Wine Making Additives

Items 1 to 24 of 32 total

  • Ascorbic Acid

    Used as an antioxidant in conjunction with sodium, or preferably potassium metabisulphate.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Ferm ES 181

    It ferments well at low temperatures and, with adequate nutrition, produces fermentation aromas which integrate without overshadowing varietal character. It possesses intense ß-lyase activity therefore it's recommended for the fermentation of aromatic varieties such as Sauvignon blanc.

    Application:

    • fermentation at low temperature.
    • reductive fermentation.
    • varietal whtie wines.
    • Sauvignon blanc.

    Dosage: 20 g/ 100L (1.7 lb/ 1000 gal)

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Ferm HT

    Vigorous strain with a good resistance to high temperatures. It easily dominates the fermentation without requiring many attention to its nutrition. It respects the varietal characteristics of the grape.

    Application:

    • rose wines.
    • young or moderately aged red wines.

    Dosage: 200 g/ ton

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Ferm vintage white

    It increases varietal aromas and releases large quantities of polysaccharides during the sur lie stage. Its tendency to form lightly compacted lees reduces the number of batonnage and pump-overs.

    Application:

    • white wines with varietal characteristics.
    • fermentation and ageing in barrel.
    • wines with large volume on the palate.

    Dosage: 20 g/ 100L (1.7 lb/ 1000 gal)

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Ferm top 20

    It is a good fermenter. With adequate nutrition it produces fermentation esters that enhance the fruity character of the wine while respecting the varietal characteristics of the grape. It is able to remove a portion (about 25%) of malic acid.

    Application: 

    • rose wines.
    • young or moderately aged red wines

    Dosage: 200 g/ ton

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Ferm vintage red

    This strain is characterised by good production of fruity and spicy aromas, by its capacity to ferment within a wide temperature range (18-35ºC) [64-95ºF] and by its low nutritional requirement. Because of these characteristics, it allows the production of regal red wines even under difficult conditions.

    Application:

    • red wines of medium to long ageing times.
    • grand red wines.
    • oak matured red wines

    Dosage: 200 g/ ton

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Ferm ES 488

    Wine produced with this strain are powerful on both the nose and palate and can satisfy the demands of international markets. ES 488 produces intense fruit aromas, that are evident already at the first stages following the fermentation and are persistent. Given its high extraction capacity it also gives wines with great structure and colour. It helps mask herbaceous notes in grape varieties that are rich in metoxypyrazines.

    Application:

    • red wine of medium to long ageing
    • new world style grand red wines

    Dosage: 200 g/ ton

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Fermentation Oak

    Added to the must during primary fermentation, provides quick extraction of tannins, aids in stabilising colour and provides oxidation protection. An added benefit is the reduction of "off vegetative" characters.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Mini staves

    Toast

    Used for longer-term wine maturation. Added to wine during maturation, usually after malolactic fermentation. Being a larger product, the extraction rate is much slower than a smaller "chip”. Typically used for 6-8 months. May be cleaned off with potable water and transferred to other wines.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Blocks

    Toast

    Used for longer-term wine maturation. Added to wine during maturation, usually after malolactic fermentation. Being cut across the grain, the extraction rate is faster than a Mini Stave. Typically used for 3-6 months. May be cleaned off with potable water and transferred to other wines.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Tank staves

    Toast

    Used for longer-term wine maturation. Added to the wine during maturation, usually after malolactic fermentation for reds, but also used for Chardonnay ferments. Typically used for 6-12 months. May be cleaned off with potable water and transferred to other wines.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Mauriferm Gold

    Mauriferm™ Gold is the perfect blend of inactive dried yeast, nitrogen vitamins and nutrients that are vital for yeast growth and is the essential fermentation aid to have in your winery.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Viniflora oenos

    Viniflora Oenos has been selected for its overall outstanding performance and capability to perform fast and clean malolactic fermentation in most wines. This strain has a clean and classic flavor profile. It has a good all round tolerance towards low pH, alcohol, temperature and SO2.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Viniflora CH-35

    Viniflora CH35 has been selected for its outstanding performance and capability to perform malolactic fermentation in difficult white wines. This strain is the perfect match for rose and white wines. It has an excellent tolerance to low pH and high levels of SO2.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Ferm red fruit

    It produces very intense aromas of fruit and violets along with elevated quantities of glycerol and polysaccharides. The resulting wines are round on the palate and have good colour and aroma.

    Application:

    • rose wines.
    • specialty wines such as Beaujolais Nouveau.
    • fruity young or moderately aged red wines.

    Dosage: 200 g/ ton

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Ferm aroma white

    It is a large producer of fermentation aromas (tropical fruit, citrus, flowers etc), therefore it's recommended for the vinification of white and rose wines obtained from neutral grapes. It also produces little amounts of riboflavin thus preventing the appearance of the light-struck defect.

    Application:

    • fruity white and rose wines obtained from neutral grapes.
    • prevent the development of light-struck defect in wines stored in bottles without UV protection.

    Dosage: 20 g/ 100L (1.7 lb/ 1000 gal)

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Ferm top essence

    Yeast with good fermentative properties, suitable for the production of young white wines from grapes poor in primary aromas in order to enhance their aromatic expression given the production of pineapple, passion fruit, banana, grape-fruit etc. aromas.

    Application:

    • fruity white wines obtained from neutral grapes.

    Dosage: 20 g/ 100L (1.7 lb/ 1000 gal)

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Bentonite

    SIHA AKTIVBENTONITE G is an outstanding granulated sodium and calcium bentonite blend and provides unsurpassed preparation, settling and selectivity properties.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Caustic Soda (Pearl & Liquid)

    This product has a sodium hydroxide base, and is used for cleaning wine making equipment. It removes tartrate deposits from stainless steel and most plastics.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Citric Acid Anhydros

    Used mainly to neutralise any caustic residues remaining after cleaning. Also used to remove any "cardboard" odour or flavour from filter pads prior to the filtration of wine.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

     

  • Creme of tartar

    Seeded into white wines under refrigeration to reduce the time required for cold stabilisation and avoid the precipitation of unsightly crystalline deposits in bottled wines.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

     

  • DI-Ammonium (DAP)

    Used as a yeast nutrient and provides nitrogen to the yeast during fermentation. Also used to remove hydrogen sulphide during fermentation.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Grape Juice Concentrate

    A juice concentrate extracted from grapes with various levels of sugar to increase sweetness of wine. Available in neutral, red, Gordo, Cabernet, Shiraz and Chardonnay at 68 Brix.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

  • Malic Acid

    Added to wines where the malic levels are low. Malic acid can be added to maintain the natural balance of tartaric/malic acids found in grapes used to make wine.

    Sizes Available:

    500 g

    1 kg

    5 kg

    25 kg

    Other sizes are available on request.

     

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