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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Yeast Polysaccharides<br />
28<br />
ENARTIS PRO TINTO<br />
A fermentation coadjunct which is a mixture of yeast<br />
derivative high in soluble mannoproteins, grape seed<br />
tannins and ellagitannins. It is specifically designed to<br />
favor the condensation of anthocyanins/tannins during<br />
the fermentation of red grapes. Wines treated with Enartis<br />
Pro Tinto have vibrant color, more intense and persistent<br />
fruit aromas and are softer and better balanced.<br />
Particularly recommended to soften the astringency of<br />
grapes destined for the production of grand red wines.<br />
Application: Color stability; fruit aromas; improved<br />
balance and complexity.<br />
Dosage: 150-400 g/ton<br />
Packaging: 1 kg<br />
NEW<br />
ENARTIS PRO XP<br />
Also known as Enartis Pro “eXPression” is a blend<br />
of PVI/PVP and yeast derivatives rich in immediately<br />
available mannoproteins. Due to its high capacity for<br />
removing metals during the beginning of fermentation,<br />
it increases the expression of thiolic aromas by neutralizing<br />
the damaging effects of copper and iron, which<br />
are responsible for the oxidation of fermentation aromas.<br />
It is recommended for the protection of aromas<br />
and aromatic precursors of non-thiolic varieties allowing<br />
for the full expression of the varietal characteristics.<br />
Application: Aroma stability in white and rosé wines.<br />
Dosage: 50-70 g/hL (4.2-6.0 lb/1,000 gal)<br />
Packaging: 1 kg - 10 kg<br />
NEW<br />
ENARTIS PRO FT<br />
Also known as Enartis Pro “Free Thiols” is a blend of<br />
PVI/PVP and yeast derivatives rich in immediately<br />
available mannoproteins, sulfur containing amino<br />
acids and oligopeptides. Because of its high capacity<br />
for removing metals during the beginning of fermentation,<br />
it increases the expression of thiolic aromas<br />
by neutralizing the damaging effects of copper and<br />
iron, which are responsible for the oxidation of fermentation<br />
aromas. It is recommended for protection<br />
of primary aromas of thiolic varieties and, at the same<br />
time, promotes the formation of additional thiol compounds<br />
by yeast.<br />
Application: Aroma stability in white and rosé wines<br />
from thiolic varieties.<br />
Dosage: 50-70 g/hL (4.2-6.0 lb/1,000 gal)<br />
Packaging: 1 kg - 10 kg<br />
R<br />
AROM<br />
ROUND<br />
UNO<br />
BLANCO<br />
Composition<br />
Yeast derivative<br />
Yeast derivative<br />
Yeast derivative<br />
Condensed tannins<br />
Ellagic tannins<br />
Yeast derivative<br />
Yeast derivative<br />
Contribution<br />
to wine<br />
Mannoproteins<br />
Mannoproteins<br />
Antioxidant peptides<br />
Mannoproteins<br />
tannins<br />
Immediately<br />
free mannoproteins<br />
Immediately free<br />
mannoproteins<br />
Antioxidant peptides<br />
Enological effect Application Dosage<br />
(g/hL)<br />
Mouthfeel<br />
Softening astringency<br />
Aroma protection<br />
Aroma protection<br />
Mouthfeel<br />
Color protection<br />
lncrease tropical fruit aroma<br />
Aroma protection<br />
Mouthfeel<br />
Color stabilization<br />
Reduce greecharacter<br />
Protein stability<br />
Aroma stability Copigmenation of anthocyanins<br />
Mouthfeel<br />
Softening astringency<br />
Protein stability<br />
Aroma stability<br />
Copigmenation of anthocyanins<br />
Mouthfeel<br />
Softening astringency<br />
lncrease tropical fruit aroma<br />
White wines<br />
Red wines<br />
20 - 40<br />
Light whites 20 - 40<br />
Light reds<br />
Rosé wines<br />
White wines<br />
Red wines<br />
Rosé wines<br />
Red wines<br />
25 - 50<br />
20 - 30<br />
20 - 30<br />
TINTO<br />
Yeast derivative<br />
Grape seed tannins<br />
Ellagic tannins<br />
Immediately<br />
free mannoproteins<br />
tannins<br />
Aroma protection<br />
Color stabilization<br />
Mouthfeel<br />
Soften astringency<br />
Structured reds<br />
Astringent reds<br />
15 - 40<br />
XP<br />
FT<br />
Yeast derivative PVl/PVP<br />
Yeast derivative PVl/PVP<br />
Immediately<br />
free mannoproteins<br />
lmmediately free<br />
mannoproteins<br />
Sulfur amino acids<br />
Antioxidant protection<br />
Aroma stability<br />
Protein stability<br />
Mouthfeel<br />
Antioxidant protection<br />
Aroma stability<br />
Protein stability<br />
Mouthfeel<br />
lncrease tropical fruit aroma<br />
White wines<br />
Rosé wines<br />
White wines<br />
Rosé wines<br />
50 - 70<br />
50 - 70
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