Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.
Usage: Usage varies with acid level
Common name: Chalk
Potassium Metabisulfite, (often referred to as "SO2", "sulfites" "meta", or "meta-bi") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc).
The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively "wipes the slate clean" for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation.
In addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen.
Note that the exact amount needed to effectively do the job is determined by the pH of the wine. Refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites.
In addition, it's important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely.
The most common form of Metabisulfite is as a powder which is fixed with potassium or sodium. 1/4 tsp of Potassium Metabisulfite adds 50ppm to 5 gallons of must. Old Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.
Sorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon. Use the higher end of the range (200 ppm) as the wine's pH approaches or exceeds 3.5 or when the alcohol conent of the wine is below 10%. Note: Will not stop an active fermentation. Potassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a "geranium" smelling off-flavor.
A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
When you make a specialty beer with fruit, you want it to look brilliant as well as taste amazing. This Pectic Enzyme will take the haze out of your brew and keep it looking clear.
Pectic Enzymes are used to reduce the hazing effect of pectins when using real fruit in your beer, wines, or meads by breaking down the pectin in the fruit so it doesn’t show up as a haze in your finished product.
To use, mix 2 tsp of pectic enzyme with cold water and add to 5 - 6 gallon of wort before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) so only add them to your product after it has cooled.
Potassium Carbonate is used to lower acidity levels in wine. 3.8 grams per gallon will reduce acidity by about .1%. Potassium Carbonate requires that the fermenter be stored cold for several weeks after application (please see our guides to Cold Stabilization in the documents tab above). During the period of cold stabilization the tartaric acid drops out as potassium bitartrate. Doing a trial run with a small amount is strongly suggested to determine exactly what the drop in acidity will be. Calcium carbonate can be used in a similar manner and does not require cold stabilization. However it adversely affects flavor, takes month to precipitate out of solution, and preferentially reduces tartaric acid first before affecting malic or citric acid.
A rough approximate of weight is 1 tsp = 8.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
For the beer maker who is also intrigued with making wine.
MoreWine!'s Tartaric Acid is processed naturally in Europe from grapes and is the preferred acid for adjusting acid levels in wine. Be aware that a lot Tartaric Acid available to home winemakers is artificially made, comes from China, and does not integrate into the wine as well. Some of this tartaric includes the designation of "food-grade". Because MoreWine! packages this product you can be assured you are getting the highest winery-grade quality.
3.8g per gallon adjusts acidity by +.1%.
As a note: some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total acidity after cold stabilization.
OptiRED – Lallemand Yeast Derivative for Color, Body & Tannin Integration in Red Wines
Enhances early formation of polysaccharide–polyphenol complexes for more intense, stable color
Rounds and smooths tannins to reduce harshness and astringency
Builds fuller body and improved mouthfeel without altering varietal expression
Can be used at the start or during fermentation for flexible control over tannin structure
Outperforms generic inactivated yeast products by delivering high‑molecular‑weight mannoproteins via MEX™ processing
OptiRED is a tailored inactivated yeast derivative produced by Lallemand using an innovative MEX™ method that makes high-molecular-weight polysaccharides immediately available in the must. When introduced early during maceration or alcohol fermentation, these compounds complex with freshly released anthocyanins and tannins, protecting color integrity and creating softer, more integrated tannin profiles. The result is a red wine with enhanced intensity, smoother palate, improved structural balance, and longer-term color stability—without over‑manipulating varietal character. This effect is particularly noticeable in light‑ to medium‑bodied reds or in vintages with lower phenolic maturity.
Protocol
Suspend the recommended dose in 10× its weight of clean must or water. Stir thoroughly to ensure full dispersion, then add at one of these points:
• At the beginning of maceration or alcoholic fermentation for enhanced color protection and tannin integration
• Toward the end of fermentation to smooth out persistent harshness without affecting initial extraction.
Usage Rates
Recommended dosage: 20–40 g per hectoliter
= 0.2–0.4 g per liter
= 0.76–1.5 g per gallon
For standard use, 30 g/hL (0.3 g/L or ~1.14 g/gal) provides excellent balance between color enhancement and mouthfeel refinement.
For home users a rough approximate of weight is 1 tsp = 2.6 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
If you want to try your hand at winemaking, Opti-White is a key tool that helps preserve the protein stability and color of white wine.
Derived from natural, inactivated yeast, Opti-White has high anti-oxidative properties. It increases mouthfeel, avoids browning, increases the wine's protein stability and volatile thiols (aroma compounds), and protects fresh aromas during aging. Use at the rate of 1.9 grams per gallon. Dilute Opti-White in 4 times its weight of water or must and add at beginning of fermentation.
Approximately 3.4g/tsp. For best results, we recommend using a scale to weigh out the product for an accurate dose.
