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Fermentation, Fining & Tannins
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36 Products
VitiFerm BIO Alba Fria
NZD $
71.00
–
NZD $
1,175.00
Excl GST
All aromatic wines and Rosé
Clean fruit expression
Low VA and ester producer
Faster settling with increased B-lyase activity
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ViniTannin W
NZD $
345.00
Excl GST
Aromatic stability
Recommended for white and rosé wines
Optimises redox potential and aromatic stability of wines.
Especially useful with botrytis contaminated grapes.
Prevents early aging in wines made with low or no addition of SO
2
.
Addition during 2 stages: fermentation and pre-bottling refinement.
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VitiFerm BIO Pinot Alba
NZD $
71.00
–
NZD $
1,175.00
Excl GST
For all complex white wine
Emphasises yellow fruit characters and creaminess
Fast autolysis, release of mannoproteins and polysaccharides
Low sugar conversion rates
Perfect for all barrel fermented wines or wines aged on lees
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ViniTannin SR
NZD $
125.00
–
NZD $
450.00
Excl GST
Structure
Excellent for all red wines
Highly purified tannin preparation derived from high quality red grape skins.
Optimises fixation and the stabilisation of anthocyanins.
Highly recommended for wines intended for micro-oxygenation.
Addition during 3 stages: cold soak, fermentation and pre-bottling refinement.
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Out of stock
GrapEX Liquid Skin Tannin
NZD $
149.00
–
NZD $
552.00
Excl GST
Suitable for all red wines, rosé wines and blush ciders
Superior colour stability at low pH.
Resistant to sulphur dioxide bleaching.
Stable to oxidation.
Colour density - contains approximately 20-25 times more colour than premium red wines.
Superior filterability.
Minimal effect on final blend turbidity.
Improves quality of all red wines.
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FermControl
NZD $
132.00
–
NZD $
11,200.00
Excl GST
For sparkling, white, rosé & red wines
Plus cider and all kinds of fruit fermentation
Protects and enhances varietal aromas and flavours
Inhibits the formation of H
2
S and reductive off-flavours
Increases the formation of fruity esters
Supports glutathione production of yeast leading to increased stability of the wine
Facilitates an easy MLF due to lowering the SO
2
production by yeast
The original yeast supplement, highly purified and highly complex
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FermControl BIO
NZD $
132.00
–
NZD $
11,200.00
Excl GST
For sparkling, white, rosé & red wines
Plus cider and all kinds of fruit fermentation
Certified organic
– recommended for use with all organic wines
Protects and enhances varietal aromas and flavours
Inhibits the formation of H
2
S and reductive off-flavours
Supports glutathione production of yeast leading to increased stability of the wine
Facilitates an easy MLF due to lowering the SO
2
production by yeast
Highly complex, lower purification level so ideal for highly clarified juice
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MaloBacti CN1
NZD $
133.00
–
NZD $
14,895.00
Excl GST
Unique Citric Acid Negative strain
Excellent for whites, rosé, Pinot Noir, Syrah and all wines where fruit purity is desired
Protects primary fruit aromas and preserves varietal character
No buttery characters as there is no formation of diacetyl
Provides a very clean MLF giving excellent fruit purity
No increase in VA because there is no acetic acid production
Use low-SO
2
producing yeast and co-inoculate for optimum performance
Min pH 3.2; max alc 14.5%; max 20ppm TSO2 at pH 3.3; temp range 16-26ºC
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MaloBacti HF2
NZD $
124.00
–
NZD $
12,795.00
Excl GST
Lowest B-glucosidase activity of all strains on the market
Excellent for all red and white wines, including sparkling wines
Isolated in a red Burgundy cellar with year round temperatures of 12-13ºC
Colour protective due to extremely low B-glucosidase activity
Accentuates varietal character and reduces vegetative aromas
Conducts a fast MLF and is also suitable for co-inoculation
Min pH 3.0; max alc 16%; max 40ppm TSO2 at pH 3.3; temp range 13-26ºC
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MaloBacti AF3
NZD $
124.00
–
NZD $
12,795.00
Excl GST
Extreme tolerance towards high alcohol and high phenolic levels
Excellent for all red wines and for white wines with high alcohol
Complex sensory profile of dark fruits, leather and spice in red wines
Australian isolated strain with extreme alcohol tolerance to 17%
High tolerance towards elevated phenolic conditions up to 2000-3000ppm
Min pH 3.3; max alc 17%; max 60ppm TSO2 at pH 3.4; temp range 15-26ºC
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MaloControl BIO
NZD $
48.00
–
NZD $
185.00
Excl GST
Special nutrition supplement for the support of MLF bacteria metabolism
Improves bacteria metabolism and absorbs inhibitory substances
Recommended for:
Harsh wine conditions e.g. >15% alc; pH < 3.2; TSO2 >40ppm
Nutrient deficient fruit - low YANs, disease, dry-grown
Wines with previous MLF difficulties and for re-inoculations
Low YAN < 120ppm add 8g/hL; Average YAN > 120ppm add 4g/hL
Certified organic
– recommended for use with all organic wines
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VitiFerm BIO Rubino Extra
NZD $
71.00
–
NZD $
1,175.00
Excl GST
All fruit driven red wines and stuck ferments
High colour and flavour capacity due to amplified enzymatic activity
Low ester and low VA formation
Strong fermenter and restart strain
High alcohol tolerance up to 17 vol%
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