Fermentation Products

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  1. Enartis Ferm Spirit W&B
    This high performance distillers’ yeast was selected specifically for bourbon, wheat and rye whiskies and produces a spirit with an excellent Bourbon congener profile that compliments barrel ageing and produces a distinguished mouthfeel. Traditional bourbon strain capable of upper-medium gravity mashes of up to 25 °Brix, 2-4 day fermentations. Widely used in whisky production.
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    45-049-0010
    10 Kg
    $220.00
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    45-049-0500
    500 g
    $22.50
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  2. Enartis Ferm Q9

    Saccharomyces cerevisiae strain isolated from Sauvignon Blanc grapes. Enartis Ferm Q9 has a strong capacity to express thiol-type aromas such as 3-mercapto-hexanol, 3-mercapto-hexanol acetate and other compounds responsible for wine minerality such as benzyl-mercaptan (gun powder, flint) and 2-methyl-3-furanthiol (smoke, roasted coffee). When used for the fermentation of thiolic grape varieties, Enartis Ferm Q9 produces very complex wines with intense varietal aromas, with grapefruit, citrus, and tropical notes and increased minerality perception. Enartis Ferm Q9 can also produce high amounts of esters and acetates, especially when fed a source of organic nitrogen. For this reason, it can be used to enhance aroma complexity. Enartis Ferm Q9 produces wines with a rich and round palate.
    Application: Thiolic varieties (Sauvignon Blanc, Colombard, Petit manseng), Chardonnay, neutral varieties
    Dosage: 20-40 g/hL (1.67-3.3 lb/1,000 gal)

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    45-047-0500
    500 g
    $39.40
    - +

  3. Nutriferm Gradual Release
    • Innovative nutrient composed of DAP, gallic tannin and untoasted oak tannins.
    • Specific packaging that controls the release of its content during fermentation. Due to the particular permeability of the bag, yeast nutrients are gradually released into fermenting must. The release begins at the end of yeast growth phase (alcohol presence) and continues for up to 8 days.
    • Ensures complete fermentation, prevents H2S production, prevents stuck or sluggish fermentation and improves freshness and aromatic cleanliness.
    • Facilitates nutrition management, limits cellar operation.

    Recommendations: Barrel fermentation; tank fermentation; Charmat method.
    Usage: Anchor bag to top of tank or to barrel bung before filling.
    Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

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    Price

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    35-216-0005
    5 Kg
    $150.00
    - +
  4. Enartis Zym RS(P)

    For Use in Winemaking

    • 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)

    For Use in Cider Making

    • Micro-granulated powdered pectolytic enzyme with hemicellulasic and other side activities to break down the“hairy zone” of pectins
    • Intense and rapid depectinization reaction
    • Reduces solid content and improves filtration

    Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
    Dosage: 1-3 g/hL (0.08-0.25 lb/1,000 gal) for juice
                   3-6 g/hL (0.25-0.50 lb/1,000 gal) for cider

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    35-160-0100
    100 g
    $16.50
    - +

  5. 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
    - +

  6. Enartis Ferm MB15

    For Use in Winemaking

    Pinot noir isolate from Sonoma Coast, California. Its high polyphenol extraction capacity improves red wine structure, color intensity and stability. It respects varietal character and terroir, while enhancing floral, fruit and spice expression.
    Recommendations: Fruit-forward red wines; varietal expression; intense color; medium-to-long ageing; Pinot Noir, Syrah, Zinfandel, Grenache, Nebbiolo, Sangiovese, Cinsault, Pinotage, and Barbera.
    Dosage: 200 g/ton

    For Use in Cider Making

    Isolated in Sonoma County north of Gravenstein Hwy. Enhances spice and fruit aromas, while maintaining apple orchard characters. Strong fermenter, it ensures a fast and complete fermentation. Produces complex and elegant ciders with exceptional mouthfeel. Low producer of H2S, medium nutritional requirements.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Price

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    45-065-0500
    500 g
    $42.50
    - +
    45-065-0010
    10 Kg
    $550.00
    - +
  7. 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
    - +

  8. Nutriferm Osmobacti

    Nutrient and regulator of osmotic pressure, Nutriferm OsmoBacti helps selected malolactic bacteria survive in difficult wine conditions. When used at the end of the rehydration phase and prior to inoculation, OsmoBacti increases the rate of surviving cells thus allowing a more rapid start and faster conclusion of malolactic fermentation.
    Application: Nutrient for malolactic bacteria for difficult ML conditions.
    Dosage: 50 g for each 25 hL dose of bacteria

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    35-511-0100
    100 g
    $6.00
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  9. Enartis Ferm Aroma White

    Yeast strain which preserves varietal characters and produces fermentation aromas. When fermented at temperatures between 15-17°C, it enhances citrus and mineral notes. At higher temperatures (18-21°C), it produces intense aromas of white and tropical fruit. Due to its ß-lyase activity, it is recommended for the fermentation of thiol-producing varietals such as Sauvignon Blanc, Pinot Blanc, Riesling and Gewurztraminer. It also produces small amounts of riboflavin, thus preventing the appearance of the light-struck defect.
    Application: Fruity white wines obtained from neutral grapes and thiol-producing varieties; prevents light-struck defect.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-110-0500
    500 g
    $39.40
    - +
    45-110-0010
    10 Kg
    $485.00
    - +
  10. Nutriferm No Stop
    • Purified yeast hulls rich in sterols and unsaturated long-chain fatty acids.
    • Helps maintain yeast membrane integrity, prevents and corrects fermentation anomalies.

