Opti-Red  -  An inactive yeast product which improves body, color stability, and mouthfeel in red wines. Using Opti-Red in the must makes polysaccharides available to complex with polyphenols as soon as they are released. This early complexing results in red wines with more intense color, rounder mouthfeel and better tannin integration.

Lallzyme EX  -  Specially formulated enzyme preparation for improved color intensity and stability, greater mouthfeel, and enhanced fruity, floral, spicy flavors in wine. Aids in the extraction, then stabilization of water soluble phenols found in cells of grape skins.

FT Rouge  -  Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency.

Go-Ferm  -  A natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced before the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won't be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established.

Fermaid  -  A complex formula that provides DAP, free amino acids, yeast hulls, unsaturared fatty acids, sterols, and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals. Yeast use Nitrogen for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts. The unsaturated fatty acids and sterols available in Fermaid K are important survival factors needed to maintain alcohol resistance. They also help keep volatile acidity levels low. The cell wall fractions, available through the included yeast hulls, absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension. Fermaid K is normally used in conjunction with GO-Ferm and added to the fermenting wine after 1/3 sugar depletion. GO-Ferm is the snack before the race and Fermaid K is the mid-race power bar that gets your yeast through a healthy, problem-free ferment. It is a formula used by hundreds of commercial wineries.

Syrah Yeast  -  Syrah is a Cote du Rhone isolate used for Syrah, Merlot and Carignane. It is a high glycerol producer and offers good mouthfeel and stable color extraction. It requires high nutrient levels and shows the best sensory results when rehydrated with GO-FERM. Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat. This is a great all-around yeast, which can be used by itself or for it's mouthfeel and top-notes in a blend. Best results with fermentations between 59 and 86 degrees F, alcohol tolerant to 16%.

Oakmore Untoasted Granulated Oak  -  Oakmore is a commercial preparation of granular white oak. It is used to impart an oak flavor and some tannin to wine without the difficulty or expense of working with a barrel.

Oakvin Medium Toast Powdered Oak - Oakvin medilum toast powder imparts aromas of caramel, toffee, chocolate, and vanilla. On the palate, the wines have excellent volume and structure.