Wine Tannin balances dull, low tannin wines and ciders, adding punch and “bite” to the overall flavor profile. Beyond balancing flavors, Tannin aids in clarification, especially in combination with Gelatin during fining operations of wines with high pectin content.
With succulent peach and juicy tropical fruit flavors, the new California Moscato produces a high quality wine and is ready to enjoy within one month following bottling. Winexpert created the wine by utilizing the finest juice from the worlds best vineyards while specifiying the most appropriate yeast to complement the style.
Pastuer Champagne yeast is used to ferment many white wines and some reds. For secondary fermentation of barley wine or Imperial styles, the yeast will finish much of the remaining fermentable sugar left untouched by the beer yeast, leaving the beer cleaner and drier to the palate. Ferments crisp and dry, Pastuer Champagne is ideal for fermenting sparkling style wines and champagne. Low foaming, the yeast exhibits excellent barrel fermentation with good flocculating characteristics.
A strong and even fermenter, the strain produces full-bodied reds while encouraging the development of varietal fruit flavors, balanced by complex aromas, especially during fermentation of grapes from the Cabernet family.
Gelatin Finings precipitates degraded yeast cells, haze forming proteins and tannins from beer.
Having undergone carbonic maceration, highly tannic red wines may benefit from Gelatin Fining as Gelatin will remove some of the excess tannins during clarification, resulting in a more balanced wine.
For musts derived from fruit and requiring a bit more “bite”, Citric Acid will further enhance the acidity of fruit wines. Found in fruits such as oranges, lemons, and pineapples, Citric Acid will provide a 'citrusy' tang and is typically used in wines naturally lacking in acidity.
Used as a stabilizer. Use 1/2 tsp per gallon to prevent renewed fermentation when bottling. Use in wine you intend to sweeten or that's still sweet after fermentation is finished. Will not stop a fermentation that is in progress, but will stop a new one from starting. Use with Campden tablets or potassium metabisulphite.
Firm and dry, Chianti is the signature red wine style from the famous Tuscany region of Italy. Superb with veal or spicy pasta, the Vintners Reserve Chianti is characteristically tannic and robust, bursting with flavours of berries, spices and herbs.
The Vintners Reserve Riesling produces a light, refreshing, well-balanced white wine. Smooth and easy to drink, the wine starts with flavors and aromas of fresh melon, has a smooth, light to medium body and finishes crisp and slightly tart.
Full and dry, with a fruity, herbaceous character, the Sauvignon Blanc finishes crisp and clean. For pairing with foods, the wine proves versatile, matching with a wide range of herbs, spices and flavourings.
Australia's own big red entry on the world stage, the Vintners Reserve Shiraz boasts an incredible concentrated blend of blackberry fruit, spice and chocolate. A stunning, mouth-filling, dark and delicious treat, the wines firm structure, binds the flavors together, beautifully.
Uniquely Californian, White Zinfindel is a pleasureable treat. Literally bursting with sweet plum flavours and a refreshing, flavourful finish, savour fully chilled and enjoy the wine with the distinct magenta blush.