2020 Cider Handbook of Products, Services and Supplies Table of Contents

2020 CIDER 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 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 Malic Acid 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 Acetic Acid ashydrogen such off-flavors sulfide (H of production the to leading and kinetics fermentation affecting yeast, to stress cause may YAN of successful A nitrogen. fermentation requires 100-200 mg/L. inorganic Insufficient or too high levels and organic assimilable yeast (YAN) Nitrogen Assimilable Yeast acid andlevelsvarybetween3-8g/Laverage. malic of g/L as expressed is It balance. cider on impact important (TA) Acidity Titratable different applesiskeytothefinalbalanceinqualityciders. usually between 3.3 and 3.7, which is one of the reasons a blend of 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 ciders, of balance and texture the apple impacts greatly of profile organoleptic and stability pH when G+F<100mg/100mL). complete considered (fermentation fermentation of completion measuring recommended (often referred to as residual sugar) to confirm the fermentation, of end the At Specific Gravity on thecultivatedvariety,withsomeranginghigherorlower. starting kinetics. the Apples 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 sucrose information provides of gram 1 is (1°Brix °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 Testing Parameters &Analytical a a iprat mat n irba saiiy oxidative stability, microbial on impact important an has by is a measure of percentage of sugar in an aqueous solution aqueous an in sugar of percentage of measure a is 2 is the main organic acid present in cider. It contributes It cider. in present acid organic main the is S). a b poue b yat solg microorganisms spoilage yeast, by produced be can isanotherformofdissolvedsolidsmeasurement. 2 at lower pH levels. At the juice stage, pH is pH stage, juice the At levels. pH lower at is the measure of organic acids and has an has and acids organic of measure the is s cluain f h total the of calculation a is lcs + Fructose + Glucose is 3 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 Scans Microscopic Formation ofgelindicatespectinpresence. minutes. ten wait and alcohol 95% acidulated of mL 50 add juice, of mL 25 take test, pectin quick a For Tip: filtration. during issues difficult. be may filtration and clarification present, are pectins If cider. in pectin 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, it soften is to often attributed desired to be microbial can this While fermentation. malolactic Acid Lactic 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 Turbidity material. SO Free of levels lower require ciders Canned material. package on based adjust to important is SO calculated with SO Molecular reactions. oxidation from protect and spoilage 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. Reaction) Chain (Polymerase PCR 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 and is an important measure of the visual quality of cider. of quality visual the of measure important an is a b ue t tak n udrtn te tts of status the understand and track to used be can rvds nomto o te eiul otn of content residual the on information provides Iron Free Glucan Testing Glucan give a snapshot of the microbial health of juice of health microbial the of snapshot a give r uiie b plpeooiae enzymes, polyphenoloxidase by utilized are

SO 2 and pH 2 values. Recommended molecular tominimizedegradationofliner is also recommended to reduce to recommended also is or Molecular SO Culture Plating Culture 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 PANEL PRICING BOTTLED WINESTERILITY CARBONATION –CAN/BOTTLELEVEL CARBONATION CHECKLEVEL TURBIDITY SO ALCOHOL ACETIC ACID MICROSCOPIC SCAN LACTIC ACID MALIC ACID GLUCOSE +FRUCTOSE PECTIN TEST TITRATABLE ACIDITY(TA) pH YEAST ASSIMILABLENITROGEN(YAN) °BRIX 2 (FREE &TOTAL)-AERATIONOXIDATION $ 120.00 Juice S S S S S S

Post-Fermentation $ 180.00 4 S S S S S S S S S Sample Requirement: 3xPackagedProduct Molecular), Turbidity. 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 Sample Requirement:2x750mL as MalicAcid),Turbidity. Scan, Pectin Test, pH,SO Microscopic Level, (by GC),Carbonation Alcohol Acid, Acetic Includes: bottling to prior cider prepare grouped intoonepanel. to needed information the All Pre-Bottling Panel for Cider Pre-Bottling $ 190.00 S S S S S S S S S 2 (Free, Total and Molecular), TA(expressed Post-Bottling $ 170.00 S S S S S S S

2 (Free, Total and (Free, by $ 38.00 $ 54.00 $ 30.00 $ 16.00 $ 49.00 $ 27.00 $ 38.00 $ 43.00 $ 32.00 $ 26.00 $ 26.00 $ 32.00 $ 16.00 $ 16.00 $ 55.00 $ 21.00 Price Evaluates the risk of bottling cider without filtration. This panel 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 Sample Requirement:250mL Includes: pH,FreeSO Essential formonitoringcidermicrobialstabilityduringageing. Monthly QCPanel Available uponrequest,pleaseinquirefordetails! Nutritional Content Panel Sample Requirement:500mL Includes: alcohol testing. request packaging also please alcohol, 18% to than products. greater with incanned samples prior For degradation life parameters shelf influence chemical can which key the Evaluates PackagingCanned Panel Sample Requirement:500mL for Yeast,CultureBacteria. Includes: re- fermentation andmicrobialpopulation. bacteria or yeast for potential identify to stability for checks by Brettanomyces, Lactic AcidBacteria(Lactobacillus, Brettanomyces, Copper, Iron,SO Malic Acid, Turbidity,AceticCulture Glucose+Fructose, 2 , MolecularSO 2 (Free andTotal),Aluminum,Chloride,pH. 2 , AceticAcid,MicroscopicScan. $ 112.00 $ 117.00 $ 150.00 $ 80.00 5 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 Sediment/Haze Identification Gluconic Acid Ethylphenols (4EP/4EG) Culture for Chloride Aluminum Iron Copper Bentonite FiningTrial Brettanomyces

50 mL 250 mL 1 FinishedBottle 50 mL 50 mL 100 mL 100 mL 50 mL 50 mL 750 mL $ 600.00 $ 64.00 $ 32.00 $ 73.00 $ 29.00 $ 50.00 $ 75.00 $ 30.00 $ 30.00 $ 85.00 $ 22.00

