Wine Additives and Fining Agents

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.

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Product CodeDESCRIPTIONPack
WP ANPYNUT - 100GANPROVIN 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
100g
WP ANPYNUT - 500G500g
WP BENTVG- 1KGBENTONITE (Volclay - Granular)
Bentonite removes unstable protein from wine and aids in clarifying white wines.
Dosage Rate : 0.5 - 2.0g/L
1Kg
WP BENTVG- 5KG5Kg
WP CARBACTG - 40GCARBON - ACTIVATED
Removes colour / unwanted aromas from wine.
Dosage Rate : Determined by trial.
40g
WP CARBACTG - 500G500g
WP CARBACTG-1KG1Kg
WP COPSULS -1LCOPPER SULPHATE SOLUTION
Removes Hydrogen Sulphide (H2S)
Dosage : 1/4 ppm added to wine until H2S removed
1 L
WP COPSULS-2.5L2.5L
WP DAP - 500GDIAMMONIUM 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.
500g
WP DAP - 1KG1Kg
WP DAP - 5KG5Kg
WP EGGWTP - 100GEGG WHITE POWDER
This protein fining is used to remove tannin and to gently clarify red wines.
Dosage Rate :0.05 - 0.5g/L
100g
WP EGGWTP - 500G500g
WP ISINGLS-100GISINGLASS
Positively charged fining agent used to remove phenolics and bitter tannins in wine.
Isinglass
can be used to fine white wines without undue loss of colour compared to gelatine or casein.
Dosage Rate : 0.02 - 0.1g/L
100g
WP ISINGLS-500G1Kg
WP ISINGLS-1KG5Kg
WP LIQUIF-500LIQUIFINE ( 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.
500ml
WP LIQUIF-1L1L
WP LIQUIF-5L5L
WP PMS - 500GPOTASSIUM 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)
500g
WP PMS - 1KG1Kg
WP PMS - 10KG10Kg
WP POTBICAB - 1KGPOTASSIUM 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
1Kg
WP POTBICAB - 5KG5Kg
WP PVPP - 100GPVPP 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)
100g
WP PVPP - 500G500g
WP TARTAR-500GTARTARIC ACID
A natural constituent of grapes. Tartaric acid is added to juice
or wine to reduce the PH and/or to increase the Acidity.
500g
WP TARTAR-1KG1Kg
WP TARTAR-5KG5Kg
WP TARTAR-25KG25Kg

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