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  1. Enartis Ferm D20

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

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    45-060-0500
    500 g
    $47.50
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  2. Enartis Ferm ES 488

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

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    45-185-0500
    500 g
    $39.40
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    45-185-0010
    10 Kg
    $485.00
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  3. Enartis Ferm ES 181

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

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    45-120-0500
    500 g
    $39.40
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    45-120-0010
    10 Kg
    $485.00
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  4. Winy

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

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

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


     

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    35-810-0000
    125 g bag
    $3.25
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    35-815-0000
    250 g bag
    $5.25
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    35-810-0001
    1 Kg bag
    $16.00
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  6. Cellogum L

    Carboxymethyl cellulose (CMC) in a water solution specifically formulated for enological use. To be used in a finished wine to prevent the precipitation of potassium bitartrate crystals after bottling. Cellogum L has long lasting results and can completely eliminate the need for cold stabilization, significantly reducing energy costs and processing times. The liquid form makes for an easy and immediate application of CMC.
    Application: Tartrate stabilization.
    Dosage: 100-200 mL/hL (3.8-7.4 L/1,000 gal)

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    35-795-0001
    1 L
    $8.00
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    35-795-0025
    25 Kg
    $156.25
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  7. 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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  8. Citrogum

    Citrogum® is a clear, almost colorless Gum Arabic product with a low calcium content. Citrogum® is recommended for the stabilization of wines ready for bottling and prevents the precipitation of colloids, pigments and tartrates. It integrates the colloidal content of wine, improving its balance and organoleptic features. It enhances aroma, reduces bitterness and astringency, and increases softness and body. Citrogum®’s low membrane blocking capacity (it’s the most filterable gum in the market!), purity and microbial stability ensure that it can be added with confidence at any stage during preparation for bottling. The sulfur dioxide in the preparation gives the product a long shelf life and enables direct addition to wine even after microfiltration without any risk of microbial contamination.
    Application: Tartrate stabilization, reduce astringency, soften mouthfeel.
    Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

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    35-725-0001
    1 L
    $11.00
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    35-725-0025
    25 Kg
    $187.50
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    35-725-0200
    200 Kg
    $1,000.00
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    35-725-1000
    1000 Kg
    $4,500.00
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  9. 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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  10. Combistab AF

    A complex containing PVPP, plant protein and silica. It is highly effective in the prevention and treatment of oxidation, pinking and the reduction of bitterness. Combistab AF is designed for those who prefer to manage the use of bentonite separately.
    Application: Clarify and stabilize wine; prevent and treat oxidation and pinking.
    Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal)

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    35-667-0001
    1 Kg
    $47.50
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    35-667-0010
    10 Kg
    $375.00
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  11. Claril AF

    A blend containing bentonite, PVPP, plant protein and silica. Claril AF is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness. The presence of bentonite in the formulation increases protein stability and guarantees good clarification.
    Application: Clarification of must and wine; prevent and treat oxidation and pinking.
    Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice
                   30-80 g/hL (2.5-6.7 lb/1,000 gal) in wine

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    35-666-0010
    10 Kg
    $350.00
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  12. Enartis Tan Uvaspeed

    Enartis Tan Uvaspeed is a tannin extracted from unfermented white grape skins specifically for the treatment of wines during the maturation phase. The speed at which the tannin is extracted helps prevent oxidation and microbial degradation. Enartis Tan Uvaspeed immediately provides intense fruit notes as well as increased structure and softness which contribute to the overall balance of wine. Due to its limited reactivity with proteins, it can be used immediately prior to bottling.
    Application: Decrease astringency; increase structure and fruit notes.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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    35-365-0250
    250 g
    $100.00
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    35-365-0001
    1 Kg
    $380.00
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  13. 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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  14. Enartis Tan Elegance

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

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    35-350-0250
    250 g
    $47.50
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    35-350-0001
    1 Kg
    $180.00
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  15. 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
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    35-345-0001
    1 Kg
    $165.00
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  16. Enartis Tan Coeur de Chene

    A blend of ellagitannins extracted from the same wood used for barrels, seasoned at length in open air, and then toasted. Enartis Tan Coeur de Chêne can be used to prolong the life span of barrels. It contributes hints of vanilla and spice to wine, and produces a soft and well-balanced tannin structure.
    Application: Finishing; extend the life of barrels.
    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

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    35-330-0250
    250 g
    $95.00
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    35-330-0001
    1 Kg
    $365.00
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  17. Enartis Tan Blanc

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

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    35-310-0001
    1 Kg
    $60.00
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    35-310-0012
    12.5 Kg
    $650.00
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  18. Enartis Tan Napa

