Wine Yeast & Additives

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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Designed for use during fermentation to stabilize color and improve phenolic integration Mixes much easier than powdered tannins thanks to its liquid formulation Composed of ellagic tannins (oak) and condensed tannins (exotic woods) Protects wine from oxidation by acting as a sacrificial tannin and antioxidant Promotes anthocyanin-tannin binding, improving long-term color and mouthfeel stability Ideal for red wines needing structure, color retention, and oxidative protection from the start Fermotan 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. From 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. Protocol Add directly to the must at the beginning of alcoholic fermentation, ensuring thorough homogenization. Usage Rates 0.05–0.20 ml/L (0.19–0.76 ml/gal)

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Liquid gum arabic solution sourced from Senegal Acacia, rich in L‑Arabinose (>45%) and L‑Rhamnose (>18%) Enhances mouthfeel and perceived sweetness without adding calories or fermentable sugar Softens high‑tannin red and rosé wines, delivering pleasant body and volume  Promotes color stabilization by supporting anthocyanin retention in young wines Acts as a colloidal stabilizer, slowing tartrate precipitation and improving wine texture Arabinol 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. Usage Protocol Dilute 1:10 in wine or chlorine-free water before addition. Add to clearly racked, filter-ready wine—preferably before or after final filtration. Complete any necessary filterability testing before membrane filtration. No further fining or clarification should follow to preserve colloidal effects.   Dosage Guidelines Application Dosage (g/L) Dosage (g/gal) Red/rosé wine texture & body 0.2–1.5 0.8–5.7 Color stabilization & colloidal protection 0.5–2.0 1.9–7.6 Bench trials are essential to optimize for varietal style and desired mouthfeel. Allow sufficient integration (1–2 days) before sensory evaluation.  

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Adds elegant oak structure and complexity without the need for barrel aging Provides vanillin, coconut, and sweet spice notes reminiscent of fine toasted oak Enhances mouthfeel, roundness, and mid-palate weight Helps integrate tannin structure and stabilize color in red and rosé wines Highly concentrated liquid format for precise dosing and quick integration Ellagitan 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. Usage Protocol Dilute in 10 parts wine or water before adding to the tank or barrel. Add during fermentation, post-fermentation, or during aging, depending on the desired effect. Mix thoroughly to ensure even distribution. Bench trials are strongly recommended to determine the ideal dose based on wine style and desired outcome.   Dosage Guidelines Application Dosage (g/L) Dosage (g/gal) White or rosé wines 0.5–2.0 1.9–7.6 Red wines (fermentation or aging) 1.0–5.0 3.8–19.0 Finishing & final adjustment 0.5–1.5 1.9–5.7 Always perform bench trials before full-scale additions. Allow at least 3–5 days after addition for evaluation.  

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Engineered blend of cellulose fibers and perlite for optimal filter aid performance Provides a stable, porous filtration layer with excellent particle retention Enhances filtration flow rates while minimizing clogging and pressure buildup Ideal for pre-coat filtration systems, including rotary drum and vacuum filters Free of diatomaceous earth — safer handling and reduced environmental impact AEB 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. Usage Protocol Fibroxcel 30 is typically used to form a pre-coat layer on filter surfaces prior to filtration. May also be used in combination with finer grades (e.g., Fibroxcel 15 or 20) for multi-stage filtration setups. Pre-mix with clean water or product before dosing into the filtration system.   Dosage Guidelines (Generic – adjust based on system and turbidity) Application Type Typical Dosage Pre-coat layer 300–600 g/m² of filter surface Body feed (if applicable) 0.1–0.3 g/L of product being filtered Note: Dosage depends on the type of filtration system, product load, and desired clarity. Always conduct pilot trials to fine-tune use rates.  

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Rapid hydration and minimal dust for easy preparation and cleaner processing Exceptional protein removal capacity for wine, juice, and cider clarification Highly effective at low dosages, reducing volume loss and preserving aromas Thermally activated for consistent swelling and dispersion performance Low sodium formulation minimizes impact on wine flavor and stability AEB 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. Usage Protocol Slowly sprinkle Bentogran into 10x its weight in clean, room-temperature water while stirring. Allow to hydrate for at least 4 hours (or ideally overnight). Stir again before use to ensure uniform suspension. Add to must or wine during fermentation or post-fermentation, depending on clarification needs. Mix thoroughly into the tank and allow settling for 24–72 hours before racking or filtration.   Dosage Guidelines Application Dosage (g/L) Dosage (g/gal) Protein stabilization (white/rosé wine) 0.3–1.0 1.1–3.8 Juice clarification 0.3–0.8 1.1–3.0 Wine clarification (red or white) 0.2–0.6 0.8–2.3 Must clarification (pre-fermentation) 0.2–0.5 0.8–1.9 Always perform bench trials to determine the optimal dosage for your specific juice or wine  

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Yeast cell wall nutrient designed to support healthy, efficient fermentations Helps prevent stuck or sluggish fermentations by absorbing harmful compounds and providing vital sterols, unsaturated fatty acids, and nutrients to support yeast health Recommended for Red & White Wine, High-Gravity Beer, Cider, and Stressful Fermentations Angel 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. Adsorbs medium-chain fatty acids (e.g., hexanoic, octanoic, decanoic acids) to alleviate yeast inhibition Provides vital sterols, unsaturated fatty acids, and nutrients to support yeast health Enhances fermentation vigor and viability in stressful, high-sugar or high-alcohol environments Strong flocculation and easy-to-use inert powder Efficient in both wine musts and high-gravity worts Usage Rate 0.2–0.4 g/L (200–400 ppm) added at yeast pitch or mid-fermentation, depending on stress levels Application Instructions Dissolve in water or must/wort and mix in at the start of fermentation or when signs of stress appear. No rehydration needed. Applications Red & White Wine • High-Gravity Beer • Cider • Stuck or Sluggish Fermentations • Stressful Fermentations  

