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Home , Ice cider, Pectin

2019 HANDBOOK OF PRODUCTS, SERVICES AND SUPPLIES TABLE OF CONTENTS

ANALYTICAL SERVICES 3 DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER 12 Testing & Analytical Parameters 3 During Fermentation 12 Path to Quality 4 During Maturation and Pre-Bottling 13 Analytical Panels 4 Benefits and Composition 15 Incanto: LABORATORY SUPPLIES 6 Our Range of Oak Alternatives 16 Incanto N.C. Range 18 PROCESSING FRUIT AND JUICE 7

Enzymes 7 CLARIFICATION AND ADJUSTING MOUTHFEEL 19 Clarification Aides 19 FERMENTATION 8 Yeast 8 ENSURING MICROBIAL STABILITY 21 Yeast Nutrition 10

GENERAL TOOLS 23

INDEX & ORDER FORM 24 n laig o h pouto o offaos uh ashydrogen such off-flavors sulfide (H of production the to leading and kinetics fermentation affecting yeast, to stress cause may YAN of successful total A nitrogen. fermentation the requires 100-200 mg/L. inorganic Insufficient or of too high levels and calculation organic a assimilable yeast is (YAN) Nitrogen Assimilable Yeast acid andlevelsvarybetween3-8g/Laverage. malic of g/L as expressed is It balance. cider on impact important an has and acids organic of measure the is (TA) Acidity Titratable different applesiskeytothefinalbalanceinqualityciders. usually between 3.3 and 3.7, which is one of the reasons a blend of protection from SO from protection development of spoilage microbes due to more effective microbial prevent help conditions pH Lower sweetness. of degrees varying pH andcider. with especially juice , of balance and oxidative texture the impacts greatly stability, of profile microbial organoleptic on and impact stability important an has pH when G+F<100mg/100mL). complete considered (fermentation fermentation of completion measuring recommended (often referred to as residual ) to confirm the fermentation, of end the At Specific Gravityisanotherformofdissolvedsolidsmeasurement. on thecultivatedvariety,withsomeranginghigherorlower. starting kinetics. the contain roughly 11-16 °Brix at harvest, depending know to fermentation follow to fermentation fermentation throughout again and point to prior °Brix measure to °Brix solution). important is It fermentation. an after alcohol potential of of estimation giving juice, grams apple in 100 content sugar in on information provides of gram 1 is (1°Brix solution aqueous an in sugar of percentage of measure a is °Brix high-quality productwhichisstableovertimeuntilconsumption. a craft to Each essential are fermentation, that bottling. values target specific to has throughout parameter prior juice, and maturation and into fruit post-fermentation of making processing cider and reception the during recommended is throughout analysis Performing process. parameters analytical certain understanding monitoring as well as fermentation to prior juice of chemistry the from benefits greatly making cider High-quality arlae cdr tog i’ tpcly osdrd undesirable considered and apotentialfault. typically it’s though ciders barrel-aged in found often creaminess, and roundness softness, increase to desirable be can fermentation Malolactic acid. textured softer a acid, lactic produce to bacteria acid lactic by metabolized be can to pH, mouthfeel and organoleptic profile of cider. Additionally, it contributes It cider. in present acid organic main the is as known Volatile Acidity. Also cider. of quality the to perception detrimental have a can it mL, mg/100 0.080 above If reactions. oxidation and microorganisms spoilage yeast, by produced be can Acetic Acid Testing Parameters &Analytical by 2 S). 2 at lower pH levels. At the juice stage, pH is pH stage, juice the At levels. pH lower at is + 3 SO of packagedproduct. life shelf long ensure to important extremely are levels iron and copper low canning, In browning. premature to leading cider in phenols oxidize enzymatically to tyrosinase, and laccase as such at Copper levels turbidity cloudy, be to bottling shouldbeunder2NTU. intended is cider the Unless cider. of quality visual the of measure important an is Turbidity material. piae n poet rm xdto ratos Mlclr SO Molecular reactions. oxidation from protect and spoilage require lower levels of Free SO Free of levels lower require ciders Canned material. package on based adjust to important is calculated with Maintaining appropriate levels of levels appropriate Maintaining more the content, alcohol sensitive tospoilagetheciderwillbe. the lower The reasons. stability for Alcohol to precisely identify and quantify microorganisms present in cider. Plating Reaction) or Culture Chain (Polymerase PCR stability duringmaturation. microbial ensure and cider a of flora microbial understanding for information valuable provide Scans Microscopic control. quality quick as making cider throughout used often are They cider. or juice of health microbial the of snapshot a give Scans Microscopic Formation ofgelindicatespectinpresence. minutes. ten wait and alcohol 95% acidulated of mL 50 add juice, of mL 25 take test, quick a For Tip: filtration. during issues of difficult. content be may filtration residual and clarification present, the are If on cider. in pectin information provides Test Pectin minimize unwantedmicrobialdevelopmentandoff-flavors. content acid to way proactive a lactic is ageing, cellar during twice) least (at regularly Verifying spoilage. to leading development, acid texture in certain cider the styles, of it soften is to often status attributed desired to be microbial the can this understand While fermentation. and malolactic track to used be can Acid Lactic 2 for ciders during cellar storage is 0.8 mg/L, and at packaging it content is important for TTB and FDA labeling, as well as well as labeling, FDA and TTB for important is content r uiie b plpeooiae , polyphenoloxidase by utilized and Ironare Free is also recommended to reduce to recommended also is Testing SO 2 and pH 2 values. Recommended molecular tominimizedegradationofliner Molecular SO 2 will help prevent help will can be used be can 2 is

ANALYTICAL SERVICES ANALYTICAL SERVICES Please contactusorseeourcurrentHandbookofServicesandSuppliesforacompletelistavailableanalyticalservices. ANALYTICAL PANELS Path to Quality Sample Requirement: 250mL Acid). as Malic TA (expressed pH, Test, Pectin Scan, Microscopic Malic Acid, Includes: AceticAcid,Alcohol(byGC), Glucose + Lactic Acid, Fructose, cider understand to status afterfermentationandmanage qualityduringageing. needed information provides panel This Post-Fermentation Panel for Cider Sample Requirement:250mL Acid), YAN. as Malic pH, TA(expressed °Brix, MalicAcid,PectinTest, Includes: and yeastnutritionalhealth. balance acid quality, fruit of snapshot complete a provides panel This fermentation. alcoholic managing best for analysis Essential Juice Panel for CiderMaking °BRIX PANEL PRICING BOTTLED WINESTERILITY CARBONATION –CAN/BOTTLELEVEL CARBONATION CHECKLEVEL FILTERABILITY INDEX TURBIDITY SO ALCOHOL ACETIC ACID MICROSCOPIC SCAN LACTIC ACID MALIC ACID GLUCOSE +FRUCTOSE PECTIN TEST TITRATABLE ACIDITY(TA) pH YEAST ASSIMILABLENITROGEN(YAN) 2 (FREE &TOTAL)-AERATIONOXIDATION $ 110.00 Juice S S S S S S

Post-Fermentation $ 170.00 4 S S S S S S S S S Canned or Bottled Cider, Microscopic Scan, pH,SO Cider, Microscopic Canned orBottled Includes: Alcohol(by GC), BottledWineSterility,Carbonation Levelof product qualitycontrolpost-bottling. and packaging of consistency ensure to panel analytical Excellent Post-Bottling Panel for Cider Scan,PectinTest,pH,SO Index, Microscopic Filterability Level, (by GC),Carbonation Acid, Alcohol Acetic Includes: bottling to prior cider prepare grouped intoonepanel. to needed information the All Pre-Bottling Panel for Cider Sample Requirement:2x750mL Molecular), TA(expressedasMalicAcid),Turbidity. Sample Requirement: 3xPackagedProduct Molecular), Turbidity. Pre-Bottling $ 200.00 S S S S S S S S S S Post-Bottling $ 150.00 S S S S S S S 2

(Free,Totaland 2 (Free, Total and (Free, by $ 37.00 $ 52.00 $ 29.00 $ 52.00 $ 16.00 $ 47.00 $ 26.00 $ 37.00 $ 42.00 $ 31.00 $ 25.00 $ 25.00 $ 31.00 $ 16.00 $ 16.00 $ 50.00 $ 20.00 Price Sample Requirement:250mL Sample Requirement:500mL Sample Requirement:500mL for Yeast,CultureBacteria. Includes: re- fermentation andmicrobialpopulation. bacteria or yeast for potential identify to stability for panel checks This filtration. without cider bottling of risk the Evaluates Bottling Unfiltered Panel Sample Requirement:50mL Zygosaccharomyces. and Saccharomyces Gluconobacter andGluconacetobacter), (Acetobacter, Acid Bacteria PCR forAcetic Oenococcus), Pediococcus, further Includes: and spoilage cider prevent contamination. and production of stage early the at microorganisms spoilage main quantify and Identify Microorganisms PCR Panel Determining Spoilage Includes: pH,FreeSO Essential formonitoringcidermicrobialstabilityduringageing. Monthly QCPanel Available uponrequest,pleaseinquirefordetails! Nutritional Content Panel Includes: testing additionally. alcohol request please alcohol, 18% than greater with submitted Samples products. canned in degradation life shelf influence can which packaging to prior parameters chemical key the Evaluates PackagingCanned Panel by Glucose+Fructose, Malic Acid, Turbidity,AceticCulture Glucose+Fructose, Lactic AcidBacteria(Lactobacillus, Brettanomyces, Copper, Iron,SO 2 , MolecularSO 2 (Free andTotal),Chloride,pH. 2 , AceticAcid,MicroscopicScan. $ 110.00 $ 109.00 $ 114.00 $ 78.00 5 Sediment/Haze Identification Gluconic Acid Ethylphenols (4EP/4EG) Culture for Iron Copper Bentonite FiningTrial Heat Stability–Proteins Additional Analyses Sample Requirement:3x750mL Mini-Consult. Trials, BenchTrialswithTanninsand/orPolysaccharides, Fining Sensory Analysisbeforeandaftertreatment, Includes: beer, wine, beverages, distilled sparkling wineanddosagedeterminationtrials. for available also is panel This or off-aromas. off-flavors and oxidation mouthfeel, unbalanced cider. we It can be trials, used to treat issues andbench such as poor color, astringency, analysis provide treatment options that improve and optimize a particular improve asensory and faults After profile. correct sensory and diagnose makers cider Helps ImprovementCider Sensory Panel Brettanomyces

1 FinishedBottle 50 mL 50 mL 50 mL 50 mL 50 mL 750 mL 250 mL $ 400.00 $ 62.00 $ 31.00 $ 71.00 $ 28.00 $ 29.00 $ 29.00 $ 83.00 $ 21.00

