EnartisStab Micro

Pure activated chitosan, EnartisStab Micro controls the growth of a large number of unwanted yeast and bacteria that can spoil wine during ageing and/or bottling. EnartisStab Micro is particularly recommended for removing Brett and the off-flavors produced by this microorganism.

EnartisStab MICRO M

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.

EnartisStab SLI

Special blend of yeast derivative, PVPP and untoasted oak tannin, EnartisStab SLI prevents the degradation and oxidation of wine aromas during storage. It is recommended for the protection of wines that have already been clarified, filtered and eventually stabilized and that by consequence, are very sensitive to oxidation. EnartisStab SLI will protect wine from oxidation by providing solids capable of consuming accumulated oxygen while lowering the redox potential.

Solfosol M

Aqueous solution of potassium bisulfite. Sulfiting agent that enables sulfur dioxide to easily and safely be added during all winemaking processes, from harvest to bottling.

SO2 concentration: 150 g/L (15% w/v).

Surlì® Round

Combination of inactivated yeast and condensed and ellagic tannins, specific for red and rosé wines. It assures better color stability and enhances wine structure, balance and aromatic complexity

Surlì® One

A complex made of inactivated yeast that has been enzymatically activated. It can be used as an alternative to or in synergy with fine lees produced during fermentation. It contributes to protein, tartrate and polyphenol stabilization. It enhances the sensation of volume, softens the astringency and contributes to better aromatic complexity and longevity. In red and rosé wines, it promotes color stabilization via co-pigmentation.

Surlì® Natural

Selected inactivated yeast to be used as a substitute for natural fine lees. In just 6 weeks of treatment, Surlì® Natural releases high amounts of polysaccharides that, in addition to improving the colloid stability, increase wine aromatic persistence, softness and sensation of volume.

EnartisTan Skin

A condensed tannin extracted from the skin of pressed (not fermented) white grapes. Its addition to must or wine immediately after primary fermentation provides better color and protein stability. Moreover, being high in thiol precursors, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines

EnartisTan Extra

EnartisTan Extra is a pure oak tannin specifically selected for the treatment of white and red wines during maturation. It is characterized by intense aromatic notes of vanilla, caramel, cocoa and toasted oak and contributes softness and sweetness to mouthfeel. Tan Extra does not require long contact time and rapidly improves balance and aromatic complexity.

EnartisTan Superoak

EnartisTan Superoak is a tannin specifically designed for addition during maturation. Its balanced blend of oak and condensed tannins makes it well-suited to improve color stabilization of red wines and is designed to be used during micro-oxygenation. The sensory profile is characterized by distinct sensations of volume and softness as well as light aromas of toasted oak. EnartisTan Superoak is effective in releasing aromas of wines that have been aged in barrels and to freshen light red and white wines.


Enartis S.r.l.

Via San Cassiano, 99
28069 San Martino, Trecate NO

Tel +39 0321 790 300 | Fax +39 0321 790 347
vino@enartis.it

Enartis S.r.l. – Società Unipersonale
Cap. Soc. Euro 1.000.000 | R.E.A. 245776 Novara
C.F. – Part. IVA – Reg. Imprese Novara 02592820035
Società soggetta all’attività di Direzione e Coordinamento
di Esseco Group s.r.l. C.F. 00989420039



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