{"title":"Wine Fermentation Additives and Tannins","description":"","products":[{"product_id":"copper-sulfate-1-oz","title":"Copper Sulfate (1%) | 1 oz","description":"\u003cp\u003e\r\n\tSome homewinemakers will treat wine affected with Hydrogen Sulfide (rotten egg smell) by stirring with a copper rod or racking through a copper \"scrubby\". Copper converts the the hydrogen sulfide into copper sulfide, which is not soluble in wine. After a few days the wine is racked off the copper sulfide which by that time has precipitated down to the bottom of your vessel. However, putting wine in direct contact with a non-measured amount of copper can result in residual copper being left in your wine, especially in low pH environments.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA more professional approach to the reduciton of Hydrogen Sulfide is to use a measured amount of copper sulfate in a 1% solution. Normally a trial is set up to determine the least amount needed to eliminate the problem (see FIN84 bench trial kit). Because the amounts used are very small, it will be necessary to use a pipette.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tAdd the correct amount of copper sulphate in small .1 ppm doses. Wait several days for the copper sulfide to settle out and then rack off the lees. Do not add copper sulphate during an active fermentation as it may actually cause more hydrogen sulfide to form. If you detect hydrongen sulfide or \"rotten egg\" smell during fermentation, it is a sign of poor yeast nutrition. Add the recommended amount of Fermaid K (AD345) for the amount of yeast you used to correct this issue - it should keep you from having to use the copper later!\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"Default Title","offer_id":51912949334305,"sku":"FIN80","price":3.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/5349.jpg?v=1760671570"},{"product_id":"yeast-nutrient-diammonium-phosphate-dap","title":"Diammonium Phosphate (DAP) - Yeast Nutrient","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eDue to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a \u003cspan style=\"background-color: rgb(255, 255, 0);\"\u003epre-order\u003c\/span\u003e today. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cp\u003e\r\n\tGive your yeast an added boost with this yeast nutrient.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDiammonium Phosphate (DAP) is a good source of nitrogen for yeast. The added nitrogen will help the yeast will remain active through the ferment. Use 1\/2-3\/4 gram per gallon (1\/2 tsp per 5 gallons).\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tA rough approximate of weight is 1 tsp = 3.1 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.\u003c\/div\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913795633441,"sku":"AD330","price":4.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913795666209,"sku":"AD330LB","price":14.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913795731745,"sku":"AD330SACK","price":169.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23138.png?v=1760647117"},{"product_id":"lallemand-goferm-protect-yeast-rehydration-nutrient","title":"Lallemand | Go-Ferm Protect | Yeast Rehydration Nutrient","description":"\u003cp\u003e \u003cstrong\u003eA new, advanced formulation of Go-Ferm\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e Go-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won't be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established.\u003c\/p\u003e \u003cp\u003e Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (\u0026gt;28 Brix), low nutrient levels, overclarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast hydration nutrient: \u003cstrong\u003eGo-Ferm Protect.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more!\u003c\/p\u003e \u003cp\u003e Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1\/3 sugar depletion.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.\u003c\/p\u003e \u003cp\u003e A rough approximate of weight is 1 tsp = 3.2 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.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Like Go Ferm Protect? Then you will love CellarScience® FermStart!\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"10 g","offer_id":51913795764513,"sku":"AD343","price":2.79,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51913795797281,"sku":"AD343A","price":9.99,"currency_code":"USD","in_stock":true},{"title":"625 g","offer_id":51913795830049,"sku":"AD343B","price":46.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51913795862817,"sku":"AD343D","price":134.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913795895585,"sku":"AD343E","price":444.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64574.png?v=1760386381"},{"product_id":"fermaid","title":"Fermaid K","description":"\u003cdiv\u003e \u003carticle class=\"text-token-text-primary w-full\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-48\" dir=\"auto\"\u003e \u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e \u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e \u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e \u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e \u003cdiv class=\"flex max-w-full flex-col grow\"\u003e \u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-author-role=\"assistant\" data-message-id=\"b49062d4-5f3b-4baa-87c3-e990a3c69470\" data-message-model-slug=\"gpt-4o\" dir=\"auto\"\u003e \u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e \u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light\"\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003cp style=\"box-sizing: border-box; border-radius: 0px !important; margin: 0px 0px 10px;\"\u003e Smart brewers know that a yeast starter is the best way to ensure proper cell count and yeast viability prior to pitching. If you want a reliable starter for your batch of beer, you need to feed the yeast. Adding a yeast nutrient to the starter will give the yeast an added boost! Fermaid K is a yeast nutrient that works for starters and main fermentation. Here’s how it works:\u003c\/p\u003e \u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e Fermaid K is a complex formula that provides DAP, free amino acids, yeast hulls, unsaturated fatty acids, sterols; and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals. Yeast use Nitrogen for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts like DAP. The unsaturated fatty acids and sterols available in Fermaid K are important survival factors needed to maintain alcohol resistance. They also help keep volatile acidity levels low. The cell wall fractions, available through the included yeast hulls, absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension. You do not need to add any additional fertilizers or DAP when adding Fermaid K. Use approximately 1 gram per gallon. Rehydrate in distilled water.\u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e A rough approximate of weight is 1 tsp = 4.7 grams. We highly recommend using a scale to weigh the product for an accurate dose.\u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003cp style=\"box-sizing: border-box; border-radius: 0px !important; margin: 0px 0px 10px;\"\u003e For a similar product check out CellarScience® FermFed Yeast Nutrient!\u003c\/p\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/article\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cp\u003e \u003c\/p\u003e \u003c\/div\u003e \u003cp\u003e \u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913795928353,"sku":"AD345","price":1.99,"currency_code":"USD","in_stock":true},{"title":"1 oz.","offer_id":51913795961121,"sku":"AD345E","price":3.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913795993889,"sku":"AD345B","price":6.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913796026657,"sku":"AD345D","price":22.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913796059425,"sku":"AD345C","price":429.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64577.png?v=1760386388"},{"product_id":"yeast-hulls-stuck-sluggish-ferments","title":"Yeast Hulls | For Stuck or Sluggish Ferments","description":"\u003cp\u003e\r\n\tYeast Hulls are ususally the first action when you have a stuck or sluggish alcoholic or malolactic fermentation. Yeast Hulls are essentially dead yeast cells that absorb auto toxic yeast by-products that could be inhibiting your active yeast or ML culture from doing their job - finishing your fermentation! Yeast Hulls are then typically followed by Pro-Desert in the case of a stuck alcoholic fermentation or Acti Ml in the case of a stuck ML ferment.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tAs a side note, Yeast Hulls are included in the Fermaid K mix of nutrients to help prevent problem ferments from the onset. The reason you would not use Fermaid K for most stuck ferments is that Fermaid K contains DAP. If DAP (Diammonium Phosphate) is added to the ferment past the point of metabolization by the yeast it could potentially leave an unwanted, residual flavor. Use at the rate of .5 to .9 grams per gallon. If stored in a cool, dry place, will last up to 3 years.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 2 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.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"5 g","offer_id":51913796092193,"sku":"AD346A","price":1.69,"currency_code":"USD","in_stock":true},{"title":"50 g","offer_id":51913796124961,"sku":"AD346","price":3.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913796157729,"sku":"AD346B","price":24.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913796190497,"sku":"AD346SACK","price":249.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9569.jpg?v=1760703192"},{"product_id":"actiml","title":"ACTI-ML","description":"\u003cp\u003e\r\n\tActi-ML is a Malolactic nutrient used during rehydration of both direct inoculation and standard-type Malolactic Bacteria strains. It is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep the bacteria in suspension. Acti-ML can help strengthen the development of bacteria growth under difficult conditions.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tPlease note that due to its unique formulation, only Acti-ML can be used in the hydration phase of malolactic bacteria. Other ML nutrient formulas are not compatible with this protocol and their use during the hydration phase could severely limit the bacteria's viability!\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tActi-ML serves an analogous function to Go-Ferm Protect in yeast fermentations.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use:\u003c\/strong\u003e\u003cbr\u003e\r\n\tMix Acti-ML into 5 times its weight in 25C (77F) chlorine-free water. Add your bacterial culture, then wait 15 minutes before adding to the wine. \u003cspan style=\"font-weight: bold;\"\u003eDosage rate: 0.84g\/gal\u003c\/span\u003e of wine\u003cbr\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"5 g","offer_id":51913796223265,"sku":"AD347","price":2.29,"currency_code":"USD","in_stock":true},{"title":"50 g","offer_id":51913796256033,"sku":"AD347A","price":8.99,"currency_code":"USD","in_stock":false},{"title":"1000 g","offer_id":51913796288801,"sku":"AD347B","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64573.png?v=1760386399"},{"product_id":"opti-malo","title":"Opti Malo Plus","description":"\u003cp\u003e\r\n\tOpti'Malo Plus is a natural nutrient developed by Lallemand specifically for Malolactic Fermentation. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fementation.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tOpti'Malo Plus serves an analogous function to Fermaid-K for yeast fermentations.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use:\u003c\/strong\u003e\u003cbr\u003e\r\n\tSuspend in a small amount of wine or water (just enough to dissolve it) and add to the wine at the same time as the Malolactic bacteria. Opti'Malo Plus should not be added directly to the rehydration water.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eRecommended Dosage: Use Opti'Malo Plus at a rate of 1 g\/gal of wine.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 3.1 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. \u003c\/strong\u003e\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"6g","offer_id":51913796321569,"sku":"AD349","price":2.69,"currency_code":"USD","in_stock":true},{"title":"60g","offer_id":51913796354337,"sku":"AD349A","price":10.49,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51913796387105,"sku":"AD349C","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/14706.jpg?v=1760679201"},{"product_id":"lallzyme-fermentation-enzyme-early-drinking-red-wines","title":"Lallzyme EX","description":"\u003carticle class=\"text-token-text-primary w-full\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-74\" dir=\"auto\"\u003e\r\n\t\u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\r\n\t\t\u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e\r\n\t\t\t\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\t\t\t\t\u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e\r\n\t\t\t\t\t\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\r\n\t\t\t\t\t\t\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-author-role=\"assistant\" data-message-id=\"d7a896bd-2e02-43b2-a695-8affe805ce23\" data-message-model-slug=\"gpt-4o\" dir=\"auto\"\u003e\r\n\t\t\t\t\t\t\t\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\r\n\t\t\t\t\t\t\t\t\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"89\" data-start=\"0\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"89\" data-start=\"0\"\u003eLallzyme EX – Enzyme for Enhanced Color and Juice Release in Early-Drinking Red Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cul data-end=\"486\" data-start=\"91\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"164\" data-start=\"91\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"164\" data-start=\"93\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tImproves color extraction while preserving soft, approachable tannins\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"244\" data-start=\"165\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"244\" data-start=\"167\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tIncreases free-run and press juice yield by breaking down cell wall pectins\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"323\" data-start=\"245\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"323\" data-start=\"247\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tEnhances clarification and reduces solids for easier pressing and settling\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"397\" data-start=\"324\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"397\" data-start=\"326\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tSupports smooth mouthfeel in red wines intended for early consumption\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"486\" data-start=\"398\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"486\" data-start=\"400\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tBalanced enzyme activity preserves varietal fruit while aiding extraction efficiency\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1135\" data-start=\"488\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tLallzyme EX is a gentle maceration enzyme developed by Lallemand for red wine fermentations where balance, early drinkability, and clean extraction are key. Its primary function is to degrade grape skin cell walls through pectinase and hemicellulase activity, improving juice yield and the release of color compounds without promoting aggressive tannin extraction. This makes it particularly well-suited for light- to medium-bodied red wines or warm-climate varietals where managing tannin levels is critical. EX helps clarify must, improve press efficiency, and support the production of soft, fruit-driven wines that are ready for market sooner.