Introduction to Sentia – the most convenient wine analysis tool available. This webinar will commence at 1:00 PM PDT on Aug 17, 2023 and will provide you with all the information you need to save time and money this harvest. For more information and to register please go here:
https://attendee.gotowebinar.
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Welcome LAMOTHE-ABIET to Crush2Cellar!!
To order these products or see what we carry visit us at www.crush2cellar.com
Welcome LAMOTHE-ABIET to Crush2Cellar!!
To order these products or see what we carry visit us at www.crush2cellar.com
Event Type: Tasting
Location: Newberg, Oregon
Date: 4/12/2023
Antibacterial aid for musts and wines based on Lysozyme
Lysozyme, which is described as an enzyme that is isolated from the whites of eggs, has the ability to lyse, or cause dissolution of, the cell walls of gram-positive bacteria such as Oenococcus, Pediococcus and Lactobacillus. In stuck fermentations, the immediate addition of Lysocid W prevents an increase in the volatile acidity caused by the action of bacteria towards sugars.
Check out our website www.crush2cellar.com to order this or view the many other products we carry
Edge digital pH meter for wine delivers precision while offering simplicity and versatility in a sleek design. Upgrade to the Hanna edge® wine pH kit for professional winemakers. The HI2020W allows you to add a conductivity probe and a dissolved oxygen probe to give you full versatility.
-Fast results, ultra-accurate, hassle-free analysis.
-Complete meter kit for measuring pH in wine. CAL Check™ feature ensures the accuracy of the meter.
-Great for professional and home winemakers.
The edge HI2020W wine pH meter kit includes all the necessary supplies to determine the pH of wine must and juice accurately.
BACTILESS™ is an allergen-free, innovative microbial control agent used to protect juice, must, and wine from acetic and lactic acid spoilage bacteria.
- Uses include:
- NEW USE – Use in the juice or must phase to control spoilage bacteria without negatively impacting alcoholic or malolactic fermentation (MLF)
- Use post alcoholic fermentation to control spoilage bacteria populations if MLF is not desired
- Use post malolactic fermentation to reduce bacteria populations, including malolactic bacteria
- When used in juice/must rack before initiating malolactic fermentation when added to wine rack after 10 days contact time
- Offers an interesting alternative to lysozyme treatment and/or significant SO2 additions, but does not replace the use of SO2 as it does not have antioxidant or antifungal properties
- BACTILESS is sensory neutral and cannot decrease any sensory contribution already produced by spoilage bacteria
- BACTILESS is a 100% natural, non-allergenic source of chitin-glucan and chitosan from a non-GMO strain of Aspergillus niger
- When BACTILESS is used early in the winemaking process LALVIN VP41™ is the suggested malolactic bacteria strain
Visit our website at www.crush2cellar.com to order this product or view other products we carry