Stabilizing agents

In today’s wine market any haze or precipitate in wine is considered unacceptable by consumers and can damage a brand's reputation. The appropriate use of stabilizing agents ensures wines that maintain their sensory characteristics up to the time of consumption. Enartis offers a full range of products for tartaric, microbial, protein, aromatic and color stabilization. Over the years, Enartis expertise in stabilization products for winemaking has grown from discovering the value of gum Arabic and activated chitosan in winemaking process to creating Zenith, a revolutionary range of products that harnesses the power of potassium polyaspartate and its synergy with other protective colloids for both tartaric and color stabilization.

We use Cellogum L on our whites and rosés whenever possible. It is the best alternative to chilling for tartrate stabilization and it doesn’t impact the mouthfeel of the wine. Enartis offers the CMC Panel to test if Cellogum L can be used and how much is required to stabilize the wine. They make it easy and convenient – that’s one of the reasons we will continue to use it for years to come.

Tartaric stability has always been a challenge in winemaking and sometimes is a source of tough decisions right before bottling. Last year, we started encouraging and assisting our customers to use in-line dosing following the final filter; Cellogum L for white wine and Maxigum and Cellogum L for red wine. This practice implied considerable savings in terms of economy and time. Thanks to Enartis, we are happy to provide this convenient tool to winemakers to help them achieve perfect stability in the bottle without the concern of blockage of membranes.

Starting from a no-SO2 trial, using Enartis Stab Micro M has now become a part of my winemaking protocol on all of my red wines. It not only helps me to control spoilage organisms proactively, but also helps to reduce my SO2 addition with a better protection than SO2 on its own.

AMT Plus Quality

Pure metatartaric acid produced by Enartis from food grade L-tartaric acid. When added to wine, […]

  • Allergen free
  • Authorized bio
  • Kosher
  • Vegan

Aromagum

A liquid solution of Gum Arabic for the stabilization of wine aromas. During the production […]

  • Authorized bio
  • Kosher
  • Vegan

Citrogum

Citrogum is a clear, almost colorless Gum Arabic preparation with a low calcium content. Citrogum […]

  • Authorized bio
  • Kosher
  • Vegan

Citrogum Dry

Citrogum Dry is the granulated form of Citrogum. The special granulation process allows this impurity-free […]

  • Authorized bio
  • Vegan

Citrogum Plus

Solution of Arabic Gum Seyal and mannoproteins. Citrogum Plus shows: ▪ A high ability to […]

  • Authorized bio
  • Vegan

Citrosol rH

Blend of potassium metabisulfite, citric and ascorbic acid. Citrosol rH is particularly effective in preventing […]

  • Authorized bio
  • Vegan

Citrostab rH

Pre-bottling coadjunct with a balanced formulation made of ascorbic acid, citric acid, potassium metabisulfite and […]

  • Authorized bio
  • Vegan

Enocristal Ca

Enocristal Ca is a micronized calcium tartrate selected for wine calcium stabilization. It triggers the […]

  • Allergen free
  • Vegan

Enocristal Superattivo

Rapid crystallizer for cold stabilization of tartrates, Enocristal Superattivo is a balanced mixture containing neutral […]

  • Authorized bio
  • Vegan

EnartisGreen Gomma verek

Micro granulated Gum Arabic produced from Acacia Verek and certified organic in accordance with European […]

  • Organic certified
  • Vegan

Esseco Srl - Enology Division

Esseco Srl – Via S. Cassiano, 99 – San Martino, 28069 Trecate NO
Cap. Soc. Euro 10.000.000 i.v. – R.E.A. 142984 di Novara – Codice Fiscale, Partita IVA, Registro Imprese Novara 01027000031
Soggetta a direzione e coordinamento di Esseco Group srl – C.F. 00989420039
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