EnartisTan RF

A blend of condensed tannins extracted from exotic wood species. The low temperatures used during the extraction process preserve aromatic precursors in the wood that enhances the red fruit notes of the resulting wines. These precursors can be liberated by yeast strains (EnartisFerm Red Fruit, EnartisFerm ES488, EnartisFerm Q5 and EnartisFerm ES454) with an intense ß-glycosidase activity. Because of their liberation, the wine is enriched with fruit forward aromas that integrate the varietal aromas.

 

Potassium Bicarbonate

Deacidifying agent for wines and musts.

Tartaric Acid

Acidifying agent for wines and musts.

Stabyl

A pure polyvinylpolypyrrolidone, Stabyl is highly effective in removing oxidized and oxidizable polyphenols. It is recommended to prevent and treat oxidation in all types of wine. Stabyl can also be successfully used to reduce bitterness.

Enolite K5

Diatomaceous earth for coarse filtration of lees, juice, cloudy wines. Enolite K5 has a well-defined and homogeneous granulometry, obtained by monitoring with air, and a very high purity, which guarantees a very low content of extractible elements.

Enolite K3

Diatomaceous earth for clarifying filtration of wines with fine particles and limpid juices. Enolite K3 has a well-defined and homogeneous granulometry, obtained by monitoring with air, and a very high purity, which guarantees a very low content of extractible elements.

Antiflor Vasche

Product containing allyl isothiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks.

Antiflor Fusti

Product containing allyl isothiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks and barrels.

Antiflor Damigiane

Product containing allyl isothiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks and barrels.

Maxigum

Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.


Esseco Srl - Enology Division

Esseco Srl – Via S. Cassiano, 99 – San Martino, 28069 Trecate NO
Cap. Soc. Euro 10.000.000 i.v. – R.E.A. 142984 di Novara – Codice Fiscale, Partita IVA, Registro Imprese Novara 01027000031
Soggetta a direzione e coordinamento di Esseco Group srl – C.F. 00989420039
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