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  1. AST

    AST

    Contains potassium metabisulfite, ascorbic acid and hydrolysable tannin in carefully balanced amounts to maximize antioxidant and antimicrobial action. When used on grapes, AST provides the antibacterial and antioxidizing protection provided by sulfur dioxide, while limiting macerating action. It is suitable for the treatment of grapes intended for sparkling wine base, white grapes rich in phenolic substances and for grapes that have been machine harvested. When used in the treatment of must derived from grapes rich in aromatic precursors, it assists in the production of wines with intense varietal aromas. AST is very effective in preventing atypical ageing off-flavors.
    Application: Anti-oxidant protection for moldy grapes; aromatic grapes; must for base wine for sparkling wines; varieties sensitive to atypical ageing.
    Dosage: 150-200 g/ton of grapes
                     15-20 g/hL (1.2-1.7 lb/1,000 gal) in juice
                     10 g/hL (0.8 lb/1,000 gal) of AST provide approx 28 ppm SO2

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    35-825-0001
    1 Kg
    $37.50
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  2. Winy

    Pure and high quality potassium metabisulfite. Winy’s multiple functions are indispensable in winemaking. It is capable of oxygen scavenging, reducing oxidation, killing unwanted microflora, rendering polyphenols more soluble and acts as an antioxidasic agent against oxidases (laccase and tyrosinase).
    Application: Sulfiting for grapes, must and wine.
    Dosage: 1 g of Winy develops approx. 0.56 g of SO2

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    35-820-0001
    1 Kg
    $4.50
    - +
    35-820-0025
    25 Kg
    $72.50
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  3. Effergran

    Effervescent, granulated potassium metabisulfite designed to be added directly to wine and grapes. When added to wine, it rapidly dissolves on the surface of the liquid, assuring that its antioxidant effect is maintained where it is needed. Subsequently, it assures homogenous and rapid distribution of the released SO2 without requiring pump-overs in tank volumes of up to 50,000 liters (13,200 gal). When added to the bottom of picking bins, it assures a rapid release of SO2 into the atmosphere occupied by the grapes, minimizing oxidation during transport from vineyard to winery.
    Application: Sulfiting for tanks.


     

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    35-810-0000
    125 g bag
    $3.25
    - +
    35-815-0000
    250 g bag
    $5.25
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    35-810-0001
    1 Kg bag
    $16.00
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  4. Enartis Tan Rouge

    Enartis Tan Rouge is a mixture of tannins specifically designed to favor the stabilization of red wine color. When added during crushing, cold soak or maceration, it protects color molecules from oxidation and participates in the formation of tanninanthocyanin complexes which are stable with time. Additionally, Enartis Tan Rouge reinforces the structure of the wine and imparts balance because it is not astringent.
    Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
    Dosage: 100-400 g/ton at the crusher or during fermentation

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    35-305-0001
    1 Kg
    $38.00
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    35-305-0015
    15 Kg
    $427.50
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  5. Enartis Tan FP

    Enartis Tan FP is a mixture of condensed tannin and ellagitannin. When added to red grapes during crushing or cold-soak, it acts in synergy with natural wine tannins to protect anthocyanins from oxidation while favoring the formation of stable color compounds. The ellagitannin fraction of Enartis Tan FP assures a good reaction with must proteins which favors the removal of oxidative enzymes (laccase) and facilitates the natural clarification process which occurs at the end of primary fermentation. It is recommended for additions at the crusher for a more complete anti-oxidant effect with SO2.
    Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
    Dosage: 150-400 g/ton at the crusher or during fermentation

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    35-300-0015
    15 Kg
    $300.00
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  6. Effergran 5

    Drawing on its experience in the enological field, Enartis has developed two products: Efferbarrique and Effergran Dose 5. These granular metabisulfite products have been created for use during the ageing of wine in barrels.
    Application: Sulfiting for barrels and small containers.
    Dosage: each package of Effergran Dose 5 releases 5 grams of SO2

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    35-805-0000
    Box of 25 sachets
    $17.00
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  7. Efferbarrique 2

    Drawing on its experience in the enological field, Enartis has developed two products: Efferbarrique and Effergran Dose 5. These granular metabisulfite products have been created for use during the ageing of wine in barrels.
    Application: Sulfiting for barrels and small containers.
    Dosage: each package of Efferbarrique releases 2 grams of SO2

