C A T A L O G U E e n o l o g i c a l p r o d u c t s

Many wines benefit from the addition of tannins, provided
that the treatment is carried out at the most appropriate
time. Since the different origins and properties of tannin
can produce substantially different results, care must be
taken to select the best tannin for each winemaking application.
In conjunction with the foremost research centers,
Enartis has studied exogenous tannins and their effects for
many years. These studies have enabled Enartis to select
and produce a comprehensive range of the highest quality
tannins for winemaking.
Tannins Enartis Tan
White wine fermentation
Red wine maceration
AROM
Tan Arom is a blend of tannins and yeast hulls specifically
formulated for the treatment of white and rosé
juice. The tannins, consisting of hydrolysable, high
molecular weight tannins, are particularly reactive with
grape proteins which affect protein stability in finished
wines. The yeast hulls provide amino acids which have
antioxidant activity to protect aromas and color and are
an important source of thiol precursors.
Application: Antioxidant protection; protein stabilization
in juice; fruity white and rosé wines.
Dosage: 5-10 g/hL (0.4-0.8 lb/1,000 gal)
Packaging: 1 kg
CITRUS
A blend of gallic and condensed tannins extracted from
lemon wood. The low temperatures used during the
extraction process of the condensed tannin preserve
aromatic precursors in the wood which enhances the
fruit and floral notes of the resulting wines. These characters
are especially evident when paired with high
ß-glycosidase activity yeast (Enartis Ferm Top Essence,
Aroma White, Vintage White and ES 181).
Application: Enhancement of floral and fruit characters
in white and rosé wines.
Dosage: 5-15 g/hL (0.4-1.2 lb/1,000 gal) during fermentation
Packaging: 1 kg
COLOR PROTECTION AND STABILIZATION
DURING MACERATION
Enartis continually develops color stabilization
strategies and the technology to achieve stability
in maceration. Best practice now includes the
following:
1. Grape antioxidant protection:
AST or Effergran.
2. Must antioxidant protection:
Enartis Tan Rouge or Enartis Tan Fermcolor.
3. Extraction and immediate potential color
protection: Enartis Zym Color Plus.
4. Improvement of anthocyanins condensation
process: Enartis Tan Color.
5. Improvement of anthocyanins co-pigmentation:
Enartis Pro Uno and Enartis Tan XC.
6. Pre MLF stabilisation:
Enartis Tan Microfruit or Tan μicrox.
FP
Enartis Tan FP is a mixture of condensed tannin and
ellagitannin. When added to red grapes during crushing
or cold-soak, it acts in synergy with natural wine
tannins to protect anthocyanins from oxidation while
favoring the formation of stable color compounds. The
ellagitannin fraction of Enartis Tan FP assures a good
reaction with must proteins which favors the removal
of oxidative enzymes (laccase) and facilitates the natural
clarification process which occurs at the end of primary
fermentation. It is recommended for additions at
the crusher for a more complete anti-oxidant effect with
SO 2
.
Application: “Sacrificial” tannin; anti-oxidant protection;
color stabilization in red and rosé wines.
Dosage: 150-400 g/ton at the crusher or during fermentation
Packaging: 15 kg
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