High-capacity, commercial-grade stainless steel fruit press Bladder press offers an effortless process that is more efficient and gentler on the fruit Can be used with 3/4 hose and water supply that provides at least 36 psi of pressure Rotating basket allows for easy disposal of the pressed grapes Mounted to welded frame with rolling casters for smooth mobility around the winery Made in Italy by Marchisio Bladder presses offer a gentler yet more efficient press with less operator effort and the ultimate in press-control. You will extract more juice and less tannins. Attach your water supply line to the 3/4" barbed water inlet at the base of the unit. Water fills up the interior rubber bladder which expands and presses the grapes against the outer stainless steel screen. 35 p.s.i water pressure (2.5 bar) is the maximum pressure you would need to operate. Two sleeves are provided with the press. One a mesh sleeve is placed inside the press and the other is an outer plastic sleeve that is placed over the top of the press to keep the pressed fruit from squirting out. After pressing, the entire stainless basket rotates and the inner mesh sleeve can be pulled out with most of the pressed grapes coming with it. We use this press in our own small production. A platform was built for the press to sit on so that when we rotate the basket we can dump directly into a macrobin. Use a must pump to pump up into the press. In each press load we do approximately 110 gallons of red wine must (letting free run on through) which works out to be about 3/4 of a macrobin. We can press 7 tons of fruit in a long day. 80 gallon capacity (not including bladder.) 85" Overall height with a basket diameter of 25.5". A great press for the small winery. We used this press in 2004 to press 7 tons of cabernet. A local winery used two of them side by side to press over 50 tons. A joy to use. Download the PDF FAQ: Can the press be operated with air pressure? No. These are hydraulic presses that may only be operated with water. When operating with compressed air, there is a risk of explosion and a very high risk of injury if the membrane bursts due to excess pressure or damage. Is a minimum water pressure required? In order to ensure the function and the best possible yield, there should be a minimum water pressure of 2-2.5 bar on the press. What if the water supply delivers more than 3 bar? In principle, this is not a problem, as if the water pressure inside the press exceeds 3 bar, the pressure relief valve opens and there is no pressure-related damage. How many apples make how much juice? On average, 50kg (110 lbs) of apples produce around 30-35L (8-9 gal) of juice, depending on the variety and quality of the apples.
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
4.4 gallons per minute flow rate
Made in Italy by EnoItalia
The Euro 20 is a great pump for smaller production. Featuring a SS head with 1.5” TC fittings, this flexible impeller pump is great for moving wine or juice. We have this pump set up with a forward and reverse on/off switch on the body, simplifying operation.
This unit comes with mounting points for if you want to mount it to a cart or filler/filter.
Features:
Flow rate is 4.4 gpm
Max Pressure: 46 PSI (3.2 BAR)
1.5" Tri-Clover inlet and outlet
220V single phase Input Voltage Required
Bare Cord for wiring with the appropriate plug
0.5 HP motor
1.7 amps
Recommended temperature range: 40 - 150°F (5 - 65°C)
SS head w/ Flexible Impeller
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.
Replacement air tubes for variable capacity tanks. 120 cm tube fits 120 cm diameter tanks.
Please note: These tubes are only compatible with Marchisio brand tanks. They will not work with Speidel or other brands of variable volume tanks.
Cold stabilization in one barrel or control fermentation temperatures in a 100L tank. With an overall length of 20 in. this little snake can be used to control temperatures in any small batch.
You will need a glycol system or at least a cold or hot water source to connect to the snake.
How it works: This tube-within-a-tube snake is used to recirculate glycol or cooled/heated water through your wine to regulated temperatures. The inner vinyl tube runs through the middle of the corrugated stainless tubing, but is shorter than the stainless tubing. Glycol can run through one tube and back through the other, completing the loop.
Use our custom made Snake Bung to make an air tight seal. Slides over the snake and seals it to the barrel or the traditional air lock hole in a variable volume lid (provided the hole is approximately 1 3/4 in. in diameter.) Or punch a 1 3/4in. hole in any tank or lid.
Snakes are outfitted with 1/2in. male NPT threads on both the inlet and outlet. The inlet is at 90 degrees and the outlet is straight.
1 3/8" diameter. 0.11 m² Surface area.
Can also be used for heating
Ratcheting basket press with wood basket
Classic design offered at an affordable price for home & professional winemakers alike
Made with pressed steel basin with an enamel coating
Wooden basket disassembles into 2 pieces for easy removal of the pressed grapes and cleaning
22-gallon capacity
Made in Italy by Marchisio
MoreWine! presents the classic, affordable wine press for the home user. Wood slats on the side with a painted base and stand.