    Tannin extracted from toasted American oak. When added during white and red wine maturation, Enartis Tan Napa enhances aromas of caramel, coconut, coffee and cocoa and increases wine structure and sweetness. Napa also has a good antioxidant effect and can be added to used barrels to reintegrate their original content of tannin and improve their impact on color stability. In some cases, it can reduce wine bitterness and astringency.
    Application: Increase aroma complexity and structure.
    Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

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    35-307-0250
    .25 Kg
    $275.00
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    35-307-0001
    1 Kg
    $910.00
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  19. 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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  20. 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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  21. Nutriferm Advance

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

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    35-215-0001
    1 Kg
    $21.50
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    35-215-0010
    10 Kg
    $155.00
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  22. Nutriferm Arom

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

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    35-210-0001
    1 Kg
    $42.00
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    35-210-0010
    10 Kg
    $320.00
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  23. 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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  24. Surli Velvet

    A polysaccharide complex derived from yeast cells walls, designed to increase aromatic intensity and improve stabilization in wine. The polysaccharides in Surlì Velvet, and the mannoproteins in particular, increase the colloidal structure and stability of wine. Its use also enhances sensory characteristics including aromatic complexity, volume, and reduced astringency.
    Application: Improve sensory characteristics prior to bottling.
    Dosage: 0.50-5 g/hL (0.04-0.4 lb/1,000 gal)

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    35-455-0500
    500 g
    $320.00
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  25. Surli Elevage

    Surlì Elevage is made from cell wall polysaccharides with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully added with only 24-48 hours contact time. Wines treated with Surlì Elevage are softer on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.
    Application: Pre-bottling sur lies ageing.
    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

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    35-435-0001
    1 Kg
    $160.00
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  26. 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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  27. Unico #2

    Condensed tannin extracted from the wood of red fruit trees. Unico #2 will significantly enhance red fruit aromas such as cherry and black currant. Because of the special production process, Unico #2 contains aromatic compounds that boost the inherent fruit character of wine. It also results in wines with softness, structure and sweetness and reduces the sensation of harshness. It has been proven effective on both red and white wines.
    Application: Finishing tannin.
    Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

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    35-375-0250
    250 g
    $195.00
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  28. Enartis Tan Fresh Fruit

    Blend of tannins extracted from lemon trees and white grape skins. Enartis Tan Fresh Fruit has excellent antioxidant capacity. To be used during ageing or pre-bottling of white and rosé wines to freshen aroma, reduce over-ripe fruit notes, impart softness and protect from oxidation.
    Application: Freshen wine aroma; increase antioxidant protection.
    Dosage: 0.5-10 g/hL (0.04-0.8 lb/1,000 gal)

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    35-362-0001
    1 Kg
    $395.00
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  29. Enartis Tan Elevage

    Enartis Tan Élevage is extracted from oak staves which are aged in open air. It can be used in white or red wines to increase structure and aromatic complexity, imparting elegant vanilla, caramel and licorice notes. The addition of Enartis Tan Élevage assures good antioxidant protection and prevents, as well as treats, the formation of reduced aromas. Enartis Tan Élevage can be added during clarification and protein stabilization of high quality white wines.
    Application: Increase structure; prevent and treat reductive characters.
    Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

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    35-340-0001
    1 Kg
    $230.00
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  30. 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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  31. Cellogum Mix

    Cellogum Mix is a tartrate stabilizer specific for white and rosé wines. It is made of a water solution of low viscosity Carboxymethyl cellulose and a selected high hydrolysis Gum Arabic that is easy to filter. The components of the two products act in synergy by blocking the processes of nucleation and growth of the tartrate crystals, thus preventing precipitation in the bottle. The liquid form allows for simple and fast use.
    Application: Tartrate stabilization of white and rose wines.
    Dosage: 30-100 mL/hL (1.1-3.8 L/1,000 gal)

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    35-797-0025
    25 Kg
    $337.50
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  32. 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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  33. Protomix AF

    Complex containing bentonite, PVPP, plant protein and cellulose. Protomix AF is designed to clarify musts while simultaneously removing oxidizing and oxidizable polyphenolic substances along with proteins responsible for wine instability. It can also be used during alcoholic fermentation to detoxify must and enhance the metabolic activity of yeast.
    Application: Clarify and stabilize wine; prevent and treat oxidation.
    Dosage: During fermentation: 50-100 g/hL (4.2-8.3 lb/1,000 gal)
                  Wine: 30-100 g/hL (2.5-8.3 lb/1,000 gal)

