volume 3 FOR ALL your winemaking NeedS

product CATALOGue volume 3 FOR ALL your winemaking NeedS McCLAiN OZONE BOUTES TONNELLERiE DE FRANCE EUROMACHiNES AAQUATOOLS HANNA instruments LABORATOiRES DUJARDiN SALLERON ROMFiL STRAHMAN TONNELLERiE garonnaise PADOVAN gpi OCi BARREL MiLL ATP PARSEC

BRITISH COLUMBIA 1219 Commercial Way, Unit 103 Penticton, BC V2A 3H4 M: 250-488-7292 O: 778-476-7755 Oliver Graydon Shop Manager Bernhard Schirrmeister Bilingual Technical Sales Manager zweisprachiger Technik- und Verkaufberater ONTARIO LOCATION 991 Twenty Road Jordan, ON L0R 1S0 T: 905.562.0142 F: 905.562.0087 E: vinestovintages@sympatico.ca Natalie Spytkowsky Darryl Fields Rebecca Willms Amanda Leduc Proprietor/Winemaker Proprietor/Manager Retail Manager Bilingual Technical Sales Manager Directrice Technico-Commercial

TABLE OF CONTENTS ATP Yeasts 1 Fermentis Safoeno Yeast and Redstar Nutrients 4 Mouthfeel Builder Colour Preservation Aroma Preservation Malolactic Bacteria 5 Malolactic Fermentation Enzymes 6 ENZYMES & FERMENTATION 7 TANNINS Fermentation Tannins AGEING & FINISHING TANNINS 8 FINING & STABILIZING 1 1 Acidification & Deacidification 14 Sparkling 15 CELLAR Boutes Barrels 18 GARONNAISE BARRELS 19 MICRO OXYGENATION - WINE GRENADE & Parsec 20 AAQUA TOOLS 21 Oak Alternatives & BARREL ACCESSORIES 22 Euromachine Presses 24 EUROMACHINE Destemmers 26 EUROMACHINE TANKS 27 Pumps & TANK mixers 28 Eurmachine conveyors & sorting tables 30 Tank Accessories & Stainless Steel Hardware 31 HARVEST TOOLS 32 Cleaning and Sanitation 33 McClain Ozone 34 Filtration 35 LABORATORY Dujardin Salleron 37 Hanna Instruments 38 Other Lab Equipment, Glassware& Solutions 39 BOTTLING, CORKS & CLOSURES 41 ICEWINE 42 BOOKS 44 Barrel Accessories 23 All chemicals and reagents for apparatus available on request. All prices are based on exchange rates and subject to change. Please call for an accurate quote prior to purchase.

ATP: YEASTS ATP FERMENTIS SAFOENO YEAST BC S103 - Chardonnay, Sparkling Base, Syrah Our most alcohol tolerant strain frequently used to restart stuck fermentations. Strongly recommended for barrel fermentations. Neutral flavors, low VA, low foam, ferments best between 10 C-30 C Alcohol tolerant to 17%. 500g 10kg CK S102 - Sauvignon Blanc, Semillon, Chenin Blanc and Rosé Very temperature tolerant, K2-killer factor, typically used for Sauvignon Blanc, Muscat, Riesling, Viognier, Chenin Blanc but ideal for any white wine with varietal distinction. It ferments best between 12 C-32 C Alcohol tolerant to 14.5%. NDA 21 - Merlot, Cabernet Sauvignon and Syrah NDA 21 is recommended for the production of harmonious, strong & fruity red wines with a short fermenting time. Its high production of glycerol provides roundness and excellent general balance to the finished product. Additionally, the low absorption of colour pigments by the cell wall allows the production of wines with intense colour. NDA 21 gives optimum results on varietals such as Merlot, Cabernet Sauvignon and Syrah. Wines produced are characterized by intense and persistent fruity & spicy notes.. SC 22 - Chardonnay, Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon and Merlot SC 22 was the very first strain to be selected for a wine application. This strain is also known as Davis 522, selected by the Davis University in California, for its respect of the varietal character of cultivars and for its regular and complete fermentation kinetic. Saccharomyces cerevisiae, rapid fermentation start, regular and complete fermentation of the sugars, alcohol tolerance (15%), medium nitrogen requirements, alcohol production 17.2 g/l for 1% alcohol by volume, very low production of volatile acidity (<0.15 g/l) and SO2. St. George S101 - Grenache, Pinot Noir, Gamay and Rosé It is recommended for both cold soak and carbonic fermentations, and is typically used in Gamay, Merlot, Shiraz, Pinot Noir and nouveau wines. It ferments best between 10 C-30 C Alcohol tolerant to 12.5-13%. UCLM S377 - Cabernet Sauvignon, Syrah, Cabernet Franc, Pinot Noir and Chardonnay Typically used on Cabernet, Pinot, Zinfandel. Low volatile acidity, contributes to colour extraction. High glycerol producer (8g/L) ferments best between 16 C-30 C. Alcohol tolerant to 16%. UCLM S325 - Gewürztraminer, Muscat, Riesling, Viognier, Pinot Gris, Sauvignon Blanc and Semillon Typically used on white wines due to its high glycerol production to add structure to light and low aromatic wines i.e. Chenin Blanc, Colombard. Its ß-glycosidase activity enables the release of terpenic type varietal aromas (Riesling, Viognier, Gewürztraminer, Pinot Gris) but UCLM S325 also gives good results on very aromatic cultivars such as Sauvignon Blanc or Semillon. Saccharomyces cerevisiae, alcohol tolerance (13%), rapid fermentation start, good fermentation strength on clarified musts, high glycerol production 10 g/l, low production of volatile acidity, SO2 and acetaldehyde, high glycerol producer (8g/L), strong nitrogen requirement. 1 VR 44 - Semillon, Chardonnay, Cabernet Sauvignon and Merlot VR 44 was selected in the Champagne region of France for its excellent fermentation characteristics and its resistance to extreme wine making conditions. Saccharomyces cerevisiae Bayanus, killer character strain, enabling a fast start to fermentation, alcohol tolerance (16%), low nitrogen requirements, alcohol production 16.5 g/l for 1% alcohol by volume, regular rate of fermentation and complete fermentation of sugars, very low production of volatile acidity, low foam production, low production of acetaldehyde, fermentation temperature 9 C- 40 C.

ATP: YEASTS REDSTAR Cote des Blancs - Off-dry wines, young and fruity reds and Sparkling Cuvée Red Star Côte des Blancs (Davis 750), a strain of Saccharomyces Cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most Chardonnay fermentations. Cote des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines (especially apple, it is reported). Ferments best between 17-30 C. Sensitive below 13 C. 500g 10kg ATP Montrachet - All whites and full bodied reds Red Star Montrachet, a strain of Saccharomyces Cerevisiae, has been derived from the collection of the University of California. This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance (15%), and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have recently been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good flavor complexity, and intense colour. Pasteur Champagne - All white wines, red wines and fruit wines Red Star Pasteur Champagne (Davis 595), a strain of Saccharomyces Bayanus, has been derived from a pure culture slant of the Institute Pasteur in Paris. This strain has been widely used in the U.S. since 1968. It is a strong fermenter with good ethanol tolerance (18%), and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculent, it is not commonly used for sparkling wine. Pasteur Champagne has been recommended by several sources for restarting stuck fermentations. Ferments best between 15-30 C. Pasteur Red - All red wines especially Cabernet Sauvignon and Cabernet Franc Red Star Pasteur Red (Davis 904), a strain of Saccharomyces Cerevisiae, has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development. Premier Cuvée - Chardonnay, Sparkling Base, Merlot and Cabernet Sauvignon Red Star Premier Cuvée (Davis 796), a strain of Saccharomyces Bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol (16.5%) and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuvée is the fastest, cleanest, and most neutral fermenter offered by Red Star. Ferments best between 7-35 C. 2

ATP: NUTRIENTS ATP VINILIQUID - liquid version of yeast nutrients ViniLiquid is an organic fermentation nutrient with naturally occurring vitamins, minerals and high levels of amino acids (organic nitrogen) offered in a liquid form for maximum efficiency and optimal nutritive impact. It features no inhalation hazard and has higher amounts of available organic nitrogen. Can be used for red and white juice/ must. Dosage: 50ml/hL = 20ppm of YAN 1L 12L SPRINGFERM - 100% organic multi-purpose activator Springferm is made with heated live yeast that have been partially broken down allowing the yeast to release nutrients through the broken membranes before being dried. Springferm provides naturally large amounts of vitamins and minerals and is a superior source of amino acids (organic nitrogen). Due to its high solubility, nutrients will be available immediately and the rest will be gradually released during fermentation. All vitamins, minerals and proteins are derived from yeast. Pure yeast in dry powder form with no additives. Directions for use: Suspend dose in 5 parts of water and add to the must. SPRINGFERM COMPLETE - complex yeast nutrient, rich in fatty acids and sterols necessary for yeast viability Springferm Complete is rich in fatty acids & sterols which are necessary for yeast viability especially at the end of fermentation. This supply secures the integrity of the cell wall helping the yeast to face alcohol pressure. Decreases organoleptic deviation risks (volatile acidity, H2S) and helps the production of secondary alcohols and their esters. Helps to improve yeast metabolism and accelerates sugar fermentation by supplying extra thiamine into the must. Directions for use: To be used at the start of fermentation. At later stages, as a solution to sluggish or stuck ferments. THIAMINE HYDROCHLORIDE - speeds up yeast cell growth, beneficial for restart or stuck ferments A member of the vitamin B1 complex group. It is the hydrochloride salt form of Thiamine which is water soluble. Yeast cells grow significantly faster in the presence of external sources of Thiamine. Particularly beneficial when trying to restart a sluggish or stuck fermentation. 20kg DAP This is the basic nitrogen source in nearly all wine yeast nutrients. It can be used by itself or to augment some of the more expensive complete nutrients. At certain stages of fermentation it will help inhibit formation of reduced sulfur compounds. It is best, if used early rather than later in the fermentation. DETOXIFICATION SPRINGCELL - yeast cell wall, contains no additives, detoxifies stuck ferments Spray dried cell wall material prepared from primary growth yeast, Saccharomyces cerevisiae. Natural fiber-rich product which contains no additives. The insoluble material is readily dispersible in water, must or fermenting must. Used in preventing stuck fermentations. Directions for use: To be used at the start of fermentation. At later stages such as a solution to sluggish or stuck ferments. 3

