Recent innovations

• 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)

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

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

• Fast fermenter.
• Low nutrient requirements.
• Low VA, H₂S and SO₂ production.
• Expresses thiols (ß-lyase activity).
• Produces white and tropical fruit aromas, increasing aromatic complexity without overshadowing primary 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)

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)

• Gallic tannins.
• High antioxidant activity and antimicrobial activity, it strengthens the protective action of SO2.
• Protects wine from browning, “light-struck” defects and oxidation.

Recommendations: Antioxidant; prevent browning; prevent “light-struck” defects; white and rosé wines.
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

• Blend of condensed tannin extracted from exotic species wood, chestnut tannin and tare tannin.
• Intense antioxidant and antioxidasic activities, it inhibits laccase, PPO and protects color and aromatic compounds from oxidation.
• Favors the formation of stable color compounds.
• Reinforces wine structure and improves wine balance.

Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
Dosage: 100-400 g/ton at the crusher or during fermentation

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

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

For Use in Winemaking

• Complex additive containing DAP yeast hulls, and cellulose.
• Prevents irregular kinetics while maintaining efficient sugar transports.
• Improves yeast alcohol tolerance, prevents H₂S formation and exerts detoxifying action.

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

• Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
• Prevents irregular kinetics while maintaining efficient sugar transport
• Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action 

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Autolyzed yeast with an elevated content of free amino acids and survival factors and thiamine hydrochloride (vitamin B1).
• The high content of selected amino acids used by yeast as precursors of aromatic compounds to increase intensity, freshness and complexity.

Tip: To increase the aromatic impact of Nutriferm Arom, use an ester and acetate producing yeast.
Usage: Dissolve in 10 times its weight of water and add to juice after yeast inoculation.
Dosage: 30 g/hL (2.4 lb/1,000 gal)

• Micro-granulated enzyme preparation developed to accelerate and increase phenolic compounds extraction and improve color stability
• Rich in cellulasic and hemicellulasic side activities.
• Hydrolyzes proteins and reduces precipitation of tannins and pigments.
• Improves color stability and intensity.

Dosage: 20-40 g/ton

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)

• 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)

• Solution of carboxymethyl cellulose (CMC) and gum Arabic, selected for their high filterability.
• Synergistic effect to stabilize against tartrate precipitation. Inhibits the formation, growth and precipitation of potassium
  bitartrate crystals.

Recommendations: Tartrate stability; white, rosé and sparkling wines; volume and roundness.
Dosage: 20-200 mL/hL (0.95-7.6 L/1,000 gal)

• Inactivated yeast with high content of immediately soluble mannoproteins.
• High antioxidant protection.
• Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
• Softens astringency and balances bitterness.
• Improves color, protein and tartrate stability.

Recommendations: Antioxidant; improve mouthfeel; white, rosé and red wines; fruity and spicy aromas; roundness and volume; softness; increase wine length; cider.
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

• 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

•  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)

• 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; Botrytis cinerea affected fruit; 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

For Use in Winemaking

• Liquid pectolytic enzyme preparation, rich in cellulasic and hemicellulasic side activities.
• Break down “hairy zone” of pectins and hemicelluloses.
• Intense clarification and fast depectinization.

Recommendations: Settling of difficult-to-clarify musts; varieties rich in pectins; improve wine clarification and filterability; flotation.
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

• Moderate speed fermenter.
• Medium nutrient requirements.
• Produces elegant, complex, varietal wines with spicy and red fruit aromas and balanced structure.
• Excellent for terroir expression and high-quality grapes.

Application: Varietal expression; esters production; medium to long ageing; premium red wines; intense and stable color; structure and roundness.
Dosage: 200 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

• Medium speed fermenter.
• Medium/high nutrient requirements.
• Low VA, H2S and SO2 production.
• Produces fresh and long-lasting aromas of green apple, pear, flowers and citrus fruit.
• Excellent for neutral and aromatic varietals.

Recommendations: Fresh and easy-to-drink wines; fruity white wines obtained from neutral grapes; ester and acetate production; fresh sparkling wines; sweet wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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)

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)

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)

• 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)

• Condensed tannin extracted from exotic species wood.
• Significantly enhances red fruit aromas such as cherry, fresh berries and black currant.
• Increases softness, structure and “sweetness.”

Recommendations: Red fruit aromas; freshen aromas; structure; rosé and red wines.
Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

• 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)

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)

• Citric acid, ascorbic acid, potassium metabisulfite and gallic tannins.
• Balanced formulation to stabilize wine redox potential and prevent post-bottling oxidation reactions.
• Protects bottled wine from oxidation alteration: pinking, and atypical ageing.

Recommendations: Stabilize wine redox potential; prevent browning; prevent light-struck; antioxidant; prevent pinking.
Dosage: 50 g/hL (0.8 lb/1,000 gal)

• 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)

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

Formerly EnartisTan Red Fruit.

• Blend of condensed tannins extracted from wood of exotic species.
• Production process at cold temperature to preserve aromatic precursors from wood such as norisoprenoids.
• Provides aromatic precursors responsible for berry, red fruit, floral and spicy notes in wine.
• Improves color stability.

Tip: To optimize the aromatic effect, use EnartisTan RF during fermentation in combination with a yeast that expresses norisoprenoids.
Recommendations: Fruity and spicy aromas; freshen aromas; red and rosé wines.
Dosage: 20-300 g/ton

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)

• 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)

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)

• Micro-granulated pectolytic enzyme preparation developed to increase aromatic compounds extraction, press yield and improve juice clarification.
• Rich in cellulasic, hemicellulasic and proteasic side activities.
• Contributes to protein stability thus reducing bentonite additions.

Application: Maceration of white grapes; production of fruity white wines; improved protein stability.

Dosage: 20-40 g/ton

• 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)

• Autolyzed yeast with an elevated content of free amino acids and thiamine hydrochloride (vitamin B1).
• Shortens lag phase, prevents formation of H2S and acetic acid, and increases production of polysaccharides.
• Vital in initial phases of yeast multiplication.

Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.

For Use in Winemaking
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

For Use in Cider Making
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

• 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)