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Break down yeast cells and glucans from Botrytis LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms. Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines Can integrate mouthfeel components by releasing “sweet” peptides Recommended contact time is 6-8 weeks Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis   Add to: Difficult to settle/filter wines post-fermentation Impact: Improved filtration and yeast autolysis Format: Granular Frequently used in: Reds, whites, rosés   Recommended Dosage - Bench trials recommended  Wine >15°C (59°F): 2.5–3 g/hL (95–114 g/1000 gal) Wine <15°C (59°F): 3.5–4 g/hL (135–156 g/1000 gal)   Usage: Dissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine. Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.

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EnartisFerm SB offers the perfect balance of reliability and neutrality—making it an indispensable tool for winemakers who demand consistent results and varietal integrity across diverse wine styles. Reliable, neutral yeast for sparkling and still wine production Ferments effectively at low temperatures EnartisFerm SB is a robust, neutral Saccharomyces cerevisiae bayanus yeast strain selected for its strong fermentation kinetics, high alcohol tolerance, and clean sensory profile. Comparable to Champagne-style strains like EC1118, EnartisFerm SB is ideal for sparkling base wines, cool-fermented whites, rosés, and restarting stuck fermentations. Its low production of volatile acidity and off-odors makes it an excellent choice when purity and fermentation security are essential. With a short lag phase and the ability to ferment at low temperatures, EnartisFerm SB offers winemakers dependable performance across a wide range of wine styles. Key Features: Neutral aromatic profile that preserves varietal character and terroir Short lag phase and fast fermentation kinetics Ferments effectively at low temperatures (10–30°C / 50–86°F) High alcohol tolerance (up to 15% v/v) Low production of VA and H₂S with proper nutrition Excellent choice for base wines, dry whites, rosés, and fermentation restarts Recommended Applications: Traditional and tank method sparkling wines White and rosé varietals where neutrality and freshness are desired Restarting sluggish or stuck fermentations Late-harvest or fortified wines requiring high ethanol tolerance Dosage: Standard fermentations: 20–30 g/hL Stuck fermentations or high Brix: 30–40 g/hL Rehydration: Hydrate in 10x its weight of clean water at 35–40°C for 20 minutes. Add to must gradually while mixing to avoid temperature shock.  

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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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Speeds up filtration by reducing clogging of filter media Improves wine clarity by breaking down soluble and insoluble polysaccharides Reduces wine loss by enhancing filtration efficiency Especially effective in wines treated with mannoproteins, gum arabic, or yeast derivatives Stable and active over a wide pH and temperature range for flexible use EnartisZym EZ Filter is a highly specialized liquid pectolytic enzyme designed to improve the filterability of wines that are otherwise difficult to process. It works by hydrolyzing both soluble and insoluble polysaccharides—especially those released during aging on lees, fining, or treatments with yeast derivatives and stabilizers. EZ Filter’s formulation includes both pectinase and hemicellulase activities, allowing it to degrade a broad range of filtration-fouling compounds without compromising wine aroma or flavor. Winemakers notice a smoother filtration process with less clogging and pressure buildup, even in wines with high colloidal content. Protocol for Use: EZ Filter is typically added 24–72 hours before filtration. Ensure the wine is properly mixed after addition. Once enzyme activity has taken place, proceed with filtration as normal. The enzyme is not active below 8°C (46°F), so avoid use in cold-stored wines unless warmed slightly before treatment. Usage Rate: Recommended dosage is 1–3 mL/hL, depending on wine composition and degree of colloidal content. That is equivalent to: 0.01–0.03 mL/L 0.038–0.11 mL/gallon For best results, conduct bench trials to determine the optimal dosage for your wine. Do not add prior to bentonite fining or sterile filtration without confirming stability.  

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Aromatic refinement: Reduces vegetal or reductive notes while enhancing fruit and floral aromas. Structure enhancement: Builds roundness and mouthfeel without adding astringency Color stability: Promotes anthocyanin-tannin binding to stabilize color in red wines Antioxidant protection: Inhibits oxidation and improves shelf-life during aging and pre-bottling Fully soluble: Dissolves easily in water or wine for reliable application and consistent performance EnartisTan Max is a proprietary blend of ellagic and condensed tannins derived from exotic hardwoods, specifically designed for use in both red and white winemaking. It is typically used during the aging or pre-bottling phase to address reductive or herbaceous characters, bringing clarity to a wine’s aromatic profile while also enhancing body and balance. It is fantastic to treat reductive wines. In red wines, it aids in stabilizing color through polymerization of anthocyanins, while in whites and rosés it softens bitterness and elevates freshness. Unlike harsher tannins, EnartisTan Max contributes finesse, rounding out the palate and extending the wine’s aging potential without adding bitterness or dryness. Protocol: Dissolve EnartisTan Max in 10 parts warm water or wine before addition. Mix thoroughly until fully dissolved. Add directly to tank or barrel, ensuring homogenous distribution. It is best used during aging or at least 3 weeks before bottling to allow for full integration. Bench trials are strongly recommended to determine the optimal dose for each wine. Usage rates: Recommended dosage: 3–15 g/hL — 0.03–0.15 g/L — 0.11–0.57 g/gal Use lower doses to refine aromatics and reduce off-notes in delicate wines. Higher doses can improve mid-palate texture and provide antioxidant protection in more structured reds. Always confirm impact through tasting trials before final application.  