ATP: NUTRIENTS MOUTHFEEL BUILDER SPRINGCELL MANNO - 100% yeast polysaccharide, recommended during barrel maturation Springcell Manno is a special yeast cell wall preparation easily degradable that directly supplies polysaccharides, the noblest part of the lees. It is designed to meet the demands of the wine industry for round and smooth wines. Polysaccharides combine themselves with the most astringent tannins to attenuate the hardness and bring roundness to the wine. Springcell Manno is particularly rich in naturally occurring mannoproteins released from the yeast cell walls. These polysaccharides finely act on the volume and body sensation usually brought during the ageing on lees. It has applications for light wines with poor structure, red wines with tannic and deeply coloured cultivars, and any type of wine in addition to fine lees. Total Polysaccharides 55-59% among which soluble mannoproteins 25%. Directions for use: The addition of Springcell Manno is recommended at the beginning of primary fermentation. Red Wines: 20-40 g/hl; White Wines: 10-30g/hL. Dissolve Springcell Manno in a minimum amount of water. *Caution : the product is not totally soluble. 500g ATP COLOUR PRESERVATION SPRINGCELL Colour - high in polysaccharides, long term benefits to colour and intensity preservation Springcell Colour has been specifically developed to act on the intensity of colour as well as on the roundness of red wines in the long term. It contains twice the levels of polysaccharides when compared with basic inactivated yeast. Springcell Colour has proven its qualitative impact on primeur red wines as well as on high quality long-ageing red wines. Increase of the colouring intensity thanks to better composition in tannins and anthocyanins of the wine after treatment. Coupled with this is significant softening of the most astringent tannins due to the coating action of the polysaccharides on the green tannins. Directions for use: Springcell Colour must be incorporated 24 hours after the beginning of fermentation to play its nutritive role at a dosage of 20-30 g/hl, diluted in ten times its volume of wine or water. 500g 10kg AROMA PRESERVATION SPRINGAROM - provides precursors for Glutathione, strong natural antioxidant Aromatic white wines that are intended to be consumed shortly after bottling are very successful among new wine consumers for their freshness and their aromatic intensity. Springer Oenologie developed Springarom a fermentation activator based on inactivated yeasts possessing an important reduction power thanks to its natural 3% glutathione content, an antioxidant tripeptide contained in yeast that prevents free radicals apparition and avoids organoleptic ageing. Offers protection of aromatic molecules notably to thiol rich varieties such as Sauvignon Blanc, Gewürztraminer, Muscat, Riesling, Colombard and Chenin Blanc. Directions for use: Add to the must 24 hours after the beginning of alcoholic fermentation. Springarom can be used with or without DAP depending on the initial nitrogen content in the must. In the case of a must very poor in nitrogen, add simultaneously 0.2-0.3g/L. 4

ATP: MALOLACTIC BACTERIA ATP MALOLACTIC FERMENTATION MALO-PLUS - culture for low temperatures, low SO2 and high alcohol, superior Malo-Plus is a single strain Oenococcus oeni specifically selected for its tolerance towards low temperatures, sulfur dioxide and high alcohol content giving this strain superior fermentation capabilities. Oenococcus oeni is a complex bacteria that grows slowly, even in a rich and specific media. Since wine is a hostile environment the freeze dried powder was developed to prepare the Oenococcus oeni cell membrane for this environment. The result is a highly active culture which is ready for an easy and quick inoculation. It is a strong fermenter even at high alcohol levels (15% v/v), this strain has performed well in trials in many different wine conditions. Malo Plus produces low volatile acidity as well as being a low biogenic amine producer. 3,785L 37,850L 151,400L MALO-D - produces diacetyl, produces complex aromas, softness and richness on palate Malo-D is a single strain Oenococcus oeni specifically selected for its diacetyl production particularly suited to structured white wines ideal for Chardonnay. However it can also be used for Sparkling and Red wine styles. It contributes butteriness and complexity to wine aromas, softness and broadness to wine flavors. It s tolerance towards low temperatures, normal sulfur dioxide levels and moderate alcohol content gives this strain superior fermentation capabilities. Oenococcus oeni is a complex bacteria that grows slowly, even in a rich and specific media. Since wine is a hostile environment the freeze dried powder was developed to prepare the Oenococcus oeni cell membrane for this environment. The result is a highly active culture which is ready for an easy and quick inoculation. 3,785L 37,850L 151,400L MALO-PLUS HA - for high acidity, strong fermentor Malo-Plus HA is a single strain Oenococcus oeni specifically selected for its tolerance towards high acidity content and fermentation speed giving this strain superior fermentation capabilities. Oenococcus oeni is a complex bacteria that grows slowly, even in a rich and specific media. Since wine is a hostile environment the direct inoculation process was developed to prepare the Oenococcus oeni cell membrane for this environment. The result is a highly active culture which is ready for an easy and quick inoculation. It is a strong fermenter even at high alcohol levels (14% v/v), this strain has performed well in trials in many different wine conditions. Malo-Plus HA produces low volatile acidity as well as being a low biogenic amine producer. 3,785L 37,850L 151,400L MALO-MULTI - highlights varietal aromas, enhances complexity Malo-Multi is a mixed strain Oenococcus oeni consisting of three genetically different strains. Each of these three strains is equally effective in conducting malolactic fermentation. The benefit of this multi strain bacteria is its ability to highlight the typical aromas of the variety from which the wine is produced. In white varieties it will enhance varietal typicity while in red varietals it will be reminiscent of dark berry characters. It s tolerance towards average temperatures, normal sulfur dioxide levels and high alcohol content give this strain superior fermentation capabilities. Oenococcus oeni is a complex bacteria that grows slowly, even in a rich and specific media. Since wine is a hostile environment the freeze dried powder was developed to prepare the Oenococcus oeni cell membrane for this environment. The result is a highly active culture which is ready for an easy and quick inoculation. It is a strong fermenter even at high alcohol levels (15% v/v), this strain has performed well in trials in many different wine conditions. 3,785L 37,850L 151,400L 5

ATP: ENZYMEs ZYME-O-Colour PLUS LIQUID - maceration enzyme Zyme-O-Colour Plus Liquid is a highly active pectolytic enzyme preparation produced by classic fermentation of selected strains of Aspergillus Niger. It has been especially developed for the maceration and colour extraction of red grapes in wine making. Directions for use: Zyme-O-Colour Plus Liquid can be diluted in a small quantity of cool water before addition in the tank. This allows for optimal dispersion. Sprinkle over the grapes as they proceed to the press or add to juice before starting alcoholic fermentation. Since Bentonite is a protein adsorbing agent, bentonite must be added after contact time. Dosage: 16-24 ml/ton ATP ZYME-O-CLEAR PLUS LIQUID - clarification enzyme Zyme-O-Clear Plus Liquid is an effective pectolytic enzyme preparation produced by classic fermentat Clear Plus Liquid can be diluted in a small quantity of cool water before addition in the tank. This allows for optimal dispersion. Sprinkle over the grapes as they proceed to the press or add to juice before starting alcoholic fermentation. Since Bentonite is a protein adsorbing agent, bentonite must be added after contact time. Dosage: 8 16 ml/ton ZYME-O-FLOAT PLUS LIQUID - flotation enzyme Zyme-O-Float Plus Liquid is a highly active and concentrated pectolytic enzyme preparation produced by classic fermentation of selected strains of Aspergillus Niger. It has been specifically developed for use in the process of clarification by flotation in the production of white wine. Directions for use: Zyme-O-Float Liquid can be diluted in a small quantity of cool water before addition in the tank. This allows for optimal dispersion. Sprinkle over the grapes as they proceed to the press or add to juice before starting alcoholic fermentation. Since Bentonite is a protein adsorbing agent, bentonite must be added after contact time. Dosage: 16-24 ml/ton. ZYME-O-XTRA LIQUID - for difficult to settle varietals Zyme-O-Xtra is a highly active pectolytic enzyme preparation produced by classic fermentation of selected strains of Aspergillus Niger. The Zyme-O-Xtra has significant pectin-lyase and arabanase. Zyme-O-Xtra has been specifically developed for use in the production of Muscat and other difficult to settle varietals. The addition of Zyme-O-Xtra Plus will also improve compaction of the lees resulting in smaller losses at racking. Directions for use: Zyme-O-Xtra Liquid can be diluted in a small quantity of cool water before addition in the tank. This allows for better dispersion. Sprinkle over the grapes as they proceed to the press or add to juice before starting alcoholic fermentation. Since Bentonite is a protein adsorbing agent, bentonite must be added after contact time. Dosage: 16-32 ml/ton 6

ATP: ENZYMES & FERMENTATION TANNINS ATP ZYME-O-AROMA PLUS LIQUID - aroma enhancing enzyme Zyme-O-Aroma Plus Liquid is a pectinase preparation with high secondary activities such as β-glucosidase and arabinosidase produced by classic fermentation of selected strains of Aspergillus Niger. Zyme-O-Aroma Plus has significant β-glucosidase activity. It has been especially developed to enhance the aroma formation from the terpenic precursors of the grapes in the production of white wines. Directions for use: Zyme-O-Aroma Plus Liquid can be diluted in a small quantity of cool water before addition in the tank. This allows for optimal dispersion. Add towards the end of primary fermentation to the tank to maintain and enhance aromatic characters. Dosage: 24-60 ml/ton FERMENTATION TANNINS Colour-TAN POWDER - produces smooth, full body, rounded structure Colour-Tan is an extract from Querbrancho (condensed tannins) and Chestnut (hydrolysable tannin). It is a mixture of condensed tannin and ellagic tannin and when added during fermentation rapidly stabilizes colour. The gallic-ellagic part of the tannin prevents the action of the polyphenol oxidase enzyme which is the most detrimental for colour stabilization. The condensed parts reacts with the anthocyanins, both in a direct way, by ionic or radical reaction, or in an indirect way, by the acetaldehyde always present in the wine in traces. In this way, the self- polymerization reactions are stopped, preventing the precipitation of colour. Directions for use: It is best to prepare a 20-30% solution by dissolving the tannin in warm to hot water 40-49 C while stirring vigorously. Add to the tank or barrel while circulating or mixing. Dosage: Red Wines: 100-250 ppm or 10-20 g/hl. For optimum results the addition should be performed in two steps during fermentation: about 60% at the beginning of fermentation and 40% after 2-3 days. Colour-TAN NT - gentle impact on aromatics and flavour, enhances mouthfeel Colour-Tan NT is a blend of gallic polyphenols, effective antioxidants, with condensed polyphenols, responsible for the bonding of the anthocyanins. It has been specifically formulated for its gentle impact on aromatic and flavor components of the wine. Due to its composition and purity, this tannin will only affect structure of the wine and it does not cover the fruit notes. Perfect for Pinot Noir & Merlot. Enhances mouthfeel and roundness and stabilizes colour. Directions for use: It is best to prepare a 20-30% solution by dissolving the tannin in warm to hot water 40-49 C while stirring vigorously. Add to the tank or barrel while circulating or mixing. Dosage: Red Wines: 6-20 g/hl For optimum results the addition should be performed in two steps during fermentation: about 60% at the beginning of fermentation and 40% after 2-3 days. GALLIC-TAN POWDER protects juice and wine from oxidation For description see page 8 7

