Enartis

EnartisFerm Q RHO

May 17, 2022 by Enartis Editor

A strain of Saccharomyces uvarum, EnartisFerm Q RHO has the ability to ferment at low temperatures, produce high amounts of glycerol and phenylethanol (rose aroma), produce a low quantity of volatile acidity, preserve/increase total acidity and have a low alcohol yield.

L-Malic Acid

November 15, 2021 by Enartis Editor

L-Malic acid of natural origin for acidification of musts and wines.

EnartisTan MFT

April 19, 2021 by Enartis Editor

EnartisTan MFT is a formulation of condensed and hydrolyzable tannins specifically developed to be used in conjunction with the micro-oxygenation of red wines.  EnartisTan MFT, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. It is particularly suitable during micro-oxygenation, but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration…).

EnartisTan CIT

June 3, 2020 by Enartis Editor

A blend of gallic and condensed tannins extracted from exotic species wood. The low temperatures used during the extraction process of the condensed tannin preserve aromatic precursors in the wood that enhances the fruit and floral notes of the resulting wines. These characters are especially evident when paired with high ß-glycosidase activity yeast (EnartisFerm Top Essence, Vintage White, ES181 e QCitrus).

CLARIL ZW

January 27, 2020 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.

ENOCRISTAL Ca

July 25, 2019 by Enartis Editor

ENOCRISTAL Ca is a micronized calcium tartrate selected for wine calcium stabilization. It triggers the formation of calcium tartrate crystals and promotes calcium stabilization process.

ENOCRISTAL Ca has not been subjected to pre-market approval by the FDA and is not yet listed as GRAS for use in alcoholic beverages, therefore, it is not permitted for use in winemaking in the USA.

EnartisML Uno

February 5, 2019 by WebmasterFarnedi

• Selected strain of Oenococcus oeni
• Freeze-dried form for direct addition after rehydration.
• Provides a quick start and complete malolactic fermentation.
• Reduces the risk of spontaneous fermentations thereby contributing to the production of wines with better sensory attributes.

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.

Aromagum

by WebmasterFarnedi

• Gum Arabic solution.
• Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time after bottling.
• When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added to wine before microfiltration.

Recommendations: Aromas stability; reduce astringency perception; soften mouthfeel; improve foaming capacity; white, rosé, red and sparkling wines.