Wine Making Additives (During Ageing)

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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Pure: High-purity potassium metabisulfite with over 99% active content, free from heavy metals and impurities  Low-odor: Virtually odorless formulation ensures a more pleasant working environment for cellar staff Easy to use: Fine, free-flowing granules that dissolve easily without forming clumps or “rocks” Anti-oxidation: Effectively scavenges oxygen, binds acetaldehyde, and protects color and aroma compounds Winemaker-trusted: Preferred by premium producers for its consistency, performance, and purity Winy potassium metabisulfite is the highest quality product of its kind on the market. Thanks to Enartis’ production expertise, Winy offers a purity level exceeding 99% metabisulfite with virtually no odor—avoiding the harsh sensory impact and poor solubility common in generic sulfite powders. It’s engineered to dissolve cleanly without forming lumps, ensuring even distribution and accurate dosing. Many winemakers choose Winy for its superior oxidative protection and microbial control without altering the wine’s aroma or mouthfeel. Whether you're working with delicate whites, fruit-forward rosés, or structured reds, Winy preserves freshness, color, and varietal integrity. Protocol: Dissolve Winy in cold, chlorine-free water or juice at a 1:10 ratio before adding to must or wine. Stir until fully dissolved, then add to the tank, barrel, or fermenter while mixing to ensure complete dispersion. Use at crush or pressing for juice protection, or post-fermentation and pre-bottling for stabilization. Usage rates: Each gram of Winy provides approximately 0.56 g of SO₂. Suggested rates:  – To achieve 5 mg/L SO₂: 0.009 g/L (0.034 g/gal)  – To achieve 10 mg/L SO₂: 0.017 g/L (0.064 g/gal)  – To achieve 30 mg/L SO₂: 0.052 g/L (0.197 g/gal)  – To achieve 50 mg/L SO₂: 0.086 g/L (0.325 g/gal)  – To achieve 60 mg/L SO₂: 0.103 g/L (0.390 g/gal) Adjust based on must or wine pH, and always confirm with analytical testing to maintain proper free SO₂ levels during aging and bottling.  

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Effergran Dose 5 is the smart choice for winemakers who want reliable SO₂ protection without the mess or guesswork of powdered sulfite Effortless SO₂ Protection for barrels and small vessels Clean, fast, and efficient—it’s SO₂ made simple Effergran Dose 5 is an effervescent, single-dose sachet of potassium metabisulfite, designed to deliver 5 grams of active SO₂ with maximum ease and precision. Ideal for use in barrels, topping tanks, and small-lot fermentations, Effergran Dose 5 ensures fast, uniform protection against oxidation and microbial spoilage—without stirring or pump-over. Each sachet contains finely granulated, effervescent KMS that rapidly dissolves and disperses on contact, saving time and labor while minimizing operator exposure to dust and sulfur fumes. Whether you're sulfiting after racking or protecting wines in storage, Effergran Dose 5 offers a clean, reliable solution with consistent dosing. Key Benefits: Delivers 5 g of active SO₂ per sachet for accurate, no-measure additions Effervescent action ensures fast, uniform distribution without agitation Dissolves quickly in must, juice, or wine—even in low-volume vessels Packaged in sealed, single-use sachets for maximum convenience and shelf life Low odor and reduced dust exposure for safer, cleaner cellar work Suitable for organic, vegan, and low-intervention winemaking protocols Recommended Use: Add one sachet directly to barrels, carboys, or small tanks to protect against oxidation or spoilage. No stirring or pre-dissolving required. For best results, allow full dissolution before topping or racking.  

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Finishing Tannin that enhances sweetness perception and roundness in low-alcohol or reduced-alcohol wines Improves aromatic integration and boosts fruit expression Reduces vegetal and bitter notes common in underripe grapes Provides a smooth, full mouthfeel without contributing oak character Can compensate for the structural loss often associated with dealcoholization EnartisTan Unico 3 is specifically formulated to improve balance, aroma, and texture in wines with reduced alcohol content. By softening edges and enhancing mid-palate body, it helps recreate the sensory impact that is often diminished during alcohol reduction. Its proprietary blend of ellagic tannins contributes no oak flavor, allowing varietal and fruity notes to shine while rounding out acidity and bitterness. Particularly valuable in wines made from underripe grapes or those undergoing alcohol adjustment, Unico 3 restores harmony and structure in a way that supports freshness and drinkability. Protocol for Use Unico 3 should be added during aging or prior to bottling. Dissolve in 10 parts wine or warm water, mix thoroughly into the wine, and allow 3–5 days for integration. Bench trials are highly recommended to determine optimal dosage based on the degree of alcohol reduction and wine style. Usage Rate Recommended dosage is 2–15 g/hL, depending on the desired sensory enhancement. — 0.02–0.15 g/L — 0.076–0.57 g/gallon Use at the lower end for light or delicate wines and increase the dose for wines requiring greater palate restoration or softness.  

