Product Overview
Citric Acid (anhydrous) is a versatile, weak organic acid used in winemaking and food preparation. It enhances flavor and acidity, especially in wines, and serves as a cleaning agent for brewing equipment. Ideal for adjusting pH in white wines and preventing ferric hazes, it adds a fresh, citrus character when used carefully.

Technical Specifications:

• Model: Citric Acid (Anhydrous) Powder
• Operation: Mix with liquids or use directly in recipes and fermentation processes
• Material: Pure citric acid powder
• Capacity: Available in various sizes to suit different needs
• Size and Weight: Packaging details vary by size
• Included Components: Citric acid powder

Key Features:

• Enhances Acidity and Freshness: Adds a fresh, citrus flavor to white wines when used in small amounts, making them taste brighter and more vibrant.
• Adjusts pH Levels: Effective for increasing acidity in wines, but should be used cautiously to avoid making the wine too sour or unstable.
• Prevents Ferric Hazes: Helps prevent the formation of ferric hazes in wines, keeping them clear and visually appealing.
• Cleaning Agent: Useful for rinsing brewing equipment and neutralizing pH after using alkaline detergents.

Safety and Material Quality:
Made from pure citric acid, a safe and widely used additive in winemaking and cooking. However, overuse can lead to an overly sour taste or microbial instability, so it should be added carefully.

Cleaning and Maintenance:
Can be used as a cleaning agent for brewing and winemaking equipment. Use 2-5 grams per liter for rinsing and maintaining optimal conditions.

Dosage Instructions:
For winemaking, use 0.5-3 grams per liter to increase acidity and add flavor. Be cautious when adjusting pH, especially in red wines, as too much citric acid can cause unwanted flavors or instability.

Product Overview
Malic Acid is an essential compound for winemakers looking to balance the acidity in their wines. It can make wine less sour or less flat, depending on what you need. It's also great for adding a fruity taste to cider and certain wines like Rieslings and Muscat.

Technical Specifications:

• Model: Malic Acid (Winemaking Additive)
• Operation: Mix directly with wine or cider to adjust acidity
• Material: Pure malic acid powder
• Capacity: Available in various sizes to suit different needs
• Size and Weight: Packaging details vary by size
• Included Components: Malic acid powder

Key Features:

• Balances Acidity: Helps achieve the perfect balance in wine by adjusting the levels of malic acid, which is essential for controlling sourness and tartness.
• Improves Wine Stability: By managing malic acid levels throughout the fermentation process, winemakers can influence the final taste, balance, and stability of their wine.
• Enhances Flavor: Useful for correcting wines that taste flat or have excessive tannins, adding the right acidity to bring out the wine's intended flavors.
• Ideal for Ciders and Specific Wines: Best suited for adjusting the acidity in ciders and certain white wines like Rieslings, Gewurztraminer, and Muscat.
• Caution for Malolactic Fermentation: Not recommended for wines undergoing malolactic fermentation, as this can result in undesirable flavor changes.

Safety and Material Quality:
Warning: Harmful if swallowed. Causes skin and serious eye irritation. Wash hands thoroughly after handling. Follow safety instructions carefully to avoid injury.

Dosage Instructions:
Add 1 teaspoon per 5 liters as required to increase acidity in wine. Adjust according to specific recipes or production guidelines to achieve the desired acidity and flavor profile.

Product Overview
Ascorbic Acid, also known as Vitamin C or Anti-Oxidant, is a versatile additive commonly used in winemaking and beverage production. It helps preserve color, taste, and aroma by preventing oxidative effects. Ideal for wines like apple or pear that discolor easily, as well as for white and rosé wines, it also acts as an effective stabilizer for various drinks.

Technical Specifications:

• Model: Ascorbic Acid (Anti-Oxidant)
• Operation: Dissolve the dose in a little warm water and add to the wine or beverage
• Material: Pure ascorbic acid (Vitamin C)
• Capacity: Available in various sizes to suit different needs
• Size and Weight: Packaging details vary by size
• Included Components: Ascorbic acid powder

Key Features:

• Prevents Oxidation: Protects wine and beverages from oxidative effects such as browning and spoilage, preserving their original color and freshness.
• Flavor Stabilizer: Helps maintain the taste and aroma of wines and other beverages.
• Versatile Use: Suitable for wines, fruit juices, water, and as an antioxidant to keep vegetables and fruit fresh and crisp.
• Nutritional Value: Adds vitamin C to beverages, enhancing their nutritional profile.

Safety and Material Quality:
Made from pure ascorbic acid, a safe and widely used additive in the food and beverage industry. Always ensure to maintain adequate levels of free sulfur dioxide in wine for optimal results.

Dosage Instructions:
Use 2.5-5 grams per 10 liters at every movement of the wine. Dissolve the appropriate dose in warm water before adding it to the wine.

Tartaric Acid plays a role in maintaining the stability of wines and has an influence on the flavour, aroma and colour of the final product. It reduces the pH of the wine which aids in minimising infection risk by preventing the growth of common spoilage microorganisms.

