Polysaccharides for Fermentation

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  1. Enartis Pro FT

    For Use in Winemaking

    • PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and yeast derivatives rich sulfur-containing amino acids and oligopeptides, that release a large amount of readily- soluble mannoproteins
    • Removes heavy metals and limits the damaging effects of copper and iron responsible for oxidation of fermentation aromas
    • Increases expression of thiols, protects against oxidation and helps preserve fresh aromas
    • Allows production of two different wines from the same juice by modulating the aromatic profile
    • Improves resistance to oxidation

    Tip: Enartis Pro FT can also be used to produce two different wines from the same juice by modulating the aromatic profile. Recommendations: Antioxidant; enhance fruity aromas; enhance varietal aromas; improve resistance to oxidation; aroma stability; white and rosé wines; thiolic varieties.

    Dosage: 50-80 g/hL (4.2-6.7 lb/1,000 gal)

    For Use in Cider Making

    • PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and yeast derivatives rich in sulfur-containing amino acids that release large quantities of readily-soluble mannoproteins
    • Removes heavy metals at the early stage of cider making and limits the damaging effects of copper and iron responsible for oxidation of fermentation aromas
    • Increases expression of thiols, protects against oxidation and helps preserve fresh aromas
    • Improves resistance to oxidation
    • Allows for production of different product profiles from the same juice by modulating the aromatic profile

    Dosage: 30-80 g/hL (2.5-6.7 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-416-0001
    1 Kg
    $135.00
    - +

  2. Enartis Pro Blanco
    • Yeast derivatives rich in sulfur-containing peptides obtained by thermal treatment
    • Releases large quantities of readily-soluble mannoproteins
    • Elevates antioxidant protection
    • Enhances production of tropical and spicy aromas
    • Produces fresher, more intense and lasting aromas
    • Softens astringency and balances bitterness
    • Improves color, protein and tartrate stability

    Recommendations: Antioxidant; aroma protection; improve mouthfeel; white, rosé and red wines; oak fermentation; young red wines.
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

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    Price

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    35-410-0001
    1 Kg
    $105.00
    - +

  3. Enartis Pro Arom

    For Use in Winemaking

    • Yeast derivatives rich in sulfur-containing peptides that release large quantities of mannoproteins.
    • Ensures antioxidant protection.
    • Produces fresher and more intense aromatic profiles.

    Recommendations: Antioxidant; aroma protection; improve mouthfeel; fresh and young whites.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    For Use in Cider Making

    • Yeast derivatives rich in sulfur-containing peptides
    • Releases readily-soluble yeast mannoproteins that improve mouthfeel and body
    • Ensures antioxidant protection
    • Produces fresher, more intense and lasting aromas
    • Softens astringency and balances bitterness

    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-400-0001
    1 Kg
    $65.00
    - +

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