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Enhances roundness, mid-palate volume, and mouthfeel Reduces astringency and bitterness for a smoother, more polished finish Bottle-ready, filter-compatible addition that improves wine texture and stability with no need for aging Surli Velvet is a winemaker’s secret weapon at bottling—ideal for refining wine just before it goes into the bottle. Made from yeast-derived mannoproteins, it boosts aromatic complexity, enhances body, and smooths out harsh tannins. It also contributes to greater colloidal stability, helping prevent haze or sediment over time. Fully soluble and non-clogging, Surli Velvet can be safely added prior to final filtration, including sterile pad or crossflow, without interfering with the process. Dosage & Use: When to use: Add to finished wine just before bottling Filtration: Safe for use prior to final filtration (sterile or otherwise) Dosage: 0.5–10 g/hL 0.5–5 g/hL for subtle aromatic and texture enhancement 8–10 g/hL for maximum roundness and smoothness Preparation: Dissolve in a small amount of wine or water at room temperature before blending  

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Gum arabic and mannoprotein blend for colloidal stability and sensory enhancement Smooths texture, stabilizes color, and enhances mouthfeel in white, rosé, and red wines Supports long-term stability against haze, color precipitation, and tartrate crystallization Citrogum Plus is a liquid blend of high-purity gum arabic (from Acacia verek) and yeast-derived mannoproteins, formulated to enhance wine stability, sweetness and body. Applied at the end of the winemaking process just before bottling, it provides colloidal stabilization and significantly improves the tactile and flavor balance of finished wines. This formula is ideal for softening harsh edges and providing a round, polished mouthfeel—while simultaneously supporting long-term stability against haze, color precipitation, and tartrate crystallization. Key Benefits: Reduces bitterness and astringency perception Increases sweetness and volume on the palate Enhances mouthfeel softness without adding sugar Improves color stability, especially in rosé and red wines Supports long-term stability against haze, color precipitation, and tartrate crystallization. Filter-friendly and easy to use Application and Use: When to Add: Just before bottling after final blending, fining, protein stabilization.  It can be added before or after filtration. Citrogum Plus has a low filter clogging effect and is free of microorganisms. Due to these characteristics, it can be added to wine at any stage of bottling, even after microfiltration, without risk of microbial contamination. Preparation: Ready-to-use liquid; shake or mix gently before use. Usage Notes: Ensure wine is cold and protein-stable prior to addition. Bench trials recommended if combining with other final additions. Filterability: Excellent when used within recommended dosage range. Dosage Rates: Standard sensory and stability use: 20–40 mL/hL Maximum smoothing and roundness: Up to 50 mL/hL  

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NutriFerm Advance is more than a nutrient—it’s a complete mid-fermentation support system that addresses the metabolic, structural, and detoxification needs of yeast Its blend of inactivated yeast, autolysates, yeast hulls, DAP, and cellulose delivers both short- and long-term fermentation stability, resulting in cleaner, more expressive wines Meets the nutritional demands of yeast during peak stress, minimizing the risk of sluggish or stuck fermentations NutriFerm Advance is a mid-fermentation nutrient complex designed to sustain yeast viability, improve fermentation kinetics, and minimize the risk of sluggish or stuck fermentations. Developed by Enartis to meet the nutritional demands of yeast during peak stress, this formulation balances targeted nitrogen delivery with advanced detoxification and survival factors. Composition Breakdown NutriFerm Advance is a multi-component blend that delivers functional yeast nutrition through a combination of: Diammonium Phosphate (DAP): Provides fast-acting inorganic nitrogen to maintain sugar transport activity and energy metabolism during peak fermentation stress. Inactivated Yeast (Whole Yeast Cells): Supplies organic nitrogen, vitamins, minerals, and key survival factors like sterols and unsaturated fatty acids. These support cell membrane integrity and tolerance to ethanol and heat stress. Yeast Hulls (Cell Walls): Act as a detoxifying agent, helping adsorb medium-chain fatty acids and other fermentation inhibitors. Also supports turbidity and texture. Autolyzed Yeast: Provides amino acids, peptides, and micronutrients through gentle enzymatic lysis. These compounds directly fuel yeast metabolism and bolster resistance to nutrient depletion. Cellulose: Enhances detoxification and improves fermentation kinetics by supporting floc structure and aiding in the removal of toxic byproducts. Key Benefits: Prevents fermentation slowdowns at mid-point by supporting nitrogen metabolism and stress resistance Enhances alcohol tolerance and yeast viability, especially in high-sugar or high-alcohol ferments Reduces the risk of H₂S and volatile acidity formation Helps maintain fermentation temperature balance by reducing exothermic spikes associated with nutrient starvation Improves aroma cleanliness and varietal purity by limiting yeast stress-induced off-flavors Recommended Use: When to Add: At ⅓ sugar depletion (mid-fermentation), when yeast viability begins to decline Dosage: 20–40 g/hL (1.7–3.4 lb/1,000 gal) Preparation: Dissolve in 10× weight of clean juice or water before addition. Mix gently into fermentation for even distribution. Ideal For: White, red, and rosé wines from nutrient-poor musts Wines with long or slow fermentations, such as barrel ferments or cool-fermented whites High Brix fermentations, late-harvest, botrytized, or stuck ferment restarts Winemakers looking to reduce SO₂ reliance by limiting stress-driven reductive compounds    

