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.
EnartisFerm Q Tau FD is a freeze-dryed strain of Torulaspora delbrueckii that was selected by the Polytechnic University of Marche (Italy). This non-Saccharomyces strain has many features that make its application in winemaking very interesting: good alcohol tolerance, high production of esters that enhance the fruity note, high production of polyols that contribute softness and volume, very low production of volatile acidity. EnartisFerm Q Tau FD can be used as a single yeast in the fermentation of wines with a potential alcohol content of up to 12% or in sequential inoculation with Saccharomyces strains.
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.
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.
A blend of gallic and condensed tannins extracted from exotic species wood. The low temperatures used during the extraction process of the condensed tannin preserve aromatic precursors in the wood that enhances the fruit and floral notes of the resulting wines. These characters are especially evident when paired with high ß-glycosidase activity yeast (EnartisFerm Top Essence, Vintage White, ES181 e QCitrus).
Claril ZW is designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC). It is effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.
ENOCRISTAL Ca is a micronized calcium tartrate selected for wine calcium stabilization. It triggers the formation of calcium tartrate crystals and promotes calcium stabilization process.