Wine Making Additives (During Ageing)

Adds mouthfeel and body to wines, seltzers, ciders, etc. Adds perceived sweetness without the concerns of adding residual sugar Helps lock in color by keeping anthocyanins in suspension in red wines Reduces the formation of tartrate crystals in white wine Makes bubbles in sparkling wine rise slower enhancing the appearance LiquiBody by CellarScience is a specialized, pre-liquefied Gum Arabic preparation that adds body and perceived sweetness while stabilizing color and smoothing tannic astringency. LiquiBody is made from high molecular weight polysaccharides which adds the perception of sweetness without having to stabilize residual sugar in your wine. The ability to add body and a little perceived sweetness has many applications. LiquiBody helps keep anthocyanin color compounds in solution, preventing them from precipitating out in the bottle. It is also particularly useful to help keep tartrates in solution when cold stabilization of white wine is not possible.  Popular Uses LiquiBody works really well in hard seltzers to add body and a slight sweetness. LiquiBody is added to sparkling wines to improve mouthfeel while increasing the appearance and fineness of the bubbles. Add perceived sweetness to any wine in your lineup to appeal to a larger portion of the population.  Filtering Add after rough filtration is finished and before or after sterile filtration. LiquiBody is suitable for use with a sterile membrane filter if your wine is very clean and you have prefiltered. If your wine is not prefiltered, and you already suspect you may have issues with sterile filtration, do not use LiquiBody. Dosage: LiquiBody is stabilized with potassium bisulfite which will add less than 1 ppm of SO2 into your final wine. Use: Add 0.75 to 5 mL per gallon. Perform bench trials to determine optimal usage or start with a dosage of 2 mL per gallon and adjust as needed on future batches. Works best at a temperature range between 50-68ºF and a pH of 4 to 5.5. Additional Notes: Once opened, partial bottles of LiquiBody should be refrigerated and used within 30 days. If a container is left open for longer than the suggested use, you can add 1000 ppm of SO2 to extend its life span.

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Vit End – Lallemand Yeast Nutrient for Securing Fermentation Completion Supports yeast vitality during the final stages of alcoholic fermentation Provides essential vitamins, minerals, and survival factors to avoid sluggish finishes Reduces the risk of stuck fermentation by reactivating stressed or nutrient-starved yeast Enhances sugar-to-ethanol conversion efficiency for cleaner fermentation ends More targeted than general nutrients due to its late-fermentation formulation Vit End is a specialized nutrient developed by Lallemand for use at the end of alcoholic fermentation, when yeast cells are most vulnerable to nutrient depletion, ethanol toxicity, and osmotic stress. Unlike standard yeast nutrients formulated for the growth phase, Vit End is designed to support cell survival, membrane integrity, and residual sugar metabolism. It contains inactivated yeast rich in survival factors, specific vitamins, minerals, and sterols that help re-energize exhausted yeast populations, allowing them to finish fermentation smoothly. Wines showing signs of slowing kinetics, high residual sugar, or difficult fermentation conditions benefit from the targeted support Vit End provides. Protocol Suspend Vit End in ten times its weight of clean must or wine at 20–25°C. Stir thoroughly to dissolve. Add when fermentation is slowing (often near 0–5°Brix) or when signs of yeast stress appear. Mix well to ensure even distribution. Do not add simultaneously with bentonite or sulfites. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon Use 20 g/hL in moderate stress conditions. Increase to 40 g/hL in fermentations that are near-stuck, have high residual sugar, or show signs of yeast stress. Vit End can also be used proactively in fermentations known to be high-risk due to low YAN, high sugar, or challenging varietals.  

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WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Medium toast North American Oak staves, and depending on the wine, will impart flavors of roasted nuts, hints of spice, cinnamon, and vanilla. The American Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine. Stave measures 4 in. W x 37 in. L.

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WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Medium Plus toast North American Oak staves, and depending on the wine, will impart flavors of roasted coffee, spice, nutmeg, honey, light chocolate, and hints of leather. The American Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine. Stave measures 3 in. W x 34 in. L.

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WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! 8 piece Barrel Tethers are sized so they fit in through the bung hole and treat 59 gallons of wine. Due to careful aging and seasoning of the wood, these Medium Plus toast American Oak WineStix deliver very specific flavors and aromas. Flavors and Aromas: roasted coffee, spices, nutmeg, honey, light chocolate, hints of leather. Please Note: Allow 3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix® milling. The end result is in likeness to a second use Barrel.

