Cider Making Products

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  1. Enartis Zym RS(P)

    For Use in Winemaking

    • Micro-granulated pectolytic enzyme with hemicellulasic and other side activities to break down “hairy zone” of pectins.
    • Intense and fast depectinization.

    Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing.
    Dosage: 1-2 g/hL (0.08-0.17 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

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    35-160-0100
    100 g
    $16.50
    - +

  2. Enartis Zym RS

    For Use in Winemaking

    • Liquid pectolytic enzyme with hemicellulasic and other side activities to break down “hairy zone” of pectins.
    • Intense and fast depectinization.

    Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing.
    Dosage: 1-3 mL/hL (38-114 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

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    Price

    Quantity

     

    35-160-0001
    1 Kg
    $153.00
    - +

  3. Enartis Zym Caractere

    For Use in Winemaking

    • Micro-granulated pectolytic enzyme with hemicellulasic and ß-glucosidasic activities.
    • Reduces juice viscosity, maximizes juice yield, improves filterability and increases aromatic intensity of wines from grapes with glycosylated precursors (terpenes, norisoprenoids…).

    Dosage: 10-30 g/ton in maceration

    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

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    35-125-0250
    250 g
    $62.50
    - +

  4. Zenith® Color

    Strongly effective for potassium bitartrate and color stabilization in red and rosé wines. Rapid and easy-to-use, ZENITH® COLOR is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.  

    ZENITH® COLOR’s components were chosen in order to develop a stabilizing agent that is:

    • Strongly effective for tartrate stabilization: potassium polyaspartate interferes with the formation and growth of potassium bitartrate crystals, thus preventing their precipitation in bottle. ZENITH® COLOR can stabilize highly unstable wines.
    • Long-lasting stabilizing effect: ZENITH® COLOR can stabilize wines for a few years.
    • Effective for color stability: gum Arabic Verek prevents the precipitation of unstable color compounds present in wine.
    • Filterable: ZENITH® COLOR does not impact wine filterability. The special processes for the production of gum Arabic reduces its clogging effect allowing its use before final filtration.
    • Environmentally sustainable: the use of ZENITH® COLOR to stabilize wines for tartrates consumes small amount of water, power and produces little greenhouse gases.
    • Respectful of wine quality: no impact on wine sensory profile, no need for fining or removing unstable color, less risk of oxidation, preservation of aromatics, color and wine structure.
    • Practical, fast and easy: Its application does not require investment in special equipment or specific skilled labor.

    Dosage: 150- 200 mL/hL (maximum permitted dosage in EU is 200 mL/hL)

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    35-793-0020
    20 Kg
    $320.00
    - +

  5. Zenith® Uno

    Strongly effective for potassium bitartrate stabilization in wine. Rapid and easy-to-use, ZENITH® UNO is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.  

    ZENITH® UNO offers advantages that make it unique:

    • Strongly effective for tartrate stabilization: potassium polyaspartate interferes with the formation and growth of potassium bitartrate crystals, thus preventing their precipitation in bottle. ZENITH® UNO can stabilize highly unstable wines.
    • Long lasting stabilizing effect: ZENITH® UNO can stabilize wines for a few years.
    • Filterable: ZENITH® UNO does not impact wine filterability.
    • Environmentally sustainable: the use of ZENITH® UNO to stabilize wines for tartrates consumes a small amount of water, power and produces little greenhouse gases.
    • Respectful of wine quality: no impact on wine sensory profile, less risk of oxidation and preservation of aromatics, color and wine structure. In red wine, it does not react with color matter.
    • Practical, fast and easy: its application does not require investment in special equipment or specific skilled labor.
    • Resistant to high temperatures: ZENITH® UNO can be used on wines that undergo pasteurization.