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Finishing Tannin that enhances fruit expression and freshness in red and rosé wines Contributes roundness and softness without adding oak character Improves wine stability and protects against oxidation during aging Reduces aggressive phenolics and green tannins Ideal for refining texture and boosting aromatic intensity in young wines EnartisTan Unico 2 is a naturally extracted, highly reactive ellagic tannin formulated to support and enhance fruit-driven wine styles. Unlike oak-based tannins, Unico 2 does not impart woody or toasted notes, making it an excellent choice for winemakers seeking to amplify red fruit aromas, add softness, and reduce harshness in red or rosé wines. Its high reactivity with oxygen contributes to increased oxidative stability, helping preserve freshness over time. Unico 2 is particularly well suited for wines made without barrel aging or those requiring a gentle tannic lift without changing the aromatic profile. It is often favored by winemakers who want to fine-tune mouthfeel and structure while preserving varietal purity. Protocol for Use: Unico 2 is typically added during maturation or in pre-bottling stages. Dissolve the tannin in 10 parts wine or warm water before adding to the tank. Mix thoroughly and allow 3–5 days for the tannin to integrate before bottling or filtration. Always perform bench trials to determine the ideal dosage for your specific wine. Usage Rate: Recommended dosage is 2–20 g/hL, depending on wine style and desired effect. That is equivalent to: — 0.02–0.2 g/L — 0.076–0.76 g/gallon Use lower doses for rosé or light red wines and higher rates for structured reds needing refinement and aromatic support.  

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Finishing Tannin that enhances mid-palate volume and aromatic complexity in red wines Balances structure by integrating polymerized oak tannins with wine tannins Reduces astringency while promoting a smooth, round mouthfeel Stabilizes color and improves antioxidant capacity during aging Ideal for use in premium red wines requiring subtle oak character without barrel aging EnartisTan Unico 1 is a highly polymerized oak-derived tannin formulated to enhance structure, texture, and aromatic depth in red wines. Its composition mirrors the tannin profile of seasoned oak barrels, making it ideal for fine-tuning wines that need mid-palate weight, softness, or aromatic lift without introducing green or bitter notes. Unico 1 integrates seamlessly with the wine’s phenolic matrix, rounding out mouthfeel while reducing aggressive or coarse tannins. Its use promotes color stability and oxidative protection, especially during long-term aging. Unlike lower-grade tannins, Unico 1 offers refined elegance and consistency, which is why it's preferred by winemakers aiming to elevate premium lots without the variability of barrel aging. Protocol for Use: Unico 1 can be used during maturation or before bottling. Dissolve the tannin in 10 parts wine or warm water before addition, and mix thoroughly into the tank. Allow at least 3–5 days for the tannin to integrate before filtration or bottling. Bench trials are strongly recommended to determine ideal dosage and evaluate impact on taste and structure. Usage Rate: Recommended dosage is 5–30 g/hL depending on wine style and target structure. That is equivalent to: — 0.05–0.3 g/L — 0.19–1.14 g/gallon Start with lower doses for delicate reds or wines with existing oak influence, and increase for structured reds needing volume and polish.  

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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.  

