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.

Show previous products

Lallemand PURE-LEES ELEGANCY™ | Mannoprotein | Best for Smoothing Harsh Tannins

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

Read more less

$19.99
Lallemand GLUTASTAR® | Inactivated Yeast with High Levels of Glutathione

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

Read more less

$99.99
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.

Read more less

$424.99
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)

Read more less

$449.99
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

Read more less

$239.99
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.

Read more less

$344.99