ATP: AGEING & FINISHING TANNINS CHERRY-TAN - add complexity and structure to rose & red wines Cherry-Tan is a newer concept for tannin used in winemaking. Its unique composition has been studied in order to add complexity and structure to red and rosé wines styles without imposing itself or blemishing the wine. When used as directed, Cherry-Tan integrates perfectly within the wine s aromatic profile enhancing both the fruity and floral bouquet of the wine. When used after fermentation Cherry-Tan allows for the creation of an optimal oxidoreductive potential to free the esters and terpenes which accentuate the hidden fruit and berry notes. If adding to red wines during fermentation, ideally this should be done in two doses on the 2nd and 4th day of fermentation. For rosé wines only one dose on the 2nd day after the start of fermentation is required. Cherry-Tan can also be added to red and rosé wines after fermentation, during Microoxygenation and up to 1 month before bottling. 500g 5kg ATP Directions for use: Mix in warm to hot water at the ratio of 1:4. Add to the tank or barrel while circulating or mixing. Dosage: Red wines during fermentation: 30-70 ppm Rosé wines during fermentation: 20-50 ppm Red wines post fermentation: 20-50 ppm Rosé wines post fermentation: 10-40 ppm GALLIC-TAN POWDER protects juice and wine from oxidation Gallic-Tan is suitable for adding body and helping those white wines which do not contain a sufficient quantity of tannin. It selectively reacts with proteins and reduces the activity of laccase and tryosinase on anthocyanins and polyphenols, lowering the risk of oxidation. Gallic-Tan also acts as an aid during clarification or as a taste corrector especially when in the presence of Botrytis affected grapes. Directions for use: Mix in hot water at the ratio of 1:10. Add to the tank or barrel while circulating or mixing. Dosage: White Wines: 5-15 g/hl 500g QUERCA-TAN BLANC - used at the beginning of harvest, anti-oxidative properties Querca-Tan Blanc is extracted from the wood of Quercas robur (English oak) and Petraea (oak). Only aged barrel suitable timbers coming from the central part of France and Italy are used. Simply an extract of aged oak wood without any chemical treatment nor heating, it is the most natural oak tannin in the oenological market. Its antioxidative properties are ideal for use at the beginning of fermentation to regulate the oxydoreductive potential, complex the oxygen, and prevent browning. Compared to the pure gallic tannins, this product gives a very mild oak aroma to the wines enhancing the mature fruit bouquet. It is designed for white and rosé wines where a strong wood note could be unpleasant. It is also exceptional for micro oxygenation, especially in wines where it is necessary to maintain the varietal fruit notes. Directions for use: Mix in warm to hot water at the ratio of 1:4. Add to the tank or barrel while circulating or mixing. Recommended Dosage: White/Rosé wines at the beginning of fermentation: 2.5-6.25 g/hl. In micro oxygenation of red wines: 1.25-3.8g/hL 8

ATP: AGEING & FINISHING TANNINS ATP QUERCA-TAN ROUGE - improves oak aroma and soft oak bouquet Querca-Tan Rouge is extracted from the wood of Quercas robur (English oak) and Petraea (oak). Only aged barrel suitable timbers coming from the central part of France and Italy are used. Simply an extract of aged oak wood without any chemical treatment nor heating, it is the most natural oak tannin in the oenological market. When used during fermentation, this tannin reduces the oxygen concentration, deactivates the polyphenols oxidase activity, and protects the colour. The mild toasting process improves the concentration of wood aroma precursors, giving the wine a soft oak bouquet. It is excellent in micro oxygenation due to its antioxidant activity. Directions for use: Mix in warm to hot water at the ratio of 1:4. Add to the tank or barrel while circulating or mixing. Recommended Dosage: Red wines at the beginning of fermentation: 25-62 ppm. In micro oxygenation of red wines : 12 50 ppm (1.25-5.0 g/hl). QUERCA-TAN UT - adds mid-palate, back-palate, used for anti-oxidation pre-barrel maturation Querca-Tan UT is a preparation composed of hydrolyzable tannins, extracted from French oak coming from the central part of France. It is an ester of gallic, digallic and ellagic acids with carbohydrates. In this untoasted version of the Querca-Tan range its primary purpose is not aroma based but rather to protect the wine from both oxidative and reductive media that produces serious defects in wine. It over comes some of the problems associated with barrel aged wines for instance loss of original flavors, oxidation, exhausted barrels and quality of the wood used to produce the barrels. With the postvinification or finishing tannins it should be noted that with these finer grade tannins it is their ability to stabilize colour and to improve the sensory attributes of wine that makes them useful tools. Directions for use: Mix in hot water at the ratio of 1:5. Add to the tank or barrel while circulating or mixing. Dosage: Red Wines: 50 150 ppm (5-15 g/hl) QUERCA QUERCA-TAN VN POWDER - stabilizes colour and improves sensory attributes Querca-Tan VN is a preparation containing tannin composed of hydrolyzable tannins, extracted from American oak and a small amount of French oak and fired to a medium toast. It contains gallo tannins, ellagic tannins and compounds obtained from the thermal degradation of lignin and of hemicellulose which bestow the typical organoleptic notes usually derived from barrel maturation. With the postvinification or finishing tannins it should be noted that with these finer grade tannins it is their ability to stabilize colour and to improve the sensory attributes of wine that makes them useful tools. Querca-Tan VN prolongs the aromatic persistence, and softens the finish while enhancing the aromatic complexity with nuances of vanilla and cacao. Directions for use: Mix in hot water at the ratio of 1:5. Add to the tank or barrel while circulating or mixing. Powder Dosage: Red Wines: 20 150 ppm (2-15 g/hl) 500g 500g 9

ATP: AGEING & FINISHING TANNINS QUERCA-TAN MK POWDER combination of American and French oak, stabilizes colour and improves sensory attributes Querca-Tan MK is a preparation containing tannin composed of hydrolyzable tannins, extracted from American oak and a small amount of French oak which is heavily toasted. It contains gallo tannins, ellagic tannins and compounds obtained from the thermal degradation of lignin and of hemicellulose which bestow the typical organoleptic notes usually derived from barrel maturation. With the postvinification or finishing tannins it should be noted that with these finer grade tannins it is their ability to stabilize colour and to improve the sensory attributes of wine that makes them useful tools. Querca-Tan MK prolongs the aromatic persistence, and softens the finish while enhancing the aromatic complexity with nuances of mocha and chocolate. 500g ATP Directions for use: Mix in hot water at the ratio of 1:5. Add to the tank or barrel while circulating or mixing. Dosage: Red Wines: 20 150 ppm (2-15 g/hl) TANI-COMPLETE - broad palate enhancer for red and white wines Tani-Complete consists of a highly purified concentrated oak extract from the heart of the Limousin oak region in France. It is recommended for red and white wines during the ageing process. This tannin also plays a positive role when wine is aged in older barrels or American oak barrels, which naturally contains lower ellagitannin levels. During the extraction process the original aromatic characteristics are maintained improving the final bouquet in red wines. Tani-Complete also contributes to antioxidation as well as colour preservation. In white wines it would ideally be added while the wine is ageing in barrels to prevent oxidation and add complexity to the palate. Directions for use: Mix in warm to hot water at the ratio of 1:10. Add to the tank or barrel while circulating or mixing. Dosage: Red Wine : 100-200 ppm or 10-20 g/hl Dosage: White Wine : 50-100 ppm or 5-10 g/hl TANI-STRUCTURE strengthens and amplifies, stabilizes anthocyanins Tani-Structure is a red/dark brown coloured tannin which has been derived from selected wood characterized by the fact that their analytical structure is similar to those found naturally in grapes. Tani-Structure can be added to musts and will contribute to colour stability and preservation. In finished wines it can be added to enhance the palate structure. It is particularly useful in a wine with a low Total Phenolic Index by adding structure to the palate. For the protection of colouring matter it combines with the anthocyanins in the wine ensuring lasting chromatic stability as well as rendering them smooth. Directions for use: Mix in hot water at the ratio of 1:10. Add to the tank or barrel while circulating or mixing. Dosage: Must: 100-250 ppm (10-25 g/hl); Red Wines: 50-150 ppm (5-15 g/hl) 12.5kg TANI-GRAPE natural grape tannin Tani-Grape is a tannin extract composed entirely of grape proanthocyanins. It helps compensate for lack of natural tannin due to grape variety, insufficient ripeness or excessively high yields. Proanthocyanin tannins are naturally present in grapes and act as an antioxidant. Addition of Tani-Grape after primary fermentation can enhance wine structure and body and help to prevent colour oxidation. The addition of Tani-Grape stimulates polymerization resulting in the binding of the anthocyanins resulting in a wine which has softer tannins and improved structure. Directions for use: Mix in warm to hot water at the ratio of 1:10. Add to the tank or barrel while circulating or mixing. Dosage: Red, Rosé and White wines : 100-400 ppm (10-40 g/hl) 500g 10

