Wine Making

Replacement driven feed auger bracket for the Italian manual (WE220, WE220PS) crusher destemmer. In documents tab: Position: 33 Quantity Used: 1 EnoItalia Item #: S1010

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Replacement passive feed auger bracket the Italian manual (WE220, WE220PS) crusher destemmer. In documents tab: Position: 32 Quantity Used: 1 EnoItalia Item #: S1041

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Large chain sprocket for the Italian manual (WE220, WE220PS) and motorized (WE223PS) crusher destemmers. In documents tab: Position: 26 Quantity Used: 1 EnoItalia Item #: I50

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Adjustable roller bracket for the Italian manual (WE220, WE220PS) crusher destemmers. In documents tab: Position: 21 Quantity Used: 1 EnoItalia Item #: S01

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Replacement destemming shaft bearing mount for the Italian manual (WE220, WE220PS) and motorized (WE223PS) crusher destemmers. In documents tab: Position: 10 Quantity Used: 1 EnoItalia Item #: S47

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Replacement chain for the Italian manual (WE220, WE220PS) crusher destemmers. In documents tab: Position: 6 Quantity Used: 1 EnoItalia Item #: T60

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This is the Press Piston Assembly for the Blichmann WineEasy Fermentor. You will need one Piston Assembly for each different size WineEasy Fermentor you have, and if you have multiple WineEasy Fermentors of the same size, you will only need one Piston Assembly to press all of them!   Please Note: This 20 gallon Wine Easy requires at least 6.6 gallons of must to press effectively.

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This is the threaded manifold which is used on the bottom of the press to join the water inlet, pressure relief and pressure gauge assemblies to one another and to the main center shaft of the press. DOES NOT WORK on Speidel presses, which have a different bottom assembly.

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Replacement pair of half-moon shaped blocks for the top of the press-load in a #35 wooden basket press.

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A replacement stainless steel basket / cage for the 180L Speidel Bladder Press.

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Replaces entire bottom valve assembly on the 180L Speidel bladder presses. Includes connection for hose inlet, drain valve and safety blow-off valve on a brass tree.

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Connect these pumps up to an air compressor and you get a gentle transfer solution at a very reasonable price. Flow rates are variable by regulating the inlet air pressure at the compressor and/or by applying back pressure with a ball valve. We offer two styles of this pump, with either a polypropylene body or stainless steel body. Both styles feature a food grade Santoprene diaphragm. The Polypropylene pumps are available in 3/8", 1/2" and 1" Female Pipe Thread inlet / outlet; the Stainless Steel pumps are available in 1/2" and 1". Stainless Steel adapters to common barb sizes and to Tri-Clover style fittings are available. 1" models offer a Max Flow Rate of 53gpm and a Max Inlet Pressure of 120psi (8.3bar). Please see the specs below for information on this particular model. Manufactured by ARO. Smaller and larger sizes are available, please call 1-800-600-0033 or e-mail support@moreflavor.com for more information. Does not include air compressor or regulator   Construction Of H367E: Specifications: Stainless Steel outer Body Black Polypropylene Center Stainless Steel Hardware Stainless Steel Seats Santoprene Ball & Diaphragm Maximum Air Inlet Pressure .............. 120 p.s.i.g. (8.3 bar) Maximum Material Inlet Pressure ....... 10 p.s.i.g. (0.69 bar) Maximum Outlet Pressure ................ 120 p.s.i.g. (8.3 bar) Air Consumption @ 40 p.s.i. .............. 1 c.f.m. / gallon (approx.) Maximum Flow Rate (flooded inlet) .... 52.2 g.p.m. (197.6 L.p.m.) Displacement / Cycle @100 p.s.i. ......... 0.232 gal (0.88 lit) Maximum Particle Size .................... 1/8" dia. (3.2 mm) Maximum Temperature Limits ........... 35 to 150 F (2 to 66 C) Noise Level @ 70 p.s.i., 60 c.p.m. ...... 80.6 db(A) Dimensions .................................... 12 11/32" W x 12 7/16" H x 11 3/32" D

