Wine Making

This is a 40-30-30 mix of citric, malic, and tartaric acid. One teaspoon per gallon increases acidity by 0.1%.

Developed for the wine industry to address corkiness, inconsistency, random oxidation, & leakage, these corks are made from Suberin, the purest...

Developed for the wine industry to address corkiness, inconsistency, random oxidation, & leakage, these corks are made from Suberin, the purest...

For 750 ml bottles. Reusable, dishwasher safe. BPA free.

Ascorbic acid (Vitamin C) is used as an antioxidant before bottling. Used to prevent oxidation in beer and wine during racking, filtering and bottl...

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity ...

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity ...

Wine Tannin will improve the flavor of a dull wine. Tannin can be used with white wines that have not been exposed to oak to add astringency.

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that ...

Lalvin BM4x4 is a blend of Lalvin yeasts that will bring out the best in both red and white wines. Unique to BM4x4, during the growth phase this ye...

This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, In...

The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally we...

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 ...

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne ...