Crushing and Maceration of Red Wines

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  1. 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
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  2. 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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  3. 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

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    35-304-0001
    1 Kg
    $44.00
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    35-304-0010
    10 Kg
    $375.00
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  4. 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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  5. Enartis Tan Color

    Blend of tannins and yeast derivatives. When added at the crusher, Tan Color provides immediate antioxidant protection to anthocyanin and aromatic molecules. The grape seed tannins in the blend ensure the condensation of the anthocyanin fraction to form stable color pigments responsible for vibrant and young color. The addition of Tan Color stimulates yeast to produce spicy and black fruit aromas.
    Application: Antioxidant protection; long term color stabilization.
    Dosage: 180-360 g/ton

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    35-920-0001
    1 Kg
    $170.00
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  6. 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)

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    35-919-0001
    1 Kg
    $95.00
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  7. 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
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  8. 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)

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    35-312-0001
    1 Kg
    $250.00
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  9. 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)

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    35-311-0001
    1 Kg
    $190.00
    - +

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