Premium Winemaking Additives

Perfect Your Fermentation with Professional-Grade Additives

From essential nutrients to structural tannins, we provide absolutely everything you need for a flawless fermentation. Explore our extensive selection of premium additions tailored for every winemaking style.

• Industry-Leading Brands: Proudly featuring top-tier products from CellarScience, Lallemand, and AEB to guarantee professional results.
• Comprehensive Selection: Find exactly what you need, whether it's specialized yeast nutrients, balancing acids, or complex tannin additions.
• Scalable Sizing: Available in a wide variety of package sizes and bulk quantities to suit small-batch carboys and commercial tanks alike.
• Ensure Success: Prevent stuck ferments and off-flavors by providing your must with the exact structural elements and nutrients it needs to thrive.

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  Lallemand REDStyle™ | Added to Red Wine at Crush | Blend of Pectinase Enzymes and Inactivated Yest

  Due to high demand, the 2.5 kg size 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.   RedStyle – Lallemand Maceration Aid for Enhanced Color, Structure & Tannin Smoothness Enhances color intensity and stability through polysaccharide–polyphenol complex formation Improves tannin integration, reducing harshness and green characters Boosts juice extraction and clarity during maceration with built-in pectinase Builds fuller body and smoother mouthfeel without overwriting varietal character Offers dual-action benefits (enzyme + yeast derivative), outperforming generic macerators RedStyle combines a gentle pectinase enzyme with a specially selected and inactivated wine yeast derivative rich in soluble polysaccharides. When applied during red grape maceration, it breaks down pulp and skin walls—including pectin—enhancing juice yield and extraction. The released polysaccharides bind with anthocyanins and tannins, promoting richer color, more refined tannin structure, and a round, balanced body. The integrated enzyme also improves clarification and filterability, helping winemakers craft wines that are visually appealing, texturally complete, and varietally expressive. Protocol Suspend RedStyle in ten times its weight of clean must or water (e.g., 1 kg in 10 L). Stir thoroughly to ensure full dispersion. Add directly after crushing, either into the crusher, at the start of filling, or during initial pump-overs. Maintain suspension during addition to ensure even distribution. Usage Rates Recommended dosage: 30 g per hectoliter = 0.3 g per liter = 1.14 g per gallon For dosage expressed per ton of grapes: 227 g per ton (≈ 0.5 lb/ton). This balanced rate delivers optimal color stabilization, tannin smoothing, and maceration performance for most red wine styles.

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  $28.99

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  Lallemand OPTI-MUM RED™ | Inactive Yeast | Added to Red Wines at Crush | Increase Mouthfeel | Lock in Color

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

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  $75.99

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  AEB Catalasi | Anti-Oxidizing Clarifier | 20 kg

  Prevents undesirable color changes in white, rosé, and red wines Reduces high phenolic content to diminish color in varietals like Pinot Grigio Enhances and cleans up original aromas while reducing oxidized components Contains Ascorbic Acid and SO2 for optimized antioxidant and microbial control Thanks to its high content in K-Caseinate, Catalasi can be used to successfully eliminate or prevent darkening of white wines, the occurrence of “brick” hues in rosé, and yellow hues in red wines. Also, it will substantially diminish the color in Pinot Grigio and other white varietals characterized by high phenolics. Catalasi will highlight the original aromas and color, reducing the level of polyphenols and polymerized, oxidized components. Added to fermentation it will promote the development of a ore clean and complex bouquet. It contains 4% Ascorbic, a strong antioxidant that can quickly reduce oxygen. This reaction is known to produce a strong oxidant, H2O2, and because of that, winemakers are afraid to use it. However, the oxidative species produced by the reaction between oxygen and ascorbic acid will react quickly with SO2. For this reason, the SO2 present in Catalasi, other than controlling the microbial environment, will optimize the efficiency of this product as an antioxidant. Composition Activated bentonite, potassium caseinate, potassium metabisulfite, swine soluble gelatin, ascorbic acid. Dosage From 15 to 100 g/hL. For every 10 g/hL of Catalasi addition, there is an increase of 6,24 mg/L of SO2 in the wine. Use Dissolve the dose of Catalasi in about 5 parts of cold water, wait 15 minutes and mix. Wait at least 20 minutes before use and add quickly to mass with maximum turbulence.  

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  $424.99

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  AEB Fermotan Liquid | Fermenation Tannin | 25 kg

  Designed for use during fermentation to stabilize color and improve phenolic integration Mixes much easier than powdered tannins thanks to its liquid formulation Composed of ellagic tannins (oak) and condensed tannins (exotic woods) Protects wine from oxidation by acting as a sacrificial tannin and antioxidant Promotes anthocyanin-tannin binding, improving long-term color and mouthfeel stability Ideal for red wines needing structure, color retention, and oxidative protection from the start Fermotan Liquid is a balanced blend of ellagic, proanthocyanidinic, and gallic tannins designed to strengthen color, stabilize phenolic compounds, and shape the sensory profile of wines. Its liquid formulation makes it easy to dose and ensures rapid integration without the need for prior solubilization. Used during red wine fermentation, Fermotan Liquid enhances structure, preserves varietal character, and supports long-term aging potential. The result is a wine with deeper color, lifted aromatics, and a rounder, more polished mouthfeel compared to tannins from other sources. From the onset of fermentation, anthocyanins are extracted faster than tannins. In order not to extract these color compounds in vain, it is imperative to protect them from the oxygen and steer them towards stable polymerization forms, such as those with proanthocyanidins. The synergy among the three classes of tannins (ellagic, proanthocyanidinic and gallic), exerts a triple protective action towards the anthocyanins. Protocol Add directly to the must at the beginning of alcoholic fermentation, ensuring thorough homogenization. Usage Rates 0.05–0.20 ml/L (0.19–0.76 ml/gal)

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  $449.99

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  AEB Fermocel P Fermentation Aid | Inactivated Yeast & Cellulose | Improves Fermentation | 25 kg

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

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  $239.99

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  AEB Deacid | Reduces Total Acidity | AEB | 25 kg

  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.  

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  $344.99

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