structure

    Dosage: 1-4 g/hL (0.08-0.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-650-0250
    250 g
    $65.00
    - +
    35-650-0001
    1 Kg
    $210.00
    - +
  36. Enartis Tan Uva

    For Use in Winemaking

    • Grape seed tannin obtained from mature white grapes
    • Promotes color stability by condensation with anthocyanins
    • Enhances fruit aromas, balances astringency and improves structure, mouthfeel and complexity of wine

    Recommendations: Enhance fruity aromas; improve structure; decrease astringency perception; color stability.

    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

    For Use in Cider Making

    • Grape seed tannin obtained from mature white grapes
    • Enhances apple flavors and aromas
    • Enriches mouthfeel in cider and increases complexity

    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-355-0250
    250 g
    $96.25
    - +
    35-355-0001
    1 Kg
    $365.00
    - +
  37. Enartis Tan Elegance
    • Condensed tannins extracted from white grape skins.
    • Antioxidant, protects from browning and preserves aromatic freshness.
    • Enhances fruit and floral notes, balances mouthfeel and increases length.
    • Improves aromatic stability and freshness through ageing.

    Recommendations: Antioxidant; increase length; enhance floral notes; white and rosé wines; cider.
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-350-0250
    250 g
    $47.50
    - +
    35-350-0001
    1 Kg
    $180.00
    - +
  38. Enartis Tan Max Nature

    For Use in Winemaking

    • Condensed and ellagic tannins extracted from exotic species of wood
    • Designed for mouthfeel and aromatic improvement
    • Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity
    • Contributes to mouthfeel by increasing roundness and filling mid-palate

    Tip: Enartis Tan Max Nature can be added during fermentation, during ageing and as late as two days before  bottling.
    Recommendations: Improve mouthfeel; remove off-aromas; treat reductive notes; mask herbaceous notes; freshen aromas; enhance aromatic complexity; white, rosé, sparkling and red wines.
    Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

    For Use in Cider Making

    • Condensed and ellagic tannins extracted from exotic species of wood
    • Designed for mouthfeel and aromatic improvement
    • Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity
    • Contributes to mouthfeel by increasing roundness and filling mid-palate

    Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-320-0001
    1 Kg
    $70.00
    - +
    35-320-0010
    10 Kg
    $600.00
    - +
  39. Enartis Tan Clar
    • Micro-granulated ellagic tannins.
    • Highl reactivity with proteins, it facilitates clarification, improves protein stability and reduces bentonite protein fining.

    Recommendations: Protein removal; clarification; white and rosé wines; cider.
    Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-315-0001
    1 Kg
    $34.00
    - +
    35-315-0012
    12.5 Kg
    $250.00
    - +
  40. Nutriferm Advance

    For Use in Winemaking

    • Complex additive containing DAP yeast hulls, and cellulose.
    • Prevents irregular kinetics while maintaining efficient sugar transports.
    • Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action.

    Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

    For Use in Cider Making

    • Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
    • Prevents irregular kinetics while maintaining efficient sugar transport
    • Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action 

    Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-215-0001
    1 Kg
    $23.00
    - +
    35-215-0010
    10 Kg
    $160.00
    - +
  41. Nutriferm Energy
    • Amino acids, vitamins, mineral salts and micro-nutrients
    • Shortens lag phase, prevents formation of H2S and acetic acid, and increases production of glycerol and polysaccharides
    • Vital in initial phases of yeast multiplication

    Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.

    For Use in Winemaking
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

    For Use in Cider Making
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-200-0001
    1 Kg
    $40.00
    - +
    35-200-0010
    10 Kg
    $350.00
    - +
  42. Brix Hydrometer, Combined with C Thermometer

    Product

    Size

    Price

    Quantity

     

    20-130-0000
    -5 to +5
    $41.00
    - +

  43. Brix Hydrometer, Combined with C Thermometer
    Hydrometer with Celsius thermometer for measuring Brix.
    Learn More

    Product

    Size

    Price

    Quantity

     

    20-126-0000
    0 to 35
    $41.00
    - +

  44. Vintessential V-120 Visible Spectrophotometer
    The Vintessential V-120 Visible Spectrophotometer is a single beam, general purpose instrument, ideal for use in winery laboratories. Features: Wavelength range of 325nm - 1000nm Large LCD display Easy to use auto zero and blank Pre-aligned design for easy lamp replacement Large sample compartment
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-113-0120
    V-120
    $1,905.00
    - +

