Keep your pH electrodes performing at their best. This specialised cleaning solution removes dirt, residue, and mineral deposits from the electrode surface and liquid junction, helping maintain accurate and reliable measurements.

Regular cleaning prevents clogging and extends the life of your electrode. For best results, immerse the electrode in the solution for approximately 5 minutes. Clean the liquid junction daily, or at least once a week, to ensure consistent performance.

Perfect for laboratories, brewing, winemaking, aquariums, hydroponics, and any application where precise pH readings matter.

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.

This mercury-free plastic thermometer is ideal for monitoring the temperature in cellars, homes, or any indoor space. Its safe, non-toxic design ensures peace of mind while providing accurate readings to help maintain optimal room conditions. Durable and easy to read, it’s a practical tool for temperature control wherever you need it.

These high strength pressing/strainer bags have holes approximately 1/32". Disposable cotton cheesecloth is the traditional material to use for this purpose, but these mesh bags are much handier and they're very durable—one bag will last more than a season in normal use. They also speed the pressing process. 

If you press apples or other fruit without a cloth liner like this bag provides, at a relatively low level of pressure the pulp will start to shoot out through the larger gaps or perforations of the pressing basket. Without a bag, when you reach that point, no further pressure can be attainted because fruit will only continue to exit through the basket gaps. The mesh keeps pulp in the basket, allowing you to crank down on the batch with much more pressure and get much more juice from your fruit.

These woven cloth liners for fruit presses are perfect for allowing much higher pressure and greater juice yields, these mesh bags also keep almost all pulp out of your squeezed juice, for a high degree of clarity even without filtering.

These bags are available in mutiple sizes when available from 15cm diameter to 50cm diameter

This press will squeeze liquids from many different types of fruits. It is ideal for pressing produce such as olives, tomatoes, eggplant and grapes and can also be used to press water from any soft fruit, vegetable or cheese. Steel construction with stainless steel strainer and collection bowl.

Press 3 Lt - Internatl basket approx. Diameter 14 x Height 13 cm.

Pres 4.2 Lt - Internatl basket approx. Diameter 20 x Height 17 cm.

The internal basket is stainless steel. For home use. For pressing off excess water from most soft fruit and vegetables. Can be used for cheese.

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.

The advantage of using Oak Powder is obviously the 'convenience'. It is easier to use than both an oak wine barrel or Oak Chips. You can use oak powder during fermentation. Oak wood can affect a wine in a lot of ways--mostly good. If the right amount of oak powder is added the major benefits to your wine will be as follows:

1. Improved stability in the wine's clarity and color.
2. A reduction or softening of the harsher characters that are commonly associated with younger wines.
3. And, the addition of wood flavors that give an overall smoother and deeper texture to the wine.

For Use in Winemaking

• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
• Improves clarity and filterability.
• Reduces astringency and softens mouthfeel without affecting structure.
• Allergen-free alternative to egg albumin.

Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Cider Making

• Allergen-free alternative to egg albumin
• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
• Improves clarity and filterability
• Reduces astringency and softens mouthfeel without affecting cider structure

Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

Experience the art of winemaking at its finest with Yeast Enartis WS, for delicate red (Pinot and Sangiovese) and various Italian varieties. This meticulously selected yeast strain offers exceptional performance, unlocking the true potential of your grapes. With its ability to enhance varietal character, promote complex aromas, and ensure a balanced fermentation process, Yeast Enartis WS is the key to producing exquisite wines with elegance and finesse.

Microgranulated gallic tannin with high antioxidant activity. It can be added to the wine to enhance SO₂ antioxidant and antimicrobial activity. Sensory neutral and very effective even at low doses, EnartisTan Blanc does not affect wine aroma. In white wines, it prevents the reductive characters caused by exposure to ultraviolet (light-struck defect).

Composition: Gallic tannin

Dosage:

• Must: 3 - 10 g/hL (0.25 - 0.8 lb/1,000 gal)
• Wine: 4 - 8 g/hL (0.3 - 0.7 lb/1,000 gal)

Instructions:

Dissolve EnartisTan Blanc in 10 times its weight of water, must or wine. Add the solution slowly to juice/wine while mixing using a Venturi tube, if possible.

Dissolve EnartisTan Blanc in a 1:10 ratio in water, must or wine while mixing continuously. Add to must/wine during pump-over with a dosage pump or a Venturi tube.
For addition to wine, performing laboratory trials is recommended to evaluate the sensory impact of the tannin and in order to determine the best dosage.

It is best to add EnartisTan Blanc during the first stages of ageing up until the last 1-2 weeks before bottling. If added close to bottling, it is important to evaluate the effect on filterability and protein and colloidal stability by completing preliminary laboratory trials.

Applications:

In white and rosé vinification for:

• Preventing iron and copper haze
• Improving clarification and protein stability
• Preventing “light-struck” defect

In all wines and must for:

• Strengthening the antioxidant and antimicrobial effect of SO2
• Preventing the appearance of reductive characters

Package & Storage

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

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

Product Overview: 

Our Food Crate with Solid Wall and Base is the ultimate storage solution for handling, transporting, and stocking food items like meat, pizza dough, fruits, and sauces. Made of durable white plastic, each crate features a solid base and wall structure, ideal for ensuring food safety and stability in any kitchen, bakery, or food service.

