Stability

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  1. Claril ZW
    • Vegan fining agent made from plant protein, chitosan and sodium activated bentonite.
    • Designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC).
    • Effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.

    RecommendationsClarification of white and rosé wine intended to be tartrate stabilized with Zenith or CMC.
    Dosage: 20-60 g/hL (1.7-5 lb/1,000 gal)

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    35-664-0010
    10 Kg
    $200.00
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    35-664-0002
    2.5 Kg
    $60.00
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  2. Claril ZR
    • Vegan fining agent made from plant protein, chitosan and bentonite.
    • Designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith.
    • Removes unstable color compounds, improves wine clarification and filterability and reduces sulfur off-flavors.

    RecommendationsClarification of red wine intended to be tartrate stabilized with Zenith.
    Dosage20 - 40 g/hL (1.7-3.4 lb/1,000 gal)

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    35-663-0002
    2.5 Kg
    $75.00
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    35-663-0010
    10 Kg
    $260.00
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  3. Claril QY
    • Purified yeast hulls, pre-activated chitosan.
    • Reduces astringency and bitterness.
    • Eliminates unstable color compounds.
    • Reduces reductive and vegetal characters.

    Recommendations: Allergen-free; vegan; reduce astringency; reduce bitterness; reduce reductive notes; reduce browning.
    Usage: Suspend in 10 times its weight of room temperature water. Stir constantly during addition and maintain in suspension for at least 30 minutes.
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

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    35-662-0010
    10 Kg
    $380.00
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    35-662-0001
    1 Kg
    $42.00
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  4. Claril HM

    For Use in Winemaking

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinyl pyrrolidone) and pre-activated chitosan.
    • Adsorbs heavy metals (Cu, Fe, Al) and removes hydroxycinnamic acids and low molecular weight catechins.
    • Prevents oxidation, browning, pinking and destruction of varietal thiols.
    • Prevents formation of copper haze.

    Tip: To increase effectiveness, keep CLARIL HM in suspension in wine for at least 1-2 hours.
    Recommendations: Prevent oxidation; reduce browning; preserve aromas; prevent copper haze.
    Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly

    For Use in Cider Making

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and pre-activated chitosan
    • Adsorbs heavy metals (Cu, Fe, Al) and removeshydroxycinnamic acids and low molecular weight catechins
    • Prevents oxidation, browning and oxidation of aromas

    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

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    35-661-0001
    2.5 Kg
    $540.00
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    35-661-0010
    10 Kg
    $1,680.00
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  5. Pluxbenton N

    Granular sodium bentonite. Pluxbenton N combines good clarification with excellent protein removal. Pluxbenton N is also very effective in reducing riboflavin, the molecule responsible for the “light-struck” defect in white wines.
    Application: Protein stabilization in white and rosé wines; clarify red, white and rosé wines; prevent “light-struck” defect
    Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

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    35-685-0001
    1 Kg
    $4.00
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    35-685-0020
    20 Kg
    $57.00
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  6. Claril AF

    A blend containing bentonite, PVPP, plant protein and silica. Claril AF is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness. The presence of bentonite in the formulation increases protein stability and guarantees good clarification.
    Application: Clarification of must and wine; prevent and treat oxidation and pinking.
    Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice
                   30-80 g/hL (2.5-6.7 lb/1,000 gal) in wine

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    35-666-0010
    10 Kg
    $400.00
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  7. EnartisTan Blanc
    • 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)

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    35-310-0001
    1 Kg
    $66.00
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    35-310-0012
    12.5 Kg
    $700.00
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  8. Protomix AF

    Complex containing bentonite, PVPP, plant protein and cellulose. Protomix AF is designed to clarify musts while simultaneously removing oxidizing and oxidizable polyphenolic substances along with proteins responsible for wine instability. It can also be used during alcoholic fermentation to detoxify must and enhance the metabolic activity of yeast.
    Application: Clarify and stabilize wine; prevent and treat oxidation.
    Dosage: During fermentation: 50-100 g/hL (4.2-8.3 lb/1,000 gal)
                  Wine: 30-100 g/hL (2.5-8.3 lb/1,000 gal)

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    35-668-0010
    10 Kg
    $280.00
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  9. EnartisPro Uno
    • 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)

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    35-921-0001
    1 Kg
    $165.00
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  10. 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
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  11. 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
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  12. Winy

    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

    Winy Addition Guidelines

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    35-820-0001
    1 Kg
    $6.50
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    35-820-0025
    25 Kg
    $122.50
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  13. Maxigum

    Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.
    Application: Color stabilization in red wines, increase structure and mouthfeel.
    Dosage: 0.2-1 mL/L (0.76-3.8 L/1,000 gal)

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    35-735-0010
    10 Kg
    $145.00
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    35-735-0025
    20 Kg
    $220.00
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  14. Pluxcompact
    • Granulated calcium bentonite sodium activated.
    • Generates limited amount of compact lees.

    Usage: Dilute in 10 times its weight of cold water, stirring constantly. Allow to swell 3-6 hours. Stir constantly during addition.
    Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

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    35-680-0001
    1 Kg
    $3.50
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    35-680-0020
    20 Kg
    $72.00
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  15. 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
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  16. 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
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    35-305-0015
    15 Kg
    $480.00
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  17. 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
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    35-304-0010
    10 Kg
    $410.00
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  18. 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
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    35-141-0001
    1 Kg
    $205.00
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  19. Surli One

    A polysaccharide complex made from yeast cell walls that have been enzymatically activated. When used in red, white and rosé wines, it contributes to protein, tartrate and polyphenol stabilization. It enhances the natural sensation of volume and contributes to better aromatic complexity and longevity in all wines. 
    Application: Sur lies ageing.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

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    35-425-0002
    2.5 Kg
    $190.00
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  20. EnartisTan Microfruit
    • 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)

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    35-303-0001
    1 Kg
    $210.00
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  21. 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
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  22. EnartisTan XC
    • 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)

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    35-919-0001
    1 Kg
    $105.00
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  23. EnartisStab Micro M

    For Use in Winemaking

    • Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
    •  Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
    • Designed for treatment of grapes, juice or must
    • Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them
    • Reduces sulfide defects, volatile phenols, VA and off-flavor production
    • Improves clarification and filterability

    Tip: Use Stab Micro M as a preventive treatment on grapes or juice to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
    Dosage: 10-30 g/hL (0.8-2.4 lb/1,000 gal)

    “Starting from a no-SO2 trial, using Enartis Stab Micro M has now become a part of my winemaking protocol on all of my red wines. It not only helps me to control spoilage organisms proactively, but also helps to reduce my SO2 addition with a better protection than SO2 on its own.”  
    Matthieu Finot, Winemaker, King Family Vineyards, VA

    For Use in Cider Making

    • Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
    • Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
    • Designed for treatment of juice or other turbid media prior to or during fermentation
    • Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth, and precipitates them
    • Reduces sulfide defects, VA and off-flavor production
    • Improves clarification and filterability

    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

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    35-762-0001
    1 Kg
    $300.00
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  24. EnartisStab Micro
    • Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
    • Preparation of pre-activated chitosan from Aspergillus niger
    • Removes spoilage organisms through fining
    • Recommended after fermentation and clarification with low turbidity
    • Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth and precipitates them
    • Improves clarification and filterability

    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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    35-761-0500
    500 g
    $320.00
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  25. 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
    - +

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