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Connect these pumps up to an air compressor and you get a gentle transfer solution at a very reasonable price. Flow rates are variable by regulating the inlet air pressure at the compressor and/or by applying back pressure with a ball valve. We offer two styles of this pump, with either a polypropylene body or stainless steel body. Both models feature a Santoprene diaphragm. The Polypropylene pumps are available in 3/8", 1/2" and 1" Female Pipe Thread inlet / outlet; the Stainless Steel pumps are available in 1/2" and 1". Stainless Steel adapters to common barb sizes and to Tri-Clover style fittings are available. 1" models offer a Max Flow Rate of 53gpm and a Max Inlet Pressure of 120psi (8.3bar). Please see the specs below for information on this particular model. Manufactured by ARO. Smaller and larger sizes are available, please call 1-800-600-0033 or e-mail support@moreflavor.com for more information. Does not include air compressor or regulator Specifications: Maximum Air Inlet Pressure .............. 100 p.s.i.g. (6.9 bar) Maximum Material Inlet Pressure ....... 10 p.s.i.g. (0.69 bar) Maximum Outlet Pressure ................ 100 p.s.i.g. (6.9 bar) Air Consumption @ 40 p.s.i. .............. 1 c.f.m. / gallon (approx.) Maximum Flow Rate (flooded inlet) .... 12 g.p.m. (45.4 L.p.m.) Displacement / Cycle @100 p.s.i. ......... 0.039 gal (0.15 lit) Maximum Particle Size .................... 3/32" dia. (2.4 mm) Maximum Temperature Limits ........... 35 to 150 F (2 to 66 C) Noise Level @ 70 p.s.i., 60 c.p.m. ...... 75 db(A) Dimensions .................................... 7 11/16" W x 11 21/32" H x 6 23/32" D

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Connect these pumps up to an air compressor and you get a gentle transfer solution at a very reasonable price. Flow rates are variable by regulating the inlet air pressure at the compressor and/or by applying back pressure with a ball valve. We offer two styles of this pump, with either a polypropylene body or stainless steel body. Both models feature a Santoprene diaphragm. The Polypropylene pumps are available in 3/8", 1/2" and 1" Female Pipe Thread inlet / outlet; the Stainless Steel pumps are available in 1/2" and 1". Stainless Steel adapters to common barb sizes and to Tri-Clover style fittings are available. 1" models offer a Max Flow Rate of 53gpm and a Max Inlet Pressure of 120psi (8.3bar). Please see the specs below for information on this particular model. Manufactured by ARO. Smaller and larger sizes are available, please call 1-800-600-0033 or e-mail support@moreflavor.com for more information. Does not include air compressor or regulator Specifications: Maximum Air Inlet Pressure .............. 120 p.s.i.g. (8.3 bar) Maximum Material Inlet Pressure ....... 10 p.s.i.g. (0.69 bar) Maximum Outlet Pressure ................ 120 p.s.i.g. (8.3 bar) Air Consumption @ 40 p.s.i. .............. 1 c.f.m. / gallon (approx.) Maximum Flow Rate (flooded inlet) .... 47 g.p.m. (177.9 L.p.m.) Displacement / Cycle @100 p.s.i. ......... 0.17 gal (0.64 lit) Maximum Particle Size .................... 1/8" dia. (3.2 mm) Maximum Temperature Limits ........... 35 to 150 F (2 to 66 C) Noise Level @ 70 p.s.i., 60 c.p.m. ...... 79.7 db(A) Dimensions .................................... 14 7/32" W x 14 27/32" H x 11 1/32" D

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Connect these pumps up to an air compressor and you get a gentle transfer solution at a very reasonable price. Flow rates are variable by regulating the inlet air pressure at the compressor and/or by applying back pressure with a ball valve. We offer two styles of this pump, with either a polypropylene body or stainless steel body. Both models feature a Santoprene diaphragm. The Polypropylene pumps are available in 3/8", 1/2" and 1" Female Pipe Thread inlet / outlet; the Stainless Steel pumps are available in 1/2" and 1". Stainless Steel adapters to common barb sizes and to Tri-Clover style fittings are available. 1" models offer a Max Flow Rate of 53gpm and a Max Inlet Pressure of 120psi (8.3bar). Please see the specs below for information on this particular model. Manufactured by ARO. Smaller and larger sizes are available, please call 1-800-600-0033 or e-mail support@moreflavor.com for more information. Does not include air compressor or regulator Specifications: Maximum Air Inlet Pressure .............. 100 p.s.i.g. (6.9 bar) Maximum Material Inlet Pressure ....... 10 p.s.i.g. (0.69 bar) Maximum Outlet Pressure ................ 100 p.s.i.g. (6.9 bar) Air Consumption @ 40 p.s.i. .............. 1 c.f.m. / gallon (approx.) Maximum Flow Rate (flooded inlet) .... 14.4 g.p.m. (54.5 l.p.m.) Displacement / Cycle @100 p.s.i. ......... 0.039 gallons (0.15 lit.) Maximum Particle Size .................... 3/32" dia. (2.4 mm) Maximum Temperature Limits ........... 35 to 150 F (2 to 66 C) Noise Level @ 70 p.s.i., 60 c.p.m. ...... 75.0 db(A) Dimensions .................................... 10" W x 10 7/8" H x 6 23/32" D

