Wine Sensory Improvement

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  1. Enartis Tan Last Touch
    • 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)

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    35-319-0001
    1 Kg
    $600.00
    - +

  2. Enartis Tan Style
    • 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)

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    35-321-0001
    1 Kg
    $92.00
    - +

  3. Enartis Tan Fragrance
    • 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)

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    35-318-0001
    1 Kg
    $255.00
    - +

  4. Enartis Tan Finesse
    • 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)

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    35-317-0001
    1 Kg
    $40.00
    - +

  5. Enartis Tan TRG
    • Condensed tannins from grapes and ellagic tannins extracted from medium-toasted oak.
    • Reinforces wine structure, builds up mid-palate and increases wine ageing potential.
    • Protects aroma from rapid evolution and prevents production of sulfur compounds during second fermentation.

    Tip: When added at tirage, Enartis Tan TRG brings aromatic freshness and improves wine balance.
    Recommendations: Prevent reductive notes; enhance structure; improve wine ageing potential.
    Dosage: 0.5-8 g/L (0.04-0.6 lb/1,000 gal)

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    35-322-0001
    1 Kg
    $300.00
    - +

  6. Surlitan Perlage
    • 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)

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    35-422-0001
    1 Kg
    $92.00
    - +

  7. Surli Mousse
    • 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)

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    35-421-0001
    1 Kg
    $175.00
    - +

7 Results

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