The addition of acid such as tartaric acid, malic acid or citric acid brings tartness to the wine which helps to balance the sweetness from the grapes that would be too sickly otherwise. A low pH also improves how well the wine ages and improves it shelf life.

Tartaric Acid is usually added either before primary fermentation has commenced or during primary fermentation. As it is not bioavailable tartaric acid is not broken down or used by the wine yeast and hence is the ideal acid in combination with malic acid to adjust the acidity of your wine.

The typical desirable pH range of red wine is between 3.3 to 3.6 and the desirable range for white wines is between 3.0 to 3.4. It is important to add an accurate mass of acid to adjust the final pH of the wine to be within this desired range.

Enhance your brewing precision with high‑quality Lactic Acid, a trusted acidifier used by homebrewers and commercial breweries to fine‑tune mash and sparge pH. Lactic Acid helps keep your sparge runoff below 5.8 pH, reducing tannin extraction and improving overall flavour clarity in your finished beer.

This brewing‑grade acid is also ideal for pre‑acidifying wort before introducing souring bacteria such as Lactobacillus. Lowering the pH early helps create a safer environment for controlled souring while minimising the risk of unwanted wild bacteria growth.

Traditional brewers favour Lactic Acid for its natural connection to fermentation, while modern brewers appreciate its reliability and ease of use. Whether you're crafting lagers, ales, or mixed‑fermentation sours, Lactic Acid offers consistent, predictable results.

Perfect for homebrewers and professionals looking to improve pH control, flavour stability, and sour beer production.

EnartisZym AROM MP was developed to increase extraction of aromatic precursors during maceration and obtain fruit-expressive wines.
The pectolytic activities of EnartisZym AROM MP reduce juice viscosity, while the enzymatic side activities help improving protein stability and accelerate the breakdown of grape skin cell walls and membranes, leading to an increase in aromas and polysaccharide extraction, and higher yield.
EnartisZym AROM MP is not derived from Genetically Modified Organisms (non-GMO product) and does not contain secondary activities such as oxidases or cinnamyl-esterase.

APPLICATIONS

• Production of white, rosé, and fruity red wines.
• Increase primary aromas extraction.
• Increase press yield.
• Decrease amount of bentonite necessary to achieve protein stability post-fermentation.

DOSAGE
20 - 40 g/ton
The higher doses are recommended under conditions of low pH and temperatures, short maceration times, and in case of underripe grapes

INSTRUCTIONS FOR USE
Dilute EnartisZym AROM MP in 10 parts water or juice. Add to grapes during maceration or pressing and homogenize.
To ensure optimal clarification, add 1 mL/hL of EnartisZym RS after pressing.

PACKAGING AND STORAGE CONDITIONS
Sealed package: store away from sunlight in a cool and dry place, preferably at 5-15°C (41-59°F).
Opened package: carefully reseal and store in refrigerator. Use within one year.

EnartisZym COLOR PLUS is a specialized enzyme designed to maximise color extraction and stability in winemaking. This powerful formulation accelerates the release of polyphenols—particularly anthocyanins and tannins—from grape skins while promoting their long-term stabilisation in the finished wine.

The pectolytic activities enhance clarification and filterability, while cellulasic and hemicellulasic enzymes rapidly break down grape cell walls to boost polyphenol extraction. By effectively hydrolyzing grape proteins, it prevents unwanted tannin precipitation and encourages the formation of stable color complexes, resulting in wines with deeper, more persistent color and enhanced phenolic character. Ideal for winemakers seeking improved extraction efficiency and superior color development.

APPLICATIONS

• Accelerate and increase extraction of phenolic compounds in red musts, specifically anthocyanins and tannins.
• Improve colloidal stability and decrease tannin and color precipitation.
• Improve color stability and intensity.
• Better clarification and filterability.
• For grape varieties with unbalanced tannin/anthocyanin ratio.
• In case of short maceration or limited skin contact time, to increase phenolic content in wine.

DOSAGE
20 - 40 g/ton
The higher doses are recommended under conditions of low pH and temperatures, short maceration times, and in case of under ripe grapes.

INSTRUCTIONS FOR USE
Use EnartisZym COLOR PLUS diluted in 10 parts water. Add to grapes or tank and homogenize.

PACKAGING AND STORAGE CONDITIONS
Sealed package: store away from sunlight in a cool and dry place, preferably at 5-15°C (41-59°F).
Opened package: carefully reseal and store in refrigerator. Use within one year.

COMPOSITION
Pectolytic enzymatic preparation rich in pectinases, cellulasic, and hemicellulasic side activities.

EnartisPro Tinto is a fermentation adjuvant derived from Inactivated yeast with high content of soluble mannoproteins in combination with a mixture of condensed grape seed tannin and ellagitannins extracted from chestnut wood. This formulation was designed specifically to protect color and favor anthocyanin/tannin condensation during the maceration of red grapes.

Benefits from using EnartisPro Tinto during fermentation of red grapes:
Color

• Protect pigments from oxidation and oxidative enzymes due to the action of ellagitannins in the preparation.
• Stabilize pigments due to grape seed tannins and mannoproteins which interact with pigments to form stable color complexes.

