Other Beverage Products

For Use in Winemaking

• Micro-granulated pectolytic, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
• Break down “hairy zone”of pectins and hemicelluloses
• Intense and fast depectinization

Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing; overripe grapes.
Dosage: 0.5-3 g/hL (0.04-0.25 lb/1,000 gal)

For Use in Cider Making

• Micro-granulated powdered pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
• Intense and rapid depectinization reaction
• Reduces solid content and improves filtration

Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
Dosage: 1-3 g/hL (0.08-0.25 lb/1,000 gal) for juice
               3-6 g/hL (0.25-0.50 lb/1,000 gal) for cider

For Use in Winemaking

• Liquid pectolytic enzyme preparation, rich in cellulasic and hemicellulasic side activities.
• Break down “hairy zone” of pectins and hemicelluloses.
• Intense clarification and fast depectinization.

Recommendations: Settling of difficult-to-clarify musts; varieties rich in pectins; improve wine clarification and filterability; flotation.
Dosage: 1-3 mL/hL (38-113 mL/1,000 gal)

For Use in Cider Making

• Liquid pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
• Intense and rapid depectinization reaction
• Reduces solid content and improves filtration

Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
Dosage: 1-3 mL/hL (38-114 mL/1,000 gal) for juice
               3-6 mL/hL (114-227 mL/1,000 gal) for cider

CABERNET SAUVIGNON ISOLATE FROM DAOU VNEYARDS & WINERY, CALIFORNIA

• Moderate speed fermenter.
• High alcohol tolerant (up to 17%) and resistant to high temperatures (up to 38°C).
• Medium nutrient requirements.
• Produces powerful, complex and structured wines with long ageing potential.

Recommendations: High °Brix grapes; varietal expression; high temperature fermentation; white, rosé and red wines; fruity aromas; ester and acetate production.
Dosage: 200 g/ton

• Inactivated yeast, autolyzed yeast, thiamine hydrochloride (vitamin B1).
• Helps maintain yeast membrane integrity, prevents and corrects fermentation anomalies.

Usage: Dissolve in 10 times its weight of water.
Dosage: 20-40 g/hL (1.7 - 3.4 lb/1,000 gal)

• Autolyzed yeast with an elevated content of free amino acids and survival factors and thiamine hydrochloride (vitamin B1).
• Elevated content of selected amino acids used by yeast as precursors of aromatic compounds to strongly increase intensity, freshness and complexity.
• Provides survival factors to improve yeast viability and ensure successful fermentation.
• EasyTech direct inoculation yeast nutrition.

Usage: Dissolve in 10 times its weight of water and add after yeast inoculation. 

For Use in Winemaking
Tip: To increase the aromatic impact of Nutriferm Arom Plus, use a strong ester and acetate producer yeast.
Dosage: 15-30 g/hL (1.2 - 2.5 lb/1,000 gal)

For Use in Cider Making
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

• French oak, heavy toast.
• Coffee and toast made complex by sweeter aromas of vanilla, coconut and caramel.
• Increases structure, softness and sweetness perception.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• American oak, untoasted.
• Enhances the varietal characteristics of grapes and increases freshness and longevity of aromas.
• Increases volume, softness and structure without increasing tannic sensations.
• Increases ageing potential.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

For Use in Winemaking

• Innovative nutrient composed of DAP, gallic tannin and untoasted oak tannins.
• Specific packaging that controls the release of its content during fermentation. Due to the particular permeability of the bag, yeast nutrients are gradually released into fermenting must. The release begins at the end of yeast growth phase (alcohol presence) and continues for up to 8 days.
• Ensures complete fermentation, prevents H₂S production, prevents stuck or sluggish fermentation and improves freshness and aromatic cleanliness.
• Facilitates nutrition management, limits cellar operation.

Recommendations: Barrel fermentation; tank fermentation; Charmat method.
Usage: Anchor bag to top of tank or to barrel bung before filling.
Dosage: 

• 0.5 Kg bag contains 450 g of diammonium phosphate. Recommended for 10-50 hL of must.
• 1 Kg bag contains 900 g of diammonium phosphate. Recommended for 25-100 hL of must.
• 5 Kg bag contains 4,500 g of diammonium phosphate. Recommended for 100-500 hL of must. 