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Finishing Tannin that enhances sweetness perception and roundness in low-alcohol or reduced-alcohol wines Improves aromatic integration and boosts fruit expression Reduces vegetal and bitter notes common in underripe grapes Provides a smooth, full mouthfeel without contributing oak character Can compensate for the structural loss often associated with dealcoholization EnartisTan Unico 3 is specifically formulated to improve balance, aroma, and texture in wines with reduced alcohol content. By softening edges and enhancing mid-palate body, it helps recreate the sensory impact that is often diminished during alcohol reduction. Its proprietary blend of ellagic tannins contributes no oak flavor, allowing varietal and fruity notes to shine while rounding out acidity and bitterness. Particularly valuable in wines made from underripe grapes or those undergoing alcohol adjustment, Unico 3 restores harmony and structure in a way that supports freshness and drinkability. Protocol for Use Unico 3 should be added during aging or prior to bottling. Dissolve in 10 parts wine or warm water, mix thoroughly into the wine, and allow 3–5 days for integration. Bench trials are highly recommended to determine optimal dosage based on the degree of alcohol reduction and wine style. Usage Rate Recommended dosage is 2–15 g/hL, depending on the desired sensory enhancement. — 0.02–0.15 g/L — 0.076–0.57 g/gallon Use at the lower end for light or delicate wines and increase the dose for wines requiring greater palate restoration or softness.  

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Finishing Tannin that enhances fruit expression and freshness in red and rosé wines Contributes roundness and softness without adding oak character Improves wine stability and protects against oxidation during aging Reduces aggressive phenolics and green tannins Ideal for refining texture and boosting aromatic intensity in young wines EnartisTan Unico 2 is a naturally extracted, highly reactive ellagic tannin formulated to support and enhance fruit-driven wine styles. Unlike oak-based tannins, Unico 2 does not impart woody or toasted notes, making it an excellent choice for winemakers seeking to amplify red fruit aromas, add softness, and reduce harshness in red or rosé wines. Its high reactivity with oxygen contributes to increased oxidative stability, helping preserve freshness over time. Unico 2 is particularly well suited for wines made without barrel aging or those requiring a gentle tannic lift without changing the aromatic profile. It is often favored by winemakers who want to fine-tune mouthfeel and structure while preserving varietal purity. Protocol for Use: Unico 2 is typically added during maturation or in pre-bottling stages. Dissolve the tannin in 10 parts wine or warm water before adding to the tank. Mix thoroughly and allow 3–5 days for the tannin to integrate before bottling or filtration. Always perform bench trials to determine the ideal dosage for your specific wine. Usage Rate: Recommended dosage is 2–20 g/hL, depending on wine style and desired effect. That is equivalent to: — 0.02–0.2 g/L — 0.076–0.76 g/gallon Use lower doses for rosé or light red wines and higher rates for structured reds needing refinement and aromatic support.  

