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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HARVEST<br />
WHERE WHEN PRODUCT ACTION EFFECT<br />
White<br />
and rosé<br />
Red<br />
and rosé<br />
During maceration<br />
or under the press<br />
Under the press<br />
or during settling<br />
At yeast inoculation<br />
Grape reception<br />
or in the crusher<br />
On the crushed<br />
grape<br />
At yeast inoculation<br />
or at the very<br />
beginning of<br />
the alcoholic<br />
fermentation<br />
From yeast<br />
inoculation to the<br />
end of alcoholic<br />
fermentation<br />
During macrooxygenation<br />
between AF and MLF<br />
ENARTIS ZYM AROM MP<br />
ENARTIS TAN AROM<br />
ENARTIS PRO UNO<br />
or PRO BLANCO<br />
ENARTIS TAN ROUGE<br />
or TAN FERMCOLOR<br />
ENARTIS ZYM<br />
COLOR PLUS<br />
ENARTIS TAN COLOR<br />
or ENARTIS TAN V<br />
or ENARTIS PRO TINTO<br />
ENARTIS PRO UNO<br />
or ENARTIS TAN XC<br />
ENARTIS TAN E<br />
or TAN MICROX<br />
or TAN MICROFRUIT<br />
Hydrolysis of grape<br />
proteins<br />
Removal of grape<br />
proteins<br />
Release<br />
of mannoproteins<br />
Antioxidant protection<br />
Co-pigmentation<br />
of anthocyanins<br />
Removal of grape<br />
proteins<br />
Hydrolysis of grape<br />
proteins<br />
Direct condensation<br />
of anthocyanins via<br />
acetaldehyde bridge<br />
Co-pigmentation<br />
of anthocyanins<br />
Direct condensation<br />
of anthocyanins via<br />
acetaldehyde bridge<br />
Improvement of protein<br />
stability in wine (reduction<br />
of bentonite fining)<br />
Improvement of protein<br />
stability in wine (reduction<br />
of bentonite fining)<br />
Improvement of tartare<br />
and protein stability<br />
Increase of color intensity<br />
and medium term<br />
color stability<br />
Reduction of proteins’<br />
capability to precipitate<br />
anthocyanins and tannins<br />
Therefore, improvement of<br />
color intensity and stability<br />
Increase of color intensity<br />
and long term color stability<br />
Increase of color intensity<br />
and medium term<br />
color stability<br />
Increase of color intensity<br />
and long term color stability<br />
MATURATION<br />
WHERE PRODUCT ACTION EFFECT<br />
White, red and rosé SURLÌ Release of mannoproteins<br />
Improvement of tartrate,<br />
colloid and color stability<br />
FINING<br />
We suggest fining with specific products suitable to reduce protein and color instability and to<br />
improve wine clarity, in order to obtain after filtration a very clear wine, suitable for treatment with<br />
colloids.<br />
WHERE PRODUCT EFFECT<br />
White and rosé<br />
White and rosé<br />
for vegetarians<br />
and vegans<br />
Red and rosé<br />
Rosé and red<br />
for vegetarians<br />
and vegans<br />
PLUXBENTON N +<br />
GOLDENCLAR INSTANT<br />
or FINECOLL<br />
CLARIL AF<br />
PLUXCOMPACT +<br />
GOLDENCLAR INSTANT<br />
or FINECOLL<br />
CLARIL AF<br />
Protein stabilization and decrease of turbidity<br />
Protein stabilization and decrease of turbidity<br />
Reduction of unstable color and turbidity<br />
Reduction of unstable color and turbidity
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