Winemaking Products

• Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
• Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
• Designed for treatment of grapes, juice or must
• Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them
• Reduces sulfide defects, volatile phenols, VA and off-flavor production
• Improves clarification and filterability

Tip: Use Stab Micro M as a preventive treatment on grapes or juice to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
Dosage: 10-40 g/hL (0.8-3.4 lb/1,000 gal)

Claril SMK is a new fining agent developed to mitigate the impact of smoke exposure in all types of wine.

Its composition of a selected activated carbon boosted by chitosan and pea protein makes it effective for:

• Removing compounds associated with smoke taint;
• Fast clarification of juice or wine, allowing for the removal of the fining material simply by racking;
• Effective smoke taint removal with very low impact in color and phenolic content even at high addition rates;
• Restoring fruit character and freshness, as well reducing the “ashy” and bitter aftertaste common in smoke affected wines

Claril SMK does not contain allergenic compounds and is not required to be listed on the label. Additionally, the absence of products of animal origin allows it to be used in the production of wines destined for consumption by vegetarians and vegans.

Application: Treatment of juice or wine produced from grapes exposed to smoke; can be used in all types of wine, during juice settling, fermentation or wine.
Dosage: 25 – 75 g/hL (2.1 – 6.3 lb/1,000 gal) in case of low-medium smoke impact;
75 – 150 g/hL (6.3 – 12.6 lb/1,000 gal) in case of high smoke impact;
150 – 300 g/hL (12.6 – 25.2 lb/1,000 gal) in case of very high smoke impact

Now approved for use throughout North America!

• Solution of potassium polyaspartate (KPA), mannoproteins and sulfur dioxide.
• Specifically designed to prevent potassium bitartrate precipitation in sparkling wine and improve perlage
• Does not modify wine sensory and filterability, even at low temperatures.
• Environment sustainable, practical, easy to use and respectful of wine quality.

Dosage: 100 mL/hL (maximum dosage permitted in EU)

Recommendations: Tartrate stability; perlage stability; sparkling wine.

Dosage: 100 mL/hL (3.8 L/1,000 gal)

Now approved for use in USA!

Strongly effective for potassium bitartrate and color stabilization in red and rosé wines. Rapid and easy-to-use, ZENITH^® COLOR is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.  

ZENITH^® COLOR’s components were chosen in order to develop a stabilizing agent that is:

• Strongly effective for tartrate stabilization: potassium polyaspartate interferes with the formation and growth of potassium bitartrate crystals, thus preventing their precipitation in bottle. ZENITH^® COLOR can stabilize highly unstable wines.
• Long-lasting stabilizing effect: ZENITH^® COLOR can stabilize wines for a few years.
• Effective for color stability: gum Arabic Verek prevents the precipitation of unstable color compounds present in wine.
• Filterable: ZENITH^® COLOR does not impact wine filterability. The special processes for the production of gum Arabic reduces its clogging effect allowing its use before final filtration.
• Environmentally sustainable: the use of ZENITH^® COLOR to stabilize wines for tartrates consumes small amount of water, power and produces little greenhouse gases.
• Respectful of wine quality: no impact on wine sensory profile, no need for fining or removing unstable color, less risk of oxidation, preservation of aromatics, color and wine structure.
• Practical, fast and easy: Its application does not require investment in special equipment or specific skilled labor.

Dosage: 150- 200 mL/hL (maximum permitted dosage in EU is 200 mL/hL)

Now approved for use in USA!

Strongly effective for potassium bitartrate stabilization in wine. Rapid and easy-to-use, ZENITH^® UNO is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.  

ZENITH^® UNO offers advantages that make it unique:

• Strongly effective for tartrate stabilization: potassium polyaspartate interferes with the formation and growth of potassium bitartrate crystals, thus preventing their precipitation in bottle. ZENITH^® UNO can stabilize highly unstable wines.
• Long lasting stabilizing effect: ZENITH^® UNO can stabilize wines for a few years.
• Filterable: ZENITH^® UNO does not impact wine filterability.
• Environmentally sustainable: the use of ZENITH® UNO to stabilize wines for tartrates consumes a small amount of water, power and produces little greenhouse gases.
• Respectful of wine quality: no impact on wine sensory profile, less risk of oxidation and preservation of aromatics, color and wine structure. In red wine, it does not react with color matter.
• Practical, fast and easy: its application does not require investment in special equipment or specific skilled labor.
• Resistant to high temperatures: ZENITH® UNO can be used on wines that undergo pasteurization.

