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.
HIDEKI
February 18, 2021 by Enartis Editor
Click here to download the HIDEKI brochure.
- Tannin made of molecular fractions obtained through the selection and purification of gallic, ellagic and condensed tannins that are the most effective in terms of antioxidant and antimicrobial activity.
- To be used during wine preparation for bottling as a natural and allergen-free replacement for SO2 to protect wine from oxidation and to prevent spoilage by unwanted microorganisms.
- The combination of different tannins, in terms of composition and structure that are microbiostatic in nature against various pathogens, makes HIDEKI a suitable tool over a wide range of pH values.
EnartisTan MFT
April 19, 2021 by Enartis Editor
EnartisTan MFT is a formulation of condensed and hydrolyzable tannins specifically developed to be used in conjunction with the micro-oxygenation of red wines. EnartisTan MFT, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. It is particularly suitable during micro-oxygenation, but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration…).
Maxigum® F
October 8, 2020 by Enartis Editor
Maxigum® F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum® F undergoes a special treatment that makes it filterable; therefore, it can be added before microfiltration. Maxigum® F is highly effective in preventing color compound precipitation, softening astringency and increasing mouthfeel structure. The free sulfur dioxide in Maxigum® F provides a long shelf-life and permits its use after microfiltration without any microbial contamination concerns.
EnartisTan MEL
September 23, 2019 by Enartis Editor
- Liquid preparation of ellagic tannin extracted from French oak.
- Designed to be used during wine maturation to prevent reduction and protect wine from oxidation.
- In barrel-aged wines, it helps to enhance oak profile (caramel, coconut, coffee and cocoa).
- The liquid form makes it easy-to-use.
EnartisZym EZFILTER
January 7, 2020 by Enartis USA
- Liquid enzymatic preparation with primary pectolytic and betaglucanase activities and secondary rhamnosidase and hemicellulase activities.
- Improves clarification and filterability of wine due to its ability to hydrolyze pectins and polysaccharides from grapes and polysaccharides produced by microorganisms, such as glucans.
- Can be used also to accelerate the release of mannoproteins and during maturation on lees.
SURLÌ KPA
March 23, 2020 by Enartis USA
- 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.
EnartisTan TRG
April 23, 2019 by WebmasterFarnedi
- Condensed tannins from grapes and ellagic tannins extracted from medium-toasted oak.
- Reinforces wine structure, builds up mid-palate and increases wine ageing potential.
- Protects aroma from premature ageing and prevents production of sulfur compounds during second fermentation.
Recommendations: Prevent reductive notes; structure; improve wine ageing potential.