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  1. VINOBRETT by Veriflow

    VINOBRETT by Veriflow delivers a new, ultra sensitive and user-friendly class of diagnostics to the fermentation industry. The patented technology allows for the sensitivity of real-time PCR tests, but with the ease of use associated with flow-based assays. The result is an effective and rapid system that minimizes sample preparation, speeds time to results, and provides easy to interpret data for the end user.

    24 tests.

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    10-092-0001
    each
    $840.00
    - +

  2. Enartis Tan Total Fruity

    Blend of tannins extracted from wood of red fruit trees and fresh white grape skins. To be used during ageing or pre-bottling of red wines to improve aromatic freshness, fruit aroma, structure, softness and antioxidant protection.
    Application: Freshen wine aromas; increase antioxidant protection.
    Dosage: 0.5-20 g/hL (0.04-1.7 lb/1,000 gal)

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    35-371-0001
    1 Kg
    $390.00
    - +

  3. Effergran 5

    Drawing on its experience in the enological field, Enartis has developed two products: Efferbarrique and Effergran Dose 5. These granular metabisulfite products have been created for use during the ageing of wine in barrels.
    Application: Sulfiting for barrels and small containers.
    Dosage: each package of Effergran Dose 5 releases 5 grams of SO2

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    35-805-0000
    Box of 25 sachets
    $17.00
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  4. Efferbarrique 2

    Drawing on its experience in the enological field, Enartis has developed two products: Efferbarrique and Effergran Dose 5. These granular metabisulfite products have been created for use during the ageing of wine in barrels.
    Application: Sulfiting for barrels and small containers.
    Dosage: each package of Efferbarrique releases 2 grams of SO2

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    35-800-0000
    Box of 40 sachets
    $18.00
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  5. Invisible Sentinel Reader

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    20-092-0004
    each
    $5,750.00
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  6. Vino PAL by Veriflow Kit
    24 tests.
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    10-092-0002
    each
    $840.00
    - +

  7. 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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    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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  8. Enartis Ferm ES 488

    Wines produced with this strain are both powerful on the nose and palate and suitable for ageing in oak. ES 488 produces intense fruit and spicy aromas that are evident during the first stages following fermentation and remain persistent. Given its high extraction capacity, it results in wines with great structure and color. It also helps mask herbaceous notes in grape varieties that are rich in methoxypyrazines and C6 aldehydes.
    Application: Red wines for medium to long ageing; New World style; grand red wines.
    Dosage: 200 g/ton

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    45-185-0500
    500 g
    $39.40
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    45-185-0010
    10 Kg
    $485.00
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  9. 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
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    45-175-0010
    10 Kg
    $485.00
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  10. Enartis Ferm ES 454

    Yeast for the production of red wines destined for ageing. It gives the best results when fermenting very ripe and high quality grapes. It produces unique wines characterized by elegant, ripe fruit and spicy aromas and smooth mouthfeel.
    Application: Red wines of medium to long ageing; grand red wines.
    Dosage: 200 g/ton

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    45-170-0500
    500 g
    $39.40
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    45-170-0010
    10 Kg
    $485.00
    - +
  11. 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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  12. Enartis Ferm Red Fruit

    One of the most loved strains of the Enartis Ferm range! It produces very intense aromas of fruit and violets along with elevated quantities of glycerol and polysaccharides. The resulting wines are round on the palate and have good color and aroma.
    Application: Rosé wines; specialty wines such as Beaujolais Nouveau; fruity, young or moderately aged red wines.
    Dosage: 200 g/ton

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    45-140-0500
    500 g
    $39.40
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    45-140-0010
    10 Kg
    $485.00
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  13. Enartis Ferm Vintage Red

    This strain is characterized by the production of good fruit and spicy aromas, along with its capacity to ferment within a wide temperature range (18-35°C, 64-95°F) and its low nutritional requirements. Because of these characteristics, it allows for the production of regal red wines even under difficult conditions.
    Application: Red wines of medium to long ageing times; grand red wines; oak aged red wines.
    Dosage: 200 g/ton

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    45-125-0500
    500 g
    $39.40
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    45-125-0010
    10 Kg
    $485.00
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  14. Enartis Ferm Vintage White

    Increases varietal aromas and releases large quantities of polysaccharides during the sur lie stage. Its tendency to form lightly compacted lees reduces the number of bâtonnage and pump-overs.
    Application: White wines with varietal characteristics; fermentation and ageing in barrels; wines with large volume on the palate.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-115-0500
    500 g
    $39.40
    - +
    45-115-0010
    10 Kg
    $485.00
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  15. Maxigum

    Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.
    Application: Color stabilization in red wines, increase structure and mouthfeel.
    Dosage: 0.2-1 mL/L (0.76-3.8 L/1,000 gal)

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    35-735-0001
    1 L
    $15.50
    - +
    35-735-0025
    25 Kg
    $225.00
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  16. Fenol Free

    This activated carbon is extremely effective in the correction of wines which present evident defects caused by Brettanomyces/ Dekkera. Minimal additions are proven to significantly reduce volatile phenols, resulting in an overall improved wine aroma without affecting color. Also effective in removing compounds related to smoke taint.
    Application: Treatment for wines contaminated with Brettanomyces or smoke taint.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

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    35-705-0001
    1 Kg
    $35.00
    - +
    35-705-0010
    10 Kg
    $250.00
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  17. Pluxbenton N

    Granular sodium bentonite. Pluxbenton N combines good clarification with excellent protein removal. Pluxbenton N is also very effective in reducing riboflavin, the molecule responsible for the “light-struck” defect in white wines.
    Application: Protein stabilization in white and rosé wines; clarify red, white and rosé wines; prevent “light-struck” defect
    Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

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    35-685-0001
    1 Kg
    $3.60
    - +
    35-685-0020
    20 Kg
    $50.00
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  18. Claril AF

    A blend containing bentonite, PVPP, plant protein and silica. Claril AF is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness. The presence of bentonite in the formulation increases protein stability and guarantees good clarification.
    Application: Clarification of must and wine; prevent and treat oxidation and pinking.
    Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice
                   30-80 g/hL (2.5-6.7 lb/1,000 gal) in wine

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    35-666-0010
    10 Kg
    $350.00
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  19. Hydroclar 30

    A 30% liquid solution of food grade gelatin. This medium hydrolyzed gelatin is for clarification of juice and wine and for removing excessive astringency. It is particularly effective in reducing the sensations of dryness and astringency that can be felt at the middle-end of the palate. It is also ideal for clarification of white juice by flotation.
    Application: Clarification and flotation of must; clarification of red, white and rosé wines; reduce astringency.
    Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice
                  10-20 mL/hL (378-757 mL/1,000 gal) in white wines
                   0-60 mL/hL (1.1-2.3L/1,000 gal) in red wines

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    35-610-0001
    1 L
    $12.50
    - +
    35-610-0025
    25 Kg
    $262.50
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  20. 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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  21. 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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    35-505-0000
    2.5 hL
    $22.00
    - +
    35-505-0025
    25 hL
    $120.00
    - +
    35-505-0250
    250 hL
    $705.00
    - +
  22. Enartis Tan Uvaspeed

    Enartis Tan Uvaspeed is a tannin extracted from unfermented white grape skins specifically for the treatment of wines during the maturation phase. The speed at which the tannin is extracted helps prevent oxidation and microbial degradation. Enartis Tan Uvaspeed immediately provides intense fruit notes as well as increased structure and softness which contribute to the overall balance of wine. Due to its limited reactivity with proteins, it can be used immediately prior to bottling.
    Application: Decrease astringency; increase structure and fruit notes.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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    35-365-0250
    250 g
    $100.00
    - +
    35-365-0001
    1 Kg
    $380.00
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  23. 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
    - +
    35-330-0001
    1 Kg
    $365.00
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  24. Enartis Tan Blanc

    Micro-granulated gallic tannin with high antioxidant activity. It can be added to wine to enhance sulfur dioxide’s antioxidant and anti-microbial activity. As it does not react with proteins or color, it is ideal for the treatment of white wines and can be used at bottling. It is sensory-neutral and very effective even at low doses and does not affect wine aroma. In white wines, it prevents reductive characters caused by exposure to ultraviolet (“light-struck” defect).
    Application: Anti-oxidant protection; prevent “light-struck” defect.
    Dosage: 4-8 g/hL (0.3-0.6 lb/1,000 gal) during fermentation

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    35-310-0001
    1 Kg
    $60.00
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    35-310-0012
    12.5 Kg
    $650.00
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  25. 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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  26. Surli Elevage

    Surlì Elevage is made from cell wall polysaccharides with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully added with only 24-48 hours contact time. Wines treated with Surlì Elevage are softer on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.
    Application: Pre-bottling sur lies ageing.
    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

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    35-435-0001
    1 Kg
    $160.00
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  27. Protomix AF