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 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 Aeration-Oxidation Setup No.3 SULFUR DIOXIDEANALYSIS-AERATION-OXIDATIONMETHOD Vintessential ChemwellT DISCRETE ANALYZER–ADVANCEDLABORATORYANALYSIS Vintessential V-120 SPECTROPHOTOMETERS –ADVANCEDLABORATORYANALYSIS Nomasense PolyscanP200 PHENOLIC ANALYSIS-JUICEANDCIDER Orion StarA111Benchtop Atago –HandheldDigital pH -5° to+5°BrixwithFahrenheitThermometer 0°-35° BrixwithFahrenheitThermometer -5° to+5°BrixwithCelsiusThermometer 0°-35° BrixwithCelsiusThermometer SUGAR TESTING–HYDROMETERFOR°BRIXDURINGFERMENTATIONANDPOST Atago -DigitalPAL-1 Graduated Cylinder 100mLNalgene Kimwipes Alla France-Analog SUGAR TESTING–REFRACTOMETERFORINITIAL°BRIX Beaker 5LPolywithhandle Pipette Disposable25mLsterile METERS 6 Item #20-126-0000 Item #50-111-0007 Item #20-063-0100 Item #20-014-5000 Item #20-164-0025 I Item #50-111-0019 Item #50-029-0002 Item #50-029-0001 Item #50-001-0000 Item #50-001-0001 Item #50-600-0001 Item #50-112-5000 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 tem #20-141-0000 by $ 16,500.00 $ 1,590.00 $ 1,075.00 $ 2,970.00 $ 2,010.00 $ 4,530.00 $ 1,110.00 $ 285.00 $ 280.00 $ 915.00 $ 145.00 $ 390.00 $ 44.00 $ 44.00 $ 44.00 $ 44.00 $ 45.00 $ 50.00 $ 85.00 $ 2.00 $ 7.50 1 kg ENZYMES Services andSuppliesforacompletelistofavailableenzymes. and clarification, and require β-glucanase enzymes to cut the bonds to allow for removal. filtration impact negatively which polysaccharides chained are colonies, microbial by formed Glucans, 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 Dosage: difficult tofilterciders. Applications: •Exceptionalbreakdownofglucanstoimprovefilterability •Liquidpectolyticenzymewithbetaglucanaseactivity EZFILTEREnartisZym or glucans,tryour EnartisZymEZFILTER! TIP: Manager forThreeBrothersWineries &Estates(NY) efficiency in a short amount of time.” - great with microns .4 to microns 8 from move to able were we pre-fermentation and EZFilter EnartisZym with dose One filters. frame and twoplateand ready cider)withoneassistant of ciderina 25 tobottle day period (fermentation gallons 8,500 over to turn am trying I filter. to difficult from EZFilter Enartis are very promising. Cider EnartisZym is notorious for being of impressions initial “My for CascadeWineServices(OR) - enzyme treatments.” and glucanase pectinase from separate as wellwhatwe’veseen just worked alone EZFilter EnartisZym speeds. filtration in increase and timing is right, we’ve literally seen a 40-50-60% filter more easily than those that are not. If the dosing ciders treatedwith both a pectinase anda glucanase of cider over the years and thereis no question that ofgallons of thousands hundreds filtered “We’ve 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? If your cider analysis comes back POSITIVE for pectins for POSITIVE back comes analysis cider your If 3-6mL/hL(114-227mL/1,000gal)forjuiceandcider Prior to fermentation in juice, post fermentation in (Item #35-177-0001) Allan Whetstone, Director of Operations JustinPaolicelli, Production FILTRATION IMPROVES $ 85.00 7 25 1 1 kg 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? Dosage: • • • EnartisZym Dosage: difficult toclarifyciders. Applications: • • • RS EnartisZym kg kg High pectin-lyasecontentforquickdepectinization Developed forjuiceclarificationbyflotation Liquid pectolyticenzyme Reduces solidscontentandimprovesfiltrationdramatically Intense andrapiddepectinizationreaction side other activities tobreakdownthe“hairyzone”ofpectins and hemicellulasic with enzyme pectolytic Liquid 2-4mL/hL(75-151mL/1,000gal)forjuice 3-6 mL/hL(114-227mL/1,000gal)forjuiceand cider Priortofermentationinjuiceandpost QUICK Please contactusor see ourcurrentHandbookof (Item #35-110-0020) (Item #35-110-0001) (Item #35-160-0001) $2,500.00 $106.00 $ 162.00

PROCESSING FRUIT AND JUICE FERMENTATION 0.5 kg Dosage: EnartisTan Citrusduringfermentation. Tip: requirements, mosteffectiveinjuicewithlittletonoSO peach, pear flowers, and pineapple. Low fruit, producer of tropical H citrus, of notes fresh and zesty Intensifies Enartis 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 Enartis 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 10 kg 0.5 kg Dosage: Enartis YEAST ones. It is a concentration of quality and efficiency in every Lucia Melchiori&C(Italy) efficiency and quality of - 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 F F F MatteoCorazzolla,CiderProduceratL.M.diMaria S productioninmust/juicewithinsufficientYAN. erm erm erm 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 PERLAGE QCITRUS WS (Item #45-180-0010) (Item #45-180-0500) (Item #45-302-0500) (Item #45-052-0010) (Item #45-053-0500) 2 S. 2 S. Minimal nutrition SELLER SELLER 2 BEST BEST . $ $ 560.00 $ $ $ 43.00 500.00 40.00 40.00 8 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 Enartis Enartis 0.5 kg 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. Enartis 10 kg 0.5 kg Dosage: requirements. 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 esters. of activity) content (ß-lyase high thiols produce express and to ability dual with strain Yeast Enartis 10 kg 0.5 kg 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) F F F F erm erm erm erm 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 Gravenstein Hwy. MB15 ESFLORAL AMR-1 ES181 (Item #45-160-0010) (Item #45-160-0500) (Item #45-511-0500) (Item #45-120-0010) (Item #45-120-0500) (Item #45-065-0010) (Item #45-065-0500) 2 , eim nutritional medium S, 2 S, minimal nutritional minimal S, $ $ 570.00 $ 440.00 $ $ $ 44.00 $ 25.00 500.00 40.00 40.00

