Portable, benchtop gravity-style wine bottle filler Four filling heads made from stainless steel are removable for easy cleaning All parts that come into contact with wine are made from stainless steel Level gauge located at the front of the 45L reservoir Fill up to 65 cases of 750ml bottles per hour Made in Italy by EnoItalia The Enoitalia bottle filler is a complete, portable, gravity style bottle filler perfect for a small winery or avid home winemaker. Features four filling heads and stainless steel construction. Fill up to 65 cases of 750ml bottles per hour. Compared to units from other Italian manufacturers, this unit has removable filling heads for easy cleaning. The air removal tubes are also larger, which speeds filling. The fill head is also easier to adjust for various bottle fill heights. The filler can be adapted for use with high viscosity liquids like olive oil with the use of a special filling head. This unit is also available with Electronic Level Sensor and Nitrogen Injector (WE254). Features:
Adjustable heads are easily removed for cleaning All parts in contact with the wine are made from 304 type stainless steel Level gauge located at the front of the reservoir 15mm diameter filling head Fill height is easily adjustable Larger inner diameter fill head for faster air/gas removal from the bottle for a faster fill rate 670L per hour fill rate 45L reservoir 84 pounds 42" H x 23" W x 20" D Please Note This filler is not equipped with a float valve in the reservoir, as the majority of our customers supply the filler via a pump, and the float valve will not stop the flow from a running pump.
Self-priming flexible impeller pump for moving wine or juice
Stainless steel pump head with 1.5" tri-clamp connections
On/off switch for easy operation
19.8 gallons per minute flow rate
Stainless bypass for reducing flow rate
Made in Italy by EnoItalia
The Euro 30 is a great versatile winery pump for all around cellar needs. The sanitary connections are 1.5" TC to allow for easy hook up of hoses, filters, fillers, you name it. With the included SS Bypass, you can reduce flow rates up to 25%. SS head means easy maintenance, and a power switch on the body keeps all necessary controls conveniently accessible.
Features:
Flow rate is 19.8 gpm
Max Pressure: 40 PSI (2.8 BAR)
1.5" Tri-Clover inlet and outlet
220 v single phase Input Voltage Required (6.5 amp draw)
1.5 HP motor
Self-priming
Recommended temperature range: 40 - 150°F (5 - 65°C)
SS Bypass for reducing flow
SS head w/ flexible impeller
220v bare cord - You will need to wire on the appropriate 220v plug
Please Note: This item may come with a bare cord or with a European style plug. You will need a professional electrician to wire the pump with the appropriate plug.
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.
EnartisStab Micro offers reliable, fast-acting microbial protection with no compromise to wine clarity, aroma, or purity
It's the smart tool for today’s quality-focused, low-intervention winemaker
The clean, modern solution for microbial stability
EnartisStab Micro M is the only pre-activated chitosan-based microbial stabilizer on the market, providing rapid, broad-spectrum microbial control without the use of SO₂ or lysozyme. It is a clean-label, allergen-free, and vegan-friendly tool for winemakers seeking reliable protection against spoilage organisms—while preserving wine quality, color, and aroma.
Key Advantages:
Rapid microbial action
Inhibits lactic acid bacteria and spoilage yeasts like Brettanomyces within 24–48 hours.
Eliminates the need for lysozyme or high SO₂
Offers broad protection in wines where reduced intervention is desired.
Clarification & filterability
Helps settle microorganisms and fine particles, improving wine stability and reducing filtration burden.
Color and aroma preservation
Particularly effective in reds, where early microbial control helps retain vibrant fruit character and structure.
Exclusive pre-activated formulation
Ready to use without extended hydration or solubilization—faster and more effective than standard chitosan.
Versatile timing
Can be used in must, post-MLF, during élevage, or before bottling.
Recommended Usage Rates:
White / Rosé: 10–30 g/hL
Red Wine: 20–40 g/hL
High-risk wines: Up to 50 g/hL (max)
Sample Protocol for Use:
Determine dosage based on wine style, spoilage risk, and timing.
