2014 product guide - resolvent supply · • credit card (visa/mastercard, american express,...

APRIL 2014 EDITION

2014 PRODUCT GUIDE

APRIL 2014 EDITION

474 Technology Way | Napa, CA 94558800.585.5562 | www.bsgwine.com

Orders: 800.585.5562 | bsgwine.com 3

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Welcome to BSG Wine Division | Napa

BSG Wine Division | Napa is a division of BSG, a well-established company delivering products and technical support services to the brewing industry. With warehouses strategically located across the United States, we are able to utilize the logistic support and infrastructure with our sister-companies BSG CraftBrewing, BSG HandCraft and BSG Distilling.

With support from the industry innovators at Renaissance Yeast, Toasted Oak, Vinotec Napa and Vason Enologica we are delivering consistent, high grade production products to our customers.

We are constantly working to bring to market new and high-quality ingredients. Our knowledgeable and friendly sales and management staff can assist you in everything from formulating fermentation plans to troubleshooting finishing and bottling.

As we move toward this year’s harvest, we look forward to assisting all winecrafters as they evolve and perfect their art.

2014 PRODUCT GUIDE

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Ordering information.........................................page 7

The Winemaking Year:

FERMENTATION

Yeast........................................................pages 10-13

ML Bacteria..............................................pages 14-15

Nutrients...................................................pages 16-18

Nutrient Addition Charts...........................pages 18-19

Fermentation Enzymes....................................page 20

Fermentation Tannins......................................page 21

Flotation...........................................................page 21

ORGANIC FERMENTATION

Yeast & Nutrients......................................pages 24-25

CELLARING

Tannins.....................................................pages 28-29

Oak Alternatives..............................................page 30

Preservatives...................................................page 30

Fining Agents...................................................page 31

Cellar Use and Sanitation Chemicals ......pages 32-33

FINAL PREPARATIONS / FINISHING

Finishing Tannins........................................page 36-37

Filtration...........................................................page 38

2014 PRODUCT GUIDE

Orders: 800.585.5562 | bsgwine.com6

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NTS Headquarters

800 West First AveShakopee MN 55379

Ian L. Ward, PhD. - [email protected]

JD Dempsey - VP [email protected]

Marc Worona - VP Sales & [email protected]

Laura Hansen - Director of Supply [email protected]

Jen LaValley - [email protected]

Dawn McQuillan - Logistics [email protected]

Malissia Urlaub - Finance [email protected]

Jay Lochner - Accounting [email protected]

Sales

Doug Manning - Sales Manager 474 Technology WayNapa, CA 94558 P: 707.252.2550 x2C: 707.256.9891E: [email protected]

Ryu Yamamoto - Technical Sales Manager 474 Technology WayNapa, CA 94558 P: 707.252.2550 x3C: 707.227.0796E: [email protected]

Sadhana Brent - Office Manager 474 Technology WayNapa, CA 94558 P: 707.252.2550 x1C: 707.480.5667E: [email protected]

Customer Service 800.585.5562

Customer service and order processing help are available between 8:00 AM and 4:00 PM PST,Monday through Friday at 1.800.585.5562 or fax orders to 1.707.252.1553

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Directions: From Napa, take Highway 29 south. After crossing over the Napa River on the George Butler Bridge, turn right at the first traffic light (Soscol Ave). Turn left onto Devlin Rd. Continue south on Devlin and turn right onto Gateway Rd West. Follow that until it turns into Technology Way.

We are on the right, #474 (corner offices). The second driveway on the right after Laboratory by Design.

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Old location

Technology Way

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474 Technology Way

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Pricing

Price Quotes & Bids

• Single unit pricing is available on our website, or by calling your sales rep or 800.585.5562• All pricing is F.O.B. originating warehouse.

For larger consolidated harvest orders please contact your sales representative or call the 800 number for a competitive bid, or go to www.bsgwine.com and submit your request for quote on the customer page.

Credit

A credit application with a bank authorization must be completed in order for credit to be established. For new customers, please allow 1-3 business days for credit approval upon receipt of the completed credit application. Prepayment may be required. Failure to comply with credit terms may result in revocation of credit privileges. All dealings between parties shall be governed by and interpreted in accordance with the laws of Minnesota.

Payments

There are several payment options for our prepay customers:• Credit Card (Visa/Mastercard, American Express, Discover and PayPal)• Wire Transfer, check or money order• Fax Check (Our fax number is 952-224-1390; please write “BSG is authorized to cash” in the memo area.)

Freight

Freight terms are “Prepay and Charge”, unless otherwise instructed. We ship via UPS, GSO and LTL trucking, selecting the most economical method to meet your needs, from the closest warehouse stocking your products. Note that fresh or-ganic yeast from Renaissance Yeast and all ML bacteria must be shipped via two day delivery to ensure product viability.

All products are stocked in Napa, with our most popular items held in warehouses in: Vancouver, WADenver, COAtlanta, GA

Miscellaneous

This booklet may include technical inaccuracies or typographical errors. The information presented here is intended for general informa-tion only and is subject to change without notice. All information is provided “as is” without warranty of any kind. BSG - Wine Division | Napa disclaims all express and implied warranties including but not limited to the implied warranties or conditions of merchantability, fitness for a particular purpose, non-infringement of intellectual property and product liability. Some jurisdictions do not allow the exclu-sion of implied warranties, so the above exclusion may not apply to you.

Changes may be made to this publication periodically; these changes will be incorporated in new editions of this publication. BSG - Wine Division | Napa may make improvements and/or changes in the products, programs and/or services described in this publication at any time without notice.

Disclaimer

To the best of our knowledge, no Genetically Modified Organisms are used in preparing any of our winemaking products.

FERMENTATIONRecent advances in our understanding of the biochemical and microbial events occurring during fermentation of grapes and other fruit have inspired new products with specific applications. With so many products available, it is increasingly important to work with knowledgable vendors who will spend the time helping winemakers to select the best possible additives to achieve the specific goals of their wine program. The “one-size-fits-all” approach is no longer adequate in our competitive climate. BSG is well situated to provide that assistance, either directly or via contact with the technical support staff from the manufacturer.


Renaissance wine yeast strains do not make H2S during fermentation.* Why not?