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1583\" data-start=\"1137\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1190\" data-start=\"1137\"\u003eComparison to Other Lallemand Maceration Enzymes:\u003c\/strong\u003e\u003cbr data-end=\"1193\" data-start=\"1190\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tCompared to \u003cstrong data-end=\"1422\" data-start=\"1414\"\u003eEX-V\u003c\/strong\u003e, which targets \u003cstrong data-end=\"1478\" data-start=\"1438\"\u003etannin structure and aging potential\u003c\/strong\u003e, EX is better for \u003cstrong data-end=\"1523\" data-is-only-node=\"\" data-start=\"1497\"\u003efresh, youthful styles\u003c\/strong\u003e that prioritize fruit expression and roundness. In summary:\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cul data-end=\"1796\" data-start=\"1585\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"1657\" data-start=\"1585\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1657\" data-start=\"1587\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1593\" data-start=\"1587\"\u003eEX\u003c\/strong\u003e = best for early-release reds, softer tannins, moderate color\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"1711\" data-start=\"1658\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1711\" data-start=\"1660\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1668\" data-start=\"1660\"\u003eEX-V\u003c\/strong\u003e = ideal for structure and age-worthines\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2063\" data-start=\"1798\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1810\" data-start=\"1798\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1813\" data-start=\"1810\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tDilute Lallzyme EX in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the start of fermentation. Mix well to ensure even distribution. Best activity between 20–30°C. Avoid use below 10°C or after fermentation is complete.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2255\" data-start=\"2065\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"2080\" data-start=\"2065\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"2083\" data-start=\"2080\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tRecommended dosage: 20–30 grams per ton of grapes\u003cbr data-end=\"2135\" data-start=\"2132\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.44–0.66 grams per hectoliter (assuming 450 L\/ton)\u003cbr data-end=\"2191\" data-start=\"2188\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.0044–0.0066 grams per liter\u003cbr data-end=\"2225\" data-start=\"2222\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.017–0.025 grams per gallon\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2454\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2257\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tUse the lower range for softer grapes or longer macerations. Use higher rates when working with firmer-skinned varieties or short fermentations where improved extraction and juice yield are needed.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\u003c\/div\u003e\r\n\t\t\u003c\/div\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/article\u003e\r\n\u003cdiv aria-hidden=\"true\" class=\"pointer-events-none h-px w-px\" data-edge=\"true\"\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.8 g","offer_id":51913796452641,"sku":"AD351","price":2.39,"currency_code":"USD","in_stock":true},{"title":"8 g","offer_id":51913796485409,"sku":"AD351B","price":6.99,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51913796518177,"sku":"AD351C","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13713.jpg?v=1760698166"},{"product_id":"delvozyme-lysozyme","title":"Delvozyme® (Lysozyme)","description":"\u003cp\u003e\r\n\t\u003cb\u003eWine Making\u003c\/b\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tUse 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tDosage:\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tTo 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tTo Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tStabilizing wine after MLF is complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tWhen 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tFor 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tDirections 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t**Note: 3tsp Delvozyme = 5g\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cb\u003eBeer Making\u003c\/b\u003e\u003cbr\u003e\r\n\tDelvozyme 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.\u003cbr\u003e\r\n\tStorage: Should be stored at room temperatures in a dry environment, can be stored up to 5 years.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"50 g","offer_id":51913796780321,"sku":"AD352","price":34.99,"currency_code":"USD","in_stock":true},{"title":"150 g","offer_id":51913796813089,"sku":"AD352A","price":78.99,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51913796845857,"sku":"AD352C","price":399.99,"currency_code":"USD","in_stock":true},{"title":"5 kg","offer_id":51913796878625,"sku":"AD352D","price":1490.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23702.png?v=1760674274"},{"product_id":"lallzyme-cuvee-blanc-fermentation-enzyme-white-wines","title":"Lallzyme Cuvee Blanc | Fermentation Enzyme for White Wines","description":"\u003cp data-end=\"92\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"92\" data-start=\"0\"\u003eLallzyme Cuvee Blanc – Enzyme for Aroma Release and Finesse in White and Sparkling Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"483\" data-start=\"94\"\u003e\r\n\t\u003cli data-end=\"171\" data-start=\"94\"\u003e\r\n\t\t\u003cp data-end=\"171\" data-start=\"96\"\u003e\r\n\t\t\tEnhances aroma expression by unlocking bound terpene and thiol precursors\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"251\" data-start=\"172\"\u003e\r\n\t\t\u003cp data-end=\"251\" data-start=\"174\"\u003e\r\n\t\t\tImproves clarification and filterability through efficient pectin breakdown\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"321\" data-start=\"252\"\u003e\r\n\t\t\u003cp data-end=\"321\" data-start=\"254\"\u003e\r\n\t\t\tIncreases finesse and texture by gently releasing polysaccharides\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"398\" data-start=\"322\"\u003e\r\n\t\t\u003cp data-end=\"398\" data-start=\"324\"\u003e\r\n\t\t\tIdeal for varietal whites and sparkling base wines where delicacy is key\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"483\" data-start=\"399\"\u003e\r\n\t\t\u003cp data-end=\"483\" data-start=\"401\"\u003e\r\n\t\t\tBalanced glycosidase activity preserves freshness without compromising stability\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1117\" data-start=\"485\"\u003e\r\n\tLallzyme Cuvee Blanc is a highly specific enzyme developed by Lallemand for the production of elegant, aromatic white and sparkling wines. It offers a delicate balance of pectinase and glycosidase activity that breaks down grape cell walls to improve clarification while simultaneously releasing aroma precursors trapped in glycosidic form. This selective activity enhances varietal expression—especially in terpene- and thiol-rich varieties—without producing off-flavors or excessive bitterness. The result is a wine with lifted aromatics, better mouthfeel, and improved stability, ideal for styles requiring precision and finesse.\u003c\/p\u003e\r\n\u003cp data-end=\"1525\" data-start=\"1119\"\u003e\r\n\t\u003cstrong data-end=\"1131\" data-start=\"1119\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1134\" data-start=\"1131\"\u003e\r\n\tDilute Lallzyme Cuvee Blanc in 10 times its weight of chlorine-free water. Add to juice or wine at the preferred stage—either pre-fermentation for aroma release and settling, or post-fermentation for finishing and clarification. Ensure even distribution by mixing thoroughly. Optimal temperature range is 12–20°C. Avoid use below 10°C or in combination with bentonite or SO₂ during addition.\u003c\/p\u003e\r\n\u003cp data-end=\"1652\" data-start=\"1527\"\u003e\r\n\t\u003cstrong data-end=\"1542\" data-start=\"1527\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"1545\" data-start=\"1542\"\u003e\r\n\tRecommended dosage: 2–4 grams per hectoliter\u003cbr data-end=\"1592\" data-start=\"1589\"\u003e\r\n\t= 0.02–0.04 grams per liter\u003cbr data-end=\"1622\" data-start=\"1619\"\u003e\r\n\t= 0.076–0.151 grams per gallon\u003c\/p\u003e\r\n\u003cp data-end=\"1926\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1654\"\u003e\r\n\tUse 2 g\/hL for lighter aromatics or wines already showing good varietal character. Increase to 4 g\/hL in more neutral juices or when maximizing aromatic potential is desired. Allow adequate contact time—typically 24 to 48 hours—depending on the winemaking stage and style.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.8 g","offer_id":51913796911393,"sku":"AD353","price":2.99,"currency_code":"USD","in_stock":true},{"title":"8 g","offer_id":51913796944161,"sku":"AD353A","price":9.49,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51913796976929,"sku":"AD353B","price":58.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13718.jpg?v=1760680107"},{"product_id":"lallzyme-cmax","title":"Lallzyme C-Max |","description":"\u003cul data-end=\"536\" data-start=\"115\"\u003e\r\n\t\u003cli data-end=\"210\" data-start=\"115\"\u003e\r\n\t\t\u003cp data-end=\"210\" data-start=\"117\"\u003e\r\n\t\t\tEnhances clarification and static settling of white and rosé musts under extreme conditions\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"303\" data-start=\"211\"\u003e\r\n\t\t\u003cp data-end=\"303\" data-start=\"213\"\u003e\r\n\t\t\tActive and fast depectinisation at low temperature, low pH, or high total pectin content\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"376\" data-start=\"304\"\u003e\r\n\t\t\u003cp data-end=\"376\" data-start=\"306\"\u003e\r\n\t\t\tProduces rapid, compact lees and improves juice quality consistently\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"453\" data-start=\"377\"\u003e\r\n\t\t\u003cp data-end=\"453\" data-start=\"379\"\u003e\r\n\t\t\tRequires lower dosage for effective results compared to standard enzymes\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"536\" data-start=\"454\"\u003e\r\n\t\t\u003cp data-end=\"536\" data-start=\"456\"\u003e\r\n\t\t\tCinnamyl-esterase-free pectinase blend minimizes ethylphenol precursor release\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1191\" data-start=\"538\"\u003e\r\n\tLallzyme C-MAX™ is a micro-granulated pectolytic enzyme derived from \u003cem data-end=\"626\" data-start=\"607\"\u003eAspergillus niger\u003c\/em\u003e, formulated for use in white and rosé wine production where settling conditions may be difficult. With high activities of pectin lyase, pectin methyl esterase, and polygalacturonase, it provides fast, efficient breakdown of pectin, even at low temperatures (as low as 8 °C \/ 46 °F) or low pH. Its action reduces must viscosity, speeds up clarification, and generates compact, easy-to-rack lees. Because it contains no cinnamyl esterase, Lallzyme C-MAX™ also limits the formation of ethylphenol precursors, contributing to cleaner, more varietally expressive wines.\u003c\/p\u003e\r\n\u003cp data-end=\"1526\" data-start=\"1193\"\u003e\r\n\t\u003cstrong data-end=\"1214\" data-start=\"1193\"\u003eProtocol for Use:\u003c\/strong\u003e\u003cbr data-end=\"1217\" data-start=\"1214\"\u003e\r\n\tAdd after pressing or directly into the settling tank. Dilute the enzyme in 10 times its weight in water or juice before use. Mix thoroughly for uniform distribution. Do not add bentonite during enzyme treatment. Clarification typically completes within 24 hours depending on temperature and juice conditions.\u003c\/p\u003e\r\n\u003cp data-end=\"1546\" data-start=\"1528\"\u003e\r\n\t\u003cstrong data-end=\"1544\" data-start=\"1528\"\u003eUsage Rates:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"1742\" data-start=\"1547\"\u003e\r\n\t\u003cli data-end=\"1638\" data-start=\"1547\"\u003e\r\n\t\t\u003cp data-end=\"1638\" data-start=\"1549\"\u003e\r\n\t\t\tStandard conditions (\u0026gt;12 °C \/ 54 °F): 0.5–1.0 g\/hL = 0.005–0.01 g\/L = 0.019–0.038 g\/gal\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"1742\" data-start=\"1639\"\u003e\r\n\t\t\u003cp data-end=\"1742\" data-start=\"1641\"\u003e\r\n\t\t\tCold or high-pectin conditions (8–12 °C \/ 46–54 °F): 1.0–2.0 g\/hL = 0.01–0.02 g\/L = 0.038–0.076 g\/gal\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1864\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1744\"\u003e\r\n\tStore in original sealed packaging at 5–15 °C (41–59 °F) in a dry place. Suitable for organic and vegan wine production.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.6 g","offer_id":51913797009697,"sku":"AD354","price":2.89,"currency_code":"USD","in_stock":true},{"title":"6 g","offer_id":51913797042465,"sku":"AD354A","price":9.29,"currency_code":"USD","in_stock":true},{"title":"250 g","offer_id":51913797075233,"sku":"AD354B","price":134.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/37334.png?v=1760666358"},{"product_id":"lallemand-opti-red-color-body-tannin-integration","title":"Opti-Red","description":"\u003cp data-end=\"90\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"90\" data-start=\"0\"\u003eOptiRED – Lallemand Yeast Derivative for Color, Body \u0026amp; Tannin Integration in Red Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"594\" data-start=\"92\"\u003e\r\n\t\u003cli data-end=\"190\" data-start=\"92\"\u003e\r\n\t\t\u003cp data-end=\"190\" data-start=\"94\"\u003e\r\n\t\t\tEnhances early formation of polysaccharide–polyphenol complexes for more intense, stable color\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"257\" data-start=\"191\"\u003e\r\n\t\t\u003cp data-end=\"257\" data-start=\"193\"\u003e\r\n\t\t\tRounds and smooths tannins to reduce harshness and astringency\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"340\" data-start=\"258\"\u003e\r\n\t\t\u003cp data-end=\"340\" data-start=\"260\"\u003e\r\n\t\t\tBuilds fuller body and improved mouthfeel without altering varietal expression\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"435\" data-start=\"341\"\u003e\r\n\t\t\u003cp data-end=\"435\" data-start=\"343\"\u003e\r\n\t\t\tCan be used at the start or during fermentation for flexible control over tannin structure\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"594\" data-start=\"436\"\u003e\r\n\t\t\u003cp data-end=\"594\" data-start=\"438\"\u003e\r\n\t\t\tOutperforms generic inactivated yeast products by delivering high‑molecular‑weight mannoproteins via MEX™ processing\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"674\" data-start=\"596\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eOptiRED 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.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-end=\"848\" data-start=\"676\"\u003e\r\n\t\u003cstrong data-end=\"688\" data-start=\"676\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"691\" data-start=\"688\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eSuspend 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:\u003c\/span\u003e\u003cbr data-end=\"731\" data-start=\"728\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e• At the \u003cstrong data-end=\"62\" data-start=\"9\"\u003ebeginning of maceration or alcoholic fermentation\u003c\/strong\u003e for enhanced color protection and tannin integration\u003c\/span\u003e\u003cbr data-end=\"771\" data-start=\"768\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e• Toward the \u003cstrong data-end=\"36\" data-start=\"13\"\u003eend of fermentation\u003c\/strong\u003e to smooth out persistent harshness without affecting initial extraction.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-end=\"987\" data-start=\"850\"\u003e\r\n\t\u003cstrong data-end=\"865\" data-start=\"850\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"868\" data-start=\"865\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eRecommended dosage: 20–40 g per hectoliter\u003c\/span\u003e\u003cbr data-end=\"908\" data-start=\"905\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e= 0.2–0.4 g per liter\u003c\/span\u003e\u003cbr data-end=\"948\" data-start=\"945\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e= 0.76–1.5 g per gallon\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-end=\"1069\" data-start=\"989\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eFor standard use, 30 g\/hL (0.3 g\/L or ~1.14 g\/gal) provides excellent balance between color enhancement and mouthfeel refinement\u003c\/span\u003e.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tFor 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.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913797108001,"sku":"AD355","price":2.69,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913797140769,"sku":"AD355B","price":10.49,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51913797173537,"sku":"AD355C","price":139.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913797206305,"sku":"AD355E","price":449.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64570.png?v=1760386432"},{"product_id":"lallemand-optiwhite-freshness-mouthfeel-oxidation-protection","title":"Opti-White","description":"\u003cp\u003e\r\n\tIf 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.