Winemaking Products

• EnartisFerm Q ET is a multipurpose yeast that does not require rehydration.
• Direct inoculation (EasyTech) saves time and labor and facilitates yeast preparation, but above all, it reduces the risk of mistakes that can compromise a good fermentation process.
• EnartisFerm Q ET is a varietal strain, good fermenter in a wide temperature range that is well suited to the fermentation of quality white, red and rosé wines.

Applications: Direct inoculation; white, red and rose wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• 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)

• 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

For Use in Winemaking

• Fast fermenter
• Medium nutrient requirements
• Low VA and H2S production
• Expresses terpenes and norisoprenoids (ß-glycosydase activity)
• Produces complex wines with intense zesty, citrus, grapefruit, tropical fruit, peach, pear and pineapple aromas 

Tip: Increase terpenes and norisoprenoids production by using Enartis Tan Citrus during fermentation
Recommendations: Varietal expression; citrus aromas; thiol production; terpenes and norisoprenoids production; ester and acetate production
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

Enartis Ferm Q Citrus gave my wines incredible aromatics and massive sensory expression. We frequently perceive distinct notes of pineapple, orange and guava. Enartis Ferm Q Citrus reminds me of landing in Hawaii!
Lucas Meeker, Winemaker, The Meeker Vineyards, CA

For Use in Cider Making

Intensifies zesty and fresh notes of citrus, tropical fruit, flowers, peach, pear and pineapple. Low producer of H₂S. Minimal nutrition requirements.
Tip: Aroma production is increased by using in combination with Enartis Tan Citrus during fermentation.
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

• Liquid enzymatic preparation with primary pectolytic and betaglucanase activities and secondary rhamnosidase and
• hemicellulase activities.
• Improves clarification and filterability of must and wine due to its ability to hydrolyze pectins and polysaccharides from grapes and polysaccharides produced by microorganisms, such as glucans.
• Can be used also to accelerate the release of mannoproteins both in fermentation and during maturation on lees.

Recommendations: Improve clarification and filterability of must and wine; accelerate mannoprotein extraction; improve wine stability.

Dosage: 2-4 mL/hL (75-150 mL/1,000 gal)

• Blend of a cryophilic strain Saccharomyces uvarum and a strain of Saccharomyces cerevisiae ex ph. r. bayanus.
• In fermentations at low temperatures, it finds the ideal conditions to express its enological qualities: low yield sugar/alcohol, high glycerol, low volatile acidity, high ß-phenyl alcohol (rose and spicy aromas).
• Preserves juice acidity producing malic and succinic acids.

Recommendations: White, red and rosé wines; low temperature fermentations; late harvest.
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

• 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)

• Fast fermenter
• High nutrient requirements
• Low VA, SO₂ and H₂S production
• Expresses thiols (ß-lyase activity)
• Produces complex wines with high mineral, roasted coffee and flinty notes. Intense gunpowder, citrus, grapefruit, tropical fruit, pear and pineapple aromas

Recommendations: Minerality; “flinty”; varietal expression; thiol production; ester and acetate production; intense aromas
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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

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)

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

• Moderate speed fermenter
• Medium/high nutrient requirements
• Low VA, H₂S and SO₂ production
• Expresses thiols (ß-lyase activity)
• Fermentation at 15-17°C favors fresh citrus and mineral notes; 18-21°C favors tropical and stonefruit aromas
• Low producer of riboflavin: reduce risk of light-struck defect

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

• Blend of condensed tannins extracted from wood of exotic species, ellagic oak tannins and condensed tannins extracted from grape seeds.
• Specifically developed for micro-oxygenation, it has a synergistic effect with oxygen on color stabilization.
• Enhances aromas of fresh red fruit, reduces herbaceous notes, increases softness and reduces bitterness.

Tip: Enartis Tan Microfruit can be added any time wine comes in contact with oxygen.
Recommendations: Color stability; macro-oxygenation; micro-oxygenation; fruity aromas; reduce herbaceous notes; red and rosé wines.
Dosage: During racking: 5 – 10 g/hL (0.4-0.8 lb/1,000 gal)
                During micro-oxygenation: 5 – 20 g/hL (0.4-1.7 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

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)

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

• 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)

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

A good fermenter and with adequate nutrition, it produces fermentation esters that enhance the fruit character of wine, while respecting the varietal characteristics of the grape. It is also able to remove a portion of malic acid (about 25%).
Application: Rosé wines; 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)

For Use in Winemaking

Late harvest Zinfandel isolate from Williams-Selyem Winery (California). It is considered one of the most robust California yeast strains. It respects varietal and terroir character, increases freshness, fruit and spice expression, while contributing to complexity, enhancing structure and contributing to color stability.
Recommendations: High °Brix; high alcohol wines; fruit-forward wines; white, rosé and red wines; restart stuck fermentations. 
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)

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.

