Sparkling Wine Products - Perlage Range
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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)
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- 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)Product
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- 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)Product
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- 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)Product
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- 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)Product
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- 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)Product
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- 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)Product
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- 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)Product
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- 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)Product
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- 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)Product
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- 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)Product
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- 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)Product
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- 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 wineProduct
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- 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 yeastProduct
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- 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 yeastProduct
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• 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)Product
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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 wineProduct
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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 fermentationProduct
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A bayanus strain known for its neutral sensory effect. ES Perlage can be used for white wines or sparkling wines. It is alcohol tolerant up to 17% with a slow fermentation speed and low volatile acidity production.Learn More
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