ANALYTICAL SERVICES LABWARE AND SUPPLIES Labware Supplies and Please contactusorseeourcurrentHandbookofServicesandSuppliesforacompletelistavailablelaboratorysupplies. below. outlined are supplies requested most the of Some testing. cider for supplies and equipment lab of range full a offers USA Enartis Vintessential ChemwellT DISCRETE ANALYZER–ADVANCEDLABORATORYANALYSIS Vintessential V-120 SPECTROPHOTOMETERS –ADVANCEDLABORATORYANALYSIS Nomasense PolyscanP200 PHENOLIC ANALYSIS-JUICEANDCIDER Orion StarA111Benchtop Atago –HandheldDigital pH METERS -5° to+5°BrixwithFahrenheitThermometer 0°-35° BrixwithFahrenheitThermometer -5° to+5°BrixwithCelsiusThermometer 0°-35° BrixwithCelsiusThermometer SUGAR TESTING–HYDROMETERFOR°BRIXDURINGFERMENTATIONANDPOST Atago -DigitalPAL-1 Graduated Cylinder 100mLNalgene Beaker 5LPolywithhandle Pipette Disposable25mLsterile Kimwipes Alla France-Analog SUGAR TESTING–REFRACTOMETERFORINITIAL°BRIX Aeration-Oxidation Setup No.3 SULFUR DIOXIDEANALYSIS-AERATION-OXIDATIONMETHOD Zahm &Nagel-Series1000 CARBONATION TESTING–LABORATORYGRADE –TANK Zahm &Nagel-Series6000 CARBONATION TESTING–LABORATORYGRADEPACKAGEDBOTTLEANDCANPIERCING Laboratoires Dujardin-Salleron Alla France CARBONATION TESTING–GENERALLEVELSCARBODOSEUR Sulfilyser –Semi-AutomatedRipperMethod SULFUR DIOXIDEANALYSIS-RIPPERMETHOD 6 Item #50-209-0002 Item #50-113-0120 Item #50-250-0200 Item #50-105-0028 Item #50-111-0016 Item #20-138-0005 Item #20-138-0009 Item #20-130-0000 Item #20-126-0000 Item #50-111-0007 Item #20-063-0100 Item #20-014-5000 Item #20-164-0025 Item #20-141-0000 Item #50-111-0019 Item #50-112-5000 Item #50-029-0002 Item #50-029-0001 Item #50-001-0000 Item #50-001-0001 Item #50-600-0001 by $ 15,000.00 $ 1,950.00 $ 4,400.00 $ 1,082.00 $ 1,550.00 $ 1,045.00 $ 2,880.00 $ 145.00 $ 380.00 $ 891.00 $ 278.00 $ 273.00 $ 42.25 $ 42.25 $ 42.25 $ 42.25 $ 43.25 $ 48.00 $ 82.00 $ 2.05 $ 7.45 1 0.25 Kg 25 1 Kg kinetic interactionthroughconvective movement. difficult toclarifyciders. Dosage: Applications: • • • RS EnartisZym Dosage: Applications: • • • CDR-C EnartisZym Dosage: 2-4mL/hL(75-151mL/1,000gal)forjuice • • • Quick EnartisZym ENZYMES Services andSuppliesforacompletelistofavailableenzymes. and clarification, and require β-glucanase enzymes to cut the bonds to allow for removal. filtration impact negatively which chained are colonies, microbial by formed , issues. filtration pre-bottling and clarification difficult of cause the usually are and juice apple in solids total of 1-1.5% up make Pectins filterability. improve dramatically and settling improve to enzymes clarification apply to important is it pressing, After walls. cellular of breakdown the to due level pectin high with apples storage cold for especially rates, extraction juice increases pressing to prior apples milled on enzymes pectolytic Using Kg Kg odrd nye ae ay o tr, ae ln sef ie ih iie rs of risk possible to limited due life with use shelf shorter to life a have convenient microbiological contaminationafteropening. shelf and are storage long cold enzymes require however a Liquid dose, preservatives. and have no store, require to and contamination easy are enzymes Powdered WHAT ARETHEDIFFERENCESBETWEENPOWDEREDANDLIQUIDFORMSOFENZYMES? glucans, celluloseandhemicellulose. where pectins, fermentation, down break to temperature fermentation elevated the from benefit during also will they or before juice to added when effective most are Enzymes WHEN SHOULDENZYMESBEADDED? Reduces solidscontentandimprovesfiltrationdramatically Intense andrapiddepectinizationreaction side other activities tobreakdownthe“hairyzone”ofpectins and hemicellulasic with pectolytic Liquid Reduces solidsandimprovesfiltration Intense pectinbreakdownthroughdepolymerizationreaction Liquid pectolyticenzyme High pectin-lyasecontentforquickdepectinization Developed forjuiceclarificationbyflotation Liquid pectolyticenzyme TIP: or glucans,tryour EnartisZymRS! If your cider analysis comes back POSITIVE for pectins for POSITIVE back comes analysis cider your If 2-4mL/hL(75-151mL/1,000gal) 3-6 mL/hL(114-227mL/1,000gal)forjuiceand cider Addition after pressing and prior to fermentation for Priortofermentationinjuiceandpost (Item #35-110-0020) (Item #35-110-0001) (Item #35-175-0250) (Item #35-160-0001) $2,450.00 FILTRATION IMPROVES $120.00 $ 157.00 $ 50.00

7 rates tocompletethebreakdownofpectins. 59°F) can decrease enzymatic activity and require additional contact time or higher dosage at than (less temperatures lower however inactivated (15-30°C), 59-86°F between temperatures cellar at and (140°F) 60°C above temperatures well and temperatures warmer at optimally work Enzymes (40°F). 5°C below temperatures at denatured are enzymes Most HOW DOES TEMPERATUREAFFECTENZYMATICACTIVITIES? Dosage isrelated to thedesired effect, contacttime,temperatureand inhibitingfactors. Enzymes perform at an optimal combination of temperature, dosage rate and contact time. HOW DO IDECIDEWHATDOSAGEOFENZYMETOUSE? 0.25 Kg 0.25 Kg 0.1 Kg increase extractionofjuice. difficult toclarifyciders. Dosage: Applications: • • AromEnartisZym MP Dosage: Applications: • • ElévageEnartisZym Dosage: Applications: • • • EnartisZym RS(P) EnartisZym nrae rmtc opud xrcin ices press Contributes toproteinstabilization increase extraction, compound extraction andimprovejuiceclarification aromatic increase to developed preparation enzyme pectolytic Micro-granulated significant issues to lead can which during filtration with glucans of down break Enhanced enzyme pectolytic β-glucanase activity Micro-granulated Reduces solidcontentandimprovesfiltration with Intense andrapiddepectinizationreaction enzyme the down break to pectolytic activities “hairy zone”ofpectins side other and powdered hemicellulasic Micro-granulated 20-50g/ton 2-4mL/hL(75-151mL/1,000gal)forcider 3-6g/hL(0.25-0.50lb/1,000gal)forjuiceandcider Sprayedontomilledapples prior topressing Additiontocideronly,post-fermentation. Priortofermentationinjuiceandpost Please contactusorseeourcurrentHandbookof (Item #35-130-0250) (Item #35-150-0250) (Item #35-160-0100) $ 54.00 $ 85.00 $ 17.50

PROCESSING FRUIT AND JUICE FERMENTATION 0.5 Kg Dosage: peach, flowers, and pineapple. Low fruit, producer of tropical H , of notes fresh and zesty Intensifies EnartisFerm QCitrus 10 Kg 0.5 Kg Dosage: and requirements nutritional minimal H low temperatures, lower at well Ferments aromatics. elegant with ciders complex and conditions difficult in fermentations clean aromas, refined Produces wines. sparkling method traditional of production the for selected Yeast EnartisFerm Perlage Please contactusorseeourcurrentHandbookofServicesandSuppliesforacompletelistavailableyeaststrains. for cider production. While ensuring clean and complete fermentations, these yeast strains produce appealing aroma and flavor profiles. yeast has an impact on aromatics, mouthfeel and flavor profile. Among the Enartis yeast portfolio, seven yeast strains have been selected selected the alcohol, into sugar of conversion complete ensuring to addition In cider. of quality final the for critical is yeast of choice The Tip: requirements, mosteffectiveinjuicewithlittletonoSO EnartisTan Citrusduringfermentation. Dosage: 10 Kg 0.5 Kg EnartisFerm WS YEAST ones. It is a concentration of quality and efficiency in every Lucia Melchiori&C(Italy) efficiency and quality of - MatteoCorazzolla,CiderProduceratL.M.diMaria aspect.” concentration a is difficult It most the ones. on even fermentations, all in reliable is “WS Aroma production is increased by using in combination with 20-40g/hL(1.7-3.3lb/1,000gal) 20-40g/hL(1.7-3.3lb/1,000gal) 20-40g/hL(1.7-3.3lb/1,000gal) 2 S productioninmust/juicewithinsufficientYAN. variety characters, increases freshness and fruit fruit mouthfeel. LowproducerofH and freshness expression, and produces round increases cider with a balanced characters, cultivated variety Respects conditions. challenging in even strains. Guarantees complete yeast and California clean robust fermentations most the of one Considered (Item #45-302-0500) (Item #45-180-0010) (Item #45-180-0500) (Item #45-052-0010) (Item #45-053-0500) 2 S. 2 S. Minimal nutrition SELLER SELLER 2 BEST BEST . $ 490.00 $ 550.00 $ 39.50 $ 39.50 $ 42.50 8 Dosage: requirements. 10 Kg 0.5 Kg Dosage: and elegant complex ciders. producing notes, fruit and floral in (18-24°C), increase shows temperatures fermentation moderate At spices. and Quick fermenter, delicate aromas of apple blossom, candied apple EnartisFerm ESFloral 0.5 Kg 10 Kg 0.5 Kg EnartisFerm MB15 Dosage: Recommended foriceciderandlowtemperaturefermentations. Releases polysaccharides ciders. to balance cultivar-driven mouthfeel and and texture of finished aromatic cider. vibrantly elegant, Produces 10-15°C). (50-60°F, temperatures low at well Ferments Isolated from dried grapes destined for Amarone wine production. EnartisFerm AMR-1 10 Kg 0.5 Kg in H of and producer temperatures Low low conditions. reductive at fermenter Good aromas. cultivar intense produces and fruit) passion and precursors fruit, tropical (grapefruit, thiol Expresses . of activity) content (ß-lyase high thiols produce express and to ability dual with strain Yeast EnartisFerm ES181 Dosage: requirements. 20-40g/hL(1.7-3.3lb/1,000gal) 20-40g/hL(1.7-3.3lb/1,000gal) 20-40g/hL(1.7-3.3lb/1,000gal) 20-40g/hL(1.7-3.3lb/1,000gal) ope ad lgn cdr wt exceptional with ciders elegant H of producer Low mouthfeel. and it complex fermenter, Strong ensures a fast and characters. complete fermentation. Produces orchard apple maintaining while aromas, fruit and spice Enhances Isolated in Sonoma County north of Hwy. (Item #45-160-0010) (Item #45-160-0500) (Item #45-511-0500) (Item #45-065-0010) (Item #45-065-0500) (Item #45-120-0010) (Item #45-120-0500) 2 , eim nutritional medium S, 2 S, minimal nutritional minimal S, $ 490.00 $ 425.00 $ 550.00 $ 24.75 $ 39.50 $ 42.50 $ 39.50