  45. Free SO2 Setup No. 3 with AccuFlow (pump/Timer/Flowmeter), Clamps and Support Stand
    Aeration-oxidation apparatus complete setup No. 3 with Accuflow 5000 (pump/timer/flowmeter), clamps and support stand for free SO2 analysis.
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-112-5000
    each
    $865.00
    - +

  46. General Glassblowing Complete All-Glass Apparatus Assembly for Free and Total SO2
    Complete all-glass apparatus assembly for free and total SO2 anaylsis from General Glassblowing.
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-112-0015
    each
    $615.00
    - +

  47. Alla France Refractometer
    Alla France Hand Held Refractometer, 0.2% brix with ATC
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-111-0019
    each
    $80.00
    - +

  48. Alla France Digital Refractometer
    0-85 Brix 0.1% Brix/Refractive index 1.3330 - 1.51000 with ATC
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-111-0018
    each
    $295.00
    - +

  49. Atago Handheld Master Alpha Refractometer, 0 to 53 Brix
    Atago Master Alpha, handheld refractometer for measuring 0 to 53 brix, +/-.5%. 10-30*C. The refractometer is ATC (automatic temperature-compensated) and water resistant.
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-111-0011
    each
    $300.00
    - +

  50. Atago Digital Handheld PAL-1 Refractometer, 0.0 to 53.0 Brix
    Atago Digital Handheld PAL-1 for measuring 0.0 to 53.0 brix. This refractometer is small enough to carry around, ATC (automatic temperature-compensated) and easily calibrated with just water.
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-111-0007
    each
    $370.00
    - +

  51. Atago Digital Handheld pH Tester, DPH-2
    Handheld, temperature compensated, digital pH tester by Atago.
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-111-0016
    each
    $140.00
    - +

  52. Orion Star A111 pH kit, STARA1115
    Includes Orion Triode 8157BNUMD 3-in-1 pH/ATC probe, solution kit (60mL each of pH 4, 7, 10 buffers, storage solution and cleaning solution), Electrode stand and AC adapter.
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-105-0028
    each
    $1,050.00
    - +

  53. LDS Carbodoseur
    An accurate, simple device to measure CO2 in still wine.
    Learn More

    Product

    Size

    Price

    Quantity

     

    50-001-0000
    each
    $270.00
    - +

  54. Surli Velvet Plus

    For Use in Winemaking

    • Completely soluble yeast polysaccharides rich in sulfur-containing peptides
    • Antioxidant properties to extend shelf life of wine
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency
    • Improves colloidal structure and stability of wine

    Tip: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
    Recommendations: Antioxidant; extend wine shelf life; improve colloidal stability; aroma complexity; white, rosé and red wines; pre-bottling.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

    For Use in Cider Making

    • Completely soluble yeast polysaccharides rich in sulfur-containing peptide
    • Antioxidant properties to extend shelf life
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency
    • Improves colloidal structure and stability

    Application: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-460-0500
    500 g
    $327.50
    - +

  55. Surli Velvet
    • Completely soluble yeast cell wall polysaccharides.
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency.
    • Improves colloidal structure and stability of wine.

    Tip: Filterable, Surli Velvet can be added immediately prior to bottling.
    Recommendations: Improve colloidal stability; aroma complexity; white, rosé and red wines; cider; pre-bottling.
    Dosage: 0.50-5 g/hL (0.04-0.4 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-455-0500
    500 g
    $320.00
    - +

  56. Enartis Tan Fresh Fruit

    For Use in Winemaking

    • Condensed tannins extracted from lemon trees and white grape skins
    • Good antioxidant capacity
    • Freshens wine aromas, reduces overripe fruit notes, imparts softness and protects from oxidation

    Recommendations: Freshen aromas; enhance floral and citrus aromas.
    Dosage: 0.5-10 g/hL (0.04-0.8 lb/1,000 gal)

    For Use in Cider Making

    • Condensed tannins extracted from lemon trees and white grape skins
    • Excellent antioxidant capacity
    • Freshens apple aromas and imparts fresh apple texture in ciders with low tannins

    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-362-0001
    1 Kg
    $395.00
    - +

  57. Enartis Tan Elevage

    For Use in Winemaking

    • Ellagic tannins extracted from oak staves aged in open air
    • Good antioxidant protection and treats reductive characters
    • Imparts elegant vanilla, caramel and licorice notes
    • Increases wine structure