Traditional ratchet style presses are made with a pressed steel basin with an enamel coating. The basket staves are made of a hardwood and fastened with chrome plated bolts. Baskets are in 2 pieces for easy disassembly and removal of pomace. Also included are 6 hardwood blocks and two hardwood half-rounds to more efficiently and effectively press grapes and extend the reach of the ratchet. These presses come with a removable shaft which has a large nut on the bottom of the basin. The ratchet mechanism allows you to exert more pressure on the grapes than would be possible with a simple screw mechanism.
The "number" (#) of the press refers to the diameter of the basket in centimeters. There is no direct relationship between the diameter of the basket and the capacity in gallons or the number of pounds of grapes it can hold.
#45 specifications:
Basket diameter: 18 inches
Basket height: 24 inches
Basket capacity: 22 gallons
Ship weight: 189 pounds
Manufacturer: Fratelli Marchisio (Italy)
A new & unique alternative to cooling plates. This tube-within-a-tube snake is used to recirculate glycol or cooled water through your ferment to keep temperatures down. It can be used in a tank, macrobin, or barrel. The inner vinyl tube runs through the middle of the corrugated stainless tubing, but is shorter than the stainless tubing. Glycol can run through one tube and back through the other, completing the loop.
Snakes are outfitted with 1/2in. male NPT threads on both the inlet and outlet. The inlet is at 90 degrees and the outlet is straight.
.40m Square meter of Cooling Surface
Ideal for use with an Oak Barrel or Small Tank.
Can also be used for heating.
Optional silicon sleeve for sealing.
Professional-level wire fastener offers quick and easy manual operation
Adjustable height bottle platform can accomodate bottles from 375 mL up to 9 L in size
High-quality stainless steel construction
Made in Italy by Ferrari
Fasten your wire retainers quickly and easily with the Ferrari Fast Wire Hooding Machine. This professional-level manual wire fastener features an adjustable bottle platform suitable for up to 9L bottles, a bottle centering beam to perfectly line up the bottle neck every time, and boasts solid stainless steel construction throughout. Once your corked bottle is lined up, simply place a retainer on the cork with the eye of the wire hood facing the twisting hook, push the compression lever downward to hold the bottle in place, then hook the wire and rotate the handwheel clockwise three turns to secure the hood under the lip of the bottle.
Compatible with bottle sizes from 375 ml to 9 L
Stainless steel construction
Made in Italy by Ferrari Group
11.8" L x 13.3" W x 37.4" H
Vacuum bottle filler for use with wine, olive oil, or uncarbonated beer
Air is cleared from each bottle before filling, reducing oxygen exposure
Adjustable fill nozzles and support rack to fit your bottle size and fill level
Variable fill speed to match your bottling pace
High-quality 304 stainless steel construction
Made in Italy by EnoItalia
We like this robust vacuum filler from EnoItalia because it combines the low oxygen benefits of vacuum filling with the strong fill nozzles and frame of traditional Italian bottle fillers.
This high-quality vacuum filler is the ideal choice for bottling uncarbonated beer or wine with minimal oxygen exposure. Air from the bottle is automatically extracted through the filling head and then liquid is drawn through the system and into the bottle via a vacuum pump. This greatly reduces the oxygen exposure that occurs with other fillers. The support rack and fill nozzles are adjustable so you can adapt it for your bottle size and desired fill level. Fill speed can also be adjusted with the digital display and vacuum regulator, allowing you to quickly set the desired vacuum level for each product. After each bottle is filled, excess liquid is returned to the cylinder. When the cylinder fills up, the stainless steel float will rise and shut off the vacuum pump.
Designed entirely in stainless steel with high-quality components, this filler was designed to stand up to intensive, professional-level use.
This unit is only intended for use with still beverages. It is not compatible with carbonated beer, cider, or sparkling wine.
Features:
304 stainless steel construction
Digital adjustment display
1.5" tri-clamp for product aspiration and circuit emptying
DIN 15 connections for emptying filling nozzles
Adjustable support rack
Adjustable feet
Lifting handles
Capacity: 650 lt/h (171 gal/h)
Power: 110V / 60 hz
Please note: this unit comes with a bare cord. You will need an electrician to wire the appropriate plug.
Gravity fillers are the preferred filler for achieving exactly the same fill height in every bottle. Gravity fillers fill to a height you determine and then shut off automatically. They are dependable, simple to operate, have no electrical parts, and few moving parts.
Another a nice feature of these fillers is the adjustable stainless tray that the bottles sit on can be moved up and down to account for different bottle sizes, allowing you to fill 1.5 L, 750 mL or 375 mL bottles. A favorite of small wineries, clubs, and out-of-control home winemakers.
Features:
Each fill nozzle is independently adjusted for fill height
All parts in contact with the wine are made from 304 type stainless steel
There is a drain located on the bottom for draining after use
1.5" Tri-Clamp inlet and reservoir drain
Level gauge located on the side of the reservoir
Approximately 3 bottles can be filled per minute, per nozzle.
36.5" H x 23" W x 18.5" D
Reservoir is approximately 33 liters.
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.