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WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Dark toast French Oak Tank Staves from the Allier forest, and depending on the wine, will impart flavors of dark coffee, some carmelized sweetness, and a roasty smokey character that will compliment big blockbuster varietals. The French Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine.   4" W x 37" Long

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This product replaces our TAN150 - Tannin Galalcool Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Protection & Improved Structure! Designed for white/rose wine fermentations (including fruit wines and mead), Scott'Tan FT Blanc Soft is a specially formulated, colorless tannin derived from Gall Nuts. When used at the beginning of the fermentation, FT Blanc Soft helps provide protection from oxidation so more of the wines delicate aromas and flavors are preserved. In addition, FT Blanc Soft's continual bonding going on throughout the fermentation improves mouthfeel and help significantly reduce or eliminate vegetal/herbaceous characters and bitterness. FT Blanc Soft imparts a perception of sweetness without contributing any sugars, along with a low-level, beneficial minerality. Note: FT Blanc Soft can also be used as an ageing tannin post-fermentation as well! To Use Add directly to the grapes at the crusher or to the juice/wine. Mix thoroughly to ensure homogenization. Note: If using FT Blanc Soft as an aging tannin, final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Recommended dosage rate: 0.20-0.60 g/gal (5-15 g/hL) A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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Protects against oxidation Preserves Terpenes, Esters, and Thiols (3MH, 3MHA) during aging Reduces need for SO2 Improves color stability CellarScience GSH Naturale was designed for winemakers who want to take advantage of the benefits of Glutathione. Glutathione reduces browning in all wines but is especially useful in whites. In whites with higher levels of terpenes and thiols (e.g. Sauvignon Blanc and Viognier) GSH helps preserve fruity/floral aromas. It is also particularly helpful to produce natural wines or wines with less SO2. How it Works: Quinones are a class of compounds that can degrade wine by causing oxidizing reactions that lead to browning and the loss of desirable varietal flavors. Terpenes and Thiols are particularly prone to interact with Quinones. Instead GSH reacts with Quiniones creating a stable compound that does not lead to browning and a loss of flavor and aroma. GSH is a natural compound found in yeast cells and acts as a natural anti-oxidant that can be used in conjunction with SO2 or by itself in the case where the winemaker chooses to use low or zero quantities of SO2. GSH Naturale contains a high percentage of tripeptide glutathione along with other polysaccharides that have a positive impact on body, flavor, aroma. Usually used in conjunction with SO2 as an additional natural inhibitor of browning, GSH Naturale will have positive impact on color, wine, thiol, esters and terpene content throughout the aging process. Use: Add 0.4 to 1.5 grams per gallon (0.1 to 0.4 g per liter) directly into the wine. We recommend starting with a dosage of 1 g per gallon (0.25 g per liter) and adjusting as desired in future batches.

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WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These WineStix Segments are a Bordeaux Toast Blend  of 40% Medium, 40% Medium Plus and 20% Dark. One 490 Gram bag treats 100 gallons of wine. Due to careful aging and seasoning of the French Oak and a precise toasting, WineStix offer specific flavors and aromas that add character to your wine! Please Note: Allow 2 months extraction time to balance the extractions of short and long grain. This is our fastest extraction. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix® milling. The end result is in likeness to a second use Barrel.

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Add to Red Wine Fermentation on the skin Binds with anthocyanins and stabilizes color Improves mouthfeel and body Mix of both ellagic and proanthocyanidin tannins CellarTan F is designed to be added to red wine fermentations where it binds color, improves body and mouthfeel, and softens the overall tannin profile. Used during the early stages of fermentation when anthocyanins are being released from the grape skin in the presence of alcohol and need to be stabilized for long term color retention. CellarTan F is a combination of ellagic tannins and proanthocyanidin tannins. Ellagic tannins are hydrolysable oak tannins that break down in wine. They react with grape skin derived phenolics to form flavono-ellagitannins which are hybrid compounds that play a key role in color stability while also softening the mouthfeel of your wine. Ellagic tannins also have potent antioxidant properties that reduce the need for SO2. Proanthocyanidin tannins, or condensed tannins, also contribute to color stability, taste, and mouthfeel. Through polymerization, anthocyanins cap the end of tannin chains to form stable color throughout the life of your wine. They also increase the body and structure of wine. Use: Dissolve 0.2 to 2 g per gallon (0.05 to 0.5 g per liter) in juice or water. Add to must at least 30 min after any SO2 addition and mix well. If you are unsure where to start within the suggested range, we recommend a dosage of 1 g per gallon (0.25 per liter) and adjust as desired on future fermentations.