Reduless is a new product from Lallemand that was designed to correct negative VSCs (Voltatile Sulfur Compounds) such as H2S (hydrogen sulfide, A.K.A. "rotten egg") and DMS (dimethyl sulfide, A.K.A. "cooked corn") defects in wine. Made from inactivated yeast that have been infused with copper using a proprietary process, Reduless is a much gentler H2S remedy on the wine than the traditional copper sulfate (CuSO4) treatment alone. If you have an H2S problem, then we recommend treating it with Reduless first. However, if the sulfur problem still remains after the Reduless treatment, then a bench trial with copper sulfate (CuSO4) is recommended.
Note: The sooner you catch a sulfur problem the easier it is to deal with!
To Use:
Dissolve Reduless in 10 times it's weight in water and add immediately to the wine. Stir the wine gently to ensure a thorough homogenization. Rack or filter after 72 hours.
Recommended Dosage:
0.4-0.6 g/gal. The maximum amount of copper that can be released into the wine using Reduless at the recommended dosage is 0.02 ppm.
Wine Conditioner is a combination sugar/sorbate solution for adding to a fermented wine in order to give it some residual sweetness. The sorbate helps prevent fermentation of the sugar that you are adding. Solution is 76-78° Brix.
Directions: Add to taste, usually up to 125ml (4 oz) per 23L (5 gal) of wine. Wine must be stabilized before adding sweetener.
Wine Making
Use Delvozyme (Lysozyme, Lysovin) for controlling lactic acid bacteria growth in your wine. Isolated from egg whites, this enzyme will degrade the cell wall of gram positive bacteria, but will not affect yeast or gram negative bacteria such as Acetobacter. Delvozyme can be used for both Red and White Wine Malo Fermentation.
Dosage:
To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.
To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.
Stabilizing wine after MLF is complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.
When blending partial and complete MLF wines: Add immeditatley after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire.
For sluggish or stuck yeast fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.
Directions for use: You can make a 10% solution of Delvozyme in water (100 grams per liter of water). However we find the easiest method is to add the desired dry weight of Lysovin in 5x its weight of warm(tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.
**Note: 3tsp Delvozyme = 5g
Beer Making
Delvozyme can be used in beer making as well. Use either in the starter (recommended if you make starters) or when pitching (adding) the yeast to the wort, do not use over 140 F. Recommended dosages is 1 tsp per 5 gallons of wort. According to studies it has no effect on flavor or clarity.
Storage: Should be stored at room temperatures in a dry environment, can be stored up to 5 years.
Provides rapid and permanent tartrate stabilization against potassium bitartrate (KHT) crystal formation, eliminating the need for chilling or extended settling times
Preserves wine quality with a formulation that has no sensory impact on aroma, color, flavor, or mouthfeel, and is compatible with standard winemaking practices like filtration
Offers a sustainable and convenient solution that is vegan, allergen-free, requires no refrigeration, and is compliant with international regulations (OIV approved)
Ensures long-lasting stability due to the hydrolysis-resistant nature of potassium polyaspartate (KPA), maintaining its effectiveness throughout wine aging and under varying temperatures
Enartis Zenith Uno is a cutting-edge solution for tartaric stabilization in white, rosé, and sparkling wines. Formulated with potassium polyaspartate (KPA), this next-generation additive provides fast, reliable, and permanent stabilization against potassium bitartrate (KHT) crystal formation—without the need for refrigeration or extended settling times.
How It Works:
Zenith Uno’s active ingredient, potassium polyaspartate, is a polypeptide derived from aspartic acid. This polymer inhibits crystal nucleation and growth by binding to nascent KHT microcrystals, effectively preventing them from aggregating and forming visible tartrate deposits. Unlike traditional methods such as cold stabilization or metatartaric acid, KPA is resistant to hydrolysis, meaning its stabilizing effect is long-lasting and unaffected by wine aging or elevated storage temperatures.
Scientific Highlights:
KPA molecules act as a crystal growth inhibitor by interfering with the surface structure of KHT nuclei.
Demonstrated stability in wine over time, even under variable temperature conditions.
No sensory impact: Multiple trials confirm that KPA has no effect on aroma, color, flavor, or mouthfeel.
Compatible with protein and color stability tools such as bentonite and PVPP.
Does not interfere with crossflow filtration or other standard winemaking operations.
Key Benefits:
Permanent tartrate stabilization
No need for chilling, aging, or post-treatment filtration
Preserves wine’s freshness and sensory profile
Vegan and allergen-free
Approved by OIV (OENO 543-2016) and compliant with global regulations
With Enartis Zenith Uno, winemakers can achieve brilliant clarity, stability, and peace of mind—all in a single, easy step. Efficiency has never tasted so good.
Do Protein Stabilization First
Use KWK Klear bentonite or, for very high-quality wines, Claril ZW to achieve protein stability before using Zenith Uno for tartrate stability.
Effectively stabilizes proteins in white, rosé, and sparkling wines, preventing haze without negatively impacting aroma, color, or structure.
Offers a clean and wine-friendly alternative to bentonite, providing gentle clarification with minimal volume loss and lees.
