Using tannins and polisaccharides to polish and finish wines before bottling
The first step to produce a good wine is to have good quality, mature grapes. But if nature has not assisted us, during ageing or when it is time to prepare the wine for bottling, we may become aware of some imperfections that need to be fixed.
Normally in these situations the enologist resorts to the use of fining agents and/or correcting acidity. Obviously, these practices are effective, but they nearly always involve a loss of quality.
To overcome this problem, Enartis designed alternative products by adding tannins and polysaccharides in order to not affect the quality of wine and drastically improve these wine parameters, as well as eliminate reductive qualities and green notes. After aging a wine for example, it may be lacking in tannin, mid palate, flavors, aromas, or general complexity. Conversely, a wine which may be too astringent or bitter can be tempered and improved with the addition of some specific tannins, yeast-derived polysaccharides or gum Arabic.
One of the major benefits of utilizing enological tannins and polysaccharides is the ability to finetune a wine during and after aging. This allows the winemaker the flexibility of waiting to see how tannins resolve over the aging process.
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EnartisTan Range
EnartisTan FF
Composition: blend of tannins extracted from lemon wood and white grape skins
Characteristics: it has excellent antioxidant capacity
Use: during ageing or pre-bottling of white and rosé wines to freshen aroma, reduce overripe fruit notes, impart softness and protect from oxidation
EnartisTan TFT
Composition: blend of tannins extracted from wood of red fruit trees and fresh white grape skins
Use: during ageing or pre-bottling of red and rosé wines to improve aromatic freshness, fruit aroma, structure, softness and antioxidant protection
EnartisTan DC
Composition: tannin obtained from French oak with extended seasoning and medium-heavy toast
Characteristics: EnartisTan DC helps integrate tannin and reveal notes of barrels such as chocolate and spice aromas, structure and softness found in barrel-aged wines
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