Dosage: 100 mL/hL (maximum dosage permitted in EU)

• Inactivated yeast, oak tannin, and condensed tannin extracted from exotic wood.
• Mimics the effects of oak powder.
• Promotes color stabilization, prevents oxidation, enhances fresh red fruit notes and increases wine volume, structure and length.

Recommendations: Color stability; antioxidant; complexity; fruity and spicy aromas; volume and structure; freshen overripe fruit.
Dosage: 5-50 g/hL (0.4-4.2 lb/1,000 gal)

• Soluble oak extract from heavy-toasted oak and yeast cell walls.
• Mimics the effect of French oak, heavy-toast oak powder.
• Enhances toasted oak aromas and aromatic complexity, increases volume, structure and balance. Masks herbaceous notes from unripe grapes
• Improves color stability.

Recommendations: Heavy-toasted oak; reduce herbaceous notes; color stability; complexity; volume and structure.
Dosage: 5-50 g/hL (0.4-4.2 lb/1,000 gal)

Aqueous solution containing sodium carboxymethyl cellulose (CMC) with low viscosity and a high substitution degree formulated for enological use. To be used during wine processing to inhibit the formation and growth of potassium bitartrate crystals which could precipitate after bottling. Cellogum LV 20 has a long-lasting effect and can reduce, and in some cases, completely eliminate the use of physical stabilization treatments such as cold stabilization and electrodialysis. This significantly reduces energy costs and processing times. Because of its low viscosity, Cellogum LV 20 has a low impact on wine filterability and this makes it the ideal solution to be used when CMC is added before microfiltration. The Carboxymethyl cellulose component of Cellogum LV 20 does not have any negative impacts on wine sensory qualities, is non-allergenic and is GMO free.
Application: Tartrate stabilization of still and sparkling wines.
Dosage: 25-50 mL/hL (0.95-1.9 L/1,000 gal)

Soluble powder, superior to typical oak alternatives. Incanto N.C. White is composed of oak and acacia tannins and yeast polysaccharides. It can be used during wine fermentation to mimic the effect of untoasted oak powder or chips. Incanto N.C. White protects juice from oxidation and prevents the appearance of reductive odors. Additionally, it provides light notes of flower and vanilla, increases the flavor of fresh fruit, and enhances softness and volume.
Application: Anti-oxidant protection; enhance aromatic complexity; increase volume and structure.
Dosage: 5-30 g/hL for white must
               10-50 g/hL for rosé and red must

Soluble powder, superior to typical oak alternatives for the fermentation of red grapes. Incanto N.C. Red is a soluble mixture of toasted oak tannin and yeast polysaccharides that can be used to mimic the effect of medium-plus toasted oak powder or chips. Incanto N.C. Red decreases green aromas of unripe grapes, prevents reduction, and increases color stability. Its use provides notes of toasted oak and increases structure, volume and the sensation of sweetness.
Application: Prevent reduction, reduce green notes, increase aromatic complexity, increase volume and structure.
Dosage: 20-50 g/hL for red must.

Soluble powder, superior to typical oak alternatives for the fermentation of white and red grapes. It can be used to mimic the effect of medium-toasted oak powder or chips. Incanto N.C. contributes all oak chip-extractable compounds that can impact color stabilization, aromatic complexity and balance. The use of Incanto N.C. during alcoholic fermentation provides all the benefits of oak, while avoiding operational problems such as clogging mechanical parts, difficult sanitation, waste treatment/ elimination, etc.
Application: Color stabilization, increase aromatic complexity, increase volume and structure.
Dosage: 20-50 g/hL for red must 
              5-30 g/hL for white juice

Effervescent sulfiting agents combine the benefits of KMBS with several additional advantages. Upon contact with wine or juice, these products release CO₂, creating natural mixing for homogenization of the product with no further agitation needed.

Advantages of EFFERGRAN 

• Reduces risk of incorrect additions and poor SO₂ distribution in wine
• Reduces labor time for sulfiting barrel or small vessels
• Reduces risk for cellar worker health (low odor, low irritation)
• Rapid, complete and homogeneous distribution of SO₂ without mixing in barrels and tanks up to 50,000 L (13,200 gal)

For Use in Winemaking

• Effervescent, granulated potassium metabisulfite.
• Strong antioxidant and antimicrobial effects.
• When added to grapes, it assures a homogeneous and a rapid release of SO2, 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; 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)

• Inactivated yeast rich in free mannoproteins.
• Improves aromatic cleanliness while preserving original fruit characteristics.
• Improves wine balance, roundness, volume sensation and length. Balances and softens astringency.

