ANAX has selected a special line of products, the goal of which is to obtain the best result in wine production.
APRO-FERM MULTI K1 Sacch. bayanus
Used in slow fermentation and to resume damped fermentation. Effective for high-sugar as well as low-acid wort. Recommended for varietal wines. Phenotype - Killer. Sulfite-resistant. Optimal fermentation temperature: 18 - 26 ° С. Alcohol resistance - up to 16% vol. Yeast for white wines
APRO-FERM CHARDONNAY Sacch. сerevisiae
For wines with fruity aromas (white fruits). Recommended for the production of wines with cold maceration, as well as with subsequent aging in a barrique. Alcohol resistance - up to 14% vol. The optimum fermentation temperature 18-22 ° C. Sulfite-resistant, cold-resistant.
APRO-FERM CRYO Sacch. сerevisiae
For young and mature wines with a floral aroma. Increased formation of esters and thiols during cold fermentation. Alcohol resistance - up to 13.5% vol. Sulfite-resistant. The optimum fermentation temperature: 13-16 ° C, minimal- 11 ° C. Needs nutrients.
APRO-FERM SAUVIGNON Sacch. сerevisiae
For fresh wines with floral aromas, herbal and spicy notes. Alcohol resistance - up to 14.5% vol. The optimum fermentation temperature: 18-22 ° C. High need for nutrients. Recommended for aromatic grape varieties.
APRO-FERM FRESH FRUIT Sacch. сerevisiae
For bright young wines with fruity aromas and fine minerality. Does not form H2S. Alcohol resistance - up to 14.5% vol. The optimum fermentation temperature: 15-22 ° C. High need for nutrients. Recommended for aromatic grape varieties.
Yeast for red wines
APRO-FERM PREMIUM RED Sacch. сerevisiae
For extractive red wines with intense color, rich fruit and berry aroma with spicy notes and velvety taste. Increased formation of glycerin. Promotes biological acid reduction. Alcohol resistance - up to 15% vol. Fermentation temperature 20-26 ° C. Suitable for: Cabernet Sauvignon, Cabernet Franc, Saperavi.
APRO-FERM NATURAL RED Sacch. сerevisiae
For young red and rosé wines with a bright aroma (fruits, berries) and a rich berry flavor. Low need for nutrients. High glycerin formation ability. Alcohol resistance - up to 13.7% vol. The optimum fermentation temperature: 22-28 ° C. Suitable for: Cabernet Sauvignon, Merlot, Pinot Noir.
APRO-FERM RED FRUIT Sacch. сerevisiae
Selected yeast for red wines that enhances the aroma profile of red berries. Style: extractive, complex, with aging potential. Resistant to low pH and high CO2 concentration. Low foam formation.
Yeast for sparkling wines
APRО-FERM CHAMP Sacch. bayanus
For the resumption of damp fermentation, for bottle and tank champagnization (for fine sparkling wines). Gives the aroma a subtle nutty note. Resistant to low pH, high CO2 concentration. Cold-resistant. The optimum fermentation temperature: 14-22 ° C.
A complex preparation based on the cellular components of yeast, ammonium salts (diammonium phosphate) and thiamine (vitamin B1). The product intensifies the basic fermentation, prevents the damp fermentation and resumes damped fermentation. Dose: 20-30 g / hl.
The preparation contains nutrients, growth factors and trace elements that act effectively and purposefully to protect and restore yeast cell organelles prior to alcoholic fermentation, optimize metabolism and prepare yeast for fermentation. Optimal yeast nutrition ensures reliable fermentation and a high proportion of living cells until the end of alcoholic fermentation. Dose: 20-30 g / hl.
A product derived from specially cultivated yeast strains, the cell walls of which are enriched with polysaccharides and sulfur-containing peptides such as glutathione. The high content of natural glutathione and manoproteins existing in the preparation helps to protect the wine from oxidation, gives the taste a roundness and freshness to the aroma. Processed wines retain their bright aromatic profile longer during storage.
