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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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 

Tannisol is supplied in 2 x 10g packs and contains 220mg of Potassium Metabisulphite, a trusted wine preservative from Enartis. This product helps maintain wine quality by protecting against oxidation and microbial spoilage. Perfect for winemakers seeking reliable preservation to extend the life and freshness of their wine.

pH indicator paper from Pehanon in Germany, covering the 2.8 to 4.6 range, sold as a pack of 5 strips. That narrow band is the part of the scale winemakers and brewers care about most, which is why this one turns up on so many bench lists instead of a broad range paper. We stock it for home producers keeping a small lab tidy and for anyone topping up a testing kit. Refer to the packaging and to Pehanon's own instructions for the product. We keep it on the shelf at both Laverton North and Epping.

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.

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

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

EnartisTan Elevage is extracted from lightly toasted French oak. It is very effective in treating and preventing the formation of reductive aroma. For this reason, it is well-suited for the treatment of wines on lees. It can also be used to increase structure and aromatic complexity, imparting elegant vanilla, caramel and licorice notes.

Composition: French oak tannin

The use of EnartisTan Élevage as a wine fining and stabilizing agent has other effects of great technical interest such as:

• Prevents and treats the formation of reduction notes
• Respects structure and organoleptic balance
• Enhances oak notes in wines aged in barrels

Applications:

During aging for:

• Fining of white and red wines
• Protein stabilization of white and rosé wines
• Prevention of hazes and oxidative phenomena due to iron and other metals
• Increased sensory cleanliness, particularly in the control and prevention of reductive aromas caused by the formation of sulfur compounds

Dosage:

• White and rosé wines: 2 - 8 g/hL (0.17 - 0.6 lb/1,000 gal)
• Red wines: 4 - 15 g/hL (0.3 – 1.3 lb/1,000 gal)

Instructions:

Dissolve EnartisTan Élevage at a 1:10 ratio in water or wine while mixing continuously. Add to wine during a pump-over with a dosage pump or Venturi tube.
Performing laboratory trials is advised to evaluate the sensory impact of the tannins and in order to determine the best dosage. If added close to bottling, it is important to evaluate the effect on filterability and protein and colloidal stability.

Packaging & Storing:

Sealed package: store in a cool, dry, well-ventilated area.
Opened package: carefully reseal and store as indicated above

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.

Coppox is a premium and consistent grade copper oxychloride. Due to the fine particle size, Coppox has lower application rates. So now you can apply less copper and achieve great results. It is an effective fungicide and bactericide.