When added to must or wine, it quickly provides yeast assimilable nitrogen (YAN) in the form of ammonia. When used at inoculation, it favors the rapid start of alcoholic fermentation. When used during fermentation, it helps prevent fermentation anomalies and the appearance of reductive odors.
EnartisStab MICRO M is a special preparation of activated chitosan designed for the treatment of cloudy wines, where the content of solids can limit the antimicrobial effect of the pure chitosan. EnartisStab MICRO M is effective in reducing a large number of spoilage yeast and bacteria that contaminate must and wine. It can also be used as a non-allergenic alternative to lysozyme for the control of malolactic bacteria.
Aqueous solution of ammonium bisulfite. It enables both sulfur dioxide and ammonia nitrogen to easily and safely be added to must.
SO2 concentration: 150 g/L (15% w/v). NH4 concentration of 40 g/L (4% w/v).
Aqueous solution of ammonium bisulfite. It enables both sulfur dioxide and ammonia nitrogen to easily and safely be added to must.
SO2 concentration: 400 g/L (40% w/v). NH4 concentration of 113 g/L (11% w/v).
Aqueous solution of ammonium bisulfite. It enables both sulfur dioxide and ammonia nitrogen to easily and safely be added to must.
SO2 concentration: 630 g/L (63% w/v). NH4 concentration of 177 g/L (17.7% w/v).
EnartisTan Microfruit is a formulation of condensed and hydrolyzable tannins specifically developed to be used in conjunction with the micro-oxygenation of red wines. EnartisTan Microfruit, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. It is particularly suitable during micro-oxygenation, but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration…).
Composed of highly reactive tannins that limit oxidation and the activity of oxidative enzymes. In case of grapes affected by Botrytis cinerea, EnartisTan Antibotrytis reduces the action of the oxidase (laccase) produced by the parasitic fungus. In case of cold-soak, EnartisTan Antibotrytis prevents loss of quality due to the oxidation of anthocyanins, the molecules responsible for the color of red grapes, and aromatic compounds. In the treatment of healthy grapes, EnartisTan Antibotrytis has an antioxidant effect that is synergistic with SO2.
EnartisTan V (Vinification) is a highly reactive, condensed tannin specifically designed for the color stabilization of red wines during fermentation. It is extracted with water from non-fermented grape seeds that contain a high concentration of low molecular weight catechins. It quickly reacts and condenses with free anthocyanins thus leading to long-lasting color stability.
Condensed tannin from grape seeds and wood of exotic species, inactivated yeast, ellagic tannin and gallic tannin. When added at the crusher, EnartisTan Color provides immediate antioxidant protection to anthocyanin and aromatic molecules. The grape seed tannins in the blend ensure the condensation of the anthocyanin fraction to form stable color pigments responsible for vibrant and young color. The addition of EnartisTan Color stimulates yeast to produce thiols thus enhancing spicy and black fruit aromas.
EnartisTan XC is a tannin rich in monocatechins developed to increase color stability in young red and rosé wines. It is extremely effective in creating co-pigments with must-free anthocyanins. The color complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins