Used in fermentation, EnartisPro Q improves the stability and organoleptic quality of future wine due to the synergistic action between its components. Activated chitosan creates an ideal environment for alcoholic fermentation by limiting the development of contaminants and adsorbing compounds toxic to yeast such as copper and short chain fatty acids. Yeast hulls rich in unsaturated fats, sterols and mannoproteins simultaneously improve yeast survival, color stability, aromatic persistence and flavor quality of the wine.
EnartisTan MFT is a formulation of condensed and hydrolyzable tannins specifically developed to be used in conjunction with the micro-oxygenation of red wines. EnartisTan MFT, 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…).
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 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.
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
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.
Condensed tannin from grape seeds and wood of exotic species, inactivated yeast, ellagic tannin and gallic tannin. When added at the crusher, EnartisTan Color provides immediate antioxidant protection to anthocyanin and aromatic molecules. The grape seed tannins in the blend ensure the condensation of the anthocyanin fraction to form stable color pigments responsible for vibrant and young color. The addition of EnartisTan Color stimulates yeast to produce thiols thus enhancing spicy and black fruit aromas.
EnartisTan XC is a tannin rich in monocatechins developed to increase color stability in young red and rosé wines. It is extremely effective in creating co-pigments with must-free anthocyanins. The color complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins