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Enology

  • Activated Carbon

    Activated Carbon

    $9.99

    Carbon from charcoal is used to remove some phenols that contribute to browning as well as some particles that produce "off-odors". Since carbon has no charge, it does not attract particles, but absorbs them. It can absorb the browning off-color and off-odors of oxidized product. If overused, carbon can also strip color, flavor and character, and will actually create an off-flavor of its own. A lab trial should be performed prior to any addition.

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  • Antibrett

    Antibrett

    $33.99

    Antibrett

    $33.99

    v

    Antibrett

    $33.99

    Antibrett is used for the removal of aromas associated with smoke taint and brettanomyces as well as prevevention of brettanomyces character in contaminated barrels.

    Bench trials are always recommended.

    Wait at least two weeks before assessing results. Rack after 2 weeks then filter.

    Antibrett is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.

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  • Arabinol

    Arabinol

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    Arabinol

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    Arabinol

    $17.99

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    Gum Arabic was introduced in the wine industry to help to improve tartrate stability. The long polysaccharides contained in this product act as colloid protectors and prevent or slow down the reactivity of different molecules. When added to wines, Arabinol slows down aggregation of crystals of tartrates. It also diminishes the perception of astringent and bitter tannins. It can be used on whites and reds when there is a need to improve viscosity. Because Arabinol has one of the biggest polysaccharide molecules in the market, it is exceptionally viscous and “sweet”. It is very important to run bench trials against other products in order to calibrate dosage and flavor. Enhances aromatics on the palate and improves viscosity, improving weight, mid-palate and finish on white and red wines. Color stability in young red wines and in roses. Dosage: TTB approved under § 24.250 usage of about 80lbs /1000 Gallons or 800ml/hl of this product. We recommend doing lab trials to evaluate the proper dosage, which is normally around 2-6 lbs/1,000 gallons.

    Ideal Use : Improving weight, mid-palate and finish on white and red wines. Color stability in young red wines and in roses.

    Gum Arabic was introduced in the wine industry to help to improve tartrate stability. The long polysaccharides contained in this product act as colloid protectors and prevent or slow down the reactivity of different molecules. When added to wines, Arabinol slows down aggregation of crystals of tartrates. It also diminishes the perception of astringent and bitter tannins. It can be used on whites and reds when there is a need to improve viscosity. Because Arabinol has one of the biggest polysaccharide molecules in the market, it is exceptionally viscous and “sweet”. It is very important to run bench trials against other products in order to calibrate dosage and flavor.

    When added to sparkling wines, Arabinol improves the finesse of the perlage.

    In young red wines and rose’ it improves color stability.

    Utilization: Add to finished red and white wines that are stable and ready to be filtered. Addition should be done after diluting 1:20 in wine in order to improve homogenization of the product. It is suitable for wines that undergo membrane filtration.

    Filtration: Arabinol does not plug membranes with pores of 0.45 microns or higher, but it could create issues in wines going through tighter filters, especially cross flows.

    Dosage: TTB approved under § 24.250 usage of about 80lbs /1000 Gallons or 800ml/hl of this product. We recommend doing lab trials to evaluate the proper dosage, which is normally around 2-6 lbs/1,000 gallons.

    Shelf life and storage: Once opened, Arabinol should be used within 30 days. If a container is left open for a longer time, the life span can be extended by making sure that the product contains 100 ppm of free SO2.

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  • Bentogran

    Bentogran

    $86.25

    Bentogran

    $86.25

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    Bentogran

    $86.25

    Bentogran is used for protein stabilization in white wines with low impact on the wine aromatics.

    Dosage: 12-50 g/Hl (1-4 lbs/1000 Gal)

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  • Bentonite

    Bentonite

    $2.99

    Bentonite

    $2.99

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    Bentonite

    $2.99

    Bentonite KWK Krystal Klear, also known as Volclay KWK Krystal Klear, is a fine granular sodium bentonite with an average dry particle size ranging between 20 and 70 mesh and has superior adsorption and clarifying characteristics for use in the clarification of wine, juice or cider.

    Bentonite KWK Krystal Klear attracts positively charged particals to help settle out proteins that can lead to cloudiness in the bottle. Bentonite KWK Krystal Klear can be rehydrated in hot of cold water and can be used at any stage in the wine making process.

    Used for the removal of unstable proteins in wine and juice.
    KWK Krystal Klear is a negatively charged clay colloid and reacts with positively charged proteins, precipitating them from the wine.
    Superior adsorption and clarifying characteristics
    Can be rehydrated in either hot or cold water.

    Other names: Volclay KWK Krystal Klear

    Application: At any stage during the winemaking process.

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  • Blancoll

    Blancoll

    $54.99

    Blancoll

    $54.99

    v

    Blancoll

    $54.99

    Pure egg albumin. BLANCOLL is a high-quality clarifying agent which will not lead to over-fining if used within the recommended dosage range. As a result of its clarifying action, filtration is easier.