    Recommendations: Antioxidant; treat reductive notes; improve mouthfeel; elegant oak and spicy notes.
    Dosage: 2-15 g/hL (0.2-1.3 lb/1,000 gal)

    For Use in Cider Making

    • Ellagic tannins extracted from oak staves aged in open air
    • Good antioxidant protection and treats reductive characters
    • Imparts elegant vanilla, caramel and licorice

    Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-340-0001
    1 Kg
    $230.00
    - +

  58. Enartis Stab Micro
    • Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
    • Preparation of pre-activated chitosan from Aspergillus niger
    • Removes spoilage organisms through fining
    • Recommended after fermentation and clarification with low turbidity
    • Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth and precipitates them
    • Improves clarification and filterability

    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-761-0500
    500 g
    $300.00
    - +

  59. Goldenclar Instant

    For Use in Winemaking

    • Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
    • Improves clarity and filterability.
    • Reduces astringency and softens mouthfeel without affecting structure.
    • Allergen-free alternative to egg albumin.

    Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
    Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
    Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

    For Use in Cider Making

    • Allergen-free alternative to egg albumin
    • Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
    • Improves clarity and filterability
    • Reduces astringency and softens mouthfeel without affecting cider structure

    Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-626-0001
    1 Kg
    $40.00
    - +

  60. Enartis Pro FT

    For Use in Winemaking

    • PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and yeast derivatives rich sulfur-containing amino acids and oligopeptides, that release a large amount of readily- soluble mannoproteins
    • Removes heavy metals and limits the damaging effects of copper and iron responsible for oxidation of fermentation aromas
    • Increases expression of thiols, protects against oxidation and helps preserve fresh aromas
    • Allows production of two different wines from the same juice by modulating the aromatic profile
    • Improves resistance to oxidation

    Tip: Enartis Pro FT can also be used to produce two different wines from the same juice by modulating the aromatic profile. Recommendations: Antioxidant; enhance fruity aromas; enhance varietal aromas; improve resistance to oxidation; aroma stability; white and rosé wines; thiolic varieties.

    Dosage: 50-80 g/hL (4.2-6.7 lb/1,000 gal)

    For Use in Cider Making

    • PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and yeast derivatives rich in sulfur-containing amino acids that release large quantities of readily-soluble mannoproteins
    • Removes heavy metals at the early stage of cider making and limits the damaging effects of copper and iron responsible for oxidation of fermentation aromas
    • Increases expression of thiols, protects against oxidation and helps preserve fresh aromas
    • Improves resistance to oxidation
    • Allows for production of different product profiles from the same juice by modulating the aromatic profile

    Dosage: 30-80 g/hL (2.5-6.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-416-0001
    1 Kg
    $140.00
    - +

  61. Enartis Pro Blanco
    • Yeast derivatives rich in sulfur-containing peptides obtained by thermal treatment
    • Releases large quantities of readily-soluble mannoproteins
    • Elevates antioxidant protection
    • Enhances production of tropical and spicy aromas
    • Produces fresher, more intense and lasting aromas
    • Softens astringency and balances bitterness
    • Improves color, protein and tartrate stability

    Recommendations: Antioxidant; aroma protection; improve mouthfeel; white, rosé and red wines; oak fermentation; young red wines; cider.
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-410-0001
    1 Kg
    $110.00
    - +

  62. Enartis Pro Arom

    For Use in Winemaking

    • Yeast derivatives rich in sulfur-containing peptides that release large quantities of mannoproteins.
    • Ensures antioxidant protection.
    • Produces fresher and more intense aromatic profiles.

    Recommendations: Antioxidant; aroma protection; improve mouthfeel; fresh and young whites.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    For Use in Cider Making

    • Yeast derivatives rich in sulfur-containing peptides
    • Releases readily-soluble yeast mannoproteins that improve mouthfeel and body
    • Ensures antioxidant protection
    • Produces fresher, more intense and lasting aromas
    • Softens astringency and balances bitterness

    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-400-0001
    1 Kg
    $65.00
    - +

  63. Enartis Ferm AMR-1

    For Use in Winemaking

    Isolated from dried grapes destined for Amarone wine production. Resistant to high °Brix, high alcohol content, low pH and ferments well at low temperatures. It produces elegant, clean wines with dark fruit, spice and varietal characters. It releases large amounts of polysaccharides, thus improving mouthfeel and color stability.
    Recommendations: Late harvest; high °Brix; low temperature fermentation; cold climate areas; rosé and red wines.
    Dosage: 200 g/ton