ATP: FINING & STABILIZING ATP SPRINGCELL Colour - high in polysaccharides, long term benefits to colour and intensity preservation Springcell Colour has been specifically developed to act on the intensity of colour as well as on the roundness of red wines in the long term. It contains twice the levels of polysaccharides when compared with basic inactivated yeast. Springcell Colour has proven its qualitative impact on primeur red wines as well as on high quality longageing red wines. Increase of the colouring intensity thanks to better composition in tannins and anthocyanins of the wine after treatment. Coupled with this is significant softening of the most astringent tannins due to the coating action of the polysaccharides on the green tannins. Directions for use: Springcell Colour must be incorporated 24 hours after the beginning of fermentation to play its nutritive role at a dosage of 20-30 g/hl, diluted in ten times its volume of wine or water. 500g 10kg SPRINGCELL MANNO - 100% yeast polysaccharide, recommended during barrel maturation Springcell Manno is a special yeast cell wall preparation easily degradable that directly supplies polysaccharides, the noblest part of the lees. It is designed to meet the demands of the wine industry for round and smooth wines. Polysaccharides combine themselves with the most astringent tannins to attenuate the hardness and bring roundness to the wine. Springcell Manno is particularly rich in naturally occurring mannoproteins released from the yeast cell walls. These polysaccharides finely act on the volume and body sensation usually brought during the ageing on lees. It has applications for: Light wines with poor structure, red wines from tannic and deeply coloured cultivars, and any type of wine in addition to fine lees. Total Polysaccharides 55-59% among which soluble mannoproteins 25%. Directions for use: The addition of Springcell Manno is recommended at the beginning of primary fermentation 20-40g/hL. Dissolve Springcell Manno in a minimum amount of water. *Caution : the product is not totally soluble. LGA-20 - colour stabilizer, can increase roundness, body and structure on the palate LGA-20 is a colloidal solution derived from the solubilization of the Gum Arabic of the most selected varieties of the Acacia tree. The product is hydrolyzed and the sterile filtered (0.45 micron membrane filtered) through an exclusive process insuring that it will not plug bottling line membranes. With an electropositive charge, LGA- 20 can be used as a colloidal protector with the following benefits: Prevent Haze Formation due to Instabilities. Enhance Body and Structure. Increase Roundness on the Palate. Stabilize Colour. Inhibit Formation and Precipitation of Tartrate Crystals. Directions for use: Add the dose directly to the wine just prior to bottling. Dosage: 0.12-1.2g/L BENTONITE KWK KRYSTAL KLEAR - sodium bentonite Fine granular sodium bentonite with an average particle size between 20 and 70 mesh. Acts by removing proteins and polyhydric phenols. It is recommended for use in all musts or wines and its high swelling power insures lower dosage rates. Hydrate in either hot or cold water. ACTIVATED CARBON - strong decolourising powder, removes off flavour or aromas, browning or pinking Removes colour and off odors and flavours from juice and wine. Regarded as a nonspecific fining agent and should be added after conducting a bench trial. 500g 10kg 20kg 11

ATP: FINING & STABILIZING CREAM OF TARTAR - seeding agent for tartrates White crystals or powder derived from wine lees. Used to aid in cold stabilization of wine by dosing with high rates of KHT crystals to force precipitation. ATP FERMO-CASEIN blend of potassium caseinate, bentonite and alpha-cellulose fibers; adsorbs oxidizable polyphenols Fermo-Casein is a potassium caseinate based fermentation aid. Based on the assumption that prevention is better than a cure, when used during fermentation, Fermo-Casein is designed to produce wines which are stable from all standpoints: catechins, proteins, polyphenols. The potassium caseinate adsorbs the oxidizable polyphenols, while the specially selected bentonite acts to stabilize the proteins in the must, in particular, the microproteins which may form during the latter stages of fermentation. The electrostatically charged cellulose fibers not only improve the action of the bentonite, but adsorb the fatty acids produced by the yeast during stressful fermentations. The result is a wine that is more brilliant and stable over time. Directions for use: Dissolve the product in 10 parts cold water and add to the mass once fermentation has started. Add Fermo-Casein slowly to the tank as the product reacts on contact. Dosage: 0.12-0.48g/L LIQUAGEL-50 used to remove astringent tannins Liquagel-50 is a ready for use ultra-pure liquid gelatin. The prolonged heating time during the manufacturing process makes the liquefaction process irreversible, and the addition of SO2 insures a long and stable shelf-life. Liquagel-50 is designed to remove the tannins normally attributed to astringency while leaving untouched the anthocyanins responsible for colour. The result is a softer wine which is less susceptible to oxidation. Directions for use: Liquagel-50 can be used at full strength or diluted 1:1 with water. Add slowly to juice or wine while thoroughly circulating. Dosage: 2.5-40.0 ml/hl LIQUASIL-30 silica solution used to aid in quicker clarification and compaction Liquasil-30 is a 30% Silicon Dioxide solution. The product is designed for must clarification, but can be used also on wines. For optimal results, it should be used in conjunction with Liquagel-50 liquid gelatin. The negative charge of the Liquasil-30 will combine with the positive charge of the Liquagel-50, creating a flocculating which forces solids to the bottom of the tank. Directions for use: Disperse the dose evenly in the must to be treated. If used in conjunction with gelatin, Liquasil-30 must be added first. Dosage: 10-50mL/hL OVO-PURE gentle elimination of polyphenols and astringent tannins Ovo-Pure is a spray dried egg albumin obtained from fresh eggs. A special atomization process produces a very pure dry powder. Ovo-Pure is designed to combine with polyphenols and unstable anthocyanins eliminating astringent tannins and the oxidizable colour matter which may precipitate in the bottle. Ovo- Pure is especially recommended for applications where gelatin or casein are too aggressive. Directions for use: Dissolve the Ovo- Pure in cold water at the ratio of 1:10. Add very slowly to the wine in order to avoid the formation of foam and to ensure adequate mixing. Dosage: 0.03-0.36g/L 1L 25L 1L 25L 10kg 12

ATP: FINING & STABILIZING ATP PVPP-VT removal of phenolic compounds, quick settling Polyclar VT is a grade of 100% PVPP with an average particle size of around 140 microns designed for addition to vessels, where faster settling is required. Allows majority of the product to be left behind with the lees at racking. Larger particle size facilitates settling of the stabilizer. A coarser grade optimized for addition to wine in tanks. Directions for use: A typical contact time of 3 to 10 days is required, although there are no adverse effects from leaving Polyclar in contact with the wine for longer periods. Filtration is still needed to produce a bright wine, but the amount of solids present should be much lower. ASCORBIC ACID protects from oxidation, can prevent colour loss, flavour and aromatic compounds Used to prevent oxidation. Must be used with caution and can react with oxygen to produce hydrogen peroxide. To be used with adequate free SO2 present so that any free H2O2 is removed. Results in a fresher wine with higher intensity fruit characters. GRAPE SKIN EXTRACT natural food colour extracted from Vitis Vinifera grapes Natural food colour extracted from red grape skins. 473mL 1gallon 5gallon POTASSIUM SORBATE yeast inhibitor for sweet wine Arrests fermentation and also used as an additive before bottling to prevent refermentation in the bottle. It does not kill yeast and therefore is not a fungicide, it just interferes with the metabolism of the yeast. Properties are dependent on the combined presence of sulphur dioxide, alcohol and acidity. ATP and Vines to Vintages offer reliable service with a diverse range of products that I can trust in the many aspects of winemaking and operations. With competitive pricing, service and top-notch quality, it makes it hard to consider the alternatives. Steve Latchford - Therapy Vineyards 13

ATP: Acidification & Deacidification Ascorbic Acid Calcium Carbonate 22kg For tartaric acid reduction and double acidification of must and wine ATP Citric Acid Cream of Tartar Seeding agent for tartrates Malic Acid Metatartaric Acid Prevents precipitation of tartrate crystals in young wines Potassium Bicarbonate For tartaric acid reduction Tartaric Acid Potassium Sorbate REFERENCE ON HOW TO DEACIDIFY A WINE: Chemical Deacidifications in Winemaking Dr. Karl J. Kaiser, BSc, LLD, CCOVI Professional Affiliate Brock University CCOVI Lecture Series January 25, 2012 www.brocku.ca/webfm_send/20600 14

ATP: SPARKLING ATP PREMIER CUVÉE Red Star Premier Cuvée (Davis 796), a strain of Saccharomyces Bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuvée is the fastest, cleanest, and most neutral fermenter offered by Red Star. Ferments best between 7-35 C. MALOLACTIC FERMENTATION MALO-PLUS HA for high acidity, strong fermentor Malo-Plus HA is a single strain Oenococcus oeni specifically selected for its tolerance towards high acidity content and fermentation speed giving this strain superior fermentation capabilities. Oenococcus oeni is a complex bacteria that grows slowly, even in a rich and specific media. Since wine is a hostile environment the direct inoculation process was developed to prepare the Oenococcus oeni cell membrane for this environment. The result is a highly active culture which is ready for an easy and quick inoculation. It is a strong fermenter even at high alcohol levels (14% v/v), this strain has performed well in trials in many different wine conditions. Malo Plus HA produces low volatile acidity as well as being a low biogenic amine producer. MALO-MULTI highlights varietal aromas, enhances complexity Malo-Multi is a mixed strain Oenococcus oeni consisting of three genetically different strains. Each of these three strains is equally effective in conducting malolactic fermentation. The benefit of this multi strain bacteria is its ability to highlight the typical aromas of the variety from which the wine is produced. In white varieties in will enhance varietal typicity while in red varietals it will be reminiscent of dark berry characters. It s tolerance towards average temperatures, normal sulfur dioxide levels and high alcohol content giving this strain superior fermentation capabilities. Oenococcus oeni is a complex bacteria that grows slowly, even in a rich and specific media. Since wine is a hostile environment the freeze dried powder was developed to prepare the Oenococcus oeni cell membrane for this environment. The result is a highly active culture which is ready for an easy and quick inoculation. It is a strong fermenter even at high alcohol levels (15% v/v), this strain has performed well in trials in many different wine conditions. TARTRATE STABILIZATION METATARTARIC ACID for improved stabilisation with regard to tartaric precipitation, inhibitor of tartaric precipitation Metatartaric Acid: Used for the prevention of tartrate precipitation in bottled wine. It should only be added to the pre-filtered wine, ready for bottling, since any filtration will remove part of the large molecules of the product and thus reduce its efficiency. After the addition of Metatartaric Acid stabilizer, only final filtration should be carried out. 15