Recommendations: Improve mouthfeel; volume and roundness; softness; increase wine length; lees ageing; white, rosé and red wines; pre-bottling.
Dosage: 5-30 g/hL (0.4-2.5 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)

• American oak, light-medium toast.
• Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter and caffe latte.
• Increases softness, volume and freshness accompanied by a pleasant increase in tannic sensation.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• 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.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, untoasted.
• Fresh fruit, white fruit, vanilla, coconut. Preserves aromatic characteristics of wine.
• Increases  structure, volume, and smoothness and improves balance and finesse.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• White grape skin tannins and plant polysaccharides.
• Enhances softness, volume, structure and perceived sweetness along with the reduction of bitter sensations and acidity.
• When used at the recommended dosage, it is filterable and can be added to wine just before microfiltration for improving organoleptic quality and stability.
• Increases the antioxidant properties of wine.

Recommendations: Improve overall wine quality and stability prior to bottling.
Dosage: 2-20 g/hL (0.2-1.6 lb/1,000 gal)

• Inactivated yeast adjuvant rich in mannoproteins and potassium polyaspartate (KPA).
• Preserves acidity and organoleptic quality
• KPA prevents the precipitation of tartaric acid in the potassium salt form, and thus helps to maintain natural acidity and improve the sensations of freshness and minerality.
• Inactivated yeast releases the mannoproteins contained in cell walls in a short time.

Recommendations: Helps to preserve the natural acidity of the wine; increases the perception of volume and softness; increases aromatic persistence; increases the shelf life of wine.
Dosage: 10-40 g/hL (0.8-3.3 lb/1,000 gal)

• Vegan friendly fining agent made of potato protein and chitosan.
• Effective in improving wine clarification, filterability and aromatic cleanliness.
• Removes oxidized and oxidable compounds and, in red wine, it reduces the perception of astringency and dryness.

Recommendations: Wine clarification.
Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal)

• Liquid preparation of ellagic tannin extracted from French oak.
• Designed to be used during wine maturation to prevent reduction and protect wine from oxidation.
• In barrel-aged wines, it helps to enhance oak profile (caramel, coconut, coffee and cocoa).
• The liquid form makes it easy-to-use.

Recommendations: Wine maturation; finishing; increase aroma complexity and structure.
Dosage: 1-30 mL/hL (38-1,100 mL/1,000 gal)

• French oak, heavy toast.
• Coffee and toast made complex by sweeter aromas of vanilla, coconut and caramel.
• Increases structure, softness and sweetness perception.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• American oak, untoasted.
• Enhances the varietal characteristics of grapes and increases freshness and longevity of aromas.
• Increases volume, softness and structure without increasing tannic sensations.
• Increases ageing potential.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

 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)

• 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)

• 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)

For Use in Winemaking

• Tannin extracted from untoasted American oak at low temperature.
• Extraordinary capability to scavenge oxygen and radicals, chelate metals, reduce wine redox potential.
• Eliminates mercaptan reductive notes.
• Protects from oxidation, strengthens protective action of SO2 and improves wine shelf life.

Recommendations: Antioxidant; scavenge radicals; chelate metals; stabilize wine redox potential; improve shelf life.
Dosage: 0.5-15 g/hL (0.04-1.3 lb/1,000 gal)

For Use in Cider Making

• Tannin extracted from untoasted American oak at low temperature.
• Extraordinary capability to scavenge oxygen and radicals, chelate metals and reduce redox potential
• Eliminates reductive notes due to mercaptans
• Protects from oxidation, strengthens action of SO₂ and improves shelf life throughout maturation and at bottling

Dosage: 3-15 g/hL (.25-1.3 lb/1,000 gal) during maturation
               0.5-3 g/hL (0.04-.25 lb/1,000 gal) at bottling

• French and American oak, various toast levels.
• Spicy aromas - cloves, black pepper, licorice, cocoa, coffee made complex by notes of Bourbon, fruit, dried fruit and coconut.
• Increases softness and structure.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• Ellagic oak tannin.
• Intense and delicate vanilla, chocolate and toasted oak aromas.
• Contributes to volume and structure of wine.

Recommendations: Medium-toasted oak aromas; structure; balance mouthfeel; white, rosé, red and sparkling wines.
Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

• PVPP and pea protein.
• Prevents and treats oxidation, prevents pinking.
• Reduces bitterness.
• Alternative to casein and potassium caseinate.

