A strain of the Saccharomyces uvarum species, EnartisFerm Q RHO has the ability to ferment at low temperatures, produce high amount of glycerol and phenylethanol (rose aroma), produce low quantity of volatile acidity, preserve/increase total acidity and have a low alcohol yield.
Thanks to its excellent antioxidant features and to the perfect synergy between potassium metabisulfite and ascorbic acid, AST MC prevents must oxidation and limits laccase activity, preserving grape aromatic potential.
Nutrient of biological origin created to supply all nutritional factors necessary for yeast fermentative metabolism: amino acid nitrogen, long chain fatty acids, sterols, vitamins and microelements. Its application aims at stimulating a regular and complete fermentation leading to the production of wines without defects, flawless both in the mouth and in the nose.
Extracted from medium-toasted French oak, EnartisTan VNL displays very good antioxidant and stabilizing activities. It respects
improves wine structure and sweetness and when used in barrel aged wines, it helps to highlight vanilla-like aromas.
Ellagic tannins extracted from medium/heavy-toasted French oak. It can be added to used barrels to reintegrate their original content of tannin thus enhancing wine structure and oaky aroma and improving color stability.
New vegan fining agent developed to mitigate the impact of smoke exposure in all types of wine. Claril SMK can be used in juice or wine for removing compounds associated with smoke taint with very low impact in color and phenolic content even at high addition rates.
Maxigum® Plus is a liquid stabilizing agent made of Gum Arabic obtained from Acacia Verek and mannoproteins. The gum Arabic undergoes a special filtration treatment that makes it microfilterable while preserving its natural high molecular weight and therefore its stabilizing efficacy. Mannoproteins reinforce gum stabilization effect and due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.
HIDEKI is a new tannin made of molecular fractions obtained through the selection and purification of gallic, ellagic and condensed tannins that are the most effective in terms of antioxidant and antimicrobial activity. It is meant to be used during wine preparation for bottling as a natural and allergen free replacement of SO2, to protect wine from oxidation and to prevent alterations caused by unwanted microorganisms. The combination of different tannins in terms of composition and structure, that are microbiostatic in nature against various pathogens, makes HIDEKI a suitable tool over a wide range of pH values.
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A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of EnartisTan FT in the first phases of vinification allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, highlight fruit characters and freshen aromas.
Blend of tannins extracted from lemon wood and white grape skins. EnartisTan FF has excellent antioxidant capacity. To be used during ageing or pre-bottling of white and rosé wines to freshen aroma, reduce overripe fruit notes, impart softness and protect from oxidation.