YEASTS

The ENOLAB is the sole distributor of the ENOFERM line of specialty yeasts in the Northwest. ENOFERM was developed by Dr Paul Monk. Dr. Monk was the worldwide pioneer in bringing a wide range of yeast strains with desired enological properties to winemakers in the active dry form.

BDX Bordeaux Red (Red Wine)
Perfect fermentation kinetics with alcohol tolerances to 16% (v/v), used to optimize color and structure with soft tannin extraction and increased mouth feel. Used with Cabernets, Merlot, Zinfandel, Syrah and hybrids, where ideal fermentation rate and lower fermentation temperature contribute to varietal character and complexity for fuller bodied wines.

0.5 kg - $42.75

Syrah (Red Wine)
Cotes du Rhone isolate used for Syrah, Zinfandel and Merlot. Killer neutral strain with up to %16 (v/v) alcohol tolerance. Optimum fermentation temperature 15C to 30C (59F to 86F). Typical aromas include raspberries, pepper, cassis, violets and strawberries. Glycerol production is high and the strain offers stable color extraction. Adequate nutrients promote best organoleptic development.

0.5 kg - $42.75

L2226 (Red Wine)
This Cotes du Rhone isolate is the yeast of choice for fully ripe fruit fermentation including Zinfandel, Syrah and Merlot. Fruity aromas, especially black cherry, cola and berries are enhanced. High color and good structure contribution, short lag phase plus high sugar tolerance and alcohol tolerance make this yeast suitable for most red varietals and ice wines. It is also recommended for restarting stuck or sluggish fermentations.

0.5 kg - $42.75

MT (Red Wine)
Bordeaux isolate selected in Saint Emilion for structural and organoleptic contributions to Merlot and Cabernet Sauvignon. Enhances varietal fruity/floral aromas in addition to strawberry jam, caramel and spice. Good color stabilization with enhanced tannin and rich mouth feel contribution especially for wines destined for aging. To optimize the sensory development use good, balanced nutrient additions.

0.5 kg - $42.75

VQ15 (Red Wine)
Syrah isolate from the Rockpile AVA used in Syrah, Zinfandel, Cabernets, and Merlot. Develops rich, lush, balanced mouthfeel in wines. This yeast has a moderate nitrogen demand, providing good results with varietal flavor and red fruit character.

0.5 kg - $42.75

M2 (Red & White Wine)
Isolated in South Africa and prized for elaboration of fruit character with expression of citrus and blossom notes. It is a low ester-producing yeast and is used in both premium red and white wine fermentations to accentuate volume in the mouth. It is a medium rate fermenter and with the addition of balanced nutrients will ferment completely with an alcohol tolerance of 15% (v/v)

0.5 kg - $42.75

QA23 (White Wine)
This is a very strong fermenting strain making it a good selection for barrel fermented chardonnay. The aromatic production of fresh, fruity white wines like Muscat, Sauvignon Blanc and Gewurtztraminer is enhanced by the B-gluosidse side activities that work to release bound terpenes. Low nutrient requirements and the ability to ferment clarified juice with low solids content make this strain useful for most white fermentations.

0.5 kg - $42.75

Uvaferm 43 (Red & White Wine)
Strain 43 is selected specifically for its ability to restart stuck fermentations. Isolated in the Rhone Valley, it has shown consistent properties for adapting to sluggish or stuck fermentations. It has been characterized by alcohol tolerance greater than 18% (v/v) and moderate/low nitrogen demand with good fermentation rate after lag time for adaptation to wine conditions.

0.5 kg - $43.75

ICV D21 (Red Wine)
Languedoc isolate from ‘terroir’ valued for fermenting red with stable color, intense, up-front and mid-palate tannin structure. It can contribute higher acidity and enhanced mouthfeel. Moderate rate fermenter to 16% (v/v) alcohol. Tends to enhance varietal fruit character and can help reduce herbaceous character in Bordeaux varieties.