Prepare suspension:
Dissolve EnartisStab Micro in 10x its weight in clean, chlorine-free water (e.g., 100 g product into 1 L water).
Mix well until fully dispersed (typically within 5–10 minutes).
Add to wine via pump-over, mixing tank, or direct addition during transfer. Ensure thorough distribution.
Contact time: Allow 3–5 days of contact before filtration or bottling. Do not rack off before full settling is complete.
Compatibility: Do not combine with products containing bentonite, silica sol, or tannins in the same tank. Allow time between additions.
When to Use:
After crushing (to reduce native spoilage flora)
After MLF (to prevent VA or Brett growth)
Prior to bottling (for unfiltered wines or low-SO₂ programs)
In natural and minimal-intervention wines (vegan- and allergen-compliant)
Silky mouthfeel, aromatic balance, and good oak integration
LALVIN SILKA™ minimizes astringency and bitterness, quickly integrates tannins, and masks herbaceous and green flavors, resulting in well balanced red wines.
Accentuates aromas of chocolate, vanilla, and toasted oak, balanced by aromas and flavors of red currant, blackberry, and cherry
Enhances smoothness and roundness
Selected for its unique sensory characteristics, steady fermentation kinetics, and tolerance of challenging winemaking environments
Oenococcus oeni isolated in La Rioja, Spain and selected by the Instituto de Ciencias de la Vid y del Vino (ICVV)
Alcohol Tolerance: <16%
pH: >3.3
Total SO2: <60ppm
Temp: >59°F
Frequently used in: Medium and full-bodied red wines that are fermented or aged in oak
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).
Enhanced fresh fruit, spice, and tannin integration
LALVIN ELIOS 1® is best suited for Mediterranean, Rhône style, and other warm climate red wines where it is known for enhancing red fruit aromas, spice, and tannin intensity.
Wines have an integrated mouthfeel with good mid-palate intensity, decreased drying sensations, and increased freshness
Can reduce the perception of green and vegetative characters
Selected due to its fast implantation and reliable malic acid degradation
Has a high capacity for acetaldehyde degradation. Because acetaldehyde strongly binds SO2, using ELIOS 1 may help keep more SO2 in the free form and therefore make post-MLF SO 2 additions more effective
Oenococcus oeni isolated by the Institut Coopératif du Vin (ICV), France
Alcohol Tolerance*: <15.5%
pH: >3.5
Total SO2: <35ppm
Temp: >64°F
Frequently used in: medium and full-bodied reds
*Alcohol tolerance of ELIOS 1 is reduced to 14% when the pH <3.5 and TSO2 >35 ppm
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).
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.
TANGO is your go-to choice for crafting expressive, fruit-forward wines with remarkable aromatic intensity and a silky finish
Whether you’re creating a crisp Chardonnay, a vibrant rosé, or a lush Pinot Noir, TANGO brings elegance, clarity, and bold flavor to every vintage
Vibrant fruit expression and silky mouthfeel for stunning wines
TANGO is a high-performance wine yeast strain engineered to enhance aromatic intensity, mouthfeel, and fermentation reliability in both red and white wines. Selected for its robust fermentation kinetics and exceptional ester production, TANGO unlocks vibrant notes of ripe berries, stone fruits, and citrus zest, while promoting a smooth, well-structured body. Perfect for winemakers seeking expressive, fruit-driven wines with a clean, polished finish.
High Ester Production: Boosts berry, peach, and citrus aromatics, enriching the sensory profile.
Silky Mouthfeel: Promotes polysaccharide synthesis, delivering a full, smooth palate experience.
Alcohol Tolerance: Effective up to 15% ABV, supporting robust fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C) for balanced fruit expression and clarity.
Low Volatile Acidity Production: Ensures a clean, pure fermentation with minimal off-flavors.
