Enartis World Wide

PROTECT FROM OXYGEN

Eliminating oxygen, the triggering factor of oxidation, is the first step to improve wine longevity.

AST
Antioxidant complex made of potassium  metabisulphite, ascorbic acid and gallic tannin.

ENARTIS TAN AROM
Provides gallic tannin, digallic tannin and sulphur aminoacids with antioxidant effect.

REMOVE CATALYSTS OF OXIDATION: METALS

Oxygen is the triggering factor but copper and iron generate free radicals, the real responsible for aroma and color oxidation.

ENARTIS PRO FT
Provides PVI/PVP for copper and iron removal; mannoproteines for the protection of aromatic compounds; sulphur aminoacids for the synthesis of thiols.

ENARTIS PRO XP
Provides PVI/PVP for copper and iron removal, and mannoproteines for the protection of aromatic compounds

REMOVE CATECHINS

Catechins are among the first compounds to be oxidixed by free radicals. Their oxidation causes browning and accelerates wine ageing.

PLANTIS AF-Q
Complex fining agent made of plant protein and activated chitosan.

For more information, please contact Enartis Technical Team: vino@enartis.it