CellarScience®

Enhances fruit and chocolate-like aromas in red wines Helps stabilize color Our selected blend of SIY's, Ellagic Tannins, and a touch of Gum Arabic Added at the end of fermentation or the beginning of aging Red Wonder was developed to add fruit and chocolate flavor to red wine. It brings the body and richness of sur lie aging with the amazing impact of ellagic finishing tannins. The ellagic tannins in this blend were selected for their ability to impart chocolate flavors into the wine. Red Wonder is a blend of specially inactivated yeast (SIY), elected ellagic tannins, and a little bit of LiquiBody Gum Arabic. In addition to body and flavor this product helps reduce the need for SO2 and also helps to lock in color. You certainly could select an SIY, like our CellarScience Easy Sur Lie and then trial them with different ellagic tannins along with LiquiBody. But we've worked in small wineries and we know you are busy, so we've done that trialing for you and selected the blend that most often turned out really exceptional red wines. Directions: Use at the rate of 0.4 to 1.5 g per gallon of wine. Rehydrate in warm water or wine for 30 minutes and then stir directly into the tank or barrel. Once fully mixed it doesn't need any further stirring. We recommend starting with dosage of 1 g per gal (0.25 g per liter) and adjusting on further batches as needed.

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Add to red wine fermentations on the skin  Releases aroma compounds, anthocyanins for color, and polysaccharides for mouthfeel Reduces necessary contact time / physical interaction normally needed for extraction Pectinase blend that breaks down cellulose and hemicellulose Enzo Red contains a selection of enzymes designed to promote deep, lasting color, structure, and aroma in fine red wines. Enzo Red is a blend of pectinases that will degrade both cellulase and hemicellulase, releasing anthocyanins and desirable skin tannins. It also releases aromatic compounds along with polysaccharides to help contribute to the aroma and body of your red wine. By breaking down pectins, Enzo Red helps with faster clarification and easier downstream filtering. Enzo Red can help to reduce the amount of punch downs or pump overs required. While there is no harm to keeping your existing schedule, it reduces the need for extended skin contact time, helps with extraction when an ideal punch-down schedule can't be maintained, and lessens the amount of time spent in pump over. For pump over in particular, this can be an advantage by lessening the shearing action on seeds that can occur when pumping must. Enzo Red is obtained from aspergillus niger and does not contain the enzymes cinnamyl esterase (production of barnyard flavors) or anthocyanase which is known to produce oxidized color hues in wine. Use: Dilute 0.04 to 0.15 g per gal (0.01 to 0.04 g per liter) into water and add directly into the crushed grapes or must. Perform bench trials to determine optimal usage or start with a dosage of 0.1 g per gal (0.025 g per liter) and adjust as desired on future batches.

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Developed specifically for bottle conditioning. PRIME has a high alcohol tolerance, neutral flavor, ferments quickly, and has excellent flocculation to form a compact sediment at the bottom of the bottle, keg, or barrel. Does not ferment maltotriose so will not dry your beer out further and will only ferment the sugar you add. Every batch is PCR tested to ensure quality.  Dosage: Use at a rate of .38 grams per gallon or 1 gram per liter. Directions: Mix the desired amount of Dextrose in 5x its weight of water, boil, cool to approximately room temperature, and mix the sugar solution into your beer. Direct Pitch or Rehydrate: To hydrate yeast, first, sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F (29-35°C), per gram of yeast. Sprinkle yeast onto the water. Allow the slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of beer to adjust to within 10°F (6°C) of beer temp. Mix yeast slurry into beer. Allow carbonation to develop for two weeks between 60-78°F (16-26°C) before testing for adequate carbonation. Optimum Fermentation Temp: 53-77°F Flocculation: Very High Attenuation: 95-100% Gluten-free  

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Ultra-High Zinc Concentration: Provides 5.5–6.5% bioavailable elemental zinc—one of the highest yeast-bound concentrations available for maximum metabolic activation. Enhanced Fermentation Kinetics: Accelerates sugar metabolism and ethanol conversion for faster attenuation and a significantly reduced lag phase. Superior Yeast Health: Stabilizes cell membranes and reinforces stress tolerance, ensuring high viability in high-gravity brews and repitched batches. Optimized Flavor Profile: Promotes clean fermentation by reducing harsh fusels and balancing ester production for a more refined finished product. Absolute optimum value for delivering zinc to your yeast.  CellarScience FermZn Plus is an advanced yeast-derived nutrient designed to correct zinc deficiencies and restore complete fermentation performance. Zinc is one of the most critical trace elements in brewing and fermentation science it serves as a catalytic cofactor for key enzymes, including alcohol dehydrogenase, which is essential for ethanol production and redox balance. Yeast cells depend on zinc to stabilize cellular membranes, regulate stress-response proteins, and maintain the structural integrity of enzyme complexes involved in sugar metabolism. When zinc is limited, fermentation slows, higher alcohols and esters become unbalanced, and yeast viability declines especially in high-gravity or repitched conditions. FermZn Plus delivers an exceptionally concentrated level of zinc 5.5–6.5 % w/w elemental content—representing one of the highest bioavailable zinc concentrations achievable in a yeast-bound form. This massive zinc load ensures full metabolic activation of zinc-dependent enzymes, stabilizes cellular membranes, and enhances redox control, even in the most demanding high-gravity or nutrient-limited fermentations. By supplying zinc in a yeast-bound, bioavailable form, FermZn Plus bypasses the poor solubility of inorganic zinc salts, allowing yeast to uptake and utilize it efficiently throughout the entire fermentation cycle. The result is faster attenuation, reduced lag phase, cleaner flavor development, and healthier yeast for subsequent repitches. Bioavailable Zinc Complex: Delivers 5.5–6.5 % w/w elemental zinc bound within a yeast matrix for direct metabolic utilization among the highest yeast-bound zinc concentrations in fermentation science. Supports Alcohol Dehydrogenase Activity: Enhances the enzymatic conversion of acetaldehyde to ethanol for complete fermentation and reduced off-flavors. Accelerates Sugar Metabolism: Improves glycolytic pathway efficiency, leading to faster attenuation and reduced residual sugars. Protects Yeast Cell Structure: Reinforces membrane stability, improving osmotic and ethanol tolerance under stress. Improves Repitching Viability: Maintains intracellular zinc reserves for consistent fermentation performance across multiple generations. Optimizes Flavor Balance: Reduces harsh fusel formation while promoting desirable ester synthesis for a refined fermentation profile. YAN Neutral: Provides essential micronutrients without altering total nitrogen contribution or impacting nutrient balance. Recommended Usage Dose: 0.5–1 g/hL (0.019–0.038 g/gal), adjusted based on wort gravity and yeast stress level Preparation: Dissolve in sterile water prior to use Addition: Add during the final 10–15 minutes of the boil, or directly to sterile wort at pitch High-Gravity Beers Cider & Mead Wine & Fruit Wines Distillation Washes Serial Repitching Technical Data Zinc Content: 5.5–6.5 % w/w (yeast-bound) Composition: Yeast-derived trace mineral complex Nitrogen Contribution: Negligible (YAN neutral) Solubility: Readily dispersible in hot or sterile water Storage: Store in a cool, dry environment FERM-ZN PLUS delivers one of the most concentrated yeast-bound zinc sources in brewing science. Drives alcohol dehydrogenase activity, accelerates fermentation, and fortifies yeast health for rapid, clean, stable performance.

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