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDerived 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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tApproximately 3.4g\/tsp. For best results, we recommend using a scale to weigh out the product for an accurate dose.\u003c\/div\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"15 g","offer_id":51913797239073,"sku":"AD356","price":4.49,"currency_code":"USD","in_stock":true},{"title":"150 g","offer_id":51913797271841,"sku":"AD356A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51913797304609,"sku":"AD356C","price":145.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64571.png?v=1760386438"},{"product_id":"potassium-metabisulfite","title":"Potassium Metabisulfite","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eDue to high demand, some of these items are currently out of stock but available for \u003cspan style=\"background-color: rgb(255, 255, 0);\"\u003epre-order\u003c\/span\u003e. Please check status notes below when selecting a size option to see if it is In Stock or tagged as PreBook. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cp\u003e\r\n\tPotassium 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).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tThe 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tIn 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tNote 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tIn 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tThe 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.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"4 oz.","offer_id":51913797337377,"sku":"AD495","price":6.99,"currency_code":"USD","in_stock":false},{"title":"1 lb.","offer_id":51913797370145,"sku":"AD500","price":11.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913797402913,"sku":"AD500A","price":35.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913797435681,"sku":"AD500S","price":239.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9510.jpg?v=1760702902"},{"product_id":"sorbistat-potassium-sorbate","title":"Potassium Sorbate (Sorbistat K)","description":"\u003cp\u003e\r\n\tSorbistat 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.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA 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.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"30 g","offer_id":51913797468449,"sku":"AD520","price":2.27,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913797501217,"sku":"AD520LB","price":19.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913797533985,"sku":"AD5205LB","price":69.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913797566753,"sku":"AD520S","price":399.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13722.jpg?v=1760672112"},{"product_id":"citric-acid","title":"Citric Acid","description":"\u003cp\u003e\r\n\tUsed primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tbsp per gallon along with 1 tbsp meta per gallon. Citric is not added directly to must prior to either primary or ml fermentation as its metabolism can lead to volatile acidity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 4 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.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t Domestically produced in the USA. \u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913886990625,"sku":"AD610","price":2.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887023393,"sku":"AD610LB","price":8.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913887056161,"sku":"AD6105LB","price":39.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913887088929,"sku":"AD610S","price":169.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913887121697,"sku":"AD610SACK","price":259.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23158.png?v=1760690222"},{"product_id":"ascorbic-acid","title":"Ascorbic Acid","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eDue to high demand, this item is currently out of stock. Be the first to receive your items by placing a \u003cspan style=\"background-color:#ffff00;\"\u003epre-order\u003c\/span\u003e today. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tAscorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning. However, this hydrogen peroxide itself needs to be removed from the wine in order to avoid the very phenomenon that was trying to be avoided in the first place, namely oxidizing the wine. The answer lies in always making sure that the free SO2 levels are correct, both before the ascorbic addition is to be made and after. (Note that \"Titrettes\" are not accurate enough for this, and that a more precise means of determing free SO2 is needed, such as an Aeration-Oxidation set-up). Addition rate is around 50 mg\/l (ppm) as long as the free SO2 is maintained at 30 mg\/l (ppm).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 3.2 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.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"1 OZ.","offer_id":51913887154465,"sku":"AD614","price":2.49,"currency_code":"USD","in_stock":true},{"title":"2 oz.","offer_id":51913887187233,"sku":"AD615","price":4.49,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887220001,"sku":"AD615LB","price":24.49,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913887252769,"sku":"AD6155LB","price":109.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913887285537,"sku":"AD615S","price":879.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23672.png?v=1760644339"},{"product_id":"tartaric-acid","title":"Tartaric Acid","description":"\u003cp\u003e\r\n\tFor the beer maker who is also intrigued with making wine.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tMoreWine!'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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t3.8g per gallon adjusts acidity by +.1%. \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAs a note:\u003c\/strong\u003e 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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913887318305,"sku":"AD620","price":3.89,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887351073,"sku":"AD621","price":19.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913887383841,"sku":"AD622","price":79.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913887416609,"sku":"AD620S","price":349.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/22028.jpg?v=1760673089"},{"product_id":"malic-acid","title":"Malic Acid Powder","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eDue to high demand, the 55 lb is currently out of stock. Be the first to receive your items by placing a \u003cspan style=\"background-color:#ffff00;\"\u003epre-order\u003c\/span\u003e today. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic acid is the acid found in apples and is therefore the best choice for adjusting ciders.  Malic is less sour than tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 2.7 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.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913887449377,"sku":"AD630","price":2.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887482145,"sku":"AD630LB","price":8.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913887514913,"sku":"AD6305LB","price":29.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913887547681,"sku":"AD630S","price":249.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913887580449,"sku":"AD630SACK","price":379.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13738.jpg?v=1760664114"},{"product_id":"potassium-carbonate","title":"Potassium Carbonate","description":"\u003cp\u003e\r\n\tPotassium 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.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA 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.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913887645985,"sku":"AD640","price":1.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887678753,"sku":"AD640LB","price":5.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913887711521,"sku":"AD640SACK","price":169.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":52813301252385,"sku":"AD640S","price":179.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9724.jpg?v=1760658777"},{"product_id":"bentonite-volclay-kwk-krystal-klear","title":"Bentonite | Volclay KWK Krystal Klear","description":"\u003cp\u003e Volclay KWK Krystal Klear Bentonite is a clay-like mineral with a negative charge that, similar to Sparkolloid, removes positively charged particles. It is most effective when the wine is at a warmer temperature, so we recommend using it for fining in late spring or early summer. It also works better at lower pH levels because proteins have a stronger positive charge in more acidic conditions. \u003c\/p\u003e \u003ch3 data-end=\"415\" data-start=\"372\"\u003e Generic Low-Level Fining for 5 Gallons:\u003c\/h3\u003e \u003cul data-end=\"746\" data-start=\"416\"\u003e \u003cli data-end=\"538\" data-start=\"416\"\u003e Blend \u003cstrong data-end=\"435\" data-start=\"424\"\u003e1\/2 tsp\u003c\/strong\u003e (about 3g) of bentonite with \u003cstrong data-end=\"476\" data-start=\"465\"\u003e1\/2 cup\u003c\/strong\u003e of hot water (140 to 200°F) in a blender for \u003cstrong data-end=\"537\" data-start=\"522\"\u003e1-2 minutes\u003c\/strong\u003e.\u003c\/li\u003e \u003cli data-end=\"628\" data-start=\"539\"\u003e Let the mixture sit for \u003cstrong data-end=\"579\" data-start=\"565\"\u003e60 minutes\u003c\/strong\u003e, then stir it well before adding it to the wine.\u003c\/li\u003e \u003cli data-end=\"693\" data-start=\"629\"\u003e Allow the wine to stand for \u003cstrong data-end=\"673\" data-start=\"659\"\u003e10-14 days\u003c\/strong\u003e before racking off.\u003c\/li\u003e \u003cli data-end=\"746\" data-start=\"694\"\u003e This method achieves a fining rate of \u003cstrong data-end=\"745\" data-start=\"734\"\u003e0.16g\/L\u003c\/strong\u003e.\u003c\/li\u003e \u003c\/ul\u003e \u003ch3 data-end=\"777\" data-start=\"748\"\u003e Generic Mid-Level Fining:\u003c\/h3\u003e \u003cul data-end=\"925\" data-start=\"778\"\u003e \u003cli data-end=\"873\" data-start=\"778\"\u003e Follow the same steps as above but use \u003cstrong data-end=\"830\" data-start=\"819\"\u003e9 grams\u003c\/strong\u003e of bentonite and \u003cstrong data-end=\"859\" data-start=\"848\"\u003e3\/4 cup\u003c\/strong\u003e of hot water.\u003c\/li\u003e \u003cli data-end=\"925\" data-start=\"874\"\u003e This method achieves a fining rate of \u003cstrong data-end=\"924\" data-start=\"914\"\u003e0.5g\/L\u003c\/strong\u003e.\u003c\/li\u003e \u003c\/ul\u003e \u003ch3 data-end=\"956\" data-start=\"927\"\u003e More Scientific Approach:\u003c\/h3\u003e \u003cul data-end=\"1847\" data-start=\"957\"\u003e \u003cli data-end=\"1099\" data-start=\"957\"\u003e You can create a \u003cstrong data-end=\"1007\" data-start=\"976\"\u003e5% bentonite stock solution\u003c\/strong\u003e and run bench trials to determine the lowest effective concentration for clearing the wine.\u003c\/li\u003e \u003cli data-end=\"1284\" data-start=\"1100\"\u003e Since fining is non-selective, it removes both undesirable particles like yeast and some desirable phenolic compounds. Therefore, it's best to use the lowest effective concentration.\u003c\/li\u003e \u003cli data-end=\"1442\" data-start=\"1285\"\u003e To make a \u003cstrong data-end=\"1312\" data-start=\"1297\"\u003e5% solution\u003c\/strong\u003e, dissolve \u003cstrong data-end=\"1335\" data-start=\"1323\"\u003e50 grams\u003c\/strong\u003e of bentonite in \u003cstrong data-end=\"1374\" data-start=\"1352\"\u003e850ml of hot water\u003c\/strong\u003e, mix thoroughly, and top up with water to a final volume of \u003cstrong data-end=\"1441\" data-start=\"1435\"\u003e1L\u003c\/strong\u003e.\u003c\/li\u003e \u003cli data-end=\"1673\" data-start=\"1443\"\u003e Set up trials with clear jars of equal volume, adding varying amounts of the solution to achieve addition rates between \u003cstrong data-end=\"1575\" data-start=\"1565\"\u003e0.3g\/L\u003c\/strong\u003e and \u003cstrong data-end=\"1590\" data-start=\"1580\"\u003e2.0g\/L\u003c\/strong\u003e. You’ll need to do some calculations to determine the right amount for your needs.\u003c\/li\u003e \u003cli data-end=\"1847\" data-start=\"1674\"\u003e Let the trials clear overnight. For more detailed technical information, consult BK653 - Monitoring the Winemaking Process from Grapes to Wine - Techniques \u0026amp; Concepts.\u003c\/li\u003e \u003c\/ul\u003e \u003ch3 data-end=\"1875\" data-start=\"1849\"\u003e Fining with Wine Kits:\u003c\/h3\u003e \u003cul data-end=\"2186\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1876\"\u003e \u003cli data-end=\"2186\" data-is-last-node=\"\" data-start=\"1876\"\u003e When using a wine kit made from concentrate, bentonite is typically added on the first day for a few reasons. \u003cul data-end=\"2186\" data-is-last-node=\"\" data-start=\"1991\"\u003e \u003cli data-end=\"2040\" data-start=\"1991\"\u003e It serves as a nucleation site for CO2 removal.\u003c\/li\u003e \u003cli data-end=\"2186\" data-is-last-node=\"\" data-start=\"2043\"\u003e The CO2 movement helps distribute the bentonite throughout the wine, allowing you to use less and achieve effective fining in a shorter time.\u003c\/li\u003e \u003c\/ul\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003c\/p\u003e","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913892757793,"sku":"FIN60","price":1.99,"currency_code":"USD","in_stock":true},{"title":"8 oz.","offer_id":51913892790561,"sku":"FIN59","price":2.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913892823329,"sku":"FIN60LB","price":4.49,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913892856097,"sku":"FIN605LB","price":9.99,"currency_code":"USD","in_stock":true},{"title":"50 LB.","offer_id":51913892888865,"sku":"FIN60BULK","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/35876.png?v=1760688393"},{"product_id":"polycacel","title":"Polycacel","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eThis product replaces our FIN73 - Polylact\u003c\/strong\u003e\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tPolycacel can be used both curatively and preventatively against browning and pinking in white juice or in wine under long term storage conditions. Polycacel helps improve wine color and overall organoleptic properties. A is a blend of polyvinylpolypyrolidone (PVPP), soluble postassium casein and micropulverized cellulose. This specific blend allows for more complete action on phenolic compounds while avoiding over-stripping the wine.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use:\u003c\/strong\u003e\u003cbr\u003e\r\n\tSlowly mix Polycacel in 20 times its weight in cold water \u003cstrong\u003e(do not use juice or wine)\u003c\/strong\u003e. Allow the mixture to stand for 2 hours. For enhanced homogenization, gradually add the Polycacel to the wine container while mixing.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eDosages:\u003c\/strong\u003e\u003cbr\u003e\r\n\tTo protect from oxidation, add to wine and mix thoroughly: 150-300 ppm\u003cbr\u003e\r\n\tTo treat oxidized juice, add during cold settling: 300-700 ppm\u003cbr\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"5.5 g","offer_id":51913892921633,"sku":"FIN61","price":5.99,"currency_code":"USD","in_stock":true},{"title":"55 g","offer_id":51913892954401,"sku":"FIN61A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"5 kg","offer_id":51913892987169,"sku":"FIN61B","price":519.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9582.jpg?v=1760643274"},{"product_id":"cristalline","title":"Cristalline Plus","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eThis product is a direct replacement for our FIN74 - Ichtyocolle.\u003c\/strong\u003e\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tRecommended for whites, roses and fruit wines, Cristaline Plus is a blend of isinglass (fish-derived protein) and citric acid stabilized with SO2. Cristaline Plus has a strong positive charge which makes it very effective at improving the clarity of a wine (even those that are made from botrytised grapes). As an added benefit, Cristaline Plus can help improve the filterability of a wine. Cristaline Plus is not sensitive to cold temperatures and may be slow to finish settling. The use of Gelocolle (FIN64) an hour after the addition of Cristaline Plus will help speed the settling process and create a more compact lees.