Recommendations: Prevent oxidation; reduce browning; remove bitterness.
Usage: Dissolve in 10 times its weight of cold water. Allow to swell 1 hour. Stir constantly during addition.
Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal)

For Use in Winemaking

• Condensed tannin extracted from exotic species wood.
• Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity.
• Increases roundness and builds mid palate.

Recommendations: Balance mouthfeel; reduce off-aromas; eliminate and prevent reductive notes; reduce herbaceous notes; complexity; white, rosé, sparkling and red wines.
Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

For Use in Cider Making

• Condensed tannin extracted from exotic species 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

Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

• Tannin extracted from American oak.
• Extends barrel life and boosts oak aromas in neutral barrels.
• Enhances aromas of vanilla, caramel, coconut, coffee and cocoa.
• Increases wine structure and “sweetness” and balances astringency.

Recommendations: Extend barrel life; oak aromas; complexity; balance mouthfeel; increase wine length; softness; white, rosé, red and sparkling wines.
Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

• Oak tannin and condensed tannin extracted from exotic species wood.
• Protects from oxidation and helps stabilize color.
• Enhances toasted oak aromas and increases structure and “sweetness” perception.

Recommendations: Oak aromas; complexity; structure; color stability; white, rosé and red wines; barrel ageing.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

Formerly EnartisTan Dark Chocolate.

• Tannin extracted from French oak.
• Boosts heavy-toasted oak characters in neutral barrels.
• Increases dark chocolate, roasted coffee and spice aromas.
• Softens astringency and increases wine length and complexity.

Recommendations: Extend barrel life; toasted oak aromas; balance mouthfeel; structure; complexity.
Application: Finishing; extend the life of barrels.
Dosage: 0.5-15 g/hL (0.04-1.2 lb/1,000 gal)

For Use in Winemaking

• Tannin extracted from seasoned French oak.
• Binds with mercaptans and eliminates sulfur off-aromas.
• Contributes to elegant vanilla, caramel and licorice notes.

Recommendations: Eliminate and prevent reductive notes; clean aromas; reduce off-aromas; rosé and red wines.
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)

• Tannin extracted from seasoned oak.
• Enhances vanilla, caramel, cocoa and toasted oak aromas.
• Contributes to softness and “sweetness” sensation and balances astringency.

Recommendations: Oak aromas; improve mouthfeel; softness; roundness; white, rosé and red wines.
Dosage: 2-10 g/hL (0.16-0.8 lb/1,000 gal)

• Condensed tannin extracted from exotic species wood, gallic tannin and oak tannin.
• Protects from oxidation, helps color stability, protein stability and clarification.
• Contributes to elegant oak notes, gently increases structure and volume.

Recommendations: Oak aromas; complexity; structure; balance mouthfeel; color stability; clarification; white, rosé and red wines.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

• Pure, allergen-free pea protein.
• Removes catechins and short chain-length polyphenols responsible for oxidation and bitterness.
• Reduces astringency and some off-flavors present in wine.
• Alternative to gelatin, casein and potassium caseinate.

Recommendations: Allergen-free; vegan; treat oxidation; remove browning; reduce astringency bitterness; flotation.
Dosage: 10-30 g/hL (0.8-2.4 lb/1,000 gal)

A blend of bentonite, gelatin and activated carbon, it can be used to treat white, rosé and red wines as well as juice. Neoclar AF ensures fast and thorough clarification with a minimal amount of lees. The combination of several organic clarifiers improves the organoleptic features of wine, while the bentonite ensures proper protein stability. The product gives red wines remarkable stability without affecting color. Particularly effective in reducing herbaceous characters, it also improves filterability.
Application: Clarification of must and wine.
Dosage: 100-150 g/hL (8.3-12.6 lb/1,000 gal) in juice
               40-100 g/hL (3.3-8.3 lb/1,000 gal) in wine

• Bentonite, PVPP and pea protein.
• Prevents and treats oxidation, prevents pinking and reduces bitterness.
• Improves protein stability and clarification.
• Alternative to casein and potassium caseinate.

Recommendations: Prevent oxidation; reduce browning; remove bitterness; protein stability.
Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice; 30-80 g/hL (2.4 – 6.7 lb/1,000 gal) in wine

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)

Effervescent sulfiting agents combine the benefits of KMBS with several additional advantages. Upon contact with wine or juice, these products release CO₂, creating natural mixing for homogenization of the product with no further agitation needed.

