A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of EnartisTan FT in the first phases of vinification allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, highlight fruit characters and freshen aromas.
A blend of condensed tannins extracted from exotic wood species. The low temperatures used during the extraction process preserve aromatic precursors in the wood that enhances the red fruit notes of the resulting wines. These precursors can be liberated by yeast strains (EnartisFerm Red Fruit, EnartisFerm ES488, EnartisFerm Q5 and EnartisFerm ES454) with an intense ß-glycosidase activity. Because of their liberation, the wine is enriched with fruit forward aromas that integrate the varietal aromas.
A blend of gallic and condensed tannins extracted from exotic species wood. The low temperatures used during the extraction process of the condensed tannin preserve aromatic precursors in the wood that enhances the fruit and floral notes of the resulting wines. These characters are especially evident when paired with high ß-glycosidase activity yeast (EnartisFerm Top Essence, Vintage White, ES181 e QCitrus).
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.
Contains potassium metabisulfite, ascorbic acid and hydrolyzable tannin in carefully balanced amounts to maximize antioxidant and antimicrobial action. When used on grapes, AST provides the antibacterial and antioxidizing protection delivered by sulfur dioxide, while limiting macerating action. It is suitable for the treatment of grapes intended for sparkling wine base, white grapes rich in phenolic substances and for grapes that have been machine harvested. When used in the treatment of must derived from grapes rich in aromatic precursors, it assists in the production of wines with intense varietal aromas. AST is very effective in preventing atypical ageing off-flavors.
Effervescent, granulated potassium metabisulfite designed to be added directly to wine and grapes. When added to wine, it rapidly dissolves on the surface of the liquid, ensuring that its antioxidant effect is maintained where it is needed. Subsequently, it ensures homogenous and rapid distribution of the released SO2 without requiring pump-overs in tank volumes of up to 50,000 liters. When added to the bottom of picking bins, it ensures a rapid release of SO2 minimizing oxidation during transport from vineyard to winery.
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 ammonium bisulfite. It enables both sulfur dioxide and ammonia nitrogen to easily and safely be added to must.
SO2 concentration: 630 g/L (63% w/v). NH4 concentration of 177 g/L (17.7% w/v).
A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of EnartisTan Fruitan allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, enhance fruit characters and freshen aromas
EnartisTan Microfruit is a formulation of condensed and hydrolyzable tannins specifically developed to be used in conjunction with the micro-oxygenation of red wines. EnartisTan Microfruit, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. It is particularly suitable during micro-oxygenation, but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration…).