HIDEKI is a new 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. It is meant to be used during wine preparation for bottling as a natural and allergen free replacement of SO2, to protect wine from oxidation and to prevent alterations caused 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.
Click here to download the HIDEKI brochure.
Composed of highly reactive tannins that limit oxidation and the activity of oxidative enzymes. In case of grapes affected by Botrytis cinerea, EnartisTan Antibotrytis reduces the action of the oxidase (laccase) produced by the parasitic fungus. In case of cold-soak, EnartisTan Antibotrytis prevents loss of quality due to the oxidation of anthocyanins, the molecules responsible for the color of red grapes, and aromatic compounds. In the treatment of healthy grapes, EnartisTan Antibotrytis has an antioxidant effect that is synergistic with SO2.
EnartisTan Arom is a blend of tannins and inactivated yeas specifically formulated for the treatment of white and rosé juice. The tannins, consisting of hydrolyzable, high molecular weight tannins, are particularly reactive with grape proteins that affect protein stability in finished wines. The inactivated yeast provides amino acids with antioxidant activity that are an important source of thiol precursors.