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WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Light toast French Oak Tank Staves from the Allier forest, and depending on the wine, will impart a vanilla, coffee, sweetness, while ereasing bitterness and excessive astringency and vegetal character. The French Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine.   4" W x 37" Long

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WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Light toast North American Oak staves, and depending on the wine, will impart flavors of light vanillin, almonds, coconut, and fresh oak. The American Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine. Stave measures 4 in. W x 37 in. L.

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All the benefits of Sur Lie aging without the risks Luxurious, soft mouthfeel Perfect for your big body whites Helps reduce browning Produced from yeast cells and considered an SIY (especially inactivated yeast) CellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine. During Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time/cost of doing an actual Sur Lie aging and stirring protocol. Easy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions. Can be added at the end of fermentation and throughout the aging process. Use: Mix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.

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WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Dark toast North American Oak staves, and depending on the wine, will impart flavors of toasted oak, dark chocolate, subtle black pepper, and carmelized characters. The American Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine. Stave measures 4 in. W x 37 in. L.

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Impart a perfect replication of barrel aromatics without the lengthy process of barrel ageing Consistent, repeatable results every time without the need to blend various barrels of product together Infuse oak aromatics into beer in minutes. Safe for use with low alcohol beers as there's no risk of infection that comes from barrel ageing beer below 12% ABV Increase the perceived quality of your wine without drastically increasing production overhead or lead time Eliminate the expensive, compounding loss of the "Angel's Share"—spirits typically lose 5-10% of their volume in barrels due to evaporation A perfect presentation of American oak. Coconut notes predominate with vanilla, sweet spices, nutmeg, and cloves. Seamless blend of flavors including vanilla, toffee, toasted nuts and rich caramel sweetness. Aroma Science's internationally-patented Evaporative Extraction™ technology naturally captures complex aromatics from wine and whiskey barrels to create aroma profiles that are perfect copies of the original barrel source. Use to balance and boost oak aroma in beer, wine, spirits, ciders, seltzers, and traditional, reduced proofed, and nonalcoholic ready-to-drink cocktails. Typical recommended dosing in beer & wine is approximately 1.5-6 mL per gallon and anywhere from 6-60 mL per gallon with spirits. See AromaSciences.com for detailed dosing recommendations for Beer, Wine, and Spirits. Ingredients: Ethanol, Water, Oak Made in the USA

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Add to red wine fermentations on the skin  Releases aroma compounds, anthocyanins for color, and polysaccharides for mouthfeel Reduces necessary contact time / physical interaction normally needed for extraction Pectinase blend that breaks down cellulose and hemicellulose Enzo Red contains a selection of enzymes designed to promote deep, lasting color, structure, and aroma in fine red wines. Enzo Red is a blend of pectinases that will degrade both cellulase and hemicellulase, releasing anthocyanins and desirable skin tannins. It also releases aromatic compounds along with polysaccharides to help contribute to the aroma and body of your red wine. By breaking down pectins, Enzo Red helps with faster clarification and easier downstream filtering. Enzo Red can help to reduce the amount of punch downs or pump overs required. While there is no harm to keeping your existing schedule, it reduces the need for extended skin contact time, helps with extraction when an ideal punch-down schedule can't be maintained, and lessens the amount of time spent in pump over. For pump over in particular, this can be an advantage by lessening the shearing action on seeds that can occur when pumping must. Enzo Red is obtained from aspergillus niger and does not contain the enzymes cinnamyl esterase (production of barnyard flavors) or anthocyanase which is known to produce oxidized color hues in wine. Use: Dilute 0.04 to 0.15 g per gal (0.01 to 0.04 g per liter) into water and add directly into the crushed grapes or must. Perform bench trials to determine optimal usage or start with a dosage of 0.1 g per gal (0.025 g per liter) and adjust as desired on future batches.

