Looking for yeast, bacteria, tannins, polysaccharides, fining agents??? Below is a list of enological product suppliers for commercial winemakers. (Listed in alphabetical order.)
Yeast nutrients are primarily used control the nitrogen concentration during primary fermentation. A good nitrogen management strategy has been linked to the reduction of hydrogen sulfide production.
(o)enological tannins are "commercial tannins produced by extraction of tannin from oak, chestnut, or birch woods and other suitable plant sources, including grape seeds." [Def. by Jancis Robinson, The Oxford Companion to Wine]
Polysaccharides are long-chained sugar-based molecules. They are found in wines as well as many other food products. Commercial suppliers may also refer to these products as "inactivated yeasts" or "yeast derivatives."
Fining agents have been common in wine production for centuries. The following pages will update uses for fining agents, as well as potential alternatives. Remember to always conduct bench top trials before fining a wine.