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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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Upgrade your bottling protocol with Enartis Hideki—the all-in-one solution for modern wine protection Cleaner labels. Longer shelf life. Better wine The ultimate natural wine protector Protect your wine at bottling with the power of next-generation tannins. Enartis Hideki is a premium, multifunctional tannin blend engineered to provide exceptional protection against oxidation, metal-catalyzed spoilage, and microbial instability—without the need for high SO₂ additions. Crafted from a proprietary mix of gallotannins and ellagitannins, Hideki binds metals, suppresses spoilage organisms, and enhances wine longevity—all while preserving delicate aromatics and mouthfeel. It’s ideal for winemakers seeking a clean-label solution for modern consumers, or those reducing sulfur use in natural, organic, or low-intervention winemaking. Why Winemakers Choose Hideki: Antioxidant Defense Shields against oxygen damage during bottling and early bottle aging. Metal Chelation Binds iron and copper ions that accelerate oxidation and haze formation. Microbial Control Reduces spoilage risk from Brettanomyces and other spoilage microbes—works independently or alongside chitosan. SO₂ Reduction Enables a cleaner label by reducing or replacing sulfur additions without compromising stability. Wide pH Range Consistently effective in both white and red wines, regardless of acidity. When to Use: Ideal for pre-bottling addition after stabilization and prior to final filtration. Effective across a wide range of wine styles—reds, whites, rosés, and even cider. Recommended Dosage: Antioxidant & Aroma Protection: 1–3 g/hL Microbial Suppression: 5–10 g/hL Proven Results: Maintains brightness and fruit character during aging Supports shelf stability in low- or no-SO₂ wines Shown in winery and cider trials to outperform traditional sulfur-based regimens in preserving aroma and microbial safety  

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Enartis Sil Floc is the winemaker’s go-to tool for finishing clarity Whether you’re refining a high-polish white wine or preparing reds for bottling, Sil Floc helps ensure visual brilliance and stable filtration performance The ultimate solution for finishing clarity without affecting the character of the wine Enartis Sil Floc is a high-purity, colloidal silica solution designed to enhance wine clarity, improve lees compaction, and optimize filterability. Used primarily as a counter-fining agent after the addition of protein-based fining products, Sil Floc works by aggregating fine suspended particles—creating compact, fast-settling lees without stripping aroma, flavor, or color. Key Benefits: Enhances clarity and brilliance Sil Floc captures fine haze-forming particles left behind by protein fining, resulting in a brighter, cleaner wine. Improves filtration performance By reducing colloidal load, Sil Floc helps prevent filter clogging and short runs, especially in wines with low settling potential. Ideal for post-fining use Use after gelatin, isinglass, or albumin to ensure complete clarification and prevent residual protein haze. Vegan, allergen-free, and organic-compliant A clean-label solution suitable for natural, organic, and low-intervention wines. Compatible with bentonite and other fining agents Integrates easily into clarification protocols and can reduce the amount of bentonite required. Application Recommendations: When to Add: After completion of protein fining Recommended Dosage: 10–40 mL/hL, depending on wine turbidity and fining history Preparation: Use as-is; stir gently into wine to ensure full dispersion Contact Time: Minimum 24 hours; allow full sedimentation before racking or filtration    

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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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  Pure-Lees Elegancy – Lallemand Yeast Derivative for Polished Red Wine Structure Softens aggressive, bitter, or green tannins while preserving structure Builds midpalate weight and extends finish without masking fruit Delivers fast sensory results, often within 48 hours Enhances colloidal stability to support clarity and filterability Similar to Pure-Lees Delicacy, but more effective with higher-tannin wines due to greater insoluble content Pure-Lees Elegancy is a targeted inactivated yeast product designed to bring refinement and balance to structured red wines. Like Pure-Lees Delicacy, it is produced using Lallemand’s High Pressure Homogenization (HPH) process, which maximizes the availability of active yeast components. However, Elegancy contains a greater proportion of insoluble yeast fragments, making it particularly effective for high-tannin varieties where a more assertive softening action is needed. It reduces bitterness and rough textures while enhancing wine length, roundness, and polish—all without impacting fruit expression or color. Winemakers looking to replicate the effects of long-term lees aging in a shorter timeframe will find Pure-Lees Elegancy especially valuable during post-fermentation refinement. Protocol Suspend Pure-Lees Elegancy in ten times its weight of clean wine or water at 15–25 °C. Stir gently until fully dispersed. Add at the end of alcoholic fermentation or early in storage. Mix thoroughly to ensure uniform distribution. Allow at least 2 days of contact; for greater effect, maintain contact for up to several weeks before racking. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon A typical rate of 30 g/hL (0.3 g/L or 1.14 g/gal) provides noticeable softening and mouthfeel enhancement in medium to full-bodied reds.

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  Pure Lees Delicacy – Lallemand Yeast Derivative to Smooth Tannins & Preserve Fruit Smooths harsh tannins and green profiles for refined mouthfeel Enhances fruit intensity and wine length with noticeable sensory impact Stabilizes colloidal structure, improving clarity and filterability Delivers fast results in days, mimicking long lees aging without extended contact Leverages HPH™ disrupted whole-yeast biomass for superior phenolic coating Pure Lees Delicacy is a premium inactivated yeast derivative crafted using Lallemand’s advanced High Pressure Homogenization (HPH™) method. This process liberates mannoproteins and polysaccharides that form soluble complexes with phenolic compounds, gently smoothing tannins while preserving vibrant fruit and structural integrity. Applied at the end of alcoholic fermentation or pre‑bottling, it delivers the quality of extended lees contact in just days, producing red wines with softer texture, richer palate weight, and enhanced length. Unlike generic lees products, Pure Lees Delicacy actively interacts with phenolics to refine texture without diluting variety character, making it ideal for reds seeking elegance and balance. Protocol Suspend Pure Lees Delicacy in ten times its weight of clean wine or water (e.g., 1 kg in 10 L) at room temperature. Stir gently until fully dispersed. Add to wine toward the end of alcoholic fermentation or before bottling, then mix thoroughly. Allow at least two days of contact before racking. A longer contact period (up to several weeks) may deepen texture refinement depending on wine style. Usage Rates Recommended dosage: 20–40 g per hectoliter = 0.2–0.4 g per liter = 0.76–1.5 g per gallon

