EnartisTan MEL is an ellagic tannin extracted from French oak, specific for the treatment of white and red wines during aging. It can be used for fining, protein stabilization of white and rosé wines and to reduce the content of iron and other metals.The use of EnartisTan MEL as a wine fining and stabilizing agent prevents and treats the formation of reduction notes, respects structure and organoleptic balance, enhances oak notes in wines aged in barrels.
Yeast mannoproteins complex designed to increase aromatic intensity and improve stabilization in wine. Surlì Velvet increases the colloidal structure and enhances sensory characteristics including aromatic complexity, volume, and reduced astringency.
Selected inactivated yeast to be used as a substitute for natural fine lees. In just 6 weeks of treatment, Surlì Natural releases high amounts of polysaccharides that, in addition to improving the colloid stability, increase wine aromatic persistence, softness and sensation of volume.
EnartisPro FT (Free Thiols) is a blend of PVI/PVP and inactivated yeast rich in immediately available mannoproteins and sulfur-containing amino acids. Because of its high capacity for removing metals, it reduces the activity of oxidases (tyrosinase and laccase) by blocking copper. Consequently, wine is richer in aromatic compounds, presents a fresher color and is more resistant to oxidation and ageing. It is recommended in the vinification of thiolic varieties which protects the varietal aroma and promotes the synthesis of new thiols.
It is a blend of PVI/PVP and inactivated yeast rich in immediately available mannoproteins. Due to its high capability in binding metals, it reduces the activity of oxidases (tyrosinase and laccase) by blocking copper. Consequently, wine is richer in aromatic compounds, presents a fresher color and is more resistant to oxidation and ageing. EnartisPro XP is recommended for the protection of aromas and aromatic precursors of non-thiolic varieties allowing for the full expression of the varietal characteristics.
Fermentation adjuvant made of inactivated yeast rich in readily soluble mannoproteins and sulfur amino acids with antioxidant activity. When added at inoculation, mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of EnartisPro Blanco produces wines that are more stable and with young, intense and fresh color. The addition of sulfur amino acids stimulates the production of thiols by specific yeast strains such as EnartisFerm Aroma White, ES 181, Q9 and ES 488.
Fermentation adjuvant containing yeast hulls rich in readily-soluble mannoproteins. When added at inoculation, the mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of EnartisPro Uno produces wines that are more stable, with young, intense and fresh color, greater aromatic persistence, and larger volume and softness in the mouth.
A pure inactivated yeast. When used during the fermentation of white and red grapes, it contributes large quantities of mannoproteins that help improve the sensation of volume. In the case of red wines, it also softens astringency and improves color stability.