Citrogum is a clear, almost colorless Gum Arabic preparation with a low calcium content. Citrogum is recommended for the treatment of wines ready for bottling. It integrates the colloidal content of wine, improving its balance, organoleptic features and stability, mainly tartaric. It enhances aroma, reduces bitterness and astringency, and increases softness and body. Citrogum’s low membrane blocking capacity (it’s the most filterable gum in the market!), purity and microbial stability ensure that it can be added with confidence at any stage during preparation for bottling. The sulfur dioxide in the preparation gives the product a long shelf life and enables direct addition to wine even after microfiltration without any risk of microbial contamination.
Pure metatartaric acid produced by Enartis from food grade L-tartaric acid. When added to wine, AMT Plus Quality prevents the growth of potassium bitartrate and calcium tartrate crystals, making the wine stable against tartrate precipitation. Its high esterification rate (from 38 to 41) allows a long-lasting protecting effect. This means that cold stabilization processes can be reduced when refrigeration capacity is not available or not cost effective.
Aqueous solution containing 20% low viscosity sodium carboxymethyl cellulose (CMC). To be used in a finished wine to inhibit the formation and growth of potassium bitartrate crystals which could precipitate after bottling. EnartisStab Cellogum LV20 has a long-lasting effect and can completely eliminate the use of physical stabilization treatments such as cold stabilization and electrodialysis. This significantly reduces energy costs and processing times. Because of its low viscosity, EnartisStab Cellogum LV20 has a low impact on wine filterability and this makes it the ideal solution to be used when CMC is added before microfiltration.
Pre-bottling coadjunct with a balanced formulation made of ascorbic acid, citric acid, potassium metabisulfite and tannin. It is recommended to protect bottled wine from undergoing alteration caused by oxidation: pinking, iron haze, premature and atypical ageing. Each component in the blend reacts in synergy with the others in a calibrated way to block any oxidation that could occur due to oxygen absorption during bottling. CITROSTAB rH can be used also during bulk wine storage every time it undergoes an operation that causes oxygen absorption.
Preparation containing potassium sorbate, potassium metabisulfite and L-ascorbic acid. It can be used at the pre-bottling stage or during bulk wine storage to prevent oxidation and to control the growth of yeast that may cause the fermentation of wine containing residual sugar.
The highest quality potassium metabisulfite in the market. Thanks to Enartis’ production expertise, Winy is virtually odorless, does not form rocks and has a concentration of metabisulfite superior to 99%.
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).
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.