Advantages of EFFERGRAN DOSE 5

• Reduces risk of incorrect additions and poor SO₂ distribution in wine
• Reduces labor time for sulfiting barrel or small vessels
• Reduces risk for cellar worker health (low odor, low irritation)
• Rapid, complete and homogeneous distribution of SO₂ without mixing in barrels and tanks up to 50,000 L (13,200 gal)

EFFERGRAN DOSE 5

• Effervescent, granulated potassium metabisulfite.
• Strong antioxidant and antimicrobial effect.
• Individually packaged for single use in barrels or small vessels.
• Homogeneous and rapid distribution of SO₂ without requiring mixing.

Recommendations: Sulfiting barrel; small vessels; homogeneous SO₂ released.
Dosage: each package of Effergran Dose 5 releases 5 grams of SO₂

Effervescent sulfiting agents combine the benefits of KMBS with several additional advantages. Upon contact with wine or juice, these products release CO₂, creating natural mixing for homogenization of the product with no further agitation needed.

Advantages of EFFERBARRIQUE
• Reduces risk of incorrect additions and poor SO₂ distribution in wine
• Reduces labor time for sulfiting barrel or small vessels
• Reduces risk for cellar worker health (low odor, low irritation)
• Rapid, complete and homogeneous distribution of SO₂ without mixing in barrels and tanks up to 50,000 L (13,200 gal)

EFFERBARRIQUE

• Effervescent, granulated potassium metabisulfite.
• Strong antioxidant and antimicrobial effect.
• Individually packaged for single use in barrels or small vessels.
• Homogeneous and rapid distribution of SO₂ without requiring mixing.

Recommendations: Sulfiting barrel; small vessels; homogeneous SO₂ released.
Dosage: each package of Efferbarrique releases 2 grams of SO₂ 

Winy is produced from high quality raw materials, i.e. without metals which could favor oxidation of potassium metabisulfite. Winy undergoes a purification process that eliminates oxygen and sulfites that could create sulfates. Enartis controls and guarantees the technical specifications of its products. The specifications of Winy are often better than those specified by law and the average concentration values are often higher.

For Use in Winemaking

• Pure and high quality potassium metabisulfite
• Low odor (less irritation), easy to dissolve, low clumping formulation
• Scavenges oxygen and oxidation byproducts
• Prevents juice browning by inhibiting oxidasic enzymes
• Wide spectrum antimicrobial

Dosage: 1 g of Winy contains approximately 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

For Use in Winemaking

• Yeast mannoproteins extracted from yeast cell walls.
• 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; improve colloidal stability; improve mouthfeel; roundness and volume; softness; increase wine length; 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)

• 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: 0.50-10 g/hL (0.04-0.8 lb/1,000 gal) 

For Use in Winemaking

• Liquid pectolytic enzyme, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
• Intense and fast depectinization

Recommendations: Difficult-to-clarify juice; varieties rich in pectins; mechanical grape processing.
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

Maxigum F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum F undergoes a special treatment that makes it filterable; therefore, it can be added before microfiltration. Maxigum F is highly effective in preventing color compound precipitation, softening astringency and increasing mouthfeel structure. The free sulfur dioxide in Maxigum F provides a long shelf-life and permits its use after microfiltration without any microbial contamination concerns.

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

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)

For Use in Winemaking

• Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis
• Prevents precipitation of colloids, pigments and tartrates
• Improves wine balance and organoleptic features
• Enhances aroma, reduces bitterness and astringency and increases softness and body
• The most filterable gum on the market! No filter membrane clogging effect!

Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel.
Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

For Use in Cider Making

• Gum Arabic solution extracted from Acacia Seyal. The most filterable gum on the market! No membrane filter clogging effect
• Prevents precipitation of tartrates
• Improves balance and organoleptic features
• Reduces bitterness and astringency while increasing softness and body weight

Dosage: 0.5-2 mL/L (1.9-7.6 L/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)

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)

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)

• High molecular weight condensed tannins obtained from fresh white grape skins.
• Improves aromatic cleanliness, enhances fruitiness and brightness.
• Builds mid palate, improves mouthfeel and complexity.
• Contributes to color stability.

Tip: Highly recommended for varieties poor in skin tannins, short maceration and grapes with low phenolic extraction ratio.
Recommendations: Color stability; freshen aromas; fruity aromas; balance mouthfeel; white, rosé and red wines.
Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

• Blend of condensed tannins extracted from wood of exotic species and fresh white grape skins.
• Freshens wine aromas, reduces overripe fruit notes and increases softness, structure and wine length.