AROMATIC CIDERFERMENTATIONPROTOCOL Hydrogen Sulfide Off Aromas Fermentation PROBLEM(S) or ModernApple Heirloom VARIETY Inoculation 1/3 SugarDepletion to Fermenter Juice Transfer CIDER MAKING Post Fermentation

consistency shown todecreasehydrogensulfideproduction.Analysisthroughoutproductionstageshelpbuild to staggernutrientadditionsbothatinoculationandagain1/3fermentation,whichhasbeen microbial contaminationwithStabMicroM.Tolimitproductionofoff-aromas,itisimportant oxidation, selectingaromaproducingyeast,providingsufficientnutritionthroughoutandmanaging Cider fermentationscanbecontrolledtopromotearomaticandvibrantcidersthroughminimizing Fermentation { SelectOne} Clarification Antioxidant OBJECTIVE Protection Protection Microbial Microbial Complex Nutrient Nutrient Tannin Yeast boost aromaticsandprotectuntilpackaging enhance aromaproduction fermentation. Strengthenyeasttominimizeoffaromasand Nutriferm AromPlus and toaidclarificationfiltration hemicellulase sideactivities Focused pectinase,,cellulaseand EnartisZym RS:Enzymeforclarificationandtoaidfiltration. Lactobacillus EnartisTan Blanc oxidation protection Winy: Pure,highqualitypotassiummetabisulfite.Microbialand Brettanomyces EnartisStab MicroM:Removesspoilagemicrobessuchas Requires zerotankmixingafteraddition! Effergran: Effervescentgranulatedpotassiummetabisulfite. balance toreduceH Nutriferm Advance:Nutrientprovidingcompletenitrogen apple flavor EnartisFerm AMR-1:Intensearomaticexpressiontoenhance increased cultivatedapplevarietyaroma EnartisFerm WS:Cleanfermentationacrossciderstyles, hulls. Reducespoilagemicrobeslike EnartisStab MicroM:Pre-activatedchitosan,purifiedyeast ENARTIS RECOMMENDATIONS factors andensurecompletefermentation and , Acetobacter 9 Aromatic CiderProduction Pediococcus : Gallictanninforprotectionfromoxidation 2 S production,providedetoxifyingsurvival TYPE OFCIDER : Aromaenhancementduringprimary OBJECTIVE , Lactobacillus Brettanomyces and Pediococcus , Acetobacter . Helps , 7-13 g/hLwill 5-9 g/hLwill Maximum add 30-50 add 30-50 5-20 g/hL ppm SO ppm SO DOSAGE addition 5 mL/hL 20 g/hL 20 g/hL 10 g/hL 10 g/hL 25 g/hL 25 g/hL 20 g/hL 2 2

FERMENTATION FERMENTATION h udrtnig f urtoa rqieet fr es i fnaetl o copih ucsfl emnain ad rvn stuck H prevent as such production, and fermentations successful accomplish compound sulfur to minimizing as well as fermentations, complete fundamental and regular for allows requirements nutrient is Managing fermentations. yeast for requirements nutritional of understanding The current HandbookofServicesandSuppliesforacompletelistavailableyeastnutrients. depletion. sugar 1/3 at factors survival with nitrogen inorganic and inoculation at micro-nutrients and acids YEAST NUTRITIONGUIDELINES YEAST NUTRITION sugar concentration,themoreYANisrequiredtocompletefermentation. juice are essential to of determine the YAN proper initial nutrition supplementation. and The higher (°Brix) the content initial sugar initial The required. is mg/L 100 of YAN minimum a fermentation, for biomass yeast sufficient a build-up to Generally, varieties. cultivated of The range of YAN can vary depending on vintage conditions, culture practices and selection HOW MUCH YANISNEEDED? concentrate willalwayshavelowernutrientlevelsthantheirfreshpressedcounterparts. from juice and juice Clarified concentrate. from made cider or etc) pasteurized, (clarified, differ significantly from the strategies required for cider made from apples, processed juice can juice pressed fresh for strategies Nutrient grapes. than degree lesser a to though ions, Fruit provides nitrogen in the form of proteins, peptides, alpha amino acids and ammonium WHAT ARETHESOURCESOFNITROGENINAPPLES? higher synthesize to precursors alcohols, estersand acetates. aromatic and nitrogen of source a as yeast by used are use Yeast transport. Ammonium ions are quickly and preferentially assimilated proline). by yeast. Amino acids (except sugar and acids growth for synthesis, amino enzyme components, wall alpha cell proteins, build and to nitrogen ions ammonium of sum the is YAN WHAT ISYEASTASSIMILABLENITROGEN(YAN)? kinetics andtheorganolepticprofileofcider. fermentation metabolism, yeast in role essential an play compounds these of quality and are Zn) (Mg, elements which salts protect yeast and help them to survive in stressful conditions. The quantity mineral and are acids fatty unsaturated long-chain (thiamine) and sterols Additionally, activity. yeast for essential vitamins (YAN), Nitrogen Assimilable Yeast WHAT ARETHENUTRITIONALNEEDSOFYEAST? nutrition andciderproduction! See our presentationfromCiderCon2019 or watchone of ourwebinars on ourwebsite for moreaboutyeast information 1/3 SugarDepletion Inoculation Stage Cider Making 1/2 SugarDepletion 2 S, while enhancing positive sensory qualities. Enartis recommends a two-step nutrient addition; providing amino providing addition; nutrient two-step a recommends Enartis qualities. sensory positive enhancing while S, 30 g/hLNutrifermEnergyorAromPlus Add Oxygen: 1-3mg/Leachdayfor3-4days.Totaloxygenaddition between10-20mg/Lduring fermentation. 30 g/hLNutrifermAdvance YAN <80mg/L 10 ih A lvl (30 gL la t oepplto o yat hc dpee ms of H must alcohols, characteristics higher depletes undesirable as such of which production yeast the of and conditions overpopulation stress to increases nutrients, lead mg/L) (>350 levels YAN High WHAT ISTHERISKOFHAVINGTOOMUCHYAN? Gradual Release. in contained and agents detoxifying oxygen, factors, survival need yeast resistance, alcohol their increase and fermentation complete To limited. assimilation nitrogen their and reduced is activity their stressed, become yeast fermentation, of 1/3 At as affected. not is metabolism such yeast when inoculation, at acids, Arom Plus amino of addition an recommend we nutrition, yeast optimize To ions. ammonium and ethanol of presence acids the by amino inhibited of is assimilation Yeast stress. to to resistant minerals cells and healthy and successful vitamins biomass up acids, a build amino manage need to yeast phase, important growth are During supplementation fermentation. nitrogen of form and Timing WHEN ISTHEBESTTIMETOADDNUTRIENTS? stuck and nitrogen) fermentations. (residual issues microbiological cause can addition, nitrogen late as performance. It can cause insufficient yeast population, reduction of sugar transport, and H of off-flavors of production unwanted the andoff-flavor reduction and metabolism yeast population, of interruption yeast premature insufficient fermentations cause can orsluggish It performance. instuck their reduce significantly and cells yeast on stress induce can levels YAN Low results production. often deficiency Nitrogen WHAT ISTHEIMPACTOFINSUFFICIENTYAN? 10 g/hLofDAPrepresents20mg/LYAN. WHAT ISTHEYANCONTRIBUTIONOFDAP? 20 g/hLNutrifermNoStop 2 S. 2 o ue (rcros f ty craae. ih A, s well as YAN, High carbamate). ethyl of (precursors urea or S 20 g/hLNutrifermEnergyorAromPlus 80 mg/L

11 20 Kg 5 lb 10 Kg 1 Kg 0.5 Kg 5 Kg • Dosage: • • Nutriferm Control Dosage: • • Nutriferm NoStop Dosage: Usage: • • • Nutriferm Gradual Release Usage: Usage: additions during cellaroperation daily for need the limiting by management nutrition Facilitates cleanliness prevents stuck or sluggish fermentation and improves aromatic eoe txn ad rmts la ad complete and clean promotes and toxins Removes Yeast hulls and prevents integrity, membrane yeast maintain Helps Inactivated yeastandautolyzed nue cmlt fretto, rvns H prevents fermentation, complete Ensures and phase growth yeast continues forup to8days the of fermenting end at into begins released Release must. gradually are nutrients itscontent yeast of bag, the therelease of permeability particular the to Due fermentation. during controls and that tannin packaging Specific gallic DAP, of untoasted oak tannins composed nutrient Innovative fermentations corrects fermentationanomalies Dissolvein10timesitsweightofwater. Dissolvein10timesitsweightofwater. Anchorbagtobottomoftankbeforefilling. 10-30g/hL(0.8-2.4lb/1,000gal) 20-40g/hL(1.7-3.4lb/1,000gal) 20-30g/hL(1.7-2.5lb/1,000gal) (Item #30-024-0020) (Item #35-024-0005) (Item #35-212-0010) (Item #35-212-0001) (Item #35-216-0500) (Item #35-216-0005) 2 production, S $ 200.00 $ 220.00 $ 155.00 $ 37.50 $ 26.00 $ 25.50

FERMENTATION DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER list ofavailablesensoryandstructuringproducts. balance mouthfeel during fermentation and and maturation. profile organoleptic the design to helps mannoproteins in rich derivatives yeast and polysaccharides tannins, of use The products. final product. the of certain of addition the through cider great characters a build help mouthfeel to possible is and it balance, acidity or flavors tannins textural in aromas, lacking are that the apples For determine making cider for used apples of variety cultivated The 0.25 Kg 1 Kg 1 Kg 1 Kg 1 Kg 12.5 Kg 12.5 Kg Dosage: and mouthfeel balances • notes, floral and fruit Enhances • • • EnartisTan Elegance Dosage: • • EnartisTan Clar Dosage: • • • EnartisTan Blanc Dosage: Tip: • • • EnartisTan Citrus T DURING FERMENTATION in combinationEnartisFermQCitrus. annins mrvs rmtc tblt ad rsns throughout freshness and stability ageing aromatic Improves increases length freshness aromatic preserves and browning from protects Antioxidant, Condensed tannins extractedfromwhitegrapeskins clarification, facilitates proteins, with improves proteinstabilityandreducesbentonitefining reactive Highly Micro-granulated ellagictannins Protects ciderfrombrowningandimprovesfilterability High antioxidant activityandinhibitsmicrobial Gallic tannins fermentation during oxidation prevents aromas, citrus and floral Enhances and fruitnotes citrus floral, enhance to norisoprenoids and terpenes Provides wood of species exotic from extracted tannins condensed and Gallic To optimize aromatic effect, use Tan Citrus at 1/3 of fermentation

5-15g/hL(0.4-1.3lb/1,000gal) 5-10g/hL(0.4-0.8lb/1,000gal) 5-20g/hL(0.17-0.4lb/1,000gal) 2-15g/hL(0.17-1.3lb/1,000gal) (Item #35-350-0025) (Item #35-315-0001) (Item #35-310-0001) (Item #35-306-0001) (Item #35-350-0001) (Item #35-315-0012) (Item #35-310-0012) FILTRATION IMPROVES SIDRA STYLE Please contactusor see ourcurrentHandbookof Services andSuppliesfor a complete $ 190.00 $ 185.00 $ 250.00 $ 675.00 $ 49.00 $ 35.00 $ 65.00