Expertly crafted stainless steel fruit press made by the original manufacturer of the bladder press
Features a slotted screen which mirrors commercial press designs
Higher juice yield (65-70%) compared to other press models
Can be used with any domestic water supply that provides at least 36 psi of pressure
Easy to clean after use—simply spray down with a hose and towel dry
Made in Germany by Speidel
Speidel was the original manufacturer of the bladder press. While similar to the Italian models in operation, Speidel offers a few quality upgrades. To obtain a better press Speidel uses a slotted screen, similar to what is offered on large commercial presses, instead of a screen with circular perforations. Speidel presses also offer superior hardware and a recessed valve assembly (to reduce accidental breakage). Compared to other presses, the Speidel hydro press has a higher juice yield (~65-70%) and works completely without electricity and with minimal effort.
This press can be used with any domestic water supply the provides at least 2.5 bar (36 psi) of pressure. Pressing pressure and pressing time is simply regulated by the water flow. These units are extremely easy to care for and can be cleaned quickly by simply spraying it down with a hose after use. You will find the quality you'd expect from a product that is 100% German-made.
Speidel has been shifting their bladder presses from painted to all stainless, and we're pretty excited about it. Although the orange painted versions have their own aesthetic appeal, nothing beats the performance and practicality of stainless steel. Stainless is much easier to clean and much more resistant to rust. The painted versions are likely to chip over time through normal wear and tear, creating small crevasses for bacteria to call home. No such worries when working this beautiful, brushed stainless press.
Overall height is 33" and outlet height is 12". A press cycle for this unit averages around 35 minutes.
Includes:
Complete press assembly
Inner mesh bag (to keep fruit from getting in the stainless basket and make cleanup easier)
Plastic "spray-protection bag" to keep juice from squirting out
Fittings to connect garden hose
Instruction manual
Presses ship in a corrugated box. Minor assembly (attaching legs) is required before use
1 Year Warranty on all parts!
FAQ:
Can the press be operated with air pressure?
No. These are hydraulic presses that may only be operated with water. When operating with compressed air, there is a risk of explosion and a very high risk of injury if the membrane bursts due to excess pressure or damage.
Is a minimum water pressure required?
In order to ensure the function and the best possible yield, there should be a minimum water pressure of 2-2.5 bar on the press.
What if the water supply delivers more than 3 bar?
In principle, this is not a problem, as if the water pressure inside the press exceeds 3 bar, the pressure relief valve opens and there is no pressure-related damage.
How many apples make how much juice?
On average, 50kg (110 lbs) of apples produce around 30-35L (8-9 gal) of juice, depending on the variety and quality of the apples.
All stainless grape destemmer with built-in must pump
Screw Feed provides fast, continual hands-free operation
Rubber tipped destemming bar for softer processing
4,000 - 4,500 lbs/per hour processing capacity
Removable stainless basket for easy cleaning
Made in Italy by EnoItalia
For the serious home winemaker or a very small winery, this machine represents an amazing value. It is gentle, easy to load, and pumps the grapes into your awaiting fermenter, eliminating the need for a separate must pump.
Why No Crushing Rollers?
Because you don't need them. Here is how it works. You put fruit in the top bin and the screw feed moves the fruit to the left where it drops down into the destemming chamber. The fruit is destemmed and grapes drop down through the grate to the next level. Stems are ejected out the end of the destemming chamber and onto a tarp on the ground. After the fruit drops through the destemming chamber it falls into a bin at the bottom of the machine that has a screw feed. The screw feed pushes the grapes to the right where they are pushed into a circular chamber. In the circular chamber, a paddle wheel, pushes grapes back out the exit tube, through a 3" hose, you attach, and into the awaiting fermenters.
Why this machine is so popular in Italy
Because they know you don't need rollers on this type of machine. The action of the two screws, the destemming chamber and the paddle wheel crack the berries.
More on the Built-in Must Pump
The built in paddle-wheel style must pump can push fruit an average of 12' high with a 10' horizontal run OR up to 4' high with a 40' horizontal run. These are estimates only: actual results will vary on factors such as the total load on the machine and the viscosity of the must in the transfer tube. It can only be used at processing time and cannot be used later in the winemaking process.
A Great Value!
We recommend this machine for small wineries or larger home producers who do not wish to make the considerable jump to truly commercial quality equipment. You can make very, very good wine with this machine and we often tell small winery owners that the money saved can be used more effectively in other ways to make great wine.
Summary of Features:
1) Stainless Body, Bin, Agitator, and Screw Feed
2) Removable stainless basket for easy cleaning (Destemming basket holes are 1.0225" wide)
3) A Screw Feed for continual, faster, hands-free operation
4) Rubber tipped destemming bar for softer processing
5) Output of 4000 - 4,500 lbs/per hour
6) Paddle wheel style Must pump built in with 3" TC Outlet
7) A powerful Single Phase 220V 2 HP motor (12.1 amp draw) with starting capacitor
8) High-quality units made by Enoitalia of Italy
9) Replacement parts are available
10) Two casters allow for easy wheel-barrow type movement
11) Emergency stop button
12) Length 46.5" (118 cm), Width 27" (68 cm), Height 35.4" (90 cm), weight 207 lb (94 kg)
13) Unit comes with bare cord wire. Wire on the appropriate 220v plug for your electrical connection.
