Vinification - Enartis

EnartisStab MICRO M

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.

AST

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.

Effergran

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.

Winy

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%.

Neosolfosol C

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).

EnartisTan Fruitan

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 Blanc

Microgranulated gallic tannin with high antioxidant activity. It can be added to the wine to enhance SO2 antioxidant and antimicrobial activity. Sensory neutral and very effective even at low doses, EnartisTan Blanc does not affect wine aroma. In white wines, it prevents the reductive characters caused by exposure to ultraviolet (light-struck defect).

EnartisTan Antibotrytis

Composed of highly reactive tannins that limit oxidation and the activity of oxidative enzymes. In case of grapes affected by Botrytis cinerea, EnartisTan Antibotrytis reduces the action of the oxidase (laccase) produced by the parasitic fungus. In case of cold-soak, EnartisTan Antibotrytis prevents loss of quality due to the oxidation of anthocyanins, the molecules responsible for the color of red grapes, and aromatic compounds. In the treatment of healthy grapes, EnartisTan Antibotrytis has an antioxidant effect that is synergistic with SO2.

EnartisTan Red Fruit

Blend of condensed tannins extracted from wood of exotic species.When used in must for the production of red and rosé wines, EnartisTan Red Fruit improves protein and color stabilization, promotes wine fining, increases sensory cleanliness and expression of fruity aromas, and
decreases oxidative phenomena.

EnartisTan V

EnartisTan V (Vinification) is a highly reactive, condensed tannin specifically designed for the color stabilization of red wines during fermentation. It is extracted with water from non-fermented grape seeds that contain a high concentration of low molecular weight catechins. It quickly reacts and condenses with free anthocyanins thus leading to long-lasting color stability.

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