1/3 Sugar Depletion

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  1. Nutriferm No Stop

    Yeast hulls rich in sterols and unsaturated long-chain fatty acids. Used at mid-fermentation, it helps maintain yeast membrane integrity and therefore prevent and correct fermentation anomalies.
    Application: Prevent and treat stuck fermentations.
    Dosage: 20-40 g/hL (1.67 - 3.3 lb/1,000 gal)

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    35-212-0001
    1 Kg
    $25.00
    - +

  2. Enartis Tan Elegance

    Enartis Tan Elegance is a mixture of condensed tannins, mostly from white grape skins. When used in white and rosé wines during fermentation and maturation, it possesses an intense antioxidant activity guaranteed to maintain long term color stability and aromatic freshness. On a sensory level, it enhances fruit and floral notes and increases structure and softness.
    Application: Anti-oxidant protection; structure and aromatic complexity.
    Dosage: 5-15 g/hL (0.4-1.2 lb/1,000 gal)

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    35-350-0250
    250 g
    $47.50
    - +
    35-350-0001
    1 Kg
    $180.00
    - +
  3. Enartis Tan Fruitan

    A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of Enartis Tan Fruitan during primary fermentation, or immediately thereafter, allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, enhance fruit characters and freshen aromas.
    Application: Color stabilization in red and rosé wines; increase structure and fruit notes.
    Dosage: 100-200 g/ton during maceration
                     3-10 g/hL (0.25-0.8 lb/1,000 gal) in wine

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    35-345-0500
    500 g
    $90.00
    - +
    35-345-0001
    1 Kg
    $165.00
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  4. Nutriferm Advance

    Alcohol and high temperatures are the main factors which are responsible for stuck fermentations. These factors cause degradation of the cellular membrane of yeast, which results in the loss of the ability to use sugar. The addition of Nutriferm Advance at 1/3 fermentation prevents irregular kinetics while maintaining an efficient sugar transport system until fermentation is complete. A complex additive made from yeast hulls, ammonium phosphate and cellulose, it helps yeast with alcohol tolerance and exerts a detoxifying action, thus assuring optimal aroma cleanliness while preventing the formation of hydrogen sulfide.
    Application: Nutrient correction at 1/3 sugar depletion; prevention of off-flavors and stuck or sluggish fermentations.
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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    35-215-0001
    1 Kg
    $21.50
    - +
    35-215-0010
    10 Kg
    $155.00
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  5. Nutriferm Arom

    A nutrient obtained from yeast derivatives. Nutriferm Arom provides high quantities of amino acids that can be used as precursors for the synthesis of aromatic compounds. In fact, when it’s used in combination with a yeast that has the metabolic pathways necessary to exploit this aminoacidic content, Nutriferm Arom significantly increases the aromatic intensity and complexity of the wine.
    Application: Improved fermentation aromas; organic nutrient for yeast.
    Dosage: 30 g/hL (2.5 lb/1,000 gal)

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    35-210-0001
    1 Kg
    $42.00
    - +
    35-210-0010
    10 Kg
    $320.00
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  6. Diammonium Phosphate (DAP)
    Immediately provides assimilable inorganic ammonia nitrogen.
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    30-015-0000
    1 lb
    $3.00
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    30-015-0055
    50 lb
    $90.00
    - +
    30-015-0005
    5 lb
    $15.00
    - +
  7. Enartis Tan Red Fruit

    A blend of condensed tannins, many extracted from the wood of red fruit trees. These proanthocyanidinic tannins enrich wine with aromatic precursors that are responsible for notes of berries and red fruit. During primary fermentation these precursors can be liberated by yeast strains (Enartis Ferm Red Fruit, ES 488 and ES 454) with an intense ß-glycosidase activity. Because of their liberation, the wine is enriched with fruit forward aromas that integrate the varietal aromas and those produced during fermentation.
    Application: Wines with increased fruit aromas; color stabilization in red and rosé wines.
    Dosage: 100-200 g/ton

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    35-385-0001
    1 Kg
    $190.00
    - +

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