For your wine

• Liquid enzymatic preparation with primary pectolytic and betaglucanase activities and secondary rhamnosidase and
• hemicellulase activities.
• Improves clarification and filterability of must and wine due to its ability to hydrolyze pectins and polysaccharides from grapes and polysaccharides produced by microorganisms, such as glucans.
• Can be used also to accelerate the release of mannoproteins both in fermentation and during maturation on lees.

Recommendations: Improve clarification and filterability of must and wine; accelerate mannoprotein extraction; improve wine stability.

Dosage: 2-4 mL/hL (75-150 mL/1,000 gal)

• 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)

For Use in Winemaking

• Micro-granulated pectolytic, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
• Break down “hairy zone”of pectins and hemicelluloses
• Intense and fast depectinization

Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing; overripe grapes.
Dosage: 0.5-3 g/hL (0.04-0.25 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

For Use in Winemaking

• Fast fermenter
• Low nutrient requirements
• Low VA, H₂S and SO₂ production
• Expresses thiols (ß-lyase activity) in reductive conditions and produces intense varietal and fermentation aromas
• Produces complex wines with grapefruit, tropical fruit, passion fruit and fresh fruit aromas

Recommendations: Intense aromas; thiol production; varietal expression; ester and acetate production
Dosage: 20-40 g/hL (1.7-3.4 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. 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, medium nutritional requirements.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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/1,000 gal)

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

For Use in Winemaking

• 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)

For Use in Cider Making

• Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
• Prevents irregular kinetics while maintaining efficient sugar transport
• 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)

• Amino acids, vitamins (thiamine), mineral salts and trace elements.
• High content of selected amino acids used by yeast as precursors of aromatic compounds to increase intensity, freshness and complexity.

Tip: To increase the aromatic impact of Nutriferm Arom, use a ester and acetate producer yeast.
Usage: Dissolve in 10 times its weight of water and add to juice after yeast inoculation.
Dosage: 30 g/hL (2.4 lb/1,000 gal)

• 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)

• Micro-granulated enzyme preparation developed to increase phenolic compound and improve color stability.
• Cellulasic and hemicellulasic side activities accelerate and increase extraction of phenolic compounds.
• Hydrolyzes proteins and reduce precipitation of tannins and pigments.
• Improves color stability and intensity.
• Highly effective in improving clarification and filterability.

Dosage: 20-40 g/ton

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 sulfur-containing 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)

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)

Cellogum Mix is a tartrate stabilizer specific for white and rosé wines. It is made of a water solution of low viscosity Carboxymethyl cellulose and a selected high hydrolysis Gum Arabic that is easy to filter. The components of the two products act in synergy by blocking the processes of nucleation and growth of the tartrate crystals, thus preventing precipitation in the bottle. The liquid form allows for simple and fast use.
Application: Tartrate stabilization of white and rose wines.
Dosage: 30-100 mL/hL (1.1-3.8 L/1,000 gal)

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

• Potassium metabisulfite, ascorbic acid and hydrolyzable tannins.
• Strong antioxidant and antimicrobial actions. When used on grapes, AST acts as an antibacterial and antioxidant.

Recommendations: Antioxidant; moldy grapes; antimicrobial; harvest machine; grape transport.
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 contains approximately 28 ppm SO2

For Use in Winemaking

• Liquid pectolytic enzyme, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
• Break down “hairy zone”of pectins and hemicelluloses
• Intense and fast depectinization

Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing; overripe grapes.
Dosage: 1-3 mL/hL (38-113 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