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.
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.
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.
Maxigum®
January 4, 2019 by WebmasterFarnedi
- Gum Arabic solution obtained from Acacia Verek. High molecular weight, highly branched structure.
- Extremely effective in preventing precipitation of color substances in wine ready for bottling.
- Improves the sensory characteristics of wine, increases mouthfeel and reduces astringency perception.
Recommendations: Color stability; volume and roundness; reduce astringency perception; improve foaming capacity; white, rosé, red and sparkling wines.
Citrogum
by WebmasterFarnedi
- Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis.
- Prevents precipitation of colloids, pigments and tartrates.
- Improves wine balance and organoleptic features.
- Enhances aroma, reduces bitterness and astringency perception and increases softness and body.
- The most filterable gum on the market: No filter membrane clogging effect.
Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel; improve foaming capacity; white, rosé, red and sparkling wines.
AMT Plus Quality
by WebmasterFarnedi
Puro acido metatartarico prodotto da Enartis a partire da acido L-tartarico di grado alimentare. AMT Plus Quality interferisce sulla formazione e sull’accrescimento di cristalli di bitartrato di potassio e tartrato di calcio, prevenendone così la precipitazione in bottiglia. Grazie all’elevato indice di esterificazione (superiore a 38), assicura un’efficacia duratura e permette in molti casi di ridurre o di evitare il processo di stabilizzazione a freddo.
Applicazioni: stabilizzazione tartarica
Dosi: 10 g/hL
Confezioni: 1 kg – 25 kg
EnartisStab Cellogum LV20
by WebmasterFarnedi
- Aqueous solution containing 20% low viscosity sodium carboxymethyl cellulose (CMC)
- Stabilizes against tartrate precipitation over long-term. Inhibits the formation, growth and precipitation of potassium bitartrate crystals.
- Low impact on wine filterability.
Recommendations: Tartrate stability; white, rosé and sparkling wines.
EnartisStab Cellogum Mix
by WebmasterFarnedi
- Solution of carboxymethyl cellulose (CMC) and gum Arabic, selected for their high filterability.
- Synergistic effect to stabilize against tartrate precipitation. Inhibits the formation, growth and precipitation of potassium
bitartrate crystals.
Recommendations: Tartrate stability; white, rosé and sparkling wines; volume and roundness.
ZENITH UNO
by WebmasterFarnedi
- Solution of A-5D K/SD potassium polyaspartate (KPA) and sulfur dioxide. US Patent No. US 10,508,258 B2.
- Highly effective for tartrate stabilization in white and rosé wines.
- Completely filterable.
- No sensory impact
- Long-lasting stabilizing effect.
- Environment sustainable, practical, easy to use and respectful of wine quality.
Recommendations: Tartrate stability; white, rosé and red wines.
ZENITH COLOR
by WebmasterFarnedi
- Solution of A-5D K/SD potassium polyaspartate (KPA), Gum Arabic Verek and sulfur dioxide. US Patent No. US 10,508,258 B2.
- Strongly effective for tartrate and color stabilization in red and rosé wines.
- Completely filterable.
- Long-lasting stabilizing effect.
- Environment sustainable, practical, easy to use and respectful of wine quality.
Recommendations: Tartrate stability; color stability; red and rosé wines.