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    35-668-0010
    10 Kg
    $255.00
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  34. Goldenclar Instant

    Goldenclar Instant is a high molecular-weight, food-grade gelatin for the clarification of high quality wine and juice. Because of the pre-hydration process utilized during its production, it can quickly be dissolved at room temperature. It reduces astringency and improves clarity and filterability in both red and white wines without affecting structure. Goldenclar Instant is an ideal alternative to egg albumin for the production of allergen free wines.
    Application: Clarification of white wines; softening of mediumlong aged red wines; alternative to albumin.
    Dosage: 2-8 g/hL in white wines (0.17-0.67 lb/1,000 gal)
                   4-12 g/hL in red wines (0.33-1 lb/1,000 gal)

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    35-626-0001
    1 Kg
    $40.00
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  35. 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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  36. 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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  37. 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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  38. 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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    Price

    Quantity

     

    35-919-0001
    1 Kg
    $95.00
    - +

  39. Enartis Tan Arom

    Tan Arom is a blend of tannins and yeast hulls specifically formulated for the treatment of white and rosé juice. The tannins, consisting of hydrolysable, high molecular weight tannins, are particularly reactive with grape proteins which affect protein stability in finished wines. The yeast hulls provide amino acids which have antioxidant activity to protect aromas and color and are an important source of thiol precursors.
    Application: Antioxidant protection; protein stabilization in juice.
    Dosage: 2-20 g/hL (0.2-1.7 lb/1,000 gal)

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    Product

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    Price

    Quantity

     

    35-500-0001
    1 Kg
    $160.00
    - +

  40. 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
    - +

  41. Enartis Tan Citrus

    white wines. The low temperatures used during the extraction process of the condensed tannin preserve aromatic precursors in the wood which enhances the fruit and floral notes of the resulting wines. These characters are especially evident when paired with high ß-glycosidase activity yeast (Enartis Ferm Top Essence, Aroma White, Vintage White and ES 181).
    Application: Enhancement of floral and fruit characters in white wines.
    Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal) during fermentation

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    Quantity

     

    35-306-0001
    1 Kg
    $180.00
    - +

  42. AST

    AST

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

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    35-825-0001
    1 Kg
    $37.50
    - +

  43. Nutriferm Arom Plus

    Nutrient and biological fermentation regulator comprised of yeast hulls with an elevated content of free amino acids and thiamine. Nutriferm Arom Plus complements the amino acid profile of juice and must, and supplements precursors which yeast, in the early phase of fermentation, use to make aromatically active compounds. It also provides survival factors (sterols and longchain unsaturated fatty acids) which help with yeast viability and thus ensure successful fermentations.
    Application: Enhance secondary aromas; enhances aromatic intensity and complexity from grapes with high yield/acre.
    Dosage: 15-30 g/hL (1.2 - 2.5 lb/1000 gal)

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    Product

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    Price

    Quantity

     

    35-211-0001
    1 Kg
    $50.50
    - +

  44. Enartis Zym RS

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

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    Product

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    Price

    Quantity

     

    35-160-0001
    1 Kg
    $153.00
    - +

  45. 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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    Quantity

     

    35-130-0250
    250 g
    $52.50
    - +

  46. 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

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    Quantity

     

    35-100-0250
    250 g
    $33.75
    - +

  47. 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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    Product

    Size

    Price

    Quantity

     

    45-170-0500
    500 g
    $39.40
    - +
    45-170-0010
    10 Kg
    $485.00
    - +
  48. 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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    Product

    Size

    Price

    Quantity

     

    45-165-0500
    500 g
    $24.75
    - +
    45-165-0010
    10 Kg
    $425.00
    - +
  49. 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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    Product

    Size

    Price

    Quantity

     

    45-140-0500
    500 g
    $39.40
    - +
    45-140-0010
    10 Kg
    $485.00
    - +
  50. 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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    Product

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    Price

    Quantity

     

    45-105-0500
    500 g
    $39.40
    - +
    45-105-0010
    10 Kg
    $485.00
    - +
  51. Aromagum

    A liquid solution of Gum Arabic for the stabilization of wine aromas. During the production of Aromagum, the hydrolysis process is controlled in such a manner as to obtain a gum which is very active in intensifying the perception of fruit aromas and maintaining fresh characteristics for one year or more after bottling. When used at the recommended dosages, it only has a modest blocking effect on filtration membranes and can be added to wine before microfiltration.
    Application: Stabilize wine aromas, reduce astringency.
    Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

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    Product

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    Price

    Quantity

     

    35-720-0001
    1 L
    $13.00
    - +
    35-720-0025
    25 Kg
    $243.75
    - +
  52. Pluxbenton N

