Wine Sensory Improvement
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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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