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Aromatic refinement: Reduces vegetal or reductive notes while enhancing fruit and floral aromas. Structure enhancement: Builds roundness and mouthfeel without adding astringency Color stability: Promotes anthocyanin-tannin binding to stabilize color in red wines Antioxidant protection: Inhibits oxidation and improves shelf-life during aging and pre-bottling Fully soluble: Dissolves easily in water or wine for reliable application and consistent performance EnartisTan Max is a proprietary blend of ellagic and condensed tannins derived from exotic hardwoods, specifically designed for use in both red and white winemaking. It is typically used during the aging or pre-bottling phase to address reductive or herbaceous characters, bringing clarity to a wine’s aromatic profile while also enhancing body and balance. It is fantastic to treat reductive wines. In red wines, it aids in stabilizing color through polymerization of anthocyanins, while in whites and rosés it softens bitterness and elevates freshness. Unlike harsher tannins, EnartisTan Max contributes finesse, rounding out the palate and extending the wine’s aging potential without adding bitterness or dryness. Protocol: Dissolve EnartisTan Max in 10 parts warm water or wine before addition. Mix thoroughly until fully dissolved. Add directly to tank or barrel, ensuring homogenous distribution. It is best used during aging or at least 3 weeks before bottling to allow for full integration. Bench trials are strongly recommended to determine the optimal dose for each wine. Usage rates: Recommended dosage: 3–15 g/hL — 0.03–0.15 g/L — 0.11–0.57 g/gal Use lower doses to refine aromatics and reduce off-notes in delicate wines. Higher doses can improve mid-palate texture and provide antioxidant protection in more structured reds. Always confirm impact through tasting trials before final application.  

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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  

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Gum arabic and mannoprotein blend for colloidal stability and sensory enhancement Smooths texture, stabilizes color, and enhances mouthfeel in white, rosé, and red wines Supports long-term stability against haze, color precipitation, and tartrate crystallization Citrogum Plus is a liquid blend of high-purity gum arabic (from Acacia verek) and yeast-derived mannoproteins, formulated to enhance wine stability, sweetness and body. Applied at the end of the winemaking process just before bottling, it provides colloidal stabilization and significantly improves the tactile and flavor balance of finished wines. This formula is ideal for softening harsh edges and providing a round, polished mouthfeel—while simultaneously supporting long-term stability against haze, color precipitation, and tartrate crystallization. Key Benefits: Reduces bitterness and astringency perception Increases sweetness and volume on the palate Enhances mouthfeel softness without adding sugar Improves color stability, especially in rosé and red wines Supports long-term stability against haze, color precipitation, and tartrate crystallization. Filter-friendly and easy to use Application and Use: When to Add: Just before bottling after final blending, fining, protein stabilization.  It can be added before or after filtration. Citrogum Plus has a low filter clogging effect and is free of microorganisms. Due to these characteristics, it can be added to wine at any stage of bottling, even after microfiltration, without risk of microbial contamination. Preparation: Ready-to-use liquid; shake or mix gently before use. Usage Notes: Ensure wine is cold and protein-stable prior to addition. Bench trials recommended if combining with other final additions. Filterability: Excellent when used within recommended dosage range. Dosage Rates: Standard sensory and stability use: 20–40 mL/hL Maximum smoothing and roundness: Up to 50 mL/hL  

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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    

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Whether you're working with Pinot Noir, Tempranillo, or Bordeaux varietals, Pro Tinto offers a more refined and integrated approach to fermentation tannin use It's not just about adding structure—it's about elevating the entire fermentation profile Advanced fermentation tannin with built-in balance Pro Tinto by Enartis is a next-generation fermentation tannin formulated specifically for red winemaking. It combines a carefully balanced blend of ellagic and condensed tannins with naturally derived mannoproteins, offering a unique advantage: powerful color and structure development with built-in softness and integration. Designed for use at the start of fermentation, Pro Tinto enhances the binding of grape anthocyanins, significantly improving long-term color stability. At the same time, it contributes mid-palate structure without the harshness or drying sensation often associated with seed tannins or traditional condensed tannin products. What Sets Pro Tinto Apart: Most fermentation tannins provide structure and some antioxidant benefit, but few address the risk of over-extraction or unbalanced mouthfeel. Pro Tinto goes further: Mannoproteins in the formula naturally soften perception of tannin, improving roundness and early drinkability without sacrificing age-worthiness. Stronger color fixation than standard grape seed or oak-derived tannins due to precise polymerization with anthocyanins. Lower sensory aggression, reducing the need for corrective fining later in the process. Better aromatic retention, helping preserve delicate fruit and floral notes during active fermentation. Why Winemakers Choose Pro Tinto: Pro Tinto is ideal for premium red wine fermentations where elegance, structure, and aromatic integrity are critical. The inclusion of mannoproteins provides a built-in layer of polish—supporting wines that are more complete straight out of the fermenter.  

