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

Tannins Enartis Tan
Color
Stability
Antioxidant
effect
Increase of
aromatic cleanliness
Protein
removal
Structure Astringency Softness Aroma
intensity
AROM H H H H H H H H H H H H H H H H H H H H H H
CITRUS H H H H H H H H H H H H H H H H H H H H H H H
Types of
aromas
Pineapple,
passion fruit,
grapefruit
Citrus,
white flowers
FP H H H H H H H H H H H H H H H H H H H H H H H Oak, spices
ROUGE H H H H H H H H H H H H H H H H H H H H H H H H Spices, oak
FERMCOLOR H H H H H H H H H H H H H H H H H H H H H H H H H H H H Oak, cherry
XC H H H H H H H H H H H H H H H H H H H H H Oak
COLOR H H H H H H H H H H H H H H H H H H H H H H H H H Currant, spices
V H H H H H H H H H H H H H H H H H H H H H H H H H H
RED FRUIT H H H H H H H H H H H H H H H H H H H H H H H H
E H H H H H H H H H H H H H H H H H H H H H H H H H H
Grape,
fresh fruit
Strawberry,
prunes, cherry
Grape,
fresh fruit
Technical tannins
NEW
SLI
Enartis Tan SLI is produced from untoasted oak with a
unique process that avoids the use high temperature. It
displays an extraordinary capability of scavenging oxygen
and radicals, chelating metals and slightly reducing
wine redox potential. For its characteristics, Enartis Tan
SLI can be used in synergy or alternative to SO 2
to protect
wine from oxidation and to improve its shelf-life.
Application: Antioxidant protection; improve the shelflife
of wine.
Dosage: 0.5-2 g/hL (0.04-0.17 lb/1,000 gal) as antioxidant;
2-15 g/hL (0.17-1.2 lb/1,000 gal) to improve
the sensory
Packaging: 0,5 kg
ANTIBOTRYTIS
Composed of highly reactive tannins which limit oxidation
and the activity of oxidative enzymes. In the case of
grapes affected by Botrytis cinerea and rot, Tan Antibotrytis
reduces the action of oxidase (laccase) produced
by the parasitic fungus. In situations where the production
process involves a long pre-fermentative phase,
Tan Antibotrytis prevents loss of quality due to the oxidation
of anthocyanins, the molecules responsible for
the color of red grapes, and aromatic compounds. In
the treatment of healthy grapes, Tan Antibotrytis has an
antioxidant effect that is synergistic with SO 2
.
Application: Prevent oxidation of aromatic compounds
and color in grapes and must.
Dosage: White and red grapes: 50-200 g/ton
Juice: 3-20 g/hL (0.25-1.7 lb/1,000 gal)
Wine: 2-10 g/hL (0.2-0.8 lb/1,000 gal)
Packaging: 1 kg
BLANC
Microgranulated gallic tannin with high antioxidant
activity. It can be added to the wine to enhance sulfur
dioxide antioxidant and anti-microbial activity. As it
does not react with proteins, nor color, it is ideal for the
treatment of white wines and can also be used at bottling.
Organoleptically neutral and very effective even
at low doses, Tan Blanc does not affect wine aroma. In
white wines, it prevents the reductive characters caused
by exposure to ultraviolet (light struck).
Application: Antioxidant protection - prevention of
light struck
Dosage: Juice: 5-10 g/hL (0.4-0.8 lb/1,000 gal)
Wine: 4-8 g/hL (0.3-0.6 lb/1,000 gal)
Packaging: 1 kg - 12.5 kg
MICROFRUIT
Enartis Tan Microfruit is a formulation of condensed
and hydrolysable tannins specifically developed to be
used in conjunction with the micro-oxygenation of red
and rosé wines. Microfruit, along with the synergistic
action of oxygen, contributes to color stabilization, enhances
aromas of fresh red fruit, increases the softness
and sweetness of wine, and reduces bitterness and vegetal
characters. Microfruit is particularly suitable during
micro-oxygenation but it can be added for the same
reasons post-fermentation up until one month prior to
bottling, any time wine comes in contact with oxygen
(racking, filtration, refrigeration...).
Application: Micro-oxygenation of red and rosé wines.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)
Packaging: 1 kg
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