For your wine

• Liquid enzymatic preparation with primary pectolytic and betaglucanase activities and secondary rhamnosidase and
• hemicellulase activities.
• Improves clarification and filterability of must and wine due to its ability to hydrolyze pectins and polysaccharides from grapes and polysaccharides produced by microorganisms, such as glucans.
• Can be used also to accelerate the release of mannoproteins both in fermentation and during maturation on lees.

Recommendations: Improve clarification and filterability of must and wine; accelerate mannoprotein extraction; improve wine stability.

Dosage: 2-4 mL/hL (75-150 mL/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)

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) 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)

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)

• 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)

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

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)

• 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

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)

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)

Cellogum Mix is a tartrate stabilizer specific for white and rosé wines. It is made of a water solution of low viscosity Carboxymethyl cellulose and a selected high hydrolysis Gum Arabic that is easy to filter. The components of the two products act in synergy by blocking the processes of nucleation and growth of the tartrate crystals, thus preventing precipitation in the bottle. The liquid form allows for simple and fast use.
Application: Tartrate stabilization of white and rose wines.
Dosage: 30-100 mL/hL (1.1-3.8 L/1,000 gal)

• 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)

• 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

• 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