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

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 

2016-2017 

Perfecting enology around the world

Index 

ENZYMES ENARTIS ZYM 4 

Must clarification 4 

Maceration of white grapes 5 

Maceration of red grapes 5 

Maturation 6 

Lysozyme 6 

YEAST NUTRIENTS 7 

YEAST ENARTIS FERM 10 

White wine fermentation 10 

Red wine fermentation 12 

Technical strains 15 

Q line 17 

STABILIZING AGENTS 46 

Gum arabic 46 

Tartrate stabilizing agents 47 

Microbial stabilization 48 

Multi-purpose stabilizing agents 48 

Refrigeration agents 48 

ORGANIC WINES 49 

SPARKLING WINE PRODUCTION 50 

Base wine treatment 50 

Yeast 50 

Yeast nutrition 51 

Bottle clarification 51 

Sensory improvement 51 

TANNINS ENARTIS TAN 19 

SULFITING AGENTS 53 

White wine fermentation 19 

Red wine maceration 19 

Technical tannins 21 

Oak tannin based products 23 

Grape tannin based products 24 

OTHER TANNINS 26 

Unico range 26 

YEAST POLYSACCHARIDES 27 

Polyssacharides for the fermentation stage 27 

Polysaccharides for the maturation stage 29 

MALOLACTIC FERMENTATION 31 

OAK ALTERNATIVES 33 

Incanto: oak alternatives range 33 

Incanto N.C. range: 

the alternatives to oak alternatives 35 

MICRO-OXYGENATION 37 

FINING AGENTS 38 

Allergen free fining agents 38 

Gelatin 39 

Other protein based fining agents 40 

Corrective fining agents 41 

Blends 42

Enzymes Enartis Zym 

Enartis developed the Enartis Zym Range through the 

combination of knowledge about individual enzymatic 

activities and practical experience in the winery. 

Enartis Zym Range comprises a series of enzymatic preparations 

formulated to obtain the maximum effectiveness 

when used on classic and newer applications. 

Must clarification 

4 

1000 S 

An extremely pure and active powdered pectolytic 

enzyme preparation that is particularly useful for the 

cold settling of must. Enartis Zym 1000 S carries out a 

hydrolytic action on grape pectins, accelerating juice 

clarification. 

Application: Settling of must. 

Dosage: 1-2 g/hL (0.08-0.2 lb/1,000 gal) 

Packaging: 250 g 

RS 

Enartis Zym RS (Rapid Settling) was created to resolve 

fining problems in musts that are notoriously difficult 

to clarify, such as Muscat, Sauvignon Blanc, Verdejo 

and others. It has strong pectinolytic and hemicellulase 

activities. In fact, this liquid enzyme has a very intense 

clarification action that takes place in a short amount 

of time. It can also be used to clarify musts that are 

particularly rich in pectins resulting from mechanical 

grape processing and high temperatures during harvest. 

In difficult to clarify wines, Zym RS improves their clarification 

and filterability. 

Application: Settling of difficult to clarify musts; 

improve wine clarification and filterability. 

Dosage: 1-3 mL/hL (38-114 mL/1,000 gal) in must 

2-5 mL/hL (76-190 mL/1,000 gal) in wine 

Packaging: 1 kg - 25 kg 

QUICK 

Enartis Zym Quick is a liquid enzyme developed for 

juice clarification by flotation. Two basic requirements 

must be fulfilled for effective flotation: a quick decrease 

in juice viscosity and the formation of floccules that are 

large and light enough to move rapidly to the juice surface. 

For these reasons, the various pectolytic activities 

of Enartis Zym Quick (pectinlyase, polygalacturonase 

and pectinesterase) are present in different proportions 

compared to traditional fining enzymes for faster pectin 

hydrolysis, resulting in a faster decrease of the viscosity. 

Application: Must clarification using flotation. 

Dosage: 0.5-2 mL/hL (19-76 mL/1,000 gal) 


RS 4 

F 

RS 4 

F is a liquid preparation with high pectolytic activity, 

suggested for juice clarification when using flotation. 

Very quick in hydrolyzing pectins, active in a wide 

range of temperatures (8-40° C) it accelerates the process 

of juice clarification thus saving time and cooling. 

Application: Flotation. 

Dosage: 1-3 mL/hL (38-114 mL/1,000 gal) 

Packaging: 25 kg


Maceration of white grapes 

Maceration of red grapes 

CARACTÈRE 

Powdered enzyme for maximizing juice yield and aroma 

expression. Its high concentrations of pectolytic and 

hemicellulase activities cause a rapid cell breakdown 

and reduction of juice viscosity, factors that are fundamental 

for high juice yields and good extraction of aroma 

precursors. Subsequently, the ß-glycosidase activity 

transforms these odorless glycosylated precursors into 

free aromatic compounds characteristic of the grape 

variety, thus allowing the production of more intense 

and complex wines. When used in wine, Enartis Zym 

Caractère enhances aromatic intensity and improves 

clarification. 

Application: Maceration of terpenic varietals. 

Dosage: 10-30 g/ton in maceration 

3-4 g/hL (0.25-0.3 lb/1,000 gal) 

in juice/wine 


ZYM CARACTERE 

INCREASE OF WINE AROMATIC INTENSITY AND COMPLEXITY 

MOUTHFEEL 

VERMENTINO 

FLOWER 

INTENSITY 

FRUIT 

COMPLEXITY 

VERMENTINO + 2 g/hL ZYM CARACTÈRE, 

2 MONTHS CONTACT + 1 g/hL PLUXBENTON N 

AROM MP 

Micro-granulated enzymatic preparation for maceration 

of white grapes. Its secondary activities, hemicellulases 

and proteases, break cell walls and membranes 

localized in the skin. This not only causes the solubilization 

of aromatic precursors contained in the vacuole, 

but also those bound to solid cell structures. Wines 

treated with Arom MP have an aromatic profile characterized 

by intense fruit aromas with complexity and 

persistence. Moreover, the protease activity contributes 

to protein stabilization thus reducing bentonite additions. 

Application: Maceration of white grapes; aromatic 

white wines with improved protein stability. 

Dosage: 20-40 g/ton 

Packaging: 250 g - 1 kg 

COLOR 

Powdered pectinolytic enzyme with side activities specifically 

developed for the maceration of red grapes. It 

accelerates and intensifies the extraction of polyphenolic 

substances (anthocyanins and tannins in particular) 

contained in grape skins. Wines produced using 

Enartis Zym Color are therefore richer in phenolic 

substances, more intense and fruity on the nose and 

more structured on the palate. Enartis Zym Color also 

enhances Color stability and often color intensity. Recommended 

for a faster extraction of color and tannins 

from unripe or moldy grapes. 

