EnartisStab Micro
January 4, 2019 by WebmasterFarnedi
- Preparation of pre-activated chitosan from Aspergillus niger.
- Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties.
- Removes spoilage organisms through fining.
- Recommended after fermentation in low turbidity wines.
- Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them.
- Reduces sulfide defects and volatile phenols.
- Improves clarification and filterability.
EnartisStab MICRO M
by WebmasterFarnedi
- Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls.
- Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties.
- Designed for treatment of grapes, juice or must.
- Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them.
- Reduces sulfide defects, volatile phenols, volatile acidity and off-flavor production.
- Improves clarification and filterability.
Tip: Use EnartisStab MICRO M as a preventive treatment on grapes or juice to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
Click here for Frequently Asked Questions.
Surlì One
January 3, 2019 by WebmasterFarnedi
- Enzymatically treated inactivated yeast.
- Contributes to protein, tartrate and polyphenol stabilization.
- Improves aromatic complexity and longevity.
- Enhances natural sensation of volume and roundness, builds-up mid-palate and improves wine length.
- Mimics lees ageing, with the security of microbial stability.
Recommendations: Volume and roundness; improve mouthfeel; lees ageing; white, rosé and red wines.
EnartisTan Skin
by WebmasterFarnedi
- High molecular weight condensed tannins obtained from fresh white grape skins.
- Improves aromatic cleanliness, enhances fruitiness and brightness.
- Builds mid palate, improves mouthfeel and complexity.
- Contributes to color stability.
Tip: Highly recommended for varieties poor in skin tannins, short maceration and grapes with low phenolic extraction ratio.
Recommendations: Color stability; freshen aromas; fruity aromas; balance mouthfeel; white, rosé and red wines.
EnartisTan Extra
by WebmasterFarnedi
- Tannin extracted from seasoned oak.
- Enhances vanilla, caramel, cocoa and toasted oak aromas.
- Contributes to softness and “sweetness” sensation and balances astringency.
Recommendations: Oak aromas; improve mouthfeel; softness; roundness; white, rosé and red wines.
EnartisTan Superoak
by WebmasterFarnedi
- Oak tannin and condensed tannin extracted from exotic species wood.
- Protects from oxidation and helps stabilize color.
- Enhances toasted oak aromas and increases structure and “sweetness” perception.
Recommendations: Oak aromas; complexity; structure; color stability; white, rosé and red wines; barrel ageing.
EnartisTan Rich
by WebmasterFarnedi
- Condensed tannin extracted from exotic species wood, gallic tannin and oak tannin.
- Protects from oxidation, helps color stability, protein stability and clarification.
- Contributes to elegant oak notes, gently increases structure and volume.
Recommendations: Oak aromas; complexity; structure; balance mouthfeel; color stability; clarification; white, rosé and red wines.
EnartisTan E
by WebmasterFarnedi
- Condensed tannin extracted from unfermented white grape seeds with a high concentration of mono-catechins.
- Highly reactive, it specifically condenses free anthocyanins to promote a long-lasting color.
- One of our best tannins for color stabilization, particularly efficient during macro-oxygenation to condense with anthocyanins via acetaldehyde bridges.
- Increases wine structure, aromatic complexity and prevents premature oxidation.
Recommendations: Color stability; condensation; micro-oxygenation prior to malolactic fermentation; micro-oxygenation; increase wine structure; thermovinification; flash-détente.