FERMENTATION TANNINS
FERMOTAN
Fermotan adds body and helps stabilize color. It is a proanthocyanidinic and exogenous tannin extracted from prized European oak varieties which, when added during fermentation, rapidly stabilizes red wine color and optimizes the level of noble tannins.
It increases the quantity of stable grape tannins/ anthocyanins compounds, through the formation of small quantities of polymerising acetaldehyde, preventing loss of color and reducing the astringency and coarseness of wines. Fermotan limits intense polyphenolic extractions that yield hard and bitter tannins, and restores the correct balance of soft-tasting tannins.
Dosage Range: 1–4 lb/ 1000 gal
1 kg – $31.00
15 kg – $418.50
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 – $32.00
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 – $63.25
*prices are subject to change without prior notice