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use:\u003c\/strong\u003e Dissolve Cristaline Plus in 150-200 times its weight (75-100 mL) of clean, warm water (59-68 F\/15-20 C)\u003cbr\u003e\r\n\tLet mixture swell for 3 hours\u003cbr\u003e\r\n\tIf the solution is too viscous add additional warm water\u003cbr\u003e\r\n\tAdd the solution quickly into the whole volume of wine to be treated while stirring and mix well to distribute the Cristaline Plus evenly throughout the wine\u003cbr\u003e\r\n\tRack as soon as the lees are well settled (wait 72 hours before filtering or allow 8-10 days settling before racking)\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eDosage Range:\u003c\/strong\u003e 15-30ppm (mg\/L)\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.5 g","offer_id":51913893019937,"sku":"FIN62","price":1.79,"currency_code":"USD","in_stock":true},{"title":"5 g","offer_id":51913893052705,"sku":"FIN62A","price":6.99,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51913893085473,"sku":"FIN62B","price":223.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9583.jpg?v=1761674985"},{"product_id":"caseinate-de-potassium-caseine-soluble","title":"Caseinate de Potassium (Caseine Soluble)","description":"\u003cp\u003e\r\n\tCaseinate de Potassium, formally Caseine Soluble, is a concentrated, powdered form of Potassium Caseinate produced from milk. Helps eliminate oxidized phenolic (brown colored) and bitter compounds in white wines, rose wines, fruit wines, and meads. Caseinate de Potassium can be used preemptively in the must or as a curative step on finished wine.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eRecommended Dosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tIn Juice: 1.9-3.8 g\/gal (500-1000 ppm)\u003cbr\u003e\r\n\tIn Wine: 0.8-3.8 g\/gal (200-1000 ppm)\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003ePreparation For Use\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdd the pre-measured amount of Caseinate de Potassium to 10 times its weight of cold water (do not use juice or wine).\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAllow the solution to swell for 4 hours\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tStir to dissolve any lumps\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tWhen completely dissolved, add the mixture slowly to the juice or wine while stirring continuously (for juice, add Caseinate de Potassium before settling).\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tOnce added, strongly stir the entire wine volume to get the Caseinate de Potassium to integrate with the wine.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tOnce Caseinate de Potassium has been dissolved, use the preparation within 2 hours.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMinimum contact is 2 days, maximum 15 days.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cbr\u003e\r\n\u003cp\u003e\r\n\tThe amount needed for your specific wine is best determined by a bench trial.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA 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.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"1 oz.","offer_id":51913893118241,"sku":"FIN63","price":7.99,"currency_code":"USD","in_stock":true},{"title":"10 oz.","offer_id":51913893151009,"sku":"FIN63A","price":39.99,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51913893183777,"sku":"FIN63B","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9719.jpg?v=1760654166"},{"product_id":"gelocolle","title":"Gelocolle","description":"\u003cp\u003e\r\n\tOften used with isinglass, bentonite, gelatins, and other organically derived fining agents to help compact the lees, Gelocolle is a liquid solution of suspended silica that is used during fining to help improve settling. Gelocolle also helps to limit the risk of over-fining when used in conjuction with other fining agents. Gelocolle can also be used to remove excess protein in both red and white wine, thereby improving their filterability. Gelocolle is completely inert and will not add any flavor or aroma to the wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use\u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd Gelocolle 1 hour after the fining agent. Mix well to ensure homogenization.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tRecommended Dosage:\u003cbr\u003e\r\n\tIn general, use Gelocolle at a rate of 1 mL Gelocolle per 1 g of the fining agent you are aiding. For protein removal use 5 ml Gelocolle per gallon of wine.\u003cbr\u003e\r\n\t\u003cstrong\u003eNote:\u003c\/strong\u003e When using Gelocolle with a gelatin fining, use 1.0 mL of Gelocolle to 1.0 mL of gelatin.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tOnce opened use immediately.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tBest stored at 50-68 F (10-20 C). Gelocolle solidifies irreversibly when frozen.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"30 mL","offer_id":51913893216545,"sku":"FIN64","price":4.49,"currency_code":"USD","in_stock":true},{"title":"1 L","offer_id":51913893249313,"sku":"FIN64A","price":39.99,"currency_code":"USD","in_stock":false},{"title":"5 L","offer_id":51913893282081,"sku":"FIN64B","price":126.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9555.jpg?v=1760689842"},{"product_id":"lallemand-reduless-inactivated-yeast-copper-fixes-h2s-issues","title":"Lallemand Reduless | Inactivated Yeast with Copper |  Fixes H2S Issues","description":"\u003cp\u003e\r\n\tReduless 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.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eNote:\u003c\/strong\u003e The sooner you catch a sulfur problem the easier it is to deal with!\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use: \u003c\/strong\u003e\u003cbr\u003e\r\n\tDissolve 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eRecommended Dosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.4-0.6 g\/gal. The maximum amount of copper that can be released into the wine using Reduless at the recommended dosage is 0.02 ppm.\u003cbr\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"3 g","offer_id":51913893511457,"sku":"FIN65","price":2.49,"currency_code":"USD","in_stock":true},{"title":"30 g","offer_id":51913893544225,"sku":"FIN65A","price":7.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51913893576993,"sku":"FIN65B","price":211.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64572.png?v=1760390045"},{"product_id":"tannin-ft-rouge","title":"Tannin FT Rouge","description":"\u003cdiv\u003e\r\n\tFermentation Tannins lend long-term stability to your wine by laying the right foundation during fermentation.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tScott'Tan FT Rouge is composed of exotic wood and chestnut tannins. Designed specifically for North American red wine fermentations. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal\/herbaceous characteristics and perceived astringency.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tTo Use:\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tSprinkle directly onto must and either mix well with your punch down tool or pump over to ensure thorough mixing. If adding to the wine post-fermentation we recommend allowing 3-6 weeks for full integration before racking, fining, filtering or bottling. If being used in conjunction with one another, tannins should be added 6-8 hours after the addition of the enzymes or you run the risk of having the tannins reacting with and removing the enzymes before they have had a chance to do their job!\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tRecommended dosage rate: 0.8-1.9 g\/gal. Use at an initial rate of 1.3 gram per gallon during punch down\/pump over. If you want additional tannin add at a rate of .25 g\/gal.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tA rough approximate of weight is 1 tsp = 2.4 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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tUnopened the shelf life is 5 years at 18C (65F).\u003c\/div\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"10 g","offer_id":51913893609761,"sku":"TAN220","price":2.79,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51913893642529,"sku":"TAN220A","price":10.99,"currency_code":"USD","in_stock":true},{"title":"5 kg","offer_id":51913893675297,"sku":"TAN220C","price":259.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13743.jpg?v=1760702195"},{"product_id":"tannin-complex","title":"Tannin Complex","description":"\u003cp\u003e\r\n\tThis product replaces our TAN130 - Tan'Cor\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tEnological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal\/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eAging tannins\u003c\/strong\u003e\u003cbr\u003e\r\n\tTannin Complex is a tannin that is added post fermentation to improve the overall structure and to help protect the wine from oxidation during aging. It is composed of proanthocyanidins and ellagic tannins that integrate easily into young wines. Tannin Complex was specially developed to add structure and a soft mid palate to premium red wines without harshness or a forward oak finish. It can also enhance the varietal fruit character while adding complexity to the finish. Helps stabilize wines by improving the polyphenolic composition. It is especially useful when aging wines in older tannin-leached barrels and with full, fruity, lower tannin varietals like Syrah and Zinfandel.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use:\u003c\/strong\u003e\u003cbr\u003e\r\n\tWhile racking or stirring, add Tannin Complex to the wine incrementally. Mix well to ensure homogeneity. Final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Use at the rate of 0.20-1.14 g\/gal (5-30 g\/hL) prior to aging.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 3.1 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.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"3 g","offer_id":51913893740833,"sku":"TAN230","price":1.99,"currency_code":"USD","in_stock":true},{"title":"30 g","offer_id":51913893773601,"sku":"TAN230A","price":7.49,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51913893806369,"sku":"TAN230B","price":94.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13745.jpg?v=1760644469"},{"product_id":"tannin-riche-extra","title":"Tannin Riche Extra","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eThis product replaces our TAN140 - Tannin Plus\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tEnological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal\/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eAging Tannins\u003c\/strong\u003e\u003cbr\u003e\r\n\tTannin Riche Extra is a preparation of 100% American oak tannin that has been lightly toasted to impart a soft, aromatic character while enhancing the structure and organoleptic complexity of a wine. Tannin Riche Extra is a great tool for imparting hints of coconut, a heightened vanillin oak character and a smooth finish to your wines. Although designed for fine-tuning a wine, Tannin Riche Extra still maintains the regular properties associated with the use of tannins such as helping with clarification, stability, oxidation, and aging. Works well in conjunction with low doses of other tannins (i.e: Tannin Complex \u0026amp; FT Blanc Soft).\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use:\u003c\/strong\u003e\u003cbr\u003e\r\n\tDissolve the tannin in 10 times its weight in warm water (95F\/35C). Add to the wine during a punch-down or pump-over for good mixing. Addition of Tannin Plus should be made a minimum of three weeks before bottling.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eRecommended dosage:\u003cbr\u003e\r\n\t\u003cstrong\u003e0.2-0.4 g\/gal\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 3\/4 tsp = 1 gram. 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. \u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"1.8 g","offer_id":51913893839137,"sku":"TAN240","price":4.99,"currency_code":"USD","in_stock":true},{"title":"18 g","offer_id":51913893871905,"sku":"TAN240A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913893904673,"sku":"TAN240B","price":293.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13746.jpg?v=1760663054"},{"product_id":"tannin-ft-blanc-soft","title":"Tannin FT Blanc Soft","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eThis product replaces our TAN150 - Tannin Galalcool\u003c\/strong\u003e\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tEnological tannins offer the winemaker, cider maker, or mead maker the possibility to add refined, highly-bindable tannin at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal\/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eProtection \u0026amp; Improved Structure!\u003c\/strong\u003e\u003cbr\u003e\r\n\tDesigned for white\/rose wine fermentations (including fruit wines, ciders, and mead), Scott'Tan FT Blanc Soft is a specially formulated, colorless tannin derived from Gall Nuts. When used at the beginning of the fermentation, FT Blanc Soft helps provide protection from oxidation so more of the wines delicate aromas and flavors are preserved. In addition, FT Blanc Soft's continual bonding going on throughout the fermentation improves mouthfeel and help significantly reduce or eliminate vegetal\/herbaceous characters and bitterness. FT Blanc Soft imparts a perception of sweetness without contributing any sugars, along with a low-level, beneficial minerality. Note: FT Blanc Soft can also be used as an ageing tannin post-fermentation as well!\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use\u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd directly to the grapes at the crusher or to the juice\/wine. Mix thoroughly to ensure homogenization.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eNote:\u003c\/strong\u003e If using FT Blanc Soft as an aging tannin, final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tRecommended dosage rate: 0.2-0.6 g\/gal (5-15 g\/hL)\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA 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.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"3 g","offer_id":51913893937441,"sku":"TAN250","price":1.99,"currency_code":"USD","in_stock":true},{"title":"30 g","offer_id":51913893970209,"sku":"TAN250A","price":7.49,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51955779338529,"sku":"TAN250B","price":127.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13748.jpg?v=1760646456"},{"product_id":"lallemand-nutrient-vit-yeast-fermenation","title":"Lallemand Nutrient Vit End™ | Yeast Nutrient for the End of Fermenation","description":"\u003carticle class=\"text-token-text-primary w-full\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-56\" dir=\"auto\"\u003e\r\n\t\u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\r\n\t\t\u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e\r\n\t\t\t\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\t\t\t\t\u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e\r\n\t\t\t\t\t\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\r\n\t\t\t\t\t\t\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-author-role=\"assistant\" data-message-id=\"8e6dbf9c-3261-40e5-b4a9-f8fe216fa12c\" data-message-model-slug=\"gpt-4o\" dir=\"auto\"\u003e\r\n\t\t\t\t\t\t\t\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\r\n\t\t\t\t\t\t\t\t\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"75\" data-start=\"0\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"75\" data-start=\"0\"\u003eVit End – Lallemand Yeast Nutrient for Securing Fermentation Completion\u003c\/strong\u003e\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cul data-end=\"503\" data-start=\"77\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"154\" data-start=\"77\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"154\" data-start=\"79\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tSupports yeast vitality during the final stages of alcoholic fermentation\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"245\" data-start=\"155\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"245\" data-start=\"157\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tProvides essential vitamins, minerals, and survival factors to avoid sluggish finishes\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"339\" data-start=\"246\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"339\" data-start=\"248\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tReduces the risk of stuck fermentation by reactivating stressed or nutrient-starved yeast\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"421\" data-start=\"340\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"421\" data-start=\"342\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tEnhances sugar-to-ethanol conversion efficiency for cleaner fermentation ends\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"503\" data-start=\"422\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"503\" data-start=\"424\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tMore targeted than general nutrients due to its late-fermentation formulation\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1213\" data-start=\"505\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tVit End is a specialized nutrient developed by Lallemand for use at the end of alcoholic fermentation, when yeast cells are most vulnerable to nutrient depletion, ethanol toxicity, and osmotic stress. Unlike standard yeast nutrients formulated for the growth phase, Vit End is designed to support cell survival, membrane integrity, and residual sugar metabolism. It contains inactivated yeast rich in survival factors, specific vitamins, minerals, and sterols that help re-energize exhausted yeast populations, allowing them to finish fermentation smoothly. Wines showing signs of slowing kinetics, high residual sugar, or difficult fermentation conditions benefit from the targeted support Vit End provides.