Distilled Beverage Products

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  1. Enartis Ferm Spirit HT
    This high performance distillers’ yeast was selected for its resistance to high temperature, alcohol and acid, and its ability to use a wide diversity of starch sources, making it a reliable and high-quality yeast for fermentation of all starch-based spirits brewing.
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    45-051-0500
    500 g
    $17.50
    - +

  2. Enartis ML One
    • Freeze-dried form for direct addition after rehydration.
    • Ensures complete malolactic fermentation.
    • Produces clean and fruity aromas and reduces herbaceous notes.
    • Low production of biogenic amines.

    Recommendations: White, rosé and red wines; medium-speed MLF; clean and fruity wines.

    Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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    Price

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    35-500-0000
    2.5 hL
    $15.00
    - +
    35-500-0025
    25 hL
    $72.00
    - +
    35-500-0250
    250 hL
    $580.00
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  3. Enartis ML MCW - Build-Up
    • Freeze-dried form.
    • Extremely resistant to difficult conditions (low pH, high alcohol).
    • Develops creamy and buttery notes.

    Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; creamy, buttery aromas.

    Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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    30-031-0010
    10 g
    $60.00
    - +
    30-031-0040
    40 g
    $100.00
    - +
    30-031-0120
    120 g
    $220.00
    - +
    30-031-0500
    500 g
    $650.00
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  4. Enartis Ferm EZ Ferm 44

    EZ Ferm improved! This strain combines high alcohol tolerance (17.5%), strong fermentation kinetics and minimal nutritional needs with a strong affinity for fructose metabolism. EZ Ferm 44 is the recommended yeast for solving problems of sluggish and stuck fermentations.
    Application: Restarting sluggish and stuck fermentations.
    Dosage: 400 g/ton or 40 g/hL (3.4 lb/1,000 gal)

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    45-175-0500
    500 g
    $39.40
    - +
    45-175-0010
    10 Kg
    $485.00
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  5. Enartis Ferm SB

    Saccharomyces cerevisiae recommended for young white wine and rosé wine production. Alcohol tolerance up to 14% v/v. Optimum fermentation temperature range 16 to 30°C.
    Application: White and rosé wines; production of tank fermented sparkling wines (Charmat method); re-fermentation after sugar addition.
    Dosage: 20-40 g/hL (1.67 - 3.3 lb/1,000 gal)

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    45-155-0500
    500 g
    $24.25
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    45-155-0010
    10 Kg
    $285.00
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  6. Enartis Ferm EZ Ferm

    This blend of two different strains (Saccharomyces cerevisiae + bayanus) is highly successful in preventing sluggish and stuck fermentations with high alcohol tolerance (16.5%), minimal nitrogen needs, wide range of fermentation temperatures (12- 34°C, 54-93°F), and a great capacity to dominate. It respects the varietal aromatic characteristics of the grape.
    Application: Prevention of sluggish and stuck fermentations; wine with high alcohol content; late-harvest wines.
    Dosage: 200-400 g/ton

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    45-145-0500
    500 g
    $39.40
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    45-145-0010
    10 Kg
    $485.00
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  7. Nutriferm ML

    Nutriferm ML is a nutrient specific for malolactic bacteria. Increasing nutrients in wine stimulates the growth of bacteria at inoculation and improves cell division. Nutriferm ML provides polysaccharides, amino acids, co-factors and vitamins. The cellulose contained in the preparation acts as a support for bacteria cells and absorbs compounds that may inhibit cell growth. The combined effect of Nutriferm ML’s components ensures the domination of the inoculated strain over natural flora and dramatically reduces the length of malolactic fermentation. It’s particularly recommended to promote malolactic fermentation in difficult wines.
    Application: Promote malolactic fermentation; high acid wines.
    Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

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    35-510-0050
    50 g
    $12.50
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    35-510-0001
    1 Kg
    $30.00
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  8. Enartis ML Silver
    • Freeze-dried form for direct addition after rehydration.
    • Isolated from Sonoma County, California.
    • Fast and complete malolactic fermentation even under difficult conditions such as high alcohol and polyphenol content.
    • Respects aromatic characteristics of wine and does not produce biogenic amines.

    Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; fruity wines.

    Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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    Price

    Quantity

     

    35-505-0000
    2.5 hL
    $22.00
    - +
    35-505-0025
    25 hL
    $120.00
    - +
    35-505-0250
    250 hL
    $705.00
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  9. Enartis Tan Extra

    A pure oak tannin specifically selected for treatment of white and red wines during maturation. It is characterized by intense aromatic notes of vanilla, caramel, cocoa and toasted wood, accompanied by distinct sensations of softness and sweetness. It does not require long contact times and rapidly improves gustatory equilibrium and aromatic complexity.
    Application: Finishing; enhance oak notes and complexity.
    Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

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    35-335-0250
    250 g
    $154.50
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    35-335-0001
    1 Kg
    $600.00
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  10. Enartis Tan Coeur de Chene

    A blend of ellagitannins extracted from the same wood used for barrels, seasoned at length in open air, and then toasted. Enartis Tan Coeur de Chêne can be used to prolong the life span of barrels. It contributes hints of vanilla and spice to wine, and produces a soft and well-balanced tannin structure.
    Application: Finishing; extend the life of barrels.
    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

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    35-330-0250
    250 g
    $95.00
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    35-330-0001
    1 Kg
    $365.00
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  11. 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)

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    Price

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    35-320-0500
    500 g
    $40.00
    - +
    35-320-0001
    1 Kg
    $68.00
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    35-320-0010
    10 Kg
    $580.00
    - +
  12. Enartis Tan Napa

    Tannin extracted from toasted American oak. When added during white and red wine maturation, Enartis Tan Napa enhances aromas of caramel, coconut, coffee and cocoa and increases wine structure and sweetness. Napa also has a good antioxidant effect and can be added to used barrels to reintegrate their original content of tannin and improve their impact on color stability. In some cases, it can reduce wine bitterness and astringency.
    Application: Increase aroma complexity and structure.
    Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

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    35-307-0250
    .25 Kg
    $275.00
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    35-307-0001
    1 Kg
    $910.00
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  13. 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)

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    35-215-0001
    1 Kg
    $21.50
    - +
    35-215-0010
    10 Kg
    $155.00
    - +
  14. 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)

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    35-200-0001
    1 Kg
    $39.50
    - +
    35-200-0010
    10 Kg
    $345.00
    - +
  15. Enartis ML MCW Direct Addition

    • Freeze-dried form
    • Extremely resistant to difficult conditions (low pH, high alcohol)
    • Develops creamy and buttery notes
    Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; creamy, buttery aromas.

    Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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    Product

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    Price

    Quantity

     

    30-031-0003
    for 2.5 hL
    $28.00
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    30-031-0025
    for 25 hL
    $125.00
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    30-031-0250
    for 250 hL
    $720.00
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  16. Unico #1

    Unico #1 is extracted from toasted oak selected for the quality and richness of its aroma. Due to the low temperature and low pressure employed during the production process, these aromatic compounds are concentrated and captured in the final product. Unico #1 has the most intense vanilla-chocolate-toasted oak aromas that you can experience from a tannin. At the same time, it contributes body and can be successfully used on both red and white wines.
    Application: Finishing tannin.
    Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

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    35-380-0250
    250 g
    $328.75
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  17. 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)

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    35-340-0001
    1 Kg
    $230.00
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  18. Incanto Barrel Boost Vanilla

    Composition: Medium-Toasted American Oak
    Sensory aroma characteristics: Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
    Mouthfeel characteristics: Rapidly increases smoothness, volume, and freshness without imparting excessive tannins. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

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    35-930-0005
    24 Ministaves
    $98.00
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  19. Incanto Barrel Boost Toffee