• Mixture of gallic tannins and ellagic chestnut tannin.
• Intense antioxidant, antiradical and antioxidasic properties, it protects color and aromatic compounds from oxidation with a long lasting effect.
• Protects from oxidation, limits oxidasic enzyme activities and strengthens the protective action of SO2.

Recommendations: “Sacrificial” tannin; antioxidant; antioxidasic; moldy grapes; white, rosé, sparkling and red wines.
Dosage: White and red grapes: 50-200 g/ton
                 Juice: 3-20 g/hL (0.25-1.7 lb/1,000 gal)
                 Wine: 2-10 g/hL (0.2-0.8 lb/1,000 gal)

• Micro-granulated ellagic tannins.
• Highl reactivity with proteins, it facilitates clarification, improves protein stability and reduces bentonite protein fining.

Recommendations: Protein removal; clarification; white and rosé wines; cider.
Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal)

• 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)

• 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

• Blend of condensed tannins extracted from exotic species wood and ellagic tannins from chestnut trees and tara.
• High antioxidant activity, protects color and aromatic compounds from oxidation and contributes to color stabilization.
• Enhances aromatic complexity, softens structure, and improves length and ageing potential.

Recommendations: “Sacrificial” tannin; antioxidant; thermovinification; flash détente.
Dosage: 200-400 g/ton

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)

• 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)

• 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

• 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.

• Yeast hulls with high content of immediately soluble mannoproteins.
• Improves aroma persistence, color stability and wine shelf life.
• Softens astringency, balances bitterness and increases roundness.

Recommendations: Improve mouthfeel; roundness and volume; softness; increase wine length; white, rosé and red wines.
Dosage: 10-30 g/hL (0.8-2.4 lb/1,000 gal)

• Insoluble copolymers of polyvinylimidazole and polyvinylpyrrolidone (PVI/PVP), inactivated yeast with high content of soluble mannoproteins.
• Removes heavy metals and limits the damaging effects of copper and iron responsible for wine oxidation.
• Softens astringency and balances bitterness.
• Improves resistance to oxidation, producing fresher and longer lasting aromas.

Recommendations: Antioxidant; fruity aromas; improve resistance to oxidation; white and rosé wines.
Dosage: 30-50 g/hL (2.5-4.2 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)

A mixture of cell walls with a high content of soluble mannoproteins and condensed and ellagic tannins, specifically designed for red grape fermentation. Wines treated with Enartis Pro Round have more vibrant and stable color, intense fruit aromas and a softer and well balanced profile. Recommended for rosé and young red wines, especially with high acidity and astringency.
Application: Rosé and young red wines; color stability; enhance fruit aromas; increase volume and structure.
Dosage: 150-500 g/ton

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)

Enartis Ferm Q5 is a yeast strain suitable for the production of highquality, varietal red wines destined for extended barrel ageing. It helps with the expression of primary aromas from norisoprenoids contained in red grapes. Enartis Ferm Q5 intensifies notes of red fruit (strawberry, raspberry, black cherry) and flowers (violet and rose) naturally present in red grapes by using the aminoacids of juice to produce secondary aromas – esters and higher alcohols. It also increases wine complexity with spicy notes. Due to its excellent extraction capacity, it results in wines with intense and stable color, soft structure, and suited for barrel ageing. Enartis Ferm Q5 is recommended for the production of big, fruit-forward and complex red wines destined for medium and long ageing.
Application: High-quality, varietal red wines destined for extended barrel ageing.
Dosage: 200 g/ton

• Condensed tannin from grape seeds and wood of exotic species, inactivated yeast, ellagic tannin and gallic tannin.
• Protects anthocyanins and aromatic compounds from oxidation.
• Highly reactive in condensing with anthocyanins to form stable color pigments.
• Promotes production of spicy and dark fruit aromas.

Recommendations: Antioxidant; color stability; condensation; freshen aromas; enhance complexity.
Dosage: 100-400 g/ton

• Low molecular weight mono-catechins and condensed tannins extracted from the wood of exotic species and untoasted oak.
• Due to its planar shape and high reactivity, it promotes co-pigmentation and increases color stability in young red and rosé wines.

