Fermentation, Fining & Tannins Archives

ViniTannin Multi Extra

NZD $280.00 – NZD $1,270.00 Excl GST

Colour & textural improvement Excellent for all red wines

Improves colour intensity and optimises colour concentration.
Enhances palate texture.
Increases shelf life.
Addition during 4 stages: cold soak, fermentation, pressing-off and pre-bottling refinement.
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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 SO₂.
Addition during 2 stages: fermentation and pre-bottling refinement.
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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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VitiFerm BIO Paradisi

NZD $79.00 – NZD $1,325.00 Excl GST

For expressive rosé and all crisp summer wines

Broad flavour profile of pink grapefruit and blood orange zest characters
Fruity and exotic aroma spectrum due to increased fruit ester formation
High alcohol tolerance.
Stable and persistent aroma.
Low formation of acetaldehyde.
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MaloBacti HF2 Direct Inoculation

NZD $130.00 – NZD $1,085.00 Excl GST

Freeze dried bacteria strain for low pH and high alcohol for MLF in red and white wine

Tolerant to high alcohol conditions, up to 16% Vol. Alc
Very tolerant to low conditions, down to pH 3.0
Temperature tolerant down to 13ºC
Colour protective by lowest ß-glucosidases activity.
Outstanding fruity flavour profile, highlighting the varietal characters
Low active flavour impact by limited release of primary characters

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RePrise BIO

NZD $115.00 – NZD $525.00 Excl GST

Novel Inactive Yeast

Maturation and refreshment for all wines

Use as a natural antioxidant in wine maturation
Reduction of SO₂ addition rate at stabilisation
Promotes the colour and aroma protection of the wine during vinification without SO₂
Enhancement of colour stabilisation and harmonisation of the phenol content in red wines
Protection against early ageing
For refreshing old wine

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VitiFerm BIO Sauvage

NZD $79.00 – NZD $1,325.00 Excl GST

All red, white and rosé wines

Saccharomyces uvarum strain
Combines flavour diversity of Non-Saccharomycesyeast with fermentation security of Saccharomycesyeast
“Clean Spontaneous” flavour spectrum combined with high alcohol tolerance
Increased savoury and spicy characters
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VitiFerm BIO Vulcano

NZD $112.00 – NZD $1,895.00 Excl GST

All red, white and rosé wines

World first blend of spray dried Pichia kluyveri and Saccharomyces cerevisiae
Solution for spontaneous fermentations
Expressive thiols and long chain esters
High alcohol tolerance up to 16 vol % alc
Top Performer in all wines, including low YAN wines
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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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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-SO₂ 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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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 H₂S and reductive off-flavours
Supports glutathione production of yeast leading to increased stability of the wine
Facilitates an easy MLF due to lowering the SO₂ production by yeast
Highly complex, lower purification level so ideal for highly clarified juice
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