Winemaking Products

• Purified yeast hulls rich in sterols and unsaturated long-chain fatty acids.
• Helps maintain yeast membrane integrity, prevents and corrects fermentation anomalies.

Usage: Dissolve in 10 times its weight of water.
Dosage: 20-30g/hL (1.7 - 2.4 lb/1,000 gal)

• Amino acids, vitamins, mineral salts and micro-nutrients.
• 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 fermentations.

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. Its high polyphenol extraction capacity improves red wine structure, color intensity and stability. It respects varietal character and terroir, while enhancing floral, fruit and spice expression.
Recommendations: Fruit-forward red wines; varietal expression; intense color; medium-to-long ageing; Pinot Noir, Syrah, Zinfandel, Grenache, Nebbiolo, Sangiovese, Cinsault, Pinotage, and Barbera.
Dosage: 200 g/ton

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)

• Liquid pectolytic enzyme preparation, developed for thermovinification and flash-detente
• Optimal activity at 55°C (131°F). Stays active at temperatures over 65°C (150°F)
• Improves extraction and stabilization of color compounds
• Highly effective in improving clarification and filterability

Dosage: 0.5-4 mL/hL (20-150 mL/1,000 gal) or 20-60 mL/ton

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)

• 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.

Enartis Tan Microfruit is a formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the micro-oxygenation of red and rosé wines. Microfruit, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. Microfruit is particularly suitable during micro-oxygenation but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration...).
Application: Micro-oxygenation of red and rosé wines.
Dosage: 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)

The classic red Bordeaux isolate for high quality red wine production including Merlot, Zinfandel, Cabernet, Syrah, and other varietals. VQ 51 enhances varietal aromas and adds to complexity by improving fruit notes. Thanks to the abundant release of mannoproteins, it contributes to color stability and increased mouthfeel.
Application: Structured, complex red wines; Bordeaux varietals.
Dosage: 200 g/ton

• Moderate speed fermenter
• Short lag phase
• Wide fermentation temperature range (10-25°C)
• Alcohol tolerant (up to 17%)
• Low nutrient requirements
• Low VA, H2S and SO2 production
• Preserves varietal fruit characters and produces delicate wines

Recommendations: Varietal expression; white, rosé and sparkling wines; barrel fermentation.
Dosage: 20-40 g/hL (1.7-3.4 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

For Use in Winemaking

Yeast selected for the production of traditional method sparkling wines. Resistant to high °Brix, high alcohol content, low pH and low temperatures, it is a fast fermenter that produces elegant and clean wines.
Recommendations: Base wines; sparkling wines; traditional method; white and rosé wines.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

For Use in Cider Making

Yeast selected for the production of traditional method sparkling wines. Produces refined aromas, clean fermentations in difficult conditions and complex ciders with elegant aromatics. Ferments well at lower temperatures, low nutritional requirements and minimal H₂S production in must/juice with insufficient YAN.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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

• Moderate speed fermenter
• Short lag phase
• Medium nutrient requirements
• Low VA and H₂S production
• Produces aromatic wines and intense tropical fruit, pineapple, passion fruit and banana notes.

Recommendations: Neutral grapes; ester and acetate production; young wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Winemaking

A strain that produces intense floral aromas of white roses, hawthorn, etc. and of sweet white fruit such as pear and apricot. It is suitable for the fermentation of white wines as well as rosé and young red wines to enhance aromatic complexity
Application: Fresh and easy to drink wines.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

For Use in Cider Making

Quick fermenter, delicate aromas of apple blossom, candied apple and spices. At moderate fermentation temperatures (18- 24°C), shows increase in floral and fruit notes, producing elegant and complex ciders. 
Dosage: 20-40 g/hL (1.7-3.3 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)

A vigorous strain with high alcohol tolerance (17%), able to ferment at low temperatures. It can be used in the vinification of white, red and rosé wines as well as in the production of sparkling wine fermented in the bottle and stainless steel tanks. It produces wines with very clean aromas that express the characteristics of the grape.
Application: White, red and rosé wines; sparkling wine.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

This blend of two different strains (Saccharomyces cerevisiae + bayanus) is highly successful in preventing sluggish and stuck fermentations with high alcohol tolerance (16.5%), minimal nitrogen needs, wide range of fermentation temperatures (12- 34°C, 54-93°F), and a great capacity to dominate. It respects the varietal aromatic characteristics of the grape.
Application: Prevention of sluggish and stuck fermentations; wine with high alcohol content; late-harvest wines.
Dosage: 200-400 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

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)

Isolated from Primitivo grapes in the South of Italy. Recommended for the production of Primitivo and Zinfandel destined for medium to long-term ageing. It respects the aromatic profile of the grape variety and terroir as well as increases ripe berry aromas and spicy notes. Ideal for the production of complex and well-structured wines with an elegant bouquet of cherries and plums.
Application: Enhance berry and spice notes; medium-long term aged wines.
Dosage: 200 g/ton

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.

