Aroma stability | Enartis

Surlì KPA

  • Inactivated yeast adjuvant rich in mannoproteins and potassium polyaspartate (KPA).
  • Preserves acidity and organoleptic quality
  • KPA prevents the precipitation of tartaric acid in the potassium salt form, and thus helps to maintain natural acidity and improve the sensations of freshness and minerality.
  • Inactivated yeast releases the mannoproteins contained in cell walls in a short time.

Recommendations: Helps to preserve the natural acidity of the wine; increases the perception of volume and softness; increases aromatic persistence; increases the shelf life of wine.

EnartisPro FT

  • Insoluble copolymers of polyvinylimidazole and polyvinylpyrrolidone (PVI/PVP), inactivated yeast with high content of soluble mannoproteins and thiolic group-containing peptides with antioxidant properties.
  • Removes metals and limits the damaging effects of copper and iron responsible for wine oxidation.
  • Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
  • Softens astringency and balances bitterness.
  • Dramatically improves resistance to oxidation.

Recommendations: Antioxidant; fruity aromas; roundness and volume; resistance to oxidation; white and rosé wines.

EnartisPro XP

  • Insoluble copolymers of polyvinylimidazole and polyvinylpyrrolidone (PVI/PVP), inactivated yeast with high content of soluble mannoproteins.
  • Removes heavy metals and limits the damaging effects of copper and iron responsible for wine oxidation.
  • Softens astringency and balances bitterness.
  • Improves resistance to oxidation, producing fresher and longer lasting aromas.

Recommendations: Antioxidant; fruity aromas; improve resistance to oxidation; white and rosé wines.

EnartisPro Tinto

  • Inactivated yeast rich in immediately soluble mannoproteins and ellagic and grape seed tannins.
  • Specifically designed to favor anthocyanin/tannin condensation during fermentation, it increases color intensity and stability.
  • Promotes bright and clean aromas, builds-up mid-palate, softens astringency and balances mouthfeel.
  • The best choice for color stabilization and sensory optimization of wine.

Recommendations: Color stability; fruity aromas; improve mouthfeel; roundness, volume and structure; flash-détente; red and rosé wines.

EnartisPro Blanco

  • Inactivated yeast with high content of immediately soluble mannoproteins.
  • High antioxidant protection.
  • Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
  • Softens astringency and balances bitterness.
  • Improves color, protein and tartrate stability.

Recommendations: Antioxidant; improve mouthfeel; white, rosé and red wines; fruity and spicy aromas; roundness and volume; softness; increase wine length.

EnartisPro Uno

  • Yeast hulls with high content of immediately soluble mannoproteins.
  • Improves aroma persistence, color stability and wine shelf life.
  • Softens astringency, balances bitterness and increases roundness.

Recommendations: Improve mouthfeel; roundness and volume; softness; increase wine length; white, rosé and red wines.

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