Yeast Polysaccharides

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  1. 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

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    Price

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    35-450-0001
    1 Kg
    $37.00
    - +
    35-450-0010
    10 Kg
    $320.00
    - +
  2. 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)

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    35-921-0001
    1 Kg
    $150.00
    - +

  3. 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)

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    35-417-0001
    1 Kg
    $130.00
    - +

  4. Enartis Pro FT

    Also known as Enartis Pro “Free Thiols” is a blend of PVI/PVP and yeast derivatives rich in immediately available mannoproteins, sulfur containing amino acids and oligopeptides. Because of 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 protection of primary aromas of thiolic varieties and, at the same time, promotes the formation of additional thiol compounds by yeast.
    Application: Aroma stability in white and rosé wines from thiolic varieties.
    Dosage: 50-80 g/hL (4.2-6.7 lb/1,000 gal)

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    35-416-0001
    1 Kg
    $135.00
    - +

  5. 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
    - +

  6. 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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  7. 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
    - +

  8. 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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