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Winemaking Supplies: Chemicals and Additives
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Exberry Extract:
This is a water soluble food color derived from grapes. It is mixed with invert sugar to produce a viscous dark red solution. It helps with increasing depth of color in red wines without a corresponding increase in tannins. The color is very stable in most conditions but rare settling has been reported. It is best to add at least a week prior to bottling to be assured no precipitate is produced. It should be stored in the freezer when not in use.
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Cat #
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Amount
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Regular
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Our Price
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PI-EXB-21
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1 fl. oz.
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$ 8.20
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$ 7.40
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PI-EXB-22
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4 fl. oz.
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$ 23.10
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$ 20.80
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Fermaid:
This is a yeast nutrient containing diammonium phosphate, magnesium sulfate, yeast hulls, thiamine, folic acid, niacin and calcium pantothenate. Use may reduce incidents of hydrogen sulfide and volatile acidity. Use _ to 1 gram per gallon.
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Cat #
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Amount
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Regular
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Our Price
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PI-FYN-3
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4 oz.
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$ 8.00
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$ 7.20
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PI-FYN-5
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16 oz.
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$ 30.80
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$ 27.75
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Fumaric Acid:
This acid is sometimes used as a partial substitute for Tartaric Acid because it tends to inhibit malolactic fermentation when used in the range of 1.5 – 5.7 grams per gallon. When used in larger doses it can affect flavor. Bench testing small quantities is recommended prior to actual use on a large scale.
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Cat #
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Amount
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Regular
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Our Price
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PI-FA-3
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4 oz.
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$ 3.00
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$ 2.70
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PI-FA-5
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16 oz.
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$ 9.00
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$ 8.10
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Glycerine:
This is an additive used to increase the sense of body or sweetness in wine. It is advisable to run a bench test to determine whether the use of glycerine will be beneficial and the dosage required to affect improvement.
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Cat #
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Amount
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Regular
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Our Price
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7358A
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4 fl. oz.
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$ 2.60
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$ 2.25
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7050B
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1 liter
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$12.30
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$ 10.30
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Hazyme C:
This is an enzymatic complex that is used to avoid haze due to starch in fruit juices. It works well in cold conditions. Use is 1 oz per 1000 gallons. Mature fruit requires less.
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Cat #
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Amount
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Regular
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Our Price
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PI-HAZ-21
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1 fl. oz.
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$ 4.40
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$ 4.00
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Malic Acid:
A food grade acid which is predominant in apples. Together with Tartaric acid, they account for about 80% of the acid in grapes. When used in wines it must be noted that if malolactic fermentation occurs a good amount will be converted to the milder Lactic acid. It should not be used to acidify high pH musts.
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Cat #
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Amount
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Regular
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Our Price
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7355A
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4 oz.
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$ 1.10
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$ 1.00
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7355B
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16 oz.
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$ 4.20
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$ 3.80
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Grape Tannin:
The addition of about a gram per 5 gallons will help with clarification of non-grape wines. Before fining a white wine with gelatin, silica gel or tannin should be added. It usually is not needed with red wines.
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Cat #
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Amount
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Regular
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Our Price
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7390A
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1.5 oz.
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$ 2.20
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$ 2.00
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7390B
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16 oz.
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$ 8.70
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$ 7.85
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Oak Chips:
Use 10 to 20 grams per gallon for best affect. If unsure, start with a small amount, evaluate, add more if desired. If too much is added it is basically impossible to remove.
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Cat #
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Toast
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Amount
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Regular
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Our Price
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7405A
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Light
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1 oz.
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$ 0.70
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$ 0.65
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7405B
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Light
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16 oz.
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$ 3.60
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$ 3.25
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7415A
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Medium
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1 oz.
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$ 0 .78
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$ 0.70
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7415B
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Medium
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16 oz.
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$ 4.90
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$ 4.45
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7410A
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Heavy
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1 oz.
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$ 0 .72
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$ 0.65
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7410B
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Heavy
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16 oz.
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$ 4.50
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$ 4.05
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Pectin Enzyme:
This enzyme destroys the protective colloidal properties of pectins thus helping with more rapid clarification. The liquid form will lose 20% of its strength within a year at room temperature. Refrigeration is highly recommended. Normal use is 1 – 3 drops per gallon but should be increased for non-grape wines, especially peach and plum.
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Cat #
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Amount
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Regular
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Our Price
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7370A
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1/2 oz.
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$ 2.10
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$ 1.90
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Phenolphthalein Indicator:
This is the indicator chemical used in titration kits that enables one to see the "end point."
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Cat #
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Amount
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Regular
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Our Price
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6854
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1/2 fl. oz.
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$ 1.80
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$ 1.65
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