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.
Combination of inactivated yeast and condensed and ellagic tannins, specific for red and rosé wines. It assures better color stability and enhances wine structure, balance and aromatic complexity
A fermentation coadjunct which is a inactivated yeast high in soluble mannoproteins, grape seed tannins and ellagitannins. It is specifically designed to favor the condensation of anthocyanins/tannins during the fermentation of red grapes. Wines treated with EnartisPro Tinto have vibrant color, more intense and persistent fruit aromas and are softer and better balanced. Particularly recommended for the production of grand red wines.
A mixture of inactivated yeast with a high content of soluble mannoproteins and condensed and ellagic tannins, specifically designed for red grape fermentation. Wines treated with EnartisPro Round have more vibrant and stable color, intense fruit aromas and a softer and more balanced profile. Recommended for rosé and young red wines, especially with high acidity and astringency.
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
Mix of grape seed condensed tannins and oak tannins, used during the first ageing phases in combination with a controlled oxygen supply, it contributes to color stability and to the creation of a soft taste structure. Used during rack off, it stabilizes the redox potential, subsequently avoiding the appearance of reduction or oxidation. Particularly suitable for the preparation of wines destined for aging in wood.
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…).
Condensed tannin mainly consisting of monocatechins obtained by purification from an unfermented white grape seed extract. Very effective for the stabilization of coloring matter, its use is recommended in the early stages of the alcoholic fermentation and during the micro-oxygenation phase that precedes the malolactic fermentation
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.