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Enzymes Enartis Zym Maturation Lysozyme ELEVAGE Enartis Zym Élevage is a powdered pectolytic enzyme that has significant ß-glucanase activity. It accelerates yeast cell lysis and increases the mannoprotein content of wines matured sur lies. Recent research in various countries has demonstrated that mannoproteins released following treatment with Enartis Zym Élevage give wines greater stability against tartrate precipitation, oxidation and browning. In addition, mannoproteins produce a greater mouthfeel effect by increasing volume. Enartis Zym Élevage is also effective in improving the filterability of wines made from moldy grapes. Application: Improve the filterability of wines made from Botrytis infected grapes; accelerate lees ageing. Dosage: 2-5 g/hL (0.2-0.4 lb/1,000 gal) Packaging: 250 g LYSO Enartis Zym Lyso is a purified, micro granulated preparation of lysozyme. When added to must or wine, it imparts an antibacterial activity specifically for the control of malolactic bacteria. It will not interfere with primary fermentation or the organoleptic profile of the wine. Enartis Zym Lyso can be added as an alternative to sulfur dioxide to control the development of malolactic bacteria, even at elevated pH, while still maintaining its activity. Application: Delay or prevent MLF; antimicrobial agent. Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal) Packaging: 1 kg Enzymes Enartis Zym 6 Product Form Applications Enological effects Dosage 1000 S powder settling in white juice • rapid clarification of must 1-2 g/hL RS liquid difficult settling QUICK liquid flotation RS 4 F liquid flotation CARACTÈRE powder maceration of white grapes AROM MP powder • maceration of white grapes • reduction of bentonite fining • rosé wines T-RED liquid thermovinification COLOR COLOR PLUS ELEVAGE LYSO powder powder powder powder • young or medium aged reds • moldy grapes red wines with intense, stable color • maturation on lees • clarification of wines made from Botrytis infected grapes inhibition of malolactic fermentation • rapid settling and clarification • reduce the time of enzyme contact • reduce the time of enzyme contact • increased flotation capacity • reduce the volume of lees • reduce the time of depectinization • reduce the time of flotation • increase flotation flow rate • transformation of odorless aromatic precursors into active aromatic compounds • increase the extraction of liquid during pressing • increased aromatic potential • reduced treatment with bentonite • improved color stability • easier clarification • increased filtration yield • increased organoleptic balance • increased polyphenolic potential • improved filterability • improved coor stability • increased structure • increased polyphenolic potential • faster and improved extraction of mannoproteins from fine lees • improve the filterability and clarification of wines made from Botrytis infected grapes • control of malolactic bacteria activity 1-3 mL/hL 0.5-2 mL/hL 1-3 mL/hL 10-30 g/ton 20-40 g/ton 5-40 mL/ton 20-40 g/ton 20-40 g/ton 2-5 g/hL 10-50 g/hL
Understanding the nutritional requirements for yeast is fundamental to accomplish a successful fermentation and prevent stuck fermentations. Managing nutrient requirements not only allows for regular and complete fermentations, but enhances sensory quality. Enartis has a wide range of nutrients which provide solutions for many different conditions and purposes. Yeast Nutrients NUTRIFERM ENERGY Nutriferm Energy provides amino acids, trace elements and mineral salts naturally contained in yeast cells. The addition of nutrients and vitamins are vital in the initial phases of yeast multiplication, when external elements such as alcohol, sulfur dioxide and lack of oxygen have not yet intervened to modify yeast metabolism and its ability to select nutrients. Nutriferm Energy is recommended during the preparation of the starter culture and at yeast inoculation. Because of its nutritional and energetic contributions, it shortens lag phase, prevents the formation of hydrogen sulfide and acetic acid, and increases production of glycerol and polysaccharides. Application: Complete nutrition for yeast; prevention of stuck or sluggish fermentations. Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal) Packaging: 1 kg - 10 kg NUTRIFERM AROM A nutrient obtained from yeast derivatives. Nutriferm Arom provides high quantities of amino acids that can be used as precursors for the synthesis of aromatic compounds. In fact, when it’s used in combination with a yeast that has the metabolic pathways necessary to exploit this aminoacidic content, Nutriferm Arom significantly increases the aromatic intensity and complexity of the wine. Application: Improved fermentation aromas. Dosage: 30 g/hL (2.5 lb/1,000 gal) Packaging: 1 kg - 10 kg NUTRIFERM AROM PLUS Nutrient and biological fermentation regulator comprised of yeast derivatives with an elevated content of free amino acids and thiamine. Nutriferm Arom Plus complements the amino acid profile of juice and must, and supplements precursors which yeast, in the early phase of fermentation, use to make aromatically active compounds. It also provides survival factors (sterols and long-chain unsaturated fatty acids) which help with yeast viability and thus ensure successful fermentations. Application: Enhance secondary aromas. Dosage: 20-30 g/hL (1.7-2.5 lb/1000 gal) Packaging: 1 kg - 10 kg NUTRIFERM VIT FLO Nutriferm Vit Flo is the fermentation starter par excellence, made of di-ammonium phosphate and thiamine. Designed to create the most favourable environment for yeast to grow and propagate, it avoids sluggish or difficult fermentation which would have a deleterious effect on the wine. Application: White, red and rosé must. Dosage: 30 g/hL Packaging: 20 kg NEW NUTRIFERM START Complex nutrient containing di-ammonium phosphate, cellulose and thiamine. It promotes yeast propagation and a quick start of alcoholic fermentation. The cellulose contained in Nutriferm Start plays a detoxicant role and helps to prevent sluggish or stuck fermentations. Application: Clear white and rosé juice. Dosage: 20-35 g/hL Packaging: 10 kg NUTRIFERM SPECIAL Complex nutrient containing mineral and aminoacidic nitrogen, thiamine and purified cell walls. Designed to facilitate primary fermentation and to prevent stuck fermentations due to biochemical causes. Providing suitable amounts of YAN, vitamins and mineral salts, it ensures that the yeast will produce a pleasant aroma as well as low levels of hydrogen sulfide and other unwanted characteristics. Application: Correction of musts with low nitrogen content; nutrient correction of very clean white and rosé musts. Dosage: 30-40 g/hL (2.5-3.4 lb/1,000 gal) Packaging: 1 kg - 10 kg 7
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Page 4 and 5: Enzymes Enartis Zym Enartis develop
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 48 and 49: Stabilizing Agents 48 Microbial sta
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
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CHILL UT Enartis alternative to col
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BOTTLING A wide range of products a
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SHELF-LIFE IMPROVEMENT PROGRAM In a
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