Enartis

Utilizing tannins and polysaccharides to polish and finish wines before bottling.

Common opinion is that adding a tannin means increasing wine astringency. Nothing could be more wrong. Tannin additions can help to balance the taste of the wine by minimising the alcoholic sensation or increasing the perception of structure and volume. Similarly, this can be done with polysaccharides.
Depending on their origin, tannins can heighten specific wine aroma features such as fruit, oak and spice notes. A tannin extracted from grape skin, for example, can be used to enhance the fruitiness of a wine with an overwhelming oaky character. At the opposite end of the spectrum, an oak tannin can perfect the under-oaked character of a wine that must be bottled before the ideal maturation period in barrel is completed. Tannins and polysaccharides can prevent and treat defects that diminish overall wine quality. For this application, they are often more effective and more respectful of wine quality and less labour intensive than the more traditional curative tools.

What are the advantages of Enartis finishing tannins and polysaccharides?

One of the major benefits of utilizing enological tannins and polysaccharides is the ability to finetune a wine during and after aging. This allows the winemaker flexibility in time instead of waiting to see how tannins develop during the aging process. With fining, the product requires time for settling, with a subsequent racking afterwards. This process is time consuming and can waste wine, while many Enartis tannins and polysaccharides can be added days prior to bottling with no racking and subsequent wine losses.