Winemaking Products

• Potassium metabisulfite, ascorbic acid and hydrolyzable tannins.
• Strong antioxidant and antimicrobial actions. When used on grapes, AST acts as an antibacterial and antioxidant.

Recommendations: Antioxidant; Botrytis cinerea affected fruit; antimicrobial; harvest machine; grape transport.
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 contains approximately 28 ppm SO2

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)

• Blend of condensed tannin extracted from exotic species wood, chestnut tannin and tare tannin.
• Intense antioxidant and antioxidasic activities, it inhibits laccase, PPO and protects color and aromatic compounds from oxidation.
• Favors the formation of stable color compounds.
• Reinforces wine structure and improves wine balance.

Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
Dosage: 100-400 g/ton at the crusher or during fermentation

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 DOSE 5

• 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)

EFFERGRAN DOSE 5

• Effervescent, granulated potassium metabisulfite.
• Strong antioxidant and antimicrobial effect.
• Individually packaged for single use in barrels or small vessels.
• Homogeneous and rapid distribution of SO₂ without requiring mixing.

Recommendations: Sulfiting barrel; small vessels; homogeneous SO₂ released.
Dosage: each package of Effergran Dose 5 releases 5 grams of 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 EFFERBARRIQUE
• 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)

EFFERBARRIQUE

• Effervescent, granulated potassium metabisulfite.
• Strong antioxidant and antimicrobial effect.
• Individually packaged for single use in barrels or small vessels.
• Homogeneous and rapid distribution of SO₂ without requiring mixing.

Recommendations: Sulfiting barrel; small vessels; homogeneous SO₂ released.
Dosage: each package of Efferbarrique releases 2 grams of SO₂ 

• Micro-granulated enzyme preparation developed to increase phenolic compound and improve color stability.
• Cellulasic and hemicellulasic side activities accelerate and increase extraction of phenolic compounds.
• Hydrolyzes proteins and reduce precipitation of tannins and pigments.
• Improves color stability and intensity.
• Highly effective in improving clarification and filterability.

Dosage: 20-40 g/ton

• New pectolytic enzyme specifically developed for thermovinification.
• Contains thermostable activities which are resistant to temperatures up to 65°C (149°F).
• Rich in secondary activities (cellulases, hemicellulases and proteases) which accelerate and intensify the extraction of color and tannins from grape skins.
• Protease activity hydrolyzes grape proteins, limiting their ability to precipitate tannins. As a result, wine is richer in tannins that contribute to the formation of stable color complexes.

Application: Red wine produced using thermovinification.
Dosage: 20-60 mL/ton for grapes or must

• Micro-granulated pectolytic enzyme.
• Cellulasic and hemicellulasic side activities accelerate and increase extraction of phenolic compounds (anthocyanins and tannins in particular)
• Improves color stability and intensity
• Enhances intensity and complexity of wine aromas

Dosage: 20-40 g/ton

• Micro-granulated pectolytic enzyme preparation developed to increase aromatic compounds extraction, press yield and improve juice clarification
• Rich in cellulasic, hemicellulasic and proteasic side activities
• Contributes to protein stability

Dosage: 20-40 g/ton

• Gallic tannins.
• High antioxidant activity and antimicrobial activity, it strengthens the protective action of SO2.
• Protects wine from browning, “light-struck” defects and oxidation.

Recommendations: Antioxidant; prevent browning; prevent “light-struck” defects; white and rosé wines.
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

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, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
• Intense and fast depectinization

Recommendations: Difficult-to-clarify juice; varieties rich in pectins; mechanical grape processing.
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

• Autolyzed yeast, thiamine hydrochloride (vitamin B1) (0.15%).
• Supplements the must with all nutritional factors necessary for yeast fermentative metabolism: amino acid nitrogen, long chain fatty acids, sterols, vitamins and microelements.
• Stimulates a regular and complete fermentation leading to the production of wines without defects, flawless both in the mouth and in the nose.
• Granulated nutrient that is less powdery, easier to dissolve and safer to use.
• EasyTech direct inoculation yeast nutrition.

