Maxigum® Plus is a liquid stabilizing agent made of Gum Arabic obtained from Acacia Verek and mannoproteins. The gum Arabic undergoes a special filtration treatment that makes it microfilterable while preserving its natural high molecular weight and therefore its stabilizing efficacy. Mannoproteins reinforce gum stabilization effect and due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.
Hideki® is a new tannin made of molecular fractions obtained through the selection and purification of gallic, ellagic and condensed tannins that are the most effective in terms of antioxidant and antimicrobial activity. It is meant to be used during wine preparation for bottling as a natural and allergen free replacement of SO2, to protect wine from oxidation and to prevent alterations caused by unwanted microorganisms. The combination of different tannins in terms of composition and structure, that are microbiostatic in nature against various pathogens, makes Hideki® a suitable tool over a wide range of pH values.
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Maxigum® F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum® F undergoes a special filtration treatment that makes it filterable. Therefore, it can be added before microfiltration. Maxigum® F is highly effective in preventing color compound precipitation, softening astringency and increasing mouthfeel structure. The free sulfur dioxide in Maxigum® F provides a long shelf-life and permits its use after microfiltration without any microbial contamination concerns.
Blend of tannins extracted from lemon wood and white grape skins. EnartisTan FF has excellent antioxidant capacity. To be used during ageing or pre-bottling of white and rosé wines to freshen aroma, reduce overripe fruit notes, impart softness and protect from oxidation.
A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of EnartisTan FT in the first phases of vinification allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, highlight fruit characters and freshen aromas.
Surlì® KPA is an inactivated yeast adjuvant rich in mannoproteins and potassium polyaspartate (KPA), developed to preserve acidity and organoleptic quality of wine. KPA prevents the precipitation of tartaric acid in the potassium salt form, and thus helps to maintain natural acidity and improve the sensations of freshness and minerality. Inactivated yeast releases the mannoproteins contained in cell walls in a short time.
A blend of gallic and condensed tannins extracted from exotic species wood. The low temperatures used during the extraction process of the condensed tannin preserve aromatic precursors in the wood that enhances the fruit and floral notes of the resulting wines. These characters are especially evident when paired with high ß-glycosidase activity yeast (EnartisFerm Top Essence, Vintage White, ES181 e QCitrus).
Claril ZW is designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC). It is effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.
Plantis® PQ is an allergen free and vegan friendly fining agent made of potato protein and chitosan. It is effective in improving wine clarification, filterability, aromatic cleanliness and in removing oxidized and oxidable compounds. In red wine, it reduces the perception of astringency and dryness while respecting balance and structure.
EnartisTan MEL is an ellagic tannin extracted from French oak, specific for the treatment of white and red wines during aging. It can be used for fining, protein stabilization of white and rosé wines and to reduce the content of iron and other metals.The use of EnartisTan MEL as a wine fining and stabilizing agent prevents and treats the formation of reduction notes, respects structure and organoleptic balance, enhances oak notes in wines aged in barrels.