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

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 Brettanomyces EnartisStab MicroM oxidation protection Winy balance toreduceH Nutriferm Advance increased cultivatedapplevarietyaroma EnartisFerm WS enhance aromaproduction fermentation. Strengthenyeasttominimizeoffaromasand Nutriferm AromPlus and toaidclarificationfiltration EnartisTan Blanc hemicellulase sideactivities Focused pectinase,polygalacturonase,cellulaseand EnartisZym RS Lactobacillus hulls. Reducespoilagemicrobeslike EnartisStab MicroM ENARTIS RECOMMENDATIONS Requires zerotankmixingafteraddition! Effergran factors andensurecompletefermentation apple flavor EnartisFerm AMR-1 : Pure,highqualitypotassiummetabisulfite.Microbialand : Effervescentgranulatedpotassiummetabisulfite. and , 9 Acetobacter : Enzymeforclarificationandtoaidfiltration. Aromatic CiderProduction : Cleanfermentationacrossciderstyles, Pediococcus : Gallictanninforprotectionfromoxidation 2 : Intensearomaticexpressiontoenhance : Nutrientprovidingcompletenitrogen S production,providedetoxifyingsurvival TYPE OFCIDER : Pre-activatedchitosan,purifiedyeast : Removesspoilagemicrobessuchas : 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 25 g/hL 25 g/hL 20 g/hL 10 g/hL 10 g/hL 2 2

FERMENTATION FERMENTATION current HandbookofServicesandSuppliesforacompletelistavailableyeastnutrients. depletion. sugar 1/3 at factors survival with nitrogen inorganic and inoculation at micro-nutrients and acids 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 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, Add Oxygen: 1-3mg/Leachdayfor3-4days.Totaloxygenaddition between10-20mg/Lduring fermentation. or 30g/hL 30 g/hL 30 g/hL YAN <80mg/L NUTRIFERM ADVANCE NUTRIFERM AROMPLUS NUTRIFERM ENERGY

10 Nitrogen deficiency often results in stuck or sluggish fermentations andoff-flavor fermentations orsluggish instuck results often deficiency Nitrogen WHAT ISTHEIMPACTOFINSUFFICIENTYAN? 10 g/hLofDAPrepresents20mg/LYAN. WHAT ISTHEYANCONTRIBUTIONOFDAP? Gradual Release in contained ammonia 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 as such 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 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? sugar transport, and H of off-flavors of production unwanted the reduction and metabolism yeast population, of interruption yeast premature insufficient cause can It performance. their reduce significantly and cells yeast on stress induce can levels YAN Low production. 20 g/hLN 2 S. UTRIFERM NO STOP at inoculation, when yeast metabolism is not affected. At 1/3 of fermentation, of 1/3 At affected. not is metabolism yeast when inoculation, at . 2 o ue (rcros f ty craae. ih A, s well as YAN, High carbamate). ethyl of (precursors urea or S or 20g/hL 80 mg/L

or or Nutriferm Nutriferm 10 kg 1 kg Dosage: sugar depletion. Usage: • • • NUTRIFERM ADVANCE Dosage: inoculation. Usage: successfulfermentations • intensity,freshnessandcomplexity • thiamine • NUTRIFERM AROM PLUS Dosage: inoculation. Usage: • acid,andincreasesproductionofpolysaccharides • nutrients • NUTRIFERM ENERGY 10 kg 1 kg 10 kg 1 kg rvds uvvl atr t ipoe es vaiiy n ensure and viability yeast improve to factors survival Provides as yeast by used acids amino selected of content Elevated Autolyzed yeast with an elevated content of free amino acids and Vitalininitialphasesofyeastmultiplication H of formation early prevents micro phase, lag Shortens and salts mineral (thiamine), vitamins acids, Amino rcros f rmtc opud t srnl increase strongly to compounds aromatic of precursors exerts detoxifying action H prevents tolerance, alcohol yeast Improves maintaining while kinetics efficient sugartransport fermentation and irregular yeast Prevents inactivated DAP, cellulose containing additive Complex Suspendin10timesitsweightofwarmwaterandaddat1/3 Dissolvein10timesitsweightofwaterandaddafteryeast Dissolvein10timesitsweightofwaterandaddafteryeast 20-40g/hL(1.7-3.4lb/1,000gal) 10-30g/hL(0.8-2.5lb/1,000gal) 10-30g/hL(0.4-1.3lb/1,000gal) (Item #35-215-0010) (Item #35-215-0001) (Item #35-211-0010) (Item #35-211-0001) (Item #35-200-0010) (Item #35-200-0001) 2 S formation and 2 S and acetic PREVENTS INCREASE AROMA H $ 170.00 $ 430.00 $ 380.00 $54.00 $ 25.00 $ 43.00 2 S

11 20 kg Dosage: Usage: • • NUTRIFERM CONTROL 10 kg 1 kg Dosage: Usage: • • NUTRIFERM NOSTOP 5 kg 1 kg 0.5 kg Dosage: Usage: • • • • NUTRIFERM GRADUAL RELEASE eoe txn ad rmts la ad complete and clean promotes and fermentations toxins Removes Yeast hulls and prevents integrity, membrane corrects fermentationanomalies yeast maintain Helps Inactivated yeastandautolyzed additions during cellaroperation daily for need the limiting by management nutrition Facilitates cleanliness H prevents prevents stuck or sluggish fermentation and improves aromatic 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

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 #35-212-0010) (Item #35-212-0001) (Item #35-216-0005) (Item #35-216-0001) (Item #35-216-0500) 2 production, S $ 200.00 $ 230.00 $ 160.00 $ 27.00 $ 48.00 $ 26.50

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 • Enhances fruit and floral notes, balances mouthfeel and mouthfeel balances • notes, floral and fruit Enhances • • • Enartis 12.5 kg 1 kg Dosage: • • Enartis 12.5 kg 1 kg Dosage: • • • Enartis 1 kg Dosage: in combinationEnartisFermQCitrus. Tip: • • • Enartis T DURING FERMENTATION 1 kg Dosage: annins mrvs rmtc tblt ad rsns throughout freshness and stability 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 ageing 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) T T T T an an an an ELEGANCE CLAR BLANC CITRUS (Item #35-315-0012) (Item #35-315-0001) (Item #35-310-0012) (Item #35-310-0001) (Item #35-306-0001) (Item #35-350-0001) FILTRATION IMPROVES SIDRA STYLE Please contactusor see ourcurrentHandbookof Services andSuppliesfor a complete $ 250.00 $ 687.50 $ 196.00 $ 191.00 $ 35.00 $ 65.00