12 1 Kg 1 Kg 1 Kg P Dosage: • • • • • EnartisPro Arom • EnartisPro FT • EnartisPro Blanco Dosage: • • • • Dosage: • • • • • Softens astringencyandbalances bitterness Produces fresher,moreintense and lastingaromas Ensures antioxidantprotection improve that mannoproteins mouthfeel andbody yeast readily-soluble Releases Yeast derivativesrichinsulfur-containing peptides V/V (oyiyiiaoeplvnlyrldn) n yeast and (polyvinylimidazole/polyvinylpyrrolidone) PVI/PVP by obtained peptides sulfur-containing in rich derivatives Yeast Allows for production of different product profiles from the profiles product same juicebymodulatingthearomatic profile different of production for Allows Improves resistancetooxidation and helps preservefresharomas oxidation against protects thiols, of expression Increases oxidation offermentationaromas for responsible iron and copper of effects damaging the and limits making cider of stage early the at metals heavy Removes release that large quantitiesofreadily-soluble acids mannoproteins amino sulfur-containing in rich derivatives Softens astringencyandbalances bitterness Produces fresher,moreintense and lastingaromas Enhances productionoftropical andspicyaromas Ensures strongantioxidantprotection mannoproteins readily-soluble of which improvemouthfeelandbody quantities large Releases thermal treatment olysaccharides 10-50g/hL(0.8-4.2lb/1,000gal) 10-30g/hL(0.8-2.5lb/1,000gal) 20-50g/hL(1.7-4.2lb/1,000gal) (Item #35-416-0001) (Item #35-410-0001) (Item #35-400-0001) RECOMMENDED $ 142.00 $ 112.00 $ 66.00

hn sn tnis r oyacaie drn mtrto o pebtln, ec til ae eomne t dtrie h correct the determine to recommended are trials bench pre-bottling, product andadditionrate. or maturation during polysaccharides or tannins using When T DURING MATURATION ANDPRE-BOTTLING 1 Kg 1 Kg 10 Kg 0.5 Kg • • • • EnartisTan SLI Dosage: • • • EnartisTan Elevage Dosage: • • • • EnartisTan MaxNature Dosage: annins rtcs rm xdto, teghn ato o SO of action strengthens oxidation, from Protects Eliminates reductivenotesduetomercaptans radicals, and oxygen scavenge chelate metalsandreduceredoxpotential to capability Extraordinary oak with auniqueprocess whichavoidshightemperatures untoasted long-seasoned, from extracted tannins Ellagic Imparts elegantvanilla,caramelandlicoricenotes Good antioxidant protectionandtreatsreductivecharacters Ellagic tannins extracted fromoakstavesaged inopenair mid-palate filling and roundness increasing by mouthfeel to Contributes and freshnessandcomplexity increases aromatic notes herbaceous masks characters, reductive Removes Designed formouthfeel andaromaticimprovement species of wood exotic from extracted tannins ellagic and Condensed improves shelf life throughoutmaturationandatbottling 0.5-3g/hL(0.04-.25lb/1,000gal)atbottling 3-15g/hL(0.25-1.3lb/1,000gal)duringmaturation 2-15g/hL(0.17-1.3lb/1,000gal) 3-15g/hL(0.25-1.3lb/1,000gal) (Item #35-340-0001) (Item #35-320-0001) (Item #35-320-0010) (Item #35-308-0500)

$ 235.00 $ 610.00 $ 187.50 $ 72.00 2 and

13 1 Kg 0.25 Kg 1 Kg 0.25 Kg 1 Kg Dosage: • • • EnartisTan UVA Dosage: • • • EnartisTan Skin • EnartisTan Fresh Fruit Dosage: • • Enriches mouthfeel incidersandincreasescomplexity Enhances apple flavorsandaromas Grape seedtanninobtainedfrommaturewhitegrapes Expresses thioliccharacter Improves aromaticcleanliness,improvesmouthfeel Condensed tannins extracted fromwhitegrapeskins Condensed tannins extracted from trees and white grape rses pl aoa ad mat feh pl txue in texture apple fresh ciders withlow tannins imparts and aromas apple Freshens Excellent antioxidant capacity skins 3-10g/hL(0.25-0.8lb/1,000gal) 3-20g/hL(0.25-1.7lb/1,000gal) 3-10g/hL(0.25-0.8lb/1,000gal) (Item #35-355-0001) (Item #35-355-0250) (Item #35-360-0001) (Item #35-360-0250) (Item #35-362-0001) $ 370.00 $ 425.00 $ 114.00 $ 405.00 $ 97.50

DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER 0.25 Kg Dosage: 0.5-5g/hL(0.04-0.4lb/1,000gal) botanical and floral aromas; structure;white,roséandsparklingciders. citrus, aromas; Freshen Recommendations: Tip: Particularlysuitableforwhite,sparklingandlateharvestciders. • exotic from extracted tannins hydrolyzable and Condensed • Unico #3 0.25 Kg Dosage: 0.5-5g/hL(0.04-0.4lb/1,000gal) rosé ciders. aromas; structure; Recommendations: Redfruitaromas;freshen • • • Unico #2 0.25 Kg Dosage: 0.5-5g/hL(0.04-0.4lb/1,000gal) mouthfeel; white,roséandsparklingciders. balance oakaromas;structure; Recommendations: Medium-toasted • • • Unico #1 compared tonormalenologicaltannins. rates addition lower the for account that aromas distinct intense, have Unico tannins temperatures. byhigh caused off-flavors of This material low and pressure. prevents loss of aromatic compounds and formation at low and made raw the of 68°F) flavors extracts is Enartis, to proprietary process, unique or spray-drying, 20°C the (approx. as temperatures well as extraction, The Why areUnicotanninsdifferentfromothertannins? unique lineoftanninswithnoclosematchesinthemarket. unique with sensory characteristics. tannins Developed by Enartis, the Unico range obtain is a to etc.) seed, leaf, (wood, raw and materials species botanical new for looking constantly is Enartis Unico Range rses ie aoa ehne ctu, oaia ad floral and botanical notes. citrus, enhances aroma, cider Freshens species ofwood. Increases softness,structureand“sweetness.” fresh ascherry, berries andblackcurrant. such aromas fruit red enhances Significantly Condensed tannins extractedfromofredfruittreewood. Contributes tovolume andstructure ofcider. Intense and delicate vanilla, and toasted oak aromas. the for selected oak quality andrichnessofitsaromas. toasted from extracted tannins Ellagic (Item #35-395-0250) (Item #35-375-0250) (Item #35-380-0250) $ 167.00 $ 196.00 $ 330.00 14 1,000 Kg 200 Kg 25 Kg 1 L 0.5 Kg 0.5 Kg 1 L 25 Kg Aromagum Dosage: • • • • Critrogum Dosage: • Surlì Velvet Plus Dosage: • • Surlì Velvet Dosage: • • Application: • • • Application: • Application: prior tobottling. to bottling. addedbefore can be microfiltration. and membranes filtration on effect blocking P and bodyweight softness increasing while astringency and bitterness Reduces Improves balanceandorganolepticfeatures Prevents precipitationoftartrates filterclogging Nomembrane effect the market! on most The gum Seyal. filterable Acacia from extracted solution Arabic Gum opeey oul yat el al anpoen, ih in rich mannoproteins, wall cell yeast soluble Completely volume increases intensity, and complexity aromatic Enhances Completely soluble yeastcellwallmannoproteins and perception aroma fruit intensifies aromas, Stabilizes Gum Arabicsolution Improves colloidalstructureandstability and roundness andreducesthesensationofastringency volume increases intensity, and complexity aromatic Enhances Antioxidant properties toextendshelflife antioxidant sulfur peptides Improves colloidalstructureandstability and roundness andreducesthesensationofastringency maintains freshnessovertimeafterbottling olysaccharides Gums and 0.5-2mL/L(1.9-7.6L/1,000gal) 1-10g/hL(0.08-0.8lb/1,000gal) 0.5-5g/hL(0.04-0.4lb/1,000gal) 0.5-1mL/L(1.9-3.8L/1,000gal) Filterable,SurlìVelvetPluscan be addedimmediately Filterable,SurliVelvetcanbeaddedimmediatelyprior When used at recommended dosages, it has a limited (Item #35-725-1000) (Item #35-725-0200) (Item #35-725-0025) (Item #35-725-0001) (Item #35-460-0500) (Item #35-455-0500) (Item #35-720-0001) (Item #35-720-0025) SELLER $ 5,100.00 $ 1,140.00 BEST $ 206.20 $ 332.00 $ 322.00 $ 256.25 $ 12.25 $ 14.00

BENEFITS ANDCOMPOSITION AROMAGUM SURLÌ VELVET ENARTISPRO AROM ENARTISTAN ENARTISTAN BLANC CITROGUM GUMS SURLÌ VELVETPLUS POLYSACCHARIDES PRE-BOTTLING ENARTISPRO FT ENARTISPRO BLANCO POLYSACCHARIDES FERMENTATION ENARTISTAN SKIN ENARTISTAN UVA ENARTISTAN SLI MAX NATURE ENARTISTAN FRESH FRUIT ENARTISTAN TANNINS MATURATION ENARTISTAN ELEGANCE ENARTISTAN CLAR ENARTISTAN CITRUS TANNINS FERMENTATION É

LEVAGE ANTIOXI- ANTIOXI- ANTIOXI- ANTIOXI- ANTIOXI- DANT DANT DANT DANT DANT AROMATIC AROMATIC AROMATIC AROMATIC AROMATIC CLEANLI- CLEANLI- CLEANLI- CLEANLI- CLEANLI- NESS NESS NESS NESS NESS MOUTHFEEL MOUTHFEEL MOUTHFEEL STRUCTURE STRUCTURE STRUCTURE ENHANCE- ENHANCE- IMPROVE- IMPROVE- IMPROVE- MENT MENT MENT MENT MENT VISCOSITY VISCOSITY VISCOSITY ASTRIN- ASTRIN- GENCY GENCY 15 SOFTNESS SOFTNESS SOFTNESS SOFTNESS SOFTNESS INTENSITY INTENSITY INTENSITY INTENSITY INTENSITY AROMA AROMA AROMA AROMA AROMA AROMA AROMA DERIVATE DERIVATE GRAPE GRAPE GRAPE TIME OF ADDITION TIME OF ADDITION TIME OF ADDITION TIME • • • • •

Fermentation Fermentation Fermentation

Pre-Bottling Pre-Bottling Pre-Bottling Pre-Bottling DERIVATE DERIVATE WOOD WOOD • • • • • • • Completely soluble yeast cell cell yeast soluble Completely AROMA CONTRIBUTION AROMA CONTRIBUTION PVI/PVP and yeast cell walls walls cell yeast and PVI/PVP wall mannoproteins, rich in in rich mannoproteins, wall antioxidant sulfur-peptides antioxidant antioxidant sulfur peptides sulfur antioxidant Yeast cell walls containing containing walls cell Yeast Lemon, Citrus, Fresh fruit Fresh Citrus, Lemon, White flower, Honeydew Honeydew flower, White Completely soluble yeast yeast soluble Completely Stonefruit, White flower White Stonefruit, Toasted Oak, Caramel Oak, Toasted Oak, Coconut, Vanilla Coconut, Oak, Fresh fruit, Stonefruit, Stonefruit, fruit, Fresh Citrus, White flowers, flowers, White Citrus, medium hydrolysis medium Varietal character Varietal rich in antioxidant antioxidant in rich Verek Arabic gum gum Arabic Verek Apple, Blossoms, Blossoms, Apple, Seyal Arabic gum gum Arabic Seyal blossom Orange Wood, Chestnut Wood, COMPOSITION COMPOSITION COMPOSITION Inactivated yeast Inactivated mannoproteins high hydrolysis high sulfur-peptides Passion fruit Passion Chamomile

DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER (Not availablein Barrel Boost) 10 KgChips • • • Incanto Natural Contact time:Minimumof3months,optimalat4months Dosage: 1BarrelBoostperbarrelisequivalentto25%newoak. Size: 25cmx2.70.9 BARREL BOOSTMINI-STAVES Contact time:Minimumof4weeks Dosage: 1-6g/Lforciders Size: 2-4mm INCANTO CHIPS Incanto OakAlternativesareavailableas: across lotsandquality. consistency the and product the of profile aromatic final the on leaching, drying and toasting time/temperature are defined based of oakselection, The process toast. and consistent homogeneous allows foradeep, toasting withaprogressiveheatingscheme a unique processto ensure highquality products. Theconvection using and toasted oak aged18-36 months and American French from Incanto ChipsandBarrelBoostMinistavesareproduced OAK ALTERNATIVES INCANTO: OURRANGEOF us orseeourcurrentHandbookofServicesandSuppliesforacompletelistavailableoakalternatives. Boost, cider makers have ultimate control over their oak program and can create a unique signature for their brand or label. cider makers can quickly integrate oak flavor profiles during fermentation or throughout tank maturation. With Incanto Chips and Barrel range, N.C. Incanto the Utilizing expectations. and needs cider all meet to mini-staves and chips oak of portfolio diverse a offers Enartis 10 KgChips • • • • Incanto SLI PERCEPTION OFSWEETNESS (Not availableinBarrelBoost) improves balanceandfinesse. Increases ciderstructure,volume, andsmoothness characteristics ofcider. aromatic Enhances fruit, vanilla, coconut, cedar and freshness. Preserves French oak,untoasted. Increases ageingpotential. Increases volume,roundnessand softenstanninstructure. and fruitiness. Respects aromatic characters of apples and enhances freshness American oak,untoasted. Cappuccino, Caramel, Butter Pinole,Hazelnut Almond, Black coffee, Toasted bread Juniper, Mint, Eucalyptus Bourbon, Tropicalfruit (Item #35-922-0010) (Item #35-927-0010) Cocoa Fresh timber, Cedar White flowers 0 4 6 8 2 Coconut Red fruit Cloves, Blackpepper Peach, Licorice Vanilla SELLER BEST $80.00 $ 90.00 16 10 KgChips Barrel Boost • • • Incanto Caramel 10 KgChips Barrel Boost • • • Incanto Cream 10 KgChips Barrel Boost • • • Incanto Vanilla Increases smoothnessandsweetness. toasted hazelnut, vanillaandlightspice. almond, butter, sugar, toasted cappuccino, Caramel, French oak,medium-toast. without sweetness and volume imparting excessivetannins. smoothness, Increases Vanilla, coconut, butter, cappuccino, andlicorice. French oak,medium-toast. excessive tannins. hazelnut, Increases smoothness, volume and freshness fruit, without imparting tropical honey, toasted almond,butter. Bourbon, coconut, Vanilla, American oak,medium-toasted. SPECIAL FRUIT Notes Spicy DARK CHOCOLATE SPICE

TOFFEE (Item #35-919-0010) (Item #35-930-0001) (Item #35-920-0010) (Item #35-930-0000) (Item #35-925-0010) (Item #35-930-0005) Barrel Mimic Effect Aromatic Impact High

COMPLEXITY VANILLA SLI NATURAL Perception of Sweetness CREAM Please contact CARAMEL $ 140.00 $ 140.00 $ 140.00 $ 99.00 $ 99.00 $ 99.00

10 KgChips Barrel Boost • • • Incanto SpecialFruit ENHANCESPICY NOTES 10 KgChips • • • Incanto Complexity MIMICBARRELEFFECT 10 KgChips • • • Incanto Spice (Not availableinBarrelBoost) (Not availableinBarrelBoost) excessive tannins. imparting without structure and volume smoothness, Increases Enhances freshness,fruitinessandcomplexity. Spicy, black pepper, caramel, licorice, vanilla and coconut notes. French oak,medium-toast. Cappuccino, Caramel, Butter Increases structure,softnessand sweetnessperception. vanilla, caramel, coconut. coffee, impact: aromatic subtle and Complex French oak,mediumtoheavytoast. Increases smoothnessandstructure. Very complexandintensespicearoma. French andAmerican oak,varioustoastlevels. Pinole,Hazelnut Almond, INCANTO DARKCHOCOLATE INCANTO TOFFEE INCANTO COMPLEXITY INCANTO SPICE INCANTO SPECIALFRUIT INCANTO CARAMEL INCANTO CREAM INCANTO VANILLA INCANTO NATURAL INCANTO SLI INCANTO RANGE Black coffee, Toasted bread Juniper, Mint, Eucalyptus Bourbon, Tropicalfruit (Item #35-923-0010) (Item #35-930-0003) (Item #35-928-0010) (Item #35-926-0010) Cocoa Fresh timber, Cedar White flowers 0 4 6 8 2 FR FR FR FR, US FR FR FR US FR US OAK Coconut Red fruit Cloves, Blackpepper Peach, Apricot Licorice Vanilla Medium Plus Medium Plus Medium Plus Medium, Heavy Medium Plus Medium toHeavy Medium Medium Untoasted Untoasted TOAST $ 140.00 $ 100.00 $ 215.00 $ 99.00 Cocoa, coffee,toasted almond,licorice Toffee, caffémacchiato,toasted bread,hazelnut Coffee, caramel,vanilla,fruit,complexity Black pepper,licorice,complexity Spice, chocolate,fruit,complexity Caramel, toasted hazelnut, butter Vanilla, stonefruit,coconut,cedar Vanilla, coconut,bourbon,butter Fruit, fresh,cedar Fruit, fresh,neutral AROMATIC IMPACT 17 10 KgChips Barrel Boost • • • Incanto Toffee HIGHAROMATIC IMPACT 10 KgChips Barrel Boost • • • Incanto Dark Chocolate Cappuccino, Caramel, Butter Cappuccino, Caramel, Butter Very smooth,sweet andcomplex. hazelnut, almond, toasted bread, vanilla, andapricot. toasted macchiato, Café French oak,mediumplustoast. Increases volume,structureand tannins. toastedhazelnut andlicorice. almond, toasted coffee, black cocoa, chocolate, Dark French oak,mediumplustoast. Pinole,Hazelnut Almond, Pinole,Hazelnut Almond, Black coffee, Toasted bread Black coffee, Toasted bread Juniper, Mint, Eucalyptus Juniper, Mint, Eucalyptus Bourbon, Tropicalfruit Bourbon, Tropicalfruit (Item #35-924-0010) (Item #35-930-0004) (Item #35-921-0010) (Item #35-930-0002) Cocoa Cocoa Fresh timber, Cedar Fresh timber, Cedar White flowers White flowers 10 0 4 6 8 2 0 4 6 8 2 Volume, structure Smooth, soft,length Round, structure,length Smooth, round,structure,length Smooth, structure,length Sweetness, soft,round,length Sweetness, soft,round,length Sweetness, fresh,round Sweetness, structure,soft Sweetness, round,soft MOUTHFEEL Coconut Coconut Red fruit Red fruit Cloves, Blackpepper Cloves, Blackpepper Peach, Apricot Peach, Apricot Licorice Licorice Vanilla Vanilla $ 140.00 $ 140.00 $ 99.00 $ 99.00

DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER 5-30 g/hLforciderfermentations Dosage: • Aromaticcompoundsderivedfromwoodandtoasting. • Polysaccharidestoincreasevolumeandsoftentannins. andenhancestructure. • against oxidation,improvecolorstability Wood tanninsto protect only theactivemoleculesusedinoakpowder: Incanto N.C. (No Chips)productsaresolublewood extracts containing INCANTO N.C. RANGE 10 Kg 1 Kg Dosage: 5-50g/hL(0.4-4.2lb/1,000gal) volume andstructure. oak; color stability;complexity; Recommendations: Medium-toasted • • • • Incanto N.C. Improves colorstability,especiallyinrosécider. roundness, structureandbalance. Enhances oakaromasandaromaticcomplexity,increases Mimics theeffectofmedium-toasted oakpowder. Inactivated yeastandtannins. 9,5 8,5 10 7,5 9 8 Incanto NCduringfermentationimprovescolorintensityandstability. CONTROL (Item #35-916-0010) (Item #35-916-0001) 10* (A420+A520+A620) INCANTO N.C. COLOR INTENSITY INCANTO N.C.

OAK DUST SELLER BEST $ 690.00 $ 78.00

18 10 Kg 1 Kg Dosage: 5-50g/hL(0.4-4.2lb/1,000gal) cider. white, roséandsparkling and spicyaromas;volumestructure; Recommendations: Color stability; antioxidant; complexity;fruity • • • Incanto N.C 10 Kg 1 Kg Dosage: 5-50g/hL(0.4-4.2lb/1,000gal) and structure. oak; antioxidant;complexity;volume Recommendations: Untoasted volume. • • • Incanto N.C • NOsolids=damagetofacilitymachinery • NOmicrobialcontamination • NOcoloradsorptionbysolids • Betterintegrationincider • Easy-to-useforfacilitystaff • Lowdosage Why usetheIncantoN.C.Range? • Decreasereductivecharactersduringfermentation • Minimizeherbaceousnotesinunderripegrapes • Increasesweetnessperception • Improvemouthfeelandstructure • Highlightfruitandfloralnotes • Increasecomplexoakaromas Applications ofIncantoN.C. and length. structure volume, mouthfeel cider increases and notes fruit red Promotes color stabilization, prevents oxidation, enhances fresh Mimics theeffectsofoakpowder. Inactivated yeastandtannins. notes, increasesfreshfruitaromas andenhancessoftness reductive odors.Additionally,itprovides lightfloralandvanilla Protects juicefrom oxidationand preventstheappearanceof Mimics theeffectofuntoastedoak powder. Inactivated yeastandtannins. . Cherry . White (Item #35-913-0010) (Item #35-913-0001) (Item #35-918-0010) (Item #35-918-0001) $ 880.00 $ 790.00 $ 99.00 $ 89.00 The final steps before bottling a cider may include fining. Enartis has developed several fining blends targeting differentaspectsof blends targeting contact usorseeourcurrentHandbookofServicesandSuppliesforacompletelistavailableclarificationaides. fining several astringency. and developed bitterness of removal has and oxidation of Enartis treatment/prevention clarity, fining. improving as such include bottling for preparation may cider a bottling before steps final The Dosage: • • • Finecoll • Sil Floc CLARIFICATION AIDES Dosage: • • 10 Kg 25 Kg 1 L

