Enzymes and Nutrients

Want to take your wine to the next level?

Here is some information on how to enhance your wine beyond standard procedures by using Enzymes and Nutrients:

BIOLEES is a natural yeast derivative nutrient for the improvement of wine and must. Biolees can be added during primary fermentation, or toward the end of malolactic fermentation to help eliminate harshness and improve the balance of the wine. Each 12-gram package is sufficient for 5 gallons.

BOOSTER BLANC is a natural yeast derivative nutrient used as a fermentation activator for white or rose wine to improve aroma, decrease bitterness and reduce chemical and vegetal tastes (harshness). Should be used at the beginning of fermentation since it will help reduce the production of sulfur and other off compounds. Each 6- gram package is sufficient for 5-6 gallons.

BOOSTER ROUGE is a natural yeast derivative nutrient used as a fermentation activator for red wines to help reduce sulfur compounds, aid in malolactic fermentation and increases mouth feel and fresh fruit flavors. Should be used towards the end of fermentation to avoid a sluggish fermentation. Each 6-gram package is sufficient for 5-6 gallons.

FERMAID K is a blended yeast nutrient that with proper use will reduce the risk of sluggish or stuck fermentations. Fermaid K provides important nutrients such as usable nitrogen, thiamin, folic acid, niacin, calcium pantothenate and yeast hulls. Without proper nutrition, the risk of a sluggish or stuck fermentation increases which can lead to the growth of unwanted by-products such as acetic acid, acetaldehyde and diacetyl. Each 7.5 gram package is sufficient for 5-6 gallons.

GO-FERM is a yeast nutrient that is added to the yeast hydration water prior to adding yeast to obtain high levels of essential vitamins, minerals and amino acids that the yeast requires for a healthy fermentation. During the rehydration process, the yeast acts like a sponge to soak up GoFerms available nutrients creating a non-stressful environment, increasing the yeasts viability and promoting a strong fermentation. Each 7.5 gram package is sufficient for 5-6 gallons.

LALLZYME EX is a specially formulated macerating enzyme preparation primarily used in red wines for improved color intensity and stability, greater mouthfeel and enhanced fruity, floral and spicy flavors in wine. Lallzyme EX may also be used in white wines for increased extraction. Available in two sizes: 0.8 grams (sufficient for 5 gallons)

NOBLESSE is a natural yeast derivative nutrient for red and white wines. Noblesse can be used during fermentation or in finished wines. Used during fermentation and aging, Noblesse helps prevent the production of sulfur odors. It aids malolactic fermentation and its use yields wines that have a rounder, softer finish. It also helps reduce the burning sensation in higher alcohol wine. Add toward the end of fermentation. Each 6-gram package is sufficient for 5-6 gallons.

OPTIRED is a certified organic, natural yeast derivative nutrient used for the improvement of red wines. Add at the beginning of fermentation to improve color, provide rounder mouth feel and better tannin integration. Add at the end of fermentation to reduce harshness. Each 6-gram package is sufficient for 5-6 gallons.

OPTIWHITE is a certified organic, natural yeast derivative used for the improvement of white wines. Add at the start of alcoholic fermentation for round mouth feel contribution, anti-oxidative color protection and aromatic freshness. Add at the end of fermentation to contribute mouth feel and better integration of wood and alcohol. Each 7-gram package is sufficient for 5-6 gallons.

REDULESS is a natural, organic yeast derivative used to reduce sulfur defects such as hydrogen sulfite and improve the overall quality of red and white wines. Use as needed to reduce sulfur aromas and defects in wine. Each 30-gram package is sufficient for 60 gallons.

Tanin FT Rouge is composed of grape and wood tannins specifically formulated for use during red wine fermentation. Used in red wines for improved tannin structure, increased color stability and will also improve mid-palate structure and help significantly reduce or eliminate vegetal/herbaceous characters. Add at crush or beginning of fermentation. If using an enzyme like Lallyzyme EX, Opti-Red etc. in conjunction with Tannin VR Supra to enhance the binding of color, we do recommend adding the tannins 6-8 hours after the addition of enzymes