    BLANCOLL is a traditional and effective winemaking product. Great reds are typically fined
    with egg whites.
    BLANCOLL softens and refines the structure of red wines. It eliminates excessive
    astringency by flocculating a wide spectrum of tannin fractions.
    BLANCOLL is particularly valued for the fineness of its action; it rounds off the structure of
    wines without causing imbalance, and fully respects the aromatic and varietal character of
    red wines.
    BLANCOLL can also be used for structured white wines, such as those matured in barrels
    that have become over-oaked.
    BLANCOLL is an effective clarifying agent.

    DOSAGES
    5-10 g/hL (0.4-0.8 lb/1,000 gal)

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  • Booster Rouge

    Booster Rouge

    $1.99

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    Booster Rouge

    $1.99

    BOOSTER ROUGE
    For higher and smoother tannin intensity in reds

    Booster Rouge® is a yeast derivative nutrient originating from a specific wine yeast isolated and selected by the ICV. The yeast macromolecules in Booster Rouge interact with red polyphenols, resulting in a positive influence on the colloidal balance of the final wine. When used in red must sourced from hot climates, Booster Rouge wines are perceived as having higher fore-mouth volume and tannic intensity as well as fresher aromatic sensations. Booster Rouge complements short maceration premium reds fermented with ICV GRE for mid-palate intensity and fresh varietal aromas. Sensations of aggressive and drying tannins are minimized. In ultra-premium reds from balanced ripe mature grapes, Booster Rouge shows good synergy with ICV D254 and ICV D21. Licorice aromas and mid-palate intensity are enhanced. Booster Rouge may also be added during the latter part of alcoholic fermentation to contribute tannin intensity.

    To Use: Mix Booster Rouge in 10 times its weight in must or water. Booster Rouge can be added directly to the crusher or later during a pump-over. This product is partially soluble. Stir to maintain suspension before and during addition.

    Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.

    Recommended Dosage
    30 g/hL 2.5 lb/1000 gal

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  • Carbon

    Carbon

    $6.99

    Carbon

    $6.99

    v

    Carbon

    $6.99

    Carbon from charcoal is used to remove some phenols that contribute to browning as well as some particles that produce "off-odors". Since carbon has no charge, it does not attract particles, but absorbs them. It can absorb the browning off-color and off-odors of oxidized product. If overused, carbon can also strip color, flavor and character, and will actually create an off-flavor of its own. A lab trial should be performed prior to any addition.

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  • CeLStab

    CeLStab

    $20.99

    CeLStab

    $20.99

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    CeLStab

    $20.99

    CELSTAB® is a cellulose gum solution intended for wine stabilisation in relation to potassium bitartrate crystallisation. Its action results in an inhibition of microcrystal nucleation and growth phases (via disorganisation of the surface of the crystal, which arrests crystal formation).

    DOSAGE
    Recomended dosage: 100 mL/hL (maximum legal dosage: 100 mg/L)

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  • Cherry Tan Powder

    Cherry Tan Powder

    $199.99

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    Cherry Tan Powder

    $199.99

    Cherry-Tan is a unique composition that has been studied in order to add complexity and structure to red and rose wines styles without imposing itself or “blemishing” the wine. When used as directed, Cherry-Tan integrates perfectly within the wine’s aromatic profile enhancing both the fruity and floral bouquet of the wine. When used after fermentation Cherry-Tan allows for the creation of an optimal oxidoreductive potential to free the esters and terpenes which accentuate the hidden fruit and berry notes. If adding to red wines during fermentation, ideally this should be done in two doses on the 2nd and 4th day of fermentation. For rose wines only one dose on the 2nd day after the start of fermentation is required. Cherry-Tan can also be added to red and rose wines after fermentation, during Micro-oxygenation and up to
    1 month before bottling.

    Dosage
    Red wines during fermentation: 30-70 ppm 0.25 – 0.6 lb / 1,000 gal (3-7 g/hL)
    Rose wines during fermentation: 20-50 ppm 0.15 – 0.4 lb / 1,000 gal (2 -5 g/hL)
    Red wines post fermentation: 20-50 ppm 0.15 – 0.4 lb / 1,000 gal (2 -5 g/hL)
    Rose wines post fermentation: 10-40 ppm 0.10 – 0.30 lb / 1,000 gal (1 -4 g/hL)

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  • Cinn Free

    Cinn Free

    $99.99

    Cinn Free

    $99.99

    v

    Cinn Free

    $99.99

    Used in white must for release of varietal aromas

    Scottzyme® Cinn-Free is a purified pectinase with very low cinnamyl esterase activity which helps reduce the formation of vinyl phenols. It is used in white must for release of varietal aromas and aromatic precursors. In addition to releasing desirable pectin-trapped aromas, Scottzyme Cinn-Free aids in pressability, yield, set­tling, clarification and filtration. It is recommended for aromatic varieties like Sauvignon Blanc, Viognier, Pinot Gris, Gewürztraminer, Riesling and Vignoles. It is also used in varieties like Chardonnay to bring out the full aromatic potential of the grape.