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.
Ratcheting basket press with wood basket
Classic design offered at an affordable price for home & professional winemakers alike
Made with pressed steel basin with an enamel coating
Wooden basket disassembles into 2 pieces for easy removal of the pressed grapes and cleaning
8-gallon capacity
Made in Italy by Marchisio
MoreWine! presents the classic, affordable wine press for the home user. Wood slats on the side with a painted base and stand. Wood basket presses offer time proven performance at affordable pricing.
Traditional ratchet style presses are made with a pressed steel basin with an enamel coating. The basket staves are made of a hardwood and fastened with chrome plated bolts. Baskets are in 2 pieces for easy disassembly and removal of pomace. Also included are 6 hardwood blocks and two hardwood half-rounds to more efficiently and effectively press grapes and extend the reach of the ratchet. These presses come with a removable shaft which has a large nut on the bottom of the basin. The ratchet mechanism allows you to exert more pressure on the grapes than would be possible with a simple screw mechanism.
The "number" (#) of the press refers to the diameter of the basket in centimeters. There is no direct relationship between the diameter of the basket and the capacity in gallons or the number of pounds of grapes it can hold.
#30 specifications:
Basket diameter: 12 inches
Basket height: 17 inches
Basket capacity: 8 gallons
Ship weight: 78 pounds
Manufacturer: Fratelli Marchisio (Italy)
Portable, benchtop gravity-style wine bottle filler Deluxe model with electronic level sensor and nitrogen injector valve 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. The Deluxe model comes with an electronic level sensor that can be wired to a pump and a manual nitrogen injector valve mounted to the side. 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 for 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. 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
Stainless steel pump assembly for any variable volume fermenter. Includes built-in gauge and line to connect with gasket, but does not include gasket. Made by Speidel of Germany, this stainless pump is made to a higher quality than comparable replacment pumps made in Italy.
The U-200 Screw Elevator built entirely in stainless steel, is a multi-purpose machine that allows the transport of whole grapes inside the destemmer, the pomace to the press, or the evacuation of the stems from the unloading area of the destemmer. The low rotation speeds and included speed variator allow non-aggressive handling of the grapes. A height-adjustable stainless steel trolley is supplied as standard. Loading hopper with side pump connection for liquid recovery. 2HP single-phase motor with CE emergency stop.
Features:
Stainless screw feed 7.8" Diameter x 118" L
Variable Speed with Frequency Drive
Loading hopper with connection fitting for liquid
Open cover lid for cleaning
Winch to adjust the height
Capacity: 2-10 tons per hour
Hopper Dimensions: 25.5" x 28.3" x 35.4"
Loading Height: 18.9" to 27.9"
Discharge Height: 63" to 78"
220V Single Phase 2HP Motor
CE panel control
Ratcheting basket press with wood basket
Classic design offered at an affordable price for home & professional winemakers alike
Made with pressed steel basin with an enamel coating
Wooden basket disassembles into 2 pieces for easy removal of the pressed grapes and cleaning
13-gallon capacity
Made in Italy by Marchisio
MoreWine! presents the classic, affordable wine press for the home user. Wood slats on the side with a painted base and stand. Wood basket presses offer time proven performance at affordable pricing.
Traditional ratchet style presses are made with a pressed steel basin with an enamel coating. The basket staves are made of a hardwood and fastened with chrome plated bolts. Baskets are in 2 pieces for easy disassembly and removal of pomace. Also included are 6 hardwood blocks and two hardwood half-rounds to more efficiently and effectively press grapes and extend the reach of the ratchet. These presses come with a removable shaft which has a large nut on the bottom of the basin. The ratchet mechanism allows you to exert more pressure on the grapes than would be possible with a simple screw mechanism.
The "number" (#) of the press refers to the diameter of the basket in centimeters. There is no direct relationship between the diameter of the basket and the capacity in gallons or the number of pounds of grapes it can hold.
#35 specifications:
Basket diameter: 14 inches
Basket height: 19 inches
Basket capacity: 13 gallons
Ship weight: 101 pounds
Manufacturer: Fratelli Marchisio (Italy)
A unique alternative to cooling plates. This tube-within-a-tube snake is used to recirculate glycol or cooled water through your wine to keep temperatures down. Can be used in a tank, macrobin, or barrel. The inner tube runs through the middle of the outer shell, but is shorter. Glycol can run through one tube and back through the other, completing the loop.
Snakes are outfitted with 1/2in. male NPT threads on both the inlet and outlet. The inlet is at 90 degrees and the outlet is straight.
