HIDEKI
February 18, 2021 by Enartis Editor
Click here to download the HIDEKI brochure.
- 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.
- To be used during wine preparation for bottling as a natural and allergen-free replacement for SO2 to protect wine from oxidation and to prevent spoilage 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.
EnartisStab Micro
January 4, 2019 by WebmasterFarnedi
- Preparation of pre-activated chitosan from Aspergillus niger.
- Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties.
- Removes spoilage organisms through fining.
- Recommended after fermentation in low turbidity wines.
- Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them.
- Reduces sulfide defects and volatile phenols.
- Improves clarification and filterability.
EnartisStab MICRO M
by WebmasterFarnedi
- Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls.
- Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties.
- Designed for treatment of grapes, juice or must.
- Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them.
- Reduces sulfide defects, volatile phenols, volatile acidity and off-flavor production.
- Improves clarification and filterability.
Tip: Use EnartisStab MICRO M as a preventive treatment on grapes or juice to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
Click here for Frequently Asked Questions.
Sorbosol K
by WebmasterFarnedi
Preparation containing potassium sorbate, potassium metabisulfite and L-ascorbic acid. It can be used at the pre-bottling stage or during bulk wine storage to prevent oxidation and to control the growth of yeast that may cause the fermentation of wine containing residual sugar.