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Sparkling Wine Production The production of sparkling wines requires the use of specific tools that can add value to the winemaker's expertise and to the quality of the wines produced. Enartis offers a range of products that were developed to help the winemaker direct and achieve a desire style; from the production of base wine to the second fermentation and up to disgorging process. Base wine treatment Yeast 50 ENOBLACK PERLAGE Compact pellet form decolorizing carbon, Enoblack Perlage is for must and base wine discoloration. The pellet form makes it easy to use and to rehydrate without dust. Application: Discoloration of juices and wines obtained from red grapes; cure of oxidation. Dosage: 5-100 g/hL (0.4-8 lb/1,000 gal) Packaging: 15 kg CLAIRPERLAGE UNO A blend of selected bentonites and plant proteins, Clairperlage Uno is suitable for the protein stabilization of base wines all while respecting their foaming properties. It assures proper fining of young base wines, protein stabilization and it eliminates components that have negative effect on foam. Application: Clarification and elimination of unstable proteins. Dosage: 20-100 g/hL (1.6-8 lb/1,000 gal) Packaging: 10 kg CLAIRPERLAGE DUE Developed in order to refresh base wines intended for a second fermentation, Clairperlage Due eliminates polyphenols responsible for oxidation, bitterness and excessive colour. It was designed to be simple to use and efficient and can be used on base wine or directly in the tank during the second fermentation. Application: Prevention and treatment of oxidation in base wines. Dosage: 15-40 g/hL (1.2-3.2 lb/1,000 gal) Packaging: 1 kg - 10 kg ENARTIS FERM PERLAGE D.O.C.G. Yeast recommended for the production of base wine and sparkling wines fermented in pressure tank. It produces clean, pleasant aromas of white fruits that increase the aromatic complexity without overwhelming the varietal characteristics. On the palate, the resulting wines are fresh and elegant. Application: Fermentation of base wine for sparkling; second fermentation in pressure tank. Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) in primary fermentation; 10-20 g/hL (0.8-1.7 lb/1,000 gal) in sparkling wine production Packaging: 0.5 kg ENARTIS FERM PERLAGE Enartis Ferm Perlage can withstand extreme conditions during the second fermentation such as low pH, low temperatures and pressure. It respects varietal characteristics and terroir. During the fermentation it gives wines a great finesse. It adapts perfectly to sparkling wine production for both traditional and Charmat methods. Application: Fermentation of base wine for sparkling; varietal white wines; bottle and tank fermented sparkling wines. Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) in primary fermentation; 10-20 g/hL (0.8-1.7 lb/1,000 gal) in sparkling wine production Packaging: 0.5 kg ENARTIS FERM PERLAGE FRUITY Enartis Ferm Perlage Fruity is a very aromatic strain recommended for the production of attractive fresh, fruity wines both with Charmat and traditional methods. During the autolysis, it releases good quantity of mannoproteins that help to improve the sensory, the perlage and the color stability of red and rosé sparkling wines. Application: Fermentation of base wine for sparkling; bottle and tank fermented sparkling wines. Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) in primary fermentation; 10-20 g/hL (0.8-1.7 lb/1,000 gal) in sparkling wine production Packaging: 0.5 kg
Sparkling wine production Yeast nutrition NUTRIFERM PDC Specific nutrient for the pied de cuve preparation. Yeast derived, Nutriferm PDC stimulates yeast growth and provides them the necessary elements to survive and ferment in difficult conditions. It creates the conditions needed for a complete and regular fermentation all while limiting the production of sulphur compounds and volatile acidity. Application: Yeast nutrition during the pied de cuve preparation. Dosage: 15-30 g/hL Packaging: 1 kg NUTRIFERM PDC AROM 100% yeast derived nutrient for pied de cuve preparation. Nutrifem PDC Arom supplies yeast with indispensable amino acids for the synthesis and revelation of aromatic compounds. It is recommended for the production of fresh and fruity sparkling wines. Application: Yeast nutrition during the pied de cuve preparation. Dosage: 15-30 g/hL Packaging: 1 kg NUTRIFERM TIRAGE Complex nutrient, Nutriferm Tirage supplies yeast with essential organic and inorganic nitrogen as well as survival factors needed for the second fermentation. It ensures a complete and regular fermentation in both traditional and Charmat methods. Application: Yeast nutrition during the second fermentation. Dosage: 5-20 g/hL Packaging: 1 kg NUTRIFERM REVELAROM Specific yeast nutrient for the second fermentation. It supplies yeast with the necessary elements for its nutrition and to ensure a regular fermentation without off-flavours. Nutriferm Revelarom assures a complete fermentation even in difficult conditions and limits the appearance of light sulphur compounds. Application: Yeast nutrition and prevention of reductive notes appearance during the second fermentation. Dosage: 5-15 g/hL Packaging: 1 kg NEW NUTRIFERM GRADUAL RELEASE This blend of DAP, gallic tannin and untoasted oak tannin is contained in a special bag that, when introduced into a pressure tank, gradually releases its content during alcoholic fermentation. Nutriferm Gradual Release avoids the need for addition of nutrient after the closure of the pressure tank, guarantees a correct yeast nutrition and a proper aroma cleanliness. Application: Yeast nutrition and prevention of the reductive character during the second fermentation in pressure tank. Dosage: 10-20 hL Packaging: 1 kg - 5 kg Bottle clarification CLAIRBOUTEILLE P Riddling agent containing selected bentonites, Clairbouteille P was developed to ease fining and to give compact and little sediment, both with automatic and manual riddling. Application: Fining agent for manual and automatic riddling. Dosage: 3-5 g/hL (0.24-0.4 lb/1000 gal) Packaging: 0.5 kg ENARTIS TAN CLAIRBOUTEILLE Blend of gallic and ellagic tannins, Enartis Tan Clairbouteille is a riddling agent. When used together with Clairbouteille P, it helps clarification in bottle and the formation of compact lees. Application: Co-fining agent for manual and automatic riddling Dosage: 0.5-4 g/hL (0.04-0.32 lb/1000 gal) Packaging: 1 kg Sensory improvement SURLÌ MOUSSE Surlì Mousse is particularly rich in mannoproteins and was selected to improve the bubbling properties of sparkling wines. When used during the second fermentation, it improves the persistence of the bubbles in low potential wines or those with limited time of maturation on lees. Suitable for use in both Charmat and traditional methods, it also improves wine balance. Application: Improve foam and sensory quality. Dosage: 10-15 g/hL Packaging: 1 kg 51
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Page 26 and 27: Other Tannins Unico range 26 UNICO
Page 28 and 29: Yeast Polysaccharides 28 ENARTIS PR
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Page 32 and 33: Malolactic Fermentation PROTOCOL FO
Page 34 and 35: Oak Alternatives INCANTO CREAM Comp
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Page 38 and 39: Fining Agents Fining is mainly aime
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Page 46 and 47: Stabilizing Agents The market deman
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Page 54 and 55: Sulfiting Agents 54 WINY Pure and h
Page 56 and 57: CHILL UT Enartis alternative to col
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