A strain of the Saccharomyces uvarum species, EnartisFerm Q RHO has the ability to ferment at low temperatures, produce high amount of glycerol and phenylethanol (rose aroma), produce low quantity of volatile acidity, preserve/increase total acidity and have a low alcohol yield.
EnartisFerm Q Tau FD is a freeze-dryed strain of Torulaspora delbrueckii that was selected by the Polytechnic University of Marche (Italy). This non-Saccharomyces strain has many features that make its application in winemaking very interesting: good alcohol tolerance, high production of esters that enhance the fruity note, high production of polyols that contribute softness and volume, very low production of volatile acidity. EnartisFerm Q Tau FD can be used as a single yeast in the fermentation of wines with a potential alcohol content of up to 12% or in sequential inoculation with Saccharomyces strains.
Nutrient of biological origin created to supply all nutritional factors necessary for yeast fermentative metabolism: amino acid nitrogen, long chain fatty acids, sterols, vitamins and microelements. Its application aims at stimulating a regular and complete fermentation leading to the production of wines without defects, flawless both in the mouth and in the nose.
EnartisFerm Q ET is a multipurpose yeast that does not require rehydration. Where lack of skilled labor is a problem, direct inoculation of the yeast into the must avoids the risk of making mistakes that can compromise successful fermentation. EnartisFerm Q ET is a varietal strain, good fermenter in a wide temperature range that is well suited to the fermentation of quality white, red and rosé wines.
Nutrient of biological origin created to supply all nutritional factors necessary for yeast fermentative metabolism: amino acid nitrogen, long chain fatty acids, sterols, vitamins and microelements. Its application aims at stimulating a regular and complete fermentation leading to the production of wines without defects, flawless both in the mouth and in the nose.
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.
Extracted from medium-toasted French oak, EnartisTan VNL displays very good antioxidant and stabilizing activities. It respects
improves wine structure and sweetness and when used in barrel aged wines, it helps to highlight vanilla-like aromas.
Ellagic tannins extracted from medium/heavy-toasted French oak. It can be added to used barrels to reintegrate their original content of tannin thus enhancing wine structure and oaky aroma and improving color stability.
MAXIGUM PLUS is a liquid stabilizing agent made of Gum Arabic obtained from Acacia Verek and mannoproteins. The gum Arabic undergoes a special filtration treatment that makes it microfilterable while preserving its natural high molecular weight and therefore its stabilizing efficacy. Mannoproteins reinforce gum stabilization effect and due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.