Dr. Linda Bisson and her research team at U.C. Davis found a natural wine yeast isolate (UCD932) in the UC Davis culture collection that was unable to produce H2S. After intense study it was discovered that UCD932 contained a unique natural variation of the MET10 gene – a gene involved in sulfur metabolism – that endowed UCD932 the characteristic of not be-ing able to produce H2S.

By traditional cross-breeding and repeated backcrossing, the MET10 gene from UCD932 is bred into wine yeast strains (“parent” strains) that have desirable characteristics for winemaking.

Many trial fermentations from each cross and backcross are evaluated for the absence of H2S production, as well as for low total SO2 production and positive fermentation kinetics. Over and over, the best progeny are selected. Finally, one is chosen for production.

Thus the Renaissance yeast strains have fermentation characteristics of the parent strains, but without producing H2S, or the high total SO2 common to low-H2S strains created by other means.

* NOTE: Elemental sulfur from vineyard sprays, if present on grapes at harvest, can be converted chemically to sulfides without the action of yeast. This chemical reaction can take place regardless of the yeast strain used.

Dr. John Husnik, Renaissance Yeast Inc. elaborates on the current success of the commercial strains:

We continue to be updated by winemakers from around the world on the positive sensory effects that result from remov-ing even minor levels of H2S during fermentation. We have always understood the importance of preventing common and obvious wine faults associated with higher levels of H2S production; now we are intrigued with the positive sensory results that are obtained when low levels of H2S are removed, creating immediately more “open” wines. Essentially we are astounded that all these positive effects are due to a single variation in one gene discovered by Dr. Bisson and her team at UC Davis.

I would encourage all budding scientists and winemakers to read the following peer-reviewed publication on this discov-ery:

Linderholm, A., K. Dietzel, M. Hirst and L.F. Bisson. Identification of MET10-932 and Characterization as an Allele Reduc-ing Hydrogen Sulfide Formation in Wine Strains of Saccharomyces cerevisiae. Applied and Environmental Microbiology. Dec. 2010, p. 7699-7707.

Renaissance Yeast™ cannot make H2S, but if other yeast species/strains grow, they can produce H2S. To avoid H2S, it is very important to prevent

growth of other yeasts from vineyard or winery.

Contact us for advice on how to inhibit growth of “volunteer” yeasts which may make H2S.

H2S PREVENTIONCANADA

YEAST

SEE TECHNICAL RESOURCE GUIDE FOR FURTHER DETAIL, OR PRODUCT DATA SHEETS AVAILABLE ONLINE - HELP/SUPPORT TAB

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Allegro | 500 gram, 10 kg | For white grapes, great for fruit forward wines | Allegro is good for white wine fermenta-tions, and for aromatic expression of fresh, fruity wines. It has soft mouthfeel characteristics. Allegro also excels at focusing the fruit in a wine, either alone or as part of a blend. Excellent for Chardonnay and Sauvignon Blanc.

Saccharomyces cerevisiae var. bayanus

Vivace | 500 gram, 10 kg | For Whites, Sparkling and high must weight red table wines | Vivace is ideal for artisan style sparkling wines, fruit-forward white grapes and high must-weight red table wines. A rapid, clean fermenter characterized by its ability to ferment under diverse conditions, this yeast demonstrates strong fermentation kinetics while preserving fresh-fruit character. It is also an active competitor against other yeasts, so it is effective for restarting stuck ferments.


Yeast StrainTemperature Range

(°C)Fermentation

SpeedAlcohol

ToleranceRelative

Nitrogen Needs

VIVACE

ALLEGRO

ANDANTE

MAESTOSO10° 20° 30° L M H 11 13 15 18 L M H

Maestoso | 500 gram, 10 kg |For high-sugar grapes, late harvest, high alcohol tolerant, restarting stuck ferments. | This is a Rhone style yeast that is excellent for high sugar reds and late harvest grapes. It is alcohol tolerant to 18%, and a fast fermenter with relatively high nutrient requirements. In red wines it offers good color and structure, with aromas of black cherry and berries.

Saccharomyces cerevisiae

CONVENTIONAL ADY

Andante | 500 gram, 10 kg | For Cab. Sauvignon, Zinfandel, Syrah, Sangiovese, Pinot Noir, Chardonnay | Ideal for red wines, Andante produces an intense fruit overture followed by mild spiciness and smooth tannins in the finish. Good mid-palate fullness, with color and flavor stability. The strain ferments at a moderate tempo and performs well in low- to medium-nitrogen musts. Andante is able to enhance differentiated varietal aromas and to bring out the rich, concentrated flavors found in varietals such as Cabernet Sauvignon, Zinfandel, Syrah, and Sangiovese. It can also be used for Chardon-nay. Pinot Noir producers have been impressed with the flavor profile obtained from Andante.



YEASTITALY

VP5 | 500 gram | Produces intense, fruity aromas in red wines | Excellent co-inoculant with Premium Zinfandel, this yeast will preserve the fruity, fresh aromas often lost in higher alcohol read wines.


ERSA 1376 | 500 gram | Preserves the fruity aroma of white wines, very good for Sauvignon Blanc | Well suited to bringing out the varietal aromatic components of white wines. Intended for the production of intense and fruity white wines, this yeast is particularly useful for varieties with a thiol-containing aroma matrix.


Premium Chardonnay | 500 gram | Low temperature tolerant, fresh fermenter recommended for white wines, Chardonnay and other intensely flavorful white grapes | Recommended for primary fermentations and whenever you wish to enhance the freshness of the final product while preserving vineyard-specific aromatic profiles.


Premium Zinfandel | 500 gram | Very high alcohol tolerant (to 20%), strong fermenter, restarts stuck fermenta-tions. | This yeast is well recommended for the production of high alcohol red wines with body and structure, that are destined for long maturation. Employed with VP5, the result can be higher alcohol with more fruity aromas than are often found in high alcohol wines.



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YEAST INFORMATIONF.A.Q.