Recommendations: Freshen aromas; fruity and spicy; antioxidant; balance mouthfeel; red and rosé wines.
Dosage: 0.5-20 g/hL (0.04-1.7 lb/1,000 gal)

For Use in Winemaking

• Blend of condensed tannins extracted from exotic species wood and fresh 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

• Blend of condensed tannins extracted from exotic species wood and fresh 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)

• High molecular weight condensed tannin extracted from white grape seeds.
• Promotes color stability by condensation with anthocyanins.
• Enhances fruit aromas, balances astringency and improves structure, mouthfeel and complexity.

Recommendations: Fruity aromas; structure; balance mouthfeel; freshen aromas; complexity; color stability.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

•  Condensed tannin extracted from exotic species wood, grape skin tannin and gallic tannin.
• Antioxidant, it protects from browning and preserves aromatic freshness.
• Enhances fruit and floral notes, balances mouthfeel and increases wine length.
• Improves aromatic stability and freshness throughout ageing.

Recommendations: Antioxidant; increase wine length; floral aromas; white and rosé wines.
Dosages: 3-15 g/hL (0.25 -1.3 lb/1,000 gal)

Formerly EnartisTan Fruitan.

• Condensed tannin extracted from exotic species wood, grape skin tannin and gallic tannin.
• Protects anthocyanins from oxidation and improves color stability.
• Reduces herbaceous notes, enhances fruit characters and freshens aromas.
• Improves structure and length without imparting astringency.

Recommendations: Color stability; fruity aromas; reduce herbaceous notes; unripe grapes; smoke tainted grapes; thermovinification; flash détente; red and rosé wines.
Dosage: 10-20 g/hL (0.8-1.7 lb/1,000 gal)

• Blend of condensed tannins extracted from wood of exotic species, ellagic oak tannins and condensed tannins extracted from grape seeds.
• Specifically developed for micro-oxygenation, it has a synergistic effect with oxygen on color stabilization.
• Enhances aromas of fresh red fruit, reduces herbaceous notes, increases softness and reduces bitterness.

Tip: Enartis Tan Microfruit can be added any time wine comes in contact with oxygen.
Recommendations: Color stability; macro-oxygenation; micro-oxygenation; fruity aromas; reduce herbaceous notes; red and rosé wines.
Dosage: During racking: 5 – 10 g/hL (0.4-0.8 lb/1,000 gal)
                During micro-oxygenation: 5 – 20 g/hL (0.4-1.7 lb/1,000 gal)

Gelatin with a high molecular weight in a liquid solution. It is very effective in clarifying both juice and wine. In high quality red wines, it improves balance by eliminating excessive astringency without reducing wine structure.
Application: Clarification of juice and red wine; static clarification and flotation of must.
Dosage: 40-150 mL/hL (1.5-5.7 L/1,000 gal) in juice
               20-50 mL/hL (0.75-1.9 L/1,000 gal) in white wines
               50-150 mL/hL (1.9-5.7 L/1,000 gal) in red wines

Pulviclar S is an ultra-pure, food grade, warm soluble, granulated gelatin characterized by low hydrolysis and high charge density. Pulviclar S is a highly effective clarifier and stabilizer. It’s recommended for clarifying white juice and wine in conjunction with Sil Floc, Pluxbenton N, Bentolit Super or Enartis Tan Clar. In quality red wines, Pulviclar S improves balance by eliminating excess astringency at the end of the palate without reducing structure.
Application: Clarification of must and wine; soften red wines for medium-long ageing.
Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal) in juice and white wines
               8-15 g/hL (0.7-1.2 lb/1,000 gal) in red wines

A 45% liquid solution of food grade gelatin. This extremely hydrolyzed gelatin has a powerful tannin reducing effect. It is highly effective in removing undesirable tannins at the front of the palate and is therefore particularly suitable for softening pressed and young red wines.
Application: Clarification of young red wines, clarification of must and press wine.
Dosage: 10-25 mL/hL (378-950 mL/1,000 gal) in juice
               7-15 mL/hL (265-950 mL/1,000 gal) in white wines
               20-40 mL/hL (0.75- 1.5L/1,000 gal) in red wines

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

Finegel is a concentrated solution containing 200 g/L of high quality fish gelatin. Because the amino acid composition is similar to bovine and porcine gelatin, Finegel can be used for the clarification of wines for markets which prohibit treatment with substances of bovine or porcine origin. In white wines, it’s very effective in reducing oxidative and vegetal characteristics. In red wines, Finegel eliminates hard tannins and improves finesse, roundness and fruit aromas. It’s also helpful in color stabilization.
Application: Reduce oxidative and vegetal characters; reduce astringency; color stabilization.
Dosage: 20-100 mL/hL (0.75-3.8 L/1,000 gal)

• Blend of hydrolyzable and condensed tannins extracted from exotic species wood.
• Freshens wine aroma, enhances citrus, botanical and floral notes.