    Usage: Dissolve in 10 times its weight of water.
    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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  11. Enartis ML One
    • Freeze-dried form for direct addition after rehydration.
    • Ensures complete malolactic fermentation.
    • Produces clean and fruity aromas and reduces herbaceous notes.
    • Low production of biogenic amines.

    Recommendations: White, rosé and red wines; medium-speed MLF; clean and fruity wines.

    Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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    Price

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    35-500-0000
    2.5 hL
    $15.00
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    35-500-0025
    25 hL
    $72.00
    - +
    35-500-0250
    250 hL
    $580.00
    - +
  12. Enartis ML MCW - Build-Up
    • Freeze-dried form.
    • Extremely resistant to difficult conditions (low pH, high alcohol).
    • Develops creamy and buttery notes.

    Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; creamy, buttery aromas.

    Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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    30-031-0010
    10 g
    $60.00
    - +
    30-031-0040
    40 g
    $100.00
    - +
    30-031-0120
    120 g
    $220.00
    - +
    30-031-0500
    500 g
    $650.00
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  13. Enartis Tan Microfruit

    Enartis Tan Microfruit is a formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the micro-oxygenation of red and rosé wines. Microfruit, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. Microfruit is particularly suitable during micro-oxygenation but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration...).
    Application: Micro-oxygenation of red and rosé wines.
    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

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    35-303-0001
    1 Kg
    $195.00
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  14. 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
    - +
    45-510-0010
    10 Kg
    $576.00
    - +
  15. 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
    - +
    45-505-0010
    10 Kg
    $576.00
    - +
  16. 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
    - +
    45-500-0010
    10 Kg
    $576.00
    - +
  17. 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
    - +
    45-185-0010
    10 Kg
    $485.00
    - +
  18. Enartis Ferm Perlage

    For Use in Winemaking

    Yeast selected for the production of traditional method sparkling wines. Resistant to high °Brix, high alcohol content, low pH and low temperatures, it is a fast fermenter that produces elegant and clean wines.
    Recommendations: Base wines; sparkling wines; traditional method; white and rosé wines.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    For Use in Cider Making

    Yeast selected for the production of traditional method sparkling wines. Fast fermenter that produces elegant and clean ciders. Resistant to high °Brix, high alcohol content, low pH and low temperatures. Low nutritional requirements and produces minimal amounts H2S.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Price

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    45-180-0500
    500 g
    $39.40
    - +
    45-180-0010
    10 Kg
    $485.00
    - +
  19. Enartis Ferm EZ Ferm 44

    EZ Ferm improved! This strain combines high alcohol tolerance (17.5%), strong fermentation kinetics and minimal nutritional needs with a strong affinity for fructose metabolism. EZ Ferm 44 is the recommended yeast for solving problems of sluggish and stuck fermentations.
    Application: Restarting sluggish and stuck fermentations.
    Dosage: 400 g/ton or 40 g/hL (3.4 lb/1,000 gal)

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    Price

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    45-175-0500
    500 g
    $39.40
    - +
    45-175-0010
    10 Kg
    $485.00
    - +
  20. 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
    - +
    45-170-0010
    10 Kg
    $485.00
    - +
  21. 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
    - +
    45-165-0010
    10 Kg
    $425.00
    - +
  22. 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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    Price

    Quantity

     

    45-160-0500
    500 g
    $24.75
    - +
    45-160-0010
    10 Kg
    $425.00
    - +
  23. Enartis Ferm SB

    Saccharomyces cerevisiae recommended for young white wine and rosé wine production. Alcohol tolerance up to 14% v/v. Optimum fermentation temperature range 16 to 30°C.
    Application: White and rosé wines; production of tank fermented sparkling wines (Charmat method); re-fermentation after sugar addition.
    Dosage: 20-40 g/hL (1.67 - 3.3 lb/1,000 gal)

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    45-155-0500
    500 g
    $24.25
    - +
    45-155-0010
    10 Kg
    $285.00
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  24. Enartis Ferm Top 15

    A vigorous strain with high alcohol tolerance (17%), able to ferment at low temperatures. It can be used in the vinification of white, red and rosé wines as well as in the production of sparkling wine fermented in the bottle and stainless steel tanks. It produces wines with very clean aromas that express the characteristics of the grape.
    Application: White, red and rosé wines; sparkling wine.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-150-0500
    500 g
    $24.75
    - +
    45-150-0010
    10 Kg
    $425.00
    - +
  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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    Price

    Quantity

     

    45-145-0500
    500 g
    $39.40
    - +
    45-145-0010
    10 Kg
    $485.00
    - +
  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
    - +
    45-140-0010
    10 Kg
    $485.00
    - +
  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
    - +
    45-130-0010
    10 Kg
    $425.00
    - +
  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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    Price

    Quantity

     

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

    For Use in Winemaking

    Strain with dual  ability  to  express  thiols  (ß-lyase  activity)  and produce fermentation aromas. Good fermenter at low temperatures and in reductive conditions. It expresses thiol precursors (grapefruit, tropical fruit, and passion fruit) and produces intense varietal and fermentation aromas.
    Recommendations: Thiol production; varietal expression; ester and acetate production; tank fermentation; Sauvignon Blanc, Semillon, Riesling, Albariño and Verdejo.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    For Use in Cider Making