23 forcompletetrialprotocols. dosages. and agents fining different with trials bench Set-up HOW TO CHOOSETHERIGHTFININGAGENT? they cider, settle withtime. than heavier and soluble not are formed floccules the since Sedimentation: or absorption bonds, chemical charge, adsorption ofcompoundsandformationfloccules. on based interactions molecular Flocculation: on twomainprinciples: based is Fining properties. chemical and weight molecular charge, of density origin, its on Each fining agent has specific properties and reacts with various cider molecules depending HOW DOES FININGWORK? without affecting ciderstructure characteristics herbaceous and oxidative bitterness, Reduces Good forclarification andimprovingbrilliance Granular isinglass Enhances clarificationpropertiesofproteinfiningagents amount the times 10-15 of gelatinaddition is addition Typical Pure silicadioxide insolution Sil Flocimprovesclarificationandleescompaction 1-4g/hL(0.08-0.3lb/1,000gal) 25-100mL/hL(0.95-3.8L/1,000gal) (Item #35-650-0010) (Item #35-690-0025) (Item #35-690-0001) Please contactusorseepage

$ 1,525.00 $ 150.00 $ 8.00

19 10 Kg 1 Kg 12.5 Kg 1 Kg 1 Kg Dosage: • • • Claril SP Dosage: • • Plantis AF-P Dosage: • • • • Instant Goldenclar not vice versa. If solutions are prepared to be used over two days, add 2 g/L of SO of water, g/L 2 add to days, two added over used be be to prepared are should solutions If versa. agent vice not fining the cases, all In dissolved in cider. to mustbe addition to prior products water while powdered use, to ready are products fining Liquid HOW SHOULD IPREPAREFININGAGENTS? PVI/PVP-based products, designed for specific applications and cider making cider stages. and applications specific for designed products, PVI/PVP-based offers Claril HM Enartis life. shelf improved and potential oxidation lower a have Cider treated with PVI/PVP-based fining agents are fresher, more aromatic, more balanced, vinylpyrrolidone) PVI/PVP has the ability to bind with phenolic compounds, substrates of oxidative reactions. and Also, (Al). aluminum vinylimidazole and (Fe) iron (Cu), copper of as such metals heavy (copolymers removing of capable polymer adsorbent an is PVI/PVP ABOUT PVI/PVP solution toinhibitmicrobialgrowth. Improves aromaticcleanlinessand reducesbitterness Prevents andtreatsoxidationbrowninginjuicecider Bentonite, PVPP,potassiumcaseinateandsilica weight responsible for oxidationandastringency molecular small and catechins Removes , to Alternative protein. isinglass andpotassium caseinate gluten-free and Pure cider structure affecting without mouthfeel softens and astringency Reduces Improves clarityandfilterability very weight, molecular low hydrolysisand veryhighchargedensity High gelatin. food-grade Granulated Allergen-free alternative toeggalbumin 30-150g/hL(2.5-12.6lb/1,000gal) 5-30g/hL(0.4-2.5lb/1,000gal) 2-12g/hL(0.17-1lb/1,000gal) (Item #35-665-0010) (Item #35-665-0001) (Item #35-761-0010) (Item #35-761-0001) (Item #35-626-0001) Stabyl MET and SELLER BEST $ 280.00 $ 920.00 2 $ 32.00 $ 98.00 $ 41.00 to the Please

CLARIFICATION AND ADJUSTING MOUTHFEEL CLARIFICATION AND ADJUSTING MOUTHFEEL 10 Kg 2.5 Kg Dosage: • • • Claril HM 10 Kg 2.5 Kg Dosage: • • • Stabyl MET dob hay eas C, e A) n removes and Al) Fe, (Cu, Prevents oxidation,browningandoxidationofaromas metals hydroxycinnamic acidsandlowmolecularweightcatechins heavy Adsorbs polyvinylpyrrolidone) andpre-activatedchitosan oplmr f V/V (polyvinylimidazole/ PVI/PVP of Co-polymer Metal Content (mg/L) (polyvinylimidazole/ copper treatment after copper residual of amounts excessive Removes Zn)and weight PVI/PVP Fe, molecular Cu, low catechins and with acids affinity hydroxycinnamic (high removes metals heavy of Absorbs polyvinylpyrrolidone) andsilica Co-polymer 0.00 0.50 1.00 1.50 2.00 2.50 3.00 3.50 20-50g/hL(1.7-4.2lb/1,000gal) 20-50g/hL(1.7-4.2lb/1,000gal)

Control 1.90

Stabyl MET 25 g/hL 3.23 COPPER &IRON-REDUCTIONINCIDER (Item #35-661-0010) (Item #35-661-0001) (Item #35-657-0010) (Item #35-657-0002) 0.82

Stabyl MET 80 g/hL 1.60 0.15 0.16 Claril HM 25 g/hL 0.74 1.71

Claril HM 80 g/hL Cupper mg/L Iron mg/L REMOVES REMOVES METALS METALS $ 1,590.00 0.15 $ 1,900.00 $ 437.50 $ 550.00 0.65

20 20 Kg 1 Kg 25 Kg 1 Kg 1 Kg 15 Kg Allow toswell3-6hours. Allow toswell3-6hours. in suspensionfor15-20minutes. Dosage: Usage: • • Pluxcompact Dosage: Usage: • • Bentolit Super Dosage: • PerlageEnoblack Usage: • • Generates limitedquantityofhighlycompactlees Granulated calciumbentonitesodiumactivated Excellent clarificationwithgoodproteinremoval Powdered calciumbentonitesodiumactivated eea atvtd abn n elt om rdcs ped of spread (reduces form pellet in carbon activated Vegetal Removes ochratoxinA(OTA) High decolorizing capacity carbon dust) Dilute in 10 times its weight of cold water, stirring constantly. Dilute in 20 times its weight of cold water, stirring constantly. Disperseinsmallquantityofwaterordirectlyintocider.Keep 20-120g/hL(1.7-10lb/1,000gal) 20-120g/hL(1.7-10lb/1,000gal) 5-100g/hL(0.4-8.4lb/1,000gal) (Item #35-680-0020) (Item #35-680-0001) (Item #35-675-0025) (Item #35-675-0001) (Item #35-701-0001) (Item #35-701-0015) $ 390.00 $ 64.00 $ 50.00 $ 31.00 $ 3.25 $ 3.25

to control and eliminate. on cider quality. Capable of developing at any time during the cider making process, spoilage microbes effects negative are have opportunist can contaminations organisms, Microbial reasons. difficult economic and quality for fundamental is stability microbial Ensuring 25 Kg 1 Kg Dosage: and (laccase oxidases against agent antioxidasic an killing as Acts oxidation, • reducing oxygen, scavenging of Capable • • Winy ALTERNATIVES TOSO inboth it supplies and metabisulfite powder andgranularforms. potassium of manufacturer leading the is Enartis WHAT ISTHEROLEOFSO n h cs o mcoil otmnto, euto o SO of reduction contamination, microbial of case the In SO - - ANTI-MICROBIAL ACTIONS dependent: SO walls. cell microorganism on macromolecules of residues charged negatively the with interfere ie qaiy a b peevd ih ufr ixd. ufr ixd at i cdr s an as cider SO in of properties acts antimicrobial dioxide The Sulfur antimicrobial. dioxide. and sulfur antioxidasic antioxidant, with preserved be can quality Cider The action. antimicrobial activity of is attributed to its antimicrocidal positive charges (NH its for industries medical and pharmaceutical food, in used is widely Chitosan death. cell to leads and growth cell inhibits permeability, wall cell their from alters (produced of chitosan is a de-acetylation cationic that interacts partial with a wide spectrum of the microorganisms, from Produced WHAT ISCHITOSAN? chitosan-based fining agentscanremovespoilagemicroorganisms. tyrosinase) throughoutcidermaking unwanted micro-flora, renderingpolyphenolsmoresoluble Pure andhighquality potassiummetabisulfite ( ppm TotalSO killed. Microbes may start to grow and multiply once the inhibitory pressure is removed. thereby fining, Inhibition: Microbe through replication is microorganisms stopped or undesirable slowed, filtration, however remove avoiding filtrationand reducing theuseofantimicrobialchemicals. organisms by are to not necessarily tools cider new from makers cider removed offer developments Recent racking. physically by followed agents fining and be centrifugation can Microorganisms Elimination: 1gintoLcontainsapprox.560ppmSO 2 , managedwithpH,actsasaninhibitor. 1gofWinycontainsapprox.0.56SO 2 ismoreefficientatlower pH. 2 desired ( 2 0.56 FORCIDERMAKING 2 (Item #35-820-0025) (Item #35-820-0001) ? × 1000 ) x( Please contactusor see our current Handbook of Services andSuppliesfor a complete listof available oak alternatives. ) Liters ofCider ) = 2 s o hge p, activated pH, higher or use gramsWINYtoadd 2 2 Aspergillus niger), 3 + groups) that $ 72.50 2 $ 4.50 r pH are

21 ( - - - WHEN TOUSEENARTISSTABMICROM Pre-activated Enartischitosan-highsurfacecontact Standard chitosan-lowsurface contact the standardchitosanavailableonmarket. than concentrations lower with and faster reacts It fermentation. alcoholic affect not does on effect Its yeast. other non-Saccharomyces in effective molecularcharge, Lactobacillus, very is the bacteria, acid acetic chitosan as such increases “Pre-activated” microorganisms harmful potentially chitosan. eliminating which of surface process contact and “pre-activation” solubility a developed Enartis WHAT ISPRE-ACTIVATEDCHITOSAN? - - - fermentation 250 g 125 g • • Effergran 1 Kg

ppm TotalSO oto, ea o aod aoatc emnain 1-0 /L f tb ir M during M Micro Stab of g/hL 10-20 fermentation: malolactic avoid or delay Control, Manage “compromisedfruit”andreducebacterialpopulations Prevention ofvolatileacidityproduction:70g/tonStabMicroMafterpressing rvn solg mcoe eeomn drn aen: - gh o Sa Mco every Micro Stab of g/hL racking tokeepyourcidersafeandclean 2-5 ageing: during development microbe spoilage Prevent Limit theriskofstuck/sliggishfermentations cider: sparkling method traditional in mousse’ 5 g/hLinbaseciderbeforetirage de ’prise during MLF of risk the Limit ail dsovs asrn a ooeeu ad rapid and homogeneous a SO of assuring distribution dissolves, Rapidly Effervescent, granulatedpotassiummetabisulfite volumes ofupto50,000L(13,200gal) Total SO STANDARD CHITOSAN 50 40 30 20 10 Oenococcus, 2 (mg/L) 2 desired ( 0.40 × Brettanomyces, 1000 g/60 galBarrel ) x( (Item #35-815-0000) (Item #35-810-0000) (Item #35-810-0001) 2 ihu rqiig upoes n tank in pump-overs requiring without ) 28 23 17 11 Liters ofCider 6 (ENARTISSTAB MICRO AND ENARTIS STAB MICROM) Zygosaccharomyces, is insignificant and insignificant is Saccharomyces cerevisiae ENARTIS ACTIVATEDCHITOSAN g/1,000 gal ) = 473 379 284 189 94 gramsEFFERGRANtoadd Schizosaccharomyces and lbs/1,000 gal $17.50 Pediococcus, 1.05 0.84 0.63 0.42 0.21 $ 5.75 $ 3.50