12 • • • • • Enartis P 1 kg Dosage: • • • • • Enartis 1 kg Dosage: • • • • • • Enartis 1 kg Dosage: Softens astringencyandbalances bitterness Produces fresher,moreintense and lastingaromas Ensures antioxidantprotection improve that mannoproteins mouthfeel andbody yeast readily-soluble Releases Yeast derivativesrichinsulfur-containing peptides 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 yeast in rich and derivatives (polyvinylimidazole/polyvinylpyrrolidone) PVI/PVP Softens astringencyandbalances bitterness Produces fresher,moreintense and lastingaromas Enhances productionoftropical andspicyaromas Ensures strongantioxidantprotection mannoproteins readily-soluble of which improvemouthfeelandbody quantities large Releases thermal treatment by obtained peptides sulfur-containing in rich derivatives Yeast 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) P P P ro ro ro AROM FT BLANCO (Item #35-416-0001) (Item #35-410-0001) (Item #35-400-0001) RECOMMENDED $ 147.00 $ 116.00 $ 68.00

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 0.5 kg Dosage: • • • • Enartis 1 kg Dosage: • • • Enartis 10 kg 1 kg Dosage: • • • • Enartis annins rtcs rm xdto, teghn ato o SO of action strengthens oxidation, improves shelf life throughoutmaturationandatbottling 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 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) T T T an an an SLI ELEVAGE MAX NATURE (Item #35-308-0500) (Item #35-340-0001) (Item #35-320-0010) (Item #35-320-0001)

$ 193.50 $ 243.00 $ 630.00 $ 75.00 2 and

13 1 kg Dosage: • • • Enartis 1 kg Dosage: • • • Enartis 1 kg Dosage: • • • Enartis Enriches mouthfeel incidersandincreasescomplexity Enhances apple flavorsandaromas Grape seedtanninobtainedfrommaturewhitegrapes Expresses thioliccharacter Improves aromaticcleanliness,improvesmouthfeel Condensed tannins extracted fromwhitegrapeskins in texture apple fresh ciders withlow tannins imparts and aromas apple Freshens Excellent antioxidant capacity skins Condensed tannins extracted from lemon trees and white grape 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) T T T an an an UVA SKIN FRESHFRUIT (Item #35-355-0001) (Item #35-360-0001) (Item #35-362-0001)

$ 382.00 $ 438.00 $ 418.00

DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER 0.25 kg Dosage: aromas; structure;white,roséandsparklingciders. Recommendations: Tip: • exotic from extracted tannins hydrolyzable and Condensed • Enartis 0.25 kg Dosage: rosé ciders. Recommendations: • • • Enartis 0.25 kg Dosage: mouthfeel; white,roséandsparklingciders. Recommendations: • • • Enartis 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 tannins? Why are EnartisTan the market. EnartisTan the Enartis, UNICO by Developed characteristics. unique with sensory tannins obtain to etc.) seed, leaf, (wood, raw and materials species botanical new for looking constantly is Enartis EnartisTan notes. species ofwood. berries andblackcurrant. quality andrichnessofitsaromas. rses ie aoa ehne ctu, oaia ad floral and botanical citrus, enhances aroma, cider Freshens Increases softness,structureand“sweetness.” fresh ascherry, such aromas fruit red enhances Significantly Condensed tannins extractedfromofredfruittreewood. Contributes tovolume andstructure ofcider. Intense and delicate vanilla, chocolate and toasted oak aromas. the for selected oak toasted from extracted tannins Ellagic Particularlysuitableforwhite,sparklingandlateharvestciders. range is a unique line of tannins with no close matches in matches close no with tannins of line unique a is range 0.5-5g/hL(0.04-0.4lb/1,000gal) 0.5-5g/hL(0.04-0.4lb/1,000gal) 0.5-5g/hL(0.04-0.4lb/1,000gal) T T T an an an UNICO UNICO UNICO Red fruit aromas; freshen aromas; structure; Redfruitaromas;freshen balance oakaromas;structure; Medium-toasted Freshen aromas; citrus, floral and botanical and floral citrus, aromas; Freshen UNICO (Item #35-395-0250) (Item #35-375-0250) (Item #35-380-0250) UNICO #2 #1 #3 tannins different from other from different tannins Range $ 172.50 $ 202.00 $ 340.00 14 AROMAGUM 1,000 kg 200 kg 25 kg 1 L Dosage: • • • • CITROGUM 0.5 kg Dosage: prior tobottling. Application: • • • • SURLÌ VELVET PLUS 0.5 kg Dosage: to bottling. Application: • • • SURLÌ VELVET 25 kg 10 kg Dosage: addedbefore can be microfiltration. and membranes filtration on effect blocking Application: • • 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 Improves colloidalstructureandstability and roundness andreducesthesensationofastringency volume increases intensity, and complexity aromatic Enhances in Antioxidant properties toextendshelflife rich mannoproteins, wall cell antioxidant sulfur peptides yeast soluble Completely Improves colloidalstructureandstability and roundness andreducesthesensationofastringency volume increases intensity, and complexity aromatic Enhances Completely soluble yeastcellwallmannoproteins and perception aroma fruit maintains freshnessovertimeafterbottling intensifies aromas, Stabilizes Gum Arabicsolution 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 #35-720-0025) (Item #35-720-0010) SELLER $ 5,500.00 $ 1,200.00 BEST $ 225.00 $ 342.00 $ 332.00 $ 262.50 $ 130.00 $ 13.00

BENEFITS ANDCOMPOSITION CITROGUM AROMAGUM GUMS SUR SUR POLYSACCHARIDES PRE-BOTTLING EnartisPro EnartisPro BLANCO EnartisPro POLYSACCHARIDES FERMENTATION EnartisTan SKIN EnartisTan UVA EnartisTan SLI MAX NATURE EnartisTan FRESH FRUIT EnartisTan EnartisTan TANNINS MATURATION EnartisTan EnartisTan EnartisTan EnartisTan BLANC TANNINS FERMENTATION LÌ LÌ VELVETPLUS VELVET FT AROM CITRUS ELEGANCE CLAR

