Vitamin c | Sometimes used to protect against oxidation by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning | 1 oz (28 g) quantity
Used primarily in sanitizing solutions to lower ph, therefore making the So2 solution more effective | Also used in some fruit wine recipes | 5 lb (2.26 kg)
Specially formulated enzyme preparation | Improves color stability, mouth feel and enhances fruity, floral and spicy flavors in wine | 0.8 g (0.028 oz)
Enzyme | Increase mouth feel and protein stability, avoid browning, and protect fresh aromas during aging | 15 g (5.25 oz) | Mix with water and add water start of fermentation
Enzyme | Used to reduce the hazing effect of pectin's when making fruit wines or using real fruit in beers or meads | 1 oz (28 g) quantity | Enzymes denature above approximately 150F
Enzyme | Used to reduce the hazing effect of pectin's when making fruit wines or using real fruit in beers or meads | 1 lb (454 g) quantity | Enzymes denature above approximately 150F
Very high quality enological tannin made from 1% American Oak | Adds American oak character to wine - coconut, vanillan and a general richness | Added during fermentation | 18G size
Vitamin c | Sometimes used to protect against oxidation by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning | 1 lb (454 g) quantity