.25m Square meter of Cooling Surface.
Ideal for use in an Oak Barrel or Small Tank.
Can also be used for heating.
Optional silicone sleeve for sealing.
Rolling cart wine plate filter
Plates made from food-grade Noryl
Built-in stainless centrifugal pump
Built-in pressure gauge
1.5" tri-clamp inlet/outlet
600L/h wine filtering capacity
Made in Italy by Marchisio
Small commercial plate filter that will accomodate 20 20cm x 20cm plates. Included 110v 1/2hp, stainless motor will pump wine from your container and push it through the filter and into your aging tank or bottle filler.
Features:
304 Stainless Steel Construction
Four Casters for easy movement. Two of the casters have locks
Built-in centrifugal stainess steel pump with on/off switch
21 Food-Grade Noryl plastic plates included.
Double filtration kit available
Built-in pressure gauge
Maximum pump pressure is 2.5 bar (35 p.s.i.)
Up to 600L (158 gal) Flow rate per hour
620x420x560mm/24x16.5x22 inches
90 lbs
1.5" Tri-Clamp inlet and outlet
Pads should be placed in the machine rough-smooth-smooth-rough
Cool your fermenting must or wine using this weldless, easy-to-install, 304 stainless steel cooling plate that can be inserted into the lid of any Variable Volume Fermenter. Cold water or glycol is recirculated through the cooling plates thereby reducing the temperature of your ferment.
This is a stainless steel setup, ensuring no chance of off-flavor in your wine. You drill two 1-1/16" to 1-1/8" holes into the lid. We provide two gaskets and a lock nut to seal on both sides of your lid, securing the plate in place.
Plate measures 24" H x 10.6" W
Inlet and Outlet 1/2" Male BSPP thread
300 mm long tubes
Bulkheads located approx. 175 mm above the plate
0.36 Square meters of cooling surface
Made from 304 stainless steel
Gravity fillers are the preferred filler for achieving exactly the same fill height in every bottle. Gravity fillers fill to a height you determine and then shut off automatically. They are dependable, simple to operate, have no electrical parts, and few moving parts.
Another a nice feature of these fillers is the adjustable stainless tray that the bottles sit on can be moved up and down to account for different bottle sizes, allowing you to fill 1.5 L, 750 mL or 375 mL bottles. A favorite of small wineries, clubs, and out-of-control home winemakers.
Features:
Each fill nozzle is independently adjusted for fill height
All parts in contact with the wine are made from 304 type stainless steel
There is a drain located on the bottom for draining after use
1.5" Tri-Clamp inlet and reservoir drain
Level gauge located on the side of the reservoir
Approximately 3 bottles can be filled per minute, per nozzle.
36.5"H x 36"W x 18.5"D
Reservoir is approximately 58 liters.
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.
Installs in one of our 20x20 wine plate filter units to allow you to change pore size of your pads halfway through the filter. For example, turn a 20 plate filter into two 10 plate filters for sequential rough (7 micron) then polish (3 micron) filtrations in one unit. Fits all of our 20cm x 20cm plate filters. Includes stainless plate and 2 black noryl end plates that install on each side of the stainless plate.
After using the Italian crusher/destemmer units for many years ourselves, we designed and manufactured a special accessory stand that is just tall enough to allow grapes to drop directly into your fermenter or transfer container. Many customers opt to use our 32 Gallon food-grade containers (which we sell as WE509). A regular garbage can can be placed at the end of the unit to collect stems. By using the stand you eliminate the need to move the must and stems from container-to-container, thus saving time and energy. This model fits our WE220 and WE223 series of EnoItalia Crusher/Destemmers. Does not fit models from other manufacturers.
Please Note: This stand comes broken down, and will require assembly.
Estimated Overall dimensions: Footprint: 32 1/4" long x 22" wide Height: 40" high. Top Tray Inside dimensions 32" long x 14" wide
Rugged punch down tool at a fantastic price. Exterior 1" diameter 304-type stainless tubing is polished to a mirror finish. Bottom disc is 12" in diameter with four large holes to decrease pressure during punch down.
Features
Polished Finish
12" disc made from 10 gauge thick stainless
Capped/Sealed end for easy cleaning and sanitizing
Constructed from 304-type stainless steel
Actual weight is 5lbs. Shipping weight is 30lbs as these ship out as a UPS oversize 1 package.
46" Height
A unique alternative to cooling plates. This tube-within-a-tube snake is used to recirculate glycol or cooled water through your ferment to keep temperatures down. It can be used in a tank, macrobin, or barrel. The inner vinyl tube runs through the middle of the corrugated stainless tubing, but is shorter than the stainless tubing. Glycol can run through one tube and back through the other, completing the loop.
Snakes are outfitted with 1/2in. male NPT threads on both the inlet and outlet. The inlet is at 90 degrees and the outlet is straight.
