Wine Chemicals & Ingredients

Aging your wine on the lees (sur lie) in red and white wines is known to reduce the perception of acidity, eliminate specific harsh phenolics, increase the perception of sweetness, help protect against oxidation and improve mouthfeel. A naturally occurring peptide product that can be added to wine as early as late fermentation, Sur-Lie contributes the positive sensory impact of lees aging while drastically reducing time and labor. Contact with Sur-Lie for three to five weeks contributes similar flavor and mouth feel components as does six months of lees ageing and stirring.

A natural yeast product for white wines to increase mouthfeel, avoid browning, increases the wine's protein stability and volatile thiols, and protect fresh aromas during aging. Opti-White is rich in polysaccharides and has high anti-oxidative properties. Add Opti-White to the juice at the onset of fermentation. Use at the rate of 1.9 grams per gallon. Dilute Opti-White in 4 times it weight of water or must and add at beginning of fermentation.

Opti-RED results in red wines with more intense color, rounder mouthfeel and better tannin integration. Use with Lallzyme EX for best results. Mix with water and add at start of fermentation. Use 1 gram per gallon.

Good for up to 8 gallons of wine.

Specially formulated enzyme preparation for improved color intensity and stability, greater mouthfeel, and enhanced fruity, floral, spicy flavors in wine. Used primarily in red wines for the aforementioned reasons, it can also be used in white wines for increased extraction (however we recommend Lallzyme C-Max for whites because it helps the solids settle out as well).

Lallzyme C Max is a specially formulated enzyme preparation for the rapid clarification and de-pectinization of white juice. Typical results see clearing in 4 to 6 hours. C Max's unique combination of pectinases allows for a quick reduction in the viscosity of the juice and promotes fast sedimentation and clarification. Ideal for use in applications featuring low pH, temps below 20C, short reaction times, high pectin content resulting from aggressive pressing or longer macerations - in other words, perfect for small wineries and home winemakers!

Enzyme for maceration/skin contact when dealing with White Wine grapes. This enzyme will give greater mouthfeel and more complex aromatics than without. Minimum contact time is 4 hours, however, 6-12 hours is best. If you macerate more than 4 hours, you will need to keep the temp. of the must below 55 F and do an SO2 addition at the crush. Dose rate is .1 grams per gallon of must.

Store dry enzyme at room temperature, around 25 C° (77 F°), once rehydrated use within a few hours.

A blend of enzymes to increase extraction on premium red wines. Helps build structured wines with deep, stable color. Use .075 grams per gallon of must. Dissolve into water and add to must prior to fermentation.

Store at room temperature, close to 25 C° (77 F°). Once rehydrated use within a few hours.

Improves fullness and mouth feel.

The principal acid found in grapes. Use in your recipe per directions up to 3/4 oz per gallon of must to balance the acid level.