ATP: SPARKLING * SECONDARY FERMENTATION * YEAST PASTEUR CHAMPAGNE Red Star Pasteur Blanc (Davis 595), a strain of Saccharomyces Bayanus, has been derived from a pure culture slant of the Institute Pasteur in Paris. This strain has been widely used in the U.S. since 1968. It is a strong fermenter with good ethanol tolerance (18%), and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculent, it is not commonly used for sparkling wine. Pasteur Champagne has been recommended by several sources for restarting stuck fermentations. Ferments best between 15-30 C. ATP VR 44 VR 44 was selected in the Champagne region of France for its excellent fermentation characteristics and its resistance to extreme wine making conditions. Saccharomyces cerevisiae Bayanus, killer character strain, enabling a fast start to fermentation, alcohol tolerance (16%), low nitrogen requirements, alcohol production 16.5 g/l for 1% alcohol by volume, regular rate of fermentation and complete fermentation of sugars, very low production of volatile acidity, low foam production, low production of acetaldehyde, fermentation temperature 9 C- 40 C. PREMIER CUVÉE Red Star Premier Cuvée (Davis 796), a strain of Saccharomyces Bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuvée is the fastest, cleanest, and most neutral fermenter offered by Red Star. Ferments best between 7-35 C. NUTRIENT SPRINGFERM Bioferm Complete is rich in fatty acids & sterols which are necessary for yeast viability especially at the end of fermentation. This supply secures the integrity of the cell wall helping the yeast to face alcohol pressure. Decreases organoleptic deviation risks (volatile acidity, H2S) and helps the production of secondary alcohols and their esters. Helps to improve yeast metabolism and accelerates sugar fermentation by supplying extra thiamine into the must. DAP This is the basic nitrogen source in nearly all wine yeast nutrients. It can be used by itself or to augment some of the more expensive complete nutrients. At certain stages of fermentation it will help inhibit formation of reduced sulfur compounds. It is best, if used early rather than later in the fermentation. 16

ATP: SPARKLING ATP OPTIMIZING LEES AGEING SPRINGCELL MANNO 100% yeast polysaccharide, recommended during barrel maturation Springcell Manno is a special yeast cell wall preparation easily degradable that directly supplies polysaccharides, the noblest part of the lees. It is designed to meet the demands of the wine industry for round and smooth wines. Polysaccharides combine themselves with the most astringent tannins to attenuate the hardness and bring roundness to the wine. Springcell Manno is particularly rich in naturally occurring mannoproteins released from the yeast cell walls. These polysaccharides finely act on the volume and body sensation usually brought during the ageing on lees. It has applications for: Light wines with poor structure, red wines from tannic and deeply coloured cultivars, and any type of wine in addition to fine lees. Total Polysaccharides 55-59% among which soluble mannoproteins 25%. SPRINGAROM provides precursors for Glutathione, strong natural antioxidant Aromatic white wines that are intended to be consumed shortly after bottling are very successful among new wine consumers for their freshness and their aromatic intensity. Springer Oenologie developed Springarom a fermentation activator based on inactivated yeasts possessing an important reduction power thanks to its natural 3% glutathione content, an antioxidant tripeptide contained in yeast that prevents free radicals apparition and avoids organoleptic ageing. Offers protection of aromatic molecules notably to thiol rich varieties (Sauvignon Blanc, Gewürztraminer, Muscat, Riesling, Colombard and Chenin Blanc) to illustrate a few. 17

CELLAR: Boutes BARRELS BOUTES The process is to blend fine grain woods of first quality forests in order to give the products regularity from one year to another. CELLAR TRADITION Barrels Brings roundness and softness to the palate. The wine volume and fatness will increase, more oak and spice complexity with hints of caramel compounds will be given to the aroma. The most intense. Maturation of the wood from 18 to 24 months. SELECTION Barrels This barrel provides length, density, volume, finesse and a certain complexity of tannins. Designed for wines to be aged for longer periods longer than 12 months. Integrates slowly, gradually producing wines with tannins that are powerful and yet delicate. Adds to length and tension of the wine. Fruit forward and fullness of spicy components. Maturation of the wood is 30 to 36 months GRANDE RESERVE It conveys to the wine intensity, the wine is open and fruit forward with vanilla and creamy compounds. Fullness of soft tannins adds to the roundness and fatness of the wine. It is a more horizontal wine. Tastings are good all along the barrel ageing process because wood tannins evolve much more quickly than on a Tradition barrel. This barrel is the most respectful of the fruit, gentle oak interaction. Many of our customers in Bordeaux use this barrel to make their samples for futures sales. Maturation, seasoning process, toast level and source of wood are all proprietary. COEUR Very limited production. Timber that is used for the staves has little or no exposure to the sun or to the rain. Very rich in elegant tannins and offers density and richness on the palate. Maturation of the wood from 18 to 24 months. SOLEIL Very limited production. Timbers are specifically selected from the stacks that have the most exposure to the rain, the wind and the sun. These barrels offer mature tannins in limited quantities. Offers a wine more tension to the palate. Maturation of the wood from 18 to 24 months. 18

CELLAR CELLAR: Garonnaise Barrels garonnaise Expression Offered in 22 and 27 mm. 24 months seasoning in the yard. Available from 225 L to 600L fine-grain oak from mature forests. Wood assembly decided according to a forest zoning scheme specific to our cooperage. A single toasting programme combining a wood fire toast and a heat radiation toast. The tannic profile of the Expression barrel gives the wine suppleness. It provides roundness as well as a very full mid-palate. Its aromatic profile offers a mellow, well integrated woodiness as well as great complexity. This barrel develops spicy, peppery (white pepper) notes, sometimes with a hint of liquorice. All these aromas are flavour enhancers which showcase the fruit without masking or overburdening it. Sensation Offered in 22 and 27 mm with 18 months seasoning. Assembly of fine to coarse grains selected in forest areas with high aromatic potential. This barrel will add density to the wine and concentrate its aromas, limit the redox phenomenon and provide a rich array of flavours. exquis Limited production. 36 months seasoning and refining. Assembly of woods selected for their finesse. This barrel combines the use of water and steam to provide finesse and elegance with the use of fire for power and depth. 19

CELLAR: micro-oxygenation - wine GReNAde & parsec The TeChNOLOGy Micro-oxygenation is a technique used by winemakers to mimic oak barrel maturation and get good wine to market quickly. It s a well accepted technique used in many wines consumed today. Winemakers have expressed frustration at the cost and inconvenience of existing micro-oxygenation systems preventing them from treating as much of their wine as they d like to. We invented around this issue by completely removing installation costs and by making our technology accessible to all. We have changed microoxygenation from a capital expense to an operational one. Efficacy studies undertaken alongside winemakers in New Zealand and the United States have shown the Wine Grenade s patented oxygen diffusion system to be more effective than alternative methods. Winemakers also benefit from remote monitoring and real-time data capture and analysis. They now have greater insight into the development of their wine and greater control of the maturation process. CeLLAR how IT works parsec TANk micro OXyGeNATION Parsec MOX Systems are the only systems currently available that measure oxygen by weight. All Parsec units utilize a micro- processor chip programmed with the formula PR=nRT which is calculated 16 times per second. Parsec units never need to be calibrated and self- compensate for temperature and pressure variation. All units are extremely reliable, user friendly and accurate. A program dose CD comes with all units as well as lifetime technical support. Multi units feature digital display, are PC compatible and keep history that is printable. 20

CeLLAR CELLAR: AAQuA TOOLS portable barrel ANd TANk CLeANING SySTem AAQuA TOOLS AAQuAbLASTeR LT is ideal for applications where the insertion opening is smaller than two inches such as wine barrels and closed head 55 gallon drums. The cleaning efficiency of the AaquaBlaster LT is achieved thanks to four stream jets at low flow rate but high pressure, thus providing high impact washing. Stream nozzles rotate around a turret to provide complete orbital cleaning coverage of all interior surfaces. The AaquaBlaster LT is driven by a hot or cold high pressure washer capable of producing 4 gpm or higher of flow or more. The higher the flow the faster the rotation of the nozzle produces a more rapid cleaning cycle. High pressure in-line Y filters are recommended and available to prevent particulates from interrupting the internal gears. kew poseidon 7-67 portable electric hot OR COLd high pressure washer The KEW Poseidon 7 Series by AaquaTools is a innovative premium class industrial cold & hot (up to 185 F) water pressure washer combines the renowned lifetime and quality of the KEW C3 pump with optimal ergonomics to bring an unbeatable heavy duty pressure washer for industry, agriculture, shipping, transport sector and food processing industry. The high water flow of the Poseidon 7 series makes it very useful for applications where a high level of dirt has to be removed or flushed away. Very robust machines, they are built on metal chassis with high quality components. They are the high pressure washers for professionals who depend on the machine that can work day after day, week after week and year after year. COmpACT TANkLeSS hot high pressure washer Indoors, outdoors you name it hot water anywhere! Just provide the water and we ll heat it up to 185 F with flows up to 13.2 gallons per minute. With our pressure washer option, you can enjoy hot water and high pressure up to 2750 psi with flows up to 5.5 gpm. By combining the KEW POSEIDON 7-67 and state of the art on demand tankless water heater technology, AaquaTools has developed possibly the most powerful, energy efficient and cleanest burning portable hot high pressure washer available today. Assembled on a robust, stainless steel cart with locking casters and a 50β hose reel, the HotCart. 21

CELLAR: OAk ALTeRNATIveS & barrel ACCeSSORIeS v to v OAk ChIpS easy, food grade nylon infusion bag V to V UNTOASTED (Chips) Freshness & fruit. Aromatic complexity. 7.5kg CeLLAR V to V MEDIUM TOASTED (Chips) Vanilla & toasted. V to V HEAVY TOASTED (Chips) Volume & roasted almonds. 7.5kg FINe AppALAChIAN OAkS French oak chips in Medium or Medium plus toast American oak Medium plus toast 50lb bag 50lb bag The barrel mill Infusion Spiral French Oak (6) 9 spirals are in netting for ease of barrel application Infusion Spiral American Oak (6) 9 spirals are in netting for ease of barrel application Oak infusion sac food grade nylon mesh barrel miscellaneous Barrel Filling Gun with 1.5 TC Barrel Racking and Filling Tube with 1.5 TC Barrel Racks Lightweight aluminium Barrel Topping Gun Barrel Topping Keg complete Barrel washing wand and valve with garden hose adaptor Sight Glass 1.5 & 2 22