.75 Square Meters of Cooling Surface
Can also be used for heating
Optional silicon sleeve available for sealing
A unique alternative to cooling plates. This tube-within-a-tube snake is used to recirculate glycol or cooled water through your ferment to keep temperatures down. It can dropped directly into a tank, macrobin, or even barrel. The inner vinyl tube runs through the middle of the corrugated stainless tubing, but is shorter than the stainless tubing. Glycol can run through one tube and back through the other, completing the loop.
Snakes are outfitted with 1/2in. male NPT threads on both the inlet and outlet. The inlet is at 90 degrees and the outlet is straight.
.55 Square Meters of Cooling Surface
Can also be used for heating.
Optional silicon sleeve for sealing.
Replacement air tubes for variable capacity tanks. 125 cm tube fits LA Inox 2000 Liter tanks.
Please note: These tubes are only compatible with Marchisio brand tanks. They will not work with Speidel or other brands of variable volume tanks.
Replacement air tubes for variable capacity tanks. 80 cm tube fits Marchisio 500-700 Liter tanks.
Please note: These tubes are only compatible with Marchisio brand tanks. They will not work with Speidel or other brands of variable volume tanks.
Spring-loaded hand-lever for quick and easy operation
Compatible with bottles from 7" to 14" in height
Works with polylam, tin, and aluminum capsules
Made in Italy by Marchisio
Used to spin tin foils onto bottles, our Vertical Spinner features a guide for perfect bottle placement everytime, making it much faster and easier to use than a comparable Horizontal Spinner. Horizontal Spinners can be difficult to use because you have to center each bottle. The included hand-lever lowers the spinner onto the bottle and then springs back into place when released. The spinner height can be adjusted on the stand to accommodate bottles from 7" to 14" tall. 110 V. Works with polylam, tin, and aluminum capsules from 28 - 31 mm Ø, up to 65 mm in length. Unit comes unwired for a 110v plug.
The Enoitalia bottle filler is a complete, portable, gravity style bottle filler perfect for a small winery. Features six filling heads and stainless steel construction. This a complete bottle filling solution that comes on cart and includes built in pump, electronic float switch, and electric valve. As the wine level drops in the reservoir the pump is turned on to refill. Electric valve keeps wine from being siphoned back out of reservoir. Fill up to 100 cases of 750ml bottles per hour. If you do not have the human power to keep up you can use 4 heads at a time so there is no disadvantage to getting a 6 head filler vs a 4 head filler. We only offer the 6 head filler in this model because the price is very similar between 4 and 6. Unlike 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 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. 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 on the side of the reservoir Built-in rubber impeller pump with 1.5" T.C. inlet/outlet Rubber impeller pump built-in Electronic float control Electronic shut-off valve On 4" casters with brake 15mm diameter filling head Fill height is easily adjustable Larger inner diameter fill head for faster air/gasremoval from the bottle for a faster fill rate 980L per hour fill rate 55L reservoir Can fill bottles up to 22" tall 200 pounds 71" T x 34"w x 26" D Runs on 220V Power, and comes with a bare cord. You will need an electrician to come and wire the appropriate plug.
Compact fruit press perfect for the hobbyist wine or cider maker Stainless steel perforated basket offers reliable performance and long lifespan Hinged design allows for quick removal of spent grapes and easy storage 2.5-gallon capacity Made in Italy by Marchisio Great for pressing the juice from soft fruits (pitted peaches, apricots, etc.) or when used in conjunction with our manual apple crusher to make cider. The basket is made from perforated stainless steel. The press mechanism is a single plate that pushes down via a threaded shaft that is connected to a t-handle. The entire pressing mechanism is hinged and folds out of the way when done, allowing for easy removal of spent fruit solids. Much faster than a typical wine press. 20 cm Diameter basket holds 9.5L (2.5 Gallons) at a time. Does not include any straining bag, though one can be added to reduce product bypass. See our BAG26.
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.
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
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
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
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).
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).
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.
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.
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.
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.
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.
RHÔNE 2226™ is the perfect choice for winemakers aiming to craft bold, structured Rhône-style wines with exceptional depth, color, and aging potential
Whether you're perfecting a classic GSM blend, refining a robust Syrah, or aging a powerful Zinfandel, RHÔNE delivers unmatched character and complexity in every vintage
Elevate the boldness and complexity of Rhône-style wines
LALVIN RHÔNE 2226™ is a robust wine yeast strain specifically selected to enhance aromatic intensity, color extraction, and tannin structure in classic Rhône-style red wines. Renowned for its ability to amplify dark fruit, spice, and earthy undertones, RHÔNE 2226 brings out the full-bodied character and layered complexity expected from Syrah, Grenache, Mourvèdre, and blended GSM styles. Perfect for winemakers seeking to craft expressive, age-worthy reds with remarkable depth and balance.