    Yeast strain with dual ability to express thiols (ß-lyase activity) and produce high content of esters and fermentation aromas. Expresses thiol precursors (grapefruit, tropical fruit, and passion fruit) and produces intense cultivar aromas. Good fermenter at low temperatures and in reductive conditions. Low producer of H2S.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Price

    Quantity

     

    45-120-0500
    500 g
    $39.40
    - +
    45-120-0010
    10 Kg
    $485.00
    - +
  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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    Product

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    Price

    Quantity

     

    45-115-0500
    500 g
    $39.40
    - +
    45-115-0010
    10 Kg
    $485.00
    - +
  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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    Price

    Quantity

     

    45-105-0500
    500 g
    $39.40
    - +
    45-105-0010
    10 Kg
    $485.00
    - +
  32. Enartis Ferm Primitivo

    Isolated from Primitivo grapes in the South of Italy. Recommended for the production of Primitivo and Zinfandel destined for medium to long-term ageing. It respects the aromatic profile of the grape variety and terroir as well as increases ripe berry aromas and spicy notes. Ideal for the production of complex and well-structured wines with an elegant bouquet of cherries and plums.
    Application: Enhance berry and spice notes; medium-long term aged wines.
    Dosage: 200 g/ton

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    Product

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    Price

    Quantity

     

    45-054-0500
    500 g
    $39.40
    - +
    45-054-0010
    10 Kg
    $485.00
    - +
  33. Enartis Ferm WS

    For Use in Winemaking

    Late harvest Zinfandel isolate from Williams-Selyem Winery (California). It is considered one of the most robust California yeast strains. It respects varietal and terroir character, increases freshness, fruit and spice expression, while contributing to complexity, enhancing structure and contributing to color stability.

    Recommendations: High °Brix; high alcohol wines; fruit-forward wines; white, rosé and red wines; restart stuck fermentations.
    Dosage: 200 g/ton

    For Use in Cider Making

    Considered one of the most robust California yeast strains. Guarantees complete and clean fermentations even in challenging conditions. Respects cultivated variety characters, increases freshness and fruit expression, and produces round cider with a balanced mouthfeel. Low producer of H2S.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Product

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    Price

    Quantity

     

    45-053-0500
    500 g
    $42.50
    - +
    45-052-0010
    10 Kg
    $550.00
    - +
  34. Winy

    For Use in Winemaking

    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).
    Recommendations: Sulfiting for grapes, must and wine.
    Dosage: 1 g of Winy develops approx. 0.56 g of SO2

    For Use in Cider Making

    • Pure and high quality potassium metabisulfite
    • Capable of scavenging oxygen, reducing oxidation, killing unwanted micro-flora, rendering polyphenols more soluble
    • Acts as an antioxidasic agent against oxidases (laccase and tyrosinase) throughout cider making

    Dosage: 1 g of Winy contains approx. 0.56 g of SO2
                   1 g into 1 L contains approx. 560 ppm SO2

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    Product

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    Price

    Quantity

     

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

    For Use in Winemaking

    • Effervescent, granulated potassium metabisulfite.
    • Strong antioxidant effect.
    • When added to grapes (bottom of picking bins), it assures a rapid release of SO2 into atmosphere around the grapes, minimizing oxidation during transport from vineyard to winery.
    • When added to wine, it rapidly dissolves, assuring a homogeneous and rapid distribution of SO2 without requiring pump-overs in tank volumes of up to 50,000 L (13,200 gal).

    Recommendations: Sulfiting tank; homogeneous SO2 released; wines; juices; grapes; harvest bins; grapes transport.

    For Use in Cider Making

    • Effervescent, granulated potassium metabisulfite
    • Rapidly dissolves, assuring a homogeneous and rapid distribution of SO2 without requiring pump-overs in tank volumes of up to 50,000 L (13,200 gal)

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    Product

    Size

    Price

    Quantity

     

    35-810-0000
    125 g bag
    $3.25
    - +
    35-815-0000
    250 g bag
    $5.25
    - +
    35-810-0001
    1 Kg bag
    $16.00
    - +
  36. Nutriferm ML

    Nutriferm ML is a nutrient specific for malolactic bacteria. Increasing nutrients in wine stimulates the growth of bacteria at inoculation and improves cell division. Nutriferm ML provides polysaccharides, amino acids, co-factors and vitamins. The cellulose contained in the preparation acts as a support for bacteria cells and absorbs compounds that may inhibit cell growth. The combined effect of Nutriferm ML’s components ensures the domination of the inoculated strain over natural flora and dramatically reduces the length of malolactic fermentation. It’s particularly recommended to promote malolactic fermentation in difficult wines.
    Application: Promote malolactic fermentation; high acid wines.
    Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-510-0050
    50 g
    $12.50
    - +
    35-510-0001
    1 Kg
    $30.00
    - +
  37. Enartis ML Silver
    • Freeze-dried form for direct addition after rehydration.
    • Isolated from Sonoma County, California.
    • Fast and complete malolactic fermentation even under difficult conditions such as high alcohol and polyphenol content.
    • Respects aromatic characteristics of wine and does not produce biogenic amines.

    Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; fruity wines.

    Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-505-0000
    2.5 hL
    $22.00
    - +
    35-505-0025
    25 hL
    $120.00
    - +
    35-505-0250
    250 hL
    $705.00
    - +
  38. Enartis Tan Antibotrytis

    Composed of highly reactive tannins which limit oxidation and the activity of oxidative enzymes. In the case of grapes affected by Botrytis cinerea and rot, Tan Antibotrytis reduces the action of oxidase (laccase) produced by the parasitic fungus. In situations where the production process involves a long pre-fermentative phase, Tan Antibotrytis prevents loss of quality due to the oxidation of anthocyanins, the molecules responsible for the color of red grapes, and aromatic compounds. In the treatment of healthy grapes, Tan Antibotrytis has an antioxidant effect that is synergistic with SO2.
    Application: Prevent oxidation of aromatic compounds and color in grapes and must.
    Dosage: White and red grapes: 50-200 g/ton
                     Juice: 3-20 g/hL (0.25-1.7 lb/1,000 gal)
                     Wine: 2-10 g/hL (0.2-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-386-0001
    1 Kg
    $65.00
    - +
    35-386-0010
    10 Kg
    $580.00
    - +
  39. Enartis Tan Elegance
    • Condensed tannins extracted from white grape skins.
    • Antioxidant, it protects from browning and preserves aromatic freshness.
    • Enhances fruit and floral notes, balances mouthfeel and increases length.
    • Improves aromatic stability and freshness through ageing.

    Recommendations: Antioxidant; increase length; enhance floral notes; white and rosé wines.
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-350-0250
    250 g
    $47.50
    - +
    35-350-0001
    1 Kg
    $180.00
    - +
  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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-345-0500
    500 g
    $90.00
    - +
    35-345-0001
    1 Kg
    $165.00
    - +
  41. Enartis Tan Clar
    • Micro-granulated ellagic tannins.
    • Highly reactivity with proteins, it facilitates clarification, improves protein stability and reduces bentonite protein fining.

    Recommendations: Protein removal; clarification; white and rosé wines.
    Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-315-0001
    1 Kg
    $34.00
    - +
    35-315-0012
    12.5 Kg
    $250.00
    - +
  42. 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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-310-0001
    1 Kg
    $60.00
    - +
    35-310-0012
    12.5 Kg
    $650.00
    - +
  43. 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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-305-0001
    1 Kg
    $38.00
    - +
    35-305-0015
    15 Kg
    $427.50
    - +
  44. Enartis Tan Fermcolor

    Enartis Tan Fermcolor is a blend of condensed and hydrolysable tannins designed specifically for the production of red wines intended for medium-long ageing. When used during cold-soak maceration, it contributes to color stabilization, imparts aromatic complexity by increasing oak and fruit notes, and increases structure due to the sweet and low astringency tannins that it releases.
    Application: “Sacrificial” tannin; structured red wines with medium to long ageing potential.
    Dosage: 200-400 g/ton

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-304-0001
    1 Kg
    $44.00
    - +
    35-304-0010
    10 Kg
    $375.00
    - +
  45. 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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-300-0015
    15 Kg
    $300.00
    - +
  46. Celferm

    Fermentation aid composed of pure powdered cellulose. It promotes clean, healthy fermentations by removing medium chain fatty acids (particularly C8 and C10) and their esters which are responsible for inhibiting yeast growth. It also provides solids to promote yeast growth in very clean juice, removes elemental sulfur thus reducing the formation of sulfide aromas during fermentation and assists in the removal of excess copper from wine.
    Application: Fermentation aid; stuck fermentations.
    Dosage: During fermentation: 10 g/hL (0.8 lb/1,000 gal)
                     Stuck fermentations: 20 g/hL (1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-220-0001
    1 Kg
    $11.00
    - +
    35-220-0020
    20 Kg
    $200.00
    - +
  47. Nutriferm Advance
    • Complex additive containing DAP yeast hulls, and cellulose.
    • Prevents irregular kinetics while maintaining efficient sugar transports.
    • Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action.

    Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-215-0001
    1 Kg
    $21.50
    - +
    35-215-0010
    10 Kg
    $155.00
    - +
  48. 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-210-0001
    1 Kg
    $42.00
    - +
    35-210-0010
    10 Kg
    $320.00
    - +
  49. Nutriferm Energy
    • Amino acids, vitamins, mineral salts and micro-nutrients
    • Shortens lag phase, prevents formation of H2S and acetic acid, and increases production of glycerol and polysaccharides
    • Vital in initial phases of yeast multiplication

    Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.

    For Use in Winemaking
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

    For Use in Cider Making
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-200-0001
    1 Kg
    $39.50
    - +
    35-200-0010
    10 Kg
    $345.00
    - +
  50. 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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-141-0250
    250 g
    $48.75
    - +
    35-141-0001
    1 Kg
    $185.00
    - +
  51. Enartis Zym Quick

    Enartis Zym Quick is a liquid enzyme developed for juice clarification by flotation. Two basic requirements must be fulfilled for effective flotation: a quick decrease in juice viscosity and the formation of floccules that are large and light enough to move rapidly to the juice surface. For these reasons, the various pectolytic activities of Enartis Zym Quick (pectinlyase, polygalacturonase and pectinesterase) are present in different proportions compared to traditional fining enzymes for faster pectin hydrolysis, resulting in a faster decrease of the viscosity.
    Application: Must clarification using flotation.
    Dosage: 0.5-2 mL/hL (19-76 mL/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-110-0001
    1 Kg
    $99.00
    - +
    35-110-0020
    25 Kg
    $2,375.00
    - +
  52. Tartaric Acid, Food Grade

    Product

    Size

    Price

    Quantity

     

    30-038-0001
    per lb
    $13.50
    - +
    30-038-0005
    5 lb
    $62.50
    - +
    30-038-0025
    25 Kg
    $287.50
    - +
  53. Enartis ML MCW Direct Addition

    • Freeze-dried form
    • Extremely resistant to difficult conditions (low pH, high alcohol)
    • Develops creamy and buttery notes
    Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; creamy, buttery aromas.

    Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

    Learn More

    Product

    Size

    Price

    Quantity

     

    30-031-0003
    for 2.5 hL
    $28.00
    - +
    30-031-0025
    for 25 hL
    $125.00
    - +
    30-031-0250
    for 250 hL
    $720.00
    - +
  54. Antifoam Food Grade

    Product

    Size

    Price

    Quantity

     

    30-026-0237
    250 mL
    $24.00
    - +
    30-026-0473
    500 mL
    $33.00
    - +
    30-026-0946
    1 L
    $49.00
    - +
  55. Nutriferm Control
    Cell walls that absorb autotoxic yeast metabolites and inactive yeast residue.
    Learn More

    Product

    Size

    Price

    Quantity

     

    30-024-0000
    1 lb
    $8.50
    - +
    30-024-0005
    5 lb
    $37.50
    - +
    30-024-0020
    20 Kg
    $190.00
    - +
  56. Potassium Carbonate
    Deacidifying material useful for preparing malolactic cultures.
    Learn More

    Product

    Size

    Price

    Quantity

     

    30-020-0000
    1 lb
    $4.25
    - +
    30-020-0005
    5 lb
    $20.00
    - +
    30-020-0025
    25 Kg
    $168.75
    - +
  57. Diammonium Phosphate (DAP)
    Immediately provides assimilable inorganic ammonia nitrogen.
    Learn More

    Product

    Size

    Price

    Quantity

     

    30-015-0055
    50 lb
    $90.00
    - +
    30-015-0000
    1 lb
    $3.00
    - +
    30-015-0005
    5 lb
    $15.00
    - +
  58. Enartis Pro Uno

    Fermentation adjuvant containing yeast hulls rich in readilysoluble mannoproteins. When added during inoculation, the mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of Pro Uno produces wines which are more stable with young, intense and fresh color, greater aromatic persistence, and larger volume and softness in the mouth.
    Application: Red, white and rosé juice.
    Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-921-0001
    1 Kg
    $150.00
    - +

  59. Enartis Pro XP

    Also known as Enartis Pro “eXPression” is a blend of PVI/PVP and yeast derivatives rich in immediately available mannoproteins. Due to its high capacity for removing metals during the beginning of fermentation, it increases the expression of thiolic aromas by neutralizing the damaging effects of copper and iron, which are responsible for the oxidation of fermentation aromas. It is recommended for the protection of aromas and aromatic precursors of non-thiolic varieties allowing for the full expression of the varietal characteristics.
    Application: Aroma stability in white and rosé wines.
    Dosage: 50-80 g/hL (4.2-6.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-417-0001
    1 Kg
    $130.00
    - +

  60. 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-416-0001
    1 Kg
    $135.00
    - +

  61. 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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-415-0001
    1 Kg
    $150.00
    - +

  62. 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-410-0001
    1 Kg
    $105.00
    - +

  63. 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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-405-0001
    1 Kg
    $37.00
    - +

  64. 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)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-400-0001
    1 Kg
    $65.00
    - +

  65. Enartis Ferm AMR-1

    For Use in Winemaking

    Isolated from dried grapes destined for Amarone wine production. Resistant to high °Brix, high alcohol content, low pH and ferments well at low temperatures. It produces elegant, clean wines with dark fruit, spice and varietal characters. It releases large amounts of polysaccharides, thus improving mouthfeel and color stability.
    Recommendations: Late harvest; high °Brix; low temperature fermentation; cold climate areas; rosé and red wines.
    Dosage: 200 g/ton

    For Use in Cider Making

    Isolated from dried grapes destined for Amarone wine production. Resistant to high initial sugar, increased alcohol content and low pH. Ferments well at low temperatures (50-60°F, 10-15°C). Produces elegant, clean and varietal ciders. Releases large amount of polysaccharides to balance mouthfeel and texture of finished cider. Recommended for ice cider and low temperature fermentations.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-511-0500
    500 g
    $42.50
    - +

  66. Enartis Ferm Q Citrus

    For Use in Winemaking

    Strain with intense expression of terpene and norisoprenoid precursors. It intensifies zesty and complex notes of citrus, tropical fruit, flowers, peach, pear and pineapple.
    Tip: Increase terpenes and norisoprenoids production by using Enartis Tan Citrus during fermentation.
    Recommendations: White and Rosé wines; intense varietal expression; ester and acetate production.