CELLAR: barrel ACCeSSORIeS CeLLAR battonage Curved Battonage stick Stainless Steel barrel wine ThIeF Plastic 3 piece Glass straight w/rubber handle 35cm Glass curved w/rubber handle 35cm Glass straight w/rubber handle 45cm Glass curved w/rubber handle 45cm Glass straight w/rubber handle 55cm Glass curved w/rubber handle 55cm Glass straight w/glass handle 55cm barrel bung Silicone Barrel Bungs A Size 48mm x 55mm Silicone Solid Barrel Bung with Lip JS (will fit most barrel holes) Silicone Dual Barrel Bung Dual Fermentation Combo Solid Locking Bung CARbOy STOppeRS Rubber Stoppers (solid or bored) #6, #6.5, #7, #8, #8.5, #9.5, #10, #11 Carboy Dual Fermentation Bung AIRLOCkS Fermentation airlocks straight Fermentation airlocks S-Type 23

Cellar: EUROMACHINE Presses Europress 6-100hL grape presses are available with three different press systems (P - Open, T Closed and in some cases a Dual System), enabling our customers to select the optimal system for their company s requirements and preferences. CELLAR DUAL SYSTEM: Europress is the only grape press manufacturer to offer the dual system, combining the advantages of both a closed and open system. Depending on the customer s requirements and preferences, they have the ability to use their press as either an open or closed system. The exterior juice channels can be quickly and easily removed or re-installed, allowing our customers maximum long-term flexibility for their choice of press system. The dual system is also simple to clean. Optional: Drive motor with variable speed (depending on type of press) Central in-feed DN 100 mm Cleaning systems Individual leg extensions Whole cluster fill hoppers Catwalks Different juice tray systems Pneumatic door Press door with hermetic sealing (closed and dual system) Different mash and pomace transport systems Remote controls Electrically movable press with steering And much more Open System In this system, the press basket is equipped with extremely narrow conical slots on one side. The shape and distribution of these slots guarantee the highest quality in juice extraction and prevents the apertures from becoming clogged up. The advantages of this system are: Gentle pressing Easy cleaning Large dejuicing area guarantees short press cycles Large door opening for filling Option for adoption for apple pressing 24

Cellar: EUROMACHINE Presses CELLAR Closed System (Tank Press) This system is based on a closed press system with removable interior juice channels, which are equipped with extremely narrow slots. The juice drains out of the press basket directly into the juice tray. The advantages of this system are: Gentle pressing Large dejuicing area Juice outlet fittings can be closed for fermentation or maceration time Easy cleaning of the interior press drum with the removable drain channels Features of both Presses Controls: solid state micro-processor, fully automatic control to 2.0 bar pressure with pre-set programs Safety: emergency stop cables on each side of machines Motors: 230 volt, three phase Integrated vacuum pump and air compressor Main drive motor: single speed, left and right rotation, 0.70 hp Drum, frame and juice tray construction: 304 stainless Single or double sliding door with large door opening for filling Large de-juicing area with conical slots Juice tray with either 1 1/2 or 2 outlet with tri-clamp fitting Pomace emptying aid under the membrane for quicker pomace removal Without central in-feed / muffler for noise reduction On four swivel wheels with four handles for easy moving Stainless steel execution Individually selectable programs (Crémant program, etc.) Integrated, noise reduced air compressor High volume vacuum pump as pre-blower Ultra-quiet mufflers Soft start for drive motor High volume stainless steel juice tray FRUIT Press Ask for details. Water Press 20L to 180L An extremely simple, highly effective pressing system that uses water pressure to extract high levels of juice from milled apples and pears, crushed grapes and pressing small or seeded soft fruits, e.g., blackberries and elderberries. Achieves high juice yields and excellent quality. 25

Cellar: EUROMACHINE Destemmers EurosElect Destemmers The destemmer s original operational mode, based on the principle of gravity is combined with a wide range of different adjustable options (e.g. frequency-regulated drive of the de-stemming fingers and transport belt), allowing an optimal separation of berries and stems, and always processing the grapes very gently. CELLAR Features & Operations: The grapes are fed into the destemmer via a low feeding height hopper, pre-juiced and transported by a belt to the destemming rollers. The highly flexible destemming fingers allow extremely gentle destemming of the grapes. The frequency-regulated belt drive and the two pairs of pin rollers also enable users to set different speeds, so that the grapes are picked up and destemmed by the front or rear pair of pin rollers, depending on ripeness. The berries separated from the stems are then sorted according to ripeness into specially designed selection drawers. This selection possibility is a key factor, supporting further high-quality processing of the picked grapes. Additionally, EuroSelect can be used as a whole grape conveyor belt for filling grape presses or fermentation tanks. The modular construction allows customers to adjust the destemmer to the individual need and conditions of their winery. Traditional Destemmer AS 5 AS 80 Features and Options: Built with a full stainless steel constructions. Pre-juicing in feed hopper. Mechanical speed adjustment for the stainless steel cage and de-stem bar. Independent speed control of the feed auger. Height adjustable stainless steel frame for 1/2 ton or 1 ton fermenting vessels 800-1300mm. Crusher rollers are width adjustable and can be completely bypassed. Electrical control panel in weather proof enclosure and simplified usage controls. Juice collection pan under feed auger. Large wide access panels for easy cleaning & optional cleaning nozzles. Perforated stainless steel or polyethylene basket. Custom built for individual requirements. In equipping a newly constructed winery in 2016 I chose Euromachines/Scharfenberger for my crush equipment and tanks. I was particularly intrigued about the Dual Press. This press lived up to my expectations. Closed channels to enable skin contacting whites and open press surface for reds. Having the channels on the outside of the drum allows for quick and easy removal and convenient cleaning. This press is very gentle and produces low solids. I matched this with an elevator with an oversize hopper to aid in feeding the press directly. The AS 5 de-stemmer, also with an oversize hopper, is the quietest de-stemmer I have ever worked with! The individual speed controls for the paddles and drum allows fine tuning depending on the varietal. I appreciate the high quality stainless steel of the Euromachine tanks as tartrates fall off the tank surface with hot water. No chemicals needed! The multi-chamber tanks are perfect for my cellar where I have a small footprint but the ability to go vertical. SCOTT ROBINSON - Little Engine Wines 26

CELLAR: euromachine TANkS CeLLAR euromachine TANkS Please request information from sales rep. FeATuReS OF FIXed LId, variable CApACITy TANkS, STACkAbLe ANd SQuARe TANkS: Made in Germany, always constant high quality with innovation and technical progress Easy cleaning high polish interior without chemicals No tartar crust Single or double jackets for heating and cooling welded on by laser technology Statistically calculated stainless steel legs and sheet thickness, maximum stability through force transmission into the tank casing Seamlessly moulded forward channel with bottom outlet connection for total draining, easy handling, hygienic and prevents suction Perfect finishing of welding seams inside and outside, easy cleaning Manhole door including vulcanized silicone gasket, manhole neck seamlessly moulded from tank wall without welds or fissures for easy and hygienic cleaning AISI 304 stainless steel with surface 2R, stackable is AISI 316 stainless steel Marbled or flat exterior Forklift pockets an option Small tanks available with polyamide casters Variable tanks all feature a strengthening rim All tanks feature a Litre scale on the outside of the tank Variable tanks can be equipped with crane and cable and reversible hand winch (size specific) Fixed lid pump-over exterior arm, mash moistening interior apparatus, juice screen featured for pump-over tanks to eliminate seed mashing Available with 1.5" and 2.0" fittings All tanks available with tasting valve 27

CELLAR: pumps OeNOpOmpe FeATuRING On-board electronics: speed variation, reverse direction, flow rate display, timer settings, servo control High frequency remote control: flow rate display, rechargeable battery by induction, start/forwards-reverse/stop/speed variation Draining, cleaning, easy maintenance n Pump light and mobile Robust n Stainless steel pump housing Lobes made from EPDM (sulphur-free and phthalates-free guaranteed) Conforms to EU machine regulations n Mechanics 5 year warranty, excluding wear parts - On-board electronics 2 year warranty ŒNOFLUX : flowmeter for counting up/down for all volume, precise and instantaneous reading of the real flow rate Colour touch screen 7 inches: allows the adjustment of the settings directly on the display Barrel filling by electronic pressure sensor: regulation, automatic stop and restart By-pass kit: stainless steel, manual settings Automatic motorized butterfly valve: guarantees full impermeability when the pump is shut down CeLLAR 4 models: FLOw RATe FROm 15 TO 600 hl/h ŒNOPOMPE 90: from 15 to 130 hl/h ŒNOPOMPE 180: from 25 to 250 hl/h ŒNOPOMPE 340: from 30 to 450 hl/h ŒNOPOMPE 600: from 100 to 600 hl/h 28

CeLLAR CELLAR: pumps & TANk mixers SChNeIdeR evario ImpeLLeR pump They unite the characteristics of a rotary pump and a positive displacement pump into one. The heart of the pump is a flexible wheel(impeller), which is made of an elastomer material called Neoprene and the individual wings of the impeller are strongly bent, due to rotation, against the eccentric plate. On the priming side, the wings spread apart through residual stress. The suction area increases. A vacuum develops, whereby the pump independently self-primes. On the pressure side, the wings are squeezed together. Gaps become smaller and are emptied. All models come with a Wireless Remote Control and phase converter. SChNeIdeR worm pump model Sp Ideal universal pumps for wineries, fruit juice pressing houses, breweries and distilleries. Entire stone fruit, deberried and non-deberried grape mash, wine, cider, and concentrates are propelled along easily. A variety of different capacities available. All models come with a Wireless Remote Control and phase converter. SChNeIdeR peristaltic pump A peristaltic pump is a type of positive displacement pump used for pumping a variety of fluids. The fluid is contained within a flexible tube fitted inside a circular pump casing. A rotor with a number of rollers attached to the external circumference of the rotor compresses the flexible tube. As the rotor turns, the part of the tube under compression is pinched closed thus forcing the fluid to be pumped to move through the tube. Optional hopper with frequency driven auger (for use under destemmer) available. Comes with Wireless Remote Control and phase converter. SChNeIdeR ImpeLLeR pump These versatile impeller pumps come in 2 sizes. 3,000L/hr which come with a bypass or without a bypass and 5,000L/hr flowrate which also comes with a bypass or without a bypass. All pumps are adapted to 1.5 Tri- clover. Use for liquid only. Weight is 19kg. 220V single phase. SChNeIdeR TANk mixers Schneider Agitators- the powerful featherweights. Handy and mobile units for mixing liquids of watery viscosity in wine and champagne, grape juice cellars, distilleries as well as in the whole beverage industry. Capable of meeting all requirements of the modern cellar economy. Optional adjustable stand available. 29

