Polysaccharides for Fermentation

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  1. EnartisPro Arom

    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)

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    Price

    Quantity

     

    35-400-0001
    1 Kg
    $68.00
    - +

  2. EnartisPro Blanco
    • 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)

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    35-410-0001
    1 Kg
    $116.00
    - +

  3. EnartisPro FT

    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)

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    35-416-0001
    1 Kg
    $147.00
    - +

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