0.5 kg - $46.00

ICV D254 (Red & White Wine)
Rhone isolate for red wines and Chardonnay. Enhanced mouthfeel and color stability due to polysaccharide-tannin complexing. Vigorous fermenter, upper temperature limit 29°C (85°C).

0.5 kg - $46.00

ICV GRE (Red Wine)
Rhone isolate chosen for enhancing wine varietal characteristics. Contributes to enhanced mouthfeel. Moderate fermenter with low nutrient requirements. Recommended for Grenache, Mourvedre, and other Rhone type varietals.

0.5 kg - $46.00

MALOLACTIC BACTERIA

The ENOLAB offers two strains of freeze-dried bacteria.

Freeze-dried bacteria are grown in a juice-based medium, then freeze-dried for a preparation that provides a readily available large population of bacteria. It is more stable and is available for a longer season than the liquid. The bacteria should be stored in a freezer and is viable for up to one year. Instructions are included for reactivation and expansion to the appropriate inoculum volume

Enoferm Alpha
Direct-addition freeze-dried bacteria, selected by the ITV in Bordeaux, chosen for superior fermentation properties at low pH and low temperature. Improved tolerances for SO2 and alcohol compared to other direct inoculum stains. This is an assertive strain with strong fermentation kinetics. If added to a wine with several stress factors, the addition of the nutrient Acti ML (See Nutrients) will encourage fermentation success. Notable sensory contributions include complexity and enhanced mouth feel

2.5 g (for 66 gallons of wine) - $20.75

Enoferm Beta
Direct-addition freeze-dried bacteria isolated in Italy. This strain is best used to enhance tannin structure and red berry varietal character. It derives the Beta name from the capacity to encourage higher levels of B-damascenone and B-ionone which contribute floral notes and red berry, especially in Merlot as shown in trials done near Bordeaux in Buzet Merlot. The strain is pH tolerant to 3.15, temperature tolerant to 12C (54F), and alcohol tolerant to 14% (v/v)

2.5 g (for 66 gallons of wine) - $20.75

NUTRIENTS & ADDITIVES

Nutrient additions to must support yeast (and bacteria) growth during fermentation while helping to avoid off aromas or flavors produced by nutrient deficient yeast populations. The ENOLAB’s juice analyses and juice panel tests for ammonia and amino acids to assess juice nutrient levels (reference Analytical Panels and Individual Analytical Analyses).

Fermaid K
A compounded formula that provides DAP, yeast hulls, vitamins and minerals.

2.5 kg - $60.00
10kg - $166.75

Go-Ferm
Go-Ferm provides a source of yeast micronutrients that is added directly to the yeast rehydration water, and eliminates nutrient uptake by any microorganisms competing with the selected yeast. Go-Ferm can be used every time yeast is rehydrated and is especially recommended in high brix, high alcohol potential fermentations.

1 kg - $42.75
2.5 kg - $69.00
10 kg - $230.00

Diammonium Phosphate (DAP)
DAP is added to juice/must to supplement natural levels of yeast assimilable nitrogen (YAN). Addition of DAP can stimulate yeast growth and fermentation activity and aids in prevention of the formation of hydrogen sulfide.

1 lb - $5.75
50 lb - $115.00

Tartaric Acid
Tartaric acid is one of the main acids naturally found in grape juice, and is added during the winemaking process to reduce pH and increase the titratable acidity of a wine.

1 lb - $8.25
5 lb - $40.25

Acti ML
Lallemand has developed a strain-specific nutrient for use with Enoferm Alpha. We still recommend the use of nutrients with direct-add bacteria only in high stress situations. These include stuck or sluggish MLF, or wine with more than two challenging conditions including pH less than 3.45, alcohol higher than 14.5%, total SO2 greater than 30 ppm or temperatures below 65F.

0.5 kg (for 660 gallons of wine) - $22.00

ENZYMES

Enzymes are used to obtain specific desired effects in winemaking such as improved color stability, enhanced mouth feel, increased complexity in wines, and to improve press yields or for clarification.