Tip: Particularly suitable for white, sparkling and late harvest wines.
Recommendations: Freshen aromas; citrus, floral and botanical aromas; structure; white, rosé and sparkling wines.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

• Condensed tannin extracted from exotic species wood.
• Significantly enhances red fruit aromas such as cherry, fresh berries and black currant.
• Increases softness, structure and “sweetness.”

Recommendations: Red fruit aromas; freshen aromas; structure; rosé and red wines.
Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

• Tannin made of molecular fractions obtained through the selection and purification of gallic, ellagic and condensed tannins that are the most effective in terms of antioxidant and antimicrobial activity.
• To be used during wine preparation for bottling as a natural and allergen-free replacement for SO2 to protect wine from oxidation and to prevent spoilage by unwanted microorganisms.
• The combination of different tannins, in terms of composition and structure that are microbiostatic in nature against various pathogens, makes Hideki a suitable tool over a wide range of pH values.

Click here to download the Hideki brochure.

Applications: Natural and allergen free alternative to SO2; antioxidant protection of wine; prevention of the growth of unwanted microorganisms

Dosage: 1-3 g/hL as an antioxidant; 5-10 g/hL as microbiostatic

Pure potassium caseinate containing over 90% protein. Manufactured using a special method designed to produce a product meeting the specific requirements of the wine industry. Protoclar dissolves readily in water, without forming lumps and causing minimal foaming.
Application: Prevent and treat oxidation and pinking; reduce bitterness.
Dosage: 20-100 g/hL (1.7-8.3 lb/1,000 gal)

• Allergen-free, vegan alternative to lysozyme and SO₂ for antimicrobial properties
• Preparation of pre-activated chitosan from Aspergillus niger
• Removes spoilage organisms through fining
• Recommended after fermentation and clarification with low turbidity
• Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth and precipitates them
• Improves clarification and filterability

Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

Citrostab rH is a pre-bottling coadjunct with a balanced formulation for the efficient stabilization of wine redox potential and to protect bottled wine from undergoing oxidization alteration: pinking, white haze and atypical ageing. Each component in the blend reacts in synergy with the others in a calibrated way to block any oxidation that could occur due to oxygen absorption during bottling.
Application: Stabilize redox potential and prevent sensory anomalies caused by oxidation.
Dosage: 50 g/hL (0.8 lb/1,000 gal)

• Yeast derivatives, PVPP and untoasted tannins.
• Prevents degradation and oxidation of wine aroma during storage.
• Provides solids with high capacity for consuming dissolved oxygen and lowers wine redox potential.
• Extends wine shelf life.

Tip: Highly recommended to protect wines that have been clarified, filtered and eventually stabilized and, that by consequence, are very sensitive to oxidation.
Application: Antioxidant; stabilize wine redox potential; prevent oxidation; prevent pinking.
Dosage: 50 g/hL (4.2 lb/1,000 gal)

Complex-action polyformulation to ensure chemical and biological stabilization of wines. SORBOSOL contains potassium sorbate to inhibit or stop fermentations and free sulfur dioxide to inhibit or kill unwanted bacterial infections. Potassium metabisulfite and potassium sorbate act synergistically to inhibit lactobacillus infections which may give wine a bitter taste. The combination of sulfur dioxide and ascorbic acid in SORBOSOL gives excellent antioxidant protection to ensure wine stability.

A pure polyvinyl-polypyrrolidone, Stabyl is highly effective in removing oxidized and oxidizable polyphenols. Thus, it is recommended to prevent and treat oxidation in all types of wine. Stabyl can also be used to reduce bitterness and prevent pinking.
Application: Prevent and treat oxidation; removal of oxidized and oxidable phenols; prevention of pinking.
Dosage: 5-50 g/hL (0.4-4.2 lb/1,000 gal)

For Use in Winemaking

• Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and silica.
• Absorbs heavy metals (high affinity with Cu) and removes hydroxycinnamic acids and low molecular weight catechins.
• Prevents oxidation, browning and destruction of varietal thiols.
• Prevents pinking and formation of copper haze.