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  • Citrogum Liquid

    Citrogum Liquid

    $216.99

    Citrogum Liquid

    $216.99

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    Citrogum Liquid

    $216.99

    Citrogum® is a clear, almost colorless Gum Arabic product with a low calcium content. Citrogum® is recommended for the stabilization of wines ready for bottling and prevents the precipitation of colloids, pigments and tartrates. It integrates the colloidal content of wine, improving its balance and organoleptic features. It enhances aroma, reduces bitterness and astringency, and increases softness and body. Citrogum®’s low membrane blocking capacity (it’s the most filterable gum in the market!), purity and microbial stability ensure that it can be added with confidence at any stage during preparation for bottling. The sulfur dioxide in the preparation gives the product a long shelf life and enables direct addition to wine even after microfiltration without any risk of microbial contamination.

    Application: Tartrate stabilization, reduce astringency, soften mouthfeel.

    Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

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  • Claril SP

    Claril SP

    $3.99

    Claril SP

    $3.99

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    Claril SP

    $3.99

    Complex clarifying agent consisting of bentonite, PVPP, potassium caseinate and silica. It is recommended for the prevention and curing of oxidative phenomena associated with phenolic components of must and wine. Wines treated with CLARIL SP have a more intense and elegant nose, and possess a better aging capacity. It can also be used to increase clarity and reduce bitter sensations.

    DOSAGE
    White must: 50 90 g/100L (4,2 -7,5 lb/1000 gal)
    White and red wines: 30 80 g/100L ( 2,4 6,6 lb/1000 gal)
    Must and wine rich in polyphenols and unstable proteins: 100 150 g/100L (8,3 12,5
    lb/1000 gal)
    To choose the correct dose levels, test the product first in the laboratory using incremental doses of CLARIL SP.

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  • Cold Mix Sparkolloid

    Cold Mix Sparkolloid

    $138.99

    For superior clarification of juice
    Cold Mix Sparkolloid® NF was developed by Scott Labo­ratories to clarify and fine juice. It is a blend of polysac­charides with a carrier and has a strong positive charge. This positive charge neutralizes the repelling charge of particulate matter, allowing aggregation and formation of compact juice lees. Cold Mix Sparkolloid NF does not remove desirable color constituents and works well with pectolytic enzymes.

    To Use:

    Mix 1-2 gallons of water per pound of Cold Mix Sparkolloid NF.
    Slowly stir the Cold Mix Sparkolloid NF into the water.
    Agitate the blend with a high-speed mixer until all of the translucent globules of clarifier have been dis­solved and the mixture is smooth and creamy.
    Add the mixture slowly to the juice and thoroughly combine.
    Let it settle one week or more, depending on the volume of juice involved. Afterwards, filter, preferably from the top of the tank.
    Juice generally breaks and forms a clear supernatant within 48 hours. Once mixed and chilled (if the juice has been heated), juice should be left undisturbed without further mixing if natural settling is going to be the only separation method.

    Recommended Dosage
    125-250 ppm 12-24 g/hL 1.0-2.0 lb/1000 gal

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  • Color Pro

    Color Pro

    $12.99

    Color Pro

    $12.99

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    Color Pro

    $12.99

    Macerating enzyme for aged and early-to-market reds, whites

    Scottzyme® Color Pro is a specialty pectinase with pro­tease side-activities. These side-activities are important for helping break down the cell walls of red grapes to gently extract more anthocyanins, polymeric phenols and tannins. This gentle extraction creates wines that are rounder in mouthfeel and bigger in structure, with improved color stability. Wines made with Color Pro tend to have increased tannins, improved clarity and reduced herbaceous or “veggie” character. Lower doses of Color Pro are recommended for red varieties that are underripe, low in anthocyanins or high in seed tannins. For “big” reds from ripe fruit with mature seeds, higher doses of Color Pro are recommended.

    Color Pro is also used in white winemaking for settling and clarifying juice. The improved clarifica­tion helps lead to more compact lees, less fining, cleaner fermentation and easier filtration.

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  • Color Tan Powder

    Color Tan Powder

    $2.99

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    Color Tan Powder

    $28.99

    Color-Tan Powder Fermentation Tannin

    For producing wines with smooth, full body and rounded structure by reacting with unstable proteins in the must.

    Higher doses add structure to tannin-deficient grapes.
    Also helpful at inhibiting the browning associated with Botrytis affected grapes.
    Extracted from Quebracho (condensed tannin) and Chestnut (hydrolysable tannin).
    Rapidly stabilizes color.
    Prevents indigenous tannins from binding with proteins and precipitating out.

    Application: To be used during fermentation, ideally in two doses; at the beginning of fermentation and 2-3 days later.