For Use in Cider Making

• Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
• Prevents irregular kinetics while maintaining efficient sugar transport
• Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Vegetal activated carbon in pellet form (reduces spread of carbon dust).
• High decolorizing capacity.
• Removes ochratoxin A (OTA).

Recommendations: Decolorizing; juice; base wine; treatoxidation.
Usage: Disperse in small amount of water or directly into wine/cider. Keep in suspension for 15-20 minutes.
Dosage: 5-100 g/hL (0.4-8.3 lb/1,000 gal)

 For Use in Winemaking

• 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

For Use in Cider Making

• Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and pre-activated chitosan
• Adsorbs heavy metals (Cu, Fe, Al) and removeshydroxycinnamic acids and low molecular weight catechins
• Prevents oxidation, browning and oxidation of aromas

Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

For Use in Winemaking

• Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and silica.
• Absorbs heavy metals (high affinity with Cu) and removes hydroxycinnamic acids and low molecular weight catechins.
• Prevents oxidation, browning and destruction of varietal thiols.
• Prevents pinking and formation of copper haze.

Tip: To increase effectiveness, keep STABYL MET in suspension in wine for at least 1-2 hours.
Recommendations: Prevent oxidation; reduce browning; remove bitterness.
Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly during addition.
Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

For Use in Cider Making

• Co-polymer of PVI/PVP (polyvinylimidazole/ polyvinylpyrrolidone) and silica
• Absorbs heavy metals (high affinity with Cu, Fe, Zn) and removes hydroxycinnamic acids and low molecular weight catechins
• Removes excessive amounts of residual copper after copper treatment

Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

For Use in Winemaking

• Tannin extracted from untoasted American oak at low temperature.
• Extraordinary capability to scavenge oxygen and radicals, chelate metals, reduce wine redox potential.
• Eliminates mercaptan reductive notes.
• Protects from oxidation, strengthens protective action of SO2 and improves wine shelf life.

Recommendations: Antioxidant; scavenge radicals; chelate metals; stabilize wine redox potential; improve shelf life.
Dosage: 0.5-15 g/hL (0.04-1.3 lb/1,000 gal)

For Use in Cider Making

• Tannin extracted from untoasted American oak at low temperature.
• Extraordinary capability to scavenge oxygen and radicals, chelate metals and reduce redox potential
• Eliminates reductive notes due to mercaptans
• Protects from oxidation, strengthens action of SO₂ and improves shelf life throughout maturation and at bottling

Dosage: 3-15 g/hL (.25-1.3 lb/1,000 gal) during maturation
               0.5-3 g/hL (0.04-.25 lb/1,000 gal) at bottling

For Use in Winemaking

PINOT NOIR ISOLATE FROM SONOMA COAST, CALIFORNIA

• Moderate speed fermenter.
• Low nutrient requirements.
• High polyphenol extraction capacity.
• Respects varietal character and terroir, while enhancing floral, fruit and spicy notes
• It is also a good choice for Zinfandel, Grenache, Nebbiolo, Sangiovese, Cinsault, Pinotage, and Barbera.

Recommendations: Fruity and spicy aromas; varietal expression; intense color; structure and roundness.

For Use in Cider Making

Isolated in Sonoma County north of Gravenstein Hwy. Enhances spice and fruit aromas, while maintaining apple orchard characters. Strong fermenter, it ensures a fast and complete fermentation. Produces complex and elegant ciders with exceptional mouthfeel. Low producer of H₂S, minimal nutritional requirements.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

• Inactivated yeast, autolyzed yeast, thiamine hydrochloride (vitamin B1).
• Helps maintain yeast membrane integrity, prevents and corrects fermentation anomalies.

Usage: Dissolve in 10 times its weight of water.
Dosage: 20-40 g/hL (1.7 - 3.4 lb/1,000 gal)

For Use in Winemaking

• Fast fermenter.
• Low nutrient requirements.
• Low VA, H₂S and SO₂ production.
• Expresses thiols (ß-lyase activity).
• Produces white and tropical fruit aromas, increasing aromatic complexity without overshadowing primary aromas.