What do I need to know about rehydration / inoculation?Inoculation guidelines:

1. Prepare a chlorine-free, 3:1 water to juice mixture of approximately 5 times the yeast weight at 35 - 40°C (95 - 104°F). 2. Gently sprinkle the yeast into the water-juice mixture and, without stirring, allow 10 minutes for hydration. 3. Stir the yeast into the water-juice mixture allowing it an additional 10 minutes to fully hydrate. 4. Add enough juice to the yeast suspension to lower the temperature by 5ºC (9ºF). Let mixture acclimate for 5 minutes. 5. Repeat step 4 until the temperature of the yeast suspension is less than 8°C (15°F) warmer than the must or juice to be inoculated. 6. Slowly add the yeast mixture into must or juice. Note: Directly adding dry yeast to the must or juice tank is not advisable

How do I feed the yeasts during rehydration?

If desired, use Startup in the yeast rehydration water at a dose of 50 g/ liter water.

Are renaissance hydrogen sulfide-preventing yeasts GMO?No. Renaissance yeasts have been developed by classical natural breeding in which the H2S-preventing trait has been bred into traditional quality wine yeasts.

How does the viability of Renaissance hydrogen sulfide-preventing yeasts compare to other active dry yeasts (ADY) by strain?Renaissance yeast is manufactured to the highest standard. When used according to instructions, yeast viability is in ex-cess of 10 billion live cells per gram dry weight.

For more detail see Technical Resource Guide or online at www.renaissanceyeast.com


ML BACTERIAITALY

Amar04 (From Amarone Wine - University of Verona) Pack sizes: Treat 2.5 hL (66 gallons), Treat 25 hL (660 gallons), Treat 100 hL (2,640 gallons)Storage & Shelf Life: Stable for 2 years with minimal loss of activity when stored at -0.4°F or -17°C,

Amar04 is a strain of Oenococcus oeni selected from the wine Amarone by the Scientific and Technological Department of the University of Verona. This strain produces a quick fermentation with very low acetic acid and excellent organoleptic qualities in finished wine. It can tolerate higher alcohol levels, and is tolerant to juice SO2 conditions of 30-40 mg/L total SO2 (10 mg/L of free SO2).

No reactivation or rehydration required, this freeze-dried culture is ready to use 15 minutes after removal from your freezer. It is recommended that the inoculation with Amar04 take place after or at the end of primary yeast fermentation prior to the removal of fine lees. Co-fermentation with yeast is also possible with higher pH (3.5) and the selection of a non-competitive yeast strain.

We recommend the addition of Leucofood™ used at the recommended rates of 4-5 grams/hL (or 0.15 - 0.2 grams per gallon).

Biolact Acclimatée® & Biolact Acclimatée® 4R

Biolact Acclimatée® | Pack Size: Small (66 gallons), Medium (660 gallons), Large (6600 gallons). | Storage & Shelf Life: Stable for 2 years with minimal loss of activity when stored at -0.4°F or -17°C. | This culture is com-posed of genetically different strains of Oenococcus oeni, equally effective in conducting the malolactic fermentation. This union helps improve competition in the event of a high population by indigenous bacteria.

Biolact Acclimatée® 4R | Pack Size: Small (66 gallons), Medium (660 gallons), Large (6600 gallons). | Storage & Shelf Life: Stable for 2 years with minimal loss of activity when stored at -0.4°F or -17°C. Higher alcohol toler-ant, this multi-strain performs well under the following conditions:

• pH 3.2 • Temperature 18°C • Alcohol 14.5% (If wine is at optimal conditions - up to 16%) • Total SO2 60 ppm • Concentration of poly phenols 80 (Total poly phenol index)

ML BACTERIAITALY


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DIRECT ADDITION

DIRECT ADDITION


OENO™ | Single 170 gram cup or 12 cups/case | For all wines | This frozen, highly concentrated culture of Oeno-coccus oeni (ex-Leuconostoc oenos) is capable of inducing malolactic fermentation in red, rosé and white wines. Manu-facturer’s notes list tolerance of 13% alcohol and pH of 3.2, but user reports indicate higher alcohol tolerance.

Oeno™ is shipped on dry ice, must be stored in a non-cycling (NON-frost free) freezer. • price breaks at 1 case, 3 cases, 12 cases, 36 cases (12 cups/case) • consolidate your requirements and order in advance for maximum savings • sold as individual cups or by the case of 12 Rate of useRed wine - 1 container inoculates 3,000 - 5,000 gallonsWhite or rosé white - 1 container inoculates 500 - 1,500 gallonsBioactivation: 48 hours prior to adding to wine

FROZEN ML CULTUREUSA

NUTRIENTS FOR MLUSA

Leucofood™ | 100 gram, 1 kg, 5 kg, 25 kg | Dose: 4-5 g/hL or 0.15 - 0.2 g/Gallon (wine/must) | This rich mixture of primary-grown yeast extract and proprietary ingredients, carefully selected vitamins, and minerals helps ML bacteria grow and survive. Helpful for any bacterial strain in any situation, Leucofood can be essential when fermenting with yeast strains that hoard nutrients or have high nitrogen requirements, depleting grape nutrients more thoroughly.

Superfood®, Startup™, Superferm™, Vitamix®, Supervit® and Leucofood™ are trademarks of Lisa Van de Water


NUTRIENT BLENDSUSA

YEAST NUTRIENTS, VITAMINS

Superfood® | 1 kg, 5 kg, 25 kg | Dose: See addition charts to calculate | Supplies 12 ppm YAN at 1 pound per 1000 gallons | Complete, complex nutrient blend of fully autolyzed, primary grown yeast products, DAP, vitamins and minerals.

Superfood® EXPORT | 25 kg | Dose: See addition charts to calculate | VITAMIN COMPONENT ADJUSTED TO COMPLY WITH EU IMPORT REGULATIONS | Supplies 12 ppm YAN at 1 pound per 1000 gallons | Complete, complex nutrient blend of fully autolyzed, primary grown yeast products, DAP, vitamins and minerals.

