EnartisStab MICRO M is a special preparation of activated chitosan designed for the treatment of cloudy wines, where the content of solids can limit the antimicrobial effect of the pure chitosan. EnartisStab MICRO M is effective in reducing a large number of spoilage yeast and bacteria that contaminate must and wine. It can also be used as a non-allergenic alternative to lysozyme for the control of malolactic bacteria.
Aqueous solution of ammonium bisulfite. It enables both sulfur dioxide and ammonia nitrogen to easily and safely be added to must.
SO2 concentration: 150 g/L (15% w/v). NH4 concentration of 40 g/L (4% w/v).
Composed of highly reactive tannins that limit oxidation and the activity of oxidative enzymes. In case of grapes affected by Botrytis cinerea, EnartisTan Antibotrytis reduces the action of the oxidase (laccase) produced by the parasitic fungus. In case of cold-soak, EnartisTan Antibotrytis prevents loss of quality due to the oxidation of anthocyanins, the molecules responsible for the color of red grapes, and aromatic compounds. In the treatment of healthy grapes, EnartisTan Antibotrytis has an antioxidant effect that is synergistic with SO2.
Condensed tannin from grape seeds and wood of exotic species, inactivated yeast, ellagic tannin and gallic tannin. When added at the crusher, EnartisTan Color provides immediate antioxidant protection to anthocyanin and aromatic molecules. The grape seed tannins in the blend ensure the condensation of the anthocyanin fraction to form stable color pigments responsible for vibrant and young color. The addition of EnartisTan Color stimulates yeast to produce thiols thus enhancing spicy and black fruit aromas.
EnartisTan Fermcolor is a blend of condensed and hydrolyzable tannins. It combines a high antioxidant efficacy with excellent organoleptic quality. Used immediately on crushed grapes, it protects anthocyanins from oxidation and contributes to their stabilization. For its intense soft taste, it is recommended in the production of red wines intended for ageing and quality wines with a delicate structure.
EnartisTan Arom is a blend of tannins and inactivated yeas specifically formulated for the treatment of white and rosé juice. The tannins, consisting of hydrolyzable, high molecular weight tannins, are particularly reactive with grape proteins that affect protein stability in finished wines. The inactivated yeast provides amino acids with antioxidant activity that are an important source of thiol precursors.