Tip: Fraction the addition in two parts: at crushing and after inoculation.
Application: Stabilization through anthocyanin copigmentation; young to medium aged red wines; rosé.
Dosage: 70-360 g/ton Rosé: 2-15 g/hL (0.2-1.2 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)

• Condensed tannin extracted from unfermented white grape seeds with a high concentration of mono-catechins.
• Highly reactive, it specifically condenses free anthocyanins to promote a long-lasting color.
• One of our best tannins for color stabilization, particularly efficient during macro-oxygenation to condense with anthocyanins via acetaldehyde bridges.
• Increases wine structure, aromatic complexity and prevents premature oxidation.

Recommendations: Color stability; condensation; micro-oxygenation prior to malolactic fermentation; micro-oxygenation; increase wine structure; thermovinification; flash-détente.
Dosage: Red and rosé must: 5 - 20 g/hL (0.4-1.7 lb/1,000 gal)
               Micro-oxygenation and red wines: 3 - 15 g/hL (0.25-1.3 lb/1,000 gal)
               White and rosé wines: 0.5 - 3 g/hL (0.04-0.25 lb/1,000 gal)

• Condensed tannin extracted from unfermented white grape seeds.
• Highly reactive, it specifically condenses with free anthocyanins to protect them from oxidation and promote long-lasting color stability.

Application: Color stability; condensation; short maceration; thermovinification; flash détente; balance mouthfeel; increase wine structure.
Dosage: During maceration: 10-30 g/hL (0.8-2.5 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)

• Blend of condensed tannin extracted from exotic species wood, chestnut tannin and tare tannin.
• High antioxidant activity, it protects color and aromatic compounds from oxidation.
• High reactivity with proteins, it inhibits oxidase enzymes (laccase) and facilitates clarification.

Recommendations: “Sacrificial” tannin; antioxidasic; antioxidant; color stability; red and rosé wines.

• 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; moldy grapes; 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

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 

• Ammonium phosphate, inactivated yeast, thiamine.
• Facilitates fermentation and prevents stuck fermentations.
• Prevents production of H2S.

Usage: Dissolve in 10 times its weight of water and let stand 15-20 minutes before addition to juice.
Application: Correction of musts with low nitrogen content; nutrient correction of very clean white and rosé musts. 
Dosage: 30-50 g/hL (2.5-3.4 lb/1,000 gal)

Fermentation aid composed of pure powdered cellulose. It promotes clean, healthy fermentations by removing medium chain fatty acids (particularly C8 and C10) and their esters which are responsible for inhibiting yeast growth. It also provides solids to promote yeast growth in very clean juice, removes elemental sulfur thus reducing the formation of sulfide aromas during fermentation and assists in the removal of excess copper from wine.
Application: Fermentation aid; stuck fermentations.
Dosage: During fermentation: 10 g/hL (0.8 lb/1,000 gal)
                 Stuck fermentations: 20 g/hL (1.7 lb/1,000 gal)

• Inactivated yeast.
• Removes toxins and promotes clean and complete fermentations.

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

• 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

• Purified, micro-granulated preparation of lysozyme
• Antibacterial activity specific for the control of lactic acid bacteria. Does not interfere with primary fermentation. Alternative to SO2 to control the development of lactic acid bacteria
• Delays or prevents MLF

Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal)

• Micro-granulated pectolytic enzyme preparation with significant ß-glucanase activity, developed to enhance wine sensory characteristics during lees ageing and improve wine filterability
• Accelerates yeast cell lysis and increases mannoprotein content in wines matured on lees
• Enhances roundness, volume and mouthfeel
• Improves filterability, especially for wines made with Botrytis infected grapes

Dosage: 2-10 g/hL (0.17-0.8 lb/1,000 gal)

• 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, improve juice clarification and protein stability
• Rich in cellulasic, hemicellulasic and proteasic side activities
• Contributes to protein stability

Dosage: 20-40 g/ton

For Use in Winemaking

• Micro-granulated pectolytic enzyme preparation developed to increase aromatic expression, press yield and juice clarification
• Hemicellulasic and ß-glycosidasic side activities to reduce juice viscosity, maximize juice yield and increase aromatic intensity of wines from grapes with glycosylated precursors (terpenes, norisoprenoids, etc.)

Dosage: 10-30 g/ton or 3-4 g/hL (0.25-0.3 lb/1,000 gal)

For Use in Cider Making

• Micro-granulated powdered pectolytic enzyme with hemicellulasic and ß-glucosidasic activities
• Reduces cider viscosity and improves filterability
• Increases aromatic intensity and complexity

Applications: Addition to cider only, post-fermentation.
Dosage: 3-6 g/hL (0.25-0.50 lbs/1,000 gal) for cider

• Freeze-dried form
• Provides a quick start and complete malolactic fermentation
• Reduces the risk of spontaneous fermentations
• Production of wines with better sensory attributes

Recommendations: Fast malolactic fermentation in white, red and rosé wines; Sequential inoculation; Co-inoculation.