Application: Young or medium-aged reds; optimal 

color extraction with minimal solids contact. 


Packaging: 0.25 kg - 1 kg (liquid form) 

T-RED 

This liquid enzyme possesses pectinolytic and maceration 

activities with optimal activity at 55°C (131°F). 

Therefore, it can be used in musts destined for thermovinification 

to improve the extraction and stabilization 

of color substances, as well as preserve the structure 

of wines produced with this technology. When used in 

either thermovinification or in classic maceration, it is 

very effective in improving clarification as well as the 

filterability of must and wine. 

Application: Young reds; red wines produced using 

thermovinification. 

Dosage: 19-151 mL/1,000 gal pressed juice 

20-60 mL/ton grapes or must 

Packaging: 1 kg 

COLOR PLUS 

Micro-granulated enzyme for maceration of red grapes. 

Enartis Zym Color Plus is particularly effective in the 

extraction and stabilization of color compounds. Its 

secondary activities, cellulase and hemicellulase, degrade 

cell walls, thus accelerating and increasing the 

solubility of anthocyanins and tannins associated with 

cellular structures. The protease activity degrades proteins 

and decreases their ability to precipitate tannins 

and pigments. Color Plus results in wines with intense 

and stable color. 

Application: Extraction and stabilization of color from 

red grapes. 



5


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. 



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. 




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. 



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) 


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) 


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 


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 


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. 



7


8 

NUTRIFERM ADVANCE 

Alcohol and high temperatures are the main factors 

which are responsible for stuck fermentations. These 

factors cause degradation of the cellular membrane of 

yeast, which results in the loss of the ability to use sugar. 

The addition of Nutriferm Advance at 1/3 fermentation 

prevents irregular kinetics while maintaining an efficient 

sugar transport system until fermentation is complete. 

A complex additive made from yeast hulls, ammonium 

phosphate and cellulose, it helps yeast with 

alcohol tolerance and exerts a detoxifying action, thus 

assuring optimal aroma cleanliness while preventing 

the formation of hydrogen sulfide. 

Application: Nutrient correction at 1/3 sugar depletion; 

prevention of off-flavors and stuck or sluggish 

fermentations. 



NUTRIFERM NO STOP 

Yeast hulls rich in sterols and unsaturated long-chain 

fatty acids. Used at mid-fermentation, it helps maintain 

yeast membrane integrity and therefore prevent and 

correct fermentation anomalies. 

NEW 

Application: Prevent and treat stuck fermentations. 

Dosage: 20-40 g/hL (1.67 - 3.3 lb/1,000 gal) 


NUTRIFERM CONTROL 

Cell walls that absorb autotoxic yeast metabolites and 

residual pesticides that can cause fermentation anomalies 

or the formation of off-flavours. 

Application: Detoxification of must. 



NUTRIFERM GRADUAL RELEASE 

This blend of DAP, gallic tannin and untoasted oak tannin 

is contained in a special bag that gradually releases 

its content during fermentation. Nutriferm Gradual Release 

is to be added before the filling of the fermentation 

tank but it will start to release its content only at 

the end of the exponential growth phase of the yeast. 

By using Nutriferm Gradual Release, the second addition 

of nutrient is not necessary and its formulation 

guarantees a complete fermentation and the prevention 

of the reductive character. Recommended also for the 

fermentation in pressure tank! 

Application: Yeast nutrition and prevention of the reductive 

character. 


Packaging: 1 kg - 5 kg


Enartis nutrients and fermentation aids: main characteristics 

NUTRIFERM 

CONTROL 

NUTRIFERM 

NO STOP 

NUTRIFERM 

ADVANCE 

NUTRIFERM 

START 

NUTRIFERM 

NUTRIFERM 

GRADUAL RELEASE NUTRIFERM 

VIT FLO 

NUTRIFERM 

SPECIAL 

NUTRIFERM 

ENERGY 

NUTRIFERM 

AROM 

NUTRIFERM 

AROM PLUS 

Detoxify must 

and juice 

Prevent and treat 

stuck fermentations 

Ensure complete and 

clean fermentations 

Basic nitrogen 

nutrition and 

detoxification of must 

Basic nitrogen 

nutrition 

Ensure complete and 

clean fermentation 

Balanced application 

nutrient 

Reinforce fermentation 

capacity of yeast 

Supply of precursors 

for the synthesis of 

fermentation aromas 

Supply of precursors 

for the synthesis of 

fermentation aromas 

APPLICATION 

NITROGEN FROM 

AMINO ACIDS 

NITROGEN 

FROM DAP 

AROMATIC 

PRECURSORS 

UNSATURATED 

FATTY ACIDS 

STEROLS 

MINERALS 

VITAMINS 

ADSORPTIVE 

EFFECT 

Yeast inoculation 

Stuck or sluggish 

fermentations 

1/2 sugar depletion 

stuck or sluggish 

fermentations 

1/3 sugar depletion 

Within 24 hours after 

yeast inoculation 

Within 24 hours after 

yeast inoculation 

Before filling the 

fermentation tank 

Yeast inoculation Yeast inoculation Yeast inoculation Yeast inoculation 

TIMING OF 

ADDITION 

30 g/hL 30 g/hL 10 - 30 g/hL 30-40 g/hL 20 g/hl 30 g/hl 20 - 35 g/hL 20-40 g/hL 20-40 g/hL 20-40 g/hL 

RECOMMENDED 

DOSAGE 

Detoxifies must 

Prevents stuck 

and sluggish 

fermentations 


and sluggish 

fermentations 

Stimulates yeast 

multiplication 



Prevents stuck and 

sluggish fermentation 



Supports inoculated 

yeast strain 

Stimulates synthesis 

of fermentation 

aromas 

Stimulates synthesis 

of fermentation 

aromas 

Provides physical 

support to yeast 

Restarts stuck 

fermentations 

Prevents formation of 

reductive aromas 


Prevents formation of 

reductive aromas 

Increases alcohol 

tolerance 







Supports yeast cells Detoxifies must Detoxifies must 

Accelerates end of 

fermentation 


Makes yeast stronger 

and prepares them for 

difficult fermentation 

conditions 

Limits production of 

off-aromas 

Limits production of 

off-aromas 

EFFECTS 

Accelerates end of 

fermentation 

Provides physical 

support to yeast 


fermentations and 

production of H 2 S and 

acetic acid 

Regulates 

fermentation kinetics, 

reducing need for 

temperature control 

Regulates 

fermentation kinetics, 

reducing need for 

temperature control 

Stimulates production 

of glycerol and 

polysaccharides 

9

Yeast Enartis Ferm 

One of the most important requirement a yeast must possess 

it the ability to ensure a healthy and complete fermentation, 

as this is the first step to create a quality wine. The 

knowledge and understanding of microbial characteristics 

in addition to the practical experience gained over many 

years, has allow us to understand the needs of the market, 

and to suggest the application of each yeast where it can 

express its quality at the best, meeting winemaker's expectations. 