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 Orange 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 • • • INCANTO NATURAL (Not availablein Barrel Boost) 10 kgChips 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 toasted and months 18-36 aged oak American and 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 (Not availableinBarrelBoost) 10 kgChips • • • • INCANTO improves balanceandfinesse. Increases ciderstructure,volume, andsmoothness characteristics ofcider. aromatic Enhances fruit, vanilla, coconut, cedar and freshness. Preserves French oak,untoasted. and fruitiness. Increases ageingpotential. Increases volume,roundnessand softenstanninstructure. Respects aromatic characters of apples and enhances freshness American oak,untoasted. Cappuccino, Caramel, Butter Pinole,Hazelnut Almond, PERCEPTION OFSWEETNESS Black coffee, Toasted bread Juniper, Mint, Eucalyptus Bourbon, Tropicalfruit SLI (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, Apricot Licorice Vanilla SELLER BEST $ 100.00 $80.00 16 10 kgChips Barrel Boost • • • INCANTO CARAMEL 10 kgChips Barrel Boost • • • INCANTO CREAM 10 kgChips Barrel Boost • • • INCANTO VANILLA hazelnut, vanillaandlightspice. imparting excessivetannins. excessive tannins. toasted almond,butter. Increases smoothnessandsweetness. toasted almond, butter, sugar, toasted cappuccino, Caramel, French oak,medium-toast. without sweetness and volume smoothness, Increases Vanilla, coconut, butter, cappuccino, andlicorice. French oak,medium-toast. hazelnut, Increases smoothness, volume and freshness fruit, without imparting tropical honey, 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 #35-925-0010) (Item #35-930-0005) (Item #35-930-0000) Barrel Mimic Effect Aromatic Impact High

COMPLEXITY VANILLA SLI NATURAL Perception of Sweetness CREAM Please contact CARAMEL $ 145.00 $ 102.00 $ 145.00 $ 102.00 $ 145.00 $ 102.00

10 kgChips Barrel Boost • • • INCANTO SPECIAL FRUIT (Not availableinBarrelBoost) 10 kgChips • • • INCANTO COMPLEXITY MIMICBARRELEFFECT (Not availableinBarrelBoost) 10 kgChips • • • INCANTO SPICE excessive tannins. Enhances freshness,fruitinessandcomplexity. Increases smoothness, volume and structure without imparting without structure and volume smoothness, Increases Spicy, black pepper, caramel, licorice, vanilla and coconut notes. French oak,medium-toast. Cappuccino, Caramel, Butter coconut. Increases structure,softnessand sweetnessperception. vanilla, caramel, 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 ENHANCE SPICY NOTES 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 -Heavy Medium Medium Untoasted Untoasted TOAST $ 145.00 $ 102.00 $ 100.00 $ 220.00 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 vanilla, andapricot. Very smooth,sweet andcomplex. hazelnut, almond, toasted bread, toasted macchiato, Café French oak,mediumplustoast. hazelnut andlicorice. Increases volume,structureand tannins. toasted 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 $ 145.00 $ 102.00 $ 145.00 $ 102.00

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: containing are solublewoodextracts Incanto NC(NoChips)products INCANTO NCRANGE 10 kg 1 kg Dosage: volume andstructure. Recommendations: • • • • INCANTO NC Improves colorstability,especiallyinrosécider. roundness, structureandbalance. Enhances oakaromasandaromaticcomplexity,increases Mimics theeffectofmedium-toasted oakpowder. Inactivated yeastandtannins. 9,5 8,5 10 7,5 9 8 5-50g/hL(0.4-4.2lb/1,000gal) Incanto NCduringfermentationimprovescolorintensityandstability. CONTROL Medium-toasted oak; color stability;complexity; Medium-toasted (Item #35-916-0010) (Item #35-916-0001) 10* (A420+A520+A620) INCANTO NC COLOR INTENSITY INCANTO NC

OAK DUST SELLER BEST $ 700.00 $ 80.00

18 10 kg 2.5 kg Dosage: cider. white, roséandsparkling and spicyaromas;volumestructure; Recommendations: • • • INCANTO NCCHERRY 10 kg 2.5 kg Dosage: and structure. Recommendations: volume. • • • INCANTO NCWHITE • NOsolids=damagetofacilitymachinery • NOmicrobialcontamination • NOcoloradsorptionbysolids • Betterintegrationincider • Easy-to-useforfacilitystaff • Lowdosage Why usetheIncantoNCRange? • Decreasereductivecharactersduringfermentation • Minimizeherbaceousnotesinunderripegrapes • Increasesweetnessperception • Improvemouthfeelandstructure • Highlightfruitandfloralnotes • Increasecomplexoakaromas Applications ofIncantoNC 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. 5-50g/hL(0.4-4.2lb/1,000gal) 5-50g/hL(0.4-4.2lb/1,000gal) Colorstability;antioxidant;complexity;fruity complexity; volume oak; antioxidant; Untoasted (Item #35-913-0010) (Item #35-913-0002) (Item #35-918-0010) (Item #35-918-0002) $ 900.00 $ 250.00 $ 800.00 $ 225.00 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 Dosage: • • • SIL FLOC CLARIFICATION AIDES 10 kg 25 kg 1 L

23 forcompletetrialprotocols. dosages. and agents fining different with trials bench Set-up HOW TO CHOOSETHERIGHTFININGAGENT? settle withtime. Sedimentation adsorption ofcompoundsandformationfloccules. 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) mlclr neatos ae o cag, hmcl od, bopin or absorption bonds, chemical charge, on based interactions molecular : : since the floccules formed are not soluble and heavier than cider, they cider, than heavier and soluble not are formed floccules the since : (Item #35-650-0010) (Item #35-690-0025) (Item #35-690-0001) Please contactusorseepage

$ 1,525.00 $ 162.50 $ 8.50

19 10 kg 1 kg Dosage: • • • SP CLARIL 12.5 kg 1 kg Dosage: • • PLANTIS AF-P 1 kg Dosage: • • • • INSTANTGOLDENCLAR stages. 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. 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? Improves aromaticcleanlinessand reducesbitterness Prevents andtreatsoxidationbrowninginjuicecider Bentonite, PVPP,potassiumcaseinateandsilica polyphenols weight responsible for oxidationandastringency molecular small and catechins Removes gelatin, to Alternative protein. isinglass andpotassium caseinate potato 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 PVI/PVP-based products, designed for specific applications and cider making cider and applications specific for designed products, PVI/PVP-based 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 SELLER BEST $ 290.00 $ 980.00 $ 103.00 2 $ 33.00 $ 43.00 to the Please and

CLARIFICATION AND ADJUSTING MOUTHFEEL CLARIFICATION AND ADJUSTING MOUTHFEEL 10 kg 2.5 kg Dosage: • • • HM CLARIL 10 kg 2.5 kg Dosage: • • • STABYL MET dob hay eas C, e A) n removes and (polyvinylimidazole/ Al) Fe, PVI/PVP (Cu, Prevents oxidation,browningandoxidationofaromas metals hydroxycinnamic acidsandlowmolecularweightcatechins heavy of Adsorbs polyvinylpyrrolidone) andpre-activatedchitosan 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 3.23

