Deacidification of wines and juices
Inactivated yeast with high content of mannoproteins. EnartisPro Perlage is used during the fermentation of base and sparkling wines to protect against premature ageing and stabilize aromas over time. It provides protection, stability and aromatic persistence. In the Charmat method, the concentration of polysaccharides in wines increases, establishing the ideal colloidal framework for foam formation. Natural anti-ageing factors maintain freshness and aromatic stability.
Solution of A-5D K/SD potassium polyaspartate (KPA), mannoproteins and sulfur dioxide, ZENITH PERLAGE was specifically designed to prevent potassium bitartrate precipitation in sparkling wines and improve perlage stability. It does not modify wine sensory and filterability, even at low temperature.
Compact pellet form decolorizing carbon, Enoblack Perlage® is for must and wine discoloration. The pellet form makes it easy to use and to rehydrate without dust.
A blend of selected bentonites and plant proteins, Clairperlage Uno is suitable for the protein stabilization of base wines all while respecting their foaming properties. It assures proper fining of young base wines, protein stabilization and it eliminates components that have a negative effect on foam.
Specific nutrient for the pied de cuve preparation. Yeast derived, Nutriferm® PDC stimulates yeast growth and provides them the necessary elements to survive and ferment in difficult conditions. It creates the conditions needed for a complete and regular fermentation all while limiting the production of sulfur compounds and volatile acidity.
Riddling agent containing selected bentonites, Clairbouteille P was developed to ease fining and to give compact and little sediment, both with automatic and manual riddling.