Highly concentrated β-glucosidase enzyme, produced from a selected strain of Aspergillus niger. The enzyme is specially designed for the extraction of aromas at the end of fermentation. Promotes the release of bound aromatic substances. The enzyme has β-glucosidase activity. The minimum enzyme activity is 2000 β-d-GLU units / g. Dosage: wort - 3-5 g / hl.
APRO-ZYME COLOUR EXPRESS
Highly concentrated pectolytic enzyme obtained from a selected strain of Aspergillus niger. The enzyme is specially designed for fast cold maceration and color extraction at low temperatures and pH in the production of red wines. The enzyme has the activity of pectin lyase, arabinase, hemicellulase, polygalacturonase, pectinesterase for efficient splitting of pectins, extraction of colorings, increasing the yield of wort, improving filtration of wine material. The minimum enzyme activity is 450 PLU u / g. Dosage: maceration 1-2 g / hl, fermentation 1-3 g / hl.
APRO-ZYME MP WHITE
Concentrated pectolytic enzyme with high β-glucosidase activity, produced from a selected Aspergillus niger strain. The enzyme is specially designed for fast cold maceration, extraction of aromatic substances (for white wines), improving filtration of wine material.
The enzyme has β-glucosidase, pectin lyase, polygalacturonase, arabinase, pectinesterase activity. The minimum enzyme activity is 450 PLU units / g and 1000 β-d-GLU units / g. Dosage: wort when settling 2-3 g / hl.
APRO-ZYME EXTRA CLEAR
Concentrated pectolytic enzyme obtained with Aspergillus niger. The enzyme is specially designed to quickly clarify the must, reduce the viscosity of the must and wine materials from white grapes, and improve the filtration of the wine material. The enzyme minimal activity is 350 PLU units / g. Dosage: wort, wine material 2-3 g / hl.
Pure gallic tannin, a natural antioxidant that inactivates oxidative enzymes in grapes and prevents must oxidation. The preparation prevents reductive notes formation during fermentation and aging of wines, helps to stabilize the color and taste of wine.
APRO-TAN RED specially designed for the extraction and protection against oxidation of coloring agents in order to enhance the intensity of the red color of wines to dark purple shades. Shows antioxidant properties - inactivates oxidative enzymes of grapes and prevents oxidation of the must, which allows you to control the development of microorganisms, reduces the need for high concentrations of SO2, improves the phenolic structure of wines.
A complex preparation based on gallic tannin, ascorbic acid and potassium metabisulfite. The antioxidant is able in the shortest possible time to significantly reduce or prevent the oxidation of aromatic and phenolic substances of grapes, to preserve the varietal style.
Aqueous solution of gum arabic 30%, obtained from Seoul acacia (E414). It contains 1% potassium metabisulfite and 1% citric acid as a stabilizer. The preparation is specially designed to stabilize the coloring matter of red wines, as well as to prevent the precipitation of tartar in white and rosé wines.
Aqueous solution of gum arabic 20%, obtained from Seoul acacia (E414). The composition (D isomeric form) contains 1% potassium metabisulfite and 1% citric acid as a preservative. Specially designed to stabilize the color of red wines, as well as to prevent the precipitation of tartar in white and rosé wines.
The unique formula of CMC protects against the precipitation of tartar after bottling. The liquid form of the preperation does not affect filtration and does not clog equipment.
The preparation is an oenological finning powder, which consists of PVPP, vegetable protein, cellulose and mineral adsorbent. The product is effective for binding oxidizable phenolic compounds that can lead to rapid aging of wines. Lactic acid bacteria.
A lyophilized culture containing a pure culture of Oenococcus oeni, (malolactic bacteria), intended for starting, carrying out and ending malolactic fermentation. APRO-BACT OENOS helps to control the progress of malolactic fermentation and complete it quickly.