Everyday, more and more is known about the contribution of mannoproteins and polysaccharides to the stability and quality of wine. Many winemakers have adopted techniques such as pre-fermentation cold maceration, the use of macerating enzymes and sur lies ageing, to enhance the content of wine polysaccharides and help obtain wines with better sensory characteristics and stability. Unfortunately, factors such as time constraints, lack of tank space or off-aromas in the lees can make these practices impossible.
For those who cannot make use of the polysaccharides naturally contained in their own lees and grapes, Enartis offers EnartisPro and Surlì, wine polysaccharides preparations for fermentation and wine maturation.