Wine | Enartis

Claril ZR

  • Vegan fining agent made from plant protein, chitosan and bentonite.
  • Designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith.
  • Removes unstable color compounds, improves wine clarification and filterability and reduces sulfur off-flavors.

Claril ZW

  • Vegan fining agent made from plant protein, chitosan and sodium activated bentonite.
  • Designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC).
  • Effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.

Plantis PQ

  • 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.


EnartisZym EZFilter

  • Liquid enzymatic preparation with primary pectolytic and betaglucanase activities and secondary rhamnosidase and hemicellulase activities.
  • Improves clarification and filterability of must and 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 both in fermentation and during maturation on lees.

EnartisTan MEL

  • Liquid preparation of ellagic tannin extracted from toasted American and 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.

Stabyl MET

  • PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and silica.
  • Absorbs metals (high affinity with Cu) and removes hydroxycinnamic acids and low molecular weight catechins.
  • Limits oxidation, browning and destruction of varietal thiols.
  • Prevents pinking and formation of copper haze.

Tip: To increase effectiveness, keep Stabyl MET in suspension in wine for at least 1-2 hours.

Recommendations: Prevent oxidation; reduce browning; remove bitterness.


  • Pure polyvinylpolypyrrolidone.
  • Highly effective in removing oxidized and oxidizable polyphenols, browning compounds and off-flavors.
  • Prevents and treats oxidation, prevents pinking and reduces bitterness.

Recommendations: Treat and prevent oxidation; reduce browning; remove bitterness; press wines.


Formerly Pure Bento

  • Powdered calcium bentonite sodium activated. Selected from the purest natural bentonites to meet the strictest requirements from the food industry.
  • Very large adsorption surface, high protein removal capacity.
  • Removal of unstable color and pinking matter.


  • Liquid food grade gelatin. Medium-high molecular weight.
  • Very effective for clarification.
  • Improves balance and eliminates excessive astringency without affecting wine structure.

Recommendations: Clarification; reduce astringency; young red wines.


  • 20% liquid solution of high quality fish gelatin.
  • Good for clarification of wine.
  • Reduces oxidative and vegetal characteristics, eliminates harsh tannins and improves finesse.

Tip: Finegel solidifies at temperatures lower than 10°C (50°F).

Recommendations: Treat oxidation; reduce dryness.


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