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1517\" data-start=\"1215\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1227\" data-start=\"1215\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1230\" data-start=\"1227\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tSuspend Vit End in ten times its weight of clean must or wine at 20–25°C. Stir thoroughly to dissolve. Add when fermentation is slowing (often near 0–5°Brix) or when signs of yeast stress appear. Mix well to ensure even distribution. Do not add simultaneously with bentonite or sulfites.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1641\" data-start=\"1519\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1534\" data-start=\"1519\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"1537\" data-start=\"1534\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tRecommended dosage: 20–40 grams per hectoliter\u003cbr data-end=\"1586\" data-start=\"1583\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.2–0.4 grams per liter\u003cbr data-end=\"1614\" data-start=\"1611\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.76–1.5 grams per gallon\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1930\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1643\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tUse 20 g\/hL in moderate stress conditions. Increase to 40 g\/hL in fermentations that are near-stuck, have high residual sugar, or show signs of yeast stress. Vit End can also be used proactively in fermentations known to be high-risk due to low YAN, high sugar, or challenging varietals.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\u003c\/div\u003e\r\n\t\t\u003c\/div\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/article\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"12 g","offer_id":51914062332193,"sku":"AD331A","price":3.29,"currency_code":"USD","in_stock":true},{"title":"120 g","offer_id":51914062364961,"sku":"AD331B","price":12.99,"currency_code":"USD","in_stock":true},{"title":"750 g","offer_id":51914062397729,"sku":"AD331C","price":54.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51914062430497,"sku":"AD331D","price":108.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/12414.jpg?v=1760641444"},{"product_id":"lallemand-fermaid-yeast-nutrient-organic-nitrogen-added-dap","title":"Fermaid O Yeast Nutrient","description":"\u003cp\u003e\r\n\tThe Fermaid line of products are a range of nutrients that have been adopted from winemaking and put to use supporting beer fermentations as well.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tFermaid O is a newer formulation of the long trusted Fermaid K nutrient which replaces the inorganic DAP in Fermaid K with an organic source of nitrogen instead. The organic nitrogen in Fermaid O is better for your yeast, and that results in better beer!\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tOrganic Nitrogen is easier for your yeast to digest, resulting in a smoother, more consistent fermentation. Fermaid O fermentations show fewer temperature spikes, which minimizes negative effects that can be caused by heat. Compared to DAP, Fermaid O results in more consistent and complete fermentation, and lower levels of negative sulfur compounds and other off-flavors.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tUse at a rate of 1.5g \/ gal of wort. Dissolve in a small amount of wort or water and add to your fermenter at pitching.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tLike Fermaid O? Then you will love CellarScience™ FermFed DAP Free Yeast Nutrient!\u003c\/div\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"12 g","offer_id":51914062627105,"sku":"AD332A","price":3.79,"currency_code":"USD","in_stock":true},{"title":"120 g","offer_id":51914062659873,"sku":"AD332B","price":14.99,"currency_code":"USD","in_stock":true},{"title":"750 g","offer_id":51914062692641,"sku":"AD332C","price":62.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51914062725409,"sku":"AD332D","price":153.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51914062758177,"sku":"AD332E","price":505.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64575.png?v=1760393960"},{"product_id":"lallzyme-exv-fermentation-enzyme-structured-red-wines","title":"Lallzyme EX-V™ | Fermentation Enzyme For Structured Red Wines","description":"\u003cp data-end=\"92\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"92\" data-start=\"0\"\u003eLallzyme EX-V – Enzyme for Structured Red Wines with Enhanced Color and Tannin Stability\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"485\" data-start=\"94\"\u003e\r\n\t\u003cli data-end=\"179\" data-start=\"94\"\u003e\r\n\t\t\u003cp data-end=\"179\" data-start=\"96\"\u003e\r\n\t\t\tExtracts color and tannins with improved integration for wines destined for aging\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"249\" data-start=\"180\"\u003e\r\n\t\t\u003cp data-end=\"249\" data-start=\"182\"\u003e\r\n\t\t\tPromotes stable anthocyanin-tannin bonding for long-lasting color\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"314\" data-start=\"250\"\u003e\r\n\t\t\u003cp data-end=\"314\" data-start=\"252\"\u003e\r\n\t\t\tEnhances mouthfeel, midpalate weight, and structural balance\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"398\" data-start=\"315\"\u003e\r\n\t\t\u003cp data-end=\"398\" data-start=\"317\"\u003e\r\n\t\t\tImproves juice yield and reduces solids through efficient cell wall degradation\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"485\" data-start=\"399\"\u003e\r\n\t\t\u003cp data-end=\"485\" data-start=\"401\"\u003e\r\n\t\t\tBalanced enzyme activity supports both extraction and finesse in premium red wines\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1163\" data-start=\"487\"\u003e\r\n\tLallzyme EX-V is a precision enzyme blend developed by Lallemand for red wine fermentations where structure, balance, and ageability are desired. It combines strong pectolytic activity with targeted cellulase and hemicellulase functions to break down grape skin cell walls, facilitating the release of anthocyanins and seed-derived tannins in a controlled, integrative manner. EX-V is ideal for varietals with moderate to firm skins or when crafting red wines intended for barrel aging, as it enhances phenolic complexity without over-extracting bitterness or astringency. Wines fermented with EX-V tend to show refined texture, vivid color, and excellent long-term stability.\u003c\/p\u003e\r\n\u003cp data-end=\"1592\" data-start=\"1165\"\u003e\r\n\t\u003cstrong data-end=\"1218\" data-start=\"1165\"\u003eComparison to Other Lallemand Maceration Enzymes:\u003c\/strong\u003e\u003cbr data-end=\"1221\" data-start=\"1218\"\u003e\r\n\tCompared to \u003cstrong data-end=\"1239\" data-start=\"1233\"\u003eEX\u003c\/strong\u003e, which is best for early-drinking, fruit-forward reds, \u003cstrong data-end=\"1354\" data-start=\"1295\"\u003eEX-V is designed for more structured, age-worthy styles\u003c\/strong\u003e with higher tannin and color stability. \u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli data-end=\"1592\" data-start=\"1165\"\u003e\r\n\t\t\u003cstrong data-end=\"1602\" data-start=\"1596\"\u003eEX\u003c\/strong\u003e = softer, fruit-driven reds for early release\u003c\/li\u003e\r\n\t\u003cli data-end=\"1592\" data-start=\"1165\"\u003e\r\n\t\t\u003cstrong data-end=\"1661\" data-start=\"1653\"\u003eEX-V\u003c\/strong\u003e = structured, balanced reds with aging potential\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"2079\" data-start=\"1797\"\u003e\r\n\t\u003cstrong data-end=\"1809\" data-start=\"1797\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1812\" data-start=\"1809\"\u003e\r\n\tDilute Lallzyme EX-V in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the beginning of fermentation. Mix thoroughly for even dispersion. Optimal temperature range: 20–30°C. Avoid adding below 10°C or after alcoholic fermentation begins.\u003c\/p\u003e\r\n\u003cp data-end=\"2271\" data-start=\"2081\"\u003e\r\n\t\u003cstrong data-end=\"2096\" data-start=\"2081\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"2099\" data-start=\"2096\"\u003e\r\n\tRecommended dosage: 30–40 grams per ton of grapes\u003cbr data-end=\"2151\" data-start=\"2148\"\u003e\r\n\t= 0.66–0.88 grams per hectoliter (assuming 450 L\/ton)\u003cbr data-end=\"2207\" data-start=\"2204\"\u003e\r\n\t= 0.0066–0.0088 grams per liter\u003cbr data-end=\"2241\" data-start=\"2238\"\u003e\r\n\t= 0.025–0.033 grams per gallon\u003c\/p\u003e\r\n\u003cp data-end=\"2536\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2273\"\u003e\r\n\tUse the lower end of the range for moderately structured fruit or extended maceration. Use the higher range for tighter-skinned grapes, shorter fermentations, or when greater phenolic extraction and color stability are required for barrel-aged or long-lived reds.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.6 g","offer_id":51914062922017,"sku":"AD358A","price":2.89,"currency_code":"USD","in_stock":true},{"title":"6 g","offer_id":51914062954785,"sku":"AD358B","price":7.99,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51914062987553,"sku":"AD358C","price":55.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51914063020321,"sku":"AD358D","price":155.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13712.jpg?v=1760673542"},{"product_id":"scottzyme-hc","title":"Scottzyme HC","description":"\u003cp\u003e\r\n\tScottzyme HC is a blend of assorted enzymes designed to increase yield in apple, pear, stone fruits, and wetter grapes (such as concords). This enzyme will assist in breaking down the fruit you work with to help extract more flavor and juice, as well as improving filterability and overall clarity. This Scottzyme works best in conjunction with PEC5L.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"1 oz.","offer_id":51914160668961,"sku":"AD360A","price":13.99,"currency_code":"USD","in_stock":true},{"title":"8 oz.","offer_id":51914160701729,"sku":"AD360B","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/10646.jpg?v=1760687614"},{"product_id":"scottzyme-ks-difficult-wines-pec5l","title":"Scottzyme KS","description":"\u003cp data-end=\"98\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"98\" data-start=\"0\"\u003ecottzyme KS – High-Power Enzyme for Complex Pectin Breakdown in Red, White, and Problem Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"512\" data-start=\"100\"\u003e\r\n\t\u003cli data-end=\"182\" data-start=\"100\"\u003e\r\n\t\t\u003cp data-end=\"182\" data-start=\"102\"\u003e\r\n\t\t\tBreaks down complex, highly esterified pectins that standard pectinases cannot\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"270\" data-start=\"183\"\u003e\r\n\t\t\u003cp data-end=\"270\" data-start=\"185\"\u003e\r\n\t\t\tEnhances clarification, settling, and filterability in challenging juices and wines\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"366\" data-start=\"271\"\u003e\r\n\t\t\u003cp data-end=\"366\" data-start=\"273\"\u003e\r\n\t\t\tBoosts juice and wine yield by improving extraction from thick-skinned or high-pectin fruit\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"450\" data-start=\"367\"\u003e\r\n\t\t\u003cp data-end=\"450\" data-start=\"369\"\u003e\r\n\t\t\tIdeal for problem fermentations or hazy wines that resist fining and filtration\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"512\" data-start=\"451\"\u003e\r\n\t\t\u003cp data-end=\"512\" data-start=\"453\"\u003e\r\n\t\t\tPerforms well at low temperatures and in a broad pH range\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1198\" data-start=\"514\"\u003e\r\n\tScottzyme KS is a specialized pectolytic enzyme designed to break down complex pectin structures found in high-pectin varietals and difficult ferments. While standard enzymes like PEC5L target simple soluble pectins, KS is formulated with enhanced side-chain cleaving activity that attacks esterified pectins and heavily branched structures. This makes it particularly effective on cultivars like Pinot Gris, Riesling, Gewürztraminer, Muscat, and in juice or wine where haze persists despite prior enzymatic treatment. KS improves clarification, tightens lees, increases press and wine yields, and boosts filtration efficiency—especially in wines that defy typical settling protocols.\u003c\/p\u003e\r\n\u003cp data-end=\"1837\" data-start=\"1200\"\u003e\r\n\t\u003cstrong data-end=\"1234\" data-start=\"1200\"\u003eComparison to Scottzyme PEC5L:\u003c\/strong\u003e\u003cbr data-end=\"1237\" data-start=\"1234\"\u003e\r\n\tScottzyme \u003cstrong data-end=\"1256\" data-start=\"1247\"\u003ePEC5L\u003c\/strong\u003e is a fast-acting general-purpose pectinase for typical clarification tasks, such as settling and flotation of white and rosé juices. It’s ideal for clean juice production from standard grapes and most fruit wines. In contrast, \u003cstrong data-end=\"1534\" data-start=\"1484\"\u003eKS is the go-to choice when PEC5L isn’t enough\u003c\/strong\u003e—it’s stronger on stubborn, esterified pectins and delivers better results with problematic varieties or ferments that remain hazy even after PEC5L. While PEC5L is excellent for fast juice prep, \u003cstrong data-end=\"1770\" data-start=\"1729\"\u003eKS excels in the most difficult cases\u003c\/strong\u003e, including post-fermentation haze and challenging press fractions.\u003c\/p\u003e\r\n\u003cp data-end=\"2102\" data-start=\"1839\"\u003e\r\n\t\u003cstrong data-end=\"1851\" data-start=\"1839\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1854\" data-start=\"1851\"\u003e\r\n\tDilute Scottzyme KS in 10 times its volume of chlorine-free water or juice. Add to must, juice, or wine and mix well. Suitable for use before or after fermentation. Do not add simultaneously with bentonite or high SO₂. Works effectively at 10–20°C.\u003c\/p\u003e\r\n\u003cp data-end=\"2241\" data-start=\"2104\"\u003e\r\n\t\u003cstrong data-end=\"2119\" data-start=\"2104\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"2122\" data-start=\"2119\"\u003e\r\n\tRecommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon\u003cbr data-end=\"2203\" data-start=\"2200\"\u003e\r\n\t= approximately 0.02–0.05 mL per liter\u003c\/p\u003e\r\n\u003cp data-end=\"2456\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2243\"\u003e\r\n\tUse lower rates for moderate haze and extended contact time. Use higher rates in cold settling, high-pectin juices, or persistent post-fermentation hazes. Allow 4–24 hours of contact time depending on application.