    Dosage: 100 mL/hL (maximum dosage permitted in EU)

     

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    35-792-0020
    20 Kg
    $250.00
    - +

  6. Citrogum Plus

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    35-728-0025
    25 Kg
    $375.00
    - +

  7. Citrogum Plus

    Product

    Size

    Price

    Quantity

     

    35-728-0001
    1 L
    $20.00
    - +

  8. Citrogum Plus

    Product

    Size

    Price

    Quantity

     

    35-728-0025
    25 Kg
    $375.00
    - +
    35-728-0001
    1 L
    $20.00
    - +
  9. 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)

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    35-175-0250
    250 g
    $50.00
    - +

  10. 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 (25-50 mL/850 lb bin) - Higher doses recommended on late harvest and/or cold storage fruit

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    Product

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    Price

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    35-176-0250
    250 g
    $50.00
    - +

  11. Nutriferm Gradual Release
    • 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: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

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    35-216-0005
    5 Kg
    $150.00
    - +
  12. 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)

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    Product

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    Price

    Quantity

     

    35-701-0001
    1 Kg
    $30.00
    - +
    35-701-0015
    15 Kg
    $375.00
    - +
  13. 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)

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    Product

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    Price

    Quantity

     

    35-661-0001
    2.5 Kg
    $412.50
    - +
    35-661-0010
    10 Kg
    $1,550.00
    - +
  14. 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)

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    Product

    Size

    Price

    Quantity

     

    35-657-0010
    10 Kg
    $1,850.00
    - +
    35-657-0002
    2.5 Kg
    $537.50
    - +
  15. 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

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    Price

    Quantity

     

    35-308-0500
    500 g
    $182.50
    - +

  16. 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, medium nutritional requirements.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Quantity

     

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

    For Use in Winemaking

    • Preparation of pre-activated chitosan from Aspergillusniger and purified yeast hulls.
    • Specifically designed for treatment of juice or other turbid media.
    • Interacts with a wide spectrum of wine microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth, and precipitates them.
    • Reduces sulfide defects, VA and off-flavors production
    • Improves wine clarification and filterability.
    • Allergen-free, vegan alternative to lysozyme.

    Tip: Use Stab Micro M as a preventive treatment with must to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
    Recommendations: Control spoilage microorganisms; reduce reductive notes; allergen-free; vegan; white, rosé and red juices and wines.
    Dosage: 10-20 g/hL (0.8-1.7 lb/1,000 gal)

    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)

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    Product

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    Price

    Quantity

     

    35-762-0001
    1 Kg
    $275.00
    - +

  18. 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: 20-40 g/hL (1.67 - 3.3 lb/1,000 gal)

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    35-212-0001
    1 Kg
    $25.00
    - +

  19. 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)

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    Product

    Size

    Price

    Quantity

     

    35-761-0001
    1 Kg
    $95.00
    - +
    35-761-0010
    10 Kg
    $900.00
    - +
  20. 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. Fast fermenter that produces elegant and clean ciders. Resistant to high °Brix, high alcohol content, low pH and low temperatures. Low nutritional requirements and produces minimal amounts H2S.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    45-180-0500
    500 g
    $39.40
    - +
    45-180-0010
    10 Kg
    $485.00
    - +
  21. Enartis Ferm ES 181

    For Use in Winemaking

    Strain with dual  ability  to  express  thiols  (ß-lyase  activity)  and produce fermentation aromas. Good fermenter at low temperatures and in reductive conditions. It expresses thiol precursors (grapefruit, tropical fruit, and passion fruit) and produces intense varietal and fermentation aromas.
    Recommendations: Thiol production; varietal expression; ester and acetate production; tank fermentation; Sauvignon Blanc, Semillon, Riesling, Albariño and Verdejo.
    Dosage: 20-40 g/hL (1.7 -3.3 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 and fermentation aromas. 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.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Product

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    Price

    Quantity

     

    45-120-0500
    500 g
    $39.40
    - +
    45-120-0010
    10 Kg
    $485.00
    - +
  22. 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)

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    Product

    Size

    Price

    Quantity

     

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

    For Use in Winemaking

    Pure and high quality potassium metabisulfite. Winy’s multiple functions are indispensable in winemaking. It is capable of oxygen scavenging, reducing oxidation, killing unwanted microflora, rendering polyphenols more soluble and acts as an antioxidasic agent against oxidases (laccase and tyrosinase).
    Recommendations: Sulfiting for grapes, must and wine.
    Dosage: 1 g of Winy develops approx. 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

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    Product

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    Price

    Quantity

     

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

    For Use in Winemaking

    • Effervescent, granulated potassium metabisulfite.
    • Strong antioxidant effect.
    • When added to grapes (bottom of picking bins), it assures a rapid release of SO2 into atmosphere around the grapes, 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; harvest bins; 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)