Dosage: 10-40 g/hL (0.8-3.4 lb/1,000 gal)

• Enhances vegetal characteristics of thiolic varieties.
• Ideal for grassy style Sauvignon Blanc.
• The main feature of this strain is that it’s a homozygote for the complete, long version of the IRC7 gene. This gene codifies the synthesis of a β-lyase enzyme, uniquely involved in the liberation of thiols (mainly 4-MMP) bound to cysteine.
• When used for the fermentation of thiolic varieties, EnartisFerm Q4 expresses the varietal aroma and specifically enhances the notes of box tree, tomato leaf, blackcurrant and cat pee associated with 4-MMP.

Recommendations: Thiolic varieties, grassy-style Sauvignon blanc
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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

• 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)

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)

The most popular yeast for Pinot Noir production. With its desirable characteristics of long lag time and alcohol tolerance up to 15%, this yeast is perfect for enhancing spicy characters. It contributes excellent complexity and good structural enhancement. Because of its exceptional characteristics, VQ Assmanshausen is also a good choice for Zinfandel, Syrah, Sangiovese, Barbera, and some white wine varietals like Riesling and Gewürztraminer.
Application: Complex red wines; complex white wines.
Dosage: 200 g/ton 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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

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

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

This strain is characterized by the production of good fruit and spicy aromas, along with its capacity to ferment within a wide temperature range (18-35°C, 64-95°F) and its low nutritional requirements. Because of these characteristics, it allows for the production of regal red wines even under difficult conditions.
Application: Red wines of medium to long ageing times; grand red wines; oak aged red wines.
Dosage: 200 g/ton

For Use in Winemaking

• Fast fermenter
• Low nutrient requirements
• Low VA, H₂S and SO₂ production
• Expresses thiols (ß-lyase activity) in reductive conditions and produces intense varietal and fermentation aromas
• Produces complex wines with grapefruit, tropical fruit, passion fruit and fresh fruit 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)

• Moderate speed fermenter
• Low nutrient requirements
• Low VA, H2S and SO2 production
• Release high amount of polysaccharides and create compact lees
• Preserves varietal fruit, produces delicate wines with round and complex mouthfeel

Recommendations: Barrel fermentation; varietal expression; lees ageing; complexity; elegant wines; roundness.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Medium speed fermenter
• Medium lag phase
• Medium/high nutrients requirements
• Low VA, H₂S and SO₂ production
• Expresses thiols (ß-lyase activity)
• Fermentation at 15-17°C favors fresh citrus and mineral. Fermentation at 18-21°C favors tropical and stonefruit aromas

Recommendations: Neutral grapes; ester and acetate production; elegant wines.
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).
• The high content of selected amino acids used by yeast as precursors of aromatic compounds to increase intensity, freshness and complexity.

Tip: To increase the aromatic impact of Nutriferm Arom, use an ester and acetate producing yeast.
Usage: Dissolve in 10 times its weight of water and add to juice after yeast inoculation.
Dosage: 30 g/hL (2.4 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)

• 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

• 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)

Formerly EnartisTan Red Fruit.

• Blend of condensed tannins extracted from wood of exotic species.
• Production process at cold temperature to preserve aromatic precursors from wood such as norisoprenoids.
• Provides aromatic precursors responsible for berry, red fruit, floral and spicy notes in wine.
• Improves color stability.

Tip: To optimize the aromatic effect, use EnartisTan RF during fermentation in combination with a yeast that expresses norisoprenoids.
Recommendations: Fruity and spicy aromas; freshen aromas; red and rosé wines.
Dosage: 20-300 g/ton

•  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)

Formerly EnartisTan Fruitan.

• Condensed tannin extracted from exotic species wood, grape skin tannin and gallic tannin.
• Protects anthocyanins from oxidation and improves color stability.
• Reduces herbaceous notes, enhances fruit characters and freshens aromas.
• Improves structure and length without imparting astringency.

Recommendations: Color stability; fruity aromas; reduce herbaceous notes; unripe grapes; smoke tainted grapes; thermovinification; flash détente; red and rosé wines.
Dosage: 10-20 g/hL (0.8-1.7 lb/1,000 gal)