Enartis

EnartisTan CIT

June 3, 2020 by Enartis Editor

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).

EnartisPro Perlage

February 26, 2019 by WebmasterFarnedi

• Yeast cell walls rich in antioxidant sulfur peptides. Releases a large quantity of readily-soluble mannoproteins.
• Ensures antioxidant protection and protects aroma and color.
• Improves colloidal, protein and tartrate stability and foaming properties
• Increases shelf life of base wines and protects wine during storage before second fermentation.
• Produces fresh, round and balanced sparkling base wines.

Recommendations: Antioxidant; aroma protection; improve mouthfeel; improve foaming properties; protect base wine during storage.

Citrostab rH

January 4, 2019 by WebmasterFarnedi

• Citric acid, ascorbic acid, potassium metabisulfite and gallic tannins.
• Balanced formulation to stabilize wine redox potential and prevent post-bottling oxidation reactions.
• Protects bottled wine from oxidation alteration: pinking, and atypical ageing.

Recommendations: Stabilize wine redox potential; prevent browning; prevent light-struck; antioxidant; prevent pinking.

EnartisStab SLI

by WebmasterFarnedi

• Yeast derivatives, PVPP and untoasted tannins.
• Prevents degradation and oxidation of wine aroma during storage.
• High capacity for consuming dissolved oxygen, lowers wine redox potential and protects from oxidation and browning.
• Extends wine shelf life.

Tip: Highly recommended to protect wines that have been clarified, filtered and eventually stabilized.

Recommendations: Antioxidant; stabilize wine redox potential; prevent browning; prevent pinking.

EnartisTan Elegance

January 3, 2019 by WebmasterFarnedi

• Condensed tannin extracted from exotic species wood, grape skin tannin and gallic tannin.
• Antioxidant, it protects from browning and preserves aromatic freshness.
• Enhances fruit and floral notes, balances mouthfeel and increases wine length.
• Improves aromatic stability and freshness throughout ageing.

Recommendations: Antioxidant; increase wine length; floral aromas; white and rosé wines.

EnartisTan Blanc

by WebmasterFarnedi

• Gallic tannins.
• High antioxidant activity and antimicrobial activity, it strengthens the protective action of SO2.
• Protects wine from browning, “light-struck” defects and oxidation.

Recommendations: Antioxidant; prevent browning; prevent “light-struck” defects; white and rosé wines.

EnartisTan Antibotrytis

by WebmasterFarnedi

• Mixture of gallic tannins and ellagic chestnut tannin.
• Intense antioxidant, antiradical and antioxidasic properties, it protects color and aromatic compounds from oxidation with a long lasting effect.
• Protects from oxidation, limits oxidasic enzyme activities and strengthens the protective action of SO2.

Recommendations: “Sacrificial” tannin; antioxidant; antioxidasic; moldy grapes; white, rosé, sparkling and red wines.

EnartisTan CIT

by WebmasterFarnedi

Formerly EnartisTan Citrus

• Blend of gallic tannins and condensed tannins extracted from exotic species wood.
• Production process at cold temperature to preserve aromatic precursors from wood (nor-isoprenoids and terpenes).
• Enhances floral, citrus, spicy and fruity notes.

Tip: To optimize aromatic effect, use EnartisTan CITduring fermentation in combination with a yeast that expresses terpenes and nor-isoprenoids.

Recommendations: Floral and citrus aromas; white and rosé wines.

EnartisTan Arom

by WebmasterFarnedi

• Ellagic tannin, inactivated yeast and gallic tannin.
• Highly reactive tannin, strong antioxidant effect, inhibits oxidative enzymes (laccase) and facilitates clarification.
• Inactivated yeast provide a source of thiol precursors.