EnartisFerm Q RHO
May 17, 2022 by Enartis Editor
A strain of Saccharomyces uvarum, EnartisFerm Q RHO has the ability to ferment at low temperatures, produce high amounts of glycerol and phenylethanol (rose aroma), produce a low quantity of volatile acidity, preserve/increase total acidity and have a low alcohol yield.
EnartisFerm Q ET
May 3, 2021 by Enartis Editor
- EnartisFerm Q ET is a multipurpose yeast that does not require rehydration.
- Direct inoculation (EasyTech) saves time and labor and facilitates yeast preparation, but above all, it reduces the risk of mistakes that can compromise a good fermentation process.
- EnartisFerm Q ET is a varietal strain, good fermenter in a wide temperature range that is well suited to the fermentation of quality white, red and rosé wines.
EnartisFerm Q4
by Enartis Editor
- Enhances vegetal characteristics of thiolic varieties.
- Ideal for grassy style Sauvignon Blanc.
- The main feature of this strain is that it’s a homozygote for the complete, long version of the IRC7 gene. This gene codifies the synthesis of a β-lyase enzyme, uniquely involved in the liberation of thiols (mainly 4-MMP) bound to cysteine.
- When used for the fermentation of thiolic varieties, EnartisFerm Q4 expresses the varietal aroma and specifically enhances the notes of box tree, tomato leaf and blackcurrant associated with 4-MMP.
MAXIGUM PLUS
March 2, 2021 by Enartis Editor
- Solution of gum Arabic obtained from Acacia Verek and mannoproteins.
- Highly effective in preventing color compound precipitation in red and rosé wines ready for bottling.
- The mannoproteins reinforce gum stabilization effect and, due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.
- The gum Arabic undergoes a special filtration treatment which makes it microfilterable.
EnartisTan FT
September 30, 2020 by Enartis Editor
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.
EnartisTan DC
March 6, 2020 by Enartis Editor
Tannin obtained from French oak with extended seasoning and medium-heavy toast. EnartisTan DC helps integrate tannin and reveal notes of barrels such as chocolate and spice aromas, structure and softness found in barrel-aged wines.
PLANTIS PQ
January 27, 2020 by Enartis Editor
- Vegan friendly fining agent made of potato protein and chitosan.
- Effective in improving wine clarification, filterability and aromatic cleanliness.
- Removes oxidized and oxidable compounds and, in red wine, it reduces the perception of astringency and dryness.
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Aromagum
January 4, 2019 by WebmasterFarnedi
- Gum Arabic solution.
- Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time after bottling.
- When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added to wine before microfiltration.
Recommendations: Aromas stability; reduce astringency perception; soften mouthfeel; improve foaming capacity; white, rosé, red and sparkling wines.
Enocristal Superattivo
March 5, 2020 by Enartis USA
- Blend of neutral and acidic potassium tartrate and filtering aids.
- Rapid crystallizer for cold stabilization of tartrates.
- Accelerates potassium bitartrate crystal formation and precipitation during cold treatment, without affecting wine pH.
Neoclar AF
January 4, 2019 by WebmasterFarnedi
- Bentonite, gelatin and activated carbon.
- Ensures fast clarification with minimal volume of lees.
- Improves organoleptic cleanliness of wine, reduces herbaceous characters and contributes to protein stability.
Recommendations: Improve cleanliness; reduce herbaceous notes; remove off-flavors.