Recommendations: Intense aromas; thiol production; varietal expression; ester and acetate production.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

Yeast strain with dual ability to express thiols (ß-lyase activity) and produce high content of esters. Expresses thiol precursors (grapefruit, tropical fruit, and passion fruit) and produces intense cultivar aromas. Good fermenter at low temperatures and in reductive conditions. Low producer of H₂S, medium nutritional requirements.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

For Use in Winemaking

ZINFANDEL ISOLATE FROM WILLIAMS SELYEM WINERY, CALIFORNIA

• Easytech
• Fast fermenter
• High alcohol tolerant (up to 18%)
• Low nutrients requirements
• Produces elegant, clean, fresh, fruity and spicy wines with round and smooth mouthfeel

Recommendations: High °Brix; high alcohol wines; fruit-forward wines; white, rosé and red wines; restart stuck fermentations direct inoculation. 
Dosage: 200 g/ton

For Use in Cider Making

Considered one of the most robust California yeast strains. Guarantees complete and clean fermentations even in challenging conditions. Respects cultivated variety characters, increases freshness and fruit expression, and produces round cider with a balanced mouthfeel. Low producer of H₂S.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

Winy is produced from high quality raw materials, i.e. without metals which could favor oxidation of potassium metabisulfite. Winy undergoes a purification process that eliminates oxygen and sulfites that could create sulfates. Enartis controls and guarantees the technical specifications of its products. The specifications of Winy are often better than those specified by law and the average concentration values are often higher.

For Use in Winemaking

• Pure and high quality potassium metabisulfite
• Low odor (less irritation), easy to dissolve, low clumping formulation
• Scavenges oxygen and oxidation byproducts
• Prevents juice browning by inhibiting oxidasic enzymes
• Wide spectrum antimicrobial

Dosage: 1 g of Winy contains approximately 0.56 g of SO₂

For Use in Cider Making

• Pure and high quality potassium metabisulfite
• Capable of scavenging oxygen, reducing oxidation, killing unwanted micro-flora, rendering polyphenols more soluble
• Acts as an antioxidasic agent against oxidases (laccase and tyrosinase) throughout cider making

Dosage: 1 g of Winy contains approx. 0.56 g of SO₂
               1 g into 1 L contains approx. 560 ppm SO₂

Effervescent sulfiting agents combine the benefits of KMBS with several additional advantages. Upon contact with wine or juice, these products release CO₂, creating natural mixing for homogenization of the product with no further agitation needed.

Advantages of EFFERGRAN 

• Reduces risk of incorrect additions and poor SO₂ distribution in wine
• Reduces labor time for sulfiting barrel or small vessels
• Reduces risk for cellar worker health (low odor, low irritation)
• Rapid, complete and homogeneous distribution of SO₂ without mixing in barrels and tanks up to 50,000 L (13,200 gal)

For Use in Winemaking

• Effervescent, granulated potassium metabisulfite.
• Strong antioxidant and antimicrobial effects.
• When added to grapes, it assures a homogeneous and a rapid release of SO2, minimizing oxidation during transport from vineyard to winery.
• When added to wine, it rapidly dissolves, assuring a homogeneous and rapid distribution of SO2 without requiring pump-overs in tank volumes of up to 50,000 L (13,200 gal).

Recommendations: Sulfiting tank; homogeneous SO2 released; wines; juices; grapes; grapes transport.

For Use in Cider Making

• Effervescent, granulated potassium metabisulfite
• Rapidly dissolves, assuring a homogeneous and rapid distribution of SO2 without requiring pump-overs in tank volumes of up to 50,000 L (13,200 gal)

For Use in Winemaking

• Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis
• Prevents precipitation of colloids, pigments and tartrates
• Improves wine balance and organoleptic features
• Enhances aroma, reduces bitterness and astringency and increases softness and body
• The most filterable gum on the market! No filter membrane clogging effect!

Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel.
Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

For Use in Cider Making

• Gum Arabic solution extracted from Acacia Seyal. The most filterable gum on the market! No membrane filter clogging effect
• Prevents precipitation of tartrates
• Improves balance and organoleptic features
• Reduces bitterness and astringency while increasing softness and body weight

Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

For Use in Winemaking

• Gum Arabic solution.
• Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time after bottling.
• When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added to wine before microfiltration.

Recommendations: Aromas stability; reduce astringency perception.
Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

For Use in Cider Making

• Gum Arabic solution
• Stabilizes aromas, intensifies fruit aroma perception and maintains freshness over time after bottling

Application: When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added before microfiltration.
Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

For Use in Winemaking

• Pure silicon dioxide in aqueous solution.
• Acts as a counter-fining agent with protein fining agents.
• Solution pH: 9.0 - 9.5.

Usage: Add directly to juice/wine via Venturi tube or dosing pump. Add before gelatin or after other clarifying agents. Stir constantly during addition.

Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

For Use in Cider Making

• Pure silica dioxide in solution
• Typical addition is 10-15 times the amount of gelatin addition
• Enhances clarification properties of protein fining agents

Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

• Granulated calcium bentonite sodium activated.
• Generates limited amount of compact lees.

Usage: Dilute in 10 times its weight of cold water, stirring constantly. Allow to swell 3-6 hours. Stir constantly during addition.
Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

• Powdered calcium bentonite sodium activated.
• Excellent clarification with good protein removal.

Usage: Dilute in 20 times its weight of cold water. Allow to swell 12-24 hours. Stir constantly during addition.

Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

For Use in Winemaking

• Bentonite, PVPP, potassium caseinate and silica.
• Prevents and treats oxidation, browning and pinking.
• Improves aromatic cleanliness and reduces bitterness.

Recommendations: Improve cleanliness; treat oxidation; reduce browning; reduce bitterness.
Usage: Dissolve in 10 times its weight of cold water. Allow to swell for 3-6 hours. Stir constantly during addition.
Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

For Use in Cider Making

• Bentonite, PVPP, potassium caseinate and silica
• Prevents and treats oxidation and browning in juice and cider
• Improves aromatic cleanliness and reduces bitterness

Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

For Use in Winemaking

• Condensed tannin extracted from exotic species wood.
• Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity.
• Increases roundness and builds mid palate.

Recommendations: Balance mouthfeel; reduce off-aromas; eliminate and prevent reductive notes; reduce herbaceous notes; complexity; white, rosé, sparkling and red wines.
Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

For Use in Cider Making

• Condensed tannin extracted from exotic species wood
• Designed for mouthfeel and aromatic improvement
• Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity
• Contributes to mouthfeel by increasing roundness and filling mid-palate

Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

For Use in Winemaking

• Complex additive containing DAP yeast hulls, and cellulose.
• Prevents irregular kinetics while maintaining efficient sugar transports.
• Improves yeast alcohol tolerance, prevents H₂S formation and exerts detoxifying action.

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

• Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
• Prevents irregular kinetics while maintaining efficient sugar transport
• Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action 

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Autolyzed yeast with an elevated content of free amino acids and thiamine hydrochloride (vitamin B1).
• Shortens lag phase, prevents formation of H2S and acetic acid, and increases production of polysaccharides.
• Vital in initial phases of yeast multiplication.

Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.

For Use in Winemaking
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

For Use in Cider Making
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

For Use in Winemaking

• Yeast mannoproteins extracted from yeast cell walls.
• Antioxidant properties to extend shelf life of wine.
• Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency.
• Improves colloidal structure and stability of wine.

Tip: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
Recommendations: Antioxidant; improve colloidal stability; improve mouthfeel; roundness and volume; softness; increase wine length; white, rosé and red wines; pre-bottling.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

For Use in Cider Making

• Completely soluble yeast polysaccharides rich in sulfur-containing peptide
• Antioxidant properties to extend shelf life
• Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency
• Improves colloidal structure and stability

Application: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

• Completely soluble yeast cell wall polysaccharides.
• Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency.
• Improves colloidal structure and stability of wine.

