By Winemaking Stage

• 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.

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)

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

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 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)

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