Metzy
In the early stages of winemaking, the must is particularly susceptible to oxidation and microbiological contamination, which can compromise the wine’s final profile. Metzy acts as a bioprotective solution, rapidly colonising the medium even at low temperatures and competing with the indigenous microflora. The production of pulcherriminic acid enables the chelation of iron, further limiting […]
SELEZIONE V.L. 173
Selezione V.L. 173 is a Saccharomyces cerevisiae ref. bayanus strain selected by EVER for secondary fermentation in autoclaves using the Charmat method. Cryophilic and pressure-tolerant, it ensures rapid, reliable, and clean fermentations with low production of SO₂, H₂S, and acetaldehyde, guaranteeing sparkling wines that are aromatically precise and technically sound. Thanks to its high fermentation […]
Fermenta Complete
FERMENTA COMPLETE is a complex liquid nutrient designed by Ever to ensure an effective nutritional supply even under difficult fermentation conditions. The formulation combines ammoniacal salts (DAP), yeast hulls, and thiamine, offering the yeast balanced metabolic support between inorganic nitrogen and organic components. It improves resistance to fermentation stress, promotes a clean aromatic profile, and […]
Stabilissima C
Stabilissima C is the microgranular formulation developed by Ever to ensure the tartaric stability of wines in an effective, rapid, and quality-conscious manner. Thanks to its high concentration of Polyaspartate and Metatartaric acid, it acts with dual effectiveness against the precipitation of potassium bitartrate and calcium tartrate, significantly reducing treatment times and energy costs compared […]
Fermenta Pure
FERMENTA PURE is a 100% organic liquid nutrient developed by Ever to support yeast metabolism in balanced musts where the goal is to achieve regular, stable fermentations rich in aromatic expression. Its composition—based on yeast autolysate and hulls—provides readily assimilable organic nitrogen, peptides, B-group vitamins, and cell wall polysaccharides, which contribute to the wine’s bio-protection […]
SELEZIONE L.S. 502
Saccharomyces cerevisiae with high aromatic potential with citrus, floral and tropical fruit scents. Producing extremely low quantities of sulfur dioxide and acetaldehyde, it finds ideal use in the production of sparkling wine bases, or in all those wines where you want to optimize the ratio between free and total sulfur dioxide.
SELEZIONE R.E. 515
Saccharomyces cerevisiae r.f. bayanus, very vigorous, expressive and resistant to multiple stress conditions. It has a thermophilic attitude, so at high fermentation temperatures it expresses excellent qualitative performances, revealing the varietal aromatic precursors and completing the aromatic profile with fruity and floral esters.
MYCOFERM PRO PASSION
Saccharomyces cerevisae yeast for the exaltation of varietal thiol aromas, it also has the ability to produce fermentative aromas. It is the strain to be used on thiol varieties for the liberation of aromatic precursors in winemaking in reduction but also in wines destined for evolution in barrique or tonneau.
UVATANN VL OXY
UVATANN VL OXY is an antioxidant solution based on natural adjuvants. This innovative formulation combines the anti-radical properties of proanthocyanidin tannins with the antioxidant capacity of inactive yeast naturally rich in reduced glutathione.
BENTOSTAR
BENTOSTAR is a special bentonite characterized by: • rapid swelling and rapid sedimentation • high deproteinizing power; • very high efficacy which is expressed in reduced dosages of use; • high purity, minimum inert content
CYTO FLOT
The formulation of CYTO FLOT was designed to offer maximum effectiveness in flotation by replacing animal proteins with an YPE specially selected for its flocculating capacity measured in terms of reaction speed and degree of clarification.