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Finishing Tannin that enhances mid-palate volume and aromatic complexity in red wines Balances structure by integrating polymerized oak tannins with wine tannins Reduces astringency while promoting a smooth, round mouthfeel Stabilizes color and improves antioxidant capacity during aging Ideal for use in premium red wines requiring subtle oak character without barrel aging EnartisTan Unico 1 is a highly polymerized oak-derived tannin formulated to enhance structure, texture, and aromatic depth in red wines. Its composition mirrors the tannin profile of seasoned oak barrels, making it ideal for fine-tuning wines that need mid-palate weight, softness, or aromatic lift without introducing green or bitter notes. Unico 1 integrates seamlessly with the wine’s phenolic matrix, rounding out mouthfeel while reducing aggressive or coarse tannins. Its use promotes color stability and oxidative protection, especially during long-term aging. Unlike lower-grade tannins, Unico 1 offers refined elegance and consistency, which is why it's preferred by winemakers aiming to elevate premium lots without the variability of barrel aging. Protocol for Use: Unico 1 can be used during maturation or before bottling. Dissolve the tannin in 10 parts wine or warm water before addition, and mix thoroughly into the tank. Allow at least 3–5 days for the tannin to integrate before filtration or bottling. Bench trials are strongly recommended to determine ideal dosage and evaluate impact on taste and structure. Usage Rate: Recommended dosage is 5–30 g/hL depending on wine style and target structure. That is equivalent to: — 0.05–0.3 g/L — 0.19–1.14 g/gallon Start with lower doses for delicate reds or wines with existing oak influence, and increase for structured reds needing volume and polish.  

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Whether you're working with Pinot Noir, Tempranillo, or Bordeaux varietals, Pro Tinto offers a more refined and integrated approach to fermentation tannin use It's not just about adding structure—it's about elevating the entire fermentation profile Advanced fermentation tannin with built-in balance Pro Tinto by Enartis is a next-generation fermentation tannin formulated specifically for red winemaking. It combines a carefully balanced blend of ellagic and condensed tannins with naturally derived mannoproteins, offering a unique advantage: powerful color and structure development with built-in softness and integration. Designed for use at the start of fermentation, Pro Tinto enhances the binding of grape anthocyanins, significantly improving long-term color stability. At the same time, it contributes mid-palate structure without the harshness or drying sensation often associated with seed tannins or traditional condensed tannin products. What Sets Pro Tinto Apart: Most fermentation tannins provide structure and some antioxidant benefit, but few address the risk of over-extraction or unbalanced mouthfeel. Pro Tinto goes further: Mannoproteins in the formula naturally soften perception of tannin, improving roundness and early drinkability without sacrificing age-worthiness. Stronger color fixation than standard grape seed or oak-derived tannins due to precise polymerization with anthocyanins. Lower sensory aggression, reducing the need for corrective fining later in the process. Better aromatic retention, helping preserve delicate fruit and floral notes during active fermentation. Why Winemakers Choose Pro Tinto: Pro Tinto is ideal for premium red wine fermentations where elegance, structure, and aromatic integrity are critical. The inclusion of mannoproteins provides a built-in layer of polish—supporting wines that are more complete straight out of the fermenter.  

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EnartisTan Skin delivers elegant structure and stability with clean-label confidence Perfect for winemakers seeking balance, clarity, and aromatic purity without compromise Offers grape-derived structure, stability, and freshness EnartisTan Skin is a high-purity, condensed tannin extracted from fresh white grape skins, developed to improve structure, color stability, and aromatic expression in white, rosé, and red wines. Its origin from unfermented grape material makes it exceptionally clean in flavor, while delivering functional benefits during and after fermentation. Ideal for wines with low natural phenolic content or limited maceration, EnartisTan Skin helps round out the palate, protect from oxidation, and reinforce aromatic freshness—without the risk of bitterness or astringency. Key Benefits: Enhances mid-palate structure and softness in white, rosé, and light red wines Stabilizes color and improves protein stability Boosts aromatic freshness by contributing thiol precursors Clean, grape-derived source—neutral in taste and free from off-notes Certified vegan, allergen-free, and compatible with organic winemaking Helps reduce oxidation risk when added post-pressing or pre-aging Recommended Uses: Whites and rosés made with minimal skin contact Red wines from thin-skinned varieties or short maceration Aromatic varietals where fruit expression is a priority Wines intended for aging on lees or with low-intervention protocols Dosage: Use 3–20 g/hL depending on varietal, winemaking style, and desired mouthfeel impact. For best results, dissolve in water or wine (10:1 ratio) before addition and allow adequate contact time prior to racking or bottling.  

