East Coast Winemaking Solutions
Winemaking on the East Coast comes with its own set of challenges and opportunities. From humidity and disease pressure in the vineyard to lower sugar levels, higher acidity, and more variable vintages in the cellar, success requires a different approach than in other regions.
At ATPGroup, we understand these nuances. With an extensive portfolio of proven solutions and a team that knows how to adapt to regional conditions, we’re here to help East Coast winemakers produce clean, stable, and expressive wines vintage after vintage.
The recommendations below highlight Enology products and Cellar Supplies specially selected to help wineries produce clean, expressive, and well-balanced wines from the varieties commonly grown throughout the eastern United States.
Enology Products
Yeast Strains
FERMENTIS SAFOENO™ HD T18
Particularly suitable for the expression of varietal terpenic aromas, enhancing fresh floral and citrus notes.
IDEAL FOR:
- Riesling
- Gewurtztraminer
- Other fresh terpenic whites
FERMENTIS SAFOENO™ HD A54
Strengthens floral and fruity aromas and helps hide the perception of green aromas from grapes picked too early.
IDEAL FOR:
- Vidal Blanc, Seyval, Vignoles
- Bases for blends
- Low-SO2 wines
FERMENTIS SAFOENO™ HD S135
Recommended for full-bodied red wines. Adds structure balanced with a round mouthfeel (soft tannins).
IDEAL FOR:
- Chambourcin
- Chancellor
- De Chaunac
FERMENTIS SAFOENO™ NDA 21
Adds roundness and balance to red wines while low adsorption of colored pigments allows for intense color.
IDEAL FOR:
- Short-aging wines
- Baco Noir & Marechal Foch
- Cascade & Norton
FERMENTIS SAFOENO™ CK S102
Strongly promotes fruity thiols in whites and rosés and gently promotes terpenes. Very good ester production.
IDEAL FOR:
- Muscadine
- Catawba, and
- Elvira
Yeast Nutrients
FERMENTIS SPRINGFERM™
Multi-purpose fermentation activator made of partially autolyzed yeast with organic nitrogen, sterols, minerals, and vitamins. Recommended for must slightly deficient in nitrogen.
FERMENTIS SPRINGFERM™ COMPLETE
All-in-one health package for yeast that offers the perfect balance of organic and mineral nitrogen, sterols, detoxification power, minerals and vitamins. Decreases organoleptic deviation risks and helps the production of secondary alcohols and their esters.
Enzymes
ZYME-O-ULTRA COLD
Aroma-enhancing enzyme designed specifically for clarification by flotation at low temperatures. Fully active at temperatures as low as 50°F. Recommended for white wines.
ZYME-O-COLOR PLUS
Maceration enzyme that increases color extraction and stability. Enhances mouthfeel, structure and fruit character without an increase in bitterness. Recommended for red wines.
ZYME-O-AROMA PLUS
Aroma-enhancing enzyme that increases aromatic intensity and fruit character above threshold even in “non-aromatic” wines and varieties characterized by thiol aromas.
ZYME-O-XTRA
Highly active and concentrated pectolytic enzyme preparation specifically developed for use in the production of difficult-to-settle varieties including Muscat and Viognier. Recommended for hybrid white wines.
ZYME-O-FLOW
Highly concentrated complex pectolytic enzyme developed for juice extraction and clarification of difficult-to-clarify grapes. Contributes to the dissolution of haze and lees extraction post fermentation.
Malolactic Bacteria
MALOPLUS
- Single strain Oenococcus oeni
- Tolerant towards low temperatures, sulfur dioxide, and high alcohol content (15%+ v/v)
- Suitable for both reds and whites.
MALOPLUS HA
- Single strain Oenococcus oeni
- Tolerant of high acidity and fermentation speed, high alcohol (14% v/v) and pH to 3.1
- Suitable for both reds and whites
Stabilizers
LGA-20
20% solution of Acacia gum. Hydrolyzed and sterile filtered to ensure it will not impact filterability. Inhibits formation and precipitation of tartrate crystals. Can be used as a colloidal protector to prevent haze formation due to instabilities while stabilizing color. Enhances body and structure and increases roundness.
COLDSTAB CEL
Carboxymethylcellulose (CMC) solution for stabilization of wine by prevention of tartrate precipitation. This 10% solution has a high stabilizing strength and does not impact the filterability of the wine when used according to instructions. It is highly concentrated to reduce the dosing rate required and is ready to use.
COLDSTAB MP
Pure yeast cell wall mannoprotein that promotes softness and fullness in light-bodied wines. Increases the taste, volume, and smoothness of wine. Also functions as a protective colloid, improving protein and tartaric stability. In certain instances, it can bond some aromatic compounds, thereby increasing perception in bottled wine.
Cellar Supplies
Carbon
PVPP
PolyFilter® 10
Single-use 100% PVPP fining agent used to stabilize wine and reduce haze, oxidative discoloration, and loss of fresh aromas and flavors.
PolyFilter® VT
Coarser-grade PVPP fining agent that offers faster settling. Stabilizes wine and reduces haze, oxidative discoloration, and loss of aroma/flavor.
Potassium Metabisulfite
Potassium Metabisulfite
Used in must or wine to prevent oxidation and/or spoilage. Can also be used as an antiseptic agent to sanitize tanks, lines and pipes.
Every winery, vineyard, and vintage is different. The products featured here are intended as starting points based on our experience working with East Coast wineries, but selecting the right winemaking program often depends on your fruit, production goals, and cellar practices.
If you’d like help selecting products for a specific variety, addressing a fermentation challenge, or optimizing your overall winemaking program, our technical team is here to help. Contact your ATPGroup representative or reach out to our East Coast specialists below to discuss your next vintage:
Terry Dewane
Sales Manager – Enology Division
M: 707-889-6844
Email: tdewane@atpgroup.com
Patrick Gallardo
Velocity Sales Representative
M: (559) 365-8124
Email: pgallardo@atpgroup.com