Medium Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment.
Applications:
White Wines: Perfect for Chardonnay, Pinot Grigio, and Viognier, bringing forward bright fruit and floral characteristics.
Rosé Wines: Elevates strawberry, raspberry, and peach notes with a crisp, clean finish.
Fruit-Forward Reds: Ideal for Pinot Noir, Grenache, and Merlot, highlighting berry and stone fruit aromatics.
Sparkling Wines: Enhances freshness and vibrant fruit expression in Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
Berry Aromatics: Intense expressions of strawberry, raspberry, and red cherry dominate the bouquet.
Stone Fruits & Citrus: Notes of peach, nectarine, and citrus zest bring brightness and complexity.
Floral Elegance: Hints of orange blossom and honeysuckle add aromatic lift and depth.
Silky Texture: Promotes glycerol production, providing a smooth, rounded mouthfeel.
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: Supplement with yeast nutrient to enhance fermentation strength and prevent sluggish behavior.
Fermentation Temperature: Maintain between 59°F and 77°F to optimize ester formation and aromatic clarity.
Aging Potential: Suitable for both fresh, vibrant wines and those intended for short-term bottle aging, retaining aromatic vibrancy and mouthfeel.
CVRP is the perfect strain for winemakers seeking consistent fermentations with clean, fruit-driven aromatic profiles
Whether crafting a bold Cabernet Sauvignon, a crisp Pinot Grigio, or a fresh rosé, CVRP ensures purity, structure, and vibrant expression in every glass
Enhance fermentation efficiency and amplify fruit-forward aromatics
CVRP is a robust Saccharomyces cerevisiae strain developed to deliver clean, efficient fermentations across a broad spectrum of wine styles. Selected for its steady fermentation kinetics and low volatile acidity production, CVRP enhances varietal fruit expression while contributing to a balanced mouthfeel and refined structure. Its high polysaccharide production results in wines with decreased astringency and bitterness, stable color, and complex, ripe fruit flavors.
Clean Fermentation Profile: Promotes crisp, fruit-forward expressions with minimal off-flavors.
Enhanced Ester Production: Amplifies red fruit, stone fruit, and citrus notes, creating vibrant aromatics.
Alcohol Tolerance: Efficiently ferments up to 16% ABV, suitable for a variety of wine styles.
Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for fermentation strategies.
Low Volatile Acidity: Minimizes acetic acid production for a cleaner, purer wine profile.
High Flocculation: Settles quickly post-fermentation, allowing for easier clarification and reduced sediment.
Applications:
Red Wines: Exceptional for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit intensity and structure.
White Wines: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, delivering bright, clean fruit expressions.
Rosé Wines: Brings forward fresh berry aromas and a crisp finish, perfect for modern rosé profiles.
Fortified Wines: Handles higher alcohol levels gracefully, maintaining balance and aromatic integrity.
Flavor Profile:
Red Fruit Dominance: Bold expressions of cherry, strawberry, and raspberry, ideal for fruit-forward reds and rosés.
Citrus & Stone Fruits: Subtle notes of peach, nectarine, and lemon zest for added complexity.
Balanced Acidity: Preserves natural acidity, resulting in a crisp and refreshing finish.
Clean Finish: Promotes clarity and structure, avoiding harshness and off-flavors during fermentation.
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: Supplement with yeast nutrient for optimal cell health and complete fermentation, especially in low-nitrogen musts.
Fermentation Temperature: Maintain between 64°F and 86°F (18°C and 30°C) to enhance ester production and prevent off-flavors.
Aging Potential: Suitable for both early-drinking wines and those intended for short-term aging, preserving vibrant fruit character and clarity.
Succulent, mouth-watering flavors of sweet, ripe raspberries blended gracefully with a delectable refreshing rose
Medium-bodied and sweet, 7.6% ABV
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
Silver Medal Winner of the WineMaker International Amateur Wine Competition 2024
WineMaker Top 100 Wine Kits of 2024
This blush wine offers the succulent, mouth-watering flavors of sweet, ripe raspberries blended gracefully with a delectable refreshing rose.