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Imparts flavors of black pepper, cocoa, licorice, spices, red fruit, dried fruit and vanilla. Enhances structure and complexity in robust red and dark rosé wines Made from French oak toasted to emphasize dark spice and savory aromas Increases smoothness and the perception of sweetness. Chip format ensures fast, even extraction for precise oak management Incanto Black Spice Chips are crafted to deliver bold, savory character and structural depth to wines needing aromatic lift and backbone. The French oak used for this profile undergoes a specialized toast designed to accentuate clove, black pepper, and grilled spice aromas, along with roasted, smoky undertones. When applied to red wines, Black Spice contributes volume and a focused, spicy edge that enhances varietal intensity without masking fruit. This profile is particularly well suited for full-bodied reds, rosés with dark fruit expression, or wines destined for bold blends. Its polished tannic impact supports aging potential while adding signature complexity. Protocol for Use: Can be added during fermentation or during aging.  Chips may be added loose or placed in food-grade infusion bags for easier removal. Allow 2 to 6 weeks of contact time depending on the desired sensory contribution. Monitor extraction through bench trials or regular tastings during contact. Usage Rate: Recommended dosage is 100–300 g/hL — 1.0–3.0 g/L — 3.8–11.4 g/gal Adjust contact time and dosage based on wine style and desired intensity. For subtle influence, use lower doses with shorter contact; for bold expression, increase accordingly.  

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Delivers intense dark chocolate, coffee, toasted almond, and spice notes Boosts volume, tannic strength, and aromatic complexity Made from premium French oak with a specific toast to emphasize cocoa character Well-suited for enhancing mid-palate depth in full-bodied reds Fast-acting chip format ensures consistent and efficient extraction Incanto Dark Chocolate Chips are designed to bring richness and structure to wines through a deep and distinctive oak expression. Produced from select French oak and toasted to emphasize cocoa, coffee, and toasted spice aromas, this profile adds power and depth without overpowering the wine’s core identity. The result is enhanced mouthfeel, firmer tannic presence, and a layered aromatic profile ideal for full-bodied red wines such as Cabernet Sauvignon, Syrah, or blends that benefit from dark, savory complexity. These chips integrate well with existing oak regimes or can be used as a standalone tool for post-fermentation enhancement or blending correction. Protocol for Use: Can be added during fermentation or ageing. Add directly to wine in food-grade infusion bags or loose for aging or post-fermentation treatments. Recommended contact time is 2 to 6 weeks, with regular tasting to determine the desired level of extraction and integration. Usage Rate: Recommended dosage is 100–300 g/hL — 1.0–3.0 g/L — 3.8–11.4 g/gal Use the higher end of the dosage range for wines needing greater oak presence or structural enhancement. For subtle layering, lower rates and shorter contact times are sufficient.  

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Adds rich toffee, mocha, and caramel notes without masking fruit Enhances roundness and mid-palate volume with balanced oak integration Made from 100% toasted French oak selected for sweet, creamy aromatics Ideal for use during fermentation or aging to build complexity quickly Uniform chip size ensures rapid extraction and consistency across lots Incanto Toffee Chips from Enartis are crafted to bring indulgent, dessert-like complexity to wines, with a focus on sweet oak notes such as toffee, mocha, and caramel. Made from carefully selected French oak and toasted to precision, these chips release their character rapidly and evenly, allowing winemakers to elevate mouthfeel and perceived sweetness without extended aging. Incanto Toffee is especially effective in red wines where a plush, creamy profile is desired, or in whites and rosés seeking added dimension. Despite its bold aromatic signature, the integration is smooth, preserving the varietal identity of the wine while enhancing its texture and aromatic richness. Protocol for Use: Can be added during fermentation or ageing. Add chips directly to wine during fermentation or aging. For best results, place chips in food-grade infusion bags to facilitate removal. Contact time may range from 2 to 6 weeks depending on desired intensity. Sensory trials are recommended to determine optimal timing. Usage Rate: Recommended dosage is 100–300 g/hL — 1.0–3.0 g/L — 3.8–11.4 g/gal Dosage can be adjusted based on wine structure and desired aromatic impact. Allow at least 2 weeks of contact time before evaluating extraction.  