High Polyphenol Extraction: Enhances color intensity and tannin structure, contributing to long-lasting hues and bold mouthfeel.
Aromatic Complexity: Promotes intense expressions of blackberry, plum, black cherry, and hints of spice.
Alcohol Tolerance: Ferments up to 17% ABV, ensuring complete attenuation even in high-Brix musts.
Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), maximizing flavor extraction and aromatic development.
Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors.
Short Lag Phase & High Fermentation Vigor: Initiates fermentation rapidly and maintains consistent kinetics.
Applications:
Rhône Reds: Perfect for Syrah, Grenache, Mourvèdre, and GSM blends, bringing out deep fruit expression and firm tannins.
Full-Bodied Reds: Ideal for Zinfandel, Malbec, and Petite Sirah, where bold structure and layered complexity are desired.
Barrel-Aged Wines: Exceptional for wines destined for oak aging, enhancing notes of spice, leather, and toasted oak.
Fortified Reds: Performs exceptionally well in Port-style and Amarone-style wines, supporting high alcohol levels and fruit concentration.
Flavor Profile:
Dark Fruit Dominance: Bold expressions of blackberry, black cherry, and plum create a rich, fruit-forward profile.
Spice & Earthiness: Subtle layers of black pepper, anise, and leather add depth and complexity.
Silky Tannins: Promotes smooth, well-structured tannins, providing excellent aging potential.
Deep Color Stability: Supports anthocyanin preservation, resulting in 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 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 kinetics and prevent sluggish behavior.
Fermentation Temperature: Maintain between 59°F and 82°F to optimize polyphenol extraction and aromatic preservation.
Extended Maceration: Ideal for long maceration periods to extract deeper color, tannin complexity, and aromatic richness.
BRG is the ideal choice for winemakers dedicated to crafting powerful, structured red wines with deep aromatic complexity and lasting color stability
Whether perfecting a Cabernet Sauvignon, crafting an elegant Bordeaux blend, or aging a robust Syrah, BRG brings depth, character, and elegance to every vintage
Enhance complexity and deepen aromatics in bold red wines
BRG is a premium wine yeast strain meticulously developed to amplify color stability, tannin structure, and aromatic depth in robust red wines. Engineered for optimal polyphenol extraction and balanced fermentation kinetics, BRG brings forth rich expressions of dark berries, spice, and earthy undertones. Ideal for winemakers focused on crafting full-bodied reds with strong aging potential and intense flavor complexity.
Enhanced Polyphenol Extraction: Promotes deep color intensity and tannin structure in red wines.
Rich Aromatic Profile: Amplifies blackberry, plum, black cherry, and cassis notes with hints of tobacco and leather.
Alcohol Tolerance: Supports ABV levels up to 15%, suitable for full-bodied and high-alcohol red wines.
Temperature Range: Ferments optimally between 64°F (18°C) and 82°F (28°C), allowing for flexible fermentation strategies.
Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors.
Medium to High Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment.
Applications:
Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and structured mouthfeel.
Barrel-Aged Reds: Exceptional for wines destined for oak maturation, with deep flavors that integrate beautifully over time.
Fortified Reds: Handles higher alcohol environments gracefully, ideal for Port-style and Amarone-style wines.
Bordeaux Blends: Amplifies structure and aromatics in Cabernet Franc, Petit Verdot, and Malbec for age-worthy complexity.
Flavor Profile:
Dark Berry Concentration: Intense expressions of blackberry, plum, black cherry, and cassis dominate the palate.
Spice & Earthiness: Notes of tobacco, cedar, black pepper, and leather add layers of depth.
Silky Tannins: Enhances mouthfeel with smooth, integrated tannins, providing balance and structure.
Deep Color Stability: Encourages anthocyanin preservation, resulting in 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 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 prevent sluggish fermentation, particularly in high-sugar musts.
Fermentation Temperature: Maintain between 64°F and 82°F for maximum color extraction and aromatic preservation.
Extended Maceration: Ideal for extended maceration techniques to enhance color and tannin complexity.
ELIXIR is the ideal choice for winemakers aiming to craft expressive, fruit-forward wines with aromatic depth and a refined mouthfeel
Whether perfecting a crisp Sauvignon Blanc, a floral rosé, or a smooth Pinot Noir, ELIXIR delivers consistency, clarity, and character in every bottle
Enhance aromatic complexity and mouthfeel in your wines
ELIXIR is a specialized Saccharomyces cerevisiae hybrid yeast strain developed to elevate the aromatic profile and mouthfeel of white and rosé wines. Its unique enzymatic capabilities enable the release of bound aroma precursors, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elements. ELIXIR also promotes a well-rounded, structured mouthfeel, making it an ideal choice for crafting expressive wines with balance and complexity.
Aromatic Enhancement: Releases bound terpenes and thiols, intensifying aromas of passion fruit, pineapple, citrus zest, and subtle jasmine notes.
