Reduce astringency | Enartis

Claril ZR

Claril ZR is designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith. It removes unstable color compounds, improves wine clarification and filterability, reduces sulfur off-flavors and makes wines with longer shelf-life.

Plantis PQ

Plantis PQ is an allergen free and vegan friendly fining agent made of potato protein and chitosan. It is effective in improving wine clarification, filterability, aromatic cleanliness and in removing oxidized and oxidable compounds. In red wine, it reduces the perception of astringency and dryness while respecting balance and structure.

 

Blancoll

Pure, powder egg albumin for softening and refining the structure of red wines. It eliminates excessive astringency by flocculating a wide spectrum of tannin fractions. Blancoll is particularly recommended for its quality activity: it rounds off structure without causing imbalance and maintains the aroma and original features of wines.

EnartisGreen Gelatina

Pure hot soluble gelatin, certified organic in accordance with European Regulation [Reg. (EC) N° 843/2007 and Reg. (EC) N° 889/2008]. It has a great cleaning capac¬ity while respecting wine structure. Recommended for high-quality wine and juice clarification.

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