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

STABYL 1.60

MET 80 g/hL 0.15 0.16 CLARIL

HM 25 g/hL 0.74 1.71

CLARIL Cupper mg/L Iron mg/L

HM 80 g/hL REMOVES REMOVES METALS METALS $ 1,640.00 0.15 $ 1,960.00 $ 452.50 $ 550.00 0.65

20 20 kg 1 kg Dosage: Allow toswell3-6hours. Usage: • • PLUXCOMPACT 25 kg Dosage: Allow toswell3-6hours. Usage: • • BENTOLIT SUPER 15 kg 1 kg Dosage: in suspensionfor15-20minutes. Usage: • • • ENOBLACK PERLAGE Generates limitedquantityofhighlycompactlees Granulated calciumbentonitesodiumactivated Excellent clarificationwithgoodproteinremoval Powdered calciumbentonitesodiumactivated Removes ochratoxinA(OTA) High decolorizing capacity of spread (reduces form pellet carbon dust) in carbon activated Vegetal 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 #35-701-0015) (Item #35-701-0001) $ 405.00 $ 70.00 $ 56.25 $ 32.00 $ 3.50

to control and eliminate. on cider quality. Capable of developing at any time during the cider making process, spoilage microbes effects negative are major 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 walls. cell microorganism on macromolecules of residues charged negatively the with interfere The action. antimicrobial activity of chitosan 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 Chitin of chitosan is a de-acetylation cationic polysaccharide that interacts partial with a wide spectrum of the microorganisms, from Produced WHAT ISCHITOSAN? SO of reduction contamination, chitosan-based fining agentscanremovespoilagemicroorganisms. microbial of case the In ALTERNATIVES TOSO inboth it supplies and metabisulfite powder andgranularforms. potassium of manufacturer leading the is Enartis an as cider SO in of dependent: SO properties acts antimicrobial dioxide The Sulfur antimicrobial. dioxide. and sulfur antioxidasic antioxidant, with preserved be can quality Cider WHAT ISTHEROLEOFSO SO - - ANTI-MICROBIAL ACTIONS 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

grams WINYtoadd 2 2 Aspergillus niger 3 + groups) that $ 72.50 2 $ 4.50 r pH are ),

21 ( Pre-activated Enartischitosan-highsurfacecontact Standard chitosan-lowsurface contact the standardchitosanavailableonmarket. than concentrations lower with and faster reacts It fermentation. alcoholic affect not does - - - fermentation - - - WHEN TOUSEENARTISSTABMICROM other non- 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? 250 g 125 g • • EFFERGRAN 1 kg ppm TotalSO 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 during M Micro Stab of g/hL 10-20 fermentation: malolactic avoid or delay Control, Manage “compromisedfruit”andreducebacterialpopulations Prevention ofvolatileacidityproduction:70g/tonStabMicroMafterpressing ail dsovs asrn a ooeeu ad rapid and homogeneous volumes ofupto50,000L(13,200gal) a SO of assuring distribution dissolves, Rapidly Effervescent, granulatedpotassiummetabisulfite Total SO

Saccharomyces , STANDARD CHITOSAN 50 40 30 20 10 Oenococcus 2 (mg/L) 2 desired ( 0.40 yeast. Its effect on effect Its yeast. , × 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 Saccharomyces cerevisiae ENARTIS ACTIVATEDCHITOSAN g/1,000 gal ) = 473 379 284 189 94

grams EFFERGRAN toadd grams EFFERGRAN , Schizosaccharomyces is insignificant and insignificant is lbs/1,000 gal $18.00 Pediococcus 1.05 0.84 0.63 0.42 0.21 6.00 $ 3.63 $ and ,

ENSURING MICROBIAL STABILITY ENSURING MICROBIAL STABILITY 1 kg Dosage: • • • • • • Enartis 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 SO Preparation and lysozyme to antimicrobial properties alternative vegan Allergen-free, CONTROL CONTROL 5-20g/hL(0.4-1.7lb/1,000gal)

2E+03 8E+05 S tab MICROM 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 $ 289.00

1E+04 2E+04 2 for ZYGOSACCHAROMYCES

LACTOBACILLUS 10 g/hL

22 4E+03 ENARTISSTAB MICRO 5 g/hL ENARTISSTAB MICRO

2E+02 0.5 kg Dosage: • • cider for clarification and fermentation after Recommended • • • • Enartis Holt, BlackAppleCrossing(USA) - sulfites.” without product can-stable a produce effectively to able been have we pasteurization and products Enartis “With 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 SO Preparation ofpre-activatedchitosanfrom and lysozyme to antimicrobial properties alternative vegan Allergen-free, 20 g/hL

2E+03 3-15g/hL(0.25-1.25lb/1,000gal) 10 g/hL S 30 g/hL 8E+01 tab 8E+01 MICRO (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 $ 314.50 20 g/hL

Trey 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 STABYL PVI/PVP PLUXCOMPACT PLUXBENTON N PLANTIS AF-P GOLDENCLAR INSTANT FINECOLL CLARIL SP CLARIL HM BENTOLIT SUPER 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 before evaluating. - - - - to betested: For tanninsandpolysaccharides:ciderscanbetastedimmediatelyafteraddition. 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. Prepare 1% (1g in 100 mL), 2% (2g in 100 mL) or 5% (5g in 100 mL) treatment solutions of the product 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 MAXIMUM 1.225 1.105 1.165 1.115 1.037 1.105 1.105 1.1 1.1 (Kg/dm

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 1.05 1.17 1.16 1.11 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 1:10 1:20 1:10 1:20 1:20 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 1.5 1.3 2.0 1.5 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 1.9 1.6 2.5 1.9 0.9 0.6 70 21 REHYDRATION TIME VOLUME EQUIVALENTS VOLUME/VOLUME VOLUME/VOLUME EQUIVALENTS 80 27 3-6 hours 3-6 hours 1-2 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 5.6 4.7 7.5 5.6 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 11.3 15.0 11.3 750 750 9.4 5.3 3.8 120 49

