EnartisTan MEL is an ellagic tannin extracted from French oak, specific for the treatment of white and red wines during aging. It can be used for fining, protein stabilization of white and rosé wines and to reduce the content of iron and other metals.The use of EnartisTan MEL as a wine fining and stabilizing agent prevents and treats the formation of reduction notes, respects structure and organoleptic balance, enhances oak notes in wines aged in barrels.
Yeast hulls rich in readily available mannoproteins and amino acids with antioxidant effects. EnartisPro Perlage is suitable for the production of base wines that are fresh, round and balanced. When used in must, it ensures that aromas and color have an antioxidant protection and also that base wines can be stored for several months before the second fermentation.
Yeast derivative rich in mannoproteins, selected to improve the bubbling properties of sparkling wines. When used during the second fermentation, it improves the persistence of the bubbles in low-foaming potential wines or those with limited time of maturation on lees. Suitable for use in both Charmat and traditional methods, it also improves wine mouthfeel.
Solution of Arabic Gum Seyal and mannoproteins.
Citrogum® Plus shows:
▪ A high ability to prevent tartrate precipitation. It can be used as an alternative to cold treatment.
▪ A beneficial sensory effect: it reduces bitterness and astringency sensations and increases sweetness
and volume perception.
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.
Yeast mannoproteins complex designed to increase aromatic intensity and improve stabilization in wine. Surlì® Velvet increases the colloidal structure and enhances sensory characteristics including aromatic complexity, volume, and reduced astringency.
Completely soluble, Surlì® Vitis provides plant polysaccharides and white grape skin tannin. When used at the recommended dosage, it is filterable and can be added to wine just before microfiltration for improving its organoleptic quality and stability. In particular, Surlì® Vitis is very effective for enhancing softness, volume, structure and perceived sweetness along with the reduction of bitter sensations and acidity. Moreover, it increases the antioxidant properties of wine.
Inactivated yeast with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully used with only 24-48 hours contact time. Wines treated with Surlì® Elevage are soft on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.
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.