Solution of filterable sodium carboxymethyl cellulose (CMC), A-5D K/SD potassium polyasparate (KPA), gum Arabic and sulfur dioxide. Thanks to the synergy between KPA and CMC, ZENITH WHITE NF can be used for the tartaric stabilization of the most unstable white wines. The low molecular weight Gum Arabic improves wine mouthfeel, softness and aromatic freshness.
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.
Saccharomyces cerevisiae strain selected for red wines. EnartisFerm BIO ROSSO is a robust fermenter, it enhances the varietal characteristics of grape, producing wines that are aromatically clean. It promotes the formation of pigments via ethanal bridge which give wine fresh and stable color over time. EnartisFerm BIO ROSSO does not contain E491 (sorbitan monostearate) and is certified organic in compliance with European regulations [Reg.regulation [Reg. (EC) N° 834/2007 and Reg. (EC) N° 889/2008].
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.