Wine Making

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.

Making wine could have not gotten any simpler. Wheather you're making white or red, we have got you covered.

Simply choose from the following drop down menus the amount of boxes you're doing and if it is either red or white wine. They come in packs for 10, 20 or for 40 boxes of grapes, just choose the amount you need and start creating wonderfully tasty wine.

These wine kits are made up for 10, 20, or 40 boxes of grapes, either red or white.

The kits include:
Potassium Metabisulphite: Which is added on day 1 to get rid of any wild fermentation.
Wine Enzyme: Is used to increase the juice yield and clarity of the ferment.
Wine Yeast: is the yeast that is used in the fermentation stage of winemaking.
Yeast Nutrient (DAP): Diammonium Phosphate - which is the grape fermentation aid.
These kits are made up for the wine-making process, if you need any further information about this please check out our Blogs on wine-making.

If you are choosing to ship, it is recommended for this product to travel with an Ice Pack. Sold separately.

A 0.9 g/L addition of potassium bicarbonate results in a 1 g/L reduction in titratable acidity. Under typical wine conditions and normal use, potassium bicarbonate neutralizes only tartaric acid. It is best used on high acid and low pH wines. Potassium bicarbonate will cause an increase in pH when used.

When dissolved in a solvent, sodium Metabisulphite is a granulated powder that releases sulphur dioxide. It's added to fresh juices in small amounts 24 hours before yeast is added. This will destroy any wild moulds and bacteria that might have been present on the fruit.

As an equipment sanitizer, sodium metabisulphite is often used in higher doses with water. It can be used to clean fermenting containers, hydrometers, bottles, hoses, and anything else made of glass, metal, plastic, or wood that comes into contact with your beer or wine.

Every gallon of liquor contains about 55 parts-per-million (p.p.m.) sulphur dioxide (SO2). Every gramme would give each gallon of liquid 175 p.p.m.
Sodium Metabisulphite is a powerful sterilising powder that, when dissolved in cold water (where it produces sulphur dioxide gas), prevents mould and bacteria from growing on all surfaces.

Brewing and winemaking supplies, as well as beer and wine bottles, are sterilised with this solution.
This product sterilises (sanitises) rather than cleans. This product should be used with clean equipment. 1 tablespoon per 5 litres of water is the recommended dosage. Allow the solution to come into contact with all surfaces. This dilution rate is only for equipment sterilisation.

Note: While sodium metabisulphite is used as a preservative in some cases, you should strictly adhere to food application laws and obtain details about its use from food safety authorities.

WARNING:

The sulphur fumes from this product can cause sensitivity in some people. In enclosed spaces, do not use this product. When working with diluted solutions, gloves are recommended.

TO PURIFY JUICE, ADD 1/16 teaspoon Sodium Metabisulfite per gallon of juice or 8 pounds of crushed fruit. Before applying to the juice, pre-dissolve in a small amount of water. Allow the juice to breathe for 24 hours in an open container before adding the yeast. Dosage should be doubled for overripe and possibly mouldy fruits.

ALL EQUIPMENT SHOULD BE Washed WITH SOAPY WATER PRIOR TO SANITIZATION. For each gallon of water, dissolve 1 teaspoon of sodium bisulfite. Add 1/2 teaspoon of citric acid as well. Put 2 to 3 inches of solution in the bottom of fermentation vessels to sanitise them. Enable the gases from the solution to permeate the inside walls by sealing the vessel airtight for 20 minutes.
You can also put in the vessel other equipment such as hoses, hydrometer, air-locks, rubber stoppers to be sanitized at the same time.

TO Retain the color and taste of the BEER OR WINE during BOTTLING: Add 1/16 teaspoon per gallon of beer or wine. Second, dissolve in a small amount of wine. To prevent re-fermentation, potassium sorbate is also recommended at this time. After adding the ingredients, bottle them right away.