Tip: To increase effectiveness, keep STABYL MET in suspension in wine for at least 1-2 hours.
Recommendations: Prevent oxidation; reduce browning; remove bitterness.
Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly during addition.
Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

For Use in Cider Making

• Co-polymer of PVI/PVP (polyvinylimidazole/ polyvinylpyrrolidone) and silica
• Absorbs heavy metals (high affinity with Cu, Fe, Zn) and removes hydroxycinnamic acids and low molecular weight catechins
• Removes excessive amounts of residual copper after copper treatment

Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

• Preparation made of pea protein and activated chitosan.
• It assures clarification while forming small, compact lees, especially when used in flotation.
• It improves juice and wine resistance to oxidation by removing pro-oxidant metals and low molecular weight polyphenols.

Applications: Allergen-free; vegan; flotation; prevent and treat oxidation and pinking

Dossage: 5-30 g/hL (0.4-2.4 lb/1,000 gal)

For Use in Winemaking

• Pure, allergen-free and gluten-free potato protein.
• One of the most reactive proteins!
• Removes catechins and small molecular weight polyphenols responsible for oxidation and astringency.
• Alternative to gelatin, casein and potassium caseinate.

Recommendations: Allergen-free; vegan; treat oxidation; remove browning; reduce astringency.
Usage: Dissolve in 10 times its weight of cold water. Stir constantly during addition.
Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

For Use in Cider Making

• Pure and gluten-free potato protein. Alternative to gelatin, isinglass and potassium caseinate
• Removes catechins and small molecular weight polyphenols responsible for oxidation and astringency

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

• Vegan fining agent made from plant protein, chitosan and sodium activated bentonite.
• Designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC).
• Effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.

Recommendations: Clarification of white and rosé wine intended to be tartrate stabilized with Zenith or CMC.
Dosage: 20-60 g/hL (1.7-5 lb/1,000 gal)

• Vegan fining agent made from plant protein, chitosan and bentonite.
• Designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith.
• Removes unstable color compounds, improves wine clarification and filterability and reduces sulfur off-flavors.

Recommendations: Clarification of red wine intended to be tartrate stabilized with Zenith.
Dosage: 20 - 40 g/hL (1.7-3.4 lb/1,000 gal)

• 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)

For Use in Winemaking

• Bentonite, PVPP, potassium caseinate and silica.
• Prevents and treats oxidation, browning and pinking.
• Improves aromatic cleanliness and reduces bitterness.

Recommendations: Improve cleanliness; treat oxidation; reduce browning; reduce bitterness.
Usage: Dissolve in 10 times its weight of cold water. Allow to swell for 3-6 hours. Stir constantly during addition.
Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

For Use in Cider Making

• Bentonite, PVPP, potassium caseinate and silica
• Prevents and treats oxidation and browning in juice and cider
• Improves aromatic cleanliness and reduces bitterness

Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

Formely 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)

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)

• Granulated calcium bentonite sodium activated.
• Generates limited amount of compact lees.

Usage: Dilute in 10 times its weight of cold water, stirring constantly. Allow to swell 3-6 hours. Stir constantly during addition.
Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

• Powdered calcium bentonite sodium activated.
• Excellent clarification with good protein removal.

Usage: Dilute in 20 times its weight of cold water. Allow to swell 12-24 hours. Stir constantly during addition.

Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

For Use in Winemaking

• Pure silicon dioxide in aqueous solution.
• Acts as a counter-fining agent with protein fining agents.
• Solution pH: 9.0 - 9.5.

Usage: Add directly to juice/wine via Venturi tube or dosing pump. Add before gelatin or after other clarifying agents. Stir constantly during addition.

Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

For Use in Cider Making

• Pure silica dioxide in solution
• Typical addition is 10-15 times the amount of gelatin addition
• Enhances clarification properties of protein fining agents

Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

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)

• Solution of gum Arabic obtained from Acacia Verek and mannoproteins.
• Highly effective in preventing color compound precipitation in red and rosé wines ready for bottling.
• The mannoproteins reinforce gum stabilization effect and, due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.
• The gum Arabic undergoes a special filtration treatment which makes it microfilterable.

Recommendations: Color stability; reduce astringency; aroma improvement.
Dosage: 50 - 100 mL/hL (1.9-3.8 L/1,000 gal)