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Reskue – Yeast Derivative Nutrient for Detoxifying and Restarting Stuck Fermentations Detoxifies fermentations by adsorbing toxic fatty acids that inhibit yeast and bacteria Restores sugar uptake by clearing compounds that interfere with yeast membrane function Reinvigorates both sluggish or stuck alcoholic and malolactic fermentations Contains no measurable YAN, so it won't impact nutrient balance or promote excess yeast growth More effective than standard yeast hulls due to its targeted high-capacity bioadsorptive properties Reskue is a specific inactivated yeast derivative developed by Lallemand to help winemakers recover from sluggish or stuck fermentations. Unlike generic yeast hulls, which offer general detoxification support, Reskue is produced using a proprietary process that dramatically enhances its surface area and binding capacity for fermentation-inhibiting compounds—especially short- and medium-chain fatty acids. These compounds are produced by stressed yeast and can block sugar transport, stalling fermentation. Reskue removes them more efficiently than standard hulls, helping yeast and bacteria resume healthy metabolic activity. This makes Reskue particularly valuable not only in stuck alcoholic fermentations but also in challenging malolactic fermentations where similar toxins can block bacterial performance. Protocol Suspend Reskue in 10 times its weight of clean water at 30–37°C (86–98°F). Stir thoroughly and let sit for 20 minutes before adding to the fermentation. Mix evenly into the tank. In stuck alcoholic fermentations, allow Reskue to settle for 48 hours, then rack off before initiating the restart protocol. Usage Rates Recommended dosage: 30–40 grams per hectoliter = 0.3–0.4 grams per liter = 1.14–1.5 grams per gallon Use 30 g/hL for moderate ferment stress and 40 g/hL when conditions are severe or when toxic byproducts are strongly suspected. Reskue is not a nutrient supplement—it provides virtually no YAN—and should be used as a detoxification tool to restore a viable fermentation environment.nd dry.

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RedStyle – Lallemand Maceration Aid for Enhanced Color, Structure & Tannin Smoothness Enhances color intensity and stability through polysaccharide–polyphenol complex formation Improves tannin integration, reducing harshness and green characters Boosts juice extraction and clarity during maceration with built-in pectinase Builds fuller body and smoother mouthfeel without overwriting varietal character Offers dual-action benefits (enzyme + yeast derivative), outperforming generic macerators RedStyle combines a gentle pectinase enzyme with a specially selected and inactivated wine yeast derivative rich in soluble polysaccharides. When applied during red grape maceration, it breaks down pulp and skin walls—including pectin—enhancing juice yield and extraction. The released polysaccharides bind with anthocyanins and tannins, promoting richer color, more refined tannin structure, and a round, balanced body. The integrated enzyme also improves clarification and filterability, helping winemakers craft wines that are visually appealing, texturally complete, and varietally expressive. Protocol Suspend RedStyle in ten times its weight of clean must or water (e.g., 1 kg in 10 L). Stir thoroughly to ensure full dispersion. Add directly after crushing, either into the crusher, at the start of filling, or during initial pump-overs. Maintain suspension during addition to ensure even distribution. Usage Rates Recommended dosage: 30 g per hectoliter = 0.3 g per liter = 1.14 g per gallon For dosage expressed per ton of grapes: 227 g per ton (≈ 0.5 lb/ton). This balanced rate delivers optimal color stabilization, tannin smoothing, and maceration performance for most red wine styles.

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Yeast Derivative Nutrient - For increased color stability, integrated mouthfeel and roundness in red wines; OMRI listed OPTI-MUM RED™ helps to produce wines with intense color, a rounder, softer mouthfeel, and a decreased perception of astringency. Early additions of OPTI-MUM RED lead to more stable color due to reactions between early-released color molecules (anthocyanins), phenolic compounds (tannins), and the polysaccharides from OPTI-MUM RED Reduces the perception of green, astringent tannins in cool-climate or low maturity fruit Reduces the sensation of hotness in high alcohol wines Can help soften mouthfeel The yeast strain behind OPTI-MUM RED was specifically selected and fully autolyzed for its highly reactive high molecular weight polysaccharides and oligosaccharides   Frequently used in: Medium-bodied reds, full-bodied reds, cool-climate reds, high maturity grapes When to add: Directly to grapes or at first mixing Provides: High molecular weight polysaccharides and oligosaccharides that contribute to color stability, volume, and softness YAN contribution: Insignificant   Recommended Dosage: 20-40 g/hL (1.7-3.3 lb/1000 gal)  Usage: Mix OPTI-MUM RED in 10 times its weight of water or juice and add directly to the grapes or must. If adding later in fermentation, add during a pump-over or during tank mixings. This product is mostly soluble. Stir to maintain suspension before and during addition. Storage: Dated expiration. Store in a cool, dry environment at 18°C (65°F). Once opened, keep tightly sealed and dry.

