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.
A blend of condensed tannins extracted from exotic wood species. The low temperatures used during the extraction process preserve aromatic precursors in the wood that enhances the red fruit notes of the resulting wines. These precursors can be liberated by yeast strains (EnartisFerm Red Fruit, EnartisFerm ES488, EnartisFerm Q5 and EnartisFerm ES454) with an intense ß-glycosidase activity. Because of their liberation, the wine is enriched with fruit forward aromas that integrate the varietal aromas.
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 Fruitan allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, enhance fruit characters and freshen aromas
EnartisTan Microfruit is a formulation of condensed and hydrolyzable tannins specifically developed to be used in conjunction with the micro-oxygenation of red wines. EnartisTan Microfruit, 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…).
Condensed tannin mainly consisting of monocatechins obtained by purification from an unfermented white grape seed extract. Very effective for the stabilization of coloring matter, its use is recommended in the early stages of the alcoholic fermentation and during the micro-oxygenation phase that precedes the malolactic fermentation
Blend of condensed tannins extracted from wood of exotic species.When used in must for the production of red and rosé wines, EnartisTan Red Fruit improves protein and color stabilization, promotes wine fining, increases sensory cleanliness and expression of fruity aromas, and
decreases oxidative phenomena.
EnartisTan V (Vinification) is a highly reactive, condensed tannin specifically designed for the color stabilization of red wines during fermentation. It is extracted with water from non-fermented grape seeds that contain a high concentration of low molecular weight catechins. It quickly reacts and condenses with free anthocyanins thus leading to long-lasting color stability.
Condensed tannin from grape seeds and wood of exotic species, inactivated yeast, ellagic tannin and gallic tannin. When added at the crusher, EnartisTan Color provides immediate antioxidant protection to anthocyanin and aromatic molecules. The grape seed tannins in the blend ensure the condensation of the anthocyanin fraction to form stable color pigments responsible for vibrant and young color. The addition of EnartisTan Color stimulates yeast to produce thiols thus enhancing spicy and black fruit aromas.
EnartisTan XC is a tannin rich in monocatechins developed to increase color stability in young red and rosé wines. It is extremely effective in creating co-pigments with must-free anthocyanins. The color complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins