Winemaking Products

Now approved for use throughout North America!

• Solution of potassium polyaspartate (KPA), mannoproteins and sulfur dioxide.
• Specifically designed to prevent potassium bitartrate precipitation in sparkling wine and improve perlage
• Does not modify wine sensory and filterability, even at low temperatures.
• Environment sustainable, practical, easy to use and respectful of wine quality.

Dosage: 100 mL/hL (maximum dosage permitted in EU)

Recommendations: Tartrate stability; perlage stability; sparkling wine.

Dosage: 100 mL/hL (3.8 L/1,000 gal)

• Bentonite, PVPP and cellulose.
• Eliminates oxidases and polyphenols responsible for oxidation.
• Improves protein stability while respecting foaming capacity.
• Increases freshness and shelf life of base wines.

Recommendations: Juice clarification; protein stability; freshen base wine.
Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

• PVPP, plant protein and silica.
• Prevents and treats oxidation notes in juice and sparkling base wines.
• Eliminates polyphenols responsible for oxidation, bitterness and brown color.
• Eliminates compounds binding with SO2, allowing a greater free and total SO2 ratio.

Tip: Designed to be easy-to-use, it can be added on base wines or during fermentation.
Recommendations: Prevent oxidation; treat oxidation; freshen base wine.
Usage: Sprinkle directly over must or wine surface during pump-over. Stir constantly during addition.
Dosage: 15-40 g/hL (1.3-3.3 lb/1,000 gal)

• Vegetal activated carbon in pellet form (reduces spread of carbon dust).
• High decolorizing capacity.
• Removes ochratoxin A (OTA).

Recommendations: Decolorizing; juice; base wine; treatoxidation.
Usage: Disperse in small amount of water or directly into wine/cider. Keep in suspension for 15-20 minutes.
Dosage: 5-100 g/hL (0.4-8.3 lb/1,000 gal)

• Tannins from oak and grape skins.
• Delicate tannin that freshens and widens aromatic bouquet and wine complexity.
• Balances wines after ageing on lees, increases persistence and opens wines for early consumption.

Tip: Enartis Tan Last Touch can be added in the liqueur d’expédition.
Recommendations: Sparkling wine; increase aromatic complexity; improve wine balance; freshen aromas.
Dosage: 0.5-5 g/hL (0.04-0.4 lb/1,000 gal)

• Tannins extracted from untoasted oak.
• Aromatically neutral and very soft, it balances and enhances wine roundness and structure.
• Prevents production of sulfur compounds during second fermentation in both traditional or Charmat method.

Tip: Enartis Tan Style can be used during second fermentation or as a finishing tannin at disgorging.
Recommendations: Prevent reductive notes; prevent mercaptan production; reduce off-flavors; balance structure; second fermentation; roundness.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

• Condensed tannins extracted from red fruit tree wood.
• Extraction process preserves the aromatic precursors (terpenes and norisoprenoids) present in wood.
• Antioxidant, it protects wine aromas from oxidation and ageing.
• Develops berry, red fruit and floral aromas and improves wine complexity.

Recommendations: Antioxidant; enhance fruity aromas; white, rosé and red sparkling wines.
Dosage: 1-8 g/hL (0.08-0.6 lb/1,000 gal)

• Condensed tannins extracted from exotic species of wood.
• Improves sparkling wine harmony and aromatic quality.
• Reduces herbaceous notes in base wines.

Tip: Enartis Tan Finesse can be added to base wine or during prise de mousse.
Recommendations: Reduce herbaceous notes; improve wine harmony; increase aromatic complexity.
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

• Yeast derivatives rich in readily-soluble mannoproteins and gallic tannins.
• Made for “thin” wines to improve their structure and length.
• Improves bubble persistence while limiting the production reductive notes during second fermentation.

Recommendations: Enhance structure; increase volume and roundness; improve wine ageing potential; prevent reductive notes.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

• Yeast derivatives rich in readily-soluble mannoproteins.
• Improves foaming capacity, bubble persistence and quality of sparkling wines.
• Enhances natural sensation of volume and roundness, builds mid-palate and improves aromatic complexity.

Recommendations: Improve foaming properties; increase roundness; enhance aroma complexity; sur lies ageing; Charmat method; traditional method; white, rosé and red wines.
Dosage: 10-15 g/hL (0.8-1.3 lb/1,000 gal)

• Gallic and ellagic tannins used as riddling agent.
• Improves clarification, compacts lees.

