L-Malic acid, added in combination with tartaric acid, is an easy and inexpensive tool to achieve an appropriate pH shift, and a high level of microbial integrity for malolactic fermentation.
It prevents the excessive precipitation of tartaric acid and potassium, and therefore the loss of dry extract in all wines. The result is improved sensory balance and palate harmony.
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Unique Citric Acid Negative strain
Excellent for whites, rosé, Pinot Noir, Syrah and all wines where fruit purity is desired
- Simple Rip & Tip option
- Protects primary fruit aromas and preserves varietal character
- No buttery characters as there is no formation of diacetyl
- Provides a very clean MLF giving excellent fruit purity
- No increase in VA because there is no acetic acid production
- Use low-SO2 producing yeast and co-inoculate for optimum performance
- Min pH 3.2; max alc 14.5%; max 20ppm TSO2 at pH 3.3; temp range 16-26ºC
- CN1 DI is direct inoculation format and the perfect solution for difficult fermentation conditions
- Download ACTIVATION GUIDE
- Backorders will be dispatched after container arrival, due end of January 2026.
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Extreme tolerance towards high alcohol and high phenolic levels
Excellent for all red wines and for white wines with high alcohol
- Simple Rip & Tip option
- Complex sensory profile of dark fruits, leather and spice in red wines
- Australian isolated strain with extreme alcohol tolerance to 17%
- High tolerance towards elevated phenolic conditions up to 2000-3000ppm
- Min pH 3.3; max alc 17%; max 60ppm TSO2 at pH 3.4; temp range 15-26ºC
- AF3 DI is direct inoculation format and the perfect solution for difficult fermentation conditions
- Download ACTIVATION GUIDE
- Backorders will be dispatched after container arrival, due end of January 2026.
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For all wines requiring faster oak extraction and complexity
- Chips averaging 15mm
- Use during fermentation or for faster oak extraction during maturation
- High quality chip adds sweetness, structure and body
- Contributes to overall complexity
- 30 days minimum desired contact time for maturation
- Available in 2x5kg infusion tea bags for ease of use
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- Drain Valve 1" internal thread BSP, with swivel nut
- Suitable for the 290L and above BO Tanks
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For high quality wines that require an elegant oak influence
- Fine grain oak Premium Thick Staves
- Premium french oak for elegant integration
- Planed prior to toasting replicating perfectly the smooth inner surface of a barrel
- Can be used during fermentation and maturation
- Combine with micro-oxygenation to mimic barrel ageing conditions
- Elevate your wines potential providing oak complexity and mouthfeel
- 18mm thick staves for the most barrel like impact in tank
- Fan pack system with stainless steel wire for easy tank assembly
- 30 staves per pack
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- Hungarian Oak
- Open air seasoning for at least 24 months
- Available in 5L, 10L, 20L, 56L and 112L
- 5L - Immersion Bent and Char #4
- 10L, 20L, 56L and 112L - Fire Bent and Char #4
- Zinc-plated hoops
- Barrel racks included for 5L, 10L and 20L barrels
- Other sizes available – enquire for pricing
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Sale!
In addition to the right fruit and a good recipe, the container plays the most important role. It must not only be airtight, but also preserve the aroma and bouquet over many months. Most importantly, it needs to keep out harmful bacteria that can penetrate via the air and the material of the container. The more airtight the container, the better the must.
We use only colourless, food-grade PE plastic for our containers. The extra-thick wall preserves the aroma and the alcohol and keeps the must fresh and lively for a long time (as opposed to cheap, thin-walled containers). The large filling dome allows you to clean by hand right into the furthest corners.
- The “original” beverage container
- Tried and trusted for decades
- Thick-walled for the best, long-lasting aroma
- Made in Germany
- Certified food safe
- Robust carrying handles
- Can be completely sealed with a Plastic Locking Cap
- Includes Fermentation Airlock, Locking Cap and Plastic Outlet Tap