Composed of highly reactive tannins which limit oxidation and the activity of oxidative enzymes. In the case of grapes affected by Botrytis cinerea and rot, Tan Antibotrytis reduces the action of oxidase (laccase) produced by the parasitic fungus. In situations where the production process involves a long pre-fermentative phase, Tan Antibotrytis prevents loss of quality due to the oxidation of anthocyanins, the molecules responsible for the color of red grapes, and aromatic compounds. In the treatment of healthy grapes, Tan Antibotrytis has an antioxidant effect that is synergistic with SO2.
Application: Prevent oxidation of aromatic compounds and color in grapes and must.
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)

• Condensed tannins extracted from white grape skins.
• Antioxidant, protects from browning and preserves aromatic freshness.
• Enhances fruit and floral notes, balances mouthfeel and increases length.
• Improves aromatic stability and freshness through ageing.

Recommendations: Antioxidant; increase length; enhance floral notes; white and rosé wines; cider.
Dosage: 5-15 g/hL (0.4-1.3 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

• 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)

Micro-granulated gallic tannin with high antioxidant activity. It can be added to wine to enhance sulfur dioxide’s antioxidant and anti-microbial activity. As it does not react with proteins or color, it is ideal for the treatment of white wines and can be used at bottling. It is sensory-neutral and very effective even at low doses and does not affect wine aroma. In white wines, it prevents reductive characters caused by exposure to ultraviolet (“light-struck” defect).
Application: Anti-oxidant protection; prevent “light-struck” defect.
Dosage: 4-8 g/hL (0.3-0.6 lb/1,000 gal) during fermentation

Enartis Tan Rouge is a mixture of tannins specifically designed to favor the stabilization of red wine color. When added during crushing, cold soak or maceration, it protects color molecules from oxidation and participates in the formation of tanninanthocyanin complexes which are stable with time. Additionally, Enartis Tan Rouge reinforces the structure of the wine and imparts balance because it is not astringent.
Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
Dosage: 100-400 g/ton at the crusher or during fermentation

Enartis Tan Fermcolor is a blend of condensed and hydrolysable tannins designed specifically for the production of red wines intended for medium-long ageing. When used during cold-soak maceration, it contributes to color stabilization, imparts aromatic complexity by increasing oak and fruit notes, and increases structure due to the sweet and low astringency tannins that it releases.
Application: “Sacrificial” tannin; structured red wines with medium to long ageing potential.
Dosage: 200-400 g/ton

Enartis Tan FP is a mixture of condensed tannin and ellagitannin. When added to red grapes during crushing or cold-soak, it acts in synergy with natural wine tannins to protect anthocyanins from oxidation while favoring the formation of stable color compounds. The ellagitannin fraction of Enartis Tan FP assures a good reaction with must proteins which favors the removal of oxidative enzymes (laccase) and facilitates the natural clarification process which occurs at the end of primary fermentation. It is recommended for additions at the crusher for a more complete anti-oxidant effect with SO2.
Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
Dosage: 150-400 g/ton at the crusher or during fermentation

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)

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)

• Amino acids, vitamins (thiamine), mineral salts and trace elements.
• 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 a ester and acetate producer 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)

• Amino acids, vitamins, mineral salts and micro-nutrients
• Shortens lag phase, prevents formation of H₂S and acetic acid, and increases production of glycerol and 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

• Liquid pectolytic enzyme preparation developed for juice clarification by flotation.
• High pectin-lyase content for fast depectinization and quick decrease in viscosity.

Dosage: 0.5-2 mL/hL (19-75 mL/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.

• Yeast cell walls
• Removes toxins and promotes clean and complete fermentations

Usage: Dissolve in 10 times its weight of water.
Dosage: 20-30 g/hL (1.7-2.4 lb/1,000 gal)

Fermentation adjuvant containing yeast hulls rich in readilysoluble mannoproteins. When added during inoculation, the mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of Pro Uno produces wines which are more stable with young, intense and fresh color, greater aromatic persistence, and larger volume and softness in the mouth.
Application: Red, white and rosé juice.
Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

Also known as Enartis Pro “eXPression” is a blend of PVI/PVP and yeast derivatives rich in immediately available mannoproteins. Due to its high capacity for removing metals during the beginning of fermentation, it increases the expression of thiolic aromas by neutralizing the damaging effects of copper and iron, which are responsible for the oxidation of fermentation aromas. It is recommended for the protection of aromas and aromatic precursors of non-thiolic varieties allowing for the full expression of the varietal characteristics.
Application: Aroma stability in white and rosé wines.
Dosage: 50-80 g/hL (4.2-6.7 lb/1,000 gal)

For Use in Winemaking

• PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and yeast derivatives rich sulfur-containing amino acids and oligopeptides, that release a large amount of readily- soluble mannoproteins
• Removes heavy metals 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
• Allows production of two different wines from the same juice by modulating the aromatic profile
• Improves resistance to oxidation

Tip: Enartis Pro FT can also be used to produce two different wines from the same juice by modulating the aromatic profile. Recommendations: Antioxidant; enhance fruity aromas; enhance varietal aromas; improve resistance to oxidation; aroma stability; white and rosé wines; thiolic varieties.

