Surlì KPA is an inactivated yeast adjuvant rich in mannoproteins and potassium polyaspartate (KPA), developed to preserve acidity and organoleptic quality of wine. KPA prevents the precipitation of tartaric acid in the potassium salt form, and thus helps to maintain natural acidity and improve the sensations of freshness and minerality. Inactivated yeast releases the mannoproteins contained in cell walls in a short time.
Tannin obtained from French oak with extended seasoning and medium-heavy toast. EnartisTan DC helps integrate tannin and reveal notes of barrels such as chocolate and spice aromas, structure and softness found in barrel-aged wines.
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.
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.