ENSURING MICROBIAL STABILITY ENSURING MICROBIAL STABILITY Dosage: • • • • • 1 Kg • Micro M EnartisStab cells/mL cells/mL 0E+00 5E+02 1E+03 2E+03 2E+03 0E+00 2E+05 4E+05 6E+05 8E+05 1E+06 Improves clarificationandfilterability Reduces sulfidedefects,VAandoff-flavorproduction and growth,precipitatesthem activity their reduces yeast), and bacteria acid acetic bacteria, acid (lactic microorganisms of spectrum wide a with Interacts or duringfermentation to prior media turbid other or juice of treatment for Designed from and purifiedyeasthulls chitosan pre-activated of Preparation antimicrobial properties legnfe, ea atraie o yoye n SO and lysozyme to alternative vegan Allergen-free, CONTROL CONTROL 5-20g/hL(0.4-1.7lb/1,000gal)

2E+03 8E+05 BRETTANOMYCES 10 g/hL 2 g/hL ACETOBACTER 9E+02 8E+04 (Item #35-762-0001) ENARTISSTAB MICRO ENARTISSTAB MICRO 20 g/hL 5 g/hL 5E+02 6E+04 30 g/hL 10 g/hL

3E+02 2E+03 cells/mL 0E+00 1E+04 2E+04 3E+04 cells/mL 0E+00 5E+03 1E+04 2E+04 Aspergillus niger INDUSTRY CHOICE CONTROL CONTROL $ 280.00

1E+04 2E+04 2 for ZYGOSACCHAROMYCES

LACTOBACILLUS 10 g/hL

22 4E+03 ENARTISSTAB MICRO 5 g/hL ENARTISSTAB MICRO Dosage: • • cider for clarification and fermentation after Recommended • • • 2E+02 0.5 Kg • Micro EnartisStab Holt, BlackAppleCrossing(USA) - Trey sulfites.” without product can-stable a produce effectively we havebeenableto and “With Enartisproducts Improves clarificationandfilterability and growthprecipitatesthem activity their reduces yeast), and bacteria acid acetic bacteria, acid (lactic microorganisms of spectrum wide a with Interacts with lowturbidity Removes spoilageorganismsthroughfining Preparation ofpre-activatedchitosanfrom antimicrobial properties legnfe, ea atraie o yoye n SO and lysozyme to alternative vegan Allergen-free, 20 g/hL

2E+03 3-15g/hL(0.25-1.25lb/1,000gal) 10 g/hL

30 g/hL 8E+01 8E+01 (Item #35-761-0500)

malic acid (mg/100mL) cells/mL 0E+00 1E+04 2E+04 20 40 60 80 0 0 MALOLACTIC FERMENTATION CONTROL ENARTISSTAB MICRO20g/hL ENARTISSTAB MICRO10g/hL CONTROL

2E+04 4 PEDIOCOCCUS ENARTISSTAB MICRO 10 g/hL days 8 Aspergillus niger 1E+02 12 $ 305.00 20 g/hL

4E+01 2 for 16

• of (addition a treatment of fining agents,tanninsorpolysaccharides).Toset-upbenchtrials,followthesesteps: efficiency the and dosing proper determine to essential are trials Bench PREPARING LABBENCHTRIALS • • • • • • GOLDENCLAR INSTANT FINECOLL STABYL PVI/PVP CLARIL SP CLARIL HM PLUXCOMPACT BENTOLIT SUPER PLUXBENTON N PLANTIS AF-P ENARTIS PRODUCT ZENITH ZENITH COLOR SILFLOC MAXIGUM HYDROCLAR 45 HYDROCLAR 30 HYDROCLAR 20 FINEGEL ENARTISZYM T-RED ENARTISZYM QUICK ENARTISZYM COLOR CLARGEL CITROGUM AROMAGUM PRODUCT - - - - to betested: Prepare 1% (1g in 100 mL), 2% (2g in 100 mL) or 5% (5g in 100 mL) treatment solutions of the product For tanninsandpolysaccharides:ciderscanbetastedimmediatelyafteraddition. before evaluating. temperature room to come Let days). 1-2 (usually settling for refrigerator in store agents: fining For Mix immediatelyafteraddition,topeachbottlewithciderandmixagain. Add thetreatmentsolution.Refertotablesbelow. Fill sampleswithciderandleavesomespacefortheaddition. Label eachsamplebottle.Keeponeuntreatedasacontrol. For liquidproducts:usesolutionasitisordiluteifnecessary. For polysaccharides:preparesolutioninwaterasrecommendedinthetechnicaldatasheet. For tanninsandpolysaccharides,useneutralalcohol-watersolution(~13%). Forfiningagents:preparesolutioninwaterasrecommendedtheTDS.

UNO MINIMUM 1.095 1.115 1.095 1.155 1.105 1.033 1.095 1.1 1.1

PRODUCT DENSITY DENSITY (Kg/dm MAXIMUM 1.225 1.105 1.165 1.115 1.037 1.105 1.105 1.1 1.1

3 ) WATER TEMPERATURE Room Temperature Room Temperature Room Temperature Room Temperature 55-62°F (12-16°C) 55-62°F (12-16°C) 55-62°F (12-16°C) 55-62°F (12-16°C) 55-62°F (12-16°C) AVERAGE 1.107 1.035 1.17 1.16 1.11 1.05 1.13 1.13 1.12 1.1 1.1 1.1 1.1 1.1 23 1 lb/1000gal (F° -32)x(5/9) (C° x9/5)+32 cider sample(mL) cider sample(mL) 1.0 mg 1.0 Kg 1 ton 1 g/hL 1.0 g 1 oz 1 lb F° toC°= C° toF°= rate (g/hL) rate (g/hL) PRODUCT/WATER RATIO WEIGHT EQUIVALENTS 20 15 50 40 30 25 7 5 WEIGHT/VOLUME WEIGHT/VOLUME EQUIVALENTS

2000 lbs 1000 g 454 g 1:100 1:20 1:10 1:20 1:20 1:10 1:20 1:20 1:10 0.084 lb/1000gal C° F° 37.8 g/1000gal 1000 mg 1000 µg 120 ppm 28.35 g 0.12 g/L 12 g/hL -18 0 ADDITIONS WITH1%SOLUTION ADDITIONS WITH2%SOLUTION TEMPERATURE CONVERSIONS 0.8 0.6 0.4 0.3 1.3 1.0 1.0 0.8 50 50

907 Kg 2.2 lbs CONVERSION CHARTS 32 16 oz 0 40 4 100 100 2.5 2.0 2.0 1.5 1.5 1.3 0.7 0.5 50 10 60 16 1 mL/L 25 hL 1 mL 1 gal 1 hL 1 oz 1 L 125 125 3.1 2.5 2.5 1.9 1.9 1.6 0.9 0.6 70 21 REHYDRATION TIME VOLUME EQUIVALENTS VOLUME/VOLUME VOLUME/VOLUME EQUIVALENTS 80 27 1-2 hours 3-6 hours 3-6 hours 3-6 hours 3-6 hours 1 hour 1 hour 1000 mL 3.78 L 100 L - - 3780 mL/1000gal 90 32 3.78 L/1000gal 375 375 9.4 7.5 7.5 5.6 5.6 4.7 2.6 1.9 100 mL/hL 660 gals 29.6 mL 1000 µL 100 38

110 26.4 gal 44 33.8 oz 128 oz 18.8 15.0 15.0 11.3 11.3 750 750 9.4 5.3 3.8 120 49

GENERAL TOOLS INDEX AND ORDER FORM 4 PAGE 4 ANALYTICAL SERVICES 5 4 4 5 4 4 5 5 5 4 5 4 5 5 4 4 4 5 4 5 4 5 4 4 4 5 4 6 SUGAR TESTING–REFRACTOMETERFORINITIAL°BRIX SUPPLIES LABWARE AND PAGE 6 6 6 6 6 6 SUGAR TESTING–HYDROMETERFOR°BRIXDURINGFERMENTATIONANDPOST 6 6 6 6 pH METERS 6 6 PHENOLIC ANALYSIS- JUICE ANDCIDER ACETIC ACID PRODUCT ALCOHOL BENTONITE FININGTRIAL BOTTLED WINESTERILITY °BRIX CANNED PACKAGINGPANEL CARBONATION -CAN/BOTTLELEVEL CARBONATION CHECKLEVEL CIDER SENSORYIMPROVEMENTPANEL COPPER CULTURE FORBRETTANOMICES FILTRABILITY INDEX GLUCONIC ACID GLUCOSE +FRUCTOSE HEAT STABILITY(PROTEINS) IRON LACTIC ACID MALIC ACID MICROSCOPIC SCAN MONTHLY QCPANEL PECTIN TEST PCR PANELDETERMININGSPOILAGEMICROORGANISMS pH SEDIMENT/HAZE IDENTIFICATION SO TITRATABLE ACIDITY(TA) TURBIDITY UNFILTERED BOTTLINGPANEL YEAST ASSIMILABLENITROGEN(YAN) 50-111-0019 ITEM # 50-111-0007 20-014-5000 20-063-0100 20-141-0000 20-164-0025 20-126-0000 20-130-0000 20-138-0009 20-138-0005 50-111-0016 50-105-0028 50-250-0200 2 (FREE&TOTAL)-AERATIONOXIDATION Alla France-Analog PRODUCT Atago -DigitalPAL-1 Beaker 5LPolywithhandle Graduated Cylinder 100mLNalgene Kimwipes Pipette Disposable25mLsterile 0°-35° BrixwithCelsiusThermometer -5° to+5°BrixwithCelsiusThermometer 0°-35° BrixwithFahrenheitThermometer -5° to+5°BrixwithFahrenheitThermometer Atago –HandheldDigital Orion StarA111Benchtop Nomasense PolyscanP200 $ 37.00 $ 26.00 $ 83.00 $ 37.00 $ 20.00 $ 110.00 $ 52.00 $ 29.00 $ 400.00 $ 29.00 $ 28.00 $ 52.00 $ 31.00 $ 25.00 $ 21.00 $ 29.00 $ 31.00 $ 25.00 $ 42.00 $ 78.00 $ 31.00 $ 114.00 $ 16.00 $ 62.00 $ 47.00 $ 16.00 $ 16.00 $ 109.00 $ 50.00 PRICE ($) PRICE ($) $ 82.00 $ 380.00 $ 48.00 $ 43.25 $ 7.45 $ 2.05 $ 42.25 $ 42.25 $ 42.25 $ 42.25 $ 145.00 $ 1,082.00 $ 4,400.00 QUANTITY QUANTITY 11 11 10 10 11 11 11 11 11 11 11 11 8 8 8 8 8 8 7 8 7 8 7 8 7 8 7 8 7 8 FERMENTATION 7 PROCESSING FRUIT AND JUICE 6 SPECTROPHOTOMETERS –ADVANCEDLABORATORYANALYSIS LABORATORY SUPPLIES PAGE 6 DISCRETE ANALYZER–ADVANCEDLABORATORYANALYSI 6 SULFUR DIOXIDEANALYSIS-AERATION-OXIDATIONMETHOD 6 SULFUR DIOXIDEANALYSIS-RIPPERMETHOD 6 CARBONATION TESTING–GENERALLEVELSCARBODOSEUR 6 6 CARBONATION TESTING–LABORATORYGRADEPACKAGEDBOTTLEANDCANPIERCING 6 CARBONATION TESTING–LABORATORYGRADETANK 35-212-0010 35-212-0001 35-216-0005 35-216-0500 35-200-0010 35-200-0001 30-024-0020 30-024-0005 35-211-0010 35-211-0001 35-215-0010 35-215-0001 45-052-0010 45-053-0500 45-302-0500 45-180-0010 45-180-0500 45-065-0010 35-160-0100 45-065-0500 35-160-0001 45-160-0010 35-110-0020 45-160-0500 35-110-0001 45-120-0010 35-150-0250 45-120-0500 35-175-0250 45-511-0500 35-130-0250 50-113-0120 ITEM # 50-209-0002 50-112-5000 50-600-0001 50-001-0001 50-001-0000 50-029-0001 50-029-0002 NUTRIFERM NO STOP NUTRIFERM NO STOP NUTRIFERM GRADUALRELEASE NUTRIFERM GRADUALRELEASE NUTRIFERM ENERGY NUTRIFERM ENERGY NUTRIFERM CONTROL NUTRIFERM CONTROL NUTRIFERM AROMPLUS NUTRIFERM AROMPLUS NUTRIFERM ADVANCE NUTRIFERM ADVANCE ENARTISFERM WS ENARTISFERM WS ENARTISFERM QCITRUS ENARTISFERM PERLAGE ENARTISFERM PERLAGE ENARTISFERM MB15 ENARTISZYM RS(P) ENARTISFERM MB15 ENARTISZYM RS ENARTISFERM ESFLORAL ENARTISZYM QUICK ENARTISFERM ESFLORAL ENARTISZYM QUICK ENARTISFERM ES181 ENARTISZYM ELÉVAGE ENARTISFERM ES181 ENARTISZYM CDR-C ENARTISFERM AMR-1 ENARTISZYM AROMMP Vintessential V-120 PRODUCT Vintessential ChemwellT Aeration-Oxidation Setup No.3 Sulfilyser –Semi-AutomatedRipperMethod Alla France Laboratoires Dujardin-Salleron Zahm &Nagel-Series6000 Zahm &Nagel-Series1000 10 Kg 1 Kg 5 Kg 0.5 Kg 10 Kg 1 Kg 20 Kg 5 lb 10 Kg 1 Kg 10 Kg 1 Kg 10 Kg 0.5 Kg 0.5 Kg 10 Kg 0.5 Kg 10 Kg 0.1 Kg 0.5 Kg 1 Kg 10 Kg 25 Kg 0.5 Kg 1 Kg 10 Kg 0.25 Kg 0.5 Kg 0.25 Kg 0.5 Kg 0.25 Kg PRICE ($) $ 1,905.00 $ 15,000.00 $ 891.00 $ 2,880.00 $ 273.00 $ 278.00 $ 1,045.00 $ 1,550.00 $ 220.00 $ 26.00 $ 155.00 $ 25.50 $ 360.00 $ 41.00 $ 200.00 $ 37.50 $ 410.00 $ 52.00 $ 165.00 $ 23.50 $ 550.00 $ 42.50 $ 39.50 $ 490.00 $ 39.40 $ 550.00 $ 17.50 $ 42.50 $ 157.00 $ 425.00 $ 2,450.00 $ 24.75 $ 120.00 $ 490.00 $ 85.00 $ 39.50 $ 50.00 $ 39.50 $ 54.00 QUANTITY