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Upgrade your bottling protocol with Enartis Hideki—the all-in-one solution for modern wine protection Cleaner labels. Longer shelf life. Better wine The ultimate natural wine protector Protect your wine at bottling with the power of next-generation tannins. Enartis Hideki is a premium, multifunctional tannin blend engineered to provide exceptional protection against oxidation, metal-catalyzed spoilage, and microbial instability—without the need for high SO₂ additions. Crafted from a proprietary mix of gallotannins and ellagitannins, Hideki binds metals, suppresses spoilage organisms, and enhances wine longevity—all while preserving delicate aromatics and mouthfeel. It’s ideal for winemakers seeking a clean-label solution for modern consumers, or those reducing sulfur use in natural, organic, or low-intervention winemaking. Why Winemakers Choose Hideki: Antioxidant Defense Shields against oxygen damage during bottling and early bottle aging. Metal Chelation Binds iron and copper ions that accelerate oxidation and haze formation. Microbial Control Reduces spoilage risk from Brettanomyces and other spoilage microbes—works independently or alongside chitosan. SO₂ Reduction Enables a cleaner label by reducing or replacing sulfur additions without compromising stability. Wide pH Range Consistently effective in both white and red wines, regardless of acidity. When to Use: Ideal for pre-bottling addition after stabilization and prior to final filtration. Effective across a wide range of wine styles—reds, whites, rosés, and even cider. Recommended Dosage: Antioxidant & Aroma Protection: 1–3 g/hL Microbial Suppression: 5–10 g/hL Proven Results: Maintains brightness and fruit character during aging Supports shelf stability in low- or no-SO₂ wines Shown in winery and cider trials to outperform traditional sulfur-based regimens in preserving aroma and microbial safety  

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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    

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EnartisTan Skin delivers elegant structure and stability with clean-label confidence Perfect for winemakers seeking balance, clarity, and aromatic purity without compromise Offers grape-derived structure, stability, and freshness EnartisTan Skin is a high-purity, condensed tannin extracted from fresh white grape skins, developed to improve structure, color stability, and aromatic expression in white, rosé, and red wines. Its origin from unfermented grape material makes it exceptionally clean in flavor, while delivering functional benefits during and after fermentation. Ideal for wines with low natural phenolic content or limited maceration, EnartisTan Skin helps round out the palate, protect from oxidation, and reinforce aromatic freshness—without the risk of bitterness or astringency. Key Benefits: Enhances mid-palate structure and softness in white, rosé, and light red wines Stabilizes color and improves protein stability Boosts aromatic freshness by contributing thiol precursors Clean, grape-derived source—neutral in taste and free from off-notes Certified vegan, allergen-free, and compatible with organic winemaking Helps reduce oxidation risk when added post-pressing or pre-aging Recommended Uses: Whites and rosés made with minimal skin contact Red wines from thin-skinned varieties or short maceration Aromatic varietals where fruit expression is a priority Wines intended for aging on lees or with low-intervention protocols Dosage: Use 3–20 g/hL depending on varietal, winemaking style, and desired mouthfeel impact. For best results, dissolve in water or wine (10:1 ratio) before addition and allow adequate contact time prior to racking or bottling.  