    Composition: Medium to Heavy-Toasted French Oak Ministaves
    Sensory aroma characteristics: Cafe macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
    Mouthfeel characteristics: Very smooth, sweet, and complex. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

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    35-930-0004
    24 Ministaves
    $98.00
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  20. Incanto Barrel Boost Special Fruit

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Light spice, toast, chocolate, caramel, and vanilla notes that enhance fruitiness and complexity. Mouthfeel characteristics: Increases smoothness, volume, and structure without imparting excessive tannins. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

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    35-930-0003
    24 Ministaves
    $98.00
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  21. Incanto Barrel Boost Dark Chocolate

    Composition: Medium to Heavy-Toasted French Oak
    Sensory aroma characteristics: Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut, licorice, and pepper.
    Mouthfeel characteristics: Increased volume, structure, and tannins. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

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    35-930-0002
    24 Ministaves
    $98.00
    - +

  22. Incanto Barrel Boost Caramel

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice.
    Mouthfeel characteristics: Particularly increased smoothness and sweetness. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

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    Product

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    Price

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    35-930-0001
    24 Ministaves
    $98.00
    - +

  23. Incanto Barrel Boost Cream

    Composition: Medium-Toasted French Oak Ministaves
    Sensory aroma characteristics: Vanilla, coconut, butter, cappuccino, and licorice.
    Mouthfeel characteristics: Increases smoothness, volume, and sweetness without imparting excessive tannins.
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak
    Contact time: Minimum of 4 months, 6 months optimal.

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    Price

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    35-930-0000
    24 Ministaves
    $98.00
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  24. Incanto Chips Vanilla

    Composition: Medium-Toasted American Oak
    Sensory aroma characteristics: Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
    Mouthfeel characteristics: Rapidly increases smoothness, volume, and freshness without imparting excessive tannins.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    35-925-0010
    10 Kg
    $135.00
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  25. Incanto Chips Toffee

    Composition: Medium to Heavy-Toasted French Oak
    Sensory aroma characteristics: Cafe macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
    Mouthfeel characteristics: Very smooth, sweet, and complex.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Price

    Quantity

     

    35-924-0010
    10 Kg
    $135.00
    - +

  26. Incanto Chips Special Fruit

    Composition: Medium-Toasted French Oakbr>Sensory aroma characteristics: Light spice, toast, chocolate, caramel, and vanilla notes that enhance fruitiness and complexity.
    Mouthfeel characteristics: Increases smoothness, volume, and structure without imparting excessive tannins.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    35-923-0010
    10 Kg
    $135.00
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  27. Incanto Chips Natural

    Composition: Untoasted French Oak
    Sensory aroma characteristics: Enhances fruit and freshness while preserving varietal characters.
    Mouthfeel characteristics: Increases wine structure, volume, and smoothness while improving balance and finesse.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Price

    Quantity

     

    35-922-0010
    10 Kg
    $80.00
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  28. Incanto Chips Dark Chocolate

    Composition: Medium to Heavy-Toasted French Oak
    Sensory aroma characteristics: Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut, licorice, and pepper.
    Mouthfeel characteristics: Increased volume, structure, and tannins. 
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

     

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    Price

    Quantity

     

    35-921-0010
    10 Kg
    $135.00
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  29. Incanto Chips Cream

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Vanilla, coconut, butter, cappuccino, and licorice.
    Mouthfeel characteristics: Increases smoothness, volume, and sweetness without imparting excessive tannins. 
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

    Size

    Price

    Quantity

     

    35-920-0010
    10 Kg
    $135.00
    - +

  30. Incanto Chips Caramel

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice.
    Mouthfeel characteristics: Particularly increased smoothness and sweetness.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    35-919-0010
    10 Kg
    $135.00
    - +

