Enartis

CLARIL ZW

January 27, 2020 by Enartis Editor

• Vegan fining agent made from plant protein, chitosan and sodium activated bentonite.
• Designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (ZENITH and CMC).
• Effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.

PLANTIS PQ

by Enartis Editor

• Vegan friendly fining agent made of potato protein and chitosan.
• Effective in improving wine clarification, filterability and aromatic cleanliness.
• Removes oxidized and oxidable compounds and, in red wine, it reduces the perception of astringency and dryness.

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CLARIL AF

January 4, 2019 by WebmasterFarnedi

• Bentonite, PVPP and pea protein.
• Prevents and treats oxidation, prevents pinking and reduces bitterness.
• Improves protein stability and clarification.
• Alternative to casein and potassium caseinate.

Recommendations: Prevent oxidation; reduce browning; remove bitterness; protein stability.

PROTOMIX AF

by WebmasterFarnedi

• Bentonite, PVPP, pea protein and cellulose.
• Prevents and treats oxidation, prevents pinking and reduces bitterness.
• Improves protein stability and clarification.
• Detoxifies juice/must to facilitate alcoholic fermentation.

Recommendations: Prevent oxidation; reduce browning; remove bitterness.

Usage: Dissolve in 10 times its weight of cold water. Allow to swell 3-6 hours. Stir constantly during addition.

Combistab AF

by WebmasterFarnedi

• PVPP and pea protein.
• Prevents and treats oxidation, prevents pinking.
• Reduces bitterness.
• Alternative to casein and potassium caseinate.

Recommendations: Prevent oxidation; reduce browning; remove bitterness.

Usage: Dissolve in 10 times its weight of cold water. Allow to swell 1 hour. Stir constantly during addition.

PLANTIS AF-Q

July 8, 2022 by Enartis USA

• Allergen-free preparation made of pea protein and activated
• Activated chitosan and hydrolyzed vegetable protein work synergistically to increase flocculant efficacy in improving
• Assures clarification while forming small, compact lees, especially when used during
• Improves juice and wine resistance to oxidation by removing pro-oxidant metals and low molecular weight
• Helps preserve young color, increases aromatic cleanliness and freshness, reduces bitterness and astringency, and increases wine longevity.

Enoblack Perlage®

January 3, 2019 by WebmasterFarnedi

• Enological activated carbon in pellet form (reduces spread of carbon dust).
• High decolorizing capacity.
• Removes ochratoxin A (OTA).