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    35-800-0000
    Box of 40 sachets
    $18.00
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  8. Enartis Zym Color Plus

    Micro-granulated enzyme for maceration of red grapes. Enartis Zym Color Plus is particularly effective in the extraction and stabilization of color compounds. Its secondary activities, cellulase and hemicellulase, degrade cell walls, thus accelerating and increasing the solubility of anthocyanins and tannins associated with cellular structures. The protease activity degrades proteins and decreases their ability to precipitate tannins and pigments. Color Plus results in wines with intense and stable color.
    Application: Extraction and stabilization of color from red grapes.
    Dosage: 20-40 g/ton

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    35-141-0250
    250 g
    $48.75
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    35-141-0001
    1 Kg
    $185.00
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  9. Enartis Zym T-Red

    This liquid enzyme possesses pectinolytic and macerative activities and is resistant to temperatures over 70°C (158°F). Therefore, it can be used in musts destined for thermovinification to improve the extraction and stabilization of color substances, as well as preserve the structure of wines produced with this technology. When used in either thermovinification or in classic maceration, it is very effective in improving clarification as well as the filterability of must and wine.
    Application: Young reds; red wines produced using thermovinification.
    Dosage: 19-151 mL/1,000 gal pressed juice
                   20-60 mL/ton grapes or must

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    35-145-0001
    1 Kg
    $75.00
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  10. Enartis Zym Color

    Powdered pectinolytic enzyme with side activities specifically developed for the maceration of red grapes. It accelerates and intensifies the extraction of polyphenolic substances (anthocyanins and tannins in particular) contained in grape skins. Wines produced using Enartis Zym Color are therefore richer in phenolic substances, more intense and fruity on the nose and more structured on the palate. Enartis Zym Color also enhances Color stability and often color intensity. Recommended for a faster extraction of color and tannins from unripe or moldy grapes.
    Application: Young or medium-aged reds; optimal color extraction with minimal solids contact.
    Dosage: 20-40 g/ton

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    35-135-0500
    500 g
    $82.50
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  11. Enartis Zym Arom MP

    Micro-granulated enzymatic preparation for maceration of white grapes. Its secondary activities, hemicellulases and proteases, break cell walls and membranes localized in the skin. This not only causes the solubilization of aromatic precursors contained in the vacuole, but also those bound to solid cell structures. Wines treated with Arom MP have an aromatic profile characterized by intense fruit aromas with complexity and persistence. Moreover, the protease activity contributes to protein stabilization thus reducing bentonite additions.
    Application: Maceration of white grapes; aromatic white wines with improved protein stability.
    Dosage: 20-40 g/ton

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    35-130-0250
    250 g
    $52.50
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  12. Enartis Tan Blanc

    Micro-granulated gallic tannin with high antioxidant activity. It can be added to wine to enhance sulfur dioxide’s antioxidant and anti-microbial activity. As it does not react with proteins or color, it is ideal for the treatment of white wines and can be used at bottling. It is sensory-neutral and very effective even at low doses and does not affect wine aroma. In white wines, it prevents reductive characters caused by exposure to ultraviolet (“light-struck” defect).
    Application: Anti-oxidant protection; prevent “light-struck” defect.
    Dosage: 4-8 g/hL (0.3-0.6 lb/1,000 gal) during fermentation

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    35-310-0001
    1 Kg
    $60.00
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    35-310-0012
    12.5 Kg
    $650.00
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  13. Enartis Zym Caractere

    Powdered enzyme for maximizing juice yield and aroma expression. Its high concentrations of pectolytic and hemicellulase activities cause a rapid cell breakdown and reduction of juice viscosity, factors that are fundamental for high juice yields and good extraction of aroma precursors. Subsequently, the ß-glycosidase activity transforms these odorless glycosylated precursors into free aromatic compounds characteristic of the grape variety, thus allowing the production of more intense and complex wines. When used in wine, Enartis Zym Caractère enhances aromatic intensity and improves clarification.
    Application: Maceration of terpenic varietals.
    Dosage: 10-30 g/ton in maceration
                     3-4 g/hL (0.25-0.3 lb/1,000 gal) in juice/wine

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    35-125-0250
    250 g
    $62.50
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  14. Enartis Zym RS