    For Use in Cider Making

    Isolated from dried grapes destined for Amarone wine production. Ferments well at low temperatures (50-60°F, 10-15°C). Produces elegant, vibrantly aromatic and cultivar-driven ciders. Releases polysaccharides to balance mouthfeel and texture of finished cider. Recommended for ice cider and low temperature fermentations.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-511-0500
    500 g
    $39.50
    - +

  64. Enartis Ferm Q Citrus

    For Use in Winemaking

    • Fast fermenter
    • Medium nutrient requirements
    • Low VA and H2S production
    • Expresses terpenes and norisoprenoids (ß-glycosydase activity)
    • Produces complex wines with intense zesty, citrus, grapefruit, tropical fruit, peach, pear and pineapple aromas 

    Tip: Increase terpenes and norisoprenoids production by using Enartis Tan Citrus during fermentation
    Recommendations: Varietal expression; citrus aromas; thiol production; terpenes and norisoprenoids production; ester and acetate production
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

    Enartis Ferm Q Citrus gave my wines incredible aromatics and massive sensory expression. We frequently perceive distinct notes of pineapple, orange and guava. Enartis Ferm Q Citrus reminds me of landing in Hawaii!
    Lucas Meeker, Winemaker, The Meeker Vineyards, CA

    For Use in Cider Making

    Intensifies zesty and fresh notes of citrus, tropical fruit, flowers, peach, pear and pineapple. Low producer of H2S. Minimal nutrition requirements.
    Tip: Aroma production is increased by using in combination with Enartis Tan Citrus during fermentation.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)


    Learn More

    Product

    Size

    Price

    Quantity

     

    45-302-0500
    500 g
    $39.50
    - +

  65. Enartis Tan Citrus

    For Use in Winemaking

    • Gallic and condensed tannins extracted from exotic species of wood.
    • Extraction process at cold temperature to preserve aromatic precursors from wood.
    • Provides terpenes and norisoprenoids to enhance floral, citrus and fruity notes.

    Tip: To optimize aromatic effect, use Tan Citrus at 1/3 of fermentation in combination with a yeast that expresses terpenes and nor-isoprenoids.
    Recommendations: Enhance floral and citrus notes; white and rosé wines.
    Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

    For Use in Cider Making

    • Gallic and condensed tannins extracted from exotic species of wood
    • Provides terpenes and norisoprenoids to enhance floral, citrus and fruit notes
    • Enhances floral and citrus aromas, prevents oxidation during fermentation

    Tip: To optimize aromatic effect, use Tan Citrus at 1/3 of fermentation in combination Enartis Ferm Q Citrus.
    Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-306-0001
    1 Kg
    $185.00
    - +

  66. Enartis Ferm ES Floral

    For Use in Winemaking

    A strain that produces intense floral aromas of white roses, hawthorn, etc. and of sweet white fruit such as pear and apricot. It is suitable for the fermentation of white wines as well as rosé and young red wines to enhance aromatic complexity
    Application: Fresh and easy to drink wines.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    For Use in Cider Making

    Quick fermenter, delicate aromas of apple blossom, candied apple and spices. At moderate fermentation temperatures (18- 24°C), shows increase in floral and fruit notes, producing elegant and complex ciders. 
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-160-0500
    500 g
    $24.75
    - +
    45-160-0010
    10 Kg
    $425.00
    - +
  67. Incanto Chips Natural
    • French oak, untoasted.
    • Enhances fruit, vanilla, coconut, cedar and freshness. Preserves aromatic characteristics.
    • Increases  structure, volume, and smoothness and improves balance and finesse.


    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-922-0010
    10 Kg
    $80.00
    - +

  68. Incanto Barrel Boost Vanilla
    • American oak, medium-toasted.
    • Vanilla, coconut, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
    • Increases smoothness, volume and freshness without imparting excessive tannins.

    Size: 25 cm x 2.7 cm x 0.9 cm
    Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
    Contact time: Minimum of 3 months, optimal at 4 months.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0005
    24 Ministaves
    $98.00
    - +

  69. Incanto Chips Vanilla
    • American oak, medium-toasted.
    • Vanilla, coconut, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
    • Increases smoothness, volume and freshness without imparting excessive tannins.