    Complex containing bentonite, PVPP, plant protein and cellulose. Protomix AF is designed to clarify musts while simultaneously removing oxidizing and oxidizable polyphenolic substances along with proteins responsible for wine instability. It can also be used during alcoholic fermentation to detoxify must and enhance the metabolic activity of yeast.
    Application: Clarify and stabilize wine; prevent and treat oxidation.
    Dosage: During fermentation: 50-100 g/hL (4.2-8.3 lb/1,000 gal)
                  Wine: 30-100 g/hL (2.5-8.3 lb/1,000 gal)

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    35-668-0010
    10 Kg
    $255.00
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  28. Enartis Pro Uno

    Fermentation adjuvant containing yeast hulls rich in readilysoluble mannoproteins. When added during inoculation, the mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of Pro Uno produces wines which are more stable with young, intense and fresh color, greater aromatic persistence, and larger volume and softness in the mouth.
    Application: Red, white and rosé juice.
    Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

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    35-921-0001
    1 Kg
    $150.00
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  29. Enartis Tan Color
    • Gallic and condensed tannins extracted from grape seed tannins and yeast derivatives rich in antioxidant peptides.
    • Protects anthocyanins and aromatic compounds from oxidation.
    • Highly reactive in condensing with anthocyanins to form stable color pigments.
    • Promotes production of spicy and dark fruit aromas.

    Recommendations: Antioxidant; color stability; condensation; freshen aromas; enhance complexity.
    Dosage: 180-350 g/ton

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    35-920-0001
    1 Kg
    $170.00
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  30. AST

    AST

    Contains potassium metabisulfite, ascorbic acid and hydrolysable tannin in carefully balanced amounts to maximize antioxidant and antimicrobial action. When used on grapes, AST provides the antibacterial and antioxidizing protection provided by sulfur dioxide, while limiting macerating action. It is suitable for the treatment of grapes intended for sparkling wine base, white grapes rich in phenolic substances and for grapes that have been machine harvested. When used in the treatment of must derived from grapes rich in aromatic precursors, it assists in the production of wines with intense varietal aromas. AST is very effective in preventing atypical ageing off-flavors.
    Application: Anti-oxidant protection for moldy grapes; aromatic grapes; must for base wine for sparkling wines; varieties sensitive to atypical ageing.
    Dosage: 150-200 g/ton of grapes
                     15-20 g/hL (1.2-1.7 lb/1,000 gal) in juice
                     10 g/hL (0.8 lb/1,000 gal) of AST provide approx 28 ppm SO2

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    35-825-0001
    1 Kg
    $37.50
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  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 D20

    Yeast isolate from the top Cabernet Sauvignon block on DAOU Mountain, in Paso Robles, in the Adelaida Appellation. Enartis Ferm D20 is recommended for the production of high-end red wines intended to be aged. It tolerates high fermentation temperatures, promotes extraction of phenolic compounds, and reduces the perception of green notes while enhancing aromatic intensity and complexity. Particularly suited for Cabernet Sauvignon and other Bordeaux varietals. Isolated in collaboration with DAOU Vineyards and Winery.
    Application: High-end red wines to be aged; high potential alcohol; high temperature fermentations; Bordeaux varieties. 
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Quantity

     

    45-060-0500
    500 g
    $47.50
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  33. Enartis Tan Skin

    A condensed tannin extracted from the skin of pressed (not fermented) white grapes. Its addition to must or wine immediately after primary fermentation provides better color stability and prevents oxidation. In white wines, it can be used as a fining agent in combination with gelatin. Moreover, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines.
    Application: Antioxidant protection; increase structure and fruit notes.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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    Price

    Quantity

     

    35-360-0250
    250 g
    $112.50
    - +
    35-360-0001
    1 Kg
    $420.00
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  34. 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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    Price

    Quantity

     

    35-345-0500
    500 g
    $90.00
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    35-345-0001
    1 Kg
    $165.00
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  35. 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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    Quantity

     

    35-335-0250
    250 g
    $154.50
    - +
    35-335-0001
    1 Kg
    $600.00
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  36. Enartis Tan Rouge

    Enartis Tan Rouge is a mixture of tannins specifically designed to favor the stabilization of red wine color. When added during crushing, cold soak or maceration, it protects color molecules from oxidation and participates in the formation of tanninanthocyanin complexes which are stable with time. Additionally, Enartis Tan Rouge reinforces the structure of the wine and imparts balance because it is not astringent.
    Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
    Dosage: 100-400 g/ton at the crusher or during fermentation