    Enartis Zym RS (Rapid Settling) was created to resolve fining problems in musts that are notoriously difficult to clarify, such as Muscat, Sauvignon Blanc, Verdejo and others. It has strong pectinolytic and hemicellulasic activities. In fact, this liquid enzyme has a very intense clarification action that takes place in a short amount of time. It can also be used to clarify musts that are particularly rich in pectins resulting from mechanical grape processing and high temperatures during harvest.
    Application: Settling of difficult to clarify musts.
    Dosage: 1-3 mL/hL (38-114 mL/1,000 gal)

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    35-160-0001
    1 Kg
    $153.00
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  15. Enartis Zym 1000 S

    An extremely pure and active powdered pectolytic enzyme preparation that is particularly useful for the cold settling of must. Enartis Zym 1000 S carries out a hydrolytic action on grape pectins, accelerating juice clarification.
    Application: Settling of must.
    Dosage: 1-2 g/hL (0.08-0.2 lb/1,000 gal)

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    35-100-0250
    250 g
    $33.75
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  16. Enartis Ferm D20

    Yeast isolate from the top Cabernet Sauvignon block on DAOU Mountain, in Paso Robles, in the Adelaida Appellation. Enartis Ferm D20 is recommended for the production of high-end red wines intended to be aged. It tolerates high fermentation temperatures, promotes extraction of phenolic compounds, and reduces the perception of green notes while enhancing aromatic intensity and complexity. Particularly suited for Cabernet Sauvignon and other Bordeaux varietals. Isolated in collaboration with DAOU Vineyards and Winery.
    Application: High-end red wines to be aged; high potential alcohol; high temperature fermentations; Bordeaux varieties. 
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-060-0500
    500 g
    $47.50
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  17. Enartis Ferm MB15

    Pinot noir isolate from Campbell Ranch Vineyard, outside of the town of Annapolis, in the Sonoma Coast Appellation. Enartis Ferm MB15 respects varietal character and terroir, while enhancing floral, fruit and spice expressions. It contributes to both excellent complexity and structural enhancement as well as helps with polyphenol extraction and color preservation. Wines produced with Enartis Ferm MB15 are distinguished by bright and dense color, balanced mouthfeel and aromatic finesse. From Sonoma to Temecula, from Italy to Spain, several wineries trialed this yeast with excellent results and a common comment on its performance: “Great and distinctive aromatics.” Isolated in collaboration with Bannister Wines.
    Application: Pinot noir; fruit forward reds. 
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-065-0500
    500 g
    $42.50
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    45-065-0010
    10 Kg
    $550.00
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  18. VQ Assmanshausen

    The most popular yeast for Pinot Noir production. With its desirable characteristics of long lag time and alcohol tolerance up to 15%, this yeast is perfect for enhancing spicy characters. It contributes excellent complexity and good structural enhancement. Because of its exceptional characteristics, VQ Assmanshausen is also a good choice for Zinfandel, Syrah, Sangiovese, Barbera, and some white wine varietals like Riesling and Gewürztraminer.
    Application: Complex red wines; complex white wines.
    Dosage: 200 g/ton 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-510-0500
    500 g
    $44.45
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    45-510-0010
    10 Kg
    $576.00
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  19. VQ 51

    The classic red Bordeaux isolate for high quality red wine production including Merlot, Zinfandel, Cabernet, Syrah, and other varietals. VQ 51 enhances varietal aromas and adds to complexity by improving fruit notes. Thanks to the abundant release of mannoproteins, it contributes to color stability and increased mouthfeel.
    Application: Structured, complex red wines; Bordeaux varietals.
    Dosage: 200 g/ton

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    45-505-0500
    500g
    $44.45
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    45-505-0010
    10 Kg
    $576.00
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  20. VQ 10

    A white wine strain recommended for preserving varietal fruit character and contributing to mouthfeel. This strain is alcohol tolerant up to 17% and completes fermentations quickly. It also works well at the lower temperatures desired for white wine fermentations.
    Application: Tank fermentation of aromatic varieties.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-500-0500
    500 g
    $44.45
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    45-500-0010
    10 Kg
    $576.00
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  21. Enartis Ferm ES 488

