Wine shelf life improvement | Enartis

EnartisTan DC

Tannin obtained from French oak with extended seasoning and medium-heavy toast. EnartisTan DC helps integrate tannin and reveal notes of barrels such as chocolate and spice aromas, structure and softness found in barrel-aged wines.

Surlì Velvet

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.

EnartisPro FT

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.

EnartisPro XP

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.

    Newsletter

    Technical articles and tips, videos, events, news from the market and from the Enartis Team. Stay in touch and get the Enartis newsletter. Each month. Always quality content. Always free.

      Feedback

      To what extent were you able to find what you needed? Not at all12345Everything I need
      How easy was it to find what you needed? Easy12345Difficult