Dosage: 50-80 g/hL (4.2-6.7 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)

A fermentation coadjunct which is a mixture of cell wall polysaccharides high in soluble mannoproteins, grape seed tannins and ellagitannins. It is specifically designed to favor the condensation of anthocyanins/tannins during the fermentation of red grapes. Wines treated with Enartis Pro Tinto have vibrant color, more intense and persistent fruit aromas and are softer and better balanced. Particularly recommended to soften the astringency of grapes destined for the production of grand red wines.
Application: Color stability; fruit aromas; improved balance and complexity.
Dosage: 150-400 g/ton

• Yeast derivatives rich in sulfur-containing peptides obtained by thermal treatment
• Releases large quantities of readily-soluble mannoproteins
• Elevates 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; aroma protection; improve mouthfeel; white, rosé and red wines; oak fermentation; young red wines; 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

• Yeast derivatives rich in sulfur-containing peptides that release large quantities of mannoproteins.
• Ensures antioxidant protection.
• Produces fresher and more intense aromatic profiles.

Recommendations: Antioxidant; aroma protection; improve mouthfeel; fresh and young whites.
Dosage: 20-50 g/hL (1.7-4.2 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)

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)

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

• Gallic and condensed tannins extracted from grape seed tannins and yeast derivatives rich in antioxidant peptides.
• 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: 180-350 g/ton

Enartis Tan XC is a blend of tannins developed to increase color stability in young red and rosé wines. It favors copigmentation between alcohol extracted co-factors and free anthocyanins in the must. The color complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins.
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)

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

Enartis Tan E is highly reactive and specifically designed for color stabilization of red wines throughout the winemaking process. It is water extracted from non-fermented grape seeds. This process creates a very reactive tannin that is initially hard but softens and becomes pleasant on the palate as it ages. Enartis Tan E contains a high concentration of proanthocyanidins, low molecular weight monocatechins, which quickly react and condense with free anthocyanins. This process leads to the creation of long-lasting color. It is particularly recommended during macro-oxygenation.
Application: Color stabilization; thermovinification; enhance body and structure.
Dosage: During maceration: 10-30 g/hL (0.8-2.5 lb/1,000 gal)
                 Between alcoholic and malolactic fermentation: 3-15 g/hL (0.25-1.2 lb/1,000 gal)
                 For white wines: 0.4-3 g/hL (0.03-0.25 lb/1,000 gal)

Enartis Tan V (Vinification) is a highly reactive, condensed tannin specifically designed for the color stabilization of red wines during fermentation. It is extracted with water from nonfermented grape seeds that contains a high concentration of low molecular weight catechins. It quickly reacts and condenses with free anthocyanins thus leading to long-lasting color stability.
Application: Color stabilization; thermovinification; grapes that have not achieved phenolic maturity.
Dosage: During maceration: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

For Use in Winemaking

• Gallic and condensed tannins extracted from exotic species of wood.
• Extraction process at cold temperature to preserve aromatic precursors from wood.
• Provides terpenes and norisoprenoids to enhance floral, citrus and fruity notes.

Tip: To optimize aromatic effect, use Tan Citrus at 1/3 of fermentation in combination with a yeast that expresses terpenes and nor-isoprenoids.
Recommendations: Enhance floral and citrus notes; white and rosé wines.
Dosage: 2-15 g/hL (0.2-1.2 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)

• 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 

Complex nutrient containing mineral and aminoacidic nitrogen, thiamine and purified cell walls. Designed to facilitate primary fermentation and to prevent stuck fermentations due to biochemical causes. Providing suitable amounts of YAN, vitamins and mineral salts, it ensures that the yeast will produce a pleasant aroma as well as low levels of hydrogen sulfide and other unwanted characteristics.
Application: Correction of musts with low nitrogen content; nutrient correction of very clean white and rosé musts.
Dosage: 30-40 g/hL (2.5-3.4 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

• 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

An extremely pure and active powdered pectolytic enzyme preparation that is particularly useful for the cold settling of must. Enartis Zym 1000 S carries out a hydrolytic action on grape pectins, accelerating juice clarification.
Application: Settling of must.
Dosage: 1-2 g/hL (0.08-0.2 lb/1,000 gal)

• 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)

• 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, medium-heavy toast.
• Complex and subtle aromatic impact: coffee, caramel, vanilla, coconut.
• 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.
• Respects aromatic characters of grapes/wine/cider and enhances freshness and fruitiness.
• Increases volume, roundness and softens tannin structure.
• 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.
• Enhances fruit, vanilla, coconut, cedar and freshness. Preserves aromatic characteristics.
• 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, medium-toasted.
• Vanilla, coconut, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
• Increases smoothness, volume and freshness 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-toasted.
• Vanilla, coconut, butter, cappuccino, and licorice.
• Increases smoothness, 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-toasted.
• Spicy, black pepper, caramel, licorice, vanilla and coconut notes. Enhances freshness, 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.
• Very complex and intense spice aroma.
• Increases smoothness 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-toasted.
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.
• Café 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 plus toast.
• Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut and licorice.
• Increases volume, structure and 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)

• 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)

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

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