    Dosage
    Red Wines: 100-250 ppm 0.8-2.0 lbs / 1,000 gal (10-20 g/hL) or as desired up to 4 lbs / 1,000 gallons.

    For optimum results the addition should be performed in two steps during fermentation: about 60% at the beginning of fermentation and 40% after 2-3 days

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  • Color Tan Powder

    $756.62

    v

    Color Tan Powder

    $756.62

    Color-Tan Powder Fermentation Tannin
    For producing wines with smooth, full body and rounded structure by reacting with unstable proteins in the must.

    Higher doses add structure to tannin-deficient grapes.
    Also helpful at inhibiting the browning associated with Botrytis affected grapes.
    Extracted from Quebracho (condensed tannin) and Chestnut (hydrolysable tannin).
    Rapidly stabilizes color.
    Prevents indigenous tannins from binding with proteins and precipitating out.

    Application: To be used during fermentation, ideally in two doses; at the beginning of fermentation and 2-3 days later.

    Dosage
    Red Wines: 100-250 ppm 0.8-2.0 lbs / 1,000 gal (10-20 g/hL) or as desired up to 4 lbs / 1,000 gallons.
    For optimum results the addition should be performed in two steps during fermentation: about 60% at the beginning of fermentation and 40% after 2-3 days

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  • Color X

    Color X

    $85.99

    Color X

    $85.99

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    Color X

    $85.99

    Macerating enzyme for heavier, more extracted reds
    Scottzyme® Color X is a unique pectinase with cellulase side-activities. These activities help release anthocya­nins, polymeric phenols and tannins. In trials we have found the tannic extraction is coarser with Color X than with Color Pro. We therefore recommend using Color X when heavier tannic extraction is desired for longer ag­ing. The color response of Color X is similar to Color Pro.

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  • Cristalline Plus

    $1.99

    v

    Cristalline Plus

    $154.99

    White, Rosé, Fruit

    Isinglass clarification treatment

    Cristalline Plus is a blend of isinglass and citric acid stabilized with potassium metabisulfite. It has a high positive charge and can improve clarity and filterability even in very difficult wines (such as wines made with botrytised grapes). Cristalline Plus is not sensitive to cold temperatures and may be slow to complete settling.

    To Use: Dissolve Cristalline Plus in 150-200 times its weight in water (15-20ºC/59-68ºF). Allow to swell for 3 hours. Add additional water if solution is too viscous. Add homogenized solution to wine, taking care to mix well. Rack once lees are well settled.

    Storage: Dated expiration. Store in a dry, odor-free environment below 25ºC(77ºF).

    Recommended Dosage

    15-30 ppm 1.5-3 g/hL 0.12-0.25 lb/1000 gal

    NOTE: Bench trials recommended.

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  • Efficol

    $22.99

    Efficol

    $22.99

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    Efficol

    $22.99

    EFFICOL is a combination of enological bentonite, selected for its high protein removal capacity, with a specific protein fining agent, which preserves the foaming qualities of sparkling wines. The synergism between the various fining agents is effective in achieving both of these goals.

    In comparison with classical bentonite finings, EFFICOL offers several appealing advantages:
    Efficient removal of wine protein
    Preservation of foaming properties
    Reduced lees volume
    Well compacted lees, visibly separated from the clarified wine
    Flocculation followed by rapid settling
    Increased clarifying power
    Rapid and easy preparation, no lump formation.

    APPLICATION RATES
    20 g/hL to 100 g/hL, according to the protein instability of the base wine.
    (Bentotest or heat stability test recommended).

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  • Elevage Glu

    Elevage Glu

    $26.99

    Elevage Glu

    $26.99

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    Elevage Glu

    $26.99

    The tendency of a wine to brown is proportional to the ratio between cinnamic acids and glutathione. Low glutathione results in higher tendency to brown­ing with loss of freshness and aromatic intensity. Moreover lack of glutathione results in higher formation of quinons that behave as free radicals and quickly release their oxidative power in the media. Elevage Glu naturally brings glutathione in solution, protecting the wine.

    Elevage Glu is capable of regulating the redox potential in musts and wines.

    It preserves the most deli­cate aromatics, and also prevents post-fermentation reduction problems.

    In fact Elevage Glu, neutralizing the formation of oxidized catechins, prevents the polymerizations of these phenolics, which are oxygen scavengers and one of the causes of reduction.

    Elevage Glu has also been used successfully against “pinking”.

    Utilization: Add directly to the tank or barrel. Once homogenized, the wine does not need further stirring. Some particles derived from the yeast cells are not completely soluble, so a good racking or filtration is needed before bottling. Wait at least two weeks before sterile filtration.