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EnartisStab Micro offers reliable, fast-acting microbial protection with no compromise to wine clarity, aroma, or purity It's the smart tool for today’s quality-focused, low-intervention winemaker The clean, modern solution for microbial stability EnartisStab Micro M is the only pre-activated chitosan-based microbial stabilizer on the market, providing rapid, broad-spectrum microbial control without the use of SO₂ or lysozyme. It is a clean-label, allergen-free, and vegan-friendly tool for winemakers seeking reliable protection against spoilage organisms—while preserving wine quality, color, and aroma. Key Advantages: Rapid microbial action Inhibits lactic acid bacteria and spoilage yeasts like Brettanomyces within 24–48 hours. Eliminates the need for lysozyme or high SO₂ Offers broad protection in wines where reduced intervention is desired. Clarification & filterability Helps settle microorganisms and fine particles, improving wine stability and reducing filtration burden. Color and aroma preservation Particularly effective in reds, where early microbial control helps retain vibrant fruit character and structure. Exclusive pre-activated formulation Ready to use without extended hydration or solubilization—faster and more effective than standard chitosan. Versatile timing Can be used in must, post-MLF, during élevage, or before bottling. Recommended Usage Rates: White / Rosé: 10–30 g/hL Red Wine: 20–40 g/hL High-risk wines: Up to 50 g/hL (max) Sample Protocol for Use: Determine dosage based on wine style, spoilage risk, and timing. Prepare suspension: Dissolve EnartisStab Micro in 10x its weight in clean, chlorine-free water (e.g., 100 g product into 1 L water). Mix well until fully dispersed (typically within 5–10 minutes). Add to wine via pump-over, mixing tank, or direct addition during transfer. Ensure thorough distribution. Contact time: Allow 3–5 days of contact before filtration or bottling. Do not rack off before full settling is complete. Compatibility: Do not combine with products containing bentonite, silica sol, or tannins in the same tank. Allow time between additions. When to Use: After crushing (to reduce native spoilage flora) After MLF (to prevent VA or Brett growth) Prior to bottling (for unfiltered wines or low-SO₂ programs) In natural and minimal-intervention wines (vegan- and allergen-compliant)  

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Enhances mouthfeel and mid-palate roundness with a soft, creamy texture Releases mannoproteins that increase stability and aromatic persistence Mimics the effect of lees aging without the need for physical stirring Adds a subtle perception of sweetness, balancing acidity and bitterness Liquid format ensures easy, uniform dispersion with no rehydration required Batonnage Plus Texture is a refined yeast derivative designed to deliver the benefits of traditional lees aging in a faster, more controlled way. Rich in soluble mannoproteins and polysaccharides, it enhances the tactile profile of wine by increasing volume and softness, while also improving aromatic lift and length. Its unique composition smooths rough edges, balances acidity, and imparts a subtle sweetness on the palate, making it especially valuable for wines that are overly lean or sharp. This soft finish helps round out both white and red wines without adding sugar, creating the impression of greater harmony and polish. Its liquid format ensures fast, clean integration with minimal handling. Protocol Dilute the desired amount of Batonnage Plus Texture in ten parts chlorine-free water or wine. Add during maturation or post-fermentation with gentle mixing. Allow 7–14 days of contact time before sensory evaluation. Once the desired effect is reached, rack or filter as needed. Usage Rates Manufacturer recommends 50–200 mL/hL. Converted to ml/L and ml/gal:   Application Dosage (mL/L) Dosage (mL/gal) Light mouthfeel enhancement 0.50–1.00 1.89–3.79 Moderate roundness and aromatic lift 1.00–2.00 3.79–7.57 Maximum texture and soft finish 2.00–4.00 7.57–15.14 Conduct bench trials to dial in the desired mouthfeel, sweetness perception, and integration based on your wine style and aging goals.  

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Adds elegant oak structure and complexity without the need for barrel aging Provides vanillin, coconut, and sweet spice notes reminiscent of fine toasted oak Enhances mouthfeel, roundness, and mid-palate weight Helps integrate tannin structure and stabilize color in red and rosé wines Highly concentrated liquid format for precise dosing and quick integration Ellagitan Barrique Liquid is a premium liquid ellagic tannin derived from high-quality toasted oak, formulated to bring the complexity and refinement of barrel aging into a fast, flexible, and efficient format. Ideal for use in both fermentation and maturation phases, it imparts sweet toasted oak characters such as vanilla, coconut, and subtle spice, while enhancing mouthfeel and phenolic integration. Vanilla is particularly enhanced. Very useful in wines that need added structure or aromatic lift, Ellagitan Barrique also plays a supporting role in color stabilization, especially when used in the early stages of red winemaking. Its liquid form ensures rapid homogenization, making it a versatile tool for final blending and polishing. Usage Protocol Dilute in 10 parts wine or water before adding to the tank or barrel. Add during fermentation, post-fermentation, or during aging, depending on the desired effect. Mix thoroughly to ensure even distribution. Bench trials are strongly recommended to determine the ideal dose based on wine style and desired outcome.   Dosage Guidelines Application Dosage (g/L) Dosage (g/gal) White or rosé wines 0.5–2.0 1.9–7.6 Red wines (fermentation or aging) 1.0–5.0 3.8–19.0 Finishing & final adjustment 0.5–1.5 1.9–5.7 Always perform bench trials before full-scale additions. Allow at least 3–5 days after addition for evaluation.  

