A strain of the Saccharomyces uvarum species, EnartisFerm Q RHO has the ability to ferment at low temperatures, produce high amount of glycerol and phenylethanol (rose aroma), produce low quantity of volatile acidity, preserve/increase total acidity and have a low alcohol yield.
Nutriferm X is a unique yeast nutrient developed on the latest research in the synthesis and expression of thiolic compounds. Its application for the nutrition of yeast fermenting thiolic grapes increases thiol expression. Wines produced with Nutriferm X are highly aromatic, with intense note of tropical and citrus fruit and fuller on the palate.
Nutrient of biological origin created to supply all nutritional factors necessary for yeast fermentative metabolism: amino acid nitrogen, long chain fatty acids, sterols, vitamins and microelements. Its application aims at stimulating a regular and complete fermentation leading to the production of wines without defects, flawless both in the mouth and in the nose.
Extracted from medium-toasted French oak, EnartisTan VNL displays very good antioxidant and stabilizing activities. It respects
improves wine structure and sweetness and when used in barrel aged wines, it helps to highlight vanilla-like aromas.
Ellagic tannins extracted from medium/heavy-toasted French oak. It can be added to used barrels to reintegrate their original content of tannin thus enhancing wine structure and oaky aroma and improving color stability.
New vegan fining agent developed to mitigate the impact of smoke exposure in all types of wine. Claril SMK can be used in juice or wine for removing compounds associated with smoke taint with very low impact in color and phenolic content even at high addition rates.
MAXIGUM PLUS is a liquid stabilizing agent made of Gum Arabic obtained from Acacia Verek and mannoproteins. The gum Arabic undergoes a special filtration treatment that makes it microfilterable while preserving its natural high molecular weight and therefore its stabilizing efficacy. Mannoproteins reinforce gum stabilization effect and due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.
HIDEKI is a new tannin made of molecular fractions obtained through the selection and purification of gallic, ellagic and condensed tannins that are the most effective in terms of antioxidant and antimicrobial activity. It is meant to be used during wine preparation for bottling as a natural and allergen free replacement of SO2, to protect wine from oxidation and to prevent alterations caused by unwanted microorganisms. The combination of different tannins in terms of composition and structure, that are microbiostatic in nature against various pathogens, makes HIDEKI a suitable tool over a wide range of pH values.
Click here to download the HIDEKI brochure.
Maxigum® F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum® F undergoes a special filtration treatment that makes it filterable. Therefore, it can be added before microfiltration. Maxigum® F is highly effective in preventing color compound precipitation, softening astringency and increasing mouthfeel structure. The free sulfur dioxide in Maxigum® F provides a long shelf-life and permits its use after microfiltration without any microbial contamination concerns.
PLANTIS PQ is an allergen free and vegan friendly fining agent made of potato protein and chitosan. It is effective in improving wine clarification, filterability, aromatic cleanliness and in removing oxidized and oxidable compounds. In red wine, it reduces the perception of astringency and dryness while respecting balance and structure.