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.
EnartisFerm Q ET
May 3, 2021 by Enartis Editor
- EnartisFerm Q ET is a multipurpose yeast that does not require rehydration.
- Direct inoculation (EasyTech) saves time and labor and facilitates yeast preparation, but above all, it reduces the risk of mistakes that can compromise a good fermentation process.
- EnartisFerm Q ET is a varietal strain, good fermenter in a wide temperature range that is well suited to the fermentation of quality white, red and rosé wines.
NUTRIFERM ULTRA
by Enartis Editor
- Autolyzed yeast, thiamine hydrochloride (vitamin B1) (0.15%).
- Supplements must with all nutritional factors necessary for yeast fermentative metabolism: amino acid nitrogen, long chain fatty acids, sterols, vitamins and microelements.
- Stimulates a regular and complete fermentation leading to the production of wines without defects, flawless both in the mouth and in the nose.
- Granulated nutrient that is less powdery, easier to dissolve and safer to use.
- Easytech direct inoculation yeast nutrition.
Claril SMK
March 1, 2021 by Enartis USA
Claril SMK is a new fining agent developed to mitigate the impact of smoke exposure in all types of wine.
Its composition of a selected activated carbon boosted by chitosan and pea protein makes it effective for:
- Removing compounds associated with smoke taint;
- Fast clarification of juice or wine, allowing for the removal of the fining material simply by racking;
- Effective smoke taint removal with very low impact in color and phenolic content even at high addition rates;
- Restoring fruit character and freshness, as well reducing the “ashy” and bitter aftertaste common in smoke affected wines
Claril SMK does not contain allergenic compounds and is not required to be listed on the label. Additionally, the absence of products of animal origin allows it to be used in the production of wines destined for consumption by vegetarians and vegans.
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.
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 FT
September 30, 2020 by Enartis Editor
A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of EnartisTan FT in the first phases of vinification allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, highlight fruit characters and freshen aromas.
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.
EnartisTan DC
March 6, 2020 by Enartis Editor
Tannin obtained from French oak with extended seasoning and medium-heavy toast. EnartisTan DC helps integrate tannin and reveal notes of barrels such as chocolate and spice aromas, structure and softness found in barrel-aged wines.