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Enhances structure, volume, and mid-palate roundness Boosts aromatic complexity with notes of dark chocolate and sweet spice Improves balance and integration in red wines Offers antioxidant protection and color stabilization Powdered blend of inactivated yeast, oak, and toasted wood extracts Incanto NC Dark Chocolate is a powdered oak alternative developed to elevate the sensory profile of red wines. Formulated with inactivated yeast, oak, and toasted wood extracts, it contributes mid-palate richness, volume, and a smooth mouthfeel. Its aromatic profile highlights dark chocolate, roasted coffee, and sweet spice notes, helping to refine and integrate wines without the need for physical oak. It also brings antioxidant benefits and supports color stability, making it especially valuable for tank-aged reds or wines requiring softening and aromatic lift. Protocol for Use: Disperse in 10 times its weight in water before adding to wine. Mix thoroughly for full homogenization. Sensory effects are immediate, but allow 1–3 days for complete integration before bottling or final adjustments. Bench trials are recommended to determine the optimal dosage. Usage Rates: Red wines: 10–50 g/hL — 0.10–0.50 g/L — 0.38–1.89 g/gal Choose lower rates for subtle aromatic enhancement and mouthfeel improvement, or higher dosages for deeper structure, complexity, and integration in more robust reds.  

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Adds volume, roundness, and softness to red and rosé wines Enhances fruity and spicy aromas typical of cherry wood Contributes to color stability and antioxidant protection Freshens wines with tired or overripe fruit character Powdered blend of inactivated yeast, oak, and exotic wood extracts Incanto NC Cherry is a powdered oak alternative designed to enhance the sensory profile and structural balance of red and rosé wines. Made from inactivated yeast, oak, and exotic wood extracts, it increases volume, softness, and mouthfeel while promoting aromatic complexity with fruity and spicy cherry wood–like notes. Its antioxidant properties support color stability and freshness, making it especially useful in wines that show oxidation or overripe fruit character. Incanto NC Cherry offers winemakers a precise tool for elevating wine quality without introducing physical oak or tannic weight. Protocol for Use: Disperse in 10 times its weight in water before adding to wine. Homogenize thoroughly to ensure even distribution. While sensory effects are immediate, allow 1–3 days for full integration before bottling or making final adjustments. Bench trials are recommended to optimize dosage. Usage Rates: Rosé wines: 5–15 g/hL — 0.05–0.15 g/L — 0.19–0.57 g/gal Red wines: 10–50 g/hL — 0.10–0.50 g/L — 0.38–1.89 g/gal Select dosage based on wine style, desired aromatic lift, and structural impact. Lower rates suit delicate rosés; higher rates are appropriate for structured reds or wines needing aromatic correction and added depth.  

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Oak Powder ensures the most rapid flavor extraction due to its small particle size Offers a quick and efficient method to impart oak characteristics without the need for lengthy aging Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond Ideal for short-term aging Finely ground oak powder offers a quick and efficient method to impart desirable oak characteristics. Its small particle size ensures rapid flavor extraction, perfect for adding rich notes and enhancing the complexity of your beverage without lengthy aging. Achieve a smoother, more integrated oak profile in less time. Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond. Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.

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Oak Tank Staves provide a slow and controlled infusion of oak flavors into your beverage, allowing for a consistent aging process Easily adjust the number of staves or combine different toast levels to tailor to your desired oak impact Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch Ideal for long-term aging Oak Staves are a versatile and space-saving alternative to traditional oak barrels for aging beverages. Crafted from high-quality French or American oak, these staves slowly and consistently impart desirable oak characteristics, such as notes of vanilla, spice, and toast, into your product. They provide the flexibility to achieve complex flavors and aromas, mimicking the effects of barrel aging in a more controlled and efficient manner. Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch.

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Oak Tank Staves provide a slow and controlled infusion of oak flavors into your beverage, allowing for a consistent aging process Easily adjust the number of staves or combine different toast levels to tailor to your desired oak impact Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond Ideal for long-term aging Oak Staves are a versatile and space-saving alternative to traditional oak barrels for aging beverages. Crafted from high-quality French or American oak, these staves slowly and consistently impart desirable oak characteristics, such as notes of vanilla, spice, and toast, into your product. They provide the flexibility to achieve complex flavors and aromas, mimicking the effects of barrel aging in a more controlled and efficient manner. Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond.

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Oak Tank Staves provide a slow and controlled infusion of oak flavors into your beverage, allowing for a consistent aging process Easily adjust the number of staves or combine different toast levels to tailor to your desired oak impact Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch Ideal for long-term aging Oak Staves are a versatile and space-saving alternative to traditional oak barrels for aging beverages. Crafted from high-quality French or American oak, these staves slowly and consistently impart desirable oak characteristics, such as notes of vanilla, spice, and toast, into your product. They provide the flexibility to achieve complex flavors and aromas, mimicking the effects of barrel aging in a more controlled and efficient manner. Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch.

