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

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