2007, 2008, 2010 and 2011 WineMaker International Award Winner.
Rockin' Raspberry Rosé
Sweetness: Sweet
Oak: Unoaked
Body: Medium
ABV: 7.6%
Size: 5.5L
Yield: 23L
Ready to bottle in 4 weeks
Refreshing and bright, the quintessential summer sipper
Medium-bodied and sweet, 7.6% ABV
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
Silver Medal Winner of the WineMaker International Amateur Wine Competition 2024
WineMaker Top 100 Wine Kits of 2024
Refreshing and bright, the new OB Mango Dragon fruit Lemonade is the quintessential summer sipper – perfect for those warm summer afternoons, and ready to drink in just 4 weeks!
Mango Dragon Fruit Lemonade
Sweetness: Sweet
Oak: Unoaked
Body: Medium
ABV: 7.6%
Size: 5.5L
Yield: 23L
Ready to bottle in 4 weeks
Floral and ripe fruit aromas, light mineral notes and a refreshing acidity
Light-bodied and dry, 11.2% ABV
Serve with fish tacos and jalapeno or spicy shrimp
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
A classic off-dry and medium-bodied Riesling style wine with floral and ripe fruit aromas, light mineral notes and a refreshing acidity.
Food Pairings
Serve with fish tacos and jalapeno or spicy shrimp.
Riesling
Sweetness: Dry
Oak: Unoaked
Body: Light
ABV: 11.2%
Kit Volume: 6.3L
Approximate Yield: 23L
Ready to bottle in 4 Weeks
Bouquet of dark fruits with subtle hints of oak, vanilla, and spices. Strong plum and berry flavors balanced by moderate tannins on the palate
Medium-bodied and dry, 14.7% ABV
Perfect with pasta and spicy sausage or BBQ chicken
Yields 6 gallons (2 cases) of finished wine in approximately 8 weeks
Includes Genuwine Grape Skins to enhance color, flavor profile, and bouquet of the finished wine
WineMaker Top 100 Wine Kits of 2022
A brilliant bouquet of dark fruits with subtle hints of oak, vanilla, and spices. Strong plum and berry flavors balanced by moderate tannins on the palate.
Includes 2 liters of Genuwine Crushed Grape Skins. Fermenting your wine on GenuWine Grape Skins will add deep hues, enhanced bouquet, and a lingering finish to our select red wines.
Food Pairings
Perfect with pasta and spicy sausage or BBQ chicken.
Malbec, Chile
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 14.7%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
Deep and dark in color with a rich bouquet of fruit and a hint of cassis
Medium-bodied and dry, 13.3% ABV
Ideal with spicy chili con carne or burgers with grilled onions and gouda cheese
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
2007, 2008, 2009 & 2013 WineMaker International Award Winner
Deep and dark in color with a rich bouquet of fruit and a hint of cassis, this is the Shiraz that put Australian wines on the map. It will age into a velvety wine of pure elegance.
2007-2009 and 2013 WineMaker International Award Winner.
Food Pairings
Ideal with spicy chili con carne or burgers with grilled onions and gouda cheese.
Syrah/Shiraz, Australia
Sweetness: Dry
Oak: Heavy
Body: Medium
ABV: 13.3%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
Imported grape picking bucket from Italy with a sturdy handle. Is more maneuverable than a 5 gallon bucket when trying to get in and around grapevines and is also much easier to carry. They do a lot of handpicking in Italy... they have it figured out!
*Basket color may vary
If your glycol system is positioned below the level of your jackets, heat exchangers or piping system, you may get back flow into the chiller's reservoir when the solenoid valves at all of your tanks are closed and the chiller's pump turns off.