Allergen-free, vegan-friendly, and non-GMO, catering to modern consumer preferences and dietary needs.
Optimizes wine for tartrate stabilization with Zenith Uno, ensuring a stable matrix for efficient and reliable results without filtration issues.
Claril ZW is an advanced fining agent specifically formulated to solve protein instability in white, rosé, and sparkling wines—without compromising aroma, color, or structure. A synergistic blend of plant proteins and polysaccharides, Claril ZW is a modern, allergen-free alternative to bentonite, offering gentle, effective clarification with minimal volume loss and lees compaction.
How It Works:
Claril ZW targets unstable proteins by forming electrostatic bonds that cause them to aggregate and precipitate. Its plant-based protein component offers strong affinity for wine proteins, while the polysaccharide fraction helps preserve delicate aromas and supports color stability. Unlike traditional bentonite treatments, Claril ZW offers a cleaner fining action with a more favorable impact on wine sensory quality.
Ideal Foundation for Zenith Uno:
By effectively removing haze-forming proteins, Claril ZW sets the stage for optimal tartrate stabilization with Zenith Uno. Protein instability can compromise the performance of potassium polyaspartate (KPA)—but with Claril ZW, you ensure a clean, stable matrix that allows Zenith Uno to work at full efficiency, without filtration issues or precipitation risk.
Key Benefits:
Highly effective protein stabilization
Allergen-free, vegan-friendly, non-GMO
Preserves aroma, flavor, and mouthfeel
Minimal lees volume and excellent compaction
Perfect preparation for tartrate stabilization with Zenith Uno
Whether used alone to eliminate protein haze or as a strategic partner in your cold stability protocol, Claril ZW gives winemakers a clean, modern, and sustainable path to stability.
Gelatin for improving clarity and aromas
IOC Inocolle™ is a multi-purpose gelatin that is equally useful in juice and wine for clarification and improving aromas.
In red wines, it can improve texture, aromas, and flavors of the finished wine
In red wines, can mildly reduce bitterness and astringency, though COLLE PERLE is better for extremely tannic wines
Can remove unstable/colloidal material
It is particularly useful for juice fining and flotation
Flocculates and settles well, especially when used in conjunction with the silica gel GELOCOLLE
Partially hydrolyzed gelatin solution
Stage of Winemaking: Juice, wine (pre-bentonite addition)
Contact Time: 1 week
Impact: Clarification and aroma revelation
Formulation: Gelatin
Frequently used in: whites, rosés, fruit wines, cider
Recommended Dosage: Bench trials recommended for wine
Juice or wine 300-1000 ppm (30–100mL/hL ) (1.1-3.8 L/1000 gal)
Usage - Juice: Dilute Inocolle 1:1 in water 15–25°C (59–77°F). Add to juice gradually and mix thoroughly. Rack once settled.
Usage - Wine: Dilute Inocolle 1:1 in water 15–25°C (59–77°F). Add Inocolle to wine gradually and mix thoroughly. Racking should be done after settling (typically 1 week). It is not recommended to leave gelatins in wine for more than 30 days. Inocolle can be used in conjunction with GELOCOLLE to improve settling or prevent overfining in whites, rosés, and ciders (see scottlab.com/fining for directions).
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Once opened, use immediately.
Liquid gum arabic for colloidal protection
IOC Flashgum R Liquid™ helps reduce the risk of colloidal deposits in bottled wine and cider.
Protects color in reds, rosés, and fruit wines
Gives perception of sweet and soft characters on the palate
Reduces astringency and increases the perception of volume and fullness in the mouth
Especially usefully in unfiltered wines, where it can minimize colloidal sediment
Can be added 24-72 hours before bottling and does not impact filtration throughput (if filtering)
Gum arabic derived from Acacia seyal
Stage of Winemaking: Pre-bottling
Requires Racking: No
Impact: Colloidal protection, sweetness
Format: Liquid
Formulation: Gum arabic
Frequently used in: Reds, whites, rosés, fruit wines, cider
Recommended Dosage: Bench trials recommended
Wine 400–1200 ppm (40–120 mL/hL) (1.5–4.5 L/1000 gal)
Usage: Flashgum R Liquid should be the last commercial product added to the wine.
Flashgum R Liquid should be added to wine that has already been protein-stabilized and pre-filtered (DE, lenticular, sheet filtration, or crossflowed) just prior to bottling. If available, it is best to use an inline dosing pump to incorporate Flashgum R Liquid into the wine. If an inline dosing pump is unavailable, add product and mix well to obtain even distribution.
If the wine will be filtered at the time of bottling, it is recommended that the addition be done 24–72 hours prior to bottling to allow for proper integration. Flashgum R Liquid is able to pass through final membrane filters (0.45 μm) found on most bottling lines, though filtration is not required after adding Flashgum R Liquid.
It is strongly recommended to conduct bench trials to assess Flashgum R Liquid’s potential impact on filterability and to ensure accurate dosing for colloidal stability.
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.