    Dosage: 10-40g/Hl

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  • Ellagitan Barrique Liquid

    Ellagitan Barrique Liquid

    $291.00

    “High vanilla” French-oak tannins

    Ideal Use: Introduction of barrel aroma and tannin into red and white wines

    Ellagitan Barrique Liquid is extracted from highly toasted oak wood. The seasoning process exceeds two years, and is identical to the technique used when producing the most prized barrels. The innovative physical system used for the extraction and concentration of this tannin, protects and keeps intact all the aromatic and smooth characteristics of prized French oak. This tannin never sees the solid phase and, by not going through the spray drying process, the aromatics from the French oak are kept intact. The stability of the product is achieved by RO concentration. Ellagitan Barrique Liquid prolongs aromatic persistency, improves the mellowness of wines and integrates their aromatic complexity with delicate nuances reminiscent of chocolate and vanilla. Ellagitan Barrique Liquid increases the efficiency of used barrels optimizing containers utilization. This product offers numerous advantages over Oak Chips: it is immediately soluble, does not release undesirable substances, such as resins or bitter compounds, and inhibits bacteria and mold contamination. Furthermore, there is no wine loss due to wood absorption. The product may contain inert solids that will deposit over time. This insolubilization does not compromise the quality or quantity of the product.

    Directions for use: Dilute in ten parts of wine and add to mass by pumping over or mixer. Allow at least a week before filtering.

    Dosage: 1/2 - 4 lbs/1000 gal (6-50 ml/hl)

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  • Enartis Tan Elevage

    Enartis Tan Elevage

    $235.99

    Enartis Tan Élevage is extracted from oak staves which are aged in open air. It can be used in white or red wines to increase structure and aromatic complexity, imparting elegant vanilla, caramel and licorice notes. The addition of Enartis Tan Élevage assures good antioxidant protection and prevents, as well as treats, the formation of reduced aromas. Enartis Tan Élevage can be added during clarification and protein stabilization of high quality white wines.

    Application: Increase structure; prevent and treat reductive characters.

    Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

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  • Enartis Tan Fruitan

    Enartis Tan Fruitan

    $99.99

    Blend of grape tannin extracted from seed of white grapes ,condensed tannin extracted from exotic wood species, chestnut tannin.

    ENARTIS TAN FRUITAN is a blend of condensed tannins, many extracted from fresh, physiologically-ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecule responsible for color in red wines) binding them and protecting them from oxidation. The use of ENARTIS TAN FRUITAN during fermentation on skins, or immediately after alcoholic fermentation allows for better color retention and improved color stability over time. ENARTIS TAN FRUITAN increases the body and fresh fruit character of wine, as well as increasing overall wine aromatics. ENARTIS TAN FRUITAN can also mask excessive astringency which may reduce the need for further finings.

    APPLICATIONS
    Red and rosé wines
    During fermentation and immediately after malo-lactic fermentation
    To stabilize the color of red wines and rosés.
    During wine maturation
    To improve structure and aromatic complexity
    To refresh aromas and enhance fruit notes
    To mask vegetal character

    Sparkling wine:
    To assist in the removal of yeast lees and to improve structure and aromatic complexity

    DOSAGE
    During fermentation: 10 - 20 g/hL (0.8 – 1.6 lb/1000 gal)
    In wine: 3 - 10 g/hL (0.25 – 0.8 lb/1000 gals)
    For sparkling wines, during secondary fermentation 1 - 3 g/hL (0.08 – 0.25 lb/1000 gals)

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  • Enartis Tan Max Nature

    Enartis Tan Max Nature

    $44.99

    ENOLOGICAL TANNIN FOR REMOVING OFF AROMAS IN WINE

    ENARTIS TAN MAX NATURE is a mixture of condensed and ellagic tannins formulated to facilitate aromatic cleanliness and complexity in wines while removing or masking off aromas such as herbaceous, reduced, and even elevated acetic (volatile acidity) aromas. ENARTIS TAN MAX NATURE also positively contributes to mouthfeel volume and structure without increasing astringency.

    APPLICATION
    For Red and white wines
    Increases aromatic cleanliness and remove off aromas
    Increases fruity and floral notes
    Contributes to mouthfeel volume and structure

    DOSAGE
    White wines: 3 - 5 g/hL (0.25 - 0.41 lb/1000 gal)
    Red wines: 10 - 15 g/hL (0.8 - 1.2 lb/1000 gal)

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  • Enartis Tan UVA

    Enartis Tan UVA

    $114.99

    Enartis Tan UVA

    $114.99

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    Enartis Tan UVA

    $114.99

    Enartis Tan Uva

    A proanthocyanidinic extract obtained from mature white grape seeds. Its addition to must or wine immediately after primary fermentation facilitates an earlier formation of polymeric pigments from tannins and pigments. In white wines, its ability to eliminate unstable proteins can reduce the quantity of bentonite necessary to achieve stability. Moreover, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines. Additionally, it can mask astringency in some red wines, helping to avoid or to reduce the use of fining agents.

    Application: Color stabilization; increase structure and fruit notes.

    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

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  • Endozym Active

    Endozym Active

    $60.00

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    Endozym Active

    $60.00

    Granulated pectinase for cold settling, or for the preparation of musts to be processed with flotation.