Startup™ | 1 kg, 5 kg, 25 kg | Dose: For yeast rehydration 50g/Liter water; In must use 25 g/hL, or 2# / 1000 Gallons | Supplies 6 ppm YAN at 1 pound per 1000 gallons | Complete, complex nutrient blend of fully autolyzed, primary grown yeast products, vitamins and minerals. CONTAINS NO DAP

Startup™ EXPORT | 25 kg | Dose: For yeast rehydration 50g/Liter water; In must use 25 g/hL, or 2# / 1000 Gallons | VITAMIN COMPONENT ADJUSTED TO COMPLY WITH EU IMPORT REGULATIONS |Supplies 6 ppm YAN at 1 pound per 1000 gallons | Complete, complex nutrient blend of fully autolyzed, primary grown yeast products, vitamins and minerals. CONTAINS NO DAP

Superferm™ | 1 kg, 5 kg, 25 kg | Dose: See addition charts to calculate | Supplies 10 ppm YAN at 1 pound per 1000 gallons | Higher concentration of minerals & vitamins with less DAP (only 25%) designed for higher risk fermentation.

Vinferm | 1 kg, 5 kg, 25 kg | Dose: See addition charts to calculate | Supplies 14 ppm YAN at 1 pound per 1000 gal-lons | All-around complex yeast supplement that encourages smooth, complete fermentations in juices that are moderately deficient in nitrogen.

Vitamix® | 100 gram, 1 kg, 5 kg | Dose: 0.1 g/hL (1 ppm) | A complex mixture of vitamins make yeasts healthier, promote cell survival, and can help prevent sulfide formation. (see Technical Guide for legalities of added vitamins in wines for export).

Supervit® | 100 gram, 1 kg, 10 kg | Dose: 2.5 g/hL (25 ppm) or 100 gram per 1000 gallons | The same vitamins in Vitamix in a nutritive mineral base.


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Superfood®, Startup™, Superferm™, Vitamix®, Supervit® and Leucofood™ are trademarks of Lisa Van de Water


NUTRIENT INGREDIENTSUSA

Yeast Extract | 1 kg, 5 kg, 18 kg, 20 kg | Dose: if added separately 6 - 12 g/hL, 1/2 to 1 #/1000 gallons | Sup-plies 11 ppm YAN at 1 pound per 1000 gallons | Very hydroscopic, keep sealed and discard when lumps form. We have 2 sources for yeast extract - domestic source T-154, and from Brazil Bionis® YE CMF.

Yeast Hulls (Nutrex 370) | 1 kg, 5 kg, 22.7 kg | Dose: if added separately 12 - 30 g/hL, 1 - 2.5 #/1000 gallons | Supplies 1 ppm YAN at 1 pound per 1000 gallons | Adsorbs pesticide residues, long chain fatty acid and other inhibitory fermentation by-products.

Yeastex 61 | 35 pound pail | Dose: 2 #/1000 gallons | Source of nitrogen and a complex blend of minerals that can increase yeast viability and activity during fermentation.

Diammonium phosphate DAP | 1 kg, 5 kg, 22.7 kg, 25 kg | Dose: See addition charts to calculate | Major source of nitrogen used in all non-organic supplements.


Stage One Addition

Inoculation#/1000G (ppm)

Stage Two AdditionActive

Fermentation#/1000G (ppm)

Stage Three Addition

Mid Fermentation~10 - 12 Brix#/1000G (ppm)

NOTE: EXPORT BLENDS USE THE SAME DOSING AS DOMESTIC BLENDS

Startup: 2 #DAP: 2 #



Total Add Startup: 4# (500 ppm) YAN 24 ppmTotal Add DAP: 7# (840 ppm) YAN 178 ppm



Startup: 1 #DAP: 2.5 #

Total Add Startup: 3 # (350 ppm) YAN 16 ppmTotal Add DAP: 5.5 # (650 ppm) YAN 138 ppm









Startup: 1 # Startup: 0 # Startup: 1 # Total Add Startup: 2 # (250 ppm) YAN 12 ppm

For musts that do not need extra nitrogen, or when winemakers want a DAP-free complex nutrient so they can add their own DAP, STARTUP is ideal. STARTUP CAN ALSO BE ADDED TO YEAST REHYDRATION WATER (50 G/LITER OF WATER); IF YOU USE STARTUP TO REHYDRATE YEAST, DEDUCT THAT AMOUNT FROM THE FIRST ADDITION OF STARTUP TO YOUR MUST.

See Technical Resource Guide for further assistance, or contact us for help with your specific wines. Lower Brix grapes need less nitrogen, high Brix grapes more.

NUTRIENT ADDITION CHARTSSTARTUP & STARTUP EXPORT

MILD RISK Initial YAN 200 ppm (or 250 ppm YAN@25+Brix)

STARTUP

STARTUPLOW RISKInitial YAN >250 ppm

STARTUPMODERATE RISK Initial YAN 150 ppm(or 200 ppm YAN@25+Brix)

STARTUPHIGH RISK Initial YAN 100 ppm(or 150 ppm YAN@25+Brix)

STARTUPVERY HIGH RISK Initial YAN 50 ppm(or 100 ppm YAN@25+Brix)

PLEASE NOTE:

By adding nutrients in stages, you can SLOW DOWN or REDUCE the additions if the fermentation is going too fast. Adding nutrients all at once, or using sustained-release

preparations, does not allow real-time response to different fermentation kinetics.

Add nutrients in portions during the first half of fermentation, NOT all at once!

CONVERSION CHARTfor metric and English measure(100 ppm = 0.10 g/L or 10 g/HL)

ppm lb/1000G g/hL 50 0.4 5 75 0.6 7.5 100 0.8 10 125 1.0 12.5 150 1.25 15 200 1.7 20 250 2.0 25 300 2.5 30 400 3.3 40 500 4.0 50

Recommended TOTAL YAN levels (in grapes plus added N) 23 Brix: 250 ppm 25 Brix: 300 ppm > 25 Brix: 350 ppm+


NUTRIENT ADDITION CHARTSSUPERFOOD,SUPERFERM, VINFERM

VERY HIGH RISKInitial YAN 50 ppm

(or 100 ppm YAN@25+Brix)Select your blend

Stage One Addition

Inoculation#/1000G (ppm)

Stage Two AdditionActive

Fermentation#/1000G (ppm)

Stage Three Addition

Mid Fermentation~10 -12 Brix#/1000G (ppm)