    Wines produced with this strain are both powerful on the nose and palate and suitable for ageing in oak. ES 488 produces intense fruit and spicy aromas that are evident during the first stages following fermentation and remain persistent. Given its high extraction capacity, it results in wines with great structure and color. It also helps mask herbaceous notes in grape varieties that are rich in methoxypyrazines and C6 aldehydes.
    Application: Red wines for medium to long ageing; New World style; grand red wines.
    Dosage: 200 g/ton

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    45-185-0500
    500 g
    $39.40
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    45-185-0010
    10 Kg
    $485.00
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  22. Enartis Ferm ES 454

    Yeast for the production of red wines destined for ageing. It gives the best results when fermenting very ripe and high quality grapes. It produces unique wines characterized by elegant, ripe fruit and spicy aromas and smooth mouthfeel.
    Application: Red wines of medium to long ageing; grand red wines.
    Dosage: 200 g/ton

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    45-170-0500
    500 g
    $39.40
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    45-170-0010
    10 Kg
    $485.00
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  23. Enartis Ferm Top Essence

    Yeast with good fermentation properties. It is suitable for the production of young white wines from grapes low in primary aromas in order to enhance the aromatic expression of pineapple, passion fruit, banana, grapefruit, etc.
    Application: Fruity white wines obtained from neutral grapes.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-165-0500
    500 g
    $24.75
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    45-165-0010
    10 Kg
    $425.00
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  24. Enartis Ferm ES Floral

    A strain that produces intense floral aromas of white roses, hawthorn, etc. and of sweet white fruit such as pear and apricot. It is suitable for the fermentation of white wines as well as rosé and young red wines to enhance aromatic complexity
    Application: Fresh and easy to drink wines.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-160-0500
    500 g
    $24.75
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    45-160-0010
    10 Kg
    $425.00
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  25. Enartis Ferm EZ Ferm

    This blend of two different strains (Saccharomyces cerevisiae + bayanus) is highly successful in preventing sluggish and stuck fermentations with high alcohol tolerance (16.5%), minimal nitrogen needs, wide range of fermentation temperatures (12- 34°C, 54-93°F), and a great capacity to dominate. It respects the varietal aromatic characteristics of the grape.
    Application: Prevention of sluggish and stuck fermentations; wine with high alcohol content; late-harvest wines.
    Dosage: 200-400 g/ton

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    45-145-0500
    500 g
    $39.40
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    45-145-0010
    10 Kg
    $485.00
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  26. Enartis Ferm Red Fruit

    One of the most loved strains of the Enartis Ferm range! It produces very intense aromas of fruit and violets along with elevated quantities of glycerol and polysaccharides. The resulting wines are round on the palate and have good color and aroma.
    Application: Rosé wines; specialty wines such as Beaujolais Nouveau; fruity, young or moderately aged red wines.
    Dosage: 200 g/ton

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    45-140-0500
    500 g
    $39.40
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    45-140-0010
    10 Kg
    $485.00
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  27. Enartis Ferm ES 401

    A good fermenter and with adequate nutrition, it produces fermentation esters that enhance the fruit character of wine, while respecting the varietal characteristics of the grape. It is also able to remove a portion of malic acid (about 25%).
    Application: Rosé wines; young or moderately aged red wines.
    Dosage: 200 g/ton

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    45-130-0500
    500 g
    $24.75
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    45-130-0010
    10 Kg
    $425.00
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  28. Enartis Ferm Vintage Red

    This strain is characterized by the production of good fruit and spicy aromas, along with its capacity to ferment within a wide temperature range (18-35°C, 64-95°F) and its low nutritional requirements. Because of these characteristics, it allows for the production of regal red wines even under difficult conditions.
    Application: Red wines of medium to long ageing times; grand red wines; oak aged red wines.
    Dosage: 200 g/ton

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    45-125-0500
    500 g
    $39.40
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    45-125-0010
    10 Kg
    $485.00
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  29. Enartis Ferm ES 181

    Ferments well at low temperatures and with adequate nutrition. Produces fermentation aromas which integrate without overshadowing varietal character. It possesses intense ß-lyase activity, therefore it’s recommended for the fermentation of aromatic varieties such as Sauvignon Blanc.
    Application: Fermentation at low temperatures; reductive fermentation; varietal white wines; Sauvignon Blanc.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-120-0500
    500 g
    $39.40
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    45-120-0010
    10 Kg
    $485.00
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  30. Enartis Ferm Vintage White