CELLAR: euromachine CONveyORS & SORTING TAbLeS CeLLAR vibrating, SORTING & SeLeCTION TAbLeS The picking bins are emptied onto the sorting table which then separates the bunches through vibration and delivers them on the conveyor belt. FeATuReS: Stainless Steel design Driven by two frequency-controlled unbalanced motors Pre-juicing pan Large feeder hopper Four casters Easy to clean CONveyORS FeATuReS: Completely stainless steel construction, various discharge heights with hydraulic height adjustment, various belt widths and height, standard or large feeding hopper, 3 Phase motor or single phase, optional swiveling chute at discharge end. 30

CeLLAR CELLAR: TANk ACCeSSORIeS & STAINLeSS STeeL hardware vinpilot TempeRATuRe CONTROLLeRS The VinPilot One is a fermentation control system, capable of satisfying the high quality requirements of wineries. Whether for the purpose of cooling during the fermentation process, or in order to achieve control during malo-lactic fermentation VinPilot is your reliable companion. Fail-safe operation and durability made with first-class electronics made in Germany and housed, in a cellar-safe fashion, in an entirely newly developed enclosure. The fermentation control systems are completely water-proof. performance SeRIeS u ChANNeL black EPDM gasget variable LId GASGeTS, Variable sizes in black and heavy duty white gasget INFLATAbLe vinyl TANk GASGeT Variable sizes elbow 1.5 & 2 Stainless Steel Tee & y 1.5 & 2 Stainless Steel juice SCReeN SuCTION probe (ROCkeT) 50" Stainless Steel available with 2" tri-clover fitting CLAmpS Stainless Steel Tri-clover 1.5", 2" & 3 GASkeT Black Viton 1.5, 2 & 3 White Silicone 1.5" & 2" ReduCeR 1.5" & 2" Stainless Steel reducer 2 to 3 valves 1.5", 2" & 3 Stainless Steel cleanable ball valves 1.5" & 2" Stainless Steel butterfly valves SIGhT GLASS 1.5" & 2" Stainless Steel TANk FuNNeL blanks 1.5 & 2 Stainless Steel TRI-CLOveR hose barb AdApTOR 1.5 & 2 Stainless Steel STAINLeSS STeeL TASTING valve SpRAy balls Stainless Steel tank RACkING ARm with 2 TC COOLING plate Stainless Steel FLOwmeTeR 1.5 & 2 Industrial Grade made by GPI. Stainless steel with tri-clover sanitary fittings. Starts recording as soon as wine passes through. battonage STICk Stainless steel, 7 curved foot for stirring lees, 39 long with t-handle at the top 31

CELLAR: harvest TOOLS punchdown TOOL Stainless steel, 4ft long with t- handle at the top, 8 wide plunger for pushing down the cap CeLLAR harvest TOOLS Stir Paddle - Plastic 47" Rounded Tank Brush w/5ft handle - Plastic Floor Brush Plastic Hand Brush - Plastic Rake w/5ft handle - Plastic Pitch Fork w/5ft handle - Plastic Shovel w/5ft handle - Plastic Fruit Hoe w/5ft handle - Plastic Squeegee 27" w/5ft handle - Plastic Foam Squeegee 27" w/5ft handle - Plastic Sampling Cup w/handle - Plastic with 3ft or 6ft handle Metal Shovel, Plastic coated pails Stainless Steel large 16L Stainless Steel small 9L 32

CeLLAR CELLAR: CLeANING & SANITATION CLeANING & SANITATION Anti Flor Tablets Barrel 2 Tank Super K Cleaner Caustic Soda Beads Citric Acid Soda Ash Sodium Percarbonate Single 40 in box 50lb 22kg 22kg brushes & miscellaneous Carboy Bottle Flask Brush curved Pipet Brush Hand Brush Rounded Tank Brush w/5ft handle Floor Scrub Brush Squeegee 27" w/5ft handle & Foam Squeegee Hose Cleaning Balls Hose 1" 1½" 2" 4" 6" Pails - Stainless Steel small 9L large 16L Spray Ball Stainless Steel tank Stainless Steel barrel washer w/wand & valve Water Nozzle Strahman Mini w/swivel Wipes laboratory light-weight wipes Wash Bottle: squeeze SuLphuR products Potassium Metabisulphite Effervescent Sulphur tablets Sulphur burning Sulphur strips (wicks) Sulphur Discs 2.5g 5.0g 10g Sulphur Disc holder and chain 280/ pkg 250ml 500ml 2g 5g 33

Cellar: MCCLAIN OZONE John McClain is the pioneer of ozone sanitation in wineries in California. With over 2000 units in operation, McClain is the leader in technology and innovation. Ozone has been proven to be a safe and effective sanitizer of bacteria for over 30 years and the exclusive McClain gas stripper provides more safety by removing excess ozone gas that is not absorbed into the water. McClain offers several models and options to meet your production needs. Service in Ontario is provided by trained personnel of Vines to Vintages Inc. CELLAR DIE HARD SERIES DESTROYER BUGBUSTER SERIES TERMINATOR Supply H2O (10 to 150 psi) Die Hard 3 3-3.5-8gpm Die Hard GS6 3.5-10gpm 3.5-16gpm 3.5-35gpm 3.5-35gpm Grams/ hour Ozone Output (gas) -Continuous Operation DH 3: 3gr/hr DH GS6: 6gr/hr Destroyer GS12: 12gr/hr Bugbuster GS24: 24gr/hr Bugbuster GS36: 36gr/hr Terminator GS48: 48gr/hr Ozone Concentration in Water Cabinet Material Warranty DH3: 2.0-3.0 ppm 1 DH GS6: 3.0-4.0ppm 1 Powder Painted Aluminum 2 Year / 3 Year Corona Cell Destroyer GS12: 4.0-5.0 ppm 1 Bugbuster GS24: 5.0-6.5ppm 1 Bugbuster GS36: 6.5-8.0 ppm 1 Terminator GS48: 8.0-11ppm 1 Stainless Stainless Stainless 2 Year / 3 Year Corona Cell Standard Features 2 Year / 3 Year Corona Cell 2 Year / 3 Year Corona Cell ON/OFF; Diagnostic Lights/Meters Ozone Gas Strip/Destruct System Ozone/Oxygen Gas Option Yes Yes Yes Yes Die Hard 3 No / Die Hard GS6 Yes Yes Yes Yes No No No Yes Available Options Ozone Output Control Option Stainless Steel Cabinet Option Oxone Gas Strip/Destruct System Barrel Gas Option Ozone and Oxygen Gas Option Safety Monitoring System Option Yes Yes Yes Yes Yes Standard Feature Standard Feature Standard Feature Die Hard 3 - Yes Standard Feature Standard Feature Standard Feature Die Hard GS6 - Yes Yes Yes Yes Yes Yes Yes Standard Feature Die Hard Gs6 - Yes Yes Yes Yes 1 Varies by water quality, water flow rate (gpm) and temperature Prices subject to change without notice, please call for current price quote *Terms 50% deposit required at time of order, balance prior to shipping 34

CELLAR: FILTRATION CeLLAR 10" CARTRIdGe FILTeRS 0.45 micron DOE Absolute & 0.45 micron SOE Absolute 0.2 micron, 0.45 micron, 1 micron, 5 micron, 10 micron DOE Nominal 10" FILTeR housing Dual Filter Assembly with stand, motor and pump, fits 10" cartridges. 30" COde 7 CARTRIdGe FILTeRS 0.45 micron & 0.8 micron Absolute, 1.0 micron Nominal Polyethersulfone Membrane (PES) 30" FILTeR housing STAINLeSS STeeL Filter Housing fits 30" cartridges, 1.5" TC wtih valves and pressure gauge FILTeR ANd FILTeR pads Buon Vino Mini Jet & Super Jet Pads # 1, # 2 & #3 filters (sold in pkg of 3) Mini Jet Filter Super Jet Filter ertelalsop FILTeR SheeTS ErtelAlsop is an innovator in the manufacturing of depth filter media and machinery for liquid filtration since the 1920 s, and is your one source for all depth filtration and liquid processing products. ErtelAlsop MicroMedia depth filter sheets are composed of cellulose pulp, diatomaceous earth and/or perlite and a wet strength resin, which charge modifies the media to exhibit a net positive charge zeta potential. This allows for the highly efficient removal of particles smaller than the filter s nominal rating. 40 x 40 Pad micron levels range from 0.25 15 micron SIRIO OmAC FILTeRS These 40 x 40 plate and frame filters are specifically designed to meet demands of small and middle wine industries. vacuum FILTeR discs & ReCepTACLe Pall 47mm filter disks 0.45 micron, 0.7 micron, 1.0 micron, 1.5 micron, 3.1 micron (100 per pkg) 47mm Syringe filter disc holder 60ml Syringe for filter disc holder 47mm Vacuum filter disc holder with 250ml and 500ml receptacle diatomaceous earth in grades FP2, FP4, FW12, FW50. 22Kg bags 35