This Non-Return kit works with Kreyer Chilly chillers (25, 35, 45) to prevent this situation. The kit includes a one-way check valve which is installed inline on the chiller's outlet, and an electric solenoid valve installed on the chiller's inlet. The solenoid valve is wired to the relay that controls the chiller's pump such that when the pump turns off the valve closes.
Simple to install and completely automatic, this kit allows you to keep the chiller's reservoir full and not worry about the placement in relation to the rest of your glycol system.
Set screw for gears and sprockets on the Italian manual (WE220, WE220PS) and motorized (WE223PS) crusher destemmers. In documents tab: Position: 28
Quantity Used: 1
Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Driven rubber roller for the Italian motorized (WE223PS) crusher destemmers.
In documents tab:
Position: 23
Quantity Used: 1
EnoItalia Item #: RL013
Replaces entire bottom valve assembly on the 40L Speidel bladder presses. Includes connection for hose inlet, drain valve and safety blow-off valve on a brass tree.
Can be added to the PMP100 to slow down flow on command. Can reduce flow by up to 25% by taking liquid from the output and redirecting it back to the input. Also good if the pump is encountering back pressure in your particular set up. Has 1.5" TC connection on both the in and the out.
WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Dark toast North American Oak staves, and depending on the wine, will impart flavors of toasted oak, dark chocolate, subtle black pepper, and carmelized characters. The American Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine. Stave measures 4 in. W x 37 in. L.
Reduces total acidity in musts and wines with precision and stability
Blended formulation of potassium bicarbonate and potassium tartrate minimizes pH overshoot
Preserves sensory quality while softening harsh acidity
Safer and more predictable than using raw deacidification salts individually
Improves conditions for malolactic fermentation by moderating acid stress
Deacid is a ready-to-use deacidification agent developed to safely and effectively lower acidity in musts and wines. It combines the acid-neutralizing power of potassium bicarbonate with the buffering and stabilizing action of potassium tartrate. This dual-action formula reduces the sharpness of excessive tartaric acid while avoiding the risks of using raw bicarbonate alone, such as overcorrection, CO₂ volatility, or sensory imbalance. Deacid works gently and predictably, preserving freshness and avoiding chalky or soapy off-notes. It also promotes a more favorable environment for malolactic fermentation to proceed by reducing overall acid stress. Winemakers choose Deacid not only for its effectiveness, but for its convenience, safety, and wine-friendly balance compared to standalone chemical treatments.
Protocol
Gradually add the calculated dose directly into the must or wine, ideally during pumping-over to ensure even distribution. If preferred, pre-dissolve in warm, chlorine-free water before addition. Monitor CO₂ release and volume increase during application. Rack or filter after salt precipitation settles fully.
Usage Rates
The manufacturer specifies 130 g/hL per 1 g/L reduction in total acidity. We’ve converted to more easily used dosage rates.
Target Acidity Reduction
Dosage (g/L)
Dosage (g/gal)
1 g/L TA reduction
1.30
4.92
2 g/L TA reduction
2.60
9.84
3 g/L TA reduction
3.90
14.76
Conduct bench trials to verify target acidity correction and flavor outcome prior to bulk application.
Adds sweetness to wine or other beverages without adding fermentable sugar
Also enhances mouthfeel richness, volume and preserves aromatics
Smooths harsh tannins in red wines, reducing astringency and angular structure
Liquid solution ensures fast dispersion and precise dosing
Diminishes harsh alcohol perception in young wines, simulating aged characteristics
Arabinol Dolce is a liquid gum arabic product specifically formulated to elevate the sensory profile of finished wines. By amplifying the perception of sweetness without residual sugar, it brings balance and mouthfeel to dry wines and reduces the need for sweetening. In red wines, it refines tannin structure, smoothing out harsh edges and improving mid-palate integration. In whites, it extends aromatic persistence and enhances complexity, while in fortified or liqueur-style wines it softens alcohol harshness and accelerates maturation-like roundness. Its highly soluble formulation disperses instantly, making it ideal for final polishing before bottling.