    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-925-0010
    10 Kg
    $135.00
    - +

  70. Incanto Barrel Boost Cream
    • French oak, medium-toasted.
    • Vanilla, coconut, butter, cappuccino, and licorice.
    • Increases smoothness, volume and sweetness without imparting excessive tannins.

    Size: 25 cm x 2.7 cm x 0.9 cm
    Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
    Contact time: Minimum of 3 months, optimal at 4 months.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0000
    24 Ministaves
    $98.00
    - +

  71. Incanto Chips Cream
    • French oak, medium-toasted.
    • Vanilla, coconut, butter, cappuccino, and licorice.
    • Increases smoothness, volume and sweetness without imparting excessive tannins.

    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-920-0010
    10 Kg
    $135.00
    - +

  72. Incanto Barrel Boost Caramel
    • French oak, medium-toasted.
    • Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla and light spice.
    • Increases smoothness and sweetness.

    Size: 25 cm x 2.7 cm x 0.9 cm
    Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
    Contact time: Minimum of 3 months, optimal at 4 months.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0001
    24 Ministaves
    $98.00
    - +

  73. Incanto Chips Caramel

    French oak, medium-toasted.
    Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla and light spice.
    Increases smoothness and sweetness.

    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-919-0010
    10 Kg
    $135.00
    - +

  74. Incanto Barrel Boost Special Fruit
    • French oak, medium-toasted.
    • Spicy, black pepper, caramel, licorice, vanilla and coconut notes. Enhances freshness, fruitiness and complexity.
    • Increases smoothness, volume and structure without imparting excessive tannins.

    Size: 25 cm x 2.7 cm x 0.9 cm
    Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
    Contact time: Minimum of 3 months, optimal at 4 months.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0003
    24 Ministaves
    $98.00
    - +

  75. Incanto Chips Special Fruit
    • French oak, medium-toasted.
    • Spicy, black pepper, caramel, licorice, vanilla and coconut notes. Enhances freshness, fruitiness and complexity.
    • Increases smoothness, volume and structure without imparting excessive tannins.

    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-923-0010
    10 Kg
    $135.00
    - +

  76. Incanto Chips Spice
    • French and American oak, various toast levels.
    • Very complex and intense spice aroma.
    • Increases smoothness and structure.

    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-926-0010
    10 Kg
    $210.00
    - +

  77. Incanto Barrel Boost Toffee
    • French oak, medium-plus toast.
    • Café macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
    • Very smooth, sweet and complex.

    Size: 25 cm x 2.7 cm x 0.9 cm
    Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
    Contact time: Minimum of 3 months, optimal at 4 months.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0004
    24 Ministaves
    $98.00
    - +

  78. Incanto Chips Toffee
    • French oak, medium-plus toast.
    • Café macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
    • Very smooth, sweet and complex.

    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-924-0010
    10 Kg
    $135.00
    - +

  79. Incanto Barrel Boost Dark Chocolate
    • French oak, medium plus toast.
    • Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut and licorice.
    • Increases volume, structure and tannins.

    Size: 25 cm x 2.7 cm x 0.9 cm
    Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
    Contact time: Minimum of 3 months, optimal at 4 months.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0002
    24 Ministaves
    $98.00
    - +

  80. Incanto Chips Dark Chocolate
    • French oak, medium plus toast.
    • Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut and licorice.
    • Increases volume, structure and tannins.


    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
                     1-2 g/L for light cider
                     1-4 g/L for heavy cider
    Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

     

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-921-0010
    10 Kg
    $135.00
    - +

  81. Brix Hydrometer, Combined with C Thermometer

    Product

    Size

    Price

    Quantity

     

    20-139-0007
    20 to 30
    $46.00
    - +
    20-139-0006
    10 to 20
    $46.00
    - +
    20-139-0004
    0 to 10
    $51.00
    - +
    20-139-0008
    30 to 40
    $46.00
    - +
  82. Brix Hydrometer, Combined with F Thermometer
    Density
    Learn More

    Product

    Size

    Price

    Quantity

     

    20-138-0006
    10 to 20
    $46.00
    - +
    20-138-0005
    -5 to 5
    $41.00
    - +
    20-138-0004
    0 to 10
    $46.00
    - +
    20-138-0009
    0 to 35
    $41.00
    - +
    20-138-0008
    30 to 40
    $46.00
    - +
    20-138-0007
    20 to 30
    $41.00
    - +
    20-138-0001
    0.98 to 1.130
    $135.00
    - +

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