White wine fermentation 

10 

TOP ESSENCE 

Yeast with good fermentation properties. It is suitable 

for the production of young white wines from grapes 

low in primary aromas in order to enhance the aromatic 

expression of pineapple, passion fruit, banana, 

grapefruit, etc. 

Application: Young and easy to drink wines. 


Packaging: 0.5 kg - 10 kg 

ES 123 

NEW SYNERG-YEASTIC FORMULA 

The new Enartis Ferm ES 123 takes advantage of the 

synergy between the fermentative and the enological 

features of different strains in the same blend. Compared 

to the single strain, the blend has higher alcohol 

tolerance, is faster in depleting sugar in the second half 

of the fermentation and produces a more intense aroma 

of green apple, pear, flowers and citrus. The overall enzymatic 

activities are ideal for both the fermentation 

of neutral and aromatic varietals such as Chardonnay, 

Muscat and Riesling. 

Application: Fresh and easy to drink wines; fruity 

white wines obtained from neutral grapes; white 

wines with varietal characteristics; sweet wines. 


Packaging: 0.5 kg 

AROMA WHITE 

Yeast strain which preserves varietal characters and 

produces fermentation aromas. When fermented at 

temperatures between 15-17°C, it enhances citrus 

and mineral notes. At higher temperatures (18-21°C), 

it produces intense aromas of white and tropical fruit. 

Due to its ß-lyase activity, it is recommended for the 

fermentation of thiol-producing varietals such as Sauvignon 

Blanc, Pinot Blanc, Riesling and Gewurztraminer. 

It also produces small amounts of riboflavin, thus preventing 

the appearance of the light-struck defect. 

Application: Fruity white wines obtained from neutral 

grapes and thiol-producing varieties; prevents lightstruck 

defect. 



VINTAGE WHITE 

Increases varietal aromas and releases large quantities 

of polysaccharides during the sur lie stage. Its tendency 

to form lightly compacted lees reduces the number of 

bâtonnage and pump-overs. Because of its moderate 

fermentation speed, it’s advised for barrel fermentation. 

Application: White wines with varietal characteristics; 

fermentation and ageing in barrels; wines with large 

volume on the palate. 



ES 181 

Good fermenter at low temperatures and in reductive 

conditions, Enartis Ferm ES181 is recommended for the 

production of varietal wines fermented in stainless steel 

tanks. When properly fed, it produces fermentation 

aromas that increase the aromatic complexity without 

overshadowing the primary aromas. It also possesses 

intense ß-lyase activity, therefore it’s recommended for 

the fermentation of thiolic varieties such as Sauvignon 

Blanc, Semillon, Verdejo etc. 

Application: Fermentation at low temperatures; reductive 

fermentation; varietal white wines; Sauvignon 

Blanc. 



VQ 10 

A white wine strain recommended for preserving varietal 

fruit character and contributing to mouthfeel. This 

strain is alcohol tolerant up to 17% and completes fermentations 

quickly. It also works well at the lower temperatures 

desired for white wine fermentations. 

Application: Tank fermentation of aromatic varieties. 


Packaging: 0.5 kg


Sensory 

characteristics 

Oxygen 

demand 

Nitrogen 

need 

Compatibility 

With MLF 

Killer 

Factor 

Young 

whites 

Varietal and 

to be aged 

Applications 

Rosé 

Thiols 

expression 

Late harvest Sparkling 

Enartis ferm yeast quick reference chart: white wine fermentation 

Alcohol 

Tolerance 

Fermentation 

Speed 

Temperature Lag 

Phase 

Strain and 

species 

Short Medium 15% Killer Poor Medium Medium Esters 

15-25°C 

(59-77°F) 

TOP ESSENCE 

S. cerevisiae 

Short Medium 14% Killer Poor High Medium Esters 

15-25°C 

(59-77°F) 

ES 123 

S. cerevisiae 

+ bayanus 

Medium Medium 15% Killer Neutral Medium-High Medium Esters 

15-24°C 

(59-75°F) 

AROMA WHITE 

S. cerevisiae 

Short Medium 15,5% Killer Good High Medium-High Varietal 

14-24°C 

(57-75°F) 

VINTAGE WHITE 

S. bayanus 

Short High 16,5% Killer Poor Low Medium-Low Enhances 

Varietal Character 

10-20°C 

(50-68°F) 

ES 181 

S. cerevisiae x 

bayanus 

Short Medium-High 17% Killer Neutral Low Low Varietal Character 

10-25°C 

(50-77°F) 

VQ 10 

S. bayanus 

Short High 14,5% Neutral Poor Medium Medium Esters 

10-20°C 

(50-68°F) 

Q CITRUS 

S. cerevisiae 

11


Red wine fermentation 

ES 401 

A good fermenter and with adequate nutrition, it produces 

fermentation esters that enhance the fruit character 

of wine, while respecting the varietal characteristics 

of the grape. It is also able to remove a portion of 

malic acid (about 25%). 

Application: Rosé wines; young or moderately aged 

red wines. 

Dosage: 200 g/ton 


ES 454 

Yeast for the production of red wines destined for ageing. 

It gives the best results when fermenting very ripe 

and high quality grapes. It produces unique wines 

characterized by elegant, ripe fruit and spicy aromas 

and smooth mouthfeel. 

Application: Red wines of medium to long ageing; 

grand red wines. 



12 

RED FRUIT 

One of the most loved strains of the Enartis Ferm 

range! It produces very intense aromas of fruit and 

violets along with elevated quantities of glycerol and 

polysaccharides. The resulting wines are round on the 

palate and have good color and aroma. 

Application: Rosé wines; specialty wines such as 

Beaujolais Nouveau; fruity, young or moderately aged 

red wines. 