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"1 oz.","offer_id":51914160800033,"sku":"AD362A","price":14.99,"currency_code":"USD","in_stock":true},{"title":"8 oz.","offer_id":51914160832801,"sku":"AD362B","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/10648.jpg?v=1760643762"},{"product_id":"scottzyme-pec5l-pectinase-add-juice-increases-yield","title":"Scottzyme Pec5L","description":"\u003ch6 class=\"sr-only\"\u003e\r\n\t\u003cstrong data-end=\"76\" data-start=\"0\" style=\"font-size: 12px;\"\u003eScottzyme PEC5L – Pectinase Enzyme for Enhanced Settling and Juice Yield\u003c\/strong\u003e\n\u003c\/h6\u003e\r\n\u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\r\n\t\u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e\r\n\t\t\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\t\t\t\u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e\r\n\t\t\t\t\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\r\n\t\t\t\t\t\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-author-role=\"assistant\" data-message-id=\"aad59436-1065-4bb6-8221-dab281ac3be5\" data-message-model-slug=\"gpt-4o\" dir=\"auto\"\u003e\r\n\t\t\t\t\t\t\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\r\n\t\t\t\t\t\t\t\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light\"\u003e\r\n\t\t\t\t\t\t\t\t\u003cul data-end=\"475\" data-start=\"78\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"158\" data-start=\"78\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"158\" data-start=\"80\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tRapidly breaks down soluble pectins for faster settling and improved clarity\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"244\" data-start=\"159\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"244\" data-start=\"161\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tIncreases free-run and press yield by reducing viscosity and cell wall resistance\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"307\" data-start=\"245\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"307\" data-start=\"247\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tImproves flotation efficiency and tightens lees compaction\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"382\" data-start=\"308\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"382\" data-start=\"310\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tEffective across a wide pH range and performs well at low temperatures\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"475\" data-start=\"383\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"475\" data-start=\"385\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tIdeal for white, rosé, and fruit wines requiring fast clarification and clean separation\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\u003cp data-end=\"1142\" data-start=\"477\"\u003e\r\n\t\t\t\t\t\t\t\t\tScottzyme PEC5L is a highly active liquid pectinase enzyme formulated to reduce pectin-related haze and increase processing efficiency in juice production. By breaking down soluble pectins, PEC5L dramatically improves juice release during pressing, reduces must viscosity, and accelerates settling or flotation. The result is clearer juice, more compact lees, and higher overall yield. Its formulation is optimized for cool-temperature performance and a broad pH range, making it a versatile tool in grape and non-grape juice clarification. Unlike general pectinases, PEC5L is designed to act quickly and cleanly, without over-extraction of phenolics or bitterness.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003cp data-end=\"1475\" data-start=\"1144\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1156\" data-start=\"1144\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1159\" data-start=\"1156\"\u003e\r\n\t\t\t\t\t\t\t\t\tDilute Scottzyme PEC5L in 10 times its volume of chlorine-free water or juice. Add to must or juice immediately after crushing or during transfer to settling tank. Mix well to ensure even distribution. For flotation, add just before or during the flotation process. Avoid adding at the same time as SO₂ or bentonite.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003cp data-end=\"1623\" data-start=\"1477\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1492\" data-start=\"1477\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"1495\" data-start=\"1492\"\u003e\r\n\t\t\t\t\t\t\t\t\tRecommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon of juice\u003cbr data-end=\"1585\" data-start=\"1582\"\u003e\r\n\t\t\t\t\t\t\t\t\t= approximately 0.02–0.05 mL per liter\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003cp data-end=\"1877\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1625\"\u003e\r\n\t\t\t\t\t\t\t\t\tUse lower rates for clean, low-pectin fruit or warmer temperatures. Use higher rates for pectin-rich grapes, low temperatures, or difficult-to-settle musts. Allow contact time of 2 to 12 hours depending on conditions and desired level of clarification.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\u003c\/div\u003e\r\n\t\t\u003c\/div\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"1 oz.","offer_id":51914162536737,"sku":"AD361A","price":14.99,"currency_code":"USD","in_stock":true},{"title":"8 oz.","offer_id":51914162569505,"sku":"AD361B","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/10647.jpg?v=1760678032"},{"product_id":"bentolact","title":"Bentolact S","description":"\u003cp\u003e\r\n\tBentolact S is a proprietary IOC blend of soluble casein and bentonite. It is most effective when used early (during cold settling). This fining agent is formulated for the preventative treatment of must prone to oxidation. It will help prevent the formation of undesirable off-characters. Using this with whites, roses, and light fruit wines will help prevent any negative characters from forming as a result of oxidation during processing.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cb\u003eJuice - \u003c\/b\u003eApplied at a rate of 2.25 g \/ gal.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cb\u003eWine - \u003c\/b\u003eApplied at a rate of 6 g \/ gal.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tDissolve in 10 times its weight in cold water and mix vigorously to dissolve any clumps. Allow the mixture to stand for 3 hours. Add to the juice or wine during a pump-over or a good mixing. Depending upon the wine, a Bentolact S addition may take up to 7 days to settle.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003ePlease Note: \u003c\/strong\u003e For best results, Bentolact S should be mixed in the juice or wine during a pump-over or tank mixing.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"30 g","offer_id":51914162667809,"sku":"FIN66","price":5.99,"currency_code":"USD","in_stock":true},{"title":"300 g","offer_id":51914162700577,"sku":"FIN66A","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/12423.jpg?v=1760641735"},{"product_id":"colle-perle","title":"Colle Perle","description":"\u003cp\u003e\r\n\tColle Perle is a hydrolyzed gelatin solution. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cb\u003eDosage - \u003c\/b\u003eApplied at a rate of 4 ml \/ gal.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cb\u003eUsage:\u003c\/b\u003e\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cb\u003eJuice - \u003c\/b\u003eDilute Colle Perle 1:1 in water. Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cb\u003eWine in Aging - \u003c\/b\u003eDilute Colle Perle 1:1 in water. Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle.\u003cbr\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"1 oz.","offer_id":51914162798881,"sku":"FIN68","price":5.99,"currency_code":"USD","in_stock":true},{"title":"8 oz.","offer_id":51914162831649,"sku":"FIN68A","price":24.99,"currency_code":"USD","in_stock":true},{"title":"1 L","offer_id":51914162864417,"sku":"FIN68B","price":41.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/22754.png?v=1760642866"},{"product_id":"kupzit-hydrogen-sulfide-remover","title":"Kupzit® Hydrogen Sulfide Remover","description":"\u003cp\u003e\r\n\tKupzit® is an innovative copper citrate preparation developed for the elimination of sulfide off-flavors, particularly hydrogen sulfide odors in wine and fruit wine. Kupzit® contains 2 % copper citrate. For easy dosage and handling, it is coated onto a mineral carrier material, a particularly pure, high-quality granulated bentonite.  \u003c\/p\u003e\r\n\u003cp\u003e\r\n\tKupzit® reacts within minutes with sulphur compounds such as hydrogen sulfide and mercaptans. These compounds bind with Kupzit and then settle out to the bottom.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage and Application:\u003c\/strong\u003e\u003cbr\u003e\r\n\tTrials are absolutely recommended. Generally, the dosage amount is 5-20 g\/100 L or .05-.2 g\/L. Exceptionally bad cases may require up to twice as much.  \u003c\/p\u003e\r\n\u003cp\u003e\r\n\tSee the attached Manufacturer's instructions for further details along with information on dosage and storage.  \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"3 g","offer_id":51914258743585,"sku":"FIN85A","price":4.39,"currency_code":"USD","in_stock":true},{"title":"30 g","offer_id":51914258776353,"sku":"FIN85B","price":16.49,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51914258809121,"sku":"FIN85BULK","price":87.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/15274.jpg?v=1760651847"},{"product_id":"cellarsciencereg-fermstart-yeast-rehydration-nutrient","title":"CellarScience® FermStart | Yeast Rehydration Nutrient","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhanced Yeast Performance: FermStart provides a concentrated blend of micronutrients, including amino acids, sterols, and vitamins, which helps yeast transition quickly from dormant to active, ensuring a healthy and robust fermentation process.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFaster Fermentation Start: By supplying readily assimilable nutrients, FermStart allows yeast to skip energy-consuming steps, promoting faster yeast cell multiplication and out-competing wild yeast, ensuring your selected yeast dominates the fermentation.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong Cell Membrane Support: Sterols in FermStart help yeast cells maintain membrane elasticity, enhancing their ability to survive and perform well under tough fermentation conditions, ensuring consistent fermentation results.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAntioxidant Protection: The inclusion of glutathione, a powerful antioxidant, helps protect yeast cells from oxidative damage during rehydration, improving yeast health and promoting a more stable and efficient fermentation process.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tIf you’re rehydrating beer yeast, it’s quick and easy to ensure a perfect ferment by adding FermStart by CellarScience®.  FermStart is a concentrated micronutrient blend that helps yeast during the critical phase in which they transition from dried and dormant back into healthy and active.  FermStart is added to your rehydration water so that your yeast absorbs the nutrients as they absorb the water.  When gravities exceed 15° Plato or 1.060 starting gravity, it is recommended to rehydrate your yeast.  To ensure a perfect ferment that reaches its full flavor potential, rehydrate your yeast with FermStart.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eHow Much?\u003c\/strong\u003e\u003cbr\u003e\r\n\tFermStart is a super concentrated formula, which is very convenient when you are rehydrating large amounts of yeast.  Use 1 gram of Fermstart for every 4 grams of yeast.  We offer some suggested ranges for the amount of water to use below. \u003c\/p\u003e\r\n\u003cp\u003e\r\n\tExamples:\u003cbr\u003e\r\n\t12g yeast - Add 3g FermStart to roughly 50ml of water\u003cbr\u003e\r\n\t500g yeast - Add 125g FermStart to roughly 1500 ml of water\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eThe Science of How it Works\u003c\/strong\u003e\u003cbr\u003e\r\n\tFermStart is rich in readily assimilable amino acids, sterols, vitamins, and natural glutathione.  Readily assimilable means that the size of the molecules present in FermStart are extremely small and easily absorbed by the yeast cell. This is obtained by centrifuge and allows FermStart to be extremely concentrated and not contain filler.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tThe availability of readily assimilable amino acids allows the yeast cell to skip the step in which amino acids would be synthesized within the cell. This saved energy is instead directed into multiplication. Faster yeast cell multiplication means a faster start allowing your yeast to out-compete wild yeast. Wild yeast have unknown flavors and fermentation behavior so it is important to give the yeast you selected the best chance to dominate the fermentation.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tSterols help the cell membrane regain and maintain elasticity helping to ensure a perfect start and continued performance throughout the fermentation. The strong cell membrane helps ensure that the yeast can survive and complete alcoholic fermentation under tough conditions.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tGlutathione is a very special natural antioxidant and detoxifier made up of three amino acids cysteine, glutamate, and glycine.  It is extremely important for maintaining intracellular health by preventing damage to cellular components during the very oxidative process of rehydration.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"2 g","offer_id":51916243206433,"sku":"AD110A","price":1.59,"currency_code":"USD","in_stock":true},{"title":"20 g","offer_id":51916243239201,"sku":"AD110B","price":7.39,"currency_code":"USD","in_stock":true},{"title":"125 g","offer_id":51916243271969,"sku":"AD110D","price":18.89,"currency_code":"USD","in_stock":true},{"title":"250 g","offer_id":51916243304737,"sku":"AD110C","price":35.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/61032.png?v=1760440329"},{"product_id":"cellarscience-fermfed-yeast-nutrient","title":"CellarScience® FermFed | Yeast Nutrient","description":"\u003cul\u003e \u003cli\u003e Comprehensive Yeast Nutrition: FermFed provides a complex blend of essential nutrients like diammonium phosphate (DAP), thiamin, amino acids, sterols, and vitamins (B2, B5, B6, B12), supporting yeast health and optimizing fermentation.\u003c\/li\u003e \u003cli\u003e Prevents Off-Flavors: FermFed’s nitrogen content helps prevent the production of undesirable compounds like hydrogen sulfide (rotten eggs), ensuring cleaner and more desirable flavors during fermentation.\u003c\/li\u003e \u003cli\u003e Enhanced Fermentation Performance: Ingredients such as sterols and mannoproteins promote yeast cell strength and improve the retention of aromatic compounds, helping yeast finish fermentation smoothly while enhancing flavor retention.\u003c\/li\u003e \u003cli\u003e Versatile Application: Ideal for wine and non-malt fermentations with known nitrogen deficiencies, FermFed is also available in a DAP-free version suitable for malt-based fermentations with unknown nitrogen levels.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e FermFed is a complex nutrient blend of diammonium phosphate, thiamin, amino acids, sterols, pantothenic acid, mannoproteins, protective microelements derived from yeast hulls, and vitamins B2, B5, B6, \u0026amp; B12. FermFed also contains the organic and inorganic nitrogen (DAP) that yeast need. Help your yeast reach the end of fermentation safely while producing amazing flavors with FermFed by CellarScience®.\u003c\/p\u003e \u003cp\u003e FermFed is a great choice for wine and other non-malt based fermenations where there is a known nitrogen deficiency. For beer or other fermentations where nitrogen levels are unknown we recommend FermFed DAP Free. The organic nitrogen supplied in FermFed DAP Free is sufficient for all malt fermentations and poses less potential issues if not consumed by the yeast. Read more about FermFed DAP Free.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eHow Much Do I Add and When?\u003c\/strong\u003e\u003cbr\u003e For most beer fermentations add 1 gram per gallon. Mix the nutrient in a small slurry of water and add to the wort just prior to pitching yeast.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eHow it Works\u003c\/strong\u003e\u003cbr\u003e The different components of FermFed work in different ways to feed and protect your yeast. \u003c\/p\u003e \u003cdiv\u003e \u003cul\u003e \u003cli\u003e When yeast do not have enough nitrogen, they are more likely to produce hydrogen sulfide (rotten eggs). FermFed helps to eliminate this problem by providing enough nitrogen for most situations. \u003c\/li\u003e \u003cli\u003e As yeast divide and multiply they get weaker and might not be able to properly finish fermentation as the alcohol content rises. Feeding them sterols help cells maintain membrane fluidity so that the yeast can properly function. \u003c\/li\u003e \u003cli\u003e Mannoprotein molecules bind esters and terpenes and work as an anchor to keep them in solution so they are not driven off by CO2 during fermentation. \u003c\/li\u003e \u003cli\u003e Pantothenic acid is added to help reduce the production of hydrogen sulfide. \u003c\/li\u003e \u003cli\u003e Thiamine is important for yeast metabolism. \u003c\/li\u003e \u003cli\u003e Vitamins B2, B5, B6, \u0026amp; B12 are important for general yeast health.