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GlutaStar – Lallemand Yeast Derivative for Enhanced Glutathione Protection Improves protection against oxidation during aging and storage Delivers high concentrations of reduced glutathione (GSH) for maximum antioxidant effect Enhances tropical and citrus aroma stability, especially in thiol-rich varietals Boosts mouthfeel and roundness without increasing bitterness Outperforms traditional inactivated yeasts with a more targeted composition and higher GSH yield GlutaStar is a next-generation specific yeast derivative developed by Lallemand using a proprietary process that yields exceptionally high levels of naturally reduced glutathione. Designed for use in white and rosé wines, especially those with delicate thiol-driven profiles, GlutaStar helps lock in freshness and prevent oxidative damage during maturation, bottling, and shelf life. In addition to preserving bright aromas like grapefruit, passionfruit, and lemon zest, it contributes to a rounder mouthfeel without adding astringency. Compared to conventional inactivated yeasts, GlutaStar delivers superior antioxidant protection and stability, particularly when used early in the winemaking process. Usage Rates White and rosé wines: 0.2–0.4 grams per liter Equivalent to: 0.76–1.5 grams per gallon Protocol Rehydrate GlutaStar in ten times its weight of water at 30–35°C. Let sit for 10 minutes, then stir thoroughly. Add to must or wine at the beginning of fermentation or at the end of fermentation, depending on the goal. Do not combine directly with bentonite or tannins to preserve efficacy. Storage: Dated expiration. Store in a cool and dry environment at 18°C (65°F). Once opened, keep tightly sealed and dry.  

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Co-inoculation strain for fresh and fruit-forward wines BETA CO-INOC™ is a strain of Oenococcus oeni that slowly utilizes malic acid over the course of alcoholic fermentation.  Produces low levels of diacetyl and volatile acidity Slow to start but finishes fast Add BETA CO-INOC 24-48 hours post yeast inoculation. Not recommended for use in a sequential MLF Isolated from the Abruzzo region of Italy PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ or DELVOZYME® once MLF is finished so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.   Alcohol Tolerance: <15% pH: >3.2 Total SO2 at crush: <60 ppm Temp:    At inoculation: 18–30°C (64–86°F)    During fermentation: 14–27°C (57–81°F)    Last 1/4 fermentation: <75°F if malic acid is still present Frequently used in: fresh and fruity white, rosé, and red wines   Usage: Add directly to pH >3.2 juice/must 24–48 hours after yeast inoculation and before alcohol reaches 5% (v/v). Once added, mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).  

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Fast fermenter for enhanced spice, fruit, and mouthfeel PN 4® is equally suited to red and white winemaking where it contributes to aromatic complexity, mouthfeel, and balance. Varietal expression is increased in tank-fermented white wines with minimal lees contact Barrel-fermented white wines show notes of honey and butter (diacetyl), full and creamy mouthfeel, and well-integrated oak character Red wines are described as having increased spiciness with elevated notes of nutmeg, licorice, and pepper. General fruit notes of plum, cherry, and berry are increased, structure is enhanced, and herbaceousness is masked Selected for its fast fermentation kinetics under difficult winemaking conditions Oenococcus oeni isolated by the Institute of San Michele in the Trentino region of Italy   Alcohol Tolerance: <15.5% pH: >3.1 Total SO2: <60ppm Temp: >61°F Frequently used in: complex whites, big and spicy reds   Usage: Add directly to wine and mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).    

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MaloTabs – Lallemand Direct-Add Malolactic Bacteria in Tablet Form Simplifies malolactic inoculation with pre-measured, direct-add tablets Promotes reliable MLF in red, white, or rosé wines without rehydration Contains highly active Oenococcus oeni for fast and complete fermentation Ideal for use in barrels or small tanks where standard rehydration is impractical Same trusted performance as Lallemand freeze-dried cultures, with added convenience MaloTabs are a convenient tablet-format malolactic bacteria product from Lallemand, designed to simplify the inoculation process, particularly in barrels and small vessels. Each tablet contains a carefully measured dose of a high-performing Oenococcus oeni strain, ensuring strong malic acid degradation even in challenging conditions. Unlike traditional freeze-dried MLF cultures, MaloTabs require no rehydration or mixing. They dissolve directly into wine, saving time and reducing the risk of contamination. Wines inoculated with MaloTabs benefit from shorter lag times and cleaner fermentations, leading to wines with better microbial stability and smoother sensory profiles. Protocol Simply add MaloTabs directly into the wine. They are designed to dissolve gradually and begin colonizing the environment as soon as they are hydrated by the wine. Add at the end of alcoholic fermentation, once the wine is dry and within a suitable temperature range (typically 18–22°C). No rehydration or stirring is required. Use immediately after opening and avoid splitting tablets. Usage Rates Recommended dosage: 1 tablet per 225 L (59 gal) barrel = approximately 4.44 tablets per 1,000 L = approximately 16.9 tablets per 1,000 gal Use one full tablet per standard wine barrel or follow manufacturer guidelines for larger formats. MaloTabs are best suited for wines with a pH above 3.2, alcohol levels below 14.5%, and free SO₂ under 15 ppm at the time of inoculation. For wines with higher alcohol or lower pH, consider nutrient support or alternative inoculation strategies.  

