Cider

In the Press

Product

Properties

Application

Liquid enzymatic preparation for  white and rosé musts clarification.

Clarification

Pectolytic enzyme preparation purified in CE for optimising pressing and extraction of aroma precursors during the production of white and rosé wines.

Pressing

Pectolytic enzyme preparation, purified in CE for the production red wines that are rich in colouring matter and structured tannins, destined for ageing.

Maceration

To the Juice

Product

Properties

Application

Highly concentrated preparation of pectolytic enzymes, purified in CE, for rapid clarification of white and rosé

must as well as red press wines.

Clarification

Liquid enzymatic preparation for  white and rosé musts clarification.

Clarification

Liquid gelatin preparation for  white and rosé musts clarification.

Clarification

Vegetal protein-based fining agent extracted from potato (potato protein isolate rich in patatin)

Fining

Gallic tannin in granular form to be used for white and

rosé must vinification.

Tannin Structure

Fermentation

Application

Properties

Product

Certified organic yeast according to organic production methods. Alcohol tolerance up to 16% and average

nitrogen requirements.

For the production of cider by traditional method 

and bottle ageing. Resistant to difficult fermentation conditions. Tolerates high SO2 and alcohol levels.

Aromatic ciders with a fruity, acidulous profile such as

citrus fruits.

Primary Fermentation

Yeast for modern aromatic ciders with high production of fermentation aromas (esters).

Yeast for clever ciders with high aromatic elegance, expressing terpene-type aromas.

Primary Fermentation

Primary Fermentation

Yeast particularly adapted to vinification in barrels,

for ciders, generating a delicate and clean cider profile.

Yeast for late harvest ciders (iced ciders). Resistance to high sugar concentration.

Primary Fermentation

Non-Saccharomyces yeast for a complex aromatic profile and increased mouthfeel

Primary Fermentation

Primary Fermentation

Extreme resistance to alcohol (18% vol.), with neutral characters and low SO2 production. 

Yeast with aromatic neutrality, Fermentation restart

Yeast adapted for all types of cider fermentation. 

Excellent strain for the production of fruit-driven ciders, especially when they are made from fruits of low aromatic potential

Primary Fermentation

Nutrient

Optimises the production and aromatic revelation by yeasts, producing more aromatic ciders while also guaranteeing stronger fermentation completion.

100% organic nutrient from inactivated yeast. Ensures regular and complete alcoholic fermentation in the case of slight to moderate nutritional deficiencies.

Nutrient

All-round yeast activator combining growth and survival factors and promoting yeast multiplication

Nutrient

Alcoholic fermentation activator (ammonium salts and thiamine), diammonium phosphate and thiamine.

Nutrient

Primary Fermentation

Primary Fermentation

Primary Fermentation

Primary Fermentation

Product

Properties

Application

Increasing Aroma Compounds and/or Mouthfeel

Inactivated yeasts with a high antioxidant capacity, high glutathione. Efficiently protects the cider’s aromatic potential and significantly delays the appearance of oxidised notes.

Aromatic Protection

Accelerates extraction during yeast autolysis and releases larger quantities of molecules derived from the yeast that provide roundness and suppleness in cider.

Clarification & Filtration

Liquid enzymatic preparation for  white and rosé musts clarification.

Clarification

Fermentation & Ageing Tannin

Precipitation of some of the unstable proteins, as

efficiently as bentonite but without aroma loss. Facilitates clarification.

Highly-purified gallic tannin preparation, extracted from chestnut galls. Improve the palate structure of ciders.

Stavewood quality ellagic tannins extracted from oak heartwood using instant dissolving process.

For ageing. Regulation of oxidation-reduction processes during the ageing of ciders. During preparation of ciders

for bottling, helps to restore freshness.

Fermentation & Ageing Tannin

Yeast Product

Contributes improving organoleptic quality in cider by reducing aggressive sensations: refining action that promotes elimination of certain polyphenols responsible

for bitterness and astringency.

Yeast Product

Yeast cell wall extract rich in sapid peptide and polysaccharides which contributes to increasing the sweetness sensation in ciders. Allows the producer to better counter-balance acidity and bitterness.

Fermentation & Ageing Tannin

Instantly dissolving ellagic and proanthocyanidic tannin preparation based on grape tannins. To refresh ciders (against oxidation, atypical ageing).

Fermentation & Ageing Tannin

Malolactic Fermentation

Product

Application

Properties

Malolactic Bacteria

A pre-acclimatised strain distinguished by its high

malolactic activity. Strong implantation capacity in cider at any stage of its inoculation in cider or juice (pH, fatty acids)

Oenococcus oeni strain for all types of ciders. Lactic acid bacteria selected on base wine with low pH especially adapted for MLF.

Malolactic Bacteria

Malolactic Bacteria

can be inoculated directly into cider. In association with good fermentation management and correct yeast

nutrition, Can be inoculated at the start of alcoholic fermentation (early co-inoculation) and ensures rapid

MLF immediately afterwards.

Primary Fermentation

Provides the necessary and specific nutrients that the bacteria need during their final stage of acclimatisation.

This last step is crucial to ensure critical numbers

and bacteria survival prior to incorporation into the

cider being inoculated.

Malolactic Bacteria

Combines nutritional elements and detoxification agents and thus optimises lactic acid bacterial survival

and encourages lactic acid bacterial activity. Can be

used on all types of cider.

Fining and Stabilizing

Properties

Application

Product

Vegetal Protein

Vegetal protein from a new and exclusive origin, potato,

for must clarification.

Blend of vegetal protein and PVPP for preventive

treatment of oxidation.

Treatment of Oxidation

Treatment of Oxidation

Combination of PVPP and casein on cellulose support to prevent and treat oxidation in juice and cider.

Primary Fermentation

Combination of casein and bentonite for treating juice against oxidation.

Juice Fining

Blend of PVPP, bentonite and vegetal protein for preventative fining of phenolic juice and reduction of oxidised notes.

Liquid gelatine produced from a selection of exceptionally pure raw materials, exclusively of porcine origin. Recommended for treating juices and cider with highly reactive polyphenols.

Colloidal Stabilizer

& Clarification

Blend of vegetal protein and bentonite used for fining juices.

Colloidal silica solution that may be used in combination with all organic fining agents

Colloidal Stabilizer

& Clarification

Fish-based (Isinglass) fining agent adapted to juice and cider fining and clarification. Restores high organoleptic clarity and remarkable brilliance to treated ciders.

Clarification

Colloidal Stabilizer

& Clarification

For young "closed" ciders, fruitiness and delicate aromas are restored with GELAROM® treatment.

Clarification

Ontario Location

Monday - Friday: 9:00 to 5:00

Saturday: 9:00 to 12:00Sunday: closed

British Columbia Location

Monday - Friday: 8:00 to 5:00

Saturday & Sunday: closed

Québec Location

Monday - Friday: 9:00 to 5:00

Saturday & Sunday: closed

 

Ontario Location

shopvinestovintages@gmail.com

991 Twenty Rd,
Jordan, ON, L0R 1S0

British Columbia Location

shop@vinestovintages.ca

445 Warren Ave E

Penticton, BC, V2A 3M3

Québec Location

ventes@vinestovintages.ca

850 rue Jean-Neveu,

Longeuil, QC, J4G 2M1

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