Enartis

EnartisPro FT

EnartisPro FT is a coadjunct for white and rosé must treatment, created to enhance and protect thiols.
PVI/PVP removes copper and iron .
Polyvinylpyrrolidone, part of the PVI/PVP copolymer, adsorbs oxidized and potentially oxidizable polyphenols. The inactivated yeast provides amino acids with antioxidant action that limit browning and protect thiols present in must and released during fermentation. The mannoproteins create aggregates with the aromatic compounds and reduce their loss by oxidation and stripping by CO2 produced during fermentation.

EnartisPro FT:

• Removes pro-oxidant metals selectively
• Removes oxidizable and oxidized polyphenols
• Reduces the degradation of aromatic substances
• Provides amino acids with antioxidant action which preserve thiolic aromas
• Releases polysaccharides and mannoproteins capable of stabilizing aromas and improving mouthfeel in wine

There are several benefits from using EnartisPro FT in must:

Color

• Preserves vibrant, young colorAroma
• Increases thiolic and exotic fruit aroma persistence and stability over time
• Increases aromatic cleanliness

Taste

• Enhances the sensation of softness and volume
• Decreases bitterness.

EnartisPro Uno
EnartisPro Uno is a fermentation co-adjunct obtained by thermal inactivation of Saccharomyces cerevisiae yeast. The method in which the thermal inactivation is performed results in a high content of free mannoproteins which are capable of immediately exerting their stabilizing effect on compounds present in must.

Enartis Pro Uno benefits are:

Color

• Stabilization of color

Aroma

• Increased persistence of fresh and fruity aromas
• Increased clean aromatic notes
• Decreased perception of vegetal aromas

Taste

• Increased sensation of softness and volume
• Decreased bitterness
• Decreased astringency

Technical effects

• Increased tartrate and protein stability
• Controlled and complete alcoholic fermentation

Surlì Mousse
Surli Mousse is a coadjunct made of inactivated yeast specifically designed to enhance foam quality, stability and sensory quality of sparkling and frizzante-style wines.

Polysaccharides and mannoproteins released by Surli Mousse contribute to final wine quality:

• Improve protein stability in white and rosé wines
• Improve color stability in red and rosé wines
• Enhance mouthfeel and balance
• Enhance aromatic expression and persistence
• Enhance bubble quality and perlage persistence