    Ideal for: Settling white juice, juices destined for flotation

    Functions:

    · Improved clarification and compaction of white juice
    · Increased yield
    · Improved protein stability

    Endozym Active, promotes the hydrolysis of the pectic chains, facilitating the drainage of juice from pomace and resulting in an increase of free-run juice as a result of its pectolytic and polygalacturonasic action. Clarification of musts and wines is accelerated, resulting in more compact lees. As a result of a cleaner must, the wine will be more protein stable.The activity of Endozym Active is reduced by lower temperatures. If the grapes are not too rich in phenolics, the product can be added directly into the receiving line, thus allowing for good contact time with must before refrigeration. Precaution needs to be taken in order to avoid the enzyme coming into contact with high dosage levels of SO2 or bentonite.

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  • Endozym Antibotrytis

    Endozym Antibotrytis

    $106.99

    Enzyme for treating musts rich in laccase and glucans. Reduces potential oxidation caused by Botrytis cinerea.

    Wines made from grapes affected by Botrytis cinerea may contain Laccase, a polyphenols oxidase enzyme that, due to its relative stability in wine, is capable of causing serious oxidative damage.Endozym Antibotrytis is capable of reducing the levelsof laccase minimizing the oxidation caused by Botrytis cinerea.

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  • Endozym B Split

    Endozym B Split

    $123.99

    Endozym B Split

    $123.99

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    Endozym B Split

    $123.99

    Granulated Beta-Glucosidase specific for aroma extraction

    Ideal for: Aroma extraction of red and white wines.

    Functions:

    · Aroma enhancement

    To be added to the fermentation of red and whites musts either mid way through fermentation or to the finished wines before bentonite addition. It is a Beta Glucosidase for aroma enhancement, which has been developed in a solid phase media and therefore enjoys the multitude of induced secondary activities. ß-Split is able to cleave aromatics not only from the beta glucosides, but also from non-fermentable sugars (rhamnosium, apiosium, arabinosium etc) that attach to and hide aromatics.

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  • Endozym Contact Pelliculaire

    Endozym Contact Pelliculaire

    $57.50

    Granular maceration-color extraction enzyme

    Ideal For: Cold soaking red musts

    Functions:

    · Improved tannin extraction and color stabilization
    · Decreases maceration time

    Facilitates the dissolution of anthocyanins and improves tannin extraction from skins, contributing to color stabilization. This pectictolitic enzyme pool with natural secondary cellulase and hemicellulase activities, speeds up the color extraction process, decreases maceration time, and consequently prevents the extraction of unwanted bitter tannins.

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  • Endozym Cultivar

    Endozym Cultivar

    $55.99

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    Endozym Cultivar

    $55.99

    Granulated pectinase for faster settling and aroma extraction

    Ideal for: Settling and aroma extraction of aromatic white juices

    Functions:

    · Improved settling and clarification
    · Increased Yield
    · Aroma Extraction

    Endozym Cultivar is best used at the press and during a cold soak. Not only does it have a very high ß-Glucosidase activity, but also provides a PL and PG action that is comparable to enzymes used for must settling and yield. The activity of Endozym Cultivar is reduced by low temperatures. If the grapes aren’t too rich in phenolics, the product can be added directly into the receiving line, thus allowing for good contact time with must before refrigeration. Precaution needs to be taken in order to avoid the enzyme coming into contact with high dosage levels of SO2 or bentonite.

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  • Endozym Flotation

    Endozym Flotation

    $81.99

    Pectinase based enzyme for fast degradation of pectins to facilitate flotation. For optimizing juice yield, and must clarification through flotation

    The clarification of must using flotation systems is achieved through the incorporation of an inert gas into the solids that make up the turbidity of the liquid. The gas combines particles in suspension and makes them float towards the surface of the tank leaving a clear must at the bottom. To carry over this process successfully, it is important to first make sure that the must is thoroughly depectinized. Endozym Flotation is a fast acting liquid pectinase enzyme; it promotes the hydrolysis of the pectins and the separation of juice from the pomace, resulting in an increase of free-run juice yield and a juice that will be ready to flot in a reasonable time, preventing risks of early fermentation starts.

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  • Endozym Glucapec

    $92.99

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    Endozym Glucapec

    $92.99

    Endozym Glucapec is an enzymatic agent studied for the treatment of wines displaying a high concentration in glucans and pectins. Endozym® Glucapec can be utilized on must, on wine at the end of the fermentation and also during maturation, contributing, in any specific case, to markedly improve general conditions.

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  • Endozym ICS 10 Eclair

    Endozym ICS 10 Eclair

    $63.99

    Pectinase for cold settling

    Ideal For: Settling white juice

    Functions:

    · Increased free run yield
    · Rapid depectination and settling

    Endozym ICS 10 Éclair contains 35,000 Pectin-lyase units, making this product’s clarification activity significantly greater than any other product. It has been specifically formulated to break down grape pectin chains, enabling a rapid reduction of must viscosity and fast sedimentation. With the utilization of this preparation, yields in free run juice are increased and more compact sediment is obtained. The higher concentration guarantees a longer shelf life than any other liquid product and makes the package very easy to store in a small, refrigerated space.