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GAIA is the ideal solution for winemakers focused on crafting expressive, aromatic wines with natural clarity and a refined finish Whether creating a fresh rosé or a nuanced Viognier, GAIA delivers purity, elegance, and balance in every glass Harness the essence of nature with elegant aromatics and balanced structure GAIA is a premium wine yeast strain developed to enhance aromatic expression, mouthfeel, and fermentation consistency across a wide range of wine styles. Inspired by the harmony of nature, GAIA brings forth vibrant notes of stone fruit, citrus zest, and floral undertones, all while delivering a smooth, well-rounded body. With its clean fermentation profile and reliable kinetics, GAIA is ideal for winemakers seeking purity, elegance, and expressive fruit character. Enhanced Aromatic Complexity – Promotes bright expressions of peach, apricot, and citrus, layered with subtle floral notes. Silky Mouthfeel – Stimulates polysaccharide and glycerol production for a full, rounded palate. Clean Fermentation – Low volatile acidity and minimal SO₂ production help preserve fruit clarity and freshness. Alcohol Tolerance – Effective up to 15% ABV, suitable for a wide range of musts. Temperature Range – Performs best between 57°F (14°C) and 68°F (20°C), supporting gentle, expressive fermentations. Medium Flocculation – Settles well post-fermentation, reducing sediment and aiding clarity. Applications: White Wines – Enhances fruit and floral intensity in Chardonnay, Riesling, and Pinot Grigio. Rosé Wines – Elevates notes of strawberry, peach, and citrus for a fresh, vibrant profile. Aromatic Whites – Ideal for Viognier, Gewürztraminer, and Chenin Blanc where floral complexity is desired. Light Red Wines – Suitable for Pinot Noir and Gamay, emphasizing red fruit brightness and smooth tannins. Flavor Profile: Stone Fruits – Peach, apricot, and nectarine provide a ripe and vibrant core. Citrus & Floral Notes – Lemon zest, orange blossom, and honeysuckle add aromatic lift. Balanced Acidity – Maintains crispness and structure with a clean finish. Silky Texture – Promotes a rounded mouthfeel that enhances drinkability and elegance. Usage: Rehydration – Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate – Use 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must composition. Nutrient Addition – Recommended in low-nitrogen musts to ensure healthy fermentation and full attenuation. Fermentation Temperature – Maintain between 57°F and 68°F to preserve fruit and floral aromatics. Cold Fermentation – Ideal for cool fermentation regimes where fresh aromatics and refined texture are prioritized.  

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SAUVY is the preferred choice for winemakers aiming to produce expressive, aromatic white wines with pronounced tropical fruit and citrus characteristics Whether crafting a signature Sauvignon Blanc or a fresh Pinot Grigio, SAUVY ensures vibrant clarity and pure fruit expression in every vintage Enhance aromatic intensity and freshness in white wines SAUVY is a specialized wine yeast strain developed to maximize thiol expression, particularly enhancing tropical and citrus aromas in white wines. It is especially effective in varietals like Sauvignon Blanc, Chenin Blanc, and Pinot Grigio, delivering vibrant notes of passion fruit, grapefruit, and gooseberry. This strain ensures a clean fermentation profile, preserving the wine's natural freshness and varietal character. Thiol Release Enhancement: Promotes the release of varietal thiols such as 3MH and 4MMP, intensifying tropical and citrus aromas. Aromatic Clarity: Accentuates flavors of passion fruit, grapefruit, and gooseberry, resulting in a crisp and lively bouquet. Clean Fermentation Profile: Low production of volatile acidity and sulfur compounds maintains fruit purity. Alcohol Tolerance: Effective up to 14.5% ABV, supporting complete fermentation across various musts. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic freshness. Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring a clean finish. Applications: Sauvignon Blanc: Enhances tropical fruit and citrus zest, ideal for Marlborough-style wines. Chenin Blanc: Boosts fresh pear, apple, and floral aromas while maintaining crisp acidity. Grüner Veltliner: Highlights green apple and white pepper notes with a refreshing finish. Pinot Grigio: Elevates stone fruit and citrus elements, adding clarity and freshness. Rosé Wines: Enhances berry and citrus notes, contributing to a vibrant aromatic profile. Flavor Profile: Tropical Fruits: Dominant notes of passion fruit, mango, and pineapple. Citrus & Grapefruit: Refreshing accents of grapefruit zest, lime, and lemon blossom. Green & Herbaceous Hints: Subtle nuances of gooseberry, green apple, and fresh-cut grass. Crisp, Clean Finish: Bright acidity and smooth mouthfeel enhance the perception of freshness. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and maintain aromatic intensity. Fermentation Temperature: Maintain between 57°F and 68°F to optimize tropical ester formation and aromatic clarity. Cold Fermentation: Ideal for cool fermentation techniques to preserve fresh aromatics and crisp mouthfeel.  

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ICV OKAY is an excellent choice for winemakers aiming to produce clean, aromatic wines with bright fruit expression and a smooth mouthfeel Its reliable fermentation performance and low production of undesirable compounds make it suitable for a variety of wine styles Enhance aromatic freshness with clean fermentation ICV OKAY is a premium wine yeast strain developed to deliver clean fermentations and vibrant aromatic profiles in white, rosé, and light red wines. Selected through advanced techniques for its low production of sulfur compounds and acetaldehyde, it ensures wines with pure fruit expression and balanced mouthfeel. Clean Fermentation Profile: Produces minimal levels of volatile acidity, SO₂, and H₂S, preserving the wine's natural aromas. Aromatic Clarity: Enhances citrus, tropical fruit, and floral notes, resulting in a crisp and refreshing finish. Alcohol Tolerance: Effective up to 16% ABV, accommodating various wine styles. Temperature Range: Performs optimally between 54°F (12°C) and 86°F (30°C), offering flexibility in fermentation strategies. Low Nutrient Requirements: Efficient fermentation with minimal nutrient supplementation, simplifying the winemaking process. Short Lag Phase: Initiates fermentation quickly, ensuring a steady and reliable process. Applications: White Wines: Sauvignon Blanc, Chardonnay, Pinot Grigio, and Riesling, enhancing bright fruit expressions and crisp acidity. Rosé Wines: Accentuates fresh berry and citrus notes, contributing to a vibrant and clean profile. Aromatic Whites: Gewürztraminer and Viognier, highlighting floral and tropical fruit characteristics. Sparkling Wines: Suitable for both traditional and Charmat methods, providing a clean and aromatic base. Flavor Profile: Citrus & Tropical Fruits: Prominent notes of lemon zest, lime, and pineapple. Floral Undertones: Subtle hints of honeysuckle, orange blossom, and jasmine. Bright Acidity: Maintains a crisp finish, enhancing the perception of freshness. Silky Mouthfeel: Contributes to a smooth and balanced palate. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: While LALVIN ICV OKAY has low nutrient demands, supplementation is recommended in low-nitrogen musts to ensure consistent performance. Fermentation Temperature: Maintain between 54°F and 86°F to optimize ester production and prevent off-flavors. Cold Stabilization: Ideal for cold fermentation processes to preserve crispness and aromatic freshness.  

