Kosher | Enartis

EnartisTan RF

A blend of condensed tannins extracted from exotic wood species. The low temperatures used during the extraction process preserve aromatic precursors in the wood that enhances the red fruit notes of the resulting wines. These precursors can be liberated by yeast strains (EnartisFerm Red Fruit, EnartisFerm ES488, EnartisFerm Q5 and EnartisFerm ES454) with an intense ß-glycosidase activity. Because of their liberation, the wine is enriched with fruit forward aromas that integrate the varietal aromas.

 

Stabyl

A pure polyvinylpolypyrrolidone, Stabyl is highly effective in removing oxidized and oxidizable polyphenols. It is recommended to prevent and treat oxidation in all types of wine. Stabyl can also be successfully used to reduce bitterness.

Antiflor Vasche

Product containing allyl isothiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks.

Antiflor Fusti

Product containing allyl isothiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks and barrels.

Antiflor Damigiane

Product containing allyl isothiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks and barrels.

Maxigum

Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.

Citrogum

Citrogum is a clear, almost colorless Gum Arabic preparation with a low calcium content. Citrogum is recommended for the treatment of wines ready for bottling. It integrates the colloidal content of wine, improving its balance, organoleptic features and stability, mainly tartaric. It enhances aroma, reduces bitterness and astringency, and increases softness and body. Citrogum’s low membrane blocking capacity (it’s the most filterable gum in the market!), purity and microbial stability ensure that it can be added with confidence at any stage during preparation for bottling. The sulfur dioxide in the preparation gives the product a long shelf life and enables direct addition to wine even after microfiltration without any risk of microbial contamination.

Aromagum

A liquid solution of Gum Arabic for the stabilization of wine aromas. During the production of Aromagum, the hydrolysis process is controlled in such a manner as to obtain a gum which is very active in intensifying the perception of fruit aromas and maintaining fresh characteristics for one year or more after bottling. When used at the recommended dosages, it only has a modest blocking effect on filtration membranes and can be added to wine before microfiltration.

Fenol Free

This activated carbon is extremely effective in the correction of wines which present evident defects caused by Brettanomyces/Dekkera. Minimal additions are proven to significantly reduce volatile phenols, resulting in an overall improved wine aroma without affecting color. Also effective in removing compounds related to smoke taint.

Black PF

Enological activated carbon in damp form. Highly effective in decolorizing wines and juice and in removing ochratoxin A (OTA). The controlled moisture present in Black PF greatly reduces the spread of carbon dust in the atmosphere and makes it easier to use.

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