INGREDIENTS

Partial immersion thermometer.  This is our most popular model!   -20 TO 110c, 305mm/12" in lenght

- Dry form of sodium hydroxide. 1 - 2% solution 1kg/hl 

Fructozym P - 1kg

Fructozym P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Purity and quality are proved by specialized laboratories. 

This enzyme can be applied for modern Cider, Fruit Wine, and Fruit Juice production in an universal manner (exception: pome fruit mash), due to its well-balanced combination of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and a versatile spectrum of useful side activities. Fructozym P effects optimum disintegration of mash from berries and stone fruits. 

The rapid degradation of pectin results in a drastic reduction of mash viscosity, thus good pressability, high juice yield and increase in valuable juice ingredients are achieved. 

In the juice, Fructozym P breaks down the pectin skeletal structure which has a stabilizing effect on sediments, thus creates the prerequisite for good clarification and filtrability. Especially for the subsequent concentrate production, a complete pectin decomposition is indispensable. The arabanase side activity in Fructozym P securely protects from possible araban haze in apple juice concentrate making 

Dosage: Apple (10 ‐ 15 °Bx 5-15mL/1000L juice), Apple (20 ‐ 25 °Bx 15-50mL/1000L juice), Other berries (30-120mL/1000kg mash, 15-60mL/1000L juice), Black currant (50-200mL/1000kg mash, 20-80mL/1000L juice), Stone fruits (20-80mL/1000kg mash, 10-40mL/1000L juice)

Adds fullness or smoothness to wine

Use Wine Conditioner to back-sweeten a fully fermented wine. The potassium sorbate prevents refermentation of the added sugar.

• 473 mL size: a blend of liquid invert sugar and potassium sorbate.
• 250mL, 1.5L and 20L sizes: a blend of concentrated grape juice and potassium sorbate.

Add to taste. Draw a measured amount of wine and add little by little, tasting as you go. A small graduated cylinder or a syringe is useful for adding the wine conditioner. Then calculate the amount needed for the whole batch.

For 23L of wine, add 50 to 100mL (2 to 4 oz) to mellow. To sweeten, add 100 to 200mL (4 to 8 oz).

Be aware that, if you use less than 4 oz of wine conditioner, there isn't enough sorbate to prevent refermentation. You will need to add some additional potassium sorbate, or you may end up with a strange unintentionally sparkling wine or bottle bombs!

Encapsulated Yeast - Pro Dessert - 1Kg

Double encapsulated yeast for premium dessert wine fermentation

The most difficult aspect of dessert wine production is arresting the primary fermentation at the desired residual sugar level. ProDessert was developed by Proenol (in collaboration with Lallemand) to make this process easier and more effective. 

When using ProDessert, the alcoholic fermentation is arrested by simply removing the beads from the wine. Precautionary measures (e.g. sulfur dioxide additions, chilling and/or filtration) may still be required to completely stop or remove indigenous yeast, although less overall intervention may be needed. For example, the need for large sulfur dioxide additions or drastic tank chilling may be reduced.

Encapsulated Yeast - ProElif - 1kg

Double encapsulated yeast for secondary fermentation in sparkling wine production
 

ProElif is an encapsulated yeast product developed by Proenol for secondary fermentations. The yeast cells are double encapsulated in an alginate bead. The beads can be directly inoculated into the bottle (eliminating the need to prepare a starter culture). This helps ensure control of the number of cells per bottle. 

Upon fermentation completion, the beads have a greater density than the wine and will quickly drop to the neck of the bottle when inverted. The beads accumulate more tightly than traditional riddling, therefore less wine is lost during disgorging. Traditional freezing and disgorging methods are used to finish the process. 

The use of ProElif results in a fresh sparkling wine. If greater yeast character is desired, you may make changes to the base wine with this in mind. For example, ProElif has been used with Opti-WHITE treated base wine with good results.

Encapsulated Yeast - ProRestart - 1kg

Encapsulated yeast to restart sluggish or stuck fermentations

ProRestart was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or stuck wine. It can help decrease spoilage risks related to microbiological contamination and consequently helps preserve wine quality.

ML Viniflora CH-16

Direct addition, freeze dried malolactic culture.  For high alcohol red wines.

- Specially selected for its consistency in conducting fast malolactic fermention

- Sized for 250L/66gal

Freeze dried, direct addition ML

Malolactic Bacteria - MBR 31

Lalvin 31 was selected from the Institut Technique du Vin (I.T.V.) France wine bacteria culture collection for its capacity to achieve good and reliable malolactic fermentation (MLF) under stressful wine conditions, such as low pH or low temperature.

In red wines, Lalvin 31 is a suitable Malolactic Starter Culture to use in spicy and red fruit-driven wines with good tannin structure. 

In white wines it is known for a slight buttery contribution while enhancing varietal fruit, increased body and length of finish.

Malolactic Bacteria - MBR VP41

The very good implantation, high alcohol and SO2 tolerance of MBR® 41 make it a reliable malolactic fermentation (MLF) culture to use when a significant impact on wine structure is desired, especially when using security yeasts for the primary fermentation that are producing high levels of total SO2.

VP 41 is also noted to produce far more of a fruity character, rather than butter, in fermentation. With a low production of Amines and Diacetyl, this strain is quickly becoming popular with winemakers.