VINTAGE RED 

Strain recommended for the production of red wines 

destined for ageing. Vintage Red is known for its good 

fermentative qualities and the ability to produce soft 

and structured wines. It is suitable for the production 

of wines also made from slightly unripe grapes. 

Aromatically respectful of varietal characteristics, after 

the initial phase in which the wine appears closed 

and austere on the nose, with ageing it opens up and 

shows notes of ripe fruit and spices. 

Application: Red wines of medium to long ageing 

times; grand red wines; oak aged red wines. 



ES 488 

Wines produced with this strain are both powerful on 

the nose and palate and suitable for ageing in oak. 

ES 488 produces intense fruit and spicy aromas that 

are evident during the first stages following fermentation 

and remain persistent. Given its high extraction 

capacity, it results in wines with great structure and 

color. It also helps mask herbaceous notes in grape 

varieties that are rich in methoxypyrazines and C6 aldehydes. 

Application: Red wines for medium to long ageing; 

New World style; grand red wines. 



AMR-1 

Saccharomyces cerevisiae for the production of late 

harvest wines. AMR-1 is a high alcohol tolerant yeast 

selected from dried grapes for the production of Amarone 

wine. It produces elegant, clean wines that express 

varietal and regional character. In difficult conditions 

such as high sugar and alcohol concentration, 

low pH and low temperature, AMR-1 quickly ferments 

to dryness, producing clean wines with pleasant black 

fruit and spice aromas. During the sur lies phase, it liberates 

great quantities of mannoproteins and polysaccharides 

that improve mouthfeel and color stability. 

Application: White and red grapes with high potential 

alcohol content; fermentation at low temperatures; 

late harvest wine. 


Packaging: 0.5 kg


NEW 

WS 

Isolated from late harvest Zinfandel from Williams- 

Selyem Winery, WS is considered one of the most robust 

California yeast strains. It is well-suited for a wide 

spectrum of red and white varietals and is recommended 

for fermentation of high °Brix juice and to restart 

stuck or sluggish fermentations. Enartis Ferm WS 

respects varietal and terroir characters and augments 

fruit and spice expression, while contributing to both 

excellent complexity and structure enhancement with 

soft tannin extraction. It is particularly recommended 

for the production of high alcohol wines destined for 

medium to long-term ageing. 

Application: Wide spectrum of red and white varietals, 

particularly Pinot Noir and Zinfandel; fermentation 

of must with high °Brix; restart stuck or sluggish 

fermentations. 

Dosage: 200 g/ton or 20-40 g/hL (1.67-3.3 lb/1,000 gal) 


VQ 51 

The classic red Bordeaux isolate for high quality red 

wine production including Merlot, Zinfandel, Cabernet, 

Syrah, and other varietals. VQ 51 enhances varietal 

aromas and adds to complexity by improving 

fruit notes. Thanks to the abundant release of mannoproteins, 

it contributes to color stability and increased 

mouthfeel. 

Application: Structured, complex red wines; Bordeaux 

varietals. 



VQ ASSMANSHAUSEN 

The most popular yeast for Pinot Noir production. With 

its desirable characteristics of long lag time and alcohol 

tolerance up to 15%, this yeast is perfect for enhancing 

spicy characters. It contributes excellent complexity 

and good structural enhancement. Because of its exceptional 

characteristics, VQ Assmanshausen is also a 

good choice for Zinfandel, Syrah, Sangiovese, Barbera, 

and some white wine varietals like Riesling and Gewürztraminer. 

Application: Complex red wines; complex white wines. 


20-40 g/hL (1.7 -3.3 lb/1,000 gal) 


13


14 

Enartis Ferm Quick Reference Chart: red wine fermentation 

Sensory 

Characteristics 

Oxygen 

demand 

Nitrogen 

need 

Compatibility 

with MLF 

Rosé 

Thiols 

expression 

Application per type of wine 

Young 

Reds 

Reserve 

Reds 

Late 

harvest 

Sparkling 

Stuck 

Fermentations 

Killer 

factor 

Alcohol 

tolerance 

Fermentation 

speed 

Strain and species Temperature Lag 

phase 

Medium Moderate 15% Neutral High Medium Medium Esters 

15-30°C 

(59-86°F) 

ES 401 

S. cerevisiae 

Short High 16% Killer Neutra High High Esters 

14-34°C 

(57-93°F) 

RED FRUIT 

S. cerevisiae 

Enhance 


Medium- 

High 

Short Moderate 16% Neutral High Medium 

18-32°C 

(64-90°F) 

VINTAGE RED 

S. cerevisiae 

Enhance 


Medium Moderate 16% Sensitive High Medium Medium 

18-30°C 

(64-86°F) 

ES 454 

S. cerevisiae 

Short Moderate 16% Killer High High High Varietal + Esters 

15-28°C 

(59-82°F) 

ES 488 

S. cerevisiae 

Short High 17% Neutral Neutral Medium Low Esters 

10-30°C 

(50-86°F) 

AMR-1 

S. cerevisiae 

Enhance 


Medium Moderate-high 18% Neutral Neutral Low Low 

16-30°C 

(61-86°F) 

WS 

S. cerevisiae 

Enhance 


Long Slow 15% Neutral Neutral Medium Low 

20-30°C 

(68-86°F) 

VQ 

ASSMANSHAUSEN 

S. cerevisiae 

Enhance 


Medium- 

High 

Short Moderate 16% Sensitive Good Medium 

20-30°C 

(68-86°F) 

VQ 51 

S. cerevisiae 

Short Slow 10% N.A. N.A. N.A. N.A. Esters 

15 - 26°C 

(59-79°F) 

Q T 

Torulaspora delbrueckii 

Short Moderate 16% Neutral Good Medium High Varietal + Esters 

15-32°C 

(59-90°F) 

Q5 

S. cerevisiae 

Medium Moderate 16,5% Neutral Neutral Medium Medium Esters 

16-30°C 

(61-86°F) 

Q7 

S. cerevisiae


Technical strains 

SC 

Versatile strain that can be used in the fermentation of 

white, red and rosé wines. It allows the production of 

wines with clean, fresh, intense varietal aroma. 

Application: White, red and rosé wine. 



SB 

It produces wines with a clean and intense varietal 

character and assures regular and complete fermentation. 

Recommended for the fermentation of big volumes. 

Application: White, red and rosé wines. 

Dosage: 20-40 g/hL (1.67 - 3.3 lb/1,000 gal) 


TOP 15 

A vigorous strain with high alcohol tolerance (17%), 

able to ferment at low temperatures. It can be used in 

the vinification of white, red and rosé wines as well as 

in the production of sparkling wine fermented in the 

bottle and stainless steel tanks. It produces wines with 

very clean aromas that express the characteristics of the 

grape. 