NOTE: EXPORT BLENDS USE THE SAME DOSING AS DOMESTIC BLENDS

Superferm: 2 #DAP: 2 #



Total Add Superferm: 5 # (600 ppm) YAN 50 ppmTotal Add DAP: 6 # (725 ppm) YAN 154 ppm

Superfood: 2 #DAP: 1.5 #

Superfood: 2 #DAP: 2 #


Total Add Superfood: 5 # (600 ppm) YAN 60 ppmTotal Add DAP: 5.5 # (650 ppm) YAN 138 ppm


Superferm: 1 #DAP: 1.5 #


Total Add Superferm: 4 # (500 ppm) YAN 42 ppmTotal Add DAP: 4.5 # (550 ppm) YAN 117 ppm




Total Add Superfood: 4 # (500 ppm) YAN 50 ppmTotal Add DAP: 4 # (500 ppm) YAN 106 ppm

Vinferm: 2 #DAP: 0 #

Vinferm: 1 #DAP: 1.75 #


Total Add Vinferm: 4 # (YAN 500 ppm) YAN 58 ppmTotal Add DAP: 3.75 # (YAN 450 ppm) YAN 95 ppm



Superferm: 1.25 #DAP: 1.75 #

Total Add Superferm: 3.25 # (400 ppm) YAN 33 ppmTotal Add DAP: 2.75 # (325 ppm) YAN 69 ppm



Superfood: 1.25 #DAP: 1.5 #

Total Add Superfood: 3.25 # (400 ppm) YAN 40 ppmTotal Add DAP: 2.5 # (300 ppm) YAN 64 ppm



Vinferm: 1.25 #DAP: 1 #

Total Add Vinferm: 3.25 # (400 ppm) YAN 47 ppmTotal Add DAP: 2 # (250 ppm) YAN 53 ppm



Superferm: 1.5 #DAP: 1 #

Total Add Superferm: 2.5 # (300 ppm) YAN 25 ppmTotal Add DAP: 1 # (125 ppm) YAN 27 ppm



Superfood: 1.5 #DAP: 0.8 #

Total Add Superfood: 2.5 # (300 ppm) YAN 30 ppmTotal Add DAP: 0.8 # (100 ppm) YAN 21 ppm



Vinferm: 1.5 #DAP: 0.6 #

Total Add Vinferm: 2.5 # (300 ppm) YAN 35 ppmTotal Add DAP: 0.6 # (75 ppm) YAN 16 ppm

(VINFERM NOT RECOMMENDED AT THIS RISK LEVEL)

HIGH RISKInitial YAN 100 ppm


MODERATE RISKInitial YAN 150 ppm


MILD RISKInitial YAN 200 ppm


LOW RISKInitial YAN >250 ppm SEE STARTUP CHART

VINFERM

SUPERFERM

SUPERFOOD

SUPERFOOD

SUPERFERM

SUPERFOOD

SUPERFERM

VINFERM

SUPERFERM

SUPERFOOD

VINFERM

These charts are intended as general guidelines ONLY! See Technical Resource Guide for further assistance.

Lower Brix grapes need less nitrogen, higher Brix grapes need more

CHOOSE ONE of the three blends: SUPERFERM, SUPERFOOD OR VINFERM. Use Moderate Risk Chart if you cannot test YAN. Add Vitamix or Supervit at Stage 1.


ENZYMES ITALY

FERMENTATION ENZYMES, TANNINS

Zimaclar® | 100 gram, 500 gram | Dose: From 1-3 g/hL musts (100 gram bottle treats 2,600 to 7,800 Gallons) | Powder Pectolytic Enzyme, Clarification of White Must and New Wine

Zimaskin® | 1 kg | Dose: 1-5 g/hL must | Liquid Pectinase for White Grape Maceration

Mannozym® | 500 gram | Dose: From 0.5 50 4 g/hL must | Beta-glucanase with Lysogenic Activity for treating Botrytised Grapes, and release of mannoproteins though lysogenic action on the yeast cell wall

Zimafruit | 500 gram | Dose: From 1 - 2 g/hL in red and rose wines | Aromatic Extraction & Liberation, as well as clarification

Zimarom® | 100 gram | Dose: From 1-3 g/hL of must at the end of fermentation | Clarification of aromatic musts.

Zimared® Plus | 100 gram, 500 gram | Dose: From 1-4 g/hL of must | Color extraction and creating stable tannin complexes

Extrared L (Liquid) | 100 gram, 500 gram | Dose: From 1-4 g/hL of must | For color extraction and stability of tannin complexes

Bactozym® | 100 gram, 500 gram | Dose: 10 grams to 50 grams per hL must. SEE TECHNICAL REFERENCE GUIDE FOR DETAILED DISCUSSION OF USE | Mycrogranulated Lysozyme used to control gram positive bacteria (Oenococcus, Lactobacillus, Pediococcus)


Zimaclar® pH 3.0 | 100 gram, 500 gram | Dose: From 1-3 g/hL musts (100 gram bottle treats 2,600 to 7,800 Gal-lons) | Powder Pectolytic Enzyme, Clarification of White Must and New Wine at low pH

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Harvest Tannin | 1 liter, 20 liter | Dose: 0.5 L/1000 L of grapes or must. To be added pre-fermentation | Harvest Tannin adds structure, preserves color and covers most vegetative characters.

HARVEST TANNINSFRANCE

FLOTATION ITALY

ZimaclarFLOT® | 25 kg | Dose: 0.5 - 5.0 g/hL | Clarification enzyme which facilitates the rapid separation of solids during the flotation process.

Flottogel® | 25 kg | Dose: 2.0 - 10 g/hL | Very pure animal pigskin gelatin which is completely soluble in water at 40-50° C and is used in the processes of separation through flotation.

Flottocarb® | 10 kg | Dose: Up to 100 g/hL | Activated vegetable carbon for use in flotation. Strong decolorizing agent, but does not modify the organoleptic characteristics of the wine.

Flottobent® | 25 km | Dose: 30 - 60 g/hL | Finely ground, easy to disperse in water, optimal deproteinizing capacity used in flotation systems.

