Sparkling Wine Products - Perlage Range

• 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)