Application: White, red and rosé wines; sparkling 

wine. 



ES FLORAL 

NEW SYNERG-YEASTIC FORMULA 

The new Enartis Ferm ES Floral takes advantage of the 

synergy between the fermentative and the enological 

features of different strains in the same blend. Compared 

to the single strain, the blend produces a more 

intense, complex and fresh aroma, suitable for the production 

of attractive rosé and white wines. 

Application: Fresh and easy to drink wines. 



EZ FERM 

This blend of two different strains is highly successful in 

preventing sluggish and stuck fermentations with high 

alcohol tolerance (16.5%), minimal nitrogen needs, 

wide range of fermentation temperatures (12-34°C, 54- 

93°F), and a great capacity to dominate. It respects the 

varietal aromatic characteristics of the grape. 

Application: Prevention of sluggish and stuck fermentations; 

wine with high alcohol content; late-harvest 

wines. 



EZ FERM 44 

EZ Ferm improved! This strain combines high alcohol 

tolerance (17.5%), strong fermentation kinetics and 

minimal nutritional needs with a strong affinity for 

fructose metabolism. EZ Ferm 44 is the recommended 

yeast for solving problems of sluggish and stuck fermentations. 

Application: Restarting sluggish and stuck fermentations. 

Dosage: 400 g/ton or 40 g/hL (3.4 lb/1,000 gal) 

Packaging: 0.5 - 10 kg 

15


16 

Enartis Ferm Quick Reference Chart: technical strains 

Sensory 

Characteristics 

Oxygen 

demand 

Nitrogen 

need 

Compatibility 

with MLF 

Young 

whites 

Varietal 

whites and 

to be aged 

Rosé 

Application per type of wine 

Revelation 

of thiols 

Young 

reds 

Reds 

to be 

aged 

Late 

harvest 

Sparkling 

Stuck 

fermentation 

Killer 

factor 

Alcohol 

tolerance 

Fermentation 

speed 

Temperature Lag 

phase 

Strain and 

species 

Enhance 

Varietal 

Character 

Medium High 15% Neutral Low Low Low 

18-32°C 

(64-90°F) 

SB 

S. bayanus 

Enhance 

Varietal 

Character 

Short High 13% Neutral Good Medium Medium 

15-30°C 

(59-86°F) 

SC 

S. cerevisiae 

Enhance 

Varietal 

Character 

Short High 17% Killer Neutral Low Low 

10-28°C 

(50-82°F) 

TOP 15 

S. bayanus 

Medium Moderate 15% Neutral Good Medium Medium Esters 

10-25°C 

(50-77°F) 

ES FLORAL 

S. bayanus 

Enhance 

Varietal 

Character 

Low 

Low- 

Medium 

Short High 16,5% Neutral High 

12-34°C 

(54-93°F) 

EZ FERM 

S. bayanus 

Short Moderate 17,5% Neutral Neutral Low Low Neutral 

15-30°C 

(59-86°F) 

EZ FERM 44 

S. bayanus 

Enhance 

Varietal 

Character 

Short High 17% Killer Low Low Low 

10-30°C 

(50-86°F) 

PERLAGE 

S. bayanus 

Varietal + Esters 

Low- 

Medium 

Short High 16% Killer Low Low 

10-20°C 

(50-68°F) 

PERLAGE D.O.C.G. 

S. bayanus 

Short Moderate 15% Killer Neutral Medium Low Esters 

14-20°C 

(57-68°F) 

PERLAGE FRUITY 

S. bayanus


Q line 

The new line of yeast Enartis Ferm Q made by strains 

with extraordinary features that allow to ferment in 

critical conditions and to produce wines of superior 

quality. 

Q CITRUS 

Yeast strain selected for the production of varietal white 

wines characterized by intense aromatic expression. Q 

Citrus reveals the fruit and floral aromas of grape terpenes 

and norisoprenoids. At the same time, it intensifies 

the varietal character by producing zesty and complex 

notes of citrus (grapefruit), tropical fruit (guava, passion 

fruit, pineapple) and flowers (jasmine, lime blossom). 

Application: White wines with intense varietal characteristics; 

improves aromatic expression of wine from 

neutral grapes. 



Q7 

Alcohol tolerant strain (up to 17%) which heightens 

fresh fruit notes such as blackberry, plum and spices. 

It is recommended for fermenting grapes produced in 

hot climates or in vintages affected by drought. In these 

conditions, Q7 ensures stable and complete fermentations 

and revitalizes the aromas by masking over ripe 

fruit notes. 

Application: Red grapes with high sugar content; 

warm climate red grapes; medium-long term aged 

wines. 



Q5 

Enartis Ferm Q5 is a yeast strain suitable for the production 

of high-quality, varietal red wines destined for 

extended barrel ageing. It helps with the expression of 

primary aromas from norisoprenoids contained in red 

grapes. Enartis Ferm Q5 intensifies notes of red fruit 

(strawberry, raspberry, black cherry) and flowers (violet 

and rose) naturally present in red grapes by using 

the aminoacids of juice to produce secondary aromas 

– esters and higher alcohols. It also increases wine 

complexity with spicy notes. Due to its excellent extraction 

capacity, it results in wines with intense and 

stable color, soft structure, and suited for barrel ageing. 

Enartis Ferm Q5 is recommended for the production of 

big, fruit-forward and complex red wines destined for 

medium and long ageing. 

Application: High-quality, varietal red wines destined 

for extended barrel ageing. 



Q Τ 

Qτ is a Torulaspora delbrueckii yeast strain selected for 

its capability to enhance fruit and floral aromas, as well 

lower volatile acidity when levels are potentially high 

(late harvest wines). The sequential inoculation better 

mimics the biodiversity of grape must fermentations, 

resulting in increased complexity. High compatibility 

with the yeast strains Enartis Ferm ES 454, ES 488, and 

Red Fruit. 

Application: Co-fermentation of red and rosé wines; 

increased aromatic complexity; wines with high alcohol 

content. 



17


METHOD TO RE-START STUCK FERMENTATIONS 

18 

Pre-treatment of the stuck wine 

In the case of a stuck fermentation, before reinoculation, 

the following pre-treatment steps are 

recommended: 

1. Timely intervention to prevent the development of 

undesired bacteria by use of the following: 

• Filtration or racking 

• Sulphur dioxide addition to a maximum 

of 1 g/hL (10ppm) 

• Add 20 g/hL of Enartis Stab Micro M or 30-40 

g/hL of Enartis Zym Lyso if there is a risk of 

malolactic fermentation onset. 

