EnartisStab MICRO M is a special preparation of activated chitosan designed for the treatment of cloudy wines, where the content of solids can limit the antimicrobial effect of the pure chitosan. EnartisStab MICRO M is effective in reducing a large number of spoilage yeast and bacteria that contaminate must and wine. It can also be used as a non-allergenic alternative to lysozyme for the control of malolactic bacteria.
Aqueous solution of potassium bisulfite. Sulfiting agent that enables sulfur dioxide to easily and safely be added during all winemaking processes, from harvest to bottling.
SO2 concentration: 150 g/L (15% w/v).
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.
EnartisTan Superoak is a tannin specifically designed for addition during maturation. Its balanced blend of oak and condensed tannins makes it well-suited to improve color stabilization of red wines and is designed to be used during micro-oxygenation. The sensory profile is characterized by distinct sensations of volume and softness as well as light aromas of toasted oak. EnartisTan Superoak is effective in releasing aromas of wines that have been aged in barrels and to freshen light red and white wines.
EnartisTan Rich is a mixture of condensed and oak tannins. In red wines, it protects against oxidation, helps stabilize color and contributes to sensory quality by enriching the bouquet with pleasant aromatic notes of oak and increasing structure. In white wines, it improves sensory characteristics and contributes to protein stabilization and clarification.
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