Premium Uva® | 500 gram | Dose: For red wine maceration 5-15 g/hL; For white wines 1-5 g/hL; for rosé wines 3-8 g/hL | Powdered grape skin tannin | Increased body, resistance to oxidation, and treatment for Botrytised grapes

Premium® Vinacciola SGA | 500 grams | Dose: For red wine maceration 5-10 g/hL; For white wines 1-5 g/hL; for rosé wines 3-5 g/hL | Granular tannin from grape seed | Used in both new wines and wines in the finishing stage, it prevents laccase-induced oxidative processes in grapes with bunch rot.

Premium® Color SG | 500 grams | Dose: For red wine maceration 10-20 g/hL; At racking use 5-10 g/hL | Blend of ellagic tannins | Aids in extraction and stabilization of color, increases phenolic fraction and fullness of wine.

Premium® Resveratrolo SG | 500 grams | Dose: For red wine vinification 5-10 g/hL; Maturation and blending of white wines 1-5 g/hL, rosé and red wines 3-8 g/hL | Granular tannin from grapevine leaf | Used in both new wines and wines in the finishing stage, it prevents laccase-induced oxidative processes in grapes with bunch rot.


ORGANIC FERMENTATION


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ORGANIC FERMENTATIONS

H2S PREVENTIONCANADA

Allegro ORGANIC | 500 gram | For white grapes, great for fruit forward wines | Allegro is good for white wine fer-mentations, and for aromatic expression of fresh, fruity wines. It has soft mouthfeel characteristics. Allegro also excels at focusing the fruit in a wine, either alone or as part of a blend. Excellent for Chardonnay and Sauvignon Blanc.


Andante ORGANIC | 500 gram | For Cab. Sauvignon, Zinfandel, Syrah, Sangiovese, Pinot Noir, Chardonnay | Ideal for red wines, Andante produces an intense fruit overture followed by mild spiciness and smooth tannins in the finish. Good mid-palate fullness, with color and flavor stability. The strain ferments at a moderate tempo and performs well in low- to medium-nitrogen musts. Andante is able to enhance differentiated varietal aromas and to bring out the rich, concentrated flavors found in varietals such as Cabernet Sauvignon, Zinfandel, Syrah, and Sangiovese. It can also be used for Chardon-nay. Pinot Noir producers have been impressed with the flavor profile obtained from Andante.



BSG Wine is a CCOF Business Partner


ORGANIC WINENUTRIENT (OWN™)USA

OWN™ | 1 kg, 5 kg, 20 kg | Dose: See discussion below | An Organic Wine Nutrient compliant with USDA/NOP regulations for organic winemaking.

Recommended Use:

If initial YAN 150 ppm use 6 lb/1000 gallons (half at beginning of ferment and half at mid-ferment) If initial YAN 200 ppm use 4 lb/1000 gallons (half at beginning of ferment and half at mid-ferment) If initial YAN 250 ppm use 2 lb/1000 gallons for balance (add at mid-fermentation)

Making organic wine from grapes with an initial YAN lower than 150 ppm is not recommended

SUPPLEMENTING ORGANIC WINES Yeast products are wonderful additions to fermentations providing complex nitrogen sources (not just ammonia), micro nutrients, vitamins, minerals, sterols, mannoproteins – lots of good stuff.

Yeast products cannot supplement nitrogen sufficiently in nitrogen-deficient musts. It’s physiologically impossible for a yeast cell to contain more than around 3 to 4% nitrogen that is USABLE by other yeasts (known as YAN). Yeasts cannot use proteins, including mannoproteins, most peptides, and other complex nitrogen sources, unless those are chemi-cally digested first (which is not approved to add to wine).

If you add 1 lb/1000G of any autolyzed yeast that has not been concentrated, you get at most a few ppm nitrogen that can be used by yeasts.

For organic wines, only autolyzed yeast may be added, no other nitrogen sources that yeasts can use. There is no ap-proved method to raise nitrogen significantly in organic wines without adding a large enough yeast dose to affect wine flavor.


CELLARING PRODUCTS


LIQUID OAK TANNINSFRANCE

Liquid Oak Tannins contain only water and tannins from French oak. We extract unique flavors with different toasting methods in a distillery near Cognac, France.

Product is stable if stored in cellar conditions. Can be used 5 days prior to bottling. Check filterability and stability indices prior to bottling.

SAMPLES ARE AVAILABLE. Please call to request more information. These products have been approved by the TTB. Copy of approval letter available upon request.

These Liquid Oak Tannins are for red and white wines. Please do bench trials carefully when considering their use in white wines. Addition may cause filterability changes. We recommend that you do not exceed 30% of normal red wine dosing for white wines.

Liquid Oak Tannins are fresh products. This requires careful attention to balancing supply and demand. If you require more than 100 liters of tannin please order, or give us an indication of what your needs will be, in advance of your requested delivery date to ensure adequate supply.

Fruit Enhancer FRESH | 1 liter, 20 liters | Dose: Variable use from 1 liter/1,000 to 4,000 liters of wine | Use roughly 70% less in white wines | Delivers the slightly citrus, lively character of a new French oak barrel.

80 grams tannin / liter concentrate

Vanilla | 1 liter, 20 liters | Dose: Variable use from 1 liter/1,000 to 10,000 liters of wine | Use roughly 70% less in white wines | Very dense concentration of vanillin, very smooth, almost creamy addition to wine.


Fruit Enhancer PLUS | 1 liter, 20 liters | Dose: Variable use from 1 liter/1,5000 to 4,000 liters of wine | Best on red wines | More proanthocyanidic tannin, emphasizes ripe berry, black cherry character, fruity aromatic style. Needs care-ful dosing to avoid adding too much.

Mocha | 1 liter, 20 liters | Dose: Variable use from 1 liter/1,000 to 1,500 liters of wine | Use roughly 70% less in white wines | Character of a heavy-toast french oak barrel. With slightly smoky, chocolate-coffee undertones.


TANNINS


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Premium Uva® | 500 gram | Dose: For red wine maceration 5-15 g/hL; For white wines 1-5 g/hL; for rosé wines 3-8 g/hL | Powdered grape skin tannin | Increased body, resistance to oxidation, and treatment for Botrytised grapes

Premium® Vinacciola SGA | 500 grams | Dose: For red wine maceration 5-10 g/hL; For white wines 1-5 g/hL; for rosé wines 3-5 g/hL | Granular tannin from grape seed | Used in both new wines and wines in the finishing stage, it prevents laccase-induced oxidative processes in grapes with bunch rot.