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

• 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.

• 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.
• 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 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-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, 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.

Soluble powder, superior to typical oak alternatives. Incanto N.C. White is composed of oak and acacia tannins and yeast polysaccharides. It can be used during wine fermentation to mimic the effect of untoasted oak powder or chips. Incanto N.C. White protects juice from oxidation and prevents the appearance of reductive odors. Additionally, it provides light notes of flower and vanilla, increases the flavor of fresh fruit, and enhances softness and volume.
Application: Anti-oxidant protection; enhance aromatic complexity; increase volume and structure.
Dosage: 5-30 g/hL for white must
               10-50 g/hL for rosé and red must

• Soluble wood extract from toasted oak, cherry tree wood and yeast cell walls rich in antioxidant sulfur peptides.
• Mimics the effects of oak powder.
• Promotes color stabilization, prevents oxidation, enhances fresh red fruit notes and increases wine volume, structure and length.

Recommendations: Color stability; antioxidant; complexity; fruity and spicy aromas; volume and structure; freshen overripe fruit.
Dosage: 5-50 g/hL (0.4-4.2 lb/1,000 gal)

Soluble powder, superior to typical oak alternatives for the fermentation of white and red grapes. It can be used to mimic the effect of medium-toasted oak powder or chips. Incanto N.C. contributes all oak chip-extractable compounds that can impact color stabilization, aromatic complexity and balance. The use of Incanto N.C. during alcoholic fermentation provides all the benefits of oak, while avoiding operational problems such as clogging mechanical parts, difficult sanitation, waste treatment/ elimination, etc.
Application: Color stabilization, increase aromatic complexity, increase volume and structure.
Dosage: 20-50 g/hL for red must 
              5-30 g/hL for white juice

Soluble powder, superior to typical oak alternatives for the fermentation of red grapes. Incanto N.C. Red is a soluble mixture of toasted oak tannin and yeast polysaccharides that can be used to mimic the effect of medium-plus toasted oak powder or chips. Incanto N.C. Red decreases green aromas of unripe grapes, prevents reduction, and increases color stability. Its use provides notes of toasted oak and increases structure, volume and the sensation of sweetness.
Application: Prevent reduction, reduce green notes, increase aromatic complexity, increase volume and structure.
Dosage: 20-50 g/hL for red must.

• Soluble oak extract from heavy-toasted oak and yeast cell walls.
• Mimics the effect of French oak, heavy-toast oak powder.
• Enhances toasted oak aromas and aromatic complexity, increases volume, structure and balance. Masks herbaceous notes from unripe grapes
• Improves color stability.

Recommendations: Heavy-toasted oak; reduce herbaceous notes; color stability; complexity; volume and structure.
Dosage: 5-50 g/hL (0.4-4.2 lb/1,000 gal)

In addition to ensuring a complete and clean fermentation, this yeast strain is used to produce ‘modern’ style base white with intense aromas of fresh fruit. It releases a large amount of mannoproteins during sur lies ageing that improve mouthfeel and color stability.
Recommendations: White, rosé and red sparkling base wines; aromatic sparkling wines; prise de mousse; pressure tank; Charmat method.
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) for base wine

• Inactivated yeast with a high content of soluble mannoproteins.
• Softens astringency and improves color stability.

Recommendations: Improve mouthfeel; roundness and volume.
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) in red wine

Particularly vigorous yeast strain that adapts to all types of wine. It respects the varietal expression of the grape but if properly nourished, produces delicate fermentative aromas that increase wine complexity. Thanks to its partial demalicant action and its ability to synthesize nice amounts of glycerol, it produces round and voluminous wines on the palate.
Application: White, red and rosé wines.
Dosage: 20-40 g/hL

• Yeast derivatives rich in sulfur-containing peptides that release large amount of readily-soluble mannoproteins.
• Ensures antioxidant protection and protects aroma and color.
• Improves colloidal, protein and tartrate stability and foaming properties
• Increases shelf life of base wines and protects wine during storage before second fermentation.
• Produces fresh, round and balanced sparkling base wines. 
Recommendations: Antioxidant; aroma protection; improve mouthfeel; improve foaming properties; protect base wine during storage.
Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

Used for primary fermentation of base wines and prise de mousse in pressure tanks, it assures a regular and complete fermentation. It produces very clean wines characterized by delicate white fruit aromas, low volatile acidity and an elegant palate.
Recommendations: Primary or secondary fermentation of wines produced using the Charmat Method. 
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) for base wine
                 10-20 g/hL (0.8-1.7 lb/1000 gal) for second fermentation