Available Options:

1. 12L Crate – Dimensions: 60 x 40 x 7 cm
2. 18L Crate – Dimensions: 60 x 40 x 10 cm
3. 24L Crate – Dimensions: 60 x 40 x 13 cm
4. 38L Crate – Dimensions: 60 x 40 x 20 cm

Key Features:

• Solid Wall & Base: Ensures strength and stability, suitable for handling various food items
• Versatile Storage: Great for storing and transporting food, dough, sauces, fruits, and more
• Durable Construction: Made from food-safe, high-quality plastic for long-lasting use
• Easy to Clean: Smooth surface allows for easy cleaning and maintenance

Expertly achieve precise cooking conditions with the Mad Millie Boxed Thermometer. Made of robust and durable stainless steel, it features clearly marked Celsius and Fahrenheit scales for easy reading. Perfect for home cooks who value temperature control, this versatile tool ensures your soups, jams, cheeses, and home-brews are cooked to perfection.

These high strength pressing/strainer bags have very fine holes. Disposable cotton cheesecloth is the traditional material to use for this purpose, but these mesh bags are much handier and they're very durable—one bag will last more than a season in normal use. They also speed the pressing process. 

If you press apples or other fruit without a cloth liner like this bag provides, at a relatively low level of pressure the pulp will start to shoot out through the larger gaps or perforations of the pressing basket. Without a bag, when you reach that point, no further pressure can be attainted because fruit will only continue to exit through the basket gaps. The mesh keeps pulp in the basket, allowing you to crank down on the batch with much more pressure and get much more juice from your fruit.

These woven cloth liners for fruit presses are perfect for allowing much higher pressure and greater juice yields, these mesh bags also keep almost all pulp out of your squeezed juice, for a high degree of clarity even without filtering.

These bags are available in mutiple sizes when available from 15cm diameter to 50cm diameter

• Applications: prevent and treat stuck fermentations
• Dosage: 20-40 g/hL

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.

Product Overview: 

The ICS White Plastic Crate collection is specially designed for food handling, featuring a solid wall and base that ensures the secure containment of food items. Made in Italy, these crates are an excellent solution for food storage and transportation, ideal for commercial kitchens, catering, and food processing facilities. Available in two sizes with an optional lid for added security, these crates are versatile and easy to stack.

Available Options: Please check carefully before paying. Lid sold separately.

1. ICS White Plastic Crate – 12L

   • Capacity: 12 Litres
   • Dimensions: L60 x W40 x H07 cm
   • Feature: Solid wall and base for secure food handling

2. ICS White Plastic Crate – 24L

   • Capacity: 24 Litres
   • Dimensions: L60 x W40 x H13 cm
   • Feature: Solid wall and base, ideal for larger food quantities

3. ICS White Plastic Crate Lid ONLY

   • Size: L60 x W40 cm
   • Use: Compatible with ICS crates to maintain food freshness and safety

Key Features:

• Material: Durable, food-grade plastic
• Structure: Solid walls and base, designed to hold food securely
• Stackable: Easy to stack for efficient storage and transport
• Easy to Clean: Smooth surface for quick and thorough cleaning

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.

EnartisStab MICRO M is a chitosan-based preparation with high antimicrobial activity due to activation with organic acids. This process increases the surface charge of chitosan and increases its ability to interact with microorganisms, altering the permeability of their cell membrane and causing their death.

EnartisStab MICRO M inhibits the development and eliminates many yeasts and contaminating bacteria, such as Brettanomyces, Oenococcus, Lactobacillus, Acetobacter, Zygosaccharomyces, etc. Its ability to reduce spoilage microbe competition helps to ensure healthy, complete alcoholic fermentation with clean organoleptic characteristics in the final wine.

EnartisStab MICRO M has been specifically developed for the treatment of musts and wines, even with high turbidity. Suspended solids react with the positive charges of chitosan, reducing its ability to interact with contaminants. However, EnartisStab MICRO M has been formulated to counteract this effect and enhance its antimicrobial activity. At the recommended doses, it does not affect the normal course of alcoholic fermentation.

EnartisStab MICRO M also absorbs ochratoxin A and removes residual copper from vineyard treatments. Its use improves clarification processes and the filterability of must and wine, as well as increasing aromatic cleanliness by reducing the growth of undesirable microbiological populations.

EnartisStab MICRO M contains no allergens or substances of animal origin and represents a viable alternative to SO2 for microbial control

Composition: Chitosan from Aspergillus niger, inactivated yeast, lactic acid, ascorbic acid.

Applications:

• Prevents and eliminates undesirable microorganisms in musts and wines.
• MLF control: non-allergenic alternative to lysozyme. It can be used to delay or inhibit malolactic fermentation.
• Stuck or sluggish
• At the end of alcoholic or malolactic fermentation, to microbiologically stabilize the wine.
• Reduction in the use of SO2 by replacing it as an antimicrobial agent.
• Prevents the formation of compounds produced by microbes that can affect the organoleptic quality of wine.
• In the pied de cuve and during tirage, it reduces the presence of non-Saccharomyces yeast and bacteria.
• To eliminate and reduce odors related to the formation of volatile phenols, we recommend using it in synergy with FENOL FREE.

Dosage: 

• In must to reduce microbial contamination: 5 - 10 g/hL
• In wine to control and reduce microbial contamination: 5 - 20 g/hL.
• To reduce the population of Brettanomyces bruxellensis: 5 -12 g/hL.
• In case of sluggish or stuck fermentation: 5 -10 g/hL