Lallzyme Lyso
(maceration - reds for enhanced mouth feel and color stability)
Specially formulated for improved color stability and enhanced mouth feel in reds. It can also be used during skin contact maceration in whites to increase the complexity of wine and to improve press yield. In addition to well balanced pectinases, Lallzyme EX contains hemicellulases, such as galactanase and endo-cellulase. These activities contribute to the macerating action on the cell wall and allow the progressive liberation of polyphenols and tannin bound polysaccharides to stabilize these water soluble phenols
Dosage Range 1.5 - 3 g/100 kg (15 - 25 g/ton)

100 g - $23.00

Lallzyme EX-V
(maceration - reds for fuller body, color stability and increased aging potential)
For enhancement of wines destined for aging, Lallzye EX-V, is a new enzyme formulated to increase the extraction of intracellular polyphenolic content from red grapes. The use of Lallzyme EX-V results in structured wines with deep, stable color due to the increase in tannin content. Aromatic profile analysis indicates the improved extraction of varietal aromas in Cabernet Sauvignon and Grenache.

Dosage Range 1 - 2 g/100kg (10 - 20 g/ton)

100 g - $34.50

Scottzyme Color Pro
(aged & early-market reds, whites)
Color pro is a specialty pectinase with protease side-activities that break down the cell walls of red grapes to gently extract more anthocyanins, polymeric phenols, and tannins. This extraction process results in wines with a rounder mouthfeel, bigger structure, and improved color stability. Wines made with Color Pro tend to have increased tannins, improved clarity, and reduced herbaceous/’veggie’ character. Color Pro is also used in white winemaking for settling and clarifying juice.

Dosage Range
60-100 mL/ton for reds, add prior to alcoholic fermentation.
15-30 mL/ton or 75-200 mL/1000 gal for whites.

1 kg - $86.00 (available by the mL)

Lafase Fruit
(reds, rosés)
Lafase Fruit is a purified granular pectinase blend used for the extraction of polyphenols during the maceration of fruit-forward wines. It allows for shorter maceration times with or without cold soaking to produce modern style red or rosé wines with fresh red fruit notes, color, and body.

Dosage Range 20-50 g/ton or 110-165 g/1000 gal

100 g - $31.50

FINING AGENTS

Fining agents are used for wine stabilization and to aid in clarification, and also as tools to help shape and enhance a wine’s texture and mouthfeel (harshness, bitterness, and astringency).

Gelatine Extra
A hot water soluble, granular gelatin. Used to enhance wine structure, remove excess tannins, round out mouthfeel and enhance richness, especially in red wines. Also used for the clarification of white wines.

1 kg - $23.00

Electra Bentonite
Activated sodium bentonite powder, this is the reference bentonite used for protein stabilization.

1 kg - $9.25
5 kg - $28.75
25 kg - $57.50

CHEMICALS & SANITATION SUPPLIES

Efferbaktol S02 Granules
Sulfur dioxide additions in an effervescent granular form, providing surface protection and self-mixing properties. Efferbaktol granules are also a simple and accurate way to make additions to tank, barrels, as well as grape bins.

2 g SO2 sachets - $.65 each
5 g SO2 sachets - $.90 each
10 g SO2 sachets - $1.30 each

Potassium Metabisulfite
Acts as a potent antioxidant, preventing microbial spoilage and protecting the color and delicate flavors of the wine.

1 lb - $2.00

Copper Sulfate Crystals
Copper sulfate removes any hydrogen sulfide (H2S) remaining in wines post-fermentation.

50 g - $20.75
100 g - $30.00

Trisodium Phosphate (TSP)
A very effective detergent for cleaning and removing organic deposits.

1 lb - $2.00

Citric Acid
An environmentally benign cleaning agent and neutralizes the acid in TSP.

1 lb - $1.80

Potassium Carbonate
Lowers the acidity of high acid juices and wines.

1 lb - $2.75