Tip: Filterable, Surli Velvet can be added immediately prior to bottling.
Recommendations: Improve colloidal stability; aroma complexity; white, rosé and red wines; cider; pre-bottling.
Dosage: 0.50-10 g/hL (0.04-0.8 lb/1,000 gal) 

For Use in Winemaking

• Blend of condensed tannins extracted from exotic species wood and fresh white grape skins
• Good antioxidant capacity
• Freshens wine aromas, reduces overripe fruit notes, imparts softness and protects from oxidation

Recommendations: Freshen aromas; enhance floral and citrus aromas.
Dosage: 0.5-10 g/hL (0.04-0.8 lb/1,000 gal)

For Use in Cider Making

• Blend of condensed tannins extracted from exotic species wood and fresh white grape skins
• Excellent antioxidant capacity
• Freshens apple aromas and imparts fresh apple texture in ciders with low tannins

Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

• High molecular weight condensed tannin extracted from white grape seeds.
• Promotes color stability by condensation with anthocyanins.
• Enhances fruit aromas, balances astringency and improves structure, mouthfeel and complexity.

Recommendations: Fruity aromas; structure; balance mouthfeel; freshen aromas; complexity; color stability.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

For Use in Winemaking

• Tannin extracted from seasoned French oak.
• Binds with mercaptans and eliminates sulfur off-aromas.
• Contributes to elegant vanilla, caramel and licorice notes.

Recommendations: Eliminate and prevent reductive notes; clean aromas; reduce off-aromas; rosé and red wines.
Dosage: 2-15 g/hL (0.2-1.3 lb/1,000 gal)

For Use in Cider Making

• Ellagic tannins extracted from oak staves aged in open air
• Good antioxidant protection and treats reductive characters
• Imparts elegant vanilla, caramel and licorice

Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)

• Allergen-free, vegan alternative to lysozyme and SO₂ for antimicrobial properties
• Preparation of pre-activated chitosan from Aspergillus niger
• Removes spoilage organisms through fining
• Recommended after fermentation and clarification with low turbidity
• Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth and precipitates them
• Improves clarification and filterability

Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

• Pure potato protein stabilized with SO2.
• Gluten-free, vegan and free of allergenic proteins.
• One of the most reactive proteins.
• Removes catechins and small molecular weight polyphenols responsible for oxidation and astringency.
• Alternative to gelatin, casein and potassium caseinate.

Recommendations: Free of allergenic proteins; vegan; treat oxidation; remove browning; reduce astringency.
Usage: Dissolve in 10 times its weight of cold water. Stir constantly during addition.
Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

For Use in Winemaking

• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
• Improves clarity and filterability.
• Reduces astringency and softens mouthfeel without affecting structure.
• Allergen-free alternative to egg albumin.

Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Cider Making

• Allergen-free alternative to egg albumin
• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
• Improves clarity and filterability
• Reduces astringency and softens mouthfeel without affecting cider structure

Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Winemaking

• Insoluble copolymers of polyvinylimidazole and polyvinylpyrrolidone (PVI/PVP), inactivated yeast with high content of soluble mannoproteins and thiolic group-containing peptides with antioxidant properties.
• Removes metals and limits the damaging effects of copper and iron responsible for wine oxidation.
• Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
• Softens astringency and balances bitterness.
• Dramatically improves resistance to oxidation.

Recommendations: Antioxidant; fruity aromas; roundness and volume; resistance to oxidation; white and rosé wines.

Dosage: 30-50 g/hL (2.4-4.2 lb/1,000 gal)

For Use in Cider Making

• PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and yeast derivatives rich in sulfur-containing amino acids that release large quantities of readily-soluble mannoproteins
• Removes heavy metals at the early stage of cider making and limits the damaging effects of copper and iron responsible for oxidation of fermentation aromas
• Increases expression of thiols, protects against oxidation and helps preserve fresh aromas
• Improves resistance to oxidation
• Allows for production of different product profiles from the same juice by modulating the aromatic profile

Dosage: 30-80 g/hL (2.5-6.7 lb/1,000 gal)

• Inactivated yeast with high content of immediately soluble mannoproteins.
• High antioxidant protection.
• Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
• Softens astringency and balances bitterness.
• Improves color, protein and tartrate stability.

