Winemaking Products

EZ Ferm improved! This strain combines high alcohol tolerance (17.5%), strong fermentation kinetics and minimal nutritional needs with a strong affinity for fructose metabolism. EZ Ferm 44 is the recommended yeast for solving problems of sluggish and stuck fermentations.
Application: Restarting sluggish and stuck fermentations.
Dosage: 400 g/ton or 40 g/hL (3.4 lb/1,000 gal)

• Fast fermenter
• Short lag phase
• Wide fermentation temperature range (10-30°C)
• Low nutrient requirements
• Low VA, H²S production
• Produces clean wines

Recommendations: White, rosé and sparkling wines; large volume fermenter; ester and acetate production; charmat method.
Dosage: 20-40 g/hL (1.67-3.4 lb/1,000 gal)

Nutriferm ML is a nutrient specific for malolactic bacteria. Increasing nutrients in wine stimulates the growth of bacteria at inoculation and improves cell division. Nutriferm ML provides polysaccharides, amino acids, co-factors and vitamins. The cellulose contained in the preparation acts as a support for bacteria cells and absorbs compounds that may inhibit cell growth. The combined effect of Nutriferm ML’s components ensures the domination of the inoculated strain over natural flora and dramatically reduces the length of malolactic fermentation. It’s particularly recommended to promote malolactic fermentation in difficult wines.
Application: Promote malolactic fermentation; high acid wines.
Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

• Freeze-dried form for direct addition after rehydration.
• Isolated from Sonoma County, California.
• Fast and complete malolactic fermentation even under difficult conditions such as high alcohol and polyphenol content.
• Respects aromatic characteristics of wine and does not produce biogenic amines.

Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; fruity wines.

Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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)

• Tannin extracted from American oak.
• Extends barrel life and boosts oak aromas in neutral barrels.
• Enhances aromas of vanilla, caramel, coconut, coffee and cocoa.
• Increases wine structure and “sweetness” and balances astringency.

Recommendations: Extend barrel life; oak aromas; complexity; balance mouthfeel; increase wine length; softness; white, rosé, red and sparkling wines.
Dosage: 3-15 g/hL (0.25-1.2 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)

• 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)

• Freeze-dried form
• Extremely resistant to difficult conditions (low pH, high alcohol)
• Develops creamy and buttery notes
Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; creamy, buttery aromas.

Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

• Ellagic oak tannin.
• Intense and delicate vanilla, chocolate and toasted oak aromas.
• Contributes to volume and structure of wine.

Recommendations: Medium-toasted oak aromas; structure; balance mouthfeel; white, rosé, red and sparkling wines.
Dosage: 1-15 g/hL (0.08-1.2 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)

• Tannin extracted from seasoned oak.
• Enhances vanilla, caramel, cocoa and toasted oak aromas.
• Contributes to softness and “sweetness” sensation and balances astringency.

Recommendations: Oak aromas; improve mouthfeel; softness; roundness; white, rosé and red wines.
Dosage: 2-10 g/hL (0.16-0.8 lb/1,000 gal)

• 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.

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

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

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

• 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.

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

• French oak, heavy toast.
• Cocoa, bitter chocolate, black coffee, toasted almond, toasted hazelnut, licorice and pepper.
• Increases softness, volume and pleasant tannins.

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

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

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

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

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

• 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-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.

• 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 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.

• French oak, heavy toast.
• Cocoa, bitter chocolate, black coffee, toasted almond, toasted hazelnut, licorice and pepper.
• Increases softness, volume and pleasant 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.
• 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.

For Use in Winemaking

• Liquid pectolytic enzyme, 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: 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

• 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)

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

• Ellagic tannins extracted from medium/heavy-toasted French oak, aged in open air spaces for minimum two years.
• Increases custard, butterscotch and toffee aromas and prevents reductive characters.
• Improves wine structure and length and softens astringency.
• Balances wine redox potential.

Recommendations: Prevent reductive notes; increase vanilla and toffee aromas; increase structure and softness.
Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

• Ellagic tannins extracted from medium-toasted French oak aged in open air spaces for minimum two years.
• Increases vanilla, custard and coconut aromas and prevents reductive characters.
• Improves wine structure and “sweetness.”
• Balances wine redox potential.

Recommendations: Prevent reductive notes; increase vanilla and coconut aromas; increase structure.
Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

• 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.

Nutrient and regulator of osmotic pressure, Nutriferm OsmoBacti helps selected malolactic bacteria survive in difficult wine conditions. When used at the end of the rehydration phase and prior to inoculation, OsmoBacti increases the rate of surviving cells thus allowing a more rapid start and faster conclusion of malolactic fermentation.
Application: Nutrient for malolactic bacteria for difficult ML conditions.
Dosage: 50 g for each 25 hL (660 gal) dose of bacteria

Food grade amylase enzyme (1.4-a-D-glucan-4-glucanohydrolase: EC.3.2.1.1) in liquid form, produced by a submerged fermentation of Bacillus licheniformis. The enzyme hydrolyses the glucoside a-d- 1,4 bonds of the starch at random, producing soluble dextrins and oligosaccharides.It is extremely stable to heat and works well at low pH levels.