ANPROS Pty Ltd sell a wide range of wine additives, preservatives & fining agents including Anprovin Yeast Nutrient, Copper Sulphate Solution, Egg White Powder, Isinglass, Liquifine, Potassium Metabisulphite (PMS), Diammonium Phosphate (DAP), Bentonite, Tartric Acid & more.
|WP ANPYNUT - 100G||ANPROVIN YEAST NUTRIENT|
This balanced yeast nutrient contains Amino acid Nitrogen which feeds
the yeast at a slow, controlled rate. Added at the start of fermentation,
it maintains the vitality of the yeast throughout the fermentation process
Dosage Rate: 30g/ 100L
|WP ANPYNUT - 500G||500g|
|WP BENTVG- 1KG||BENTONITE (Volclay - Granular)|
Bentonite removes unstable protein from wine and aids in clarifying white wines.
Dosage Rate : 0.5 - 2.0g/L
|WP BENTVG- 5KG||5Kg|
|WP CARBACTG - 40G||CARBON - ACTIVATED |
Removes colour / unwanted aromas from wine.
Dosage Rate : Determined by trial.
|WP CARBACTG - 500G||500g|
|WP COPSULS -1L||COPPER SULPHATE SOLUTION|
Removes Hydrogen Sulphide (H2S)
Dosage : 1/4 ppm added to wine until H2S removed
|WP DAP - 500G||DIAMMONIUM PHOSPHATE ( DAP )|
DAP is used as a Yeast Nutrient to provide nitrogen to the yeast during
fermentation as well as helping to prevent the formation of Hydrogen Sulphide(H2S) .
Dosage Rate : 10 - 30g/ 100L added towards end of fermentation.
|WP DAP - 1KG||1Kg|
|WP DAP - 5KG||5Kg|
|WP EGGWTP - 100G||EGG WHITE POWDER|
This protein fining is used to remove tannin and to gently clarify red wines.
Dosage Rate :0.05 - 0.5g/L
|WP EGGWTP - 500G||500g|
Positively charged fining agent used to remove phenolics and bitter tannins in wine.
can be used to fine white wines without undue loss of colour compared to gelatine or casein.
Dosage Rate : 0.02 - 0.1g/L
|WP LIQUIF-500||LIQUIFINE ( 50% w/v Gelatine Solution)|
Used as a Fining Agent, often with Baykisol to both remove tannins and/or to clarify the wine.
Dosage : 25ml Baykisol followed by 5ml of Liquifine.
|WP PMS - 500G||POTASSIUM METABISULPHITE (PMS)|
PMS is added to wine as an Antioxidant and also
as Preservative against mould and bacterial spoilage.
Dosage Rate: 10g/100L = 50 mg/L (ppm)
|WP PMS - 1KG||1Kg|
|WP PMS - 10KG||10Kg|
|WP POTBICAB - 1KG||POTASSIUM BICARBONATE|
Used to reduce the acidity of wine ( Increases the PH of wine)
Rate : 1g of KHCO3/L = Reduction of 1.1g of Tartaric Acid/L
|WP POTBICAB - 5KG||5Kg|
|WP PVPP - 100G||PVPP VT (POLYVINYPOLYPYRROLIDONE) - A Synthetic Fining Agent |
Used to remove polyphenols (ie Tannins) that cause
astringency and harshness in both White and Red wines.
Rate : 15-30g/100L (White Wines) & 5 - 15g/100L (Red Wines)
|WP PVPP - 500G||500g|
|WP TARTAR-500G||TARTARIC ACID|
A natural constituent of grapes. Tartaric acid is added to juice
or wine to reduce the PH and/or to increase the Acidity.