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Liquid gum arabic solution sourced from Senegal Acacia, rich in L‑Arabinose (>45%) and L‑Rhamnose (>18%) Enhances mouthfeel and perceived sweetness without adding calories or fermentable sugar Softens high‑tannin red and rosé wines, delivering pleasant body and volume  Promotes color stabilization by supporting anthocyanin retention in young wines Acts as a colloidal stabilizer, slowing tartrate precipitation and improving wine texture Arabinol Super Rouge is a premium liquid gum arabic solution specifically formulated to enhance the sensory profile of red and rosé wines. Its high monosaccharide content (arabinose and rhamnose) contributes a subtle sweetness and soft roundness to the palate, helping to balance astringent tannins and boost mid‑palate body. In addition to mouthfeel enhancement, it offers colloidal protection for color pigments and tartronate stability, making it particularly effective in young wines or those with unstable hue. The product’s liquid format allows precise dosing and rapid integration, delivering refined texture and maintaining varietal character. Usage Protocol Dilute 1:10 in wine or chlorine-free water before addition. Add to clearly racked, filter-ready wine—preferably before or after final filtration. Complete any necessary filterability testing before membrane filtration. No further fining or clarification should follow to preserve colloidal effects.   Dosage Guidelines Application Dosage (g/L) Dosage (g/gal) Red/rosé wine texture & body 0.2–1.5 0.8–5.7 Color stabilization & colloidal protection 0.5–2.0 1.9–7.6 Bench trials are essential to optimize for varietal style and desired mouthfeel. Allow sufficient integration (1–2 days) before sensory evaluation.  

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Adds sweetness to wine or other beverages without adding fermentable sugar  Also enhances mouthfeel richness, volume and preserves aromatics Smooths harsh tannins in red wines, reducing astringency and angular structure Liquid solution ensures fast dispersion and precise dosing Diminishes harsh alcohol perception in young wines, simulating aged characteristics Arabinol Dolce is a liquid gum arabic product specifically formulated to elevate the sensory profile of finished wines. By amplifying the perception of sweetness without residual sugar, it brings balance and mouthfeel to dry wines and reduces the need for sweetening. In red wines, it refines tannin structure, smoothing out harsh edges and improving mid-palate integration. In whites, it extends aromatic persistence and enhances complexity, while in fortified or liqueur-style wines it softens alcohol harshness and accelerates maturation-like roundness. Its highly soluble formulation disperses instantly, making it ideal for final polishing before bottling. Protocol Measure the correct dose of Arabinol Dolce, then dilute in ten times its weight with clean, chlorine-free water or wine. Add slowly into the wine tank or barrel during final polishing or pre-bottling operations, ensuring thorough mixing. Allow 1–2 days for full sensory integration before final filtration or bottling. No further clarification or filtration should follow to preserve colloidal effects. Dosage 0.20–1.50g/l or 0.76–5.68 g/gal. Perform bench trials to fine-tune for varietal character, desired sweetness perception, and mouthfeel enhancement.

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Special formulation of gum arabic that enhances and protects wine aromas Smooths tannins and builds mid‑palate texture, ideal for both red and white wines Stabilizes color pigments and suppresses bitterness in high‑polyphenolic wines Lliquid format ensures fast dispersion and precise dosing every time Concentrated gum arabic solution rich in arabinose‑rich polysaccharides Arabinol Arome delivers a refined sensory boost through highly soluble gum arabic, shifting wine texture toward a softer, more rounded mouthfeel while enhancing aromatic intensity. It accentuates fruit and floral notes without altering varietal character. By reinforcing anthocyanin‑arabic interactions, it improves color stability in reds and rosés. In white wines, it creates a subtle sweetness and body that elevates clarity and appeal. The low‑viscosity liquid dissolves instantly, enabling clean integration and reliable performance across tank and barrel applications. Protocol Measure the correct dose of Arabinol Arome Dilute in ten times its weight with clean, chlorine‑free water or wine Add slowly into pumping or mixing operations for even distribution Allow 1–2 days for full sensory integration before final filtration or bottling Usage Rates Use at a rate of .2-.6g g/L or .76-2.27 g/gal  

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Powdered citric acid. Adjusts pH, without a large impact in overall flavor.

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