Protocol
Measure the correct dose of Arabinol Dolce, then dilute in ten times its weight with clean, chlorine-free water or wine. Add slowly into the wine tank or barrel during final polishing or pre-bottling operations, ensuring thorough mixing. Allow 1–2 days for full sensory integration before final filtration or bottling. No further clarification or filtration should follow to preserve colloidal effects.
Dosage
0.20–1.50g/l or 0.76–5.68 g/gal. Perform bench trials to fine-tune for varietal character, desired sweetness perception, and mouthfeel enhancement.
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
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.
This is an all inclusive reagent and reaction vial combo kit with enough supplies for 20 tests. It includes two bottles of 5mL of Boost Juice, two vials of 0.5mL of 1M Malic Acid Solution, two bottles of 30 mL of 0.4 g/L Malic Acid Standard, and two bottles of 30 mL of 0.1 g/L Malic Acid Standard.
Please note: Product should be stored either frozen or refrigerated upon arrival. Please freeze Biopressure Reaction vials, 1M Malic Acid solution, and both Malic Acid Standards upon receipt. Boost Juice should be kept in the refrigerator to maintain its effectiveness.
The HI9146 is a rugged, portable dissolved oxygen (DO) meter designed to provide laboratory precision and accuracy under harsh environmental and industrial conditions. This meter offers many features including automatic calibration, auto-endpoint detection, and compensation for temperature, salinity and altitude. The HI9146 is supplied complete with polarographic probe, PTFE membrane caps, electrolyte fill solution, and rugged carrying case.
Easily Replaceable Membrane Caps
Automatic Calibration
Best suited for measuring DO during the fermentation/aging process in both beer and wine (not recommended for use during bottling, and cannot be used in carbonated beer).
Application Note
During the aging process, wine can range from 6-9mg/L and when bottled most wines should be below 1.25mg/L for Red and 0.6mg/L for white. Based on specifications, the HI9146W is well suited for use during the fermentation/aging process in both beer and wine, however it is not recommended for use during the bottling process.
Dissolved oxygen is a commonly measured parameter in wine analysis. The HI9146 is a rugged, portable dissolved oxygen (DO) meter designed to provide high accuracy measurements whether in the field or in the lab. The meter features automatic calibration performed at one or two points in saturated air and/or zero oxygen solution.All readings are automatically compensated for temperature variations and can be frozen on the display upon stability using the auto-end feature. Salinity and altitude compensation are user adjustable based on the environmental conditions that are present. The HI9146 features a Battery Error Prevention System (BEPS) that detects when the batteries become too weak to ensure reliable measurements. The HI9146 is supplied complete and ready to use.
Features at a Glance
Polarographic Measuring System
The meter and probe use polarographic sensor technology based on the Ross and Clark polarographic measurement method. The probe is comprised of a platinum cathode and silver anode in an electrolyte solution held in place over the surfaces of the electrodes by a polymer membrane. An external voltage applied across the system establishes a current proportional to the concentration of dissolved oxygen.
Replaceable Membrane Caps
The pretensioned thin polytetrafluoroethylene (PTFE) membranes employ a screw cap design that can be changed quickly by simply filling with the HI7041 electrolyte fill solution and screw on the DO probe.
Automatic Calibration - Calibration can be performed at one or two points to 100% and/or 0% saturation. The 100% saturation is done in air while the 0% is done with the HI7040 bicomponent zero oxygen solution.
Good Laboratory Practice (GLP)
The Good Laboratory Practice feature allows the user to recall calibration information including date, time and calibrations points.
Automatic Temperature Compensation - All readings are automatically compensated for temperature variations with a high accuracy, built in linearized thermistor temperature sensor behind a stainless steel cover.
Altitude Compensation
The HI9146 allows for altitude compensation for up to 4000 meters with a 100 meter resolution.
