Enartis

EnartisPro Range

For optimal performance during fermentation, the range of yeast derivatives contained in the Enartis Pro Range can provide a source of readily available mannoproteins. These polysaccharides are also capable of interacting with color and aroma compounds, enhancing the persistence of flavors.

ENARTISPRO R

EnartisPro R is a fermentation aid derived from inactivated yeast with a high content of soluble mannoproteins. Its formulation was designed to immediately stabilize must components.
Benefits from using EnartisPro R include:

• Stabilization of color polyphenols due to the addition of mannoproteins that form protective colloids.
• Enhancement of fruit notes due to the interaction of aromatic substances with mannoproteins.
• Increase of clean aromas due to the adsorption of thiols responsible for off-aromas by yeast hulls.
• Increase in softness and volume due to release of significant quantities of free mannoproteins and polysaccharides.
• Increase in tartaric and protein stability of wines due to the early addition of mannoproteins.
• Stabilization of color before MLF.
• Regular and complete alcoholic fermentation due to the addition of survival factors, sterols and long chain fatty acids that improve the fermentation strength of yeast.

ENARTISPRO BLANCO

EnartisPro Blanco is a fermentation adjuvant obtained by thermal inactivation of a yeast strain containing sulfur amino acids with antioxidant properties. The thermal inactivation process results in a high content of free mannoproteins which can immediately stabilize compounds present in must.
Benefits of using EnartisPro Blanco are:

• Preservation of brilliant color with young hue due to elevated antioxidant ability.
• Increased fruit aromas.
• Increased persistence of fresh and fruit aromas due to interaction between mannoproteins and aromatic compounds.
• Increased aromatic cleanliness due to adsorption of off-aroma compounds by yeast hulls.
• Increased sensations of softness and volume due to elevated amounts of mannoproteins and polysaccharides.
• Reduced bitterness.
• Protection of aromatic components due to antioxidant action of sulfur-containing amino acids.
• Elimination of herbaceous aromas produced by C6 compounds.
• Increased tartrate and protein stability due to early addition of mannoproteins.
• Controlled and complete alcoholic fermentation due to proteins, peptides, vitamins and growth factors supplied to yeast.

ENARTISPRO TINTO

EnartisPro Tinto is a fermentation adjuvant derived from Inactivated yeast with high content of soluble mannoproteins in combination with a mixture of condensed grape seed tannin and ellagitannins extracted from chestnut wood. This formulation was designed specifically to protect color and favor anthocyanin/tannin condensation during the maceration of red grapes.
Benefits from using EnartisPro Tinto during fermentation of red grapes:

• Protect pigments from oxidation and oxidative enzymes due to the action of ellagitannins in the preparation.
• Stabilize pigments due to grape seed tannins and mannoproteins which interact with pigments to form table color complexes.
• Strengthen fruit notes through addition of grape tannins.
• Increase persistence of fresh and fruit aromas due to the interaction of mannoproteins with aromatic compounds in wine
• Increase aromatic cleanliness due to adsorption of off-aroma compounds by yeast hulls.
• Increase sensations of softness and volume due to the elevated amounts of free mannoproteins and polysaccharides.
• Reduce astringency due to the formation of tannin/mannoprotein complexes which makes wines less harsh on the palate.
• Increase balance due to the organoleptic effect of proanthocyanidin tannins in the preparation.
• Protect aromatic components due to the antioxidant activity exerted by tannins.
• Increase in tartrate and protein stability due to the early addition of mannoproteins.
• Stabilize color prior to malolactic fermentation.
• Controlled and complete alcoholic fermentation due to growth factors (sterols and long chain unsaturated fatty acids along with oleic and palmitoleic acid) in amounts which favor the fermentative ability of the selected yeast.