Extreme de-acidification of musts and finished wines. Better choice for acid reductions than regular chalk (calcium carbonate) because it reduces equal amounts of malic and…
Extreme de-acidification of musts and finished wines. Better choice for acid reductions than regular chalk (calcium carbonate) because it reduces equal amounts of malic and…
Used in making specialty wine and as an additive to grape concentrate wines. Gives rich “plummy” flavour to wines, along with reddish brown colour. Adds…
Introduces desirable flavours and aromas into wine (including vanilla, smoke, and wood-like flavours) all associated with high-quality, barrel-aged wines. Add directly to finished wine* in…
Preparation of malolactic cultures. Potential use for acid adjustments in wine discouraged due to possible activation of malolactic activity along with strong ‘apple’ taste apparent…
Used to introduce malolactic fermentation in wine, causing the conversion of malic acid to lactic acid. Side effects include the production of diacetyl compounds that…
Adds oak flavour and aroma to wine. Chief advantage over regular oak chips lies in its use during primary fermentation. Oak flavours and aromas transfer…
Dissolves pectin (long chain protein molecules) that may leave wines cloudy. Can also be used when making fruit wines, both to increase juice yield and…