A specialty press called a Torchietto is often used in Italy. This home use fruit and vegetable press is designed for pressing off excess liquid from most soft fruit and vegetables - eggplants, olives (for preserving), cheese, grapes and even meats.
Stainless Steel Container and Perforated Filter are both constructed of quality and food-grade stainless steel.

Made in Italy by O.M.A.C.

Approximate Dimensions

2.5 Lt:

• Inner basket diameter: 12 cm
• Inner basket height: 13 cm
• Exit spout diameter: 1.4 cm

3.5 Lt:

• Inner basket diameter: 16 cm
• Inner basket height: 14.5 cm
• Exit spout diameter: 1.4 cm

5 Lt:

• Inner basket diameter: 20 cm
• Inner basket height: 15 cm
• Exit spout diameter: 1.4 cm

Customer Notice
Please note that the colour of the item may vary from batch to batch, as the manufacturer may change it without notice.

Compare every grape press and fruit press we stock, with liners and spare parts.

Recommended using Osombacti, which is Malolactic Nutrient.

In case of shipping recommended adding a gel pack to keep it cool during transit. keep or store in the freezer.

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.

French Oak Chips & Staves offer a natural way to enhance the flavor and aroma of your beverages. Ideal for winemaking, brewing, or distilling, these oak pieces impart rich, complex notes of vanilla, spice, and toasted wood. Easy to use and cost-effective, they provide the traditional oak aging experience without the need for barrels, allowing you to customize the intensity and character of your drink. Perfect for artisans seeking authentic oak influence in their craft.

Using Toasted Oak Chips has the advantages of convenience and cost. You simply add them to the wine after the fermentation has completed and has had time to clear away from the settling.

There is a distinction that can be made between American oak and French oaks. American oaks tend to do better with medium to lighter toastings and have a character that leans towards coconut, whereas French oaks are more vanilla to Carmel in character.

Potassium metabisulfite is a necessary preservative in wine making. It provides sulphur dioxide which helps prevent microbial spoilage and fight off oxygenation.

Malolactic fermentation (MLF) in winemaking, is often considered a simple conversion process of malic acid into lactic acid, operated by Oenococcus oeni bacteria. However, malolactic bacteria in malolactic fermentation represent the final opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity, and improve the balance and structure of the wine. Even though winemaking bacteria are fundamental for the success of MLF, there are other important factors to consider, such as wine conditions, choice of ML strain, and preparation of the inoculum. Enartis offers a complete portfolio of malolactic bacteria for wine and nutrients for an easy, clean and successful MLF also in very difficult conditions.

In case of shipping recommended adding a gel pack to keep it cool during transit.

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.

Paraffin oil, also known as Blandol 15 white oil is a food-grade mineral oil specifically formulated for wine preservation. It creates a protective barrier on the surface of wine in storage vessels, preventing oxidation and spoilage in open or partially filled containers. Ideal for winemakers seeking reliable, non-toxic protection during aging and storage.

Bentonite is an impure clay formed by the weathering of volcanic ash. It is an absorbent material that is able to bond with the floating particles that cause cloudiness in wine. Bentonite is a common additive used to clarify and fine wines. It’s great for removing protein haze and can be used to remove off aromas.

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.

This Stick-On Thermometer is 6 inches in length, so you can easily stick it onto the side of your glass or pot fermenter. It’s a strip of tape, with a black adhesive backing, so it’s easy to position on your fermenter. 10-40C

• Medium nutrient requirements.
• Wide fermentation temperature range (15 - 32ºC ).
• High production of glycerol and mannoproteins.
• Produces elegant, complex wines with ripe red fruit, leather and spicy aromas and round, full-bodied mouthfeel.
Recommendations: Varietal expression; complexity; long ageing; lees ageing; roundness and structure. Production of wines made from slightly unripe grapes

• Dosage: 200 g/q
• Packaging: 0.5 kg - 10 kg

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.

