Color-stability - Enartis

EnartisTan FT

A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of EnartisTan FT in the first phases of vinification allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, highlight fruit characters and freshen aromas.

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.

EnartisTan RF

Formerly EnartisTan Red Fruit.

• Blend of condensed tannins extracted from wood of exotic species.
• Production process at cold temperature to preserve aromatic precursors from wood such as norisoprenoids.
• Provides aromatic precursors responsible for berry, red fruit, floral and spicy notes in wine.
• Improves color stability.

Tip: To optimize the aromatic effect, use Enartis Tan Red Fruit during fermentation in combination with yeast that expresses norisoprenoids (ß-glycosidase activity).

Recommendations: Fruity and spicy aromas; freshen aromas; red and rosé wines.

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