CAL-STAR
Over the years, several methods have been proposed to solve the instability of wines caused by the excess of Calcium; among the most effective ones, we remind to your attention the use of cation exchange resins (resolution OIV 439-2012). EVER has developed STABTAR and specific protocols to make the process more efficient, also through the […]
Creaferm GSH
CREAFERM GSH is a balanced nutrient made up of special INACTIVE YEASTS with a naturally high supply of GSH – unsaturated fatty acids – sterols, with a balanced supply of readily assimilable nitrogen: • protects aromatic precursors thanks to the anti-radical action of the active glutathione molecules • Provides amino acids, sterols, fatty acids for […]
Natural Control Redox
NATURAL CONTROL REDOX is a Chitosan-based preparation selected for its antioxidant and metal chelation capacity, combined with an inactive yeast rich in reduced glutathione (GSH). It protects from the effects of oxygen, increasing and stabilizing the REDOX potential and ensuring the longevity of aromas from musts to aging wines
IMMER
Filtration process is a separation technique aiming to obtain chemical, physical and microbiological stability of the filtrate. This goal, in the beverage industry, must be achieved respecting the organoleptic characteristics of the product to be filtered. The knowledge and the correct use of the depth filtration process allow enhancing the product’s characteristics by taking away […]
Tannallier Extra Sweet
TANNALLIER EXTRA SWEET is a liquid tannin from French oak with typical characteristics of the original wood. It is characterised by sweet vanilla notes and fruity sensations and a high content of ellagic tannins and complex aldehydes which contribute to the sensory balance. TANNALLIER EXTRA SWEET is ideal in the refinement phases due to the […]
Tannallier Extra Volume
TANNALLIER EXTRA VOLUME is a liquid tannin extracted in aqueous solution from American oak with a high content of ellagic tannins, complex aldehydes and typical characteristics of the original wood with spicy notes of liquorice and chocolate. The sweet and spicy notes of the tannins and aldehydes of TANNALIER EXTRA VOLUME contribute to the sensory […]
Uvatann VL PRO
UVATANN VL PRO is an extract of proanthocyanidic tannins obtained from unfermented grape seeds, with high antioxidant activity and effective in colour stabilisation
Potassium metabisulphite
High purity additive, (minimum titer in K2S2O5 = 97. 2%, minimum content in SO2 = 56%) exceeds all requirements imposed by Reg. EU No 231/ 2012 “Specifications for food additives”.
Solfoliquid 25
To be added to crushed grapes and Juices, it allows regular, complete fermentation, good yield, low formation of volatile acidity, stability in color. Content in SO2 = 250 g / l; Content in NH4 = 66,7gr / l
Sterisol
Sulphiting agent, Liquid Concentrate Based on ammonium bisulfite it is a modern and practical alternative to sulfur dioxide cylinders and potassium metabisulfite, its liquid form allows for manual ease of use or through metering pumps. Content in SO2 = 410 g / l; Intake of RAN = 115 g / l
Sterisol 600
Quality sulphiting liquid concentrate, ready to use, in addition to its “antiseptic” and “antioxidant” action it intervenes positively in fermentations thanks to its Nitrogen intake readily assimilated (R.A.N.). Content in SO2 = 630 g / l; Intake of TAN = 154 g / l
Sterisol K
Potassium bisulfite solution, thanks to its characteristics can be advantageously used by winemaking (directly on grapes, pressed grapes, Juice and wine) to bottling, all year. It is a modern and practical alternative to sulfur dioxide cylinders and potassium metabisulfite. Content in SO2 = 150 g / l
Bluetann pro
is light beige colored, easily soluble in wine and with strong bacteriostatic properties even at very low doses.
Bluetann allegro
The tannins present are highly purified and characterized by the presence of aromatic precursors of floral and fruity notes; the peculiarities of the formulation are kept constant thanks to the presence of selected polysaccharides of vegetal origin.
Bluetann vivace
BLUETANN VIVACE is able to make the typical notes of stone fruits such as cherries and plums.
Evertann redox
Ideal for the treatment of grapes, juices and musts, white or rosé wines in which tone is improved and aromatic stability is increased throughout the storage period.
Tannallier qvé
thanks to a special toasting temperature profile and a mild extraction process, it preserves the sweet and woody notes sought in “international taste.” The aroma, already perceptible when tasting the tannin itself, blends with the scents of the wine, enhances frankness and removes the reductive imperfections. The taste is very soft and sweet.
Tannallier dist
Its use gives background complexity to the wines and allows at the same time the enhancement of the fruity-floral notes typical of the variety. It is the ideal tannin for the preparation of “liqueur d’expedition”, the pre-bottling finissage of the great white wines, brandy maturation and spirits of quality.
Tannallier elegance
This technique allows us to acquire wide aromatic complexity, typical of wines stored in first pass barrels. The special processing method maximizes its “sweety” taste. Its use significantly increases the aromatic cleanness of wines, even after bottling
Tannallier charme
The exclusive production method preserves the whiskey-lactones and the more volatile aromas of the wood, highlighting the floral, delicate and sweet notes of the wines, which end up being therefore extremely “fascinating.” The naturalness of the extraction process allows us to obtain a tannin that even at low doses accompanies the evolution of the wine […]
Uvatann bc
The subsequent extraction and purification phases only provide physical steps to keep the organoleptic and chemical properties of tannins intact. It is particularly suitable for strengthening the structure of wines contributing, even at low doses, to harmonizing and making the first tactile sensations of volume and body more persistent, avoiding the decay of taste that […]
Uvatann ng
Using UVATANN NG wines will be more balanced, with less bitter sensations and less vegetal notes. At higher doses, it strengthens the body and suppresses imperfections.