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    Product

    Size

    Price

    Quantity

     

    35-810-0000
    125 g bag
    $3.25
    - +
    35-815-0000
    250 g bag
    $5.25
    - +
    35-810-0001
    1 Kg bag
    $16.00
    - +
  25. 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)

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    Product

    Size

    Price

    Quantity

     

    35-725-0001
    1 L
    $11.00
    - +
    35-725-0025
    25 Kg
    $187.50
    - +
    35-725-0200
    200 Kg
    $1,000.00
    - +
    35-725-1000
    1000 Kg
    $4,500.00
    - +
  26. 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/

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-720-0001
    1 L
    $13.00
    - +
    35-720-0025
    25 Kg
    $243.75
    - +
  27. 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)

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    Product

    Size

    Price

    Quantity

     

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

    Usage: Dilute in 10 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)

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    Product

    Size

    Price

    Quantity

     

    35-680-0001
    1 Kg
    $3.20
    - +
    35-680-0020
    20 Kg
    $62.00
    - +
  29. 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)

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    Product

    Size

    Price

    Quantity

     

    35-675-0001
    1 Kg
    $3.20
    - +
    35-675-0025
    25 Kg
    $48.75
    - +
  30. 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, browning and pinking
    • 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
    - +
  31. 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
    $62.50
    - +
    35-650-0001
    1 Kg
    $205.00
    - +
  32. 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 ciders 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
    - +
  33. Enartis Tan Elegance
    • Condensed tannins extracted from white grape skins.
    • Antioxidant, it 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.
    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
    - +
  34. Enartis Tan Max Nature
    • 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-320-0500
    500 g
    $40.00
    - +
    35-320-0001
    1 Kg
    $68.00
    - +
    35-320-0010
    10 Kg
    $580.00
    - +
  35. Enartis Tan Clar
    • Micro-granulated ellagic tannins.
    • Highly reactivity with proteins, it facilitates clarification, improves protein stability and reduces bentonite protein fining.

    Recommendations: Protein removal; clarification; white and rosé wines.
    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
    - +
  36. Nutriferm Advance
    • 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-215-0001
    1 Kg
    $21.50
    - +
    35-215-0010
    10 Kg
    $155.00
    - +
  37. 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
    $39.50
    - +
    35-200-0010
    10 Kg
    $345.00
    - +
  38. 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 sulfurcontaining 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
    - +

  39. 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
    - +

  40. 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
    - +

  41. 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
    - +

  42. Enartis Stab Micro

    For Use in Winemaking

    • Preparation of pre-activated chitosan from Aspergillus niger.
    • Removes spoilage organisms through fining.
    • Interacts with a wide spectrum of wine microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth, and precipitates them.
    • Helps reduce sulfide defects and improves wine clarification and filterability.
    • Allergen-free, vegan alternative to lysozyme.

    Recommendations: Control spoilage microorganisms; reduce reductive notes; allergen-free; vegan; white, rosé and red wines.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

    For Use in Cider Making

    • 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
    - +

  43. 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
    - +

  44. 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
    $135.00
    - +

  45. 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.
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-410-0001
    1 Kg
    $105.00
    - +

  46. 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
    - +

  47. 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. Resistant to high initial sugar, increased alcohol content and low pH. Ferments well at low temperatures (50-60°F, 10-15°C). Produces elegant, clean and varietal ciders. Releases large amount of 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
    $42.50
    - +

  48. Enartis Ferm Q Citrus

    For Use in Winemaking

    Strain with intense expression of terpene and norisoprenoid precursors. It intensifies zesty and complex notes of citrus, tropical fruit, flowers, peach, pear and pineapple.
    Tip: Increase terpenes and norisoprenoids production by using Enartis Tan Citrus during fermentation.
    Recommendations: White and Rosé wines; intense varietal expression; ester and acetate production.

    For Use in Cider Making

    Yeast strain with intense expression of terpene and norisoprenoid precursors. Intensifies zesty and fresh notes of citrus, tropical fruit, flowers, peach, pear and pineapple. Low producer of H2S.
    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
    $39.70
    - +

  49. 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

    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
    $180.00
    - +

  50. 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
    - +

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