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Stabilizing Agents 48 Microbial stabilization ENARTIS STAB MICRO Remove spoilage organisms through fining. A preparation of chitosan, Enartis Stab Micro is a fining agent with antimicrobial effect. It improves wine clarification and filterabili ty and controls the growth of a large number of unwant ed yeast and bacteria that can spoil wine during ageing and/or bottling. Enartis Stab Micro is particularly recommended for removing Brett and the off-flavors produced by this microorganism. Application: Reduce Brett contamination; reduce unwanted microrganisms. Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal) Packaging: 0.5 kg - 10 kg NEW ENARTIS STAB MICRO M Enartis Stab Micro M is a special preparation of chitosan designed for the treatment of cloudy wines, where the content of solids can limit the antimicrobial effect of the pure chitosan. Enartis Stab Micro M is effective in reducing a large number of unwanted yeast and bacteria that contaminates must and wine. Enartis Stab Micro M is a non-allergenic alternative to lysozyme treatment for the control of malolactic bacteria. Application: Reduce yeast and bacteria that contaminate must and cloudy wines; non-allergenic alternative to lysozyme; non-allergenic alternative to SO 2 . Dosage: 10-40 g/hL (0.4-3.2 lb/1,000 gal) Packaging: 1 kg - 10 kg Multi-purpose stabilizing agents NEW ENARTIS STAB SLI Special blend of yeast derivative, PVPP and untoasted oak tannin, Enartis Stab SLI is a stabilizer that prevents the degradation and oxidation of wine aromas during storage. It is recommended for the protection of wines that have been already clarified, filtered and eventually stabilized and that by consequence, are very sensitive to oxidation. Stab SLI will protect wine from oxidation by providing solids capable of consuming accumulated oxygen while lowering the redox potential of wine. Application: Antioxidant protection; prevention of pinking; removal of catechins; decrease of redox potential. Dosage: 20-40 g/hL (1.6-3.2 lb/1,000 gal) Packaging: 2.5 kg -10 kg Refrigeration agents ENOCRISTAL SUPERATTIVO Rapid crystallizer for cold stabilization of tartrates, Enocristal Superattivo is a balanced mixture containing neutral and acid potassium tartrates and filtering aids, which accelerates precipitation of potassium bitartrate in wines during cold treatment, without affecting wine acidity. Application: Accelerate cold stabilization. Dosage: 30-40 g/100L (2.5-3.3 lb/1000gal) Packaging: 1 kg - 15 kg CITROSTAB rH Citrostab rH is a pre-bottling coadjunct with a balanced formulation for the efficient stabilization of wine redox potential and to protect bottled wine from undergoing oxidization alteration: pinking, white haze and atypical ageing. Each component in the blend reacts in synergy with the others in a calibrated way to block any oxidation that could occur due to oxygen absorption during bottling. Citrostab rH can be used also during bulk wine storage every time it undergoes an operation that causes oxygen absorption. Application: Stabilize redox potential and prevent sensory anomalies caused by oxidation; prevent pinking. Dosage: 10-50 g/hL (0.8-4 lb/1,000 gal) Packaging: 1 kg
For the production of organic wines, Enartis created Enartis Green, range of enological products certified organic in accordance with European Regulation [Reg. (EC) N° 843/2007 and Reg. (EC) N° 889/2008]. Organic Wines ENARTIS FERM BIO Saccharomyces cerevisiae selected for the vinification of white, red and rosé wines that express the terroir and the varietal character with clean aromas. It does not contain E491 sorbitan monostearate. Application: White, red and rosé wine fermentation. Dosage: 20 g/hL Packaging: 0.5 kg ENARTIS GREEN GOMMA Microgranulated Gum Arabic produced from Acacia Verek. It is very effective for color stabilization of red and rosé wines. Application: Color stabilization. Dosage: 10-50 g/hL Packaging: 1 kg ENARTIS GREEN GELATINA Pure hot soluble gelatin. It has a great cleaning capacity while respecting wine structure. Recommended for high quality wine and juice clarification. Application: Wine and juice clarification. Dosage: 5-15 g/hL Packaging: 1 kg 49
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Page 4 and 5: Enzymes Enartis Zym Enartis develop
Page 6 and 7: Enzymes Enartis Zym Maturation Lyso
Page 8 and 9: Yeast Nutrients 8 NUTRIFERM ADVANCE
Page 10 and 11: Yeast Enartis Ferm One of the most
Page 12 and 13: Yeast Enartis Ferm Red wine ferment
Page 14 and 15: Yeast Enartis Ferm 14 Enartis Ferm
Page 16 and 17: Yeast Enartis Ferm 16 Enartis Ferm
Page 18 and 19: Yeast Enartis Ferm METHOD TO RE-STA
Page 20 and 21: Tannins Enartis Tan 20 ROUGE Microg
Page 22 and 23: Tannins Enartis Tan Color Stability
Page 24 and 25: Tannins Enartis Tan Color Stability
Page 26 and 27: Other Tannins Unico range 26 UNICO
Page 28 and 29: Yeast Polysaccharides 28 ENARTIS PR
Page 30 and 31: Yeast Polysaccharides ONE ROUND ELE
Page 32 and 33: Malolactic Fermentation PROTOCOL FO
Page 34 and 35: Oak Alternatives INCANTO CREAM Comp
Page 36 and 37: Oak Alternatives INCANTO N.C. RED S
Page 38 and 39: Fining Agents Fining is mainly aime
Page 40 and 41: Fining Agents CLARIFICATION EFFICIE
Page 42 and 43: Fining Agents 42 Blends NEW CLARIL
Page 44 and 45: Fining Agents ...About fining Finin
Page 46 and 47: Stabilizing Agents The market deman
Page 50 and 51: Sparkling Wine Production The produ
Page 52 and 53: Sparkling Wine Production 52 SURLÌ
Page 54 and 55: Sulfiting Agents 54 WINY Pure and h
Page 56 and 57: CHILL UT Enartis alternative to col
Page 58 and 59: BOTTLING A wide range of products a
Page 60 and 61: SHELF-LIFE IMPROVEMENT PROGRAM In a
Page 62: www.enartis.com

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