\u003c\/li\u003e \u003c\/ul\u003e \u003c\/div\u003e \u003cp\u003e For a full yeast nutritional plan, use FermStart when rehydrating yeast.\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51916247007521,"sku":"AD111A","price":1.49,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51916247040289,"sku":"AD111B","price":5.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51916247073057,"sku":"AD111D","price":19.99,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51916247105825,"sku":"AD111C","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/61016.png?v=1760440335"},{"product_id":"cellarscience-fermfed-dap-free-yeast-nutrient","title":"CellarScience® FermFed DAP Free | Yeast Nutrient","description":"\u003cdiv\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cul\u003e\r\n\t\t\t\u003cli\u003e\r\n\t\t\t\t100% Natural Yeast Nutrient: FermFed DAP Free is a fully organic nutrient blend, derived from yeast autolysis, rich in amino acids, vitamins, and essential minerals like zinc and magnesium, ensuring optimal yeast health for successful fermentations.\u003c\/li\u003e\r\n\t\t\t\u003cli\u003e\r\n\t\t\t\tOrganically Derived Nitrogen: Unlike traditional nutrient formulations containing inorganic diammonium phosphate (DAP), FermFed DAP Free provides organic nitrogen, reducing the risk of off-flavors and promoting a cleaner fermentation.\u003c\/li\u003e\r\n\t\t\t\u003cli\u003e\r\n\t\t\t\tIdeal for Hard Seltzer and Beer Fermentations: FermFed DAP Free is the preferred nutrient for hard seltzer fermentations and works well in beer, promoting healthy yeast activity even in high alcohol fermentations (up to 10% ABV).\u003c\/li\u003e\r\n\t\t\t\u003cli\u003e\r\n\t\t\t\tComprehensive Yeast Protection: The blend includes sterols for alcohol and temperature resistance, mannoproteins to retain aromas, and essential B-vitamins, zinc, and magnesium to support yeast performance and prevent stuck fermentations.\u003c\/li\u003e\r\n\t\t\u003c\/ul\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\tThe ideal nutrient blend for beer fermentations, FermFed DAP Free is a 100% natural formulation derived from the autolysis of very specific yeast strains naturally high in free amino acids, sterols, mannoproteins, zinc, magnesium, and niacin, along with vitamins B1, B2, B5, B6, and B12 for a complete yeast health regimen. As the name suggests, this unique formulation does not contain the traditional inorganic diammonium phosphate, but does provide organically derived nitrogen. Help your yeast start fermentation on the right foot with FermFed DAP Free by CellarScience®.\u003c\/p\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eFermFed DAP Free vs Regular FermFed\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tRegular FermFed contains DAP, diammonium phosphate, which is an inorganic nitrogen source. If you know your fermentation needs nitrogen, typically in non-malt fermentations such as wine, DAP is more readily processed by the yeast than the organic nitrogen found in FermFed DAP free. However, if the DAP is not processed by the yeast, and left behind in the beer, there is a higher risk of off flavors. At the suggested usage rates, FermFed DAP Free provides 30ppm of organic FAN, Free Available Nitrogen, while FermFed provides 38ppm of inorganic FAN.\u003c\/p\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eFor Use in Hard Seltzer\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tWe have found that FermFed DAP Free is the preferred nutrient mix for Seltzer fermentations, with the organic nitrogen component being more than enough nitrogen to support a healthy fermentation. For high alcohol fermentations closer to 10% ABV, multiple additions of FermFed DAP free are required.\u003c\/p\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eHow Much Do I Add and When?\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tThe general recommendation for most beer fermentations is to add 1.5 grams per gallon. Mix the nutrient in a small slurry of water and add to the fermentation prior to pitching yeast.\u003c\/p\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eHow it Works\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tThe different components of FermFed DAP Free work in different ways to feed and protect your yeast.\u003c\/p\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tThe complex and organic nitrogen in FermFed DAP Free helps eliminate excessive yeast growth in the initial phases helping to reduce fermentation heat spikes at the start of fermentation.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIncluded sterols make the yeast membrane more resistant to alcohol and to high temperatures.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tThe collection of B-vitamins along with zinc and magnesium are essential for enzymatic activity, alcohol tolerance, and yeast health.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMannoproteins help avoid the aromatic stripping during the fermentation by binding esters and terpenes and not allowing them to be driven off by CO2.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tThe included yeast hull components act as receptors to bind up fatty acids that can accumulate and cause stuck fermentations.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tFor a full yeast nutritional plan, use FermStart when rehydrating yeast.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"12 g","offer_id":51916247138593,"sku":"AD112A","price":2.49,"currency_code":"USD","in_stock":true},{"title":"120 g","offer_id":51916247171361,"sku":"AD112B","price":9.99,"currency_code":"USD","in_stock":true},{"title":"750 g","offer_id":51916247204129,"sku":"AD112D","price":54.99,"currency_code":"USD","in_stock":true},{"title":"1.5 kg","offer_id":51916247236897,"sku":"AD112C","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/61039.png?v=1760440342"},{"product_id":"lallemand-goferm-sterol-flash-reydrate-yeast-cold-water","title":"Lallemand | Go-Ferm Sterol Flash™ | Reydrate Yeast in Cold Water","description":"\u003cp\u003e \u003cstrong\u003eDue to high demand, the 10 kg is currently out of stock. Be the first to receive your items by placing a \u003cspan style=\"background-color:#ffff0;\"\u003epre-order\u003c\/span\u003e today. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e Improves fermentation kinetics and aroma production\u003c\/li\u003e \u003cli\u003e Allows yeast to be rehydrated in cool water (60°F) without any loss of viability or vitality\u003c\/li\u003e \u003cli\u003e Eliminates the need for acclimatization steps—rehydrated yeast can be added directly to juice or must after 15 minutes\u003c\/li\u003e \u003cli\u003e Requires 50% less water than Go-Ferm™ or Go-Ferm Protect Evolution™\u003c\/li\u003e \u003cli\u003e Non-clumping, instantly disperses in cool water\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Go-Ferm Sterol Flash™ is a revolutionary new yeast rehydration nutrient that is fast, simple to use, and saves time, labor, and water without compromising on yeast viability and vitality. Derived from autolyzed yeast, Go-Ferm Sterol Flash™ provides optimized levels of micronutrients (vitamins and minerals) and extremely high levels of survival factors including sterols and unsaturated fatty acids.\u003c\/p\u003e \u003cp\u003e Go-Ferm Sterol Flash™ has the highest bioavailability of sterols and is produced with a specific Lallemand micro agglomerated process, for instant dispersion during the rehydration step. When suspended in cool water, the high content of sterols are quickly released and integrated in the yeast membrane within 15 minutes. The high content of sterols reinforces the permeability and fluidity of the yeast membrane. Go-Ferm Sterol Flash™ increases yeast viability, yeast vitality, and optimizes wine yeast aroma precursors assimilation under any conditions in red, rose, and white wine fermentation. With Go-Ferm Sterol Flash™, no yeast acclimatization steps are required before inoculation in must. Go-Ferm Sterol Flash™ is a revolutionary yeast rehydration protector with instant dispersion in cool water for a more reliable alcoholic fermentation and wine yeast sensory impact.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.\u003c\/p\u003e \u003cp\u003e A rough approximate of weight is 1 tsp = 3.2 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.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Store in a cool and dry environment at 65°F. Once opened, keep tightly sealed and dry.\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"10 g","offer_id":51917584335137,"sku":"AD344","price":3.49,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51917584367905,"sku":"AD344A","price":12.99,"currency_code":"USD","in_stock":true},{"title":"625 g","offer_id":51917584400673,"sku":"AD344B","price":44.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51917584433441,"sku":"AD344D","price":125.29,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51917584466209,"sku":"AD344E","price":468.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/59926.png?v=1760480360"},{"product_id":"star-citric-acid-50-lbs","title":"Five Star | Citric Acid | 50 lbs","description":"\u003cp\u003e Powdered citric acid. Adjusts pH, without a large impact in overall flavor.\u003c\/p\u003e \u003cdiv\u003e \u003cp\u003e \u003ca href=\"https:\/\/morebeerpro.com\/signup\"\u003e\u003cimg alt=\"Are you a Pro Brewer? Checkout MoreBeer! Pro\" src=\"\/web_files\/intranet.morebeer.com\/images\/MBP_BANNER(1).jpg\" style=\"width: 100%;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Five Star","offers":[{"title":"Default Title","offer_id":51917605273889,"sku":"AD611","price":223.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/57601.png?v=1760483597"},{"product_id":"angel-yeast-cw101-cell-wall-nutrient-5-kg","title":"Angel Yeast | CW101 Yeast Cell Wall Nutrient | 5 kg","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tYeast cell wall nutrient designed to support healthy, efficient fermentations\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHelps prevent stuck or sluggish fermentations by absorbing harmful compounds and providing vital sterols, unsaturated fatty acids, and nutrients to support yeast health\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Red \u0026amp; White Wine, High-Gravity Beer, Cider, and Stressful Fermentations\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast CW101 is a traditional yeast cell wall (aka yeast hulls) nutrient designed to support healthy, efficient fermentations. Rich in sterols, unsaturated fatty acids, proteins, and polysaccharides, CW101 helps prevent stuck or sluggish fermentations by absorbing harmful compounds and supplying survival factors. Ideal for both wine and beer applications.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdsorbs medium-chain fatty acids (e.g., hexanoic, octanoic, decanoic acids) to alleviate yeast inhibition\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tProvides vital sterols, unsaturated fatty acids, and nutrients to support yeast health\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhances fermentation vigor and viability in stressful, high-sugar or high-alcohol environments\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong flocculation and easy-to-use inert powder\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEfficient in both wine musts and high-gravity worts\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.2–0.4 g\/L (200–400 ppm) added at yeast pitch or mid-fermentation, depending on stress levels\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplication Instructions\u003c\/strong\u003e\u003cbr\u003e\r\n\tDissolve in water or must\/wort and mix in at the start of fermentation or when signs of stress appear. No rehydration needed.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003e\r\n\tRed \u0026amp; White Wine • High-Gravity Beer • Cider • Stuck or Sluggish Fermentations • Stressful Fermentations\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918117306657,"sku":"AD804D","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/67022.png?v=1771611310"},{"product_id":"aeb-bentogran-premium-bentonite-granulate-dose-25-kg","title":"AEB Bentogran | Premium Bentonite | Granulate | Low Dose | 25 kg","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tRapid hydration and minimal dust for easy preparation and cleaner processing\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tExceptional protein removal capacity for wine, juice, and cider clarification\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHighly effective at low dosages, reducing volume loss and preserving aromas\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tThermally activated for consistent swelling and dispersion performance\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tLow sodium formulation minimizes impact on wine flavor and stability\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAEB Bentogran is a premium, granulated sodium bentonite specifically engineered for efficient clarification and protein stabilization in wine, juice, and cider. Unlike powdered bentonites that are dusty and slow to hydrate, Bentogran’s granulated form allows for rapid dispersion, low dust, and easy handling — making cellar operations cleaner and more efficient. Its high swelling capacity and selective adsorption enable excellent clarity with minimal stripping of aromas and color. Thermally activated and quality-controlled by AEB, Bentogran ensures consistent performance in a wide range of wine styles.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Protocol\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tSlowly sprinkle Bentogran into 10x its weight in clean, room-temperature water while stirring.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAllow to hydrate for at least 4 hours (or ideally overnight).\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tStir again before use to ensure uniform suspension.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdd to must or wine during fermentation or post-fermentation, depending on clarification needs.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMix thoroughly into the tank and allow settling for 24–72 hours before racking or filtration.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cspan style=\"color: rgb(0, 0, 0); font-family: Arial, sans-serif; font-size: 14.6667px; font-weight: 700; white-space-collapse: preserve;\"\u003eDosage Guidelines\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cdiv align=\"left\" dir=\"ltr\" style=\"margin-left:0pt;\"\u003e\r\n\t\u003ctable style=\"border-width: initial; border-style: none; border-color: initial; border-collapse: collapse;\"\u003e\r\n\t\t\u003ccolgroup\u003e\r\n\t\t\t\u003ccol width=\"260\"\u003e\r\n\t\t\t\u003ccol width=\"102\"\u003e\r\n\t\t\t\u003ccol width=\"111\"\u003e\r\n\t\t\u003c\/colgroup\u003e\r\n\t\t\u003ctbody\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eApplication\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eDosage (g\/L)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eDosage (g\/gal)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eProtein stabilization (white\/rosé wine)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.3–1.0\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e1.1–3.8\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eJuice clarification\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.3–0.8\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e1.1–3.0\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eWine clarification (red or white)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.2–0.6\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.8–2.3\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eMust clarification (pre-fermentation)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.2–0.5\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.8–1.9\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\u003c\/tbody\u003e\r\n\t\u003c\/table\u003e\r\n\u003c\/div\u003e\r\n\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:12pt;margin-bottom:12pt;\"\u003e\r\n\t\u003cspan id=\"docs-internal-guid-e6fd874c-7fff-11da-52f3-cf5e6132dc49\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eAlways perform bench trials to determine the optimal dosage for your specific juice or wine\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"AEB","offers":[{"title":"Default Title","offer_id":51918117339425,"sku":"AD9000","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65330.png?v=1760508745"},{"product_id":"aeb-fibroxcel-30-filtration-aid-20-kg","title":"AEB Fibroxcel 30 | Filtration Aid | 20 kg","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tEngineered blend of cellulose fibers and perlite for optimal filter aid performance\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tProvides a stable, porous filtration layer with excellent particle retention\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhances filtration flow rates while minimizing clogging and pressure buildup\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIdeal for pre-coat filtration systems, including rotary drum and vacuum filters\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFree of diatomaceous earth — safer handling and reduced environmental impact\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAEB Fibroxcel 30 is a high-performance filtration aid composed of purified cellulose fibers and perlite, specifically designed to improve clarity and flow in wine, cider, juice, and other beverage filtration. Used as a pre-coat layer, Fibroxcel 30 creates a uniform, porous structure that traps particulates while maintaining excellent permeability and minimizing pressure increases. It’s particularly effective on rotary drum vacuum filters and other pre-coating systems where filter cake stability and throughput are critical. As a non-DE alternative, it offers safer handling, easier disposal, and improved environmental compatibility.