Fermentation, Fining & Tannins Archives - Page 2 of 2 - Kauri NZ

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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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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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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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 H₂S 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 SO₂ production by yeast

The original yeast supplement, highly purified and highly complex

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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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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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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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