Fermentation of White Wines
- 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)
- 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)
• 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)