Uvatann st
It has a great capacity to imprison oxygen, forming, with the polyphenols already present in the wines, soft, stable and large complexes. Its use changes into an advantage those unwanted oxygenations that may accidentally occur during storage and stabilization phases. It contributes to ennobling and strengthening the tannic structure of wines, preserving aromas and color […]
Bluetann ora
BLUETANN ORA allows for a rational use of sulfur dioxide, thus resulting in a reduction of its overall dosage. When used in racking, it also helps to reduce the amount of harmful acetaldehyde that is generated when a wine is transferred for cellar operations purpose.
Tannallier
TANNALIER undergoes to a toasting with a temperature profile of type M (medium), which gives it elegant aromatic notes, not predominant, typical of wines refined in barriques. Ideal for preparing wines before transfer into wooden containers, it is the choice of quality even in the refinement of great red wines, in which it enhances the […]
Tannstructure micro
It has a very high solubility and is ideal even when used in significant doses, for color stabilization, for the control of the redox conditions of the wine and completionof the structure. Recommended, since the racking step, at each wine transfer.
Tannstructure
It has a low woody aromatic impact, it is ideal for racking and after MLF. It mediates the action of oxygen, prevents reductions, allowing to highlight the varietal aromas of the wine.
Evertann blanche
Ideal during the fermentation and post-fermentation phases to guide the action of oxygen that unwillingly diffuses into juices and musts and in white or rosé wines. The systematic use of EVERTANN BLANCHE in racking gives cleanness and preserves the wine’s varietal aromas.
Evertann blanche cru
These chemical and physical characteristics make it an ideal tannin to enhance the varietal notes, both citrus and floral, as well as freshness and taste. EVERTANN BLANCHE CRU is appreciated especially for its ability to extend the shelf life of white and rosé wines.
Evertann rouge
EVERTANN ROUGE has a high antioxidasic activity, is easy to use and quick to act, so it is recommended for use in pressing and racking in order to prevent that oxygen indiscriminately damages color and pleasant varietal aromas. It preserves purplish red notes, reduces the astringency of those tannins still too young and not mature.
Evertann rouge plus
The formulation of EVERTANN ROUGE PLUS has been selected for its ability to effectively react with oxygen even when present in very high doses, as it occurs during pressing and racking. It is particularly effective in stabilizing color and in alleviating the astringency of very structured wines. It has a high anti-oxidase action, which manifests […]
Evertann red
EVERTANN RED è stato pensato per sfruttare positivamente l’ossigeno che viene in contatto con i vini durante le operazioni di cantina (svinatura, travasi, stabilizzazioni). L’azione sinergica dei suoi componenti tannici permette di captare l’ossigeno prima che danneggi antociani o aromi (azione ellagica) e di legarlo stabilmente ai tannini condensati (azione proantocianidinica). Il vino affinato con […]
Evertann red cru
Consisting in a blend of ellagic tannins obtained from the heart of oak and grape-seeds tannins, it has the ability to increase the tannic structure of the wine and to encourage, at the same time, its evolution. Its balanced composition avoids reductive states and averts, at the same time, the excessive presence of oxygen, preventing […]
Evertann fruity
This property is in large part due to the ability to raise the redox potential, preventing the formation of hydrogen sulphide and favoring the formation of aromatic molecules. It stimulates the maturation of tannins, reducing their astringency and is optimal for protecting and stabilizing the color even in the early stages of fermentation.
Evertann fruity cru
It quickly stabilizes the redox potential of wines to high levels, removing reductive imperfections that often obscure the most characteristic and pleasant hints of grape varieties. Its use, ideal for ‘ready to drink’ red wines, has given good results even in white wines, where it increases aromatic finesse and taste harmony.
Stabilissima up
It is a micro granulated formulation based on Potassium Polyaspartate with a strong effectiveness on the tartrates stability, and also designed to preserve the color and improve the organoleptic profile of wines. It can be conveniently used in all the phases following refinement as well as in the preparation of sparkling wines. It does not […]
Nooxid
Preparation with a high complex, antioxidant and stabilizing power in respect of oxidation and oxidase enzymes; it prevents ferric precipitations, complexing iron present in ionic form. It also improves wine sensory stability prolonging its duration in particular under the color, aromatic and taste profile, bringing freshness. It also has an antiseptic activity against unwanted microorganisms.
Stabilissima s
It is a micro granulated formulation with a high concentration of Polyaspartate; it combines excellent solubility with a surprising stabilizing effect against tartaric precipitations. The high grade of purity and its low dosage allow for its use in every production phase. On wines ready for bottling, it does not alter the filterability index.
Stabilissima l
Potassium polyaspartate solution, ready to use, stabilized with sulfur dioxide. The liquid formulation guarantees maximum stabilizing effectiveness, and it’s also “user friendly” as it can be used both in batch or in-line, by means of DOSALINE – EVER devices.
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