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.
Citrogum Plus
January 3, 2019 by WebmasterFarnedi
- Solution of Gum Arabic extracted from Acacia Seyal and yeast mannoproteins.
- Prevents precipitation of tartrates in wines with medium to low instability.
- Reduces bitterness and astringency perception, increases sweetness, softness and volume perception.
- Low filter clogging effect.
Recommendations: Tartrate stability; reduce astringency perception; increase sweetness; soften mouthfeel; improve foaming capacity; white, rosé, red and sparkling wines.
EnartisPro Tinto
by WebmasterFarnedi
- 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 Uno
by WebmasterFarnedi
- Inactivated yeast rich in 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.
EnartisPro R
by WebmasterFarnedi
- Inactivated yeast with a high content of soluble mannoproteins.
- Softens astringency and improves color stability.
Recommendations: Improve mouthfeel; roundness and volume.