2. Add 40 g/hL of Nutriferm No Stop to the stuck 

wine. Nutriferm No Stop will eliminate medium 

fatty acids and pesticides residues which may act 

as fermentation inhibitors. At the same time, it will 

provide unsaturated long-chain fatty acids, sterols, 

micronutrients and essential vitamins that will help 

to restart the fermentation. After this, inoculate 

with a yeast starter prepared as follows. 

REHYDRATION OF ACTIVE DRY YEAST 

1. Calculate the amount of yeast Enartis Ferm EZ 

Ferm 44 required for the total volume of stuck wine 

at 25-40 g/hL. 

2. Rehydrate this amount of yeast in ten times its 

weight in clean water at 35-38°C. 

3. Allow 20 minutes to rehydrate then continue with 

preparation of the starter. 

PREPARATION OF THE STARTER 

The nutrient content of the stuck fermentation will 

be low and unable to support adequate yeast growth. 

In addition, the culture will require adaptation to the 

alcohol content of wine. 

1. Prepare an initial mixture made of 50% stuck wine 

and 50% water. This solution must be 5% of the 

total volume of stuck wine. 

2. Calculate the amount of Nutriferm Energy required 

for the total volume of stuck wine at 10-15 g/hL 

and add to the water/wine mixture. 

3. Adjust the sugar content of the wine/water mixture 

up to 50 g/L (5° Brix) by adding concentrate, juice 

or sugar. 

START OF FERMENTATION AND ADDITION OF THE 

STUCK WINE 

1. Add the rehydrated yeast to the wine/water mix 

and maintain the temperature at 21-24°C. Note: 

Avoid cold shock! The temperature difference 

between the yeast suspension and the wine/water 

solution must be less than 10°C. 

2. Monitor the sugar level of the starter. Attention: 

never let the sugar drop to zero. 

3. When the sugar level has dropped by half 

(

Many wines benefit from the addition of tannins, provided 

that the treatment is carried out at the most appropriate 

time. Since the different origins and properties of tannin 

can produce substantially different results, care must be 

taken to select the best tannin for each winemaking application. 

In conjunction with the foremost research centers, 

Enartis has studied exogenous tannins and their effects for 

many years. These studies have enabled Enartis to select 

and produce a comprehensive range of the highest quality 

tannins for winemaking. 

Tannins Enartis Tan 

White wine fermentation 

Red wine maceration 

AROM 

Tan Arom is a blend of tannins and yeast hulls specifically 

formulated for the treatment of white and rosé 

juice. The tannins, consisting of hydrolysable, high 

molecular weight tannins, are particularly reactive with 

grape proteins which affect protein stability in finished 

wines. The yeast hulls provide amino acids which have 

antioxidant activity to protect aromas and color and are 

an important source of thiol precursors. 

Application: Antioxidant protection; protein stabilization 

in juice; fruity white and rosé wines. 



CITRUS 

A blend of gallic and condensed tannins extracted from 

lemon wood. The low temperatures used during the 

extraction process of the condensed tannin preserve 

aromatic precursors in the wood which enhances the 

fruit and floral notes of the resulting wines. These characters 

are especially evident when paired with high 

ß-glycosidase activity yeast (Enartis Ferm Top Essence, 

Aroma White, Vintage White and ES 181). 

Application: Enhancement of floral and fruit characters 

in white and rosé wines. 

Dosage: 5-15 g/hL (0.4-1.2 lb/1,000 gal) during fermentation 


COLOR PROTECTION AND STABILIZATION 

DURING MACERATION 

Enartis continually develops color stabilization 

strategies and the technology to achieve stability 

in maceration. Best practice now includes the 

following: 

1. Grape antioxidant protection: 

AST or Effergran. 

2. Must antioxidant protection: 

Enartis Tan Rouge or Enartis Tan Fermcolor. 

3. Extraction and immediate potential color 

protection: Enartis Zym Color Plus. 

4. Improvement of anthocyanins condensation 

process: Enartis Tan Color. 

5. Improvement of anthocyanins co-pigmentation: 

Enartis Pro Uno and Enartis Tan XC. 

6. Pre MLF stabilisation: 

Enartis Tan Microfruit or Tan μicrox. 

FP 

Enartis Tan FP is a mixture of condensed tannin and 

ellagitannin. When added to red grapes during crushing 

or cold-soak, it acts in synergy with natural wine 

tannins to protect anthocyanins from oxidation while 

favoring the formation of stable color compounds. The 

ellagitannin fraction of Enartis Tan FP assures a good 

reaction with must proteins which favors the removal 

of oxidative enzymes (laccase) and facilitates the natural 

clarification process which occurs at the end of primary 

fermentation. It is recommended for additions at 

the crusher for a more complete anti-oxidant effect with 

SO 2 

. 

Application: “Sacrificial” tannin; anti-oxidant protection; 

color stabilization in red and rosé wines. 

Dosage: 150-400 g/ton at the crusher or during fermentation 


19


20 

ROUGE 

Microgranulated blend of gallic, ellagic and condensed 

tannins. When added at grape reception, during cold 

soak or in the first stage of maceration, it protects color 

and aromatic molecules from oxidation thus increasing 

wine color and aroma potential. Additionally, Enartis 

Tan Rouge reinforces the structure of the wine and imparts 

balance. Recommended in case of moldy grapes. 

Application: “Sacrificial” tannin; anti-oxidant protection; 

color stabilization in red and rosé wines. 

Dosage: 200-300 g/ton at the crusher or during fermentation 


FERMCOLOR 

Enartis Tan Fermcolor is a blend of alcohol extracted 

condensed and hydrolysable tannins. It combines a 

high antioxidant efficacy with excellent organoleptic 

quality. Used immediately on crushed grapes, it protects 

anthocyanins from oxidation and contributes to 

their stabilization. For its intense soft taste, it’s recommended 

in the production of red wines intended for 

ageing and quality thermovinified wines. 

Application: Antioxidant protection; color stabilization 

in thermovinified reds and reds intended for aging. 



XC 

Enartis Tan XC is a tannin rich in monocatechins developed 

to increase color stability in young red and rosé 

wines. It is extremely effective in creating co-pigments 

with must free anthocyanins. The color complexes 

formed this way are more resistant to oxidation, more 

soluble in must/wine and available for condensation 

reactions with grape tannins. 