  31. 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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    35-160-0001
    1 Kg
    $153.00
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  32. Enartis Ferm Spirit W&B
    This high performance distillers’ yeast was selected specifically for bourbon, wheat and rye whiskies and produces a spirit with an excellent Bourbon congener profile that compliments barrel ageing and produces a distinguished mouthfeel. Traditional bourbon strain capable of upper-medium gravity mashes of up to 25 °Brix, 2-4 day fermentations. Widely used in whisky production.
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    45-049-0500
    500 g
    $22.50
    - +
    45-049-0010
    10 Kg
    $220.00
    - +
  33. 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
    - +
  34. 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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    Quantity

     

    35-160-0100
    100 g
    $16.50
    - +

  35. Enartis Tan Toffee
    • Ellagic tannins extracted from medium/heavy-toasted French oak, aged in open air spaces for minimum two years.
    • Increases custard, butterscotch and toffee aromas and prevents reductive characters.
    • Improves wine structure and length and softens astringency.
    • Balances wine redox potential.

    Recommendations: Prevent reductive notes; increase vanilla and toffee aromas; increase structure and softness.
    Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

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    35-313-0500
    500 g
    $247.50
    - +

  36. Enartis Tan Vanilla
    • Ellagic tannins extracted from medium-toasted French oak aged in open air spaces for minimum two years.
    • Increases vanilla, custard and coconut aromas and prevents reductive characters.
    • Improves wine structure and “sweetness.”
    • Balances wine redox potential.

    Recommendations: Prevent reductive notes; increase vanilla and coconut aromas; increase structure.
    Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

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    35-314-0500
    500 g
    $247.50
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  37. Incanto Chips Spice

    Composition: Blend of French and American oak treated with different toasting process.
    Sensory aroma characteristics: Gives very complex and intense spice aroma. Very positive results when used in Pinot Noir, Syrah, Cabernet Sauvignon, Sangiovese and Primitivo.
    Mouthfeel characteristics: Increased smoothness and structure.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

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    Price

    Quantity

     

    35-926-0010
    10 Kg
    $210.00
    - +

  38. Nutriferm Osmobacti

    Nutrient and regulator of osmotic pressure, Nutriferm OsmoBacti helps selected malolactic bacteria survive in difficult wine conditions. When used at the end of the rehydration phase and prior to inoculation, OsmoBacti increases the rate of surviving cells thus allowing a more rapid start and faster conclusion of malolactic fermentation.
    Application: Nutrient for malolactic bacteria for difficult ML conditions.
    Dosage: 50 g for each 25 hL dose of bacteria

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    35-511-0100
    100 g
    $6.00
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  39. Enartis Zym Starch Alpha T

    Food grade amylase enzyme (1.4-a-D-glucan-4-glucanohydrolase: EC.3.2.1.1) in liquid form, produced by a submerged fermentation of Bacillus licheniformis. The enzyme hydrolyses the glucoside a-d- 1,4 bonds of the starch at random, producing soluble dextrins and oligosaccharides.It is extremely stable to heat and works well at low pH levels.

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    Product

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    Price

    Quantity

     

    35-161-0025
    25 Kg
    $1,000.00
    - +

  40. Enartis Ferm Spirit V&G
    Neutral congener profile makes this the perfect all-around yeast for producing a variety of award winning spirits, particularly vodka and gin. Its high tolerance to osmotic stress allows it to finish high gravity mash fermentations (29 °Brix) in three days. This versatile yeast strain has excellent finishing capabilities in grain-based or sugar mashes even in high gravity or high temperature fermentations.
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    45-048-0001
    1 lb
    $21.00
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  41. Enartis Ferm Spirit R
    This high performance distillers’ yeast was selected specifically for rum and produces a spirit with a robust congener profile as well as a distinguished mouthfeel that compliments rum. This strain works well in medium-to-high gravity mashes (up to 24 °Brix) with 3-5 day fermentations.
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    Price

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    45-050-0500
    500 g
    $22.50
    - +

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