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
160721085328
160721085328
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Every day, more is known about the contribution made by<br />
polysaccharides to the stability and quality of wine. Many<br />
winemakers have adopted techniques such as prefermentation<br />
cold maceration, the use of macerating enzymes and<br />
sur lies ageing, to enhance the content of polysaccharides<br />
and help make wines with better sensory characteristics<br />
and stability. Unfortunately, factors such as time constraints,<br />
lack of tank space or off-aromas in the lees can make these<br />
practices impossible. For those who cannot make use of the<br />
polysaccharides naturally contained in their own lees and<br />
grapes, Enartis offers Surlì yeast and grape polysaccharides<br />
preparations for wine maturation.<br />
Yeast Polysaccharides<br />
Polyssacharides<br />
for the fermentation stage<br />
When used at yeast inoculation, the Enartis Pro coadjuncts<br />
supply mannoproteins and natural antioxidants<br />
that increase wine stability. The release of these yeast<br />
polysaccharides happens during fermentation resulting<br />
in wines with a longer shelf life, greater stability, and<br />
with enhanced aromatic freshness and mouthfeel.<br />
ENARTIS PRO R<br />
A pure yeast derivative. When used during the fermentation<br />
of white and red grapes, it contributes large quantities<br />
of mannoproteins that help improve the sensation of<br />
volume. In the case of red wines, it also softens astringency<br />
and improves color stability.<br />
Application: Enhance volume and fruitiness of white and<br />
rosé wines; enhance spiciness of red wine.<br />
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)<br />
Packaging: 1 kg - 10 kg<br />
ENARTIS PRO AROM<br />
Product based on yeast derivative rich in mannoproteins.<br />
Pro Arom is used at yeast inoculation to lower the redox<br />
potential, to improve colloid stability and to provide aminoacids<br />
with antioxidant activity that, when combined<br />
with yeast such as Enartis Ferm ES 181, Aroma White and<br />
ES 488 act as precursors in the synthesis of aromas of<br />
spices and tropical fruits.<br />
Application: Enhance volume and fruitiness of white and<br />
rosé wines - enhance spiciness of red wine.<br />
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)<br />
Packaging: 1 kg - 10 kg<br />
ENARTIS PRO ROUND<br />
A mixture of cell walls with a high content of soluble<br />
mannoproteins and condensed and ellagic tannins, specifically<br />
designed for red grape fermentation. Wines treated<br />
with Enartis Pro Round have more vibrant and stable<br />
color, intense fruit aromas and a softer and well balanced<br />
profile. Recommended for rosé and young red wines, especially<br />
with high acidity and astringency.<br />
Application: Rosé and young red wines; color stability;<br />
enhance fruit aromas; increase volume and structure.<br />
Dosage: 150-500 g/ton<br />
Packaging: 1 kg - 10 kg<br />
ENARTIS PRO UNO<br />
Fermentation adjuvant containing yeast derivative<br />
rich in readily-soluble mannoproteins. When added<br />
during inoculation, the mannoproteins quickly bond<br />
with anthocyanins and aromatic molecules protecting<br />
them from oxidation and precipitation. The addition of<br />
Pro Uno produces wines which are more stable with<br />
young, intense and fresh color, greater aromatic persistence,<br />
and larger volume and softness in the mouth.<br />
Application: Red, white and rosé juice.<br />
Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)<br />
Packaging: 1 kg<br />
ENARTIS PRO BLANCO<br />
Fermentation adjuvant containing yeast derivative rich<br />
in readily soluble mannoproteins and aminoacids with<br />
antioxidant activity. When added during inoculation,<br />
the mannoproteins quickly bond with anthocyanins<br />
and aromatic molecules protecting them from oxidation<br />
and precipitation. The addition of Pro Blanco produces<br />
wines which are more stable with young, intense<br />
and fresh color. Furthermore, the addition of sulfur aminoacids<br />
stimulates the production of thiols by specific<br />
yeast strains such as Enartis Ferm Aroma White, ES 181<br />
and ES 488.<br />
Application: Enhance volume and fruitiness of white<br />
and rosé wines; enhance spiciness of red wine - improve<br />
wine stability (protein, color and aroma).<br />
Dosage: 20-30 g/hL (1.6-2.5 lb/1,000 gal)<br />
Packaging: 1 kg<br />
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