Solution of Arabic Gum Seyal and mannoproteins.
Citrogum® Plus shows:
▪ A high ability to prevent tartrate precipitation. It can be used as an alternative to cold treatment.
▪ A beneficial sensory effect: it reduces bitterness and astringency sensations and increases sweetness
and volume perception.
Yeast mannoproteins complex designed to increase aromatic intensity and improve stabilization in wine. Surlì Velvet increases the colloidal structure and enhances sensory characteristics including aromatic complexity, volume, and reduced astringency.
Completely soluble, Surlì Vitis provides plant polysaccharides and white grape skin tannin. When used at the recommended dosage, it is filterable and can be added to wine just before microfiltration for improving its organoleptic quality and stability. In particular, Surlì® Vitis is very effective for enhancing softness, volume, structure and perceived sweetness along with the reduction of bitter sensations and acidity. Moreover, it increases the antioxidant properties of wine.
Inactivated yeast with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully used with only 24-48 hours contact time. Wines treated with Surlì Elevage are soft on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.
Combination of inactivated yeast and condensed and ellagic tannins, specific for red and rosé wines. It assures better color stability and enhances wine structure, balance and aromatic complexity
A complex made of inactivated yeast that has been enzymatically activated. It can be used as an alternative to or in synergy with fine lees produced during fermentation. It contributes to protein, tartrate and polyphenol stabilization. It enhances the sensation of volume, softens the astringency and contributes to better aromatic complexity and longevity. In red and rosé wines, it promotes color stabilization via co-pigmentation.
EnartisPro FT (Free Thiols) is a blend of PVI/PVP and inactivated yeast rich in immediately available mannoproteins and sulfur-containing amino acids. Because of its high capacity for removing metals, it reduces the activity of oxidases (tyrosinase and laccase) by blocking copper. Consequently, wine is richer in aromatic compounds, presents a fresher color and is more resistant to oxidation and ageing. It is recommended in the vinification of thiolic varieties which protects the varietal aroma and promotes the synthesis of new thiols.
It is a blend of PVI/PVP and inactivated yeast rich in immediately available mannoproteins. Due to its high capability in binding metals, it reduces the activity of oxidases (tyrosinase and laccase) by blocking copper. Consequently, wine is richer in aromatic compounds, presents a fresher color and is more resistant to oxidation and ageing. EnartisPro XP is recommended for the protection of aromas and aromatic precursors of non-thiolic varieties allowing for the full expression of the varietal characteristics.
Fermentation adjuvant made of inactivated yeast rich in readily soluble mannoproteins and sulfur amino acids with antioxidant activity. When added at inoculation, mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of EnartisPro Blanco produces wines that are more stable and with young, intense and fresh color. The addition of sulfur amino acids stimulates the production of thiols by specific yeast strains such as EnartisFerm Aroma White, ES 181, Q9 and ES 488.
Product based on inactivated yeast, EnartisPro Arom is used at yeast inoculation to lower the redox potential, to improve colloid stability and the sensation of volume. It also provides amino acids with antioxidant activity that, when combined with yeast such as EnartisFerm ES 181, Aroma White, Q9 and ES 488, act as precursors in the synthesis of aromas of spices and tropical fruits.