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Impart a perfect replication of barrel aromatics without the lengthy process of barrel aging Consistent, repeatable results every time without the need to blend various barrels of product together Infuse oak aromatics into beer in minutes. Safe for use with low alcohol beers as there's no risk of infection that comes from barrel aging beer below 12% ABV Increase the perceived quality of your wine without drastically increasing cost or production time Eliminate the expensive, compounding loss of the "Angel's Share"—spirits typically lose 5-10% of their volume in barrels due to evaporation French Oak extract is subtle and complex with exotic savory spice and hints of dark chocolate and roasted coffee. Mellow spice notes with a smooth mocha and toffee finish. Aroma Science's internationally-patented Evaporative Extraction™ technology naturally captures complex aromatics from wine and whiskey barrels to create aroma profiles that are perfect copies of the original barrel source. Use to balance and boost oak aroma in beer, wine, spirits, ciders, seltzers, and traditional, reduced proofed, and nonalcoholic ready-to-drink cocktails. Typical recommended dosing in beer & wine is approximately 1.5-6 mL per gallon and anywhere from 6-60 mL per gallon with spirits. See AromaSciences.com for detailed dosing recommendations for Beer, Wine, and Spirits. Ingredients: Ethanol, Water, Oak Made in the USA

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WineStix Segments are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These WineStix Segments feature a Toast Blend of 40% Medium, 40% Medium Plus and 20% Dark toasted stave. One 1 lb/490 grams treats approximately 100 gallons of wine. Due to careful aging and seasoning of the American Oak and a precise toasting, WineStix offer specific flavors and aromas that add character to your wine! Please Note: Allow 2 months extraction time to balance the extractions of short and long grain. This is our fastest extraction. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix® milling. The end result is in likeness to a second use Barrel.

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Prevent volatile acidity in fermentation before it happens Add at first signs of a problematic ferment to help limit the production of volatile acidity Avoid a malolactic fermentation (MLF) in White Wines Use as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity CellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus.  This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.   Don’t Use Killazyme If You Are Coinoculating Yeast and ML When performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.   Use Killazyme to Prevent Volatile Acidity in Fermentation Killazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity. Killazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced. At the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation Use Killazyme at First Signs of Problem Finish Killazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.   Use Killazyme to Avoid MLF in White Wines When fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. .  Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.    Barrel Storage Protection of Reds After MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity.  Use: To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon. To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Stabilizing Wine After MLF is Complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon. When Blending Partial and Complete MLF Wines: Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire. For Sluggish or Stuck Yeast Fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. You can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme in 5x its weight of warm (tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.  

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Impart a perfect replication of barrel aromatics without the lengthy process of barrel ageing Consistent, repeatable results every time without the need to blend various barrels of product together Infuse oak aromatics into beer in minutes. Safe for use with low alcohol beers as there's no risk of infection that comes from barrel ageing beer below 12% ABV Increase the perceived quality of your wine without drastically increasing production overhead or lead time Eliminate the expensive, compounding loss of the "Angel's Share"—spirits typically lose 5-10% of their volume in barrels due to evaporation 2X Concentrate. This is a more concentrated extract than the standard Aroma Science extracts that requires approximately half the typical dosage Complex and spiritous with grainy woody, creamy coconut, caramel, and fruity notes with subtle hints of smoke. Bold flavors of dark caramel, cinnamon, leather, and a touch of vanilla. More intense aromatics than the classic series. Use less. Aroma Science's internationally-patented Evaporative Extraction™ technology naturally captures complex aromatics from wine and whiskey barrels to create aroma profiles that are perfect copies of the original barrel source. Use to balance and boost oak aroma in beer, wine, spirits, ciders, seltzers, and traditional, reduced proofed, and nonalcoholic ready-to-drink cocktails. Typical recommended dosing in beer & wine is approximately 0.75-3 mL per gallon and anywhere from 2-30 mL per gallon with spirits. See AromaSciences.com for detailed dosing recommendations for Beer, Wine, and Spirits. Ingredients: Ethanol, Water, Oak Made in the USA