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    35-305-0001
    1 Kg
    $38.00
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    35-305-0015
    15 Kg
    $427.50
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  37. Enartis Tan Fermcolor

    Enartis Tan Fermcolor is a blend of condensed and hydrolysable tannins designed specifically for the production of red wines intended for medium-long ageing. When used during cold-soak maceration, it contributes to color stabilization, imparts aromatic complexity by increasing oak and fruit notes, and increases structure due to the sweet and low astringency tannins that it releases.
    Application: “Sacrificial” tannin; structured red wines with medium to long ageing potential.
    Dosage: 200-400 g/ton

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    35-304-0001
    1 Kg
    $44.00
    - +
    35-304-0010
    10 Kg
    $375.00
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  38. 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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  39. Enartis Zym Color Plus

    Micro-granulated enzyme for maceration of red grapes. Enartis Zym Color Plus is particularly effective in the extraction and stabilization of color compounds. Its secondary activities, cellulase and hemicellulase, degrade cell walls, thus accelerating and increasing the solubility of anthocyanins and tannins associated with cellular structures. The protease activity degrades proteins and decreases their ability to precipitate tannins and pigments. Color Plus results in wines with intense and stable color.
    Application: Extraction and stabilization of color from red grapes.
    Dosage: 20-40 g/ton

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    35-141-0250
    250 g
    $48.75
    - +
    35-141-0001
    1 Kg
    $185.00
    - +
  40. Surli One

    A polysaccharide complex made from yeast cell walls that have been enzymatically activated. When used in red, white and rosé wines, it contributes to protein, tartrate and polyphenol stabilization. It enhances the natural sensation of volume and contributes to better aromatic complexity and longevity in all wines. 
    Application: Sur lies ageing.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

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    Price

    Quantity

     

    35-425-0002
    2.5 Kg
    $170.00
    - +

  41. Enartis Tan XC

    Enartis Tan XC is a blend of tannins developed to increase color stability in young red and rosé wines. It favors copigmentation between alcohol extracted co-factors and free anthocyanins in the must. The color complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins.
    Application: Stabilization through anthocyanin copigmentation; young to medium aged red wines; rosé.
    Dosage: 70-360 g/ton Rosé: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-919-0001
    1 Kg
    $95.00
    - +

  42. Claril QY
    • Purified yeast hulls, pre-activated chitosan.
    • Reduces astringency and bitterness.
    • Eliminates unstable color compounds.
    • Reduces reductive and vegetal characters.

    Recommendations: Allergen-free; vegan; reduce astringency; reduce bitterness; reduce reductive notes; reduce browning.
    Usage: Suspend in 10 times its weight of room temperature water. Stir constantly during addition and maintain in suspension for at least 30 minutes.
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-662-0001
    1 Kg
    $35.00
    - +
    35-662-0010
    1 Kg
    $275.00
    - +
  43. 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
    $412.50
    - +
  44. 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-820-0001
    1 Kg
    $4.50
    - +
    35-820-0025
    25 Kg
    $72.50
    - +
  46. 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)

    Learn More

    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
    - +
  47. 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
    - +
  48. 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
    - +
  49. 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
    - +
  50. 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
    - +
  51. 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
    - +

  52. Enartis Tan Microfruit

    Enartis Tan Microfruit is a formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the micro-oxygenation of red and rosé wines. Microfruit, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. Microfruit is particularly suitable during micro-oxygenation but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration...).
    Application: Micro-oxygenation of red and rosé wines.
    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-303-0001
    1 Kg
    $195.00
    - +

  53. 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
    - +

  54. 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
    - +

  55. 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
    - +

  56. 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
    - +

  57. 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
    - +

  58. Pure Bento
    • Powdered calcium bentonite sodium activated. Selected from the purest natural bentonites to meet the strictest requirements for food contact and stability.
    • Very large adsorption surface, high protein removal capacity.
    • Removal of unstable color and pinking matter.

    Usage: Dilute in 20 times its weight of room temperature water.
    Allow to swell 1 hour. Stir constantly during

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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-675-0001
    1 Kg
    $3.20
    - +
    35-675-0025
    25 Kg
    $48.75
    - +
  59. 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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-160-0100
    100 g
    $16.50
    - +

  60. 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
    - +
  61. 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-680-0001
    1 Kg
    $3.20
    - +
    35-680-0020
    20 Kg
    $62.00
    - +
  62. 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
    - +
  63. 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-380-0250
    250 g
    $328.75
    - +

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