Improved Mouthfeel: Promotes polysaccharide synthesis, contributing to a rich, smooth body and silky texture.
Controlled Fermentation: Maintains steady, clean fermentation with low volatile acidity and minimal off-flavors.
Alcohol Tolerance: Supports ABV up to 15%, suitable for full-bodied whites and medium-bodied reds.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C) for balanced aromatic development.
Low H₂S and SO₂ Production: Minimizes sulfur off-notes, preserving pure fruit expression and clarity.
Applications:
White Wines: Ideal for Sauvignon Blanc, Chardonnay, Pinot Grigio, and Viognier, delivering bright citrus, tropical fruit, and floral characteristics.
Rosé Wines: Enhances fresh berry and floral aromas with a crisp, clean finish.
Aromatic Reds: Suitable for Pinot Noir and Gamay, adding complexity and aromatic lift.
Sparkling Wines: Contributes elegance and aromatic clarity to traditional and Charmat method sparkling wines.
Flavor Profile:
Tropical Fruits: Dominant notes of passion fruit, pineapple, and mango.
Citrus & Floral Aromatics: Accentuates lemon zest, orange blossom, and jasmine for a layered bouquet.
Balanced Acidity: Maintains a clean, crisp finish that complements fruit-forward expressions.
Silky Mouthfeel: Promotes glycerol production for a rounder, fuller body and smooth 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: Supplement with yeast nutrient to enhance fermentation strength and prevent sluggish behavior.
Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to maximize ester formation and prevent off-flavors.
Aging Potential: Suitable for both early-drinking wines and those destined for bottle maturation, maintaining vibrancy and clarity over time.
RUBY is the go-to strain for winemakers aiming to craft bold, fruit-forward red wines with exceptional color stability and structured mouthfeel
Whether you're perfecting a Cabernet Sauvignon, enhancing a bold Zinfandel, or refining a classic Bordeaux blend, RUBY brings the richness and depth that elevate your wine to world-class quality
Enhance color stability and elevate red fruit aromatics in your wines
RUBY is a specialized Saccharomyces cerevisiae strain developed to amplify red wine aromatic complexity, enhance color stability, and refine mouthfeel. Its unique metabolic profile promotes the release of varietal thiols and other aroma compounds, resulting in wines with vibrant red and black fruit notes, fine tannic structure, and a persistent finish. RUBY is particularly effective in fermentations aiming for intensity, freshness, and aromatic depth.
Aromatic Enhancement: Releases varietal thiols and other aroma compounds, intensifying notes of red fruits like raspberry and cherry, as well as blackcurrant and plum.
Color Stability: Promotes anthocyanin preservation, resulting in vibrant, long-lasting color intensity.
Structured Mouthfeel: Contributes to a full-bodied experience with smooth tannins and a balanced finish.
Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 61°F (16°C) and 82°F (28°C), providing flexibility across different fermentation strategies.
Low SO₂ Production: Delivers clean, pure fruit expression without sulfur-related off-flavors.
Applications:
Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, emphasizing fruit intensity and structure.
Fruit-Driven Blends: Ideal for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing layered complexity and mouthfeel.
Rosé Wines: Contributes vibrant color and fresh red fruit aromas to full-bodied rosés.
Barrel-Aged Reds: Holds up well to extended aging, developing deep layers of fruit and spice over time.
Flavor Profile:
Red and Black Fruits: Prominent flavors of raspberry, cherry, blackcurrant, and plum deliver a fruit-forward profile.
Spice Notes: Hints of black pepper, anise, and cinnamon complement rich fruit character.
Balanced Tannins: Enhances mouthfeel with a velvety texture and structured finish, ideal for aging.
Silky Smoothness: Promotes glycerol production for a rounded, silky palate experience.
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 color stabilization.
Nutrient Addition: Supplement with yeast nutrient to support strong fermentation and prevent sluggish behavior.
Fermentation Temperature: Maintain between 61°F and 82°F (16°C and 28°C) for maximum color extraction and aromatic retention.
Extended Maceration: Works exceptionally well with extended maceration techniques to further enhance color and tannin structure.
PLEASE NOTE: The supplier of this product has temporarily halted shipments to addresses within the state of California. If you are a CA resident, please note your order will not be fulfilled and will ultimately be canceled. We hope to have this issue resolved with the supplier as soon as possible.
The Cranapple Celebration is a low alcohol Chardonnay style white wine, featuring tart green apples balanced out by smooth white cranberries to create an easy drinking wine with a crisp, refreshing finish. Enjoy sipping this delightful vintage at holiday gatherings, perfect as a hostess gift or for sharing with special friends and family during the holidays.
Includes fruit packs. Purchase other additives separately.
Contents:
160 L wine base
20 L flavor packs (x3)
Product Specifications:
Volume: 220 L
Yield: 1,226 x 750 mL bottles (920 L)
Ready: 4 weeks
ABV: 7.6%
Color: White
