Color

The loss of color and instability in the bottle can reduce the quality of wine and cause economic damage to the cellar. Acting properly in the early stages of winemaking can produce wines with more stable color.

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  1. 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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    Price

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

    Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.
    Application: Color stabilization in red wines, increase structure and mouthfeel.
    Dosage: 0.2-1 mL/L (0.76-3.8 L/1,000 gal)

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    35-735-0001
    1 L
    $15.50
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    35-735-0025
    25 Kg
    $225.00
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  3. Pluxcompact

    A bentonite obtained by a special procedure. Its activation rate is designed to produce protein removal efficiency comparable to that of sodium bentonite with a lees volume creation similar to that of calcium bentonite. Therefore, even when used at low doses, Pluxcompact combines excellent fining and protein removal properties with a limited amount of lees.
    Application: Protein stabilization in white and rosé wines; clarification of red, white and rosé wines; prevent “light-struck” defect.
    Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

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    35-680-0001
    1 Kg
    $3.20
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    35-680-0020
    20 Kg
    $62.00
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  4. Enartis Tan Skin

    A condensed tannin extracted from the skin of pressed (not fermented) white grapes. Its addition to must or wine immediately after primary fermentation provides better color stability and prevents oxidation. In white wines, it can be used as a fining agent in combination with gelatin. Moreover, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines.
    Application: Antioxidant protection; increase structure and fruit notes.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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    35-360-0250
    250 g
    $112.50
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    35-360-0001
    1 Kg
    $420.00
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  5. 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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  6. 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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  7. 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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  8. Surli One

    A polysaccharide complex made from yeast cell walls that have been enzymatically activated. When used in red, white and rosé wines, it contributes to protein, tartrate and polyphenol stabilization. It enhances the natural sensation of volume and contributes to better aromatic complexity and longevity in all wines. 
    Application: Sur lies ageing.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

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    35-425-0002
    2.5 Kg
    $170.00
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  9. 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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  10. Enartis Stab CLK+

    Enartis Stab CLK+ is a biological coadjunct for tartrate stabilization in wine. It is composed of completely-soluble polysaccharides extracted from yeast cell walls. Enartis Stab CLK+ can be used on red and rosé wines as alternative to physical treatments. Its use will preserve wine sensory quality, while ensuring complete cold stability.
    Application: Tartaric stabilization of white, red and rosé wines.
    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

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    35-360-0002
    500 g
    $237.50
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  11. 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
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  12. 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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  13. 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
    - +

13 Results

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New products
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