Herbaceous

More often drought and increasing summer temperatures result in grapes rich in sugar but far from phenolic and aromatic ripeness. Under these conditions, grapes contain high levels of pyrazines, alcohols and aldehydes (to six carbon atoms), responsible for unpleasant, herbaceous aromas.

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  1. Surli Velvet Plus

    For Use in Winemaking

    • Yeast mannoproteins extracted from yeast cell walls.
    • Antioxidant properties to extend shelf life of wine.
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency.
    • Improves colloidal structure and stability of wine.

    Tip: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
    Recommendations: Antioxidant; improve colloidal stability; improve mouthfeel; roundness and volume; softness; increase wine length; white, rosé and red wines; pre-bottling.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

    For Use in Cider Making

    • Completely soluble yeast polysaccharides rich in sulfur-containing peptide
    • Antioxidant properties to extend shelf life
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency
    • Improves colloidal structure and stability

    Application: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

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    35-460-0500
    500 g
    $350.00
    - +

  2. Surli Elevage
    • Inactivated yeast rich in free mannoproteins.
    • Improves aromatic cleanliness while preserving original fruit characteristics.
    • Improves wine balance, roundness, volume sensation and length. Balances and softens astringency.

    Recommendations: Improve mouthfeel; volume and roundness; softness; increase wine length; lees ageing; white, rosé and red wines; pre-bottling.
    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

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    35-435-0001
    1 Kg
    $175.00
    - +

  3. EnartisTan FF (Fresh Fruit)

    For Use in Winemaking

    • Blend of condensed tannins extracted from exotic species wood and fresh white grape skins
    • Good antioxidant capacity
    • Freshens wine aromas, reduces overripe fruit notes, imparts softness and protects from oxidation

    Recommendations: Freshen aromas; enhance floral and citrus aromas.
    Dosage: 0.5-10 g/hL (0.04-0.8 lb/1,000 gal)

    For Use in Cider Making

    • Blend of condensed tannins extracted from exotic species wood and fresh white grape skins
    • Excellent antioxidant capacity
    • Freshens apple aromas and imparts fresh apple texture in ciders with low tannins

    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

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    35-362-0001
    1 Kg
    $430.00
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  4. EnartisTan Extra
    • Tannin extracted from seasoned oak.
    • Enhances vanilla, caramel, cocoa and toasted oak aromas.
    • Contributes to softness and “sweetness” sensation and balances astringency.

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

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    35-335-0001
    1 Kg
    $640.00
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  5. EnartisPro Blanco
    • 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)

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    35-410-0001
    1 Kg
    $120.00
    - +

  6. EnartisTan Elegance
    •  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)

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    35-350-0001
    1 Kg
    $200.00
    - +

  7. AST
    • 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

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    35-825-0001
    1 Kg
    $41.00
    - +

  8. EnartisZym RS

    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

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    35-160-0001
    1 Kg
    $165.00
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  9. EnartisFerm Q4

    • 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)

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    45-075-0500
    500 g
    $40.00
    - +

  10. Nutriferm Arom Plus
    • 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)

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    35-211-0010
    10 Kg
    $450.00
    - +
    35-211-0001
    1 Kg
    $55.00
    - +
  11. EnartisZym RS(P)

    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

    RSP Settling

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    35-160-0100
    100 g
    $18.50
    - +

  12. EnartisFerm ES 488

    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

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    45-185-0500
    500 g
    $40.00
    - +
    45-185-0010
    10 Kg
    $500.00
    - +
  13. EnartisFerm ES181

    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)

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    45-120-0500
    500 g
    $40.00
    - +
    45-120-0010
    10 Kg
    $500.00
    - +
  14. Aromagum

    For Use in Winemaking

    • Gum Arabic solution.
    • Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time after bottling.
    • When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added to wine before microfiltration.

    Recommendations: Aromas stability; reduce astringency perception.
    Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

    For Use in Cider Making

    • Gum Arabic solution
    • Stabilizes aromas, intensifies fruit aroma perception and maintains freshness over time after bottling

    Application: When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added before microfiltration.
    Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

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    35-720-0025
    25 Kg
    $267.50
    - +
  15. EnartisTan Uvaspeed

    Enartis Tan Uvaspeed is a tannin extracted from unfermented white grape skins specifically for the treatment of wines during the maturation phase. The speed at which the tannin is extracted helps prevent oxidation and microbial degradation. Enartis Tan Uvaspeed immediately provides intense fruit notes as well as increased structure and softness which contribute to the overall balance of wine. Due to its limited reactivity with proteins, it can be used immediately prior to bottling.
    Application: Decrease astringency; increase structure and fruit notes.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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    35-365-0001
    1 Kg
    $415.00
    - +
  16. EnartisTan Skin
    • High molecular weight condensed tannins obtained from fresh white grape skins.
    • Improves aromatic cleanliness, enhances fruitiness and brightness.
    • Builds mid palate, improves mouthfeel and complexity.
    • Contributes to color stability.

    Tip: Highly recommended for varieties poor in skin tannins, short maceration and grapes with low phenolic extraction ratio.
    Recommendations: Color stability; freshen aromas; fruity aromas; balance mouthfeel; white, rosé and red wines.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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    35-360-0001
    1 Kg
    $450.00
    - +
  17. EnartisTan Rouge
    • 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

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    35-305-0001
    1 Kg
    $41.00
    - +
    35-305-0015
    15 Kg
    $480.00
    - +
  18. EnartisTan Fermcolor
    • 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

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    35-304-0001
    1 Kg
    $49.00
    - +
    35-304-0010
    10 Kg
    $410.00
    - +
  19. Nutriferm Arom
    • 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)

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    35-210-0001
    1 Kg
    $45.00
    - +
    35-210-0010
    10 Kg
    $390.00
    - +
  20. EnartisZym Color Plus
    • 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

    Color, Color Plus

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    35-141-0250
    250 g
    $55.00
    - +
    35-141-0001
    1 Kg
    $205.00
    - +
  21. Surli Velvet
    • Completely soluble yeast cell wall polysaccharides.
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency.
    • Improves colloidal structure and stability of wine.

    Tip: Filterable, Surli Velvet can be added immediately prior to bottling.
    Recommendations: Improve colloidal stability; aroma complexity; white, rosé and red wines; cider; pre-bottling.
    Dosage: 0.50-10 g/hL (0.04-0.8 lb/1,000 gal) 

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    35-455-0500
    500 g
    $340.00
    - +

  22. Unico #1
    • Ellagic oak tannin.
    • Intense and delicate vanilla, chocolate and toasted oak aromas.
    • Contributes to volume and structure of wine.

    Recommendations: Medium-toasted oak aromas; structure; balance mouthfeel; white, rosé, red and sparkling wines.
    Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

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    35-380-0250
    250 g
    $350.00
    - +

  23. EnartisTan TFT (Total Fruity)
    • Blend of condensed tannins extracted from wood of exotic species and fresh white grape skins.
    • Freshens wine aromas, reduces overripe fruit notes and increases softness, structure and wine length.

    Recommendations: Freshen aromas; fruity and spicy; antioxidant; balance mouthfeel; red and rosé wines.
    Dosage: 0.5-20 g/hL (0.04-1.7 lb/1,000 gal)

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    35-371-0001
    1 Kg
    $415.00
    - +

  24. EnartisTan Color
    • 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

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    35-920-0001
    1 Kg
    $185.00
    - +

  25. EnartisTan FT (Fruitan)

    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)

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    35-345-0001
    1 Kg
    $180.00
    - +

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