Season essentials

The late Summer warmth we are currently experiencing is no doubt very welcome after a challenging growing season of unpredictable weather. Yields may be slightly lower this year, but the feedback we are getting about 2021 product sales [to date] is that they have been high. Whether sparkling or still, the thirst for the wines of Great Britain and Ireland has left many of you running low on stocks (or running out) with staycations, the current wedding boom, busy vineyard tours and online sales adding to the demand. It seems that though harvest may be a little bit late for some, it can't come soon enough. We wish you a good pressing season.

Here is our A-Z of top picks of essentials for the season ahead ...

• Airlocks & bungs
   
• Apron ideal for protection from the mess of grape processing and any wet environment
   
• Bentonite - Nacalit PORE-TEC, an easily dissolved granulated bentonite for fining wines with protein or colloid hazes, clarifies by flocculation
   
• Bentonite - Seporit PORE-TEC, granulated, specifically developed for treating must in order to achieve a clean fermentation.
   
• Calcium carbonate - Erbsloh Kalk for the reduction of tartaric acid in must, young wine & wine
   
• Calcium carbonate - Neoanticid, lime for double salt deacidification of must and young wine
   
• Caps & corks range, including shrink capsules & foils
   
• Cellulose pressing aid - Trub-ex Neu, a pressing aid for mashes with weak structure or for the processing of lees/deposits (especially for small amounts)
   
• Citric acid - to balance acidity in country wines & liqueurs
   
• Cleaning liquid - Detersol, an acidic agent for cleaning stale barrels & tanks
   
• Cleaning powder - Sanaton an alkaline agent with detergent for cleaning tartrate stained tanks & stale tanks
   
• Copper citrate - Kupzit, a preparation developed to remove sulphide off-flavours (especially hydrogen sulphide flavours)
   
• Copper sulphate - Kupfat, a preparation developed to remove sulphide off-flavours
   
• Cream of tartar - to initiate the formation of tartrate crystals in wine.
   
• Disinfecting tablets - Klenzklor suitable for use on stainless steel and certain plastic surfaces
   
• Filter cartridges - for pre-filter (nominal) sediment removal, polishing (absolute) sediment removal, pre-membrane (absolute pleated) filtration, & membrane (absolute) filtration; and bags for pre-filter debris removal of infused products - housings also supplied
   
• Filter sheets for our range of of sheet/plate filters

• Fittings - stainless steel & polypropylene, BSP, RJT & DIN threads; if you can't find what you're looking for please call us on 01404 892100; we can manufacture fittings to suit, however, please note note that manufacturing times are longer during harvest time
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• Gelatin - Erbigel, a high purity ground gelatin for tannin & polyphenon reduction, & clarfication/fining
   
• Gelatin liquid - Erbigel Liquid, a high purity liquid gelatin for adding directly to wine, for clarification/fining
   
• Gelatin liquid - Erbigel VinoGel, a high purity casein-free liquid gelatin for adding directly to wine, for tannin reduction & clarification/fining
   
• Gloves - heavy duty, ideal during pressing
   
• Grape must concentrate - RCGM, for sweetening wine or enriching must
   
• Grape scissors - compact, lightweight but robust, with spring loaded handles
   
• Hoses cleaning balls for thorough cleaning of hose and pipes
   
• Hoses & hoseclips - including braided, reinforced (for grape discharge or on suction side of pump) & steam
   
• Lubricant suitable for a variety of machines - use with grease gun
   
• Malolactic culture - Biostart Forte SK2, a sachet for MLF
   
• Oil - Oenological, a food grade oil to form a top layer on stored wine, to prevent oxidation
   
• Pectolytic enzyme - Fructomyl Color for extracting colour pigments from berries & black currants
   
• Pectolytic enzyme - Trenolin Rouge DF, for extracting colour and tannin from red grape skins
   
• Pectolytic enzyme - Trenolin Super PLUS, for pectin decomposition in mash, must & young wine
   
• Potassium metabisulphite - Kadifit, for sulphuring of mash, must, and wines
   
• Potassium sorbate - a wine stabiliser
   
• PVPP - Polyclar, a cross-linked insoluble PVPP for the reduction of polyphenols
   
• Refractometer - grape sugar, alcohol, and 38 other scales, a handheld, digital refractometer to analyse samples quickly & accurately

• Silica sol - Klar-Sol Super, an acidic silica sol of high charge intensity (economical application), for clarification/fining
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• Silica suspension - CompactLees, a clarifying suspension to optimize the riddling process by rapid and complete settling of the yeast
   
• Spares (for equipment) - our most popular spares (e.g., impellers, nozzles, seal kits, etc.); you can 'refine by' the particular equipment the spares are for; if the spares you need aren't listed please call us on 01404 892 100
   
• Sulphur candles for wooden barrels
   
• Tanks for mixing/blending, fermentation & storage
   
• Tank funnel ideal for topping up Speidel tanks from the top outlet, or adding ingredients
   
• Tap for wooden barrels
   
• Tartaric acid to balance acidity in fruit wine
   
• Test kits & labware - for testing total acid, SO2, pH, sugar, alcohol & SG; you can refine by application
   
• Tools for pressing, including rakes, shovels, paddles, jug & scoop
   
• Yeast - EC1118, a Champagne isolate (Saccharomyces cerevisiae bayanus) yeast, 'the original Prise de Mousse', with an excellent alcohol tolererance, ideal for the secondary fermentation of sparkling wines & for fruit wines
   
• Yeast - V1116 (K1), an IV-K1 yeast for expression & retention of fresh fruit aromas in white wine, one of the more floral ester producing yeasts, a proven strain for ice wine, and can also be used for rosé or red wines
   
• Yeast - Oenoferm F3, a special dry selected yeast of the strain LW 317-28 of the species Saccharomyces cerevisiae, for making wines with clean aroma and typical varietal character
   
• Yeast - Oenoferm Freddo F3 for fermenting well at lower temperatures (13-17°C), ideal for preserving aromas
   
• Yeast - Oenoferm Klosternauburg F3, for quick ferment through to dry wine with minimal foaming
   
• Yeast - Oenoferm PinoType F3, specially selected for all burgundy vine varieties (including Pinot noir, Pinot blanc, Pinot gris, etc.) for a fast, clean fermentation at a wide range of temperatures - ideal for preserving aromas
   
• Yeast - Oenoferm Rosé F3, for fruity rosé or Blanc de Noir wines, ferments effectively at low temperatures

• Yeast - Oenoferm Rouge F3, for red wines, to preserve aromas & colour
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• Yeast - Uvaferm BC, a French strain isolate Saccharomyces cerevisiae yeast for white, rosé or red musts, secondary fermentation & restarting stuck fermentation - can also be used in secondary in-bottle fermentations
   
• Yeast nutrient - DiAmmonium Phosphate, promotes yeast propagation where nitrogen or phosphate is lacking in must
   
• Yeast nutrient - VitaDrive F3, recommended aid for the Oenoferm range of yeasts, provides the yeast with essential amino acids, macro and micro elements and vitamins at the right moment, for a quick fermentation onset and for the promotion of cleanness in taste/aroma
   
• Yeast nutrient - Vitamon Combi, an efficient combination preparation for all musts, all secondary fermentation processes and for making sparkling wine

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If you need any help or you can't find what you are looking for call us on 01404 892 100...