GENERAL TOOLS INDEX AND ORDER FORM 4 5 4 5 4 5 4 4 4 5 5 4 5 5 5 5 5 5 4 4 5 4 4 5 5 4 4 ANALYTICAL SERVICES PAGE 4 5 4 4 6 SUGAR TESTING–HYDROMETERFOR°BRIXDURINGFERMENTATIONANDPOST 6 6 6 6 6 6 SUGAR TESTING–REFRACTOMETERFORINITIAL°BRIX SUPPLIES LABWARE AND PAGE 6 6 pH 6 6 6 METERS YEAST ASSIMILABLENITROGEN(YAN) UNFILTERED BOTTLINGPANEL TURBIDITY TITRATABLE ACIDITY(TA) SO SEDIMENT/HAZE IDENTIFICATION pH PCR PANELDETERMININGSPOILAGEMICROORGANISMS PECTIN TEST MONTHLY QCPANEL MICROSCOPIC SCAN MALIC ACID LACTIC ACID IRON HEAT STABILITY(PROTEINS) GLUCOSE +FRUCTOSE GLUCONIC ACID ETHYLPHENOLS (4EP/4EG) CULTURE FOR COPPER CIDER SENSORYIMPROVEMENTPANEL CHLORIDE CARBONATION CHECKLEVEL CARBONATION -CAN/BOTTLELEVEL CANNED PACKAGINGPANEL °BRIX BOTTLED WINESTERILITY BENTONITE FININGTRIAL ALLUMINUM ALCOHOL ACETIC ACID PRODUCT ITEM # 50-105-0028 50-111-0016 20-138-0005 20-138-0009 20-130-0000 20-126-0000 20-164-0025 20-141-0000 20-063-0100 20-014-5000 50-111-0007 50-111-0019 2 (FREE&TOTAL)-AERATIONOXIDATION BRETTANOMICES Orion StarA111Benchtop Atago –HandheldDigital -5° to+5°BrixwithFahrenheitThermometer 0°-35° BrixwithFahrenheitThermometer -5° to+5°BrixwithCelsiusThermometer 0°-35° BrixwithCelsiusThermometer Pipette Disposable25mLsterile Kimwipes Graduated Cylinder 100mLNalgene Beaker 5LPolywithhandle Atago -DigitalPAL-1 Alla France-Analog PRODUCT $ 30.00 $ 22.00 $ 26.00 $ 32.00 $ 73.00 $ 29.00 $ 30.00 $ 600.00 $ 50.00 $ 30.00 $ 54.00 $ 150.00 $ 21.00 $ 38.00 $ 85.00 $ 75.00 $ 27.00 $ 38.00 PRICE ($) $ 55.00 $ 112.00 $ 16.00 $ 16.00 $ 49.00 $ 64.00 $ 16.00 $ 117.00 $ 32.00 $ 80.00 $ 43.00 $ 26.00 $ 32.00 $ 1,110.00 $ 145.00 $ 44.00 $ 44.00 $ 44.00 $ 44.00 $ 2.00 $ 7.50 $ 45.00 $ 50.00 $ 390.00 $ 85.00 PRICE ($) QUANTITY QUANTITY 11 11 11 11 11 11 11 11 11 11 11 11 8 8 8 8 8 8 8 8 8 8 8 8 FERMENTATION 7 7 7 7 PROCESSING FRUIT AND JUICE 6 CARBONATION TESTING–LABORATORYGRADETANK 6 CARBONATION TESTING–LABORATORYGRADEPACKAGEDBOTTLEANDCANPIERCING 6 6 CARBONATION TESTING–GENERALLEVELSCARBODOSEUR 6 SULFUR DIOXIDEANALYSIS-RIPPERMETHOD 6 SULFUR DIOXIDEANALYSIS-AERATION-OXIDATIONMETHOD 6 DISCRETE ANALYZER–ADVANCEDLABORATORYANALYSI 6 SPECTROPHOTOMETERS –ADVANCEDLABORATORYANALYSIS 6 PHENOLIC ANALYSIS-JUICEANDCIDER LABORATORY SUPPLIES PAGE 35-216-0500 35-200-0010 35-200-0001 30-024-0020 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 45-065-0500 45-160-0010 45-160-0500 45-120-0010 45-120-0500 45-511-0500 35-160-0001 35-110-0020 35-110-0001 35-177-0001 50-029-0002 50-029-0001 50-001-0000 50-001-0001 50-600-0001 50-112-5000 50-209-0002 50-113-0120 50-250-0200 ITEM # 35-212-0010 35-212-0001 35-216-0005 35-216-0001 EnartisFerm WS EnartisFerm WS EnartisFerm Q CITRUS EnartisFerm EnartisFerm EnartisFerm MB15 EnartisFerm MB15 EnartisFerm ESFLORAL EnartisFerm ESFLORAL EnartisFerm ES181 EnartisFerm ES181 EnartisFerm AMR-1 EnartisZym RS EnartisZym QUICK EnartisZym QUICK EnartisZym EZ Zahm &Nagel-Series1000 Zahm &Nagel-Series6000 Laboratoires Dujardin-Salleron Alla France Sulfilyser –Semi-AutomatedRipperMethod Aeration-Oxidation Setup No.3 Vintessential ChemwellT Vintessential V-120 Nomasense PolyscanP200 PRODUCT NUTRIFERM NO STOP NUTRIFERM NO STOP NUTRIFERM GRADUALRELEASE NUTRIFERM GRADUALRELEASE NUTRIFERM GRADUALRELEASE NUTRIFERM ENERGY NUTRIFERM ENERGY NUTRIFERM CONTROL NUTRIFERM AROMPLUS NUTRIFERM AROMPLUS NUTRIFERM ADVANCE NUTRIFERM ADVANCE PERLAGE PERLAGE FILTER 1 10 0.5 0.5 10 0.5 kg 10 0.5 10 0.5 10 0.5 0.5 1 kg 25 kg 1 kg 1 kg 10 1 5 1 0.5 10 1 20 10 1 10 kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg $ 1,590.00 $ 1,075.00 $ 285.00 $ 280.00 $ 2,970.00 $ 915.00 $ 16,500.00 $ 2,010.00 $ 4,530.00 PRICE ($) $ 230.00 $ 27.00 $ 160.00 $ 48.00 $ 26.50 $ 380.00 $ 43.00 $ 200.00 $ 430.00 $ 54.00 $ 170.00 $ 25.00 $ 560.00 $ 43.00 $ 40.00 $ 500.00 $ 40.00 $ 570.00 $ 44.00 $ 440.00 $ 25.00 $ 500.00 $ 40.00 $ 40.00 $ 162.00 $ 2,500.00 $ 106.00 $ 85.00 QUANTITY

INDEX AND ORDER FORM INDEX AND ORDER FORM 12 12 12 12 14 14 14 14 14 14 DESIGNING AROMAS, FLAVORS AND MOUTHFEELOFCIDER PAGE 17 17 17 17 17 16 18 18 18 18 18 18 16 17 17 16 16 17 16 16 DESIGNING AROMAS, FLAVORS AND MOUTHFEELOFCIDER 14 14 13 14 14 14 13 13 13 13 13 13 12 12 12 12 12 35-720-0025 35-720-0010 ITEM # 35-921-0010 35-930-0002 35-920-0010 35-930-0000 35-928-0010 35-919-0010 35-930-0001 35-460-0500 35-455-0500 35-355-0001 35-395-0250 35-375-0250 35-380-0250 35-360-0001 35-308-0500 35-320-0010 35-320-0001 35-362-0001 35-340-0001 35-350-0001 35-315-0012 35-315-0001 35-306-0001 35-310-0012 35-310-0001 35-416-0001 35-410-0001 35-400-0001 35-725-1000 35-725-0200 35-725-0025 35-725-0001 35-924-0010 35-930-0004 35-926-0010 35-923-0010 35-930-0003 35-927-0010 35-918-0010 35-918-0002 35-913-0010 35-913-0002 35-916-0010 35-916-0001 35-922-0010 INCANTO TOFFEE INCANTO TOFFEE INCANTO SPICE INCANTO SPECIALFRUIT INCANTO SPECIALFRUIT INCANTO SLI INCANTO N.C.WHITE INCANTO N.C.WHITE INCANTO N.C.CHERRY INCANTO N.C.CHERRY INCANTO N.C. INCANTO N.C. INCANTO NATURAL INCANTO DARKCHOCOLATE INCANTO DARKCHOCOLATE INCANTO CREAM INCANTO CREAM INCANTO COMPLEXITY INCANTO CARAMEL INCANTO CARAMEL SURL SURL EnartisTan UVA EnartisTan EnartisTan EnartisTan EnartisTan SKIN EnartisTan SLI EnartisTan MAXNATURE EnartisTan MAXNATURE EnartisTan FRESHFRUIT EnartisTan EnartisTan ELEGANCE EnartisTan CLAR EnartisTan CLAR EnartisTan CITRUS EnartisTan BLANC EnartisTan BLANC EnartisPro FT EnartisPro BLANCO EnartisPro AROM CITROGUM CITROGUM CITROGUM CITROGUM AROMAGUM AROMAGUM PRODUCT Ì Ì VELVETPLUS VELVET É UNICO #3 UNICO #2 UNICO #1 LEVAGE 1 kg 1 kg 1 kg 1 kg 12.5 kg 1 kg 1 kg 12.5 kg 1 kg 1 1 1 1,000 kg 200 kg 25 kg 1 L 25 10 kg SIZE 10 Barrel Boost 10 10 Barrel Boost 10 10 2.5 10 2.5 10 1 10 10 Barrel Boost 10 Barrel Boost 10 10 Barrel Boost 0.5 0.5 1 kg 0.25 0.25 0.25 1 kg 0.5 kg 10 kg kg kg kg kg kg kg k kg kg kg kg kg k k kg k kg kg kg kg kg g Chips g Chips g Chips g Chips kg kg kg Chips Chips Chips Chips Chips $ 75.00 $ 418.00 $ 243.00 $ 191.00 $ 250.00 $ 35.00 $ 196.00 $ 687.50 $ 65.00 $ 147.00 $ 116.00 $ 68.00 $ 5,500.00 $ 1,200.00 $ 225.00 $ 13.00 $ 262.50 $ 130.00 PRICE ($) $ 145.00 $ 102.00 $ 220.00 $ 145.00 $ 102.00 $ 80.00 $ 800.00 $ 225.00 $ 900.00 $ 250.00 $ 700.00 $ 80.00 $ 100.00 $ 145.00 $ 102.00 $ 145.00 $ 102.00 $ 100.00 $ 145.00 $ 102.00 $ 342.00 $ 332.00 $ 382.00 $ 172.50 $ 202.00 $ 340.00 $ 438.00 $ 193.50 $ 630.00 QUANTITY PAGE ITEM # PRODUCT SIZE PRICE ($) QUANTITY DESIGNING AROMAS, FLAVORS AND MOUTHFEEL OF CIDER 16 35-930-0005 INCANTO VANILLA Barrel Boost $ 102.00 16 35-925-0010 INCANTO VANILLA 10 kg Chips $ 145.00 CLARIFICATION AND ADJUSTING MOUTHFEEL 20 35-675-0025 BENTOLIT SUPER 25 kg $ 56.25 19 35-665-0001 CLARIL SP 1 kg $ 23.00 19 35-665-0010 CLARIL SP 10 kg $ 290.00 20 35-661-0001 CLARIL HM 2.5 kg $ 452.50 20 35-661-0010 CLARIL HM 10 kg $ 1,640.00 20 35-701-0001 ENOBLACK PERLAGE 1 kg $ 32.00 20 35-701-0015 ENOBLACK PERLAGE 15 kg $ 405.00 19 35-650-0010 FINECOLL 10 kg $ 1,525.00 19 35-626-0001 GOLDENCLAR INSTANT 1 kg $ 43.00 19 35-761-0001 PLANTIS AF-P 1 kg $ 103.00 19 35-761-0010 PLANTIS AF-P 12.5 kg $ 980.00 20 35-680-0001 PLUXCOMPACT 1 kg $ 3.50 20 35-680-0020 PLUXCOMPACT 20 kg $ 70.00 19 35-690-0001 SIL FLOC 1 L $ 8.50 19 35-690-0025 SIL FLOC 25 kg $ 162.50 20 35-657-0010 STABYL MET 2.5 kg $ 550.00 20 35-657-0010 STABYL MET 10 kg $ 1,960.00 ENSURING MICROBIAL STABILITY 21 35-810-0000 EFFERGRAN 125 g $ 3.63 21 35-815-0000 EFFERGRAN 250 g $ 6.00 21 35-810-0001 EFFERGRAN 1 kg $ 18.00 22 35-761-0500 EnartisStab MICRO 0.5 kg $ 314.50 22 35-762-0500 EnartisStab MICRO M 1 kg $ 289.00 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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