Enartis

Enartis products to perfect wine from maturation to pre-bottling

Hideki

Hideki is a wine protection tool composed of tannins with an excellent antioxidant effect and a high ability to interfere with the functional proteins of microorganism cells. The best gallic, ellagic and condensed tannins were selected for Hideki due to their ability to interfere with the action of transport proteins of microorganisms, chelating capacity and antiradical activity. The result is a blend of tannins able to protect wine from chemical oxidation, enzymatic oxidation (laccase) and to limit the growth of undesired microorganisms, particularly bacteria, for long periods of time and in wine with pH close to 4.

EnartisTan DC

Enartis Tan DC is a tannin obtained from Limousin forest oak with lengthy seasoning. It can be used for fining, protein stabilization of white and rosé wines and to reduce the content of iron and other metals such as copper which are responsible for haze and oxidative phenomena (browning, aromatic loss, increase in acetaldehyde, etc.).
The use of Enartis Tan DC as a wine fining and stabilizing agent:

• prevents and treats the formation of reduction notes
• respects structure and organoleptic balance
• enhances oak notes in wines aged in barrels.

EnartisTan Napa

Enartis Tan Napa is a tannin extracted from American oak, particularly for use as a finishing tannin for white and red wines.
It can be used for fining, protein stabilization of white and rosé wines and to reduce the content of iron and other metals such as copper which are responsible for haze and oxidative phenomena.
The use of EnartisTan Napa as a wine fining and stabilizing agent:

• prevents and treats the formation of reduction notes
• respects structure and organoleptic balance
• enhances oak notes in wines aged in barrels.

EnartisTan TOF

EnartisTan TOF is produced from French oak aged in open air for at least two years mimicking the procedure used for producing barrel staves. After the ageing process, while most of the components that contribute to herbaceous characters are lost, the wood is medium-plus toasted. Toasting transforms wood components into delicate coffee, caramel and toasted aromas. The successive extraction with hot water allows for the extraction of smoother tannins while avoiding the solubilization of bitter and astringent substances. The infusion prepared as above is concentrated and spray dried to maintain the aromatic and sensory qualities of the tannin.

EnartisTan VNL

EnartisTan VNL is produced from French oak aged in open air spaces for at least two years, following the procedure used for producing barrel staves. After the ageing process, while most of the components that can contribute to herbaceous characters are lost, the wood is medium toasted. Toasting transforms wood components into intense vanilla, custard and coconut aromas. The successive extraction with hot water allows for the extraction of smoother tannins while avoiding the solubilization of bitter and astringent substances. The infusion prepared as above is concentrated and spray dried to maintain the aromatic and sensory qualities of the tannin.