    Increases varietal aromas and releases large quantities of polysaccharides during the sur lie stage. Its tendency to form lightly compacted lees reduces the number of bâtonnage and pump-overs.
    Application: White wines with varietal characteristics; fermentation and ageing in barrels; wines with large volume on the palate.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-115-0500
    500 g
    $39.40
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    45-115-0010
    10 Kg
    $485.00
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  31. Enartis Ferm ES 123

    Produces very intense and fresh aromas of green apple, pear and flowers. These aromas are very stable over time, therefore it’s recommended for the vinification of white wines obtained from neutral grapes and for the production of very aromatic wines destined for the production of spirits.
    Application: Fruity white wines obtained from neutral grapes; wines destined for the production of spirits.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-105-0500
    500 g
    $39.40
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    45-105-0010
    10 Kg
    $485.00
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  32. Nutriferm Arom

    A nutrient obtained from yeast derivatives. Nutriferm Arom provides high quantities of amino acids that can be used as precursors for the synthesis of aromatic compounds. In fact, when it’s used in combination with a yeast that has the metabolic pathways necessary to exploit this aminoacidic content, Nutriferm Arom significantly increases the aromatic intensity and complexity of the wine.
    Application: Improved fermentation aromas; organic nutrient for yeast.
    Dosage: 30 g/hL (2.5 lb/1,000 gal)

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    35-210-0001
    1 Kg
    $42.00
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    35-210-0010
    10 Kg
    $320.00
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  33. Enartis Pro Tinto

    A fermentation coadjunct which is a mixture of cell wall polysaccharides high in soluble mannoproteins, grape seed tannins and ellagitannins. It is specifically designed to favor the condensation of anthocyanins/tannins during the fermentation of red grapes. Wines treated with Enartis Pro Tinto have vibrant color, more intense and persistent fruit aromas and are softer and better balanced. Particularly recommended to soften the astringency of grapes destined for the production of grand red wines.
    Application: Color stability; fruit aromas; improved balance and complexity.
    Dosage: 150-400 g/ton

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    35-415-0001
    1 Kg
    $150.00
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  34. Enartis Pro Blanco

    A yeast derivative obtained by the thermal treatment of a strain with high production of sulfur peptides containing antioxidant activity. When used during the fermentation of white must, it assures elevated antioxidant protection and contributes large quantities of immediately free mannoproteins. When used during the fermentation of red must, it also enhances the production of spicy aromas, especially if fermented with Enartis Ferm ES 454. At the end of fermentation, wines are fresher, have more intense and lasting aromas, are softer on the palate and are chemically more stable. Color is maintained for a longer period of time and the increased freshness improves the longevity of the wine. Recommended for big white and rosé wines. Helps to integrate the oak aromas of oak fermented whites. Promotes tartrate and protein stability.
    Application: Complex and structured white wines; white wines with improved ageing capacity; rosé wines; complex red wines produced from lighter varieties like Pinot noir or Grenache; young reds.
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

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    35-410-0001
    1 Kg
    $105.00
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  35. Enartis Pro Round

    A mixture of cell walls with a high content of soluble mannoproteins and condensed and ellagic tannins, specifically designed for red grape fermentation. Wines treated with Enartis Pro Round have more vibrant and stable color, intense fruit aromas and a softer and well balanced profile. Recommended for rosé and young red wines, especially with high acidity and astringency.
    Application: Rosé and young red wines; color stability; enhance fruit aromas; increase volume and structure.
    Dosage: 150-500 g/ton

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    35-405-0001
    1 Kg
    $37.00
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  36. Enartis Pro Arom

    A yeast derivative used during the fermentation of white must to ensure antioxidant protection and contribute mannoproteins. At the end of fermentation, wines are fresher and have more intense aromatic profiles. Recommended for young white wines.
    Application: Fresh and young whites; improved mouthfeel and anti-oxidant protection.
    Dosage: 30-50 g/hL (2.5-4.2 lb/1,000 gal)
                   20-30 g/hL (1.7-2.5 lb/1,000 gal) for white and rosé wine

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    35-400-0001
    1 Kg
    $65.00
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  37. Diammonium Phosphate (DAP)
    Immediately provides assimilable inorganic ammonia nitrogen.
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    30-015-0000
    1 lb
    $3.00
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    30-015-0055
    50 lb
    $90.00
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    30-015-0005
    5 lb
    $15.00
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  38. Nutriferm No Stop

