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• French oak, medium-plus toast.
• Caffè macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
• Very smooth, sweet and complex.

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

• French oak, medium toast.
• Light spice, toast, chocolate, caramel and vanilla notes that enhance fruitiness and complexity.
• Increases smoothness, volume and structure without imparting excessive tannins.

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

• French oak, heavy toast.
• Cocoa, bitter chocolate, black coffee, toasted almond, toasted hazelnut, licorice and pepper.
• Increases softness, volume and pleasant tannins.

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

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

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

• French oak, medium toast.
• Custard, coconut, butter, cappuccino, licorice and dried fruit.
• Increases softness, volume and sweetness without imparting excessive tannins.

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

Measures:

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

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

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

Particularly vigorous yeast strain that adapts to all types of wine. It respects the varietal expression of the grape but if properly nourished, produces delicate fermentative aromas that increase wine complexity. Thanks to its partial demalicant action and its ability to synthesize nice amounts of glycerol, it produces round and voluminous wines on the palate.
Application: White, red and rosé wines.
Dosage: 20-40 g/hL

The V-140 visible spectrophotometer is a single beam, general purpose instrument ideal for wine analysis.

Features:

• Wavelength range of 325nm to 1000nm
• Large LCD display
• Wavelength auto setting
• Tungsten lamp can be turned on/off
• Pre-aligned design for easy lamp replacement
• Large sample compartment

Regulator Fitting - ¼" PTC

1/4X1/4"NPTF N/P BRASS PRESTOLOK MALE CONNECTOR

6mm OD tubing, ¼" NPTThread, Nickel Plated Brass, Male Connector, 250psi MAX, Buna O-Ring, Tube to NPT Thread

¼" = 6mm tubing

15x11x5 inches assembly required. Pegs and mounting board supplied.

Silver Choride(low level) with 2M Ag/AgCI

for PerpHecT Ag/AgCI and refillable green pH electrode models

This item is for measuring Total Package Oxygen (TPO) and requires the NomaSense P300 or P6000 Dissolved Oxygen Analyzer.

• Tannins from oak and grape skins.
• Delicate tannin that freshens and widens aromatic bouquet and wine complexity.
• Balances wines after ageing on lees, increases persistence and opens wines for early consumption.

Tip: Enartis Tan Last Touch can be added in the liqueur d’expédition.
Recommendations: Sparkling wine; increase aromatic complexity; improve wine balance; freshen aromas.
Dosage: 0.5-5 g/hL (0.04-0.4 lb/1,000 gal)

• Tannins extracted from untoasted oak.
• Aromatically neutral and very soft, it balances and enhances wine roundness and structure.
• Prevents production of sulfur compounds during second fermentation in both traditional or Charmat method.

Tip: Enartis Tan Style can be used during second fermentation or as a finishing tannin at disgorging.
Recommendations: Prevent reductive notes; prevent mercaptan production; reduce off-flavors; balance structure; second fermentation; roundness.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

• Condensed tannins extracted from red fruit tree wood.
• Extraction process preserves the aromatic precursors (terpenes and norisoprenoids) present in wood.
• Antioxidant, it protects wine aromas from oxidation and ageing.
• Develops berry, red fruit and floral aromas and improves wine complexity.

Recommendations: Antioxidant; enhance fruity aromas; white, rosé and red sparkling wines.
Dosage: 1-8 g/hL (0.08-0.6 lb/1,000 gal)

• Yeast derivatives rich in readily-soluble mannoproteins and gallic tannins.
• Made for “thin” wines to improve their structure and length.
• Improves bubble persistence while limiting the production reductive notes during second fermentation.

Recommendations: Enhance structure; increase volume and roundness; improve wine ageing potential; prevent reductive notes.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

• Selected bentonites and plant proteins.
• Highly effective in removing unstable proteins while preserving mannoprotein content and wine foaming properties.
• Improves clarity and eliminates components that have negative effect on foam.

Recommendations: Base wine; clarification; protein stability; respect foaming properties; small lees volume; lees compaction; wine structure preservation; allergen-free.
Usage: Dissolve in 20 times its weight of warm water. Allow to swell 3-6 hours. Stir constantly during addition.
Dosage: 20-100 g/hL (1.7-8.3 lb/1,000 gal)

• Yeast derivatives rich in sulfur-containing peptides that release large amount of readily-soluble mannoproteins.
• Ensures antioxidant protection and protects aroma and color.
• Improves colloidal, protein and tartrate stability and foaming properties
• Increases shelf life of base wines and protects wine during storage before second fermentation.
• Produces fresh, round and balanced sparkling base wines. 
Recommendations: Antioxidant; aroma protection; improve mouthfeel; improve foaming properties; protect base wine during storage.
Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

Used for primary fermentation of base wines and prise de mousse in pressure tanks, it assures a regular and complete fermentation. It produces very clean wines characterized by delicate white fruit aromas, low volatile acidity and an elegant palate.
Recommendations: Primary or secondary fermentation of wines produced using the Charmat Method. 
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) for base wine
                 10-20 g/hL (0.8-1.7 lb/1000 gal) for second fermentation