Tip: When used in combination with Clairbouteille P, Enartis Tan Clairbouteille helps with clarification in bottle and formation of compact lees.
Recommendations: Riddling agent; clarification.
Dosage: 1-4 g/hL (0.08-0.3 lb/1,000 gal)

• Powdered riddling agent containing blend of selected bentonites.
• Improves clarity of sparkling wines produced with traditional method and compacts lees.
• Forms a layer on glass, preventing yeast adhesion to bottle walls during ageing.
• Reduces processing time for automatic and manual riddling.

Tip: If also using other riddling processing aids, add them before using Clairbouteille P.
Recommendations: Riddling agent; automatic and manual riddling; clarification; compact lees.
Usage: Dissolve in 30 times its weight of cold water. Allow to swell for 24-48 hours. Dilute again in 3 times its weight of cold water. Add homogeneously to pied de cuve. Stir constantly during addition and keep in suspension for 30 minutes.
Dosage: 3-5 g/hL (0.25-0.4 lb/1,000 gal)

• Selected bentonites and plant proteins.
• Highly effective in removing unstable proteins while preserving mannoprotein content and wine foaming properties.
• Improves clarity and eliminates components that have negative effect on foam.

Recommendations: Base wine; clarification; protein stability; respect foaming properties; small lees volume; lees compaction; wine structure preservation; allergen-free.
Usage: Dissolve in 20 times its weight of warm water. Allow to swell 3-6 hours. Stir constantly during addition.
Dosage: 20-100 g/hL (1.7-8.3 lb/1,000 gal)

• Complex nutrient containing DAP, purified cell walls and copper salts.
• Specific yeast nutrient for second fermentation.
• Supplies yeast with essential nitrogen elements and survival factors needed for second fermentation, even in difficult conditions.
• Prevents production of light sulfur compounds and off-flavors.

Tip: 10 g/hL of Nutriferm Revelarom gives 0.5 ppm of copper.
Usage: Dissolve in 10 times its weight of water and add to wine before tirage or second fermentation.
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal) 

• Complex nutrient containing DAP and yeast hulls with high content of sterols and phospholipids.
• Specific yeast nutrient for second fermentation.
• Supplies yeast with essential nitrogen elements and survival factors needed for second fermentation.
• Ensures a complete and regular fermentation in both traditional and Charmat methods.

Usage: Dissolve in 10 times its weight of water and add to wine
before tirage or second fermentation.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000gal) of base wine

• Amino acids, vitamins, mineral salts and micro-nutrients.
• Specific nutrient for pied de cuve preparation, it provides essential elements for yeast to survive and ferment in difficult conditions.
• High content of selected amino acids used by yeast as precursors of aromatic compounds to increase intensity, freshness and complexity.
• Stimulates yeast growth and shortens lag phase.
• Prevents formation of H2S and acetic acid and increases production of glycerol and polysaccharides.

Tip: Recommended for the production of aromatic and fruity sparkling wines in combination with Enartis Ferm Perlage Fruity.
Usage: Dissolve in 10 times its weight of water and add during preparation of pied de cuve.
Dosage: 1 g/g of yeast

• Amino acids, vitamins (thiamine), mineral salts, oligo-elements and survival factors.
• Specific nutrient for pied de cuve preparation, it provides essential elements for yeast to survive and ferment in difficult conditions.
• Stimulates yeast growth and shortens lag phase.
• Prevents formation of H2S and acetic acid.

Usage: Dissolve in 10 times its weight of water and add during
preparation of pied de cuve.
Dosage: 1 g/g of yeast

• Yeast derivatives rich in sulfur-containing peptides that release large amount of readily-soluble mannoproteins.
• Ensures antioxidant protection and protects aroma and color.
• Improves colloidal, protein and tartrate stability and foaming properties
• Increases shelf life of base wines and protects wine during storage before second fermentation.
• Produces fresh, round and balanced sparkling base wines. 
Recommendations: Antioxidant; aroma protection; improve mouthfeel; improve foaming properties; protect base wine during storage.
Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

In addition to ensuring a complete and clean fermentation, this yeast strain is used to produce ‘modern’ style base white with intense aromas of fresh fruit. It releases a large amount of mannoproteins during sur lies ageing that improve mouthfeel and color stability.
Recommendations: White, rosé and red sparkling base wines; aromatic sparkling wines; prise de mousse; pressure tank; Charmat method.
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) for base wine

Used for primary fermentation of base wines and prise de mousse in pressure tanks, it assures a regular and complete fermentation. It produces very clean wines characterized by delicate white fruit aromas, low volatile acidity and an elegant palate.
Recommendations: Primary or secondary fermentation of wines produced using the Charmat Method. 
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) for base wine
                 10-20 g/hL (0.8-1.7 lb/1000 gal) for second fermentation