    Yeast hulls rich in sterols and unsaturated long-chain fatty acids. Used at mid-fermentation, it helps maintain yeast membrane integrity and therefore prevent and correct fermentation anomalies.
    Application: Prevent and treat stuck fermentations.
    Dosage: 20-40 g/hL (1.67 - 3.3 lb/1,000 gal)

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    35-212-0001
    1 Kg
    $25.00
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  39. Enartis Tan Elegance

    Enartis Tan Elegance is a mixture of condensed tannins, mostly from white grape skins. When used in white and rosé wines during fermentation and maturation, it possesses an intense antioxidant activity guaranteed to maintain long term color stability and aromatic freshness. On a sensory level, it enhances fruit and floral notes and increases structure and softness.
    Application: Anti-oxidant protection; structure and aromatic complexity.
    Dosage: 5-15 g/hL (0.4-1.2 lb/1,000 gal)

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    35-350-0250
    250 g
    $47.50
    - +
    35-350-0001
    1 Kg
    $180.00
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  40. Enartis Tan Fruitan

    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 Enartis Tan Fruitan during primary fermentation, or immediately thereafter, allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, enhance fruit characters and freshen aromas.
    Application: Color stabilization in red and rosé wines; increase structure and fruit notes.
    Dosage: 100-200 g/ton during maceration
                     3-10 g/hL (0.25-0.8 lb/1,000 gal) in wine

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    35-345-0500
    500 g
    $90.00
    - +
    35-345-0001
    1 Kg
    $165.00
    - +
  41. Nutriferm Advance

    Alcohol and high temperatures are the main factors which are responsible for stuck fermentations. These factors cause degradation of the cellular membrane of yeast, which results in the loss of the ability to use sugar. The addition of Nutriferm Advance at 1/3 fermentation prevents irregular kinetics while maintaining an efficient sugar transport system until fermentation is complete. A complex additive made from yeast hulls, ammonium phosphate and cellulose, it helps yeast with alcohol tolerance and exerts a detoxifying action, thus assuring optimal aroma cleanliness while preventing the formation of hydrogen sulfide.
    Application: Nutrient correction at 1/3 sugar depletion; prevention of off-flavors and stuck or sluggish fermentations.
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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    35-215-0001
    1 Kg
    $21.50
    - +
    35-215-0010
    10 Kg
    $155.00
    - +
  42. Enartis Tan Red Fruit

    A blend of condensed tannins, many extracted from the wood of red fruit trees. These proanthocyanidinic tannins enrich wine with aromatic precursors that are responsible for notes of berries and red fruit. During primary fermentation these precursors can be liberated by yeast strains (Enartis Ferm Red Fruit, ES 488 and ES 454) with an intense ß-glycosidase activity. Because of their liberation, the wine is enriched with fruit forward aromas that integrate the varietal aromas and those produced during fermentation.
    Application: Wines with increased fruit aromas; color stabilization in red and rosé wines.
    Dosage: 100-200 g/ton

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    35-385-0001
    1 Kg
    $190.00
    - +

  43. Enartis Zym RS(P)

    • Micro-granulated pectolytic enzyme with hemicellulasic and other side activities to break down “hairy zone” of pectins.

    • Intense and fast depectinization.


    Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing.
    Dosage: 1-2 g/hL (0.08-0.17 lb/1,000 gal)

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    35-160-0100
    100 g
    $16.50
    - +

  44. Nutriferm Energy

    Nutriferm Energy provides amino acids, trace elements and mineral salts naturally contained in yeast cells. The addition of nutrients and vitamins are vital in the initial phases of yeast multiplication, when external elements such as alcohol, sulfur dioxide and lack of oxygen have not yet intervened to modify yeast metabolism and its ability to select nutrients. Nutriferm Energy is recommended during the preparation of the starter culture and at yeast inoculation. Because of its nutritional and energetic contributions, it shortens lag phase, prevents the formation of hydrogen sulfide and acetic acid, and increases production of glycerol and polysaccharides.
    Application: Complete nutrition for yeast; prevention of stuck or sluggish fermentations; organic nutrient for yeast.
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

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    35-200-0001
    1 Kg
    $39.50
    - +
    35-200-0010
    10 Kg
    $345.00
    - +

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