Application: Stabilization through anthocyanin copigmentation; 

young to medium aged red wines; rosé. 


Rosé: 2-15 g/hL (0.2-1.2 lb/1,000 gal) 


COLOR 

Blend of tannins and yeast derivatives. When added at 

the crusher, Tan Color provides immediate antioxidant 

protection to anthocyanin and aromatic molecules. The 

grape seed tannins in the blend ensure the condensation 

of the anthocyanin fraction to form stable color 

pigments responsible for vibrant and young color. The 

addition of Tan Color stimulates yeast to produce spicy 

and black fruit aromas. 

Application: Antioxidant protection; long term color 

stabilization. 



NEW 

V 

Enartis Tan V (Vinification) is a highly reactive, condensed 

tannin specifically designed for the color stabilization 

of red wines during fermentation. It is extracted 

with water from non-fermented grape seeds that contains 

a high concentration of low molecular weight 

catechins. It quickly reacts and condenses with free 

anthocyanins thus leading to long-lasting color stability. 

Application: Color stabilization; thermovinification; 

grapes that have not achieved phenolic maturity. 

Dosage: During maceration: 100-300 g/ton 


RED FRUIT 

A blend of condensed tannins, many extracted from 

the wood of red fruit trees. These proanthocyanidinic 

tannins enrich wine with aromatic precursors that are 

responsible for notes of berries and red fruit. During primary 

fermentation these precursors can be liberated by 

yeast strains (Enartis Ferm Red Fruit, ES 488, Q5 and ES 

454) with an intense ß-glycosidase activity. Because of 

their liberation, the wine is enriched with fruit forward 

aromas that integrate the varietal aromas and those produced 

during fermentation. 

Application: Wines with increased fruit aromas; color 

stabilization in red and rosé wines. 



E 

Enartis Tan E is highly reactive and specifically designed 

for color stabilization of red wines throughout 

the winemaking process. It is water extracted from nonfermented 

grape seeds. This process creates a very reactive 

tannin that is initially hard but softens and becomes 

pleasant on the palate as it ages. Enartis Tan E contains a 

high concentration of proanthocyanidins, low molecular 

weight monocatechins, which quickly react and 

condense with free anthocyanins. This process leads to 

the creation of long-lasting color. It is particularly recommended 

during macro-oxygenation. 

NEW 

Application: Color stabilization; thermovinification; 

enhance body and structure. 

Dosage: During maceration: 10-30 g/hL (0.8-2.5 

lb/1,000 gal) 

Between alcoholic and malolactic fermentation: 5-15 

g/hL (0.4-1.2 lb/1,000 gal) 

Packaging: 1 kg


Color 

Stability 

Antioxidant 

effect 

Increase of 

aromatic cleanliness 

Protein 

removal 

Structure Astringency Softness Aroma 

intensity 

AROM H H H H H H H H H H H H H H H H H H H H H H 

CITRUS H H H H H H H H H H H H H H H H H H H H H H H 

Types of 

aromas 

Pineapple, 

passion fruit, 

grapefruit 

Citrus, 

white flowers 

FP H H H H H H H H H H H H H H H H H H H H H H H Oak, spices 

ROUGE H H H H H H H H H H H H H H H H H H H H H H H H Spices, oak 

FERMCOLOR H H H H H H H H H H H H H H H H H H H H H H H H H H H H Oak, cherry 

XC H H H H H H H H H H H H H H H H H H H H H Oak 

COLOR H H H H H H H H H H H H H H H H H H H H H H H H H Currant, spices 

V H H H H H H H H H H H H H H H H H H H H H H H H H H 

RED FRUIT H H H H H H H H H H H H H H H H H H H H H H H H 

E H H H H H H H H H H H H H H H H H H H H H H H H H H 

Grape, 

fresh fruit 

Strawberry, 

prunes, cherry 

Grape, 

fresh fruit 

Technical tannins 

NEW 

SLI 

Enartis Tan SLI is produced from untoasted oak with a 

unique process that avoids the use high temperature. It 

displays an extraordinary capability of scavenging oxygen 

and radicals, chelating metals and slightly reducing 

wine redox potential. For its characteristics, Enartis Tan 

SLI can be used in synergy or alternative to SO 2 

to protect 

wine from oxidation and to improve its shelf-life. 

Application: Antioxidant protection; improve the shelflife 

of wine. 

Dosage: 0.5-2 g/hL (0.04-0.17 lb/1,000 gal) as antioxidant; 

2-15 g/hL (0.17-1.2 lb/1,000 gal) to improve 

the sensory 

Packaging: 0,5 kg 

ANTIBOTRYTIS 

Composed of highly reactive tannins which limit oxidation 

and the activity of oxidative enzymes. In the case of 

grapes affected by Botrytis cinerea and rot, Tan Antibotrytis 

reduces the action of oxidase (laccase) produced 

by the parasitic fungus. In situations where the production 

process involves a long pre-fermentative phase, 

Tan Antibotrytis prevents loss of quality due to the oxidation 

of anthocyanins, the molecules responsible for 

the color of red grapes, and aromatic compounds. In 

the treatment of healthy grapes, Tan Antibotrytis has an 

antioxidant effect that is synergistic with SO 2 

. 

Application: Prevent oxidation of aromatic compounds 

and color in grapes and must. 

Dosage: White and red grapes: 50-200 g/ton 

Juice: 3-20 g/hL (0.25-1.7 lb/1,000 gal) 

Wine: 2-10 g/hL (0.2-0.8 lb/1,000 gal) 


BLANC 

Microgranulated gallic tannin with high antioxidant 

activity. It can be added to the wine to enhance sulfur 

dioxide antioxidant and anti-microbial activity. As it 

does not react with proteins, nor color, it is ideal for the 

treatment of white wines and can also be used at bottling. 

Organoleptically neutral and very effective even 

at low doses, Tan Blanc does not affect wine aroma. In 

white wines, it prevents the reductive characters caused 

by exposure to ultraviolet (light struck). 

Application: Antioxidant protection - prevention of 

light struck 

Dosage: Juice: 5-10 g/hL (0.4-0.8 lb/1,000 gal) 

Wine: 4-8 g/hL (0.3-0.6 lb/1,000 gal) 

Packaging: 1 kg - 12.5 kg 

MICROFRUIT 

Enartis Tan Microfruit is a formulation of condensed 

and hydrolysable tannins specifically developed to be 

used in conjunction with the micro-oxygenation of red 

and rosé wines. Microfruit, along with the synergistic 

action of oxygen, contributes to color stabilization, enhances 

aromas of fresh red fruit, increases the softness 

and sweetness of wine, and reduces bitterness and vegetal 

characters. Microfruit is particularly suitable during 

micro-oxygenation but it can be added for the same 

reasons post-fermentation up until one month prior to 

bottling, any time wine comes in contact with oxygen 

(racking, filtration, refrigeration...). 