Cellar: FILTRATION Romfil cross flow The ROMFIL wine filter is practice-oriented hand- made in Germany and comes already in serial production with a monochrome touch panel, pre-filter, protection against dry running, high and low pressure protection and freely programmable automatic gas pressure back flushing (CO2, N2 or air). As well, the filtration dynamic is adjustable and there is no temperature rising during the filtration. Thus the wine structure is preserved and the natural CO2 level is obtained. The loss of volume during the filtration is substantially smaller than with conventional methods. Easy cleaning with CIP. The filters run very quietly with no noise protection necessary. They are supplied pre-installed so the filter is ready to run after the delivery. ROMFIL wine filters are completely piped of stainless steel and installed on a mobile stainless steel frame. Available in 1 6 filter heads. Filter Features: no CO2 removal, no temperature increase, waste- free operation, no colour or flavour loss, touch-sensitive screen for easy usage, noise level is below 60(dB), intelligent cleaning, low to no detergents needed for cleaning, fully automated filter, all parts in contact with the product are in stainless steel AISI 304 CELLAR Padovan Lees cross flow filter SEMI AUTOMATIC ROTARY DYNAMIC CROSS-FLOW FILTER DYNAMOS MOD. 1 Dynamos is the first rotary dynamic cross flow filter for high solids products. This new machine - covered by world patent- represents the most feasible alternative to vacuum and press filters for the filtration of sediments reaching up to 75 % v/v of concentration and without the use of filter aids (i.e. cellulose, perlite or DE). Dynamos versatility allows for the filtration of not only lees, but also wine with optimum results. It has been shown that after filtration, there is a high quality level of wine which can be directly bottled without any further filtration, similar to traditional cross-flow filtered wines. The operating principle is the cross flow principle applied to discs. This avoids any clogging and allows for easy cleaning. This process is energy efficient; permits long cycles of filtration (up to 24 or even 96 hours nonstop) while giving high nominal yields without reduction of red colour (Abs at 520 nm) and practically no absorption of oxygen. The available models are all compact and easy to use. Sizes are 1 m 2, 2 m 2, 5m 2, 10 m 2, 20 m 2 and increase by multiples of 20m 2. Filter Features: Stainless steel chassis on wheels, Self-priming feeding pump mono type, Rotating motor, Set of discs fixed on a series of hollow shafts and mechanical seals, Series of valves, Electrical switchboard in stainless steel, All parts in contact with the product are in stainless steel AISI 304. Please ask for more information and quotes. 36

LAbORATORy LABORATORy: dujardin SALLeRON TITRALySeR - for ph, Total Acidity & Volatile Acidity (potentiometry) special order IOdOLySeR - for Free and Total Sulphur (auto titration) Designed to quickly and easily measure Free and Total SO2 with a very clear indication of the end point. Particularly effective with red wines but has the same user friendly operation for all wines. ebulliometer - for alcohol determination. Easy to understand directions, wooden foam lined case, alcoholometeric scale. special order electric ebulliometer With an electronically regulated heat source and continuous refrigeration, this ebulliometer enables you to directly and precisely determine the alcohol content of wine in less than 6 minutes. Not suitable for high sugar wines. vola 2000 Automatic steam extractor for volatile acidity by the official method. special order de 2000 Automatic steam distiller-extractor for volatile acidity and alcohol by the official method, hydrometer is necessary for final reading for alcohol analysis and titration is necessary for volatile acidity for final reading. special order CARbOdOSeR Measures CO2 present in wine, simple to use, chart and instructions included. RQFLeX Multirange test apparatus currently performing test for Ascorbic Acid, Glucose, Iron, Lactic Acid, Malic Acid, ph & Total Sugar. TITRIvIN btb standardized samples of 15 given parameters, for testing equipment accuracy. hydrometers Mustimeter, Specific Gravity/ Alcohol Mustimeter, Specific Gravity/ Alcohol w/ thermometer Hydrometer, Alcohol 0-10% & 6-16% ReSIduAL SuGAR TeSTING Fermentest kit and tablets 37

LABORATORy: hanna INSTRumeNTS hi 84500 FRee & TOTAL SuLphuR meter LAbORATORy hi 83749 TuRbIdITy meter & bentonite CheCk The edge ph hi 11310, CONduCTIvITy hi 763100 & dissolved OXyGeN hi 764080 The edge meter is only 0.5" thick yet rich in features to accommodate the needs of a vast amount of customers. For those that prefer very simplistic operation there is a basic mode operation with simplified menu and options while for those who require advanced features there is the full featured standard operating mode. The EDGE HI2020 ph kit can be upgraded at any time with additional probes to measure Conductivity or Dissolved Oxygen. hi 83141w OR hi 9126w handheld ph meter with wine probe hi 190 mi magnetic STIRReR hi 9142w dissolved OXyGeN meter hi 84502 TITRATAbLe ACIdITy meter & ph hi 84533-01 FORmOL NumbeR mini TITRATOR FOR determination OF ASSImILAbLe NITROGeN Fast and affordable mini automatic titrator designed for the rapid and accurate determination of formol number in wines or fruit juices. This new generation of mini automatic titrator improves upon the titrant delivery system and measuring ranges for increased accuracy. This mini titrator includes a user adjustable programmed analysis method designed for formol number analysis. It employs a powerful and effective algorithm to analyze the ph response to determine the exact ph end point, then uses this algorithm to perform the necessary calculations. hi 96811 digital ReFRACTOmeTeR 0-50 hanna ph buffers, electrode STORAGe SOLuTION, ph electrode CLeANING SOLuTION ANd RepLACemeNT parts ph CheCkeR The HI98103 Checker is the next generation of the original Hanna Checker ph tester. The Checker is the most popular ph meter in the world with over 1 million meters used since its introduction in 1991. From students to researchers, the Checker has been helping people with their ph measurement as a meter that is simple to use and operate. One-button operation, replaceable ph electrode, ±0.2 ph accuracy RepLACemeNT hanna SOLuTIONS 38

LAbORATORy LABORATORy: OTheR LAb equipment, GLASSwARe & SOLuTIONS vinmetrica SC 100 for doing Free & Total Sulphur SC 300 for doing Free & Total Sulphur, ph & TA Pro Kit: Burette, stand, stirrer & probe holder YAN TEST KIT yeast assimilable nitrogen FuNNeLS Plastic w/ narrow spout 15cm Plastic 20cm Screen for 20cm funnel Plastic 30cm Screen for 30cm funnel Burette Funnel Stainless Steel funnel 8" Tank funnel miscellaneous Food Grade Grease Plastic Stirring Paddle 70cm Fermentation Drum Liner Food Grade Paint white, black Private Preserve Inert gas aerosol 500ml TheRmOmeTeR Digital Thermometer Digital Thermometer w/ water proof cord Floating Thermometer Temperature Probe 36" Laboratory Thermometer hydrometer Hydrometer -5+5 0-8.5 8-16 16-24 30-60 Hydrometer 3 scale Brix, Alcohol, Specific Gravity Hydrometer Cylinder, plastic 14" Mustimeter, Specific Gravity/Alcohol Dujardin Salleron Mustimeter, Specific Gravity/Alcohol w/ thermometer Dujardin Salleron ALCOhOL hydrometer Hydrometer, Alcohol 0-10% Dujardin Salleron Hydrometer, Alcohol 6-16% Dujardin Salleron TeSTING SuppLIeS Antifoam Liquid 118ml Accuvin Test strip Malic Acid 10 Titratable Acidity Chromatography Solution (Developing) 250ml Chromatography Acid Standard Malic Chromatography Acid Standard Tartaric Chromatography Acid Standard Lactic Chromatography Papers pkg 30 (9 x 7.25") Chromatography Jar Chromatography Kit (includes jar, capillary tubes, paper, solution and acid standards) Capillary Tubes (Chromatography) Chemetric Titrettes (Free Sulphur on whites) pkg 10 Fermentest Sugar Test Tablets Kits pkg 36 Copper Sulphate 1% 30ml Copper Sulphate 10% 125ml 500ml Fritz Merkel Test Kit Solution 250ml Phosphoric Acid 25% 500ml Phenolphthalein 1% 30ml Potassium Acid Phthalate 10N 118ml ph Buffer 3 125ml 500ml ph Buffer 4 125ml 500ml ph Buffer 7 125ml 500ml ph Buffer 10 1L ph Electrode Storage Solution (Potassium Chloride) 125ml ph Electrode Cleaning Solution 125ml SO2 Indicator Solution, Methylene Blue and Red Sodium Hydroxide 0.1N 125ml 500ml 39

LABORATORy: OTheR LAb equipment, GLASSwARe & SOLuTIONS burette Base, Stand and Clamp Burette Funnel Teflon stopcock Portable w/500ml squeeze bottle beakers Glass Glass Glass Glass 10ml 25ml 10ml 50ml 140ml 250ml 600ml CyLINdeRS Glass 100ml 250ml 500ml 1000ml Plastic 100ml 250ml 500ml 1000ml FLASkS Erlenmeyer, Glass 125ml 250ml 500ml 1000ml Volumetric Flask, Glass 100ml 250ml 500ml 1000ml pipets Volumetric 1ml 2ml 5ml 10ml 20ml 25ml 50ml Serological, plastic & glass 1-20ml miscellaneous Syringe 60ml Plastic squeeze wash bottle 250ml 500ml Parafilm stretch film 4" x 125ft Test Tubes 17mm Test Tube Rack 20 Sample Bottles, plastic 125ml 500ml Chemical Variable Dispenser 5-25ml Flask Brush curved Lab wipes 280/box Media Jar 250ml 500ml 1L equipment Magnetic stirrer Magnetic stir bars short 12mm Magnetic stir bars long 25mm Lab Scale 100g (0.01gr) Lab Scale 610g (0.01gr) Lab Scale (0.1gr) Lab Scale 5kg (0.1gr) Harvest Scale (special order) 40 x 40 Weigh Boats pkg of 25 LAbORATORy Transfer, plastic 6 Pipet Holder Wall mounted Universal pipet Bulb Pipet pump 3ml 10ml 25ml UNiVERSAL PiPET BULB STiR BARS MEDiA JARS WASH BOTTLE TEST TUBES AND RACK 40

bottling & CORkS bottling, CORkS & CLOSuReS CORkS CORK SUPPLY USA Synthetic Chamfered 43mm x 23.5mm Bag of 100 or 1000 Natural Twin Top 45mm x 23.5mm Bag of 100 or 1000 Natural High End 45mm x 24mm Bag of 100 or 1000 T-top Temporary Corks sold in 4 s wire hoods Wire hoods sold individually or in box of 2700 SCRew CApS - AppLy by hand Syncor PET or Wood Bag of 100 CORkeRS Ferrari w/brass jaws Swiss Rapid Corker drying RACk 72 Bottle Draining Rack FILLING TubeS Carboy Racking Tube 5/16" Carboy Racking Tube 5/8" Polyvinyl Tubing 5/8" Polyvinyl Tubing 5/16" Polyvinyl Tubing 1/2" polylam CApSuLeS Rivercap usa 28.80 x 55mm - 4608/ box 29.6 x 55mm - 4608/box Stock colours: Semi-Matte Black, Satin Blue, Brilliant Gold, Satin Green, Fire Engine Red, Gold Bronze, Matte Silver, Copper, Semi-Matte White, Satin Burgundy 41