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Oak Tank Staves provide a slow and controlled infusion of oak flavors into your beverage, allowing for a consistent aging process Easily adjust the number of staves or combine different toast levels to tailor to your desired oak impact Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond Ideal for long-term aging Oak Staves are a versatile and space-saving alternative to traditional oak barrels for aging beverages. Crafted from high-quality French or American oak, these staves slowly and consistently impart desirable oak characteristics, such as notes of vanilla, spice, and toast, into your product. They provide the flexibility to achieve complex flavors and aromas, mimicking the effects of barrel aging in a more controlled and efficient manner. Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond.

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Enhances mouthfeel and mid-palate roundness with a soft, creamy texture Releases mannoproteins that increase stability and aromatic persistence Mimics the effect of lees aging without the need for physical stirring Adds a subtle perception of sweetness, balancing acidity and bitterness Liquid format ensures easy, uniform dispersion with no rehydration required Batonnage Plus Texture is a refined yeast derivative designed to deliver the benefits of traditional lees aging in a faster, more controlled way. Rich in soluble mannoproteins and polysaccharides, it enhances the tactile profile of wine by increasing volume and softness, while also improving aromatic lift and length. Its unique composition smooths rough edges, balances acidity, and imparts a subtle sweetness on the palate, making it especially valuable for wines that are overly lean or sharp. This soft finish helps round out both white and red wines without adding sugar, creating the impression of greater harmony and polish. Its liquid format ensures fast, clean integration with minimal handling. Protocol Dilute the desired amount of Batonnage Plus Texture in ten parts chlorine-free water or wine. Add during maturation or post-fermentation with gentle mixing. Allow 7–14 days of contact time before sensory evaluation. Once the desired effect is reached, rack or filter as needed. Usage Rates Manufacturer recommends 50–200 mL/hL. Converted to ml/L and ml/gal:   Application Dosage (mL/L) Dosage (mL/gal) Light mouthfeel enhancement 0.50–1.00 1.89–3.79 Moderate roundness and aromatic lift 1.00–2.00 3.79–7.57 Maximum texture and soft finish 2.00–4.00 7.57–15.14 Conduct bench trials to dial in the desired mouthfeel, sweetness perception, and integration based on your wine style and aging goals.  

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Supports healthy yeast metabolism during alcoholic fermentation Provides detoxifying action through inert cellulose, absorbing fermentation inhibitors Improves fermentation kinetics and reduces the risk of sluggish or stuck fermentations Enhances yeast distribution in the must, promoting uniform activity Boosts wine stability and aromatic freshness by reducing reductive off-notes Fermocel is an inactivated yeast-based fermentation aid enriched with purified cellulose, designed to improve the performance and reliability of alcoholic fermentation in white, rosé, and red wines. The cellulose acts as a physical support and detoxifying agent, adsorbing inhibitory compounds such as medium-chain fatty acids and pesticide residues that can hinder yeast performance. By promoting more uniform yeast dispersion and reducing stress factors, Fermocel helps prevent sluggish or stuck fermentations, especially in musts with high sugar content or low nitrogen availability. Its use results in cleaner, fresher wines with more complete fermentation and better preservation of aroma and mouthfeel. Protocol Rehydrate Fermocel in 10 parts chlorine-free water or must at room temperature Mix thoroughly to form a uniform suspension Add directly to the must at the start of alcoholic fermentation or during active fermentation if signs of stress occur Ensure proper mixing for even distribution   Usage Rates Application Dosage (g/L) Dosage (g/gal) Preventive use 0.25–0.50 0.95–1.89 Corrective use (high-stress musts) 0.50–1.00 1.89–3.79  