    Granular sodium bentonite. Pluxbenton N combines good clarification with excellent protein removal. Pluxbenton N is also very effective in reducing riboflavin, the molecule responsible for the “light-struck” defect in white wines.
    Application: Protein stabilization in white and rosé wines; clarify 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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    Product

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    Quantity

     

    35-685-0001
    1 Kg
    $3.60
    - +
    35-685-0020
    20 Kg
    $50.00
    - +
  53. Enartis Tan Total Fruity

    Blend of tannins extracted from wood of red fruit trees and fresh white grape skins. To be used during ageing or pre-bottling of red wines to improve aromatic freshness, fruit aroma, structure, softness and antioxidant protection.
    Application: Freshen wine aromas; increase antioxidant protection.
    Dosage: 0.5-20 g/hL (0.04-1.7 lb/1,000 gal)

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    Product

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    Price

    Quantity

     

    35-371-0001
    1 Kg
    $390.00
    - +

  54. Citrostab rH

    Citrostab rH is a pre-bottling coadjunct with a balanced formulation for the efficient stabilization of wine redox potential and to protect bottled wine from undergoing oxidization alteration: pinking, white haze and atypical ageing. Each component in the blend reacts in synergy with the others in a calibrated way to block any oxidation that could occur due to oxygen absorption during bottling.
    Application: Stabilize redox potential and prevent sensory anomalies caused by oxidation.
    Dosage: 50 g/hL (0.8 lb/1,000 gal)

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    Price

    Quantity

     

    35-760-0001
    1 Kg
    $25.00
    - +

  55. 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

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    Price

    Quantity

     

    45-301-0500
    500 g
    $39.70
    - +

  56. Enartis Ferm Perlage

    A strain selected for the production of traditional method sparkling wines. It produces wines with very elegant and clean aromas that express the characteristics of the grape variety and of the region. It is resistant to high sugar and alcohol concentrations, low pH and low temperatures. It allows for complete and quick sugar consumption and avoids the production of undesirable compounds. It can also be successfully used during primary fermentation of white wines.
    Application: Fermentation of base wine for sparkling wines; varietal white wines; bottle and tank fermented sparkling wines.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal) in primary fermentation
                    10-20 g/hL (0.8-1.7 lb/1,000 gal) in sparkling wine production

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    Product

    Size

    Price

    Quantity

     

    45-180-0500
    500 g
    $39.40
    - +
    45-180-0010
    10 Kg
    $485.00
    - +
  57. Surli Velvet Plus

    Preparation of cell wall polysaccharides extracted from a yeast strain with high production of sulfur peptides containing antioxidant activity. Velvet Plus contributes all the organoleptic properties of Surli Velvet with the addition of an antioxidant activity that helps prolong the shelf life of wine. Completely soluble and filterable, it can be added immediately prior to bottling.
    Application: Improve sensory characteristics prior to bottling; antioxidant protection.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-460-0500
    500 g
    $327.50
    - +

  58. Enartis Zym RS(P)

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

    • Intense and fast depectinization.


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

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    Product

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    Price

    Quantity

     

    35-160-0100
    100 g
    $16.50
    - +

  59. Claril QY

    • Purified yeast hulls, pre-activated chitosan.

    • Reduces astringency and bitterness.

    • Eliminates unstable color compounds.

    • Reduces reductive and vegetal characters.


    Recommendations: Allergen-free; vegan; reduce astringency; reduce bitterness; reduce reductive notes; reduce browning.
    Usage: Suspend in 10 times its weight of room temperature water. Stir constantly during addition and maintain in suspension for at least 30 minutes.
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-662-0001
    1 Kg
    $35.00
    - +
    35-662-0010
    1 Kg
    $275.00
    - +
  60. Claril HM

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinyl pyrrolidone) and pre-activated chitosan.

    • Adsorbs heavy metals (Cu, Fe, Al) and removes hydroxycinnamic acids and low molecular weight catechins.

    • Prevents oxidation, browning, pinking and destruction of varietal thiols.

    • Prevents formation of copper haze.


    Tip: To increase effectiveness, keep CLARIL HM in suspension in wine for at least 1-2 hours.
    Recommendations: Prevent oxidation; reduce browning; preserve aromas; prevent copper haze.
    Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly

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    Product

    Size

    Price

    Quantity

     

    35-661-0010
    10 Kg
    $1,550.00
    - +
    35-661-0001
    2.5 Kg
    $412.50
    - +
  61. Nutriferm Energy

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

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    Product

    Size

    Price

    Quantity

     

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

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