Recommendations: Antioxidant; improve mouthfeel; white, rosé and red wines; fruity and spicy aromas; roundness and volume; softness; increase wine length; cider.
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

For Use in Winemaking

• Inactivated yeast rich mannoproteins.
• Ensures antioxidant protection.
• Produces fresher and more intense aromatic profiles.

Recommendations: Antioxidant; improve mouthfeel; roundness and volume; white and rosé wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

• Yeast derivatives rich in sulfur-containing peptides
• Releases readily-soluble yeast mannoproteins that improve mouthfeel and body
• Ensures antioxidant protection
• Produces fresher, more intense and lasting aromas
• Softens astringency and balances bitterness

Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

For Use in Winemaking

Isolated from dried grapes destined for Amarone wine production. Resistant to high °Brix, high alcohol content, low pH and ferments well at low temperatures. It produces elegant, clean wines with dark fruit, spice and varietal characters. It releases large amounts of polysaccharides, thus improving mouthfeel and color stability.
Recommendations: Late harvest; high °Brix; low temperature fermentation; cold climate areas; rosé and red wines.
Dosage: 200 g/ton

For Use in Cider Making

Isolated from dried grapes destined for Amarone wine production. Ferments well at low temperatures (50-60°F, 10-15°C). Produces elegant, vibrantly aromatic and cultivar-driven ciders. Releases polysaccharides to balance mouthfeel and texture of finished cider. Recommended for ice cider and low temperature fermentations.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

•  Condensed tannin extracted from exotic species wood, grape skin tannin and gallic tannin.
• Antioxidant, it protects from browning and preserves aromatic freshness.
• Enhances fruit and floral notes, balances mouthfeel and increases wine length.
• Improves aromatic stability and freshness throughout ageing.

Recommendations: Antioxidant; increase wine length; floral aromas; white and rosé wines.
Dosages: 3-15 g/hL (0.25 -1.3 lb/1,000 gal)

• Blend of gallic tannins and condensed tannins extracted from exotic species wood.
• Production process at cold temperature to preserve aromatic precursors from wood (nor-isoprenoids and terpenes).
• Enhances floral, citrus, spicy and fruity notes.

Tip: To optimize aromatic effect, use EnartisTan CITRUS during fermentation in combination with a yeast that expresses terpenes and nor-isoprenoids.
Recommendations: Floral and citrus aromas; white and rosé wines.
Dosage: 2-15 g/hL (0.17-1.2 lb/1,000 gal)

For Use in Cider Making

• Gallic and condensed tannins extracted from exotic species of wood
• Provides terpenes and norisoprenoids to enhance floral, citrus and fruit notes
• Enhances floral and citrus aromas, prevents oxidation during fermentation

Tip: To optimize aromatic effect, use Tan Citrus at 1/3 of fermentation in combination Enartis Ferm Q Citrus.
Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)

• French oak, untoasted.
• Fresh fruit, white fruit, vanilla, coconut. Preserves aromatic characteristics of wine.
• Increases  structure, volume, and smoothness and improves balance and finesse.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• American oak, light-medium toast.
• Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter and caffe latte.
• Increases softness, volume and freshness accompanied by a pleasant increase in tannic sensation.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium toast.
• Custard, coconut, butter, cappuccino, licorice and dried fruit.
• Increases softness, volume and sweetness without imparting excessive tannins.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium toast.
• Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla and light spice.
• Increases smoothness and sweetness.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium toast.
• Light spice, toast, chocolate, caramel and vanilla notes that enhance fruitiness and complexity.
• Increases smoothness, volume and structure without imparting excessive tannins.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French and American oak, various toast levels.
• Spicy aromas - cloves, black pepper, licorice, cocoa, coffee made complex by notes of Bourbon, fruit, dried fruit and coconut.
• Increases softness and structure.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium-plus toast.
• Caffè macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
• Very smooth, sweet and complex.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.