    For Use in Cider Making

    Yeast strain with intense expression of terpene and norisoprenoid precursors. Intensifies zesty and fresh notes of citrus, tropical fruit, flowers, peach, pear and pineapple. Low producer of H2S.
    Tip: Aroma production is increased by using in combination
    with Enartis Tan Citrus during fermentation.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-302-0500
    500 g
    $39.70
    - +

  67. Enartis Ferm Q5

    Enartis Ferm Q5 is a yeast strain suitable for the production of highquality, varietal red wines destined for extended barrel ageing. It helps with the expression of primary aromas from norisoprenoids contained in red grapes. Enartis Ferm Q5 intensifies notes of red fruit (strawberry, raspberry, black cherry) and flowers (violet and rose) naturally present in red grapes by using the aminoacids of juice to produce secondary aromas – esters and higher alcohols. It also increases wine complexity with spicy notes. Due to its excellent extraction capacity, it results in wines with intense and stable color, soft structure, and suited for barrel ageing. Enartis Ferm Q5 is recommended for the production of big, fruit-forward and complex red wines destined for medium and long ageing.
    Application: High-quality, varietal red wines destined for extended barrel ageing.
    Dosage: 200 g/ton

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-301-0500
    500 g
    $39.70
    - +

  68. Enartis Tan Color
    • Gallic and condensed tannins extracted from grape seed tannins and yeast derivatives rich in antioxidant peptides.
    • Protects anthocyanins and aromatic compounds from oxidation.
    • Highly reactive in condensing with anthocyanins to form stable color pigments.
    • Promotes production of spicy and dark fruit aromas.

    Recommendations: Antioxidant; color stability; condensation; freshen aromas; enhance complexity.
    Dosage: 180-350 g/ton

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-920-0001
    1 Kg
    $170.00
    - +

  69. Enartis Tan XC

    Enartis Tan XC is a blend of tannins developed to increase color stability in young red and rosé wines. It favors copigmentation between alcohol extracted co-factors and free anthocyanins in the must. The color complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins.
    Application: Stabilization through anthocyanin copigmentation; young to medium aged red wines; rosé.
    Dosage: 70-360 g/ton Rosé: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-919-0001
    1 Kg
    $95.00
    - +

  70. 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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-385-0001
    1 Kg
    $190.00
    - +

  71. Enartis Tan E

    Enartis Tan E is highly reactive and specifically designed for color stabilization of red wines throughout the winemaking process. It is water extracted from non-fermented grape seeds. This process creates a very reactive tannin that is initially hard but softens and becomes pleasant on the palate as it ages. Enartis Tan E contains a high concentration of proanthocyanidins, low molecular weight monocatechins, which quickly react and condense with free anthocyanins. This process leads to the creation of long-lasting color. It is particularly recommended during macro-oxygenation.
    Application: Color stabilization; thermovinification; enhance body and structure.
    Dosage: During maceration: 10-30 g/hL (0.8-2.5 lb/1,000 gal)
                     Between alcoholic and malolactic fermentation: 3-15 g/hL (0.25-1.2 lb/1,000 gal)
                     For white wines: 0.4-3 g/hL (0.03-0.25 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-312-0001
    1 Kg
    $250.00
    - +

  72. Enartis Tan V

    Enartis Tan V (Vinification) is a highly reactive, condensed tannin specifically designed for the color stabilization of red wines during fermentation. It is extracted with water from nonfermented grape seeds that contains a high concentration of low molecular weight catechins. It quickly reacts and condenses with free anthocyanins thus leading to long-lasting color stability.
    Application: Color stabilization; thermovinification; grapes that have not achieved phenolic maturity.
    Dosage: During maceration: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-311-0001
    1 Kg
    $190.00
    - +

  73. Enartis Tan Citrus

    For Use in Winemaking

    • Gallic and condensed tannins extracted from exotic species of wood.
    • Extraction process at cold temperature to preserve aromatic precursors from wood.
    • Provides terpenes and norisoprenoids to enhance floral, citrus and fruity notes.

    Tip: To optimize aromatic effect, use Tan Citrus at 1/3 of fermentation in combination with a yeast that expresses terpenes and nor-isoprenoids.
    Recommendations: Enhance floral and citrus notes; white and rosé wines.
    Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

    For Use in Cider Making

    • Gallic and condensed tannins extracted from exotic species of wood
    • Provides terpenes and norisoprenoids to enhance floral, citrus and fruit notes
    • Enhances floral and citrus aromas

    Tip: To optimize aromatic effect, use Tan Citrus at 1/3 of fermentation in combination Enartis Ferm Q Citrus.
    Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)

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    Price

    Quantity

     

    35-306-0001
    1 Kg
    $180.00
    - +

  74. 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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    Product

    Size

    Price

    Quantity

     

    35-825-0001
    1 Kg
    $37.50
    - +

  75. 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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    Product

    Size

    Price

    Quantity

     

    35-805-0000
    Box of 25 sachets
    $17.00
    - +

  76. 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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    Product

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    Price

    Quantity

     

    35-800-0000
    Box of 40 sachets
    $18.00
    - +

  77. Nutriferm Special

    Complex nutrient containing mineral and aminoacidic nitrogen, thiamine and purified cell walls. Designed to facilitate primary fermentation and to prevent stuck fermentations due to biochemical causes. Providing suitable amounts of YAN, vitamins and mineral salts, it ensures that the yeast will produce a pleasant aroma as well as low levels of hydrogen sulfide and other unwanted characteristics.
    Application: Correction of musts with low nitrogen content; nutrient correction of very clean white and rosé musts.
    Dosage: 30-40 g/hL (2.5-3.4 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-225-0010
    10 Kg
    $155.00
    - +

  78. Nutriferm Arom Plus
    • Amino acids, vitamins, mineral salts and micro-nutrients.
    • Elevated content of selected amino acids used by yeast as precursors of aromatic compounds to strongly increase intensity, freshness and complexity.
    • Provides survival factors to improve yeast viability and ensure successful fermentations.

    Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.

     

    For Use in Winemaking
    Tip: To increase the aromatic impact of Nutriferm Arom Plus, use a strong ester and acetate producer yeast.
    Dosage: 15-30 g/hL (1.2 - 2.5 lb/1,000 gal)

    For Use in Cider Making
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-211-0001
    1 Kg
    $50.50
    - +

  79. Enartis Zym RS

    For Use in Winemaking

    • Liquid 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: 1-3 mL/hL (38-114 mL/1,000 gal)

    For Use in Cider Making

    • Liquid pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
    • Intense and rapid depectinization reaction
    • Reduces solid content and improves filtration

    Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
    Dosage: 1-3 mL/hL (38-114 mL/1,000 gal) for juice
                   3-6 mL/hL (114-227 mL/1,000 gal) for cider

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    Product

    Size

    Price

    Quantity

     

    35-160-0001
    1 Kg
    $153.00
    - +

  80. Enartis Zym Elevage

    Enartis Zym Élevage is a powdered pectolytic enzyme that has significant ß-glucanase activity. It accelerates yeast cell lysis and increases the mannoprotein content of wines matured sur lies. Recent research in various countries has demonstrated that mannoproteins released following treatment with Enartis Zym Élevage give wines greater stability against tartrate precipitation, oxidation and browning. In addition, mannoproteins produce a greater mouthfeel effect by increasing volume. Enartis Zym Élevage is also effective in improving the filterability of wines made from moldy grapes.
    Application: Improve the filterability of wines made from Botrytis infected grapes; accelerate lees ageing.
    Dosage: 2-5 g/hL (0.2-0.4 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-150-0250
    250 g
    $82.50
    - +

  81. 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

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-135-0500
    500 g
    $82.50
    - +

  82. 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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    Product

    Size

    Price

    Quantity

     

    35-130-0250
    250 g
    $52.50
    - +

  83. Enartis Zym Caractere

    For Use in Winemaking

    • Micro-granulated pectolytic enzyme with hemicellulasic and ß-glucosidasic activities.
    • Reduces juice viscosity, maximizes juice yield, improves filterability and increases aromatic intensity of wines from grapes with glycosylated precursors (terpenes, norisoprenoids…).

    Dosage: 10-30 g/ton in maceration

    For Use in Cider Making

    • Micro-granulated powdered pectolytic enzyme with hemicellulasic and ß-glucosidasic activities
    • Reduces cider viscosity, and improves filterability
    • Increases aromatic intensity and complexity

    Applications: Addition to cider only, post-fermentation.
    Dosage: 3-6 g/hL (0.25-0.50 lbs/1,000 gal) for cider

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-125-0250
    250 g
    $62.50
    - +

  84. 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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    Product

    Size

    Price

    Quantity

     

    35-100-0250
    250 g
    $33.75
    - +

  85. Incanto Chips Natural

    Composition: Untoasted French Oak
    Sensory aroma characteristics: Enhances fruit and freshness while preserving varietal characters.
    Mouthfeel characteristics: Increases wine structure, volume, and smoothness while improving balance and finesse.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-922-0010
    10 Kg
    $80.00
    - +

  86. Incanto Chips Vanilla

    Composition: Medium-Toasted American Oak
    Sensory aroma characteristics: Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
    Mouthfeel characteristics: Rapidly increases smoothness, volume, and freshness without imparting excessive tannins.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

    Size

    Price

    Quantity

     

    35-925-0010
    10 Kg
    $135.00
    - +

  87. Incanto Chips Cream

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Vanilla, coconut, butter, cappuccino, and licorice.
    Mouthfeel characteristics: Increases smoothness, volume, and sweetness without imparting excessive tannins. 
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

    Size

    Price

    Quantity

     

    35-920-0010
    10 Kg
    $135.00
    - +

  88. Incanto Chips Special Fruit

    Composition: Medium-Toasted French Oakbr>Sensory aroma characteristics: Light spice, toast, chocolate, caramel, and vanilla notes that enhance fruitiness and complexity.
    Mouthfeel characteristics: Increases smoothness, volume, and structure without imparting excessive tannins.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

    Size

    Price

    Quantity

     

    35-923-0010
    10 Kg
    $135.00
    - +

  89. Incanto Chips Spice

    Composition: Blend of French and American oak treated with different toasting process.
    Sensory aroma characteristics: Gives very complex and intense spice aroma. Very positive results when used in Pinot Noir, Syrah, Cabernet Sauvignon, Sangiovese and Primitivo.
    Mouthfeel characteristics: Increased smoothness and structure.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

    Size

    Price

    Quantity

     

    35-926-0010
    10 Kg
    $210.00
    - +

  90. Incanto Chips Caramel

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice.
    Mouthfeel characteristics: Particularly increased smoothness and sweetness.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

    Size

    Price

    Quantity

     

    35-919-0010
    10 Kg
    $135.00
    - +

  91. Incanto Chips Toffee

    Composition: Medium to Heavy-Toasted French Oak
    Sensory aroma characteristics: Cafe macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
    Mouthfeel characteristics: Very smooth, sweet, and complex.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-924-0010
    10 Kg
    $135.00
    - +

  92. Incanto Chips Dark Chocolate

    Composition: Medium to Heavy-Toasted French Oak
    Sensory aroma characteristics: Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut, licorice, and pepper.
    Mouthfeel characteristics: Increased volume, structure, and tannins. 
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

     

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    Product

    Size

    Price

    Quantity

     

    35-921-0010
    10 Kg
    $135.00
    - +

  93. Incanto N.C.

    Soluble powder, superior to typical oak alternatives for the fermentation of white and red grapes. It can be used to mimic the effect of medium-toasted oak powder or chips. Incanto N.C. contributes all oak chip-extractable compounds that can impact color stabilization, aromatic complexity and balance. The use of Incanto N.C. during alcoholic fermentation provides all the benefits of oak, while avoiding operational problems such as clogging mechanical parts, difficult sanitation, waste treatment/ elimination, etc.
    Application: Color stabilization, increase aromatic complexity, increase volume and structure.
    Dosage: 20-50 g/hL for red must 
                  5-30 g/hL for white juice

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-916-0001
    1 Kg
    $77.50
    - +
    35-916-0010
    10 Kg
    $675.00
    - +
  94. Incanto N.C. White

    Soluble powder, superior to typical oak alternatives. Incanto N.C. White is composed of oak and acacia tannins and yeast polysaccharides. It can be used during wine fermentation to mimic the effect of untoasted oak powder or chips. Incanto N.C. White protects juice from oxidation and prevents the appearance of reductive odors. Additionally, it provides light notes of flower and vanilla, increases the flavor of fresh fruit, and enhances softness and volume.
    Application: Anti-oxidant protection; enhance aromatic complexity; increase volume and structure.
    Dosage: 5-30 g/hL for white must
                   10-50 g/hL for rosé and red must

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    Product

    Size

    Price

    Quantity

     

    35-918-0001
    1 Kg
    $87.50
    - +
    35-918-0010
    10 Kg
    $775.00
    - +
  95. Incanto N.C. Red

    Soluble powder, superior to typical oak alternatives for the fermentation of red grapes. Incanto N.C. Red is a soluble mixture of toasted oak tannin and yeast polysaccharides that can be used to mimic the effect of medium-plus toasted oak powder or chips. Incanto N.C. Red decreases green aromas of unripe grapes, prevents reduction, and increases color stability. Its use provides notes of toasted oak and increases structure, volume and the sensation of sweetness.
    Application: Prevent reduction, reduce green notes, increase aromatic complexity, increase volume and structure.
    Dosage: 20-50 g/hL for red must.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-917-0001
    1 Kg
    $87.50
    - +
    35-917-0010
    10 Kg
    $775.00
    - +
  96. Enartis Pro Perlage

    • Yeast derivatives rich in sulfur-containing peptides that release large amount of readily-soluble mannoproteins.
    • Ensures antioxidant protection and protects aromas and color.
    • Improves colloidal, protein and tartrate stability and foaming properties
    • Increases shelf life of base wines and protects wine during storage before second fermentation.
    • Produces fresh, round and balanced sparkling base wines. 
    Recommendations: Antioxidant; aroma protection; improve mouthfeel; improve foaming properties; protect base wine during storage.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

     

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-418-0001
    1 Kg
    $80.00
    - +

  97. Enartis Ferm Perlage Fruity

    In addition to ensuring a complete and clean fermentation, this yeast strain is used to produce ‘modern’ style base white with intense aromas of fresh fruit. It releases a large amount of mannoproteins during sur lies ageing that improve mouthfeel and color stability.
    Recommendations: White, rosé and red sparkling base wines; aromatic sparkling wines; prise de mousse; pressure tank; Charmat method.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) for base wine

     

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-181-0500
    .5 Kg
    $39.00
    - +

  98. Enartis Ferm Perlage D.O.C.G

    Used for primary fermentation of base wines and prise de mousse in pressure tanks, it assures a regular and complete fermentation. It produces very clean wines characterized by delicate white fruit aromas, low volatile acidity and an elegant palate.
    Recommendations: Primary or secondary fermentation of wines produced using the Charmat Method. 
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) for base wine
                     10-20 g/hL (0.8-1.7 lb/1000 gal) for second fermentation

    Learn More

    Product

    Size

    Price

    Quantity

     

    45-182-0500
    .5 Kg
    $39.00
    - +

  99. Enartis Zym Lyso

    Enartis Zym Lyso is a purified, microgranulated preparation of lysozyme. When added to must or wine, it imparts an antibacterial activity specifically for the control of lactic acid bacteria. It will not interfere with primary fermentation or the organoleptic profile of the wine. Enartis Zym Lyso can be added as an alternative to sulfur dioxide to control the development of lactic acid bacteria, even at elevated pHs.
    Application: Delay or prevent MLF; antimicrobial agent.
    Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-155-0250
    250 g
    $72.50
    - +
    35-155-0001
    1 Kg
    $285.00
    - +
  100. Enartis Pro R

    A pure yeast derivative. When used during the fermentation of white and red grapes, it contributes large quantities of mannoproteins that help improve the sensation of volume. In the case of red wines, it also softens astringency and improves color stability.
    Application: Enhance volume and structure.
    Dosage: 30-40 g/hL (2.5-3.3 lb/1,000 gal) in reds
                   20 – 30 g/hL (1.7-2.5 lb/1000 gal) in whites and rosés

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-450-0001
    1 Kg
    $37.00
    - +
    35-450-0010
    10 Kg
    $320.00
    - +

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