Inactivated yeast with high content of mannoproteins. EnartisPro Perlage is used during the fermentation of base and sparkling wines to protect against premature ageing and stabilize aromas over time. It provides protection, stability and aromatic persistence. In the Charmat method, the concentration of polysaccharides in wines increases, establishing the ideal colloidal framework for foam formation. Natural anti-ageing factors maintain freshness and aromatic stability.
Preparation of mannoproteins extracted from a yeast strain with high production of sulfur peptides with antioxidant activity. Velvet Plus contributes all the organoleptic properties of Surlì® Velvet with the addition of an antioxidant activity that helps prolong the shelf life of wine. Completely soluble and filterable, it can be added immediately prior to bottling.
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 complex made of inactivated yeast that has been enzymatically activated. It can be used as an alternative to or in synergy with fine lees produced during fermentation. It contributes to protein, tartrate and polyphenol stabilization. It enhances the sensation of volume, softens the astringency and contributes to better aromatic complexity and longevity. In red and rosé wines, it promotes color stabilization via co-pigmentation.
Selected inactivated yeast to be used as a substitute for natural fine lees. In just 6 weeks of treatment, Surlì® Natural releases high amounts of polysaccharides that, in addition to improving the colloid stability, increase wine aromatic persistence, softness and sensation of volume.
EnartisPro FT (Free Thiols) is a blend of PVI/PVP and inactivated yeast rich in immediately available mannoproteins and sulfur-containing amino acids. Because of its high capacity for removing metals, it reduces the activity of oxidases (tyrosinase and laccase) by blocking copper. Consequently, wine is richer in aromatic compounds, presents a fresher color and is more resistant to oxidation and ageing. It is recommended in the vinification of thiolic varieties which protects the varietal aroma and promotes the synthesis of new thiols.
It is a blend of PVI/PVP and inactivated yeast rich in immediately available mannoproteins. Due to its high capability in binding metals, it reduces the activity of oxidases (tyrosinase and laccase) by blocking copper. Consequently, wine is richer in aromatic compounds, presents a fresher color and is more resistant to oxidation and ageing. EnartisPro XP is recommended for the protection of aromas and aromatic precursors of non-thiolic varieties allowing for the full expression of the varietal characteristics.
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.
Product based on inactivated yeast, EnartisPro Arom is used at yeast inoculation to lower the redox potential, to improve colloid stability and the sensation of volume. It also provides amino acids with antioxidant activity that, when combined with yeast such as EnartisFerm ES 181, Aroma White, Q9 and ES 488, act as precursors in the synthesis of aromas of spices and tropical fruits.