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.
Deacidification of wines and juices
Inactivated yeast with high content of mannoproteins. EnartisPro Perlage is used during the fermentation of base and sparkling wines to protect against premature ageing and stabilize aromas over time. It provides protection, stability and aromatic persistence. In the Charmat method, the concentration of polysaccharides in wines increases, establishing the ideal colloidal framework for foam formation. Natural anti-ageing factors maintain freshness and aromatic stability.
SurlìTan Perlage was made to improve structure and persistence of thin wine. Rich in free mannoproteins and tannins, it improves the bubble persistence all while limiting the appearance of reductive notes during the second fermentation.
Enological carbon in powder form. It is very effective in decolorizing and removing ochratoxin A (OTA).
Solution of A-5D K/SD potassium polyaspartate (KPA), mannoproteins and sulfur dioxide, ZENITH PERLAGE was specifically designed to prevent potassium bitartrate precipitation in sparkling wines and improve perlage stability. It does not modify wine sensory and filterability, even at low temperature.
Compact pellet form decolorizing carbon, Enoblack PERLAGE is for must and wine discoloration. The pellet form makes it easy to use and to rehydrate without dust.
A blend of selected bentonites and plant proteins, Clairperlage Uno is suitable for the protein stabilization of base wines all while respecting their foaming properties. It assures proper fining of young base wines, protein stabilization and it eliminates components that have a negative effect on foam.
Designed to refresh base wines intended for a second fermentation, Clairperlage Due eliminates polyphenols responsible for oxidation, bitterness and excessive color. Efficient and simple to use, it can be used on base wine or directly in the tank during the second fermentation.
Yeast recommended for the production of base wine and sparkling wines fermented in pressure tank. It produces clean, pleasant aromas of white fruits that increase the aromatic complexity without overwhelming the varietal characteristics. On the palate, the resulting wines are fresh and elegant.