Increase tropical aroma

If you want to enhance tropical fruit notes (pineapple, passion fruit, grapefruit), here are some winemaking recommendations from grape to bottle.

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  1. 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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    35-160-0100
    100 g
    $16.50
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  2. 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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  3. 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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  4. 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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  5. 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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  6. 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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  7. 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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  8. 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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  9. 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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  10. 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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  11. 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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  12. 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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  13. 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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  14. 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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  15. 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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  16. 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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  17. 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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  18. 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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  19. 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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    35-500-0001
    1 Kg
    $160.00
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  20. 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
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  21. 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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    35-211-0001
    1 Kg
    $50.50
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  22. 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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    35-160-0001
    1 Kg
    $153.00
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