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Special formulation of gum arabic that enhances and protects wine aromas Smooths tannins and builds mid‑palate texture, ideal for both red and white wines Stabilizes color pigments and suppresses bitterness in high‑polyphenolic wines Lliquid format ensures fast dispersion and precise dosing every time Concentrated gum arabic solution rich in arabinose‑rich polysaccharides Arabinol Arome delivers a refined sensory boost through highly soluble gum arabic, shifting wine texture toward a softer, more rounded mouthfeel while enhancing aromatic intensity. It accentuates fruit and floral notes without altering varietal character. By reinforcing anthocyanin‑arabic interactions, it improves color stability in reds and rosés. In white wines, it creates a subtle sweetness and body that elevates clarity and appeal. The low‑viscosity liquid dissolves instantly, enabling clean integration and reliable performance across tank and barrel applications. Protocol Measure the correct dose of Arabinol Arome Dilute in ten times its weight with clean, chlorine‑free water or wine Add slowly into pumping or mixing operations for even distribution Allow 1–2 days for full sensory integration before final filtration or bottling Usage Rates Use at a rate of .2-.6g g/L or .76-2.27 g/gal  

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Hydrosolubilized liquid gelatin making application immediate and easy Rapid flocculation produces heavy, compact sediments that settle quickly High polyphenol-reactivity reduces bitterness without dulling color Excellent compatibility with silica sol for combined protein stabilization Low-dust, pre-hydrolyzed liquid avoids solubilization issues common in powder gelatins Gelsol is a stable, hydrosoluble gelatin colloid designed for effective clarification of musts, wines, and distillates. When in contact with polyphenols, it forms heavy macro-coagula that quickly settle, improving clarity while reducing bitterness and astringency. In red wines it minimizes off-tannins without affecting anthocyanin-based color. Gelsol works faster and cleaner than powdered gelatins, and pairs well with silica sol to bolster protein-haze removal—ideal for co-fining applications. Its liquid format ensures precise dosing and smooth integration throughout the batch.  Usage Protocol Dilute Gelsol 1:1 with chlorine-free water or wine before addition. Add slowly while stirring or via a dosing system to ensure even distribution. For enhanced protein removal, add silica sol after Gelsol has fully dispersed (~30 minutes). See below for more details. Allow 24–48 hours for flocculation and sedimentation before racking or filtration.   Dosage Guidelines Application Level Gelsol (mL/L) Gelsol (mL/gal) Light clarification 0.05–0.15 0.19–0.57 Moderate clarification 0.15–0.30 0.57–1.14 Intensive clarification 0.30–0.50 1.14–1.89     Using Gelsol When Pairing With Silica Sol You typically use 25–50% less Gelsol when pairing with Silica Sol because Gelsol binds negatively charged phenolic and protein compounds.Silica Sol binds to positively charged protein-Gelsol complexes to complete the flocculation. The combination is synergistic, meaning you achieve the same (or better) clarification with lower doses of each. This sequence helps create stable, fast-settling lees and improves filterability. Step 1: Add Gelsol first to the tank (diluted 1:1 in water or wine), with good mixing. Wait ~15–30 minutes to allow Gelsol to bind proteins and form complexes. Step 2: Add Silica Sol (also pre-diluted), again with mixing. This ensures effective floc formation and maximizes settling.  

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Activated carbon micro-pellets designed for powerful decolorization High surface area (>1000 m²/g) for efficient removal of polyphenols and catechins Removes browning and off-colors without stripping desirable varietal character Pelletized form avoids dust generation, improving safety and ease of use Suitable for both must and wine, with fast action and easy removal Decoran Gran is an activated carbon in micro-pellet form, produced through controlled carbonization and activation. It excels at reducing excessive color, high-molecular polyphenols, and oxidized compounds in both must and wine. Unlike standard powdered carbon, its pelletized form significantly reduces dust, minimizes operator exposure, and enhances dosing accuracy. With an internal surface area exceeding 1000 m² per gram and pore sizes optimized for adsorption, Decoran Gran delivers fast, reliable color correction while preserving desirable sensory attributes. Usage Protocol Dissolve Decoran Gran at a ratio of 1:10 (carbon to water, wine, or must) to create a slurry. Add the slurry to the tank with good circulation (e.g., pump-over). Once the target color reduction is achieved, remove solids via filtration or sedimentation. You may follow with gelatine or bentonite agents for final polishing. Dosage Guidelines Application Dosage (g/L) Dosage (g/gal) Mild decoloration 0.005–0.02 0.02–0.08 Moderate correction 0.02–0.05 0.08–0.19 Heavy decoloration 0.05–0.1 0.19–0.38  

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