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T73 is the optimal choice for winemakers aiming to craft bold, fruit-driven red wines with exceptional color stability and a smooth, structured mouthfeel Whether perfecting a classic Cabernet Sauvignon, refining a rich Syrah, or enhancing a Mediterranean blend, T73 brings powerful expression and balance to every vintage Enhance aromatic intensity and structured mouthfeel in red wines T73 is a robust, high-performance wine yeast strain developed to amplify aromatic complexity, color stability, and mouthfeel in a variety of red wine styles. Isolated by the University of Valencia in collaboration with Lallemand, this Saccharomyces cerevisiae bayanus strain is particularly suited for wines produced in warmer climates, promoting deep color extraction and fruit-forward profiles. Enhanced Color Extraction: Promotes anthocyanin stability, resulting in rich, long-lasting color intensity. Fruit-Forward Aromatics: Accentuates notes of ripe berries and plums, creating a bold, fruit-driven bouquet. Structured Mouthfeel: Encourages polysaccharide and glycerol production, contributing to a smooth, full-bodied palate. Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts. Temperature Range: Performs optimally between 65°F (18°C) and 90°F (32°C), allowing flexibility in fermentation strategies. Low Nitrogen Demand: Exhibits extremely low nitrogen requirements, facilitating fermentation in musts with limited nutrients. Dominance Over Indigenous Microflora: Quickly establishes dominance in the must, reducing the risk of undesirable microbial activity. Applications: Full-Bodied Red Wines: Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing structure and deep fruit complexity. Mediterranean Reds: Grenache, Mourvèdre, and Tempranillo, bringing forward robust tannins and rich berry notes. Barrel-Aged Wines: Integrates well with oak aging, complementing toasted oak, spice, and vanilla nuances. Blended Reds: GSM blends, Super Tuscans, and Meritage, elevating balance and aromatic intensity. Flavor Profile:  Dark Berry Concentration: Intense expressions of blackberry, plum, and black cherry dominate the palate. Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco add layers of complexity. Velvety Tannins: Enhances mouthfeel with smooth, integrated tannins, perfect for structured, age-worthy reds. Deep Color Stability: Supports anthocyanin preservation, ensuring vibrant, long-lasting color. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to support robust fermentation and prevent sluggish kinetics. Fermentation Temperature: Maintain between 65°F and 90°F to optimize polyphenol extraction and aromatic preservation. Extended Maceration: Ideal for long maceration periods, deepening color and enhancing tannin structure.  

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UVAFERM VRB is the ideal choice for winemakers aiming to produce fruit-forward, age-worthy red wines with depth, elegance, and aromatic precision Whether crafting a structured Cabernet, a bold Zinfandel, or a layered blend, VRB delivers clarity, color, and character in every bottle Craft elegant, fruit-driven reds with exceptional aromatic expression UVAFERM VRB is a premium Saccharomyces cerevisiae wine yeast strain, carefully selected for its ability to enhance fruit intensity, color stability, and aromatic complexity in red wines. Known for its consistent fermentation kinetics and low volatile acidity production, VRB is ideal for varietals where bold structure, rich fruit character, and aging potential are essential. Enhanced Color Extraction: Promotes anthocyanin stability, delivering deep, long-lasting color intensity. Berry-Forward Aromatics: Accentuates notes of blackberry, raspberry, and black cherry. Structured Mouthfeel: Contributes to a smooth, full-bodied palate with well-integrated tannins. Alcohol Tolerance: Effective up to 17% ABV, suitable for high-Brix musts and full-bodied red wines. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), offering flexibility in fermentation strategy. Low H₂S and SO₂ Production: Ensures clean fermentation, preserving fruit purity. MLF Compatibility: Very compatible with malolactic fermentation for seamless transitions. Applications: Bordeaux Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc – enhances structure and aromatic depth. Zinfandel & Sangiovese: Ideal for bold, fruit-driven profiles with layered complexity. Tempranillo & Syrah: Enhances dark fruit notes and integrates well with oak. Blended Reds: Perfect for GSM blends, Super Tuscans, and Meritage wines seeking balanced aromatics and structure. Flavor Profile: Dark Fruit Dominance: Rich expressions of blackberry, raspberry, and black cherry. Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco. Structured Tannins: Adds roundness and age-worthiness to the wine. Stable Color: Supports anthocyanin retention for vibrant, long-lived color. Usage: Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must conditions. Nutrient Addition: Add yeast nutrients, especially in high-Brix or low-nitrogen musts, to ensure healthy fermentation. Fermentation Temperature: Maintain 59°F to 82°F (15°C to 28°C) for best results in color and flavor development. Extended Maceration: Well-suited for long maceration to intensify tannin and flavor complexity.  

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