Premium Limousin Special® | 500 gram | Dose: For red wines 1-15 g/hL; For white wines 1-5 g/hL; For vinegar 10-40 g/hL; For distilled spirits 5-40 g/hL | For increased aromatic complexity, color stability, body and mouthfeel.

Premium® Tostato | 500 gram | Dose: For red wines 1-15 g/hL; For white wines 1-5 g/hL; For vinegar 10-40 g/hL; For distilled spirits 5-40 g/hL | Soft tannin, full bodied, rich with vanilla and cocoa bouquet.

Premium® Whisky-Lattone SG | 500 gram | Dose: For red wines 1-15 g/hL; For white wines 1-15 g/hL; For vinegar 10-40 g/hL; For distilled spirits 5-40 g/hL | American Oak, vanilla, mocha, soft mouthfeel.

Premium® Color SG | 500 grams | Dose: For red wine maceration 10-20 g/hL; At the moment of racking off use 5-10 g/hL | Blend of ellagic, gallic, catechol and procyanidic tannins to aid extraction and stabilization of color in red wines

Premium® Resveratrolo SG | 500 grams | Dose: For red wine maceration 5-10 g/hL; For white wines 1-5 g/hL; for rosé wines 3-5 g/hL | Granular tannin from grapevine leaf | Used in both new wines and wines in the finishing stage, it prevents laccase-induced oxidative processes in grapes with bunch rot.


OAK ALTERNATIVESFRANCE

French Oak Chips | 10 kg mesh bags | Available in 3 profiles | Dust free and easy to remove from wine vessels.

French Oak Staves | Sold as bundles of 10. Call for quote | Available in 4 profiles. | Mix and match stave profiles to create your own unique blend.

Profiles Fire These chips deliver the char, mocha and chocolate elements of a heavy toast French Oak barrel. Vanilla Convection toasting process produces the natural vanilla profile of French Oak. House Blend This blend of several different toast levels delivers the flavor profile of a new French Oak barrel, medium toast.

Profiles Fire Fire toasted French Oak produces the mocha and chocolate elements of a heavy toast French Oak barrel. Vanilla Convection toasted for vanilla character of French Oak. Chocolate From Limousin Oak toasted over long periods at increasing temperature levels. Butterscotch Butterscotch, caramel and a subtle almond character

French Oak Barrel Chain Inserts | Sold in sets of 24 links | Available in a House Blend of the same 4 profiles as listed for Oak Staves. | Easy to slide into and retrieve from most barrels.

Potassium metabisulfite | 1 kg, 25 kg | Dose: Variable | High quality free flow crystalline powder that does not clump. (Source - Germany). The 1 kg bag is resealable.

OAK, FINING AGENTS, ENZYMES


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EasyTab | 50 tablets/pack | Dose: See Product data sheet on our website | Tablet form of potassium metabisulfite (60%) and L-ascorbic acid (30%) plus cellulose (10%) | Recommend adding at press to provide anti-oxidation compounds to solids, or at any point where the progressive release of antioxidant ingredients are desired.

Esseodue Barrique 10 (Effervescent potassium metabisulfite tablets | Tube of 16 tablets | Dose: Pre-dosed for use per barrel | One tablet delivers approximately 10 mg/L sulfur dioxide when added to a 225 L barrel.


Araban® | 1 Liter, 25 kg (approx 20 L) | Dose: 25-200 g/hL both red and white wines | Liquid gum arabic used for colloidal stabilization and mouthfeel.

30 Sil® | 1 Liter, 25 kg (approx 20 L) | Dose: 50 - 100 g/hL for musts; 25 -560 g/hL for wines and sweet filtered products. | Silicon dioxide solution 30% | Use with gelatin or other protein clarifiers (albumins or isinglass) to clarify and compact lees.

PVPP - Divergan F | 1 kg, 3 kg, 20 kg | Dose: Prevent color issues in white must/wine use 10 - 30 g/hL. Treat bitterness with 15-25 g/hL | Prevents pinking in white wines, and reduces bitterness.

FINING AGENTSCELLAR USE ENZYMESUSA, ITALY

Gelaxina® Fluid | 1 Liter, 25 kg (approx 20 L) | Dose: 5-20 g/hL must and white wines; 10-16 g/hL for red wines & vinegar, higher doses for pressed wines | 30% Gelatin Solution for clarification.

Premium® Gelatin Grade 3 | 15 kg | Dose: Variable | Spray dried gelatin | Ideal for treating highly tannic wines.

Bentonite - Vitiben | 22.7 kg (50 pounds) | Dose: Variable | Use for protein stability, enzyme de-activation and lees compaction. | Can be dissolved in cold water, has less sand and grit.

Zimarom® | 100 grams | Dose: 1 - 3 g/hL for musts at end of fermentation | Clarification of aromatic musts. Liberates glycosidicly bound compounds.

Bactozym (Lysozyme) | 100 gram, 500 gram | Dose: 10 grams to 50 grams per hL must. SEE TECHNICAL REFERENCE GUIDE FOR DETAILED DISCUSSION OF USE | Mycrogranulated Lysozyme used to control gram positive bacteria (Oenococcus, Lactobacillus, Pediococcus)

FPS Carbon | 15 kg | Dose: Up to 100 g/hL | Specific phenolic adsorbent | Powdered carbon for enological use. See product specification sheet online. Useful in management of Brettanomyces and smoke taint.

MPA - Mannoprotein | 500 gram | Dose: 1 - 3 g/hL in white wines; 3 - 10 g/hL for red wines | Granular selection of mannoproteins | Use to improve general roundness and softness, harmonize dissonant palate featrures. Can also help tartrate stabilization in some wines.