Salinity Compensation
Salinity compensation is adjustable from 0 to 80 g/L (ppt) with a 1 g/L resolution for the measurement of DO is brackish and seawater.
Auto End Point
The HI9146 features an auto endpoint mode in which when selected the reading will frozen on the display once a stable measurement is obtained. The auto-end feature allows for consistency among various users by ensuring that stability has been achieved before recording a measurement.
Backlit LCD
The HI9146 has a display with a backlight for easy viewing of readings in poor lighting conditions.
Battery Error Prevention System (BEPS)
The Battery Error Prevention System detects when the batteries become too weak to ensure reliable measurements. The backlight feature is automatically disabled when batteries are getting low and a clear indication is displayed to warn the user of this condition.
Thin Polarographic Dissolved Oxygen Probe for Wine
The HI76408 is a thinner Clark-type polarographic dissolved oxygen probe for Hanna’s benchtop and portable dissolved oxygen meters. The probe is constructed of durable ABS plastic and contains an integrated temperature sensor for temperature compensated measurements. It is compatible with our HI76407A/P PTFE membrane caps. Each membrane separates the probe’s platinum cathode and silver anode from the water sample being measured. Oxygen diffuses across the membrane and interacts with the polarographic system to produce a current proportional to oxygen concentration. Each cap is easily filled with HI7041 electrolyte and screwed on to the probe. The probe’s thin design makes it ideal for wine packaging measurements.
Rugged portable dissolved oxygen meter (DO meter).
Automatic Calibration.
Auto End Point mode which will freeze display once stable measurement is obtained.
Backlit LCD for easy view in poor lighting.
Note: This can only be used in uncarbonated beer.
Top quality cork has been the traditional closure of choice for wine bottles for centuries. Give your wine that traditional finishing touch.
Cork is natural, flexible, and compressible. Once it is securely in the bottle it has reliable anti-slip properties. This Size 2 Tapered Cork is made from ""XX"" quality natural cork. It is biodegradable and recyclable. A long time favorite for the long-term aging of wine.
Top diameter: 1/2 in, Length: 11/16 in, bottom diameter: 3/8 in. Made in Portugal.
Superior cork quality for those needing a little extra confidence for longer ageing!
A standard length and diameter single punch cork in a high quality grading at a reasonable price. Corks are typically graded on a scale of 1-10, 1 being the best score, based on the degree of porousness that the actual punch of cork exhibits. Cork trees that show a higher population of worms or fungi tend to yield cork crops which are more porous. As a result, this bag of corks is of generally higher quality and has less variation between the highest and lowest quality cork in the package.
These corks are harvested and punched in Portugal, like the majority of the rest of the corks available today. They are processed, sorted, prepped and packaged here in Northern California.
If you're filling bottles with a larger inner diameter at the neck than standard wine bottles, these bottle seating cones and be used to fill the gap and create the propper seal. Compatible with EnoItalia Professional Bottle Fillers.
WE670
WE680
WE643
WE686
Tapers from 3.375" to 1.25".
Adapt your existing EnoItalia gravity fed wine bottle filler for use with larger bottle
Shorter filling heads can accomodate 3 and 5 liter bottles
Compatible with EnoItalia Benchtop, Deluxe Benchtop, and Trolley Style wine bottle fillers
The Large Format Filling Head can be swapped out for the standard filling head on EnoItalia gravity wine bottle fillers. It's compact design allows large format 3L & 5L bottles to be used with the gravity fillers.
Compatible With:
EnoItalia Benchtop Bottle Fillers
WE253, WE257
EnoItalia Deluxe Benchtop Bottle Fillers
WE254, WE258
EnoItalia Trolley Style Bottle Fillers
WE643, WE670
This extra-large rubber tip can be used with the standard Ultrafiller nozzle by replacing the standard rubber cone. Perfect for filling jars up to 3.75" (95mm) in diameter with brine, oil or spirits.