Aroma

• Strengthen fruit notes through addition of grape tannins.
• Increase persistence of fresh and fruit aromas due to the interaction of mannoproteins with aromatic compounds in wine.
• Increase aromatic cleanliness due to adsorption of off-aroma compounds by yeast hulls.

Taste

• Increase sensations of softness and volume due to the elevated amounts of free mannoproteins and polysaccharides.
• Reduce astringency due to the formation of tannin/mannoprotein complexes which makes wines less harsh on the palate.
• Increase balance due to the organoleptic effect of proanthocyanidin tannins in the preparation.

Technical effects

• Protect aromatic components due to the antioxidant activity exerted by tannins.
• Increase in tartrate and protein stability due to the early addition of mannoproteins.
• Stabilize color prior to malolactic fermentation.
• Controlled and complete alcoholic fermentation due to growth factors (sterols and long chain unsaturated fatty acids along with oleic and palmitoleic acid) in amounts which favor the fermentative ability of the selected yeast.

Applications

• Production of full, red wines with soft mouthfeel.
• Production of red wines which need retain fresh, young color (wines for export, off trade markets, wines which are consumed a long time after bottling, etc.).
• Protection and stabilization of color after thermovinification.

Dosage

Color protection: 20 g/hL (1.7lb/1000 gal)
Young wines (sold within 4 months of being produced): 15-20 g/hL (1.25-1.77 lb/1000 gal)
Wines stored for a medium/long period of time: 30 - 40 g/hL (2.5-3.5 lb/1000 gal)

Composition: Inactivated yeast rich in immediately soluble mannoproteins and ellagic and grape-seed tannins

The highest quality potassium metabisulfite in the market. Winy is virtually odorless, does not form rocks and has a concentration of metabisulfite superior to 99%.

• Applications: sulfiting grapes, juices and wines
• Dosage: 1 g of Winy develops approx. 0.56 g of SO2

Also known as chalk, Calcium Carbonate is suitable for brewing dark beers, which require a CO32- concentration of at least 150 ppm. It is used for increasing Residual Alkalinity in the brewing water as well as raising the mash pH. Additions can be put in the brewing water or directly into the mash.

1 gram of CaCO3 per litre of water contributes:

• 400 ppm Ca2+
• 600 ppm Total Alkalinity as CaCO3
• 20 mEq/L Alkalinity as CO3-2

Calcium (Ca)
Calcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient.

Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.
 

Carbonate and Bicarbonate (CO3 and HCO3)
Carbonate is considered the most important ion for all grain brewing. Carbonate (or bicarbonate), expressed as “total alkalinity” on many water reports, is the ion that determines the acidity of the mash.

It also is the primary determinant in the level of “temporary hardness” of the water. If carbonate levels are too low, the mash will be too acidic, especially when using darker malts (which have higher acidity). If carbonate is too high, mash efficiency will suffer. Recommended levels are 25-50 mg/l for pale beers and 100-300 mg/l for darker beers.

Note that bicarbonates and temporary hardness can be reduced by pre-boiling the water – the precipitate that falls out after boiling is primarily bicarbonate.

Adjusting your Water
Different styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.

You can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).

Unfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile.

Usually only a few grams of additives is required to achieve your target profile. Check water profile tools available online.

Grape Concentrate Crystal Powder is specially formulated for home and craft winemakers seeking consistent, high-quality results. This concentrated powder dissolves easily into your fermentation process, delivering authentic grape character and balanced tannins without the bulk of fresh fruit.

Ideal for creating full-bodied wines, blending, or adjusting flavour profiles mid-fermentation. The crystal format ensures precise dosing and extended shelf life, making it perfect for year-round winemaking projects. Whether you're a seasoned vintner or exploring small-batch production, this versatile concentrate simplifies the winemaking journey while maintaining professional-grade quality.

EnartisZym AROM MP was developed to increase extraction of aromatic precursors during maceration and obtain fruit-expressive wines.

The pectolytic activities of EnartisZym AROM MP reduce juice viscosity, while the enzymatic side activities help improving protein stability and accelerate the breakdown of grape skin cell walls and membranes, leading to an increase in aromas and polysaccharide extraction, and higher yield.

EnartisZym AROM MP is not derived from Genetically Modified Organisms (non-GMO product) and does not contain secondary activities such as oxidases or cinnamyl-esterase.

Composition: Micro-granulated pectolytic enzyme preparation rich in cellulase and hemicellulase side activities.

Applications:

• Production of white, rosé, and fruity red wines.
• Increase primary aromas extraction
• Increase press yield.
• Decrease amount of bentonite necessary to achieve protein stability post-fermentation.

Dosage: 20 - 40 g/ton

The higher doses are recommended under conditions of low pH and temperatures, short maceration times, and in case of underripe grapes.

Instructions to use:

Dilute EnartisZym AROM MP in 10 parts water or juice. Add to grapes during maceration or pressing and homogenize.

To ensure optimal clarification, add 1 mL/hL of EnartisZym RS after pressing.

Packaging & Storing:

Sealed package: store away from sunlight in a cool and dry place, preferably at 5-15°C (41-59°F).
Opened package: carefully reseal and store in refrigerator. Use within one year.