Enartis

Claril ZR

January 27, 2020 by Enartis Editor

• 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

by Enartis Editor

• 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

by Enartis Editor

• 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

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 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

September 23, 2019 by Enartis Editor

• 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

April 23, 2019 by WebmasterFarnedi

• 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.

Stabyl

by WebmasterFarnedi

• 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.

Pure Bento

by WebmasterFarnedi

• 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.

Clargel

by WebmasterFarnedi

• 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.

Finegel

February 25, 2019 by WebmasterFarnedi

• 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.