Fermentation, Fining & Tannins Archives

NZD $79.00 – NZD $1,325.00 Excl GST

For expressive rosé and all crisp summer wines

NZD $130.00 – NZD $1,085.00 Excl GST

Lowest B-glucosidase activity of all strains 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
HF2 DI is direct inoculation format and the perfect solution for difficult fermentation conditions
Simple water activation and Rip & Tip options
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NZD $115.00 – NZD $525.00 Excl GST

Novel Inactive Yeast

Vinifcation, maturation and refreshment for all wines

Use as a natural antioxidant in juice or wine maturation
Reduction of SO₂ addition rate pre ferment and at stabilisation
Promotes the colour stabilisation and aroma protection of the wine during vinification
Harmonisation of the phenol content in wines
Increased texture and mouthfeel
Protection against early ageing
Refreshment of aged and oxidised wine

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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NZD $79.00 – NZD $1,325.00 Excl GST

For all terpene driven white wines, Sparkling and Prosecco

NZD $79.00 – NZD $1,325.00 Excl GST

All red, white and rosé wines

Saccharomyces uvarum strain
Combines flavour diversity of Non-Saccharomyces yeast with fermentation security of Saccharomyces yeasts
“Clean Spontaneous” flavour spectrum combined with high alcohol tolerance
Increased savoury and spicy characters
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NZD $280.00 – NZD $1,270.00 Excl GST

Colour & textural improvement Excellent for all red wines

NZD $102.00 – NZD $8,200.00 Excl GST

“The problem solver”

Recommended for all juices, musts and wines, plus cider and all kinds of fruit fermentations

Elimination of undesirable phenolics in juice and wine
Improves sensory characteristics of wines from stressed fermentations
Removes inhibitory medium chain fatty acids in must and young wines (e.g. C12-C20)
Can notably reduce the content of volatile phenols (e.g. Brettanomyces)
Binds many pesticide residues and mycotoxins with inhibitory effects on fermentation
Can reduce sulphur off-flavours in young wines
Can be used for colour correction in white, rosé and sparkling wines
Ideal for increasing the internal surface with heavily pre-clarified musts (e.g. flotation)
Highly purified so no negative impact on sensory characters
Helps prevents stuck or sluggish fermentations
Certified organic (regulation EC 834/2007 and 889/2008)
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