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Protocol\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFibroxcel 30 is typically used to form a pre-coat layer on filter surfaces prior to filtration.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMay also be used in combination with finer grades (e.g., Fibroxcel 15 or 20) for multi-stage filtration setups.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPre-mix with clean water or product before dosing into the filtration system.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp role=\"presentation\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 12pt;\"\u003e\r\n\t\u003cspan style=\"background-color: transparent; font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eDosage Guidelines\u003c\/span\u003e\u003cspan style=\"background-color: transparent; font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e \u003c\/span\u003e\u003cspan style=\"background-color: transparent; font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e(Generic – adjust based on system and turbidity)\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cdiv align=\"left\" dir=\"ltr\" style=\"margin-left:0pt;\"\u003e\r\n\t\u003ctable style=\"border-width: initial; border-style: none; border-color: initial; border-collapse: collapse;\"\u003e\r\n\t\t\u003ccolgroup\u003e\r\n\t\t\t\u003ccol width=\"175\"\u003e\r\n\t\t\t\u003ccol width=\"249\"\u003e\r\n\t\t\u003c\/colgroup\u003e\r\n\t\t\u003ctbody\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-d68c3766-7fff-1315-fa01-c6ce0a198e5c\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eApplication Type\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-d68c3766-7fff-1315-fa01-c6ce0a198e5c\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eTypical Dosage\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-d68c3766-7fff-1315-fa01-c6ce0a198e5c\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003ePre-coat layer\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-d68c3766-7fff-1315-fa01-c6ce0a198e5c\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e300–600 g\/m² of filter surface\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-d68c3766-7fff-1315-fa01-c6ce0a198e5c\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eBody feed (if applicable)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-d68c3766-7fff-1315-fa01-c6ce0a198e5c\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.1–0.3 g\/L of product being filtered\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\u003c\/tbody\u003e\r\n\t\u003c\/table\u003e\r\n\u003c\/div\u003e\r\n\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:12pt;margin-bottom:12pt;\"\u003e\r\n\t\u003cspan id=\"docs-internal-guid-d68c3766-7fff-1315-fa01-c6ce0a198e5c\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eNote: Dosage depends on the type of filtration system, product load, and desired clarity. Always conduct pilot trials to fine-tune use rates.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"AEB","offers":[{"title":"Default Title","offer_id":51918117568801,"sku":"AD9001","price":149.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65332.png?v=1760508747"},{"product_id":"aeb-ellagitan-barrique-liquid-oak-premium-tannin-barrel-replacement-1-kg","title":"AEB Ellagitan Barrique Liquid Oak | Premium Liquid Tannin | Barrel Replacement | 1 kg","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdds elegant oak structure and complexity without the need for barrel aging\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tProvides vanillin, coconut, and sweet spice notes reminiscent of fine toasted oak\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhances mouthfeel, roundness, and mid-palate weight\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHelps integrate tannin structure and stabilize color in red and rosé wines\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHighly concentrated liquid format for precise dosing and quick integration\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tEllagitan Barrique Liquid is a premium liquid ellagic tannin derived from high-quality toasted oak, formulated to bring the complexity and refinement of barrel aging into a fast, flexible, and efficient format. Ideal for use in both fermentation and maturation phases, it imparts sweet toasted oak characters such as vanilla, coconut, and subtle spice, while enhancing mouthfeel and phenolic integration. Vanilla is particularly enhanced. Very useful in wines that need added structure or aromatic lift, Ellagitan Barrique also plays a supporting role in color stabilization, especially when used in the early stages of red winemaking. Its liquid form ensures rapid homogenization, making it a versatile tool for final blending and polishing.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Protocol\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tDilute in 10 parts wine or water before adding to the tank or barrel.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdd during fermentation, post-fermentation, or during aging, depending on the desired effect.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMix thoroughly to ensure even distribution.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tBench trials are strongly recommended to determine the ideal dose based on wine style and desired outcome.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp role=\"presentation\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 12pt;\"\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:12pt;margin-bottom:12pt;\"\u003e\r\n\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eDosage Guidelines\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cdiv align=\"left\" dir=\"ltr\" style=\"margin-left:0pt;\"\u003e\r\n\t\u003ctable style=\"border-width: initial; border-style: none; border-color: initial; border-collapse: collapse;\"\u003e\r\n\t\t\u003ccolgroup\u003e\r\n\t\t\t\u003ccol width=\"235\"\u003e\r\n\t\t\t\u003ccol width=\"102\"\u003e\r\n\t\t\t\u003ccol width=\"111\"\u003e\r\n\t\t\u003c\/colgroup\u003e\r\n\t\t\u003ctbody\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eApplication\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eDosage (g\/L)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eDosage (g\/gal)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eWhite or rosé wines\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.5–2.0\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e1.9–7.6\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eRed wines (fermentation or aging)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e1.0–5.0\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e3.8–19.0\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eFinishing \u0026amp; final adjustment\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.5–1.5\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e1.9–5.7\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\u003c\/tbody\u003e\r\n\t\u003c\/table\u003e\r\n\u003c\/div\u003e\r\n\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:12pt;margin-bottom:12pt;\"\u003e\r\n\t\u003cspan id=\"docs-internal-guid-f71bd922-7fff-5dbc-9004-315417c7b07b\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eAlways perform bench trials before full-scale additions. Allow at least 3–5 days after addition for evaluation.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"AEB","offers":[{"title":"Default Title","offer_id":51918117601569,"sku":"AD9002","price":301.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65333.png?v=1760508749"},{"product_id":"aeb-arabinol-super-rouge-mouthfeel-perceived-sweetness-red-rose-wines-25-kg","title":"AEB Arabinol Super Rouge | Mouthfeel and Perceived Sweetness | For Red and Rose Wines | 25 kg","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tLiquid gum arabic solution sourced from Senegal Acacia, rich in L‑Arabinose (\u0026gt;45%) and L‑Rhamnose (\u0026gt;18%)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhances mouthfeel and perceived sweetness without adding calories or fermentable sugar\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tSoftens high‑tannin red and rosé wines, delivering pleasant body and volume \u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPromotes color stabilization by supporting anthocyanin retention in young wines\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tActs as a colloidal stabilizer, slowing tartrate precipitation and improving wine texture\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tArabinol Super Rouge is a premium liquid gum arabic solution specifically formulated to enhance the sensory profile of red and rosé wines. Its high monosaccharide content (arabinose and rhamnose) contributes a subtle sweetness and soft roundness to the palate, helping to balance astringent tannins and boost mid‑palate body. In addition to mouthfeel enhancement, it offers colloidal protection for color pigments and tartronate stability, making it particularly effective in young wines or those with unstable hue. The product’s liquid format allows precise dosing and rapid integration, delivering refined texture and maintaining varietal character.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Protocol\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tDilute 1:10 in wine or chlorine-free water before addition.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdd to clearly racked, filter-ready wine—preferably before or after final filtration.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tComplete any necessary filterability testing before membrane filtration.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tNo further fining or clarification should follow to preserve colloidal effects.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp role=\"presentation\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 12pt;\"\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; margin-top: 14pt; margin-bottom: 4pt;\"\u003e\r\n\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 13pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e\u003cspan style=\"font-size: 14.6667px; font-weight: 700;\"\u003eDosage Guidelines\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cdiv align=\"left\" dir=\"ltr\" style=\"margin-left:0pt;\"\u003e\r\n\t\u003ctable style=\"border-width: initial; border-style: none; border-color: initial; border-collapse: collapse;\"\u003e\r\n\t\t\u003ccolgroup\u003e\r\n\t\t\t\u003ccol width=\"279\"\u003e\r\n\t\t\t\u003ccol width=\"102\"\u003e\r\n\t\t\t\u003ccol width=\"111\"\u003e\r\n\t\t\u003c\/colgroup\u003e\r\n\t\t\u003ctbody\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eApplication\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eDosage (g\/L)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;text-align: center;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eDosage (g\/gal)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eRed\/rosé wine texture \u0026amp; body\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.2–1.5\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.8–5.7\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\t\u003ctr style=\"height:25.75pt\"\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eColor stabilization \u0026amp; colloidal protection\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e0.5–2.0\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\t\u003ctd style=\"vertical-align:top;padding:5pt 5pt 5pt 5pt;overflow:hidden;overflow-wrap:break-word;\"\u003e\r\n\t\t\t\t\t\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"\u003e\r\n\t\t\t\t\t\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003e1.9–7.6\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003c\/tr\u003e\r\n\t\t\u003c\/tbody\u003e\r\n\t\u003c\/table\u003e\r\n\u003c\/div\u003e\r\n\u003cp dir=\"ltr\" style=\"line-height:1.38;margin-top:12pt;margin-bottom:12pt;\"\u003e\r\n\t\u003cspan id=\"docs-internal-guid-997eccdb-7fff-a494-67c0-66591df99d94\"\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-variant-position: normal; font-variant-emoji: normal; vertical-align: baseline; white-space-collapse: preserve;\"\u003eBench trials are essential to optimize for varietal style and desired mouthfeel. Allow sufficient integration (1–2 days) before sensory evaluation.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"AEB","offers":[{"title":"Default Title","offer_id":51918117634337,"sku":"AD9003","price":279.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65334.png?v=1760508751"},{"product_id":"aeb-fermotan-liquid-fermenation-tannin-25-kg","title":"AEB Fermotan Liquid | Fermenation Tannin | 25 kg","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned for use during fermentation to stabilize color and improve phenolic integration\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMixes much easier than powdered tannins thanks to its liquid formulation\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tComposed of ellagic tannins (oak) and condensed tannins (exotic woods)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tProtects wine from oxidation by acting as a sacrificial tannin and antioxidant\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPromotes anthocyanin-tannin binding, improving long-term color and mouthfeel stability\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIdeal for red wines needing structure, color retention, and oxidative protection from the start\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tFermotan Liquid is a balanced blend of ellagic, proanthocyanidinic, and gallic tannins designed to strengthen color, stabilize phenolic compounds, and shape the sensory profile of wines. Its liquid formulation makes it easy to dose and ensures rapid integration without the need for prior solubilization. Used during red wine fermentation, Fermotan Liquid enhances structure, preserves varietal character, and supports long-term aging potential. The result is a wine with deeper color, lifted aromatics, and a rounder, more polished mouthfeel compared to tannins from other sources.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tFrom the onset of fermentation, anthocyanins are extracted faster than tannins. In order not to extract these color compounds in vain, it is imperative to protect them from the oxygen and steer them towards stable polymerization forms, such as those with proanthocyanidins. The synergy among the three classes of tannins (ellagic, proanthocyanidinic and gallic), exerts a triple protective action towards the anthocyanins.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eProtocol\u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd directly to the must at the beginning of alcoholic fermentation, ensuring thorough homogenization.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rates\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.05–0.20 ml\/L (0.19–0.76 ml\/gal)\u003c\/p\u003e\r\n","brand":"AEB","offers":[{"title":"Default Title","offer_id":51918117798177,"sku":"AD9004","price":449.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65331.png?v=1760508753"}],"url":"https:\/\/morebeer.com\/collections\/wine-fermentation-additives-and-tannins.oembed?page=2","provider":"MoreBeer!","version":"1.0","type":"link"}