Liquid enzymatic preparation with pectolytic, beta-glucanase and hemicellulases activities. EnartisZym EZFilter improves the filterability of musts and wines thanks to its ability to hydrolyze pectins and polysaccharides from grapes and polysaccharides produced by microorganisms, such as glucans.
Yeast hulls rich in readily available mannoproteins and amino acids with antioxidant effects. EnartisPro Perlage is suitable for the production of base wines that are fresh, round and balanced. When used in must, it ensures that aromas and color have an antioxidant protection and also that base wines can be stored for several months before the second fermentation.
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.
Liquid pectolytic enzyme with cellulase and hemicellulase side activities specific for white grape maceration. It causes an intense and rapid disruption of cell walls and membranes. This favors the extraction of aromatic precursors which strengthens varietal character, intensity and olfactory complexity of wine. During cryomaceration, it shortens contact time, which leads to more sensible refrigeration costs. During pressing, it leads to higher quality must as well as increased yields. Furthermore, EnartisZym Extra facilitates juice clarification – no additional enzymes are required.
EnartisZym RS4F is a liquid preparation with high pectolytic activity, suggested for juice clarification when using flotation. Very quick in hydrolyzing pectins, active in a wide range of temperatures (8-40°C), it accelerates the process of juice clarification thus saving time and cooling.
EnartisZym Quick is a liquid enzyme developed for juice clarification by continuous flotation. Two basic requirements must be fulfilled for effective flotation: a quick decrease in juice viscosity and the formation of floccules that are large and light enough to move rapidly to the juice surface. For these reasons, the various pectolytic activities of EnartisZym Quick (pectin lyase, polygalacturonase and pectinesterase) are present in different proportions compared to traditional fining enzymes for faster pectin hydrolysis, resulting in a faster decrease of the viscosity.
Fining agent for musts, Protomix G clarifies and at the same time reduces the content of proteins and phenols responsible for wine chemical-physical and sensory instability. Made of bentonite, casein and cellulose, Protomix G is suitable for use even during alcoholic fermentation when, besides improving clarification, it detoxifies and provides physical support to the yeast.
A blend of bentonite, gelatin and activated carbon, it can be used to treat white, rosé and red wines as well as juice. Neoclar AF ensures fast and thorough clarification with a minimal volume of lees. The combination of several organic clarifiers improves the organoleptic features of wine, while the bentonite ensures proper protein stability. It gives red wines remarkable stability without affecting color. Particularly effective in reducing herbaceous characters, it also improves filterability.
Claril SP is a complex clarifying agent consisting of bentonite, PVPP, potassium caseinate and silica. It is recommended for the prevention and correction of the oxidative phenomena associated with phenolic components of must and wine. Wines treated with Claril SP have more intense, elegant aromas and longer shelf life. Claril SP can also be used to increase clarity and reduce bitterness.
Copolymer of vinylimidazole and vinylpyrrolidone (PVI/PVP), silica. It prevents oxidation, browning, pinking and formation of haze by removing pro-oxidant metals like iron and copper, and hydroxycinnamic acids and catechins, the main substrate of oxidation.