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  • Endozym ICS 10 Rouge

    Endozym ICS 10 Rouge

    $97.50

    Color and maceration enzyme

    Ideal For: Cold soaking red musts

    Functions:

    · Improved structure and color extraction
    · Improved clarification and settling
    · Increased yield of free run juice

    Endozym ICS 10 Rouge comes in the form of a super concentrated liquid. It contains 20,000 Pectinlyase units, making this product’s clarification activity significantly greater than any other product. It has been specifically formulated to breakdown grape pectin chains, enabling a rapid reduction of must viscosity and provides fast sedimentation. With the utilization of this preparation, yields in free run juice are increased and more compact sediments are obtained. The secondary activities (cellulase, polygalacturonase and hemicellulase) that characterize this product, allow it to penetrate the cellular walls, enabling rapid color extraction. Wines will be more structured and complex. The pomace treated with this enzyme displays a higher permeability and increases the free-run juice quality and quantity.

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  • Endozym Muscat

    Endozym Muscat

    $57.99

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    Endozym Muscat

    $57.99

    Granulated pectinase with high content of secondary activities, developed for the cold settling and pre-flotation of “difficult to depectinize” grapes.

    Ideal for: Settling of Muscat, Gewurztraminer, Malvasia, Ehrenfelser and Muller Thurgau juice

    Functions:

    · Improved settling and filtration of difficult to depectinase grapes
    · Increased yield

    Varietals like Muscat, Gewurztraminer, Malvasia, Muller Thurgau, are all characterized by their high content in ramified pectins, and so called “hairy spots”. These ramifications of the polygalacturonic acid molecule (pectin) are much harder to process than regular ones. Secondary activities such as arabinase and rhamnosidase are key ingredients that allow this enzyme to quickly depectinize the most challenging varietals. These secondary activities are all encoded on the DNA of the Aspergillus niger producing the enzyme, thanks to the inducers applied during the solid phase fermentation system in our production plant in Paris.

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  • Fenol Free

    Fenol Free

    $34.99

    Fenol Free

    $34.99

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    Fenol Free

    $34.99

    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

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  • Fermotan

    $37.00

    Fermotan

    $37.00

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    Fermotan

    $37.00

    Tannin for color stabilization in fermenting musts

    Ideal Use: Color stabilization and tannin structuring of red musts.

    Fermotan is a highly reactive tannin developed for quick reaction with colored pigments. Fermotan is a combination of 40% ellagic and 60% proanthocyanin tannins, which, when added during fermentation, rapidly stabilizes red wine color and optimizes the level of noble tannins. Fermotan should be added during the first phase of fermentation, when color is released and needs to be stabilized. This normally happens in the first few days of maceration. Later additions of Fermotan will also benefit color stability and structure. This product is available both in liquid and powdered form.

    Utilization: Mix in a separate tub with warm water (35 °C/95 °F) or wine and then add to the fermenting must during pump over.

    Dosage: 12 - 48 g/hL (1 - 4 lbs/1000 gal) in red must

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  • Fermotan, Liquid

    Fermotan, Liquid

    $30.99

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    Fermotan, Liquid

    $30.99

    Liquid tannin for color stabilization in fermenting musts.

    Ideal Use: Color stabilization and tannin structuring of red musts.

    Fermotan is a highly reactive tannin developed for quick reaction with colored pigments. Fermotan is a combination of 40% ellagic and 60% proanthocyanin tannins, which, when added during fermentation, rapidly stabilizes red wine color and optimizes the level of noble tannins. Fermotan should be added during the first phase of fermentation, when color is released and needs to be stabilized. This normally happens in the first few days of maceration. Later additions of Fermotan will also benefit color stability and structure. This product is available both in liquid and powdered form.

    Utilization: Mix in a separate tub with must or water and then add to the fermenting must during pump over

    Dosage: 15 - 80 mL/hL (1 - 6 lbs/1000 gal) in red must

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  • Fruit FRESH Enhancer (FEN)

    $99.99

  • FT Blanc

    FT Blanc

    $2.99

    FT Blanc

    $2.99

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    FT Blanc

    $2.99

    White, Rosé, Red, Fruit, Cider

    Protection from oxidation
    Scott’TanTM FT Blanc tannin is a white gall nut tannin specifically formulated for use on grapes with mold or rot (e.g. Botrytis). It helps protect juice from browning by acting as an anti-oxidant and inhibiting laccase activity. On sound grapes FT Blanc is an effective anti-oxidant when used with SO2. In protein rich varieties, such as Sauvignon Blanc, FT Blanc can help remove proteins. In some wines it will also contribute notes of minerality.