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Impart a perfect replication of barrel aromatics without the lengthy process of barrel ageing Consistent, repeatable results every time without the need to blend various barrels of product together Infuse oak aromatics into beer in minutes. Safe for use with low alcohol beers as there's no risk of infection that comes from barrel ageing beer below 12% ABV Increase the perceived quality of your wine without drastically increasing production overhead or lead time Eliminate the expensive, compounding loss of the "Angel's Share"—spirits typically lose 5-10% of their volume in barrels due to evaporation 2X Concentrate. This is a more concentrated extract than the standard Aroma Science extracts that requires approximately half the typical dosage Sweet and floral with fresh and dried fruit notes and hints of citrus zest. Smooth, sweet flavor with notes of baking spice and a touch of vanilla. More intense aromatics than the classic series. Use less. Aroma Science's internationally-patented Evaporative Extraction™ technology naturally captures complex aromatics from wine and whiskey barrels to create aroma profiles that are perfect copies of the original barrel source. Use to balance and boost oak aroma in beer, wine, spirits, ciders, seltzers, and traditional, reduced proofed, and nonalcoholic ready-to-drink cocktails. Typical recommended dosing in beer & wine is approximately 0.75-3 mL per gallon and anywhere from 2-30 mL per gallon with spirits. See AromaSciences.com for detailed dosing recommendations for Beer, Wine, and Spirits. Ingredients: Ethanol, Water, Oak Made in the USA

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Effectively stabilizes proteins in white, rosé, and sparkling wines, preventing haze without negatively impacting aroma, color, or structure. Offers a clean and wine-friendly alternative to bentonite, providing gentle clarification with minimal volume loss and lees. Allergen-free, vegan-friendly, and non-GMO, catering to modern consumer preferences and dietary needs. Optimizes wine for tartrate stabilization with Zenith Uno, ensuring a stable matrix for efficient and reliable results without filtration issues. Claril ZW is an advanced fining agent specifically formulated to solve protein instability in white, rosé, and sparkling wines—without compromising aroma, color, or structure. A synergistic blend of plant proteins and polysaccharides, Claril ZW is a modern, allergen-free alternative to bentonite, offering gentle, effective clarification with minimal volume loss and lees compaction. How It Works: Claril ZW targets unstable proteins by forming electrostatic bonds that cause them to aggregate and precipitate. Its plant-based protein component offers strong affinity for wine proteins, while the polysaccharide fraction helps preserve delicate aromas and supports color stability. Unlike traditional bentonite treatments, Claril ZW offers a cleaner fining action with a more favorable impact on wine sensory quality. Ideal Foundation for Zenith Uno: By effectively removing haze-forming proteins, Claril ZW sets the stage for optimal tartrate stabilization with Zenith Uno. Protein instability can compromise the performance of potassium polyaspartate (KPA)—but with Claril ZW, you ensure a clean, stable matrix that allows Zenith Uno to work at full efficiency, without filtration issues or precipitation risk. Key Benefits: Highly effective protein stabilization Allergen-free, vegan-friendly, non-GMO Preserves aroma, flavor, and mouthfeel Minimal lees volume and excellent compaction Perfect preparation for tartrate stabilization with Zenith Uno Whether used alone to eliminate protein haze or as a strategic partner in your cold stability protocol, Claril ZW gives winemakers a clean, modern, and sustainable path to stability.

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Impart a perfect replication of barrel aromatics without the lengthy process of barrel ageing Consistent, repeatable results every time without the need to blend various barrels of product together Infuse oak aromatics into beer in minutes. Safe for use with low alcohol beers as there's no risk of infection that comes from barrel ageing beer below 12% ABV Increase the perceived quality of your wine without drastically increasing production overhead or lead time Eliminate the expensive, compounding loss of the "Angel's Share"—spirits typically lose 5-10% of their volume in barrels due to evaporation Made with amburana barrels that contained Cachaca, a traditional Brazilian sugarcane spirit. Highly aromatic, exotic, and completely unique! A warm and seductive blend of vanilla, almond and backing spice, with notes of cinnamon, maple syrup, caramel, and butterscotch. Like cinnamon, amburana contain coumarin. Do not use more than 5,000 parts per million in beverages. Aroma Science's internationally-patented Evaporative Extraction™ technology naturally captures complex aromatics from wine and whiskey barrels to create aroma profiles that are perfect copies of the original barrel source. Use to balance and boost oak aroma in beer, wine, spirits, ciders, seltzers, and traditional, reduced proofed, and nonalcoholic ready-to-drink cocktails. Typical recommended dosing in beer & wine is approximately 1.5-6 mL per gallon and anywhere from 6-60 mL per gallon with spirits. See AromaSciences.com for detailed dosing recommendations for Beer, Wine, and Spirits. Ingredients: Ethanol, Water, Amburana Made in the USA

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