INDEX AND ORDER FORM INDEX AND ORDER FORM 14 14 14 14 14 13 13 13 13 13 13 13 17 13 17 13 17 12 16 12 18 12 18 12 18 12 18 12 18 12 18 12 16 12 17 12 17 14 16 14 16 14 17 14 16 14 14 PAGE 16 DESIGNING AROMAS, FLAVORS AND MOUTHFEELOFCIDER DESIGNING AROMAS, FLAVORS AND MOUTHFEELOFCIDER 35-460-0500 35-455-0500 35-395-0250 35-375-0250 35-380-0250 35-355-0001 35-355-0250 35-360-0001 35-360-0250 35-308-0500 35-320-0010 35-320-0001 35-926-0010 35-362-0001 35-923-0010 35-340-0001 35-930-0003 35-350-0001 35-927-0010 35-350-0250 35-918-0010 35-315-0012 35-918-0001 35-315-0001 35-913-0010 35-306-0001 35-913-0001 35-310-0012 35-916-0010 35-310-0001 35-916-0001 35-416-0001 35-922-0010 35-410-0001 35-921-0010 35-400-0001 35-930-0002 35-725-1000 35-920-0010 35-725-0200 35-930-0000 35-725-0025 35-928-0010 35-725-0001 35-919-0010 35-720-0025 35-720-0001 ITEM # 35-930-0001 SURLÌ VELVETPLUS SURLÌ VELVET UNICO #3 UNICO #2 UNICO #1 ENARTISTAN UVA ENARTISTAN UVA ENARTISTAN SKIN ENARTISTAN SKIN ENARTISTAN SLI ENARTISTAN MAXNATURE ENARTISTAN MAXNATURE INCANTO SPICE ENARTISTAN FRESHFRUIT INCANTO SPECIALFRUIT ENARTISTAN ÉLEVAGE INCANTO SPECIALFRUIT ENARTISTAN ELEGANCE INCANTO SLI ENARTISTAN ELEGANCE INCANTO N.C.WHITE ENARTISTAN CLAR INCANTO N.C.WHITE ENARTISTAN CLAR INCANTO N.C.CHERRY ENARTISTAN CITRUS INCANTO N.C.CHERRY ENARTISTAN BLANC INCANTO N.C. ENARTISTAN BLANC INCANTO N.C. ENARTISPRO FT INCANTO NATURAL ENARTISPRO BLANCO INCANTO DARKCHOCOLATE ENARTISPRO AROM INCANTO DARKCHOCOLATE CITROGUM INCANTO CREAM CITROGUM INCANTO CREAM CITROGUM INCANTO COMPLEXITY CITROGUM INCANTO CARAMEL AROMAGUM INCANTO CARAMEL AROMAGUM PRODUCT 0.5 Kg 0.5 Kg 0.25 Kg 0.25 Kg 0.25 Kg 1 Kg 0.25 Kg 1 Kg 0.25 Kg 0.5 Kg 10 Kg 1 Kg 10 KgChips 1 Kg 10 KgChips 1 Kg Barrel Boost 1 Kg 10 KgChips 0.25 Kg 10 Kg 12.5 Kg 1 Kg 1 Kg 10 Kg 1 Kg 1 Kg 12.5 Kg 10 Kg 1 Kg 1 Kg 1 Kg 10 KgChips 1 Kg 10 KgChips 1 Kg Barrel Boost 1,000 Kg 10 KgChips 200 Kg Barrel Boost 25 Kg 10 KgChips 1 L 10 KgChips 25 Kg Barrel Boost 1 L SIZE $ 332.00 $ 322.00 $ 197.00 $ 196.00 $ 330.00 $ 370.00 $ 97.50 $ 425.00 $ 114.00 $ 187.50 $ 610.00 $ 72.00 $ 215.00 $ 405.00 $ 140.00 $ 235.00 $ 99.00 $ 185.00 $ 80.00 $ 49.00 $ 880.00 $ 250.00 $ 89.00 $ 35.00 $ 880.00 $ 190.00 $ 99.00 $ 675.00 $ 690.00 $ 65.00 $ 78.00 $ 142.00 $ 90.00 $ 112.00 $ 140.00 $ 66.00 $ 99.00 $ 5,100.00 $ 140.00 $ 1,140.00 $ 99.00 $ 206.20 $ 100.00 $ 12.25 $ 140.00 $ 256.25 $ 99.00 $ 14.00 PRICE ($) QUANTITY PAGE ITEM # PRODUCT SIZE PRICE ($) QUANTITY DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER 17 35-930-0004 INCANTO TOFFEE Barrel Boost $ 99.00 17 35-924-0010 INCANTO TOFFEE 10 Kg Chips $ 140.00 16 35-930-0005 INCANTO VANILLA Barrel Boost $ 99.00 16 35-925-0010 INCANTO VANILLA 10 Kg Chips $ 140.00 CLARIFICATION AND ADJUSTING MOUTHFEEL 20 35-675-0001 BENTOLIT SUPER 1 Kg $ 3.25 20 35-675-0025 BENTOLIT SUPER 25 Kg $ 50.00 19 35-665-0001 CLARIL SP 1 Kg $ 32.00 19 35-665-0010 CLARIL SP 10 Kg $ 280.00 20 35-661-0001 CLARIL HM 2.5 Kg $ 437.50 20 35-661-0010 CLARIL HM 10 Kg $ 1,590.00 20 35-701-0001 ENOBLACK PERLAGE 1 Kg $ 31.00 20 35-701-0015 ENOBLACK PERLAGE 15 Kg $ 390.00 19 35-650-0010 FINECOLL 10 Kg $ 1,525.00 19 35-626-0001 GOLDENCLAR INSTANT 1 Kg $ 41.00 19 35-761-0001 PLANTIS AF-P 1 Kg $ 98.00 19 35-761-0010 PLANTIS AF-P 12.5 Kg $ 920.00 20 35-680-0001 PLUXCOMPACT 1 Kg $ 3.25 20 35-680-0020 PLUXCOMPACT 20 Kg $ 64.00 19 35-690-0001 SIL FLOC 1 L $ 8.00 19 35-690-0025 SIL FLOC 25 Kg $ 150.00 20 35-657-0002 STABYL MET 2.5 Kg $ 550.00 20 35-657-0010 STABYL MET 10 Kg $ 1,900.00 ENSURING MICROBIAL STABILITY 21 35-810-0000 EFFERGRAN 125 g $ 3.50 21 35-815-0000 EFFERGRAN 250 g $ 5.75 21 35-810-0001 EFFERGRAN 1 Kg $ 17.50 22 35-761-0500 ENARTIS STAB MICRO 0.5 Kg $ 305.00 22 35-762-0500 ENARTIS STAB MICRO M 1 Kg $ 280.00 21 35-820-0001 WINY 1 Kg $ 4.50 21 35-820-0025 WINY 25 Kg $ 72.50

LOCAL REPRESENTATIVES THROUGHOUT NORTH AMERICA

HOURS Enartis USA is open Monday-Friday 8:30 AM to 5:00 PM (extended hours during harvest)

TERMS Shipping charges and sales tax (as required) are additional. Due to manufacturers’ changes, our prices may change without prior notice. Terms for payment are 30 days net. A service charge of 2% (minimum $ 5.00) will be added to any outstanding balance after 30 days. For international orders, please call or fax for details of shipment and payment. MAIN BRANCH 7795 Bell Road Windsor, CA 95492 Tel: (707) 838.6312 Fax: (707) 838.1765

NAPA VALLEY BRANCH 1282 Vidovich Avenue Suite C St. Helena, CA 94574 Tel: (707) 967.0290 Fax: (707) 967.0295

BUELLTON BRANCH 270 E Hwy 246 Suite 109 Buellton, CA 93427 Tel: (805) 922.6321 Fax: (805) 922.1751

PASO ROBLES BRANCH 1850 Ramada Drive Suite 3 Paso Robles, CA 93446 Tel: (805) 591.3321 Fax: (805) 591.3322

www.enartis.com

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