Maintaining a stable pH or hydrogen ion concentration is crucial to obtaining a good yield from fermentation. The solution is available in red or green.

pH7 is ideal for those requiring an accurate neutral reading, particularly those working in water purification, the food industry, the medical industry, aquatics and hydroponics or wherever the pH is expected to be neutral. 

The pH of juice or wine is important to know as it plays a critical role in many aspects of winemaking, in particular wine stability.

Buffer solutions should be stored at 25C and away from direct sunlight for accurate readings.

Available in 100 and 500ml bottles.  And special order available of a 20lt drum  

Top-quality and stable pH buffer used for pH probe calibration and quality control checks throughout pH analysis.

The ideal pH range for a nutrient solution is typically between 5.8 and 6.5. A pH value above or below this range can increase the likelihood of some nutrients becoming unavailable to the plant.

Some electronic meters require a "two-point" calibration, making pH Buffer 4 an important step as the lower calibration point in the two-point calibration process. This solution will ensure that meters accurately reflect the true reading at the lower end of the range.

Available in 100 and 500ml bottles, and special order of a 20lt drum on request.

The pH of juice or wine is important to know as it plays a critical role in many aspects of winemaking, in particular wine stability.

Buffer solutions should be stored at 25C and away from direct sunlight for accurate readings.

How to use:

• Pour some of the solution into a clean container, enough to cover the probe.
• Clean and sanitize the pH probe
• Insert the probe to the solution
• For Auto calibration meters, just press the pH4 button on your meter.
• For manual calibration meters, you will need to manually adjust the pH reading to 4.
• Please check your pH meter manual for more information on how to calibrate your meter.

One of the most loved strains of the EnartisFerm range! It produces very intense aromas of fruit and violets along with elevated quantities of glycerol and polysaccharides. The resulting wines are round on the palate and have good color and aroma.

• Applications: rosé wines; fruity, young or moderately aged red wines
• Dosage: 200 g/ton
• Packaging: 0.5 kg - 10 kg

These Measuring Cylinders are made from the same laboratory borosilicate as our Erlenmeyer Flasks. The measuring cylinders have volume of 250ml with 2ml graduations for accurate measurements.

Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
It is very resistant to osmotic pressure. Lalvin EC1118™ is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.

Benefits

Minerals and salts are extracted from the water when passed through a chemical process. Clear, colorless, and odorless liquid Non-hazardous.

• 1500mL: Distilled -Steam Water 1.5 L Ultrapure Demineralised in pet bottle -RC6
• 5L: Distilled - Steam Water 5 L Ultrapure Demineralised in Jerry can plastic -RC
• 20L: Distilled - Steam Water 20 L Ultrapure Demineralised in Drum cube w/tap for Laboratory Use - Spirit blending
• 3 Pack: Distilled -Steam Water 5 L Ultrapure Demineralised pet bottle - PACKAGE of 3
• 6 pack: Distilled -Steam Water 1.5 L Ultrapure Demineralised pet bottle - PACKAGE of 6 

To harvest ripe olives, drag the rake through the tree. Hand-held operation is possible, or a hollow mounting socket may be used to accommodate a handle.
A common, low-cost harvesting tool for saving your hands while picking olives. The back end is hollow, allowing it to be attached to a broom handle for harvesting up high.

See all our olive harvesting tools, nets and rakes.

This hydrometer is for measuring neutral spirits. This hydrometer is essential for measuring the percentage of ethyl alcohol in water-alcohol mixtures, such as pomace brandies and other distilled beverages.

It is really very easy to use: simply suspend the meter slowly into the liquid in one of our 250mL Glass Cylinders or our 100mL plastic cylinders and read the mark on the graduated scale which crosses the liquid.

Please take note that it is not suitable for measuring liquids containing sugar (liqueurs such as: lemon liqueurs, walnut liqueurs, etc.).

• Grade level: up to +20 °C
• Length: 34.5 cm
• Diameter: 1.6 cm
• With thermometer