VCMC-P® | 500 grams | Dose: 5 - 10 g/hL | Carboxymethyl Cellulose | Inhibits tartrate precipitation (See detailed technical information sheet at www.BSGWINE.com)

Mannozym® | 500 gram | Dose: From 0.5 50 4 g/hL must | Beta-glucanase with Lysogenic Activity for treating Botrytised Grapes, and release of mannoproteins though lysogenic action on the yeast cell wall


CELLAR CHEMICALS, ACIDULANTS

ACIDS, CHEMICALSASSORTED

Ascorbic acid | 1 kg, 5 kg, 25 kg | Dose: Consult an enology text or references for this material | Used as an an-tioxidant on grapes, also treatment of disulfides.

Bentonite - Vitiben | 22.7 kg (50 pounds) | Dose: Variable | Use for protein stability, enzyme de-activation and lees compaction. | Can be dissolved in cold water, has less sand and grit.

Citric acid | 5 kg, 22.7 kg (50 pound) | Primarily used for cleaning, although some use as an addition to wine.

Malic acid | 25 kg | Dose: Variable | The acid found in apples, malic can add an element of fresh, fruity tartness to white wines and is often the addition of choice for non-grape fruit wines.

Potassium bitartrate (Cream of tartar) | 5 kg, 25 kg | Dose: Variable | Used to aid cold stabilization of wines. Preferred over sodium bitartrate because it is temperature reactive as opposed to time dependent.

Potassium carbonate | 5 kg, 22.7 kg (50 pounds) | Dose: Variable | Used for de-acidification.

Potassium metabisulfite | 1 kg, 25 kg | Dose: Variable | High quality free flow crystalline powder that does not clump. (Source - Germany). The 1 kg bag is resealable.

Potassium sorbate | 1 kg, 5 kg, 22.7 kg (50 pound)| Dose: Consult an enology text or references for this mate-rial | Retards growth of yeast in bottled wines.

Tartaric acid | 5 kg, 25 kg | Dose: Variable | Major acidulant used in winemaking


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FINISHING/FINAL PREPARATIONS


FINISHING TANNINSFRANCE, ITALY

Fruit Enhancer FRESH | 1 liter, 20 liters | Dose: Variable use from 1 liter/1,000 to 4,000 liters of wine | Use roughly 70% less in white wines | Delivers the slightly citrus, lively character of a new French oak barrel.


Vanilla | 1 liter, 20 liters | Dose: Variable use from 1 liter/1,000 to 10,000 liters of wine | Use roughly 70% less in white wines | Very dense concentration of vanillin, very smooth, almost creamy addition to wine.


Fruit Enhancer PLUS | 1 liter, 20 liters | Dose: Variable use from 1 liter/1,5000 to 4,000 liters of wine | Best on red wines | More proanthocyanidic tannin, emphasizes ripe berry, black cherry character, fruity aromatic style. Needs care-ful dosing to avoid adding too much.

Mocha | 1 liter, 20 liters | Dose: Variable use from 1 liter/1,000 to 1,500 liters of wine | Use roughly 70% less in white wines | Character of a heavy-toast french oak barrel. With slightly smoky, chocolate-coffee undertones.


Premium Limousin Special® | 500 gram | Dose: For red wines 1-15 g/hL; For white wines 1-5 g/hL; For vinegar 10-40 g/hL; For distilled spirits 5-40 g/hL | For increased aromatic complexity, color stability, body and mouthfeel.

Premium® Tostato | 500 gram | Dose: For red wines 1-15 g/hL; For white wines 1-5 g/hL; For vinegar 10-40 g/hL; For distilled spirits 5-40 g/hL | Soft tannin, full bodied, rich with vanilla and cocoa bouquet.

Premium® Whisky-Lattone SG | 500 gram | Dose: For red wines 1-15 g/hL; For white wines 1-15 g/hL; For vinegar 10-40 g/hL; For distilled spirits 5-40 g/hL | American Oak, vanilla, soft mouthfeel, granulated.

The Liquid Oak Tannins listed above are for red and white wines. Please do bench trials carefully when con-sidering their use in white wines. Addition may cause filterability and stability changes. Do not exceed 30% of normal red wine dosing for white wines.

TANNINS, FININGS, ENZYMES, FILTERS


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TANNIN SUMMARYITALY

Tannin Tannin Source

ProteinStability

ColorStability

Anti -Oxidation

Sensory Use/Dose

Premium Vinacciolo

Grape seed *** *** ** Enhance fresh, fruit charac-ter, build structure

Maturation/Final1-3g/hL white, 1-10 g/hL red

Premium Uva SG Grape skin *** *** ** Fresh olfactory hints, increase tannin and mouthfeel

Rebalance red wines lacking tannins, botrytized grapes, 5-15 g/hL, White wines use 1-3 g/hL

Premium Resveratrolo SG

Grape leaf ** * *** Limited olfactory effect, adds complexity

Red vinification use 5-20 g/hL, matura-tion/blending whites use 1-5 g/hL, rosé and red wines use 3-8 g/hL

Premium Color SG Limousin cask wood, Chestnut tree, Gall tannin, Grape tannin

*** *** ** Increased structure with limited influence on sensory characterisitics

Color stabilization of red quality wines use 5-20 g/hL, Use during vinification and/or pressing.

Premium Limousin Special SG

Toasted Lim-ousin oak

* * ** Increase toasted wood char-acter with soft tannin

Maturation and final blending stage white wines 1-5 g/hL, reds 1-15 g/hL

Premium Whisky Lattone SG

Toasted American oak

* * ** Increases toasted note, vanil-lin, mocha.


Premium Tostado SG

Toasted Lim-ousin oak

** Full bodied, soft tannin, vanilla and cocoa aroma


2014 PRODUCT GUIDE

This booklet may include technical inaccuracies or typographical errors. The information presented here is intended for general information only and is subject to change without notice. All information is provided “as is” without warranty of any kind. BSG Wine Division disclaims all express and implied warranties including but not limited to the implied warranties or conditions of merchantability, fitness for a particular purpose, non-infringement of intellectual property and product liability. Some jurisdictions do not allow the exclusion of implied warranties, so the above exclusion may not apply to you. Changes may be made to this publication periodically; these changes will be incorporated in new editions of this publication. BSG Wine Division may make improvements and/or changes in the products, programs and/or services described in this publication at any time without notice.

Visit us at www.bsgwine.comfor online 2014 product updates.

474 Technology Way | Napa, CA 94558800.585.5562 | www.bsgwine.com

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