    To Use: Add FT Blanc by sprinkling directly on the grapes at the crusher or by adding to the juice or the wine during a tank mixing. Good homogeni­zation is important. If an addition of FT Blanc is made post-fermentation, we recommend waiting 3-6 weeks after the tannin addition before racking, fining, filtering or bottling.

    Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry.

    Recommended Dosage
    WHITE/ROSÉ JUICE
    50-150 ppm 5-15 g/hL 0.42-1.2 lb/1000 gal
    WHITE/ROSÉ WINE
    50-300 ppm 5-30 g/hL 0.42-2.5 lb/1000 gal
    RED WINE
    50-300 ppm 5-30 g/hL 0.42-2.5 lb/1000 gal
    FRUIT, CIDER, MEAD
    50-200 ppm 5-20 g/hL 0.42-1.6 lb/1000 gal

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  • FT Blanc Soft

    FT Blanc Soft

    $78.99

    FT Blanc Soft

    $78.99

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    FT Blanc Soft

    $78.99

    White, Rosé, Red, Fruit, Cider, Mead

    Oxidation protection and mouthfeel enhancement for white wine
    Scott’TanTM FT Blanc Soft is similar to FT Blanc in applica­tion but wines made with it are also characterized by soft­ness and improved mouthfeel. White and rosé wines made with FT Blanc Soft have enhanced texture with a percep­tion of sweetness on the palate. Even relatively small dosages can contribute to minerality in wines. Similar improvements can be seen in fruit and mead wines.

    To Use: Add FT Blanc Soft directly on the grapes at the crusher. It can also be added to the juice or wine during a tank mixing. Good homogenization is important. If an addition of FT Blanc Soft is made post-fermentation, we recommend waiting 3-6 weeks after the tannin addition before racking, fining, filtering or bottling.

    Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry.

    Recommended Dosage
    WHITE/ROSÉ JUICE
    50-150 ppm 5-15 g/hL 0.42-1.2 lb/1000 gal
    WHITE/ROSÉ WINE*
    50-300 ppm 5-30 g/hL 0.42-2.5 lb/1000 gal
    RED WINE
    50-300 ppm 5-30 g/hL 0.42-2.5 lb/1000 gal
    FRUIT, CIDER, MEAD
    50-200 ppm 5-20 g/hL 0.42-1.6 lb/1000 gal

    NOTE: *A small addition of 2.5-5.0 g/hL(0.21-0.42 lb/1000 gal) may help mask the perception of bitterness in a finished wine.

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  • FT Color Max

    FT Color Max

    $70.35

    FT Color Max

    $70.35

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    FT Color Max

    $70.35

    Promotion of color stability

    New in 2012, Scott'Tan™ FT ColorMax is a natural catechin product developed for its superior ability to stabilize color. Its special formulation goes into solution more easily than conventional fermentation tannin products.  It is intended for use in conjunction with FT Rouge. Wines made with FT ColorMax tend to have a softer palate than those made with FT Rouge alone.

    USAGE: Add FT ColorMax at ⅓ sugar depletion. If a cold soak has been done, add FT ColorMax during the first pump-over.STORAGEDated expiration. Unopened, the shelf-life is 5 yyears at 18°C (65°F). Once opened, keep tightly sealed and dry.


    Recommended for use with: Red, fruit

    Recommended Dosage

    RED VINIFERA MUST

    100-300 ppm   10-30 g/hL   0.8-2.5 lb/1000 gal

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  • FT Rouge

    FT Rouge

    $2.99

    FT Rouge

    $2.99

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    FT Rouge

    $2.99

    Promotion of color, body and fruit
    Scott’TanTM FT Rouge is a proprietary tannin specifically formulated for the North American market. It is a blend of highly reactive tannins derived from exotic woods and chestnut. The addition of FT Rouge at the beginning of red wine fermentation helps preserve the grapes’ natural tannins so they can combine with anthocyanins to cre­ate optimal stable color. Mouthfeel is also enhanced. FT Rouge provides anti-oxidative protection and will inhibit oxidative enzymes (such as laccase) associated with browning.

    To Use: Gradually sprinkle FT Rouge directly on grapes at the crusher or add to the must during a pump-over to obtain good homogenization. If subse­quent additions of FT Rouge are desired, this can be done in increments of 0.5 lb/1000 gal (63 ppm) during pump-overs. If an addition of FT Rouge (or FT Rouge Soft) is made post-fermentation, we recommend wait­ing 3-6 weeks after the tannin addition before racking, fining, filtering or bottling.

    Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry.

    Recommended Dosage
    RED VINIFERA MUST
    200-500 ppm 20-50 g/hL 1.6-4.0 lb/1000 gal
    RED NON-VINIFERA MUST
    300-600 ppm 30-60 g/hL 2.4-5.0 lb/1000 gal
    FRUIT
    200-500 ppm 20-50 g/hL 1.6-4.0 lb/1000 gal

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