Application: Micro-oxygenation of red and rosé wines. 



21


Color 

Stability 

Antioxidant 

effect 

Increase of 

aromatic 

cleanliness 

Protein 

removal 


intensity 

SLI H H H H H H H H H H H H H H H H H H H H H H H H H 

Types of 

aromas 

Coconut, 

vanilla 

ANTIBOTRYTIS H H H H H H H H H H H H H H H H Elder, wood 

BLANC H H H H H H H H H H H H H H Elder 

MICROFRUIT H H H H H H H H H H H H H H H H H H H H H H H H H H 

Red fruit, 

grape, wood 

μICROX H H H H H H H H H H H H H H H H H H H H H H H H H H H H H Grape, wood 

CLAR H H H H H H H H H H H H H H H H H H H H H Wood 

MAX NATURE H H H H H H H H H H H H H H H H H H H Chamomile 

μICROX 

Mix of grape seed condensed tannins and oak tannins, 

used during the first aging phases in combination with a 

controlled oxygen supply, it contributes to color stability 

and to the creation of a soft taste structure. Used during 

rack off, it stabilizes the redox potential, subsequently 

avoiding the appearance of reduction or oxidation. Particularly 

suitable for the preparation of wines destined for 

aging in wood. 

Application: Micro-oxygenation of red and rosé wines. 



CLAR 

Microgranulated ellagic tannin with high deproteinizing 

activity. When used during fining of red wines, Tan 

Clar allows the preservation of more intense and brighter 

color. In protein unstable white wines, it reduces the 

bentonite fining, and in both red and white wines, it 

helps to preserve the original structure. If necessary, Tan 

Clar can be used to diminish the reductive characters 

caused by mercaptan formation. 

Application: fining - decrease reductive characters 


Packaging: 1 kg - 12.5 kg 

22 

MAX NATURE 

Enartis Tan Max Nature is a mixture of condensed and 

ellagic tannins formulated to increase aromatic freshness 

and complexity of white and red wines. In particular, 

it removes reductive and herbaceous character, 

while highlighting fruit and floral notes that are typical 

of young wines. It increases mouthfeel without adding 

astringency. Enartis Tan Max Nature is an ideal tannin 

for treatment of wines where lightness and ease of consumption 

are desired. 

Application: Remove reductive and herbaceous 

notes; increase fruit and floral characters. 




Oak tannin based products 

RICH 

Enartis Tan Rich is a mixture of condensed and oak tannins. 

In red wines, it protects against oxidation, helps 

stabilize color and contributes to sensory quality by enriching 

the bouquet with pleasant aromatic notes of oak 

and increasing structure. In white wines, Enartis Tan 

Rich improves sensory characteristics and contributes 

to protein stabilization and clarification. 

Application: Enhance structure of light wines; color 

stabilization. 



EXTRA 

Tan Extra is pure oak tannin specifically selected for the 

treatment of white and red wines during maturation. It 

is characterized by intense aromatic notes of vanilla, 

caramel, cocoa and toasted oak and contributes softness 

and sweetness to mouthfeel. Tan Extra does not 

require long contact time and rapidly improves balance 

and aromatic complexity. 

Application: Finishing; enhance oak notes and complexity. 



SUPEROAK 

Enartis Tan Superoak is a tannin specifically designed 

for addition during maturation. Its balanced blend of 

oak and condensed tannins makes it well-suited to improve 

color stabilization of red wines and is designed to 

be used during micro-oxygenation. The sensory profile 

is characterized by distinct sensations of volume and 

softness as well as light aromas of toasted oak. Enartis 

Tan Superoak is effective in releasing aromas of wines 

that have been aged in barrels and to freshen light red 

and white wines. 

Application: Stabilize color; micro-oxygenation; increase 

volume and complexity. 



ÉLEVAGE 

Enartis Tan Élevage is extracted from oak staves which 

are aged in open air. It can be used in white or red 

wines to increase structure and aromatic complexity, 

imparting elegant vanilla, caramel and licorice notes. 

The addition of Enartis Tan Élevage assures good antioxidant 

protection and prevents, as well as treats, the 

formation of reduced aromas. Enartis Tan Élevage can 

be added during clarification and protein stabilization 

of high quality white wines. 

Application: Increase structure; prevent and treat reductive 

characters. 



NAPA 

Tannin extracted from toasted American oak. When 

added during white and red wine maturation, Enartis 

Tan Napa enhances aromas of caramel, coconut, coffee 

and cocoa and increases wine structure and sweetness. 

Napa also has a good antioxidant effect and can 

be added to used barrels to reintegrate their original 

content of tannin and improve their impact on color 

stability. In some cases, it can reduce wine bitterness 

and astringency. 

Application: Increase aroma complexity and structure. 



DARK CHOCOLATE 

Tannin obtained from French oak with extended seasoning 

and medium-heavy toast. Enartis Tan Dark 

Chocolate enhances sensory characteristics such as 

chocolate and spice aromas, structure and softness 

found in barrel-aged wines. Tan Dark Chocolate also 

helps integrate tannin and aromatic components of 

used barrels. It also helps prevent and correct reductive 

odors. 

Application: Finishing; extend the life of barrels. 

Dosage: 0.5-15 g/hL (0.04-1.2 lb/1,000 gal) 


23 

CŒUR DE CHÊNE 

A blend of ellagitannins extracted from the same wood 

used for barrels, seasoned at length in open air, and 

then toasted. Enartis Tan Cœur de Chêne can be used 

to prolong the life span of barrels. It contributes hints 

of vanilla and spice to wine, and produces a soft and 

well-balanced tannin structure. 

Application: Finishing; extend the life of barrels. 


Packaging: 0.5 kg - 1 kg


Color 

Stability 

Antioxidant 

effect 

Increase of 

aromatic 

cleanliness 

Protein 

removal 


intensity 

RICH H H H H H H H H H H H H H H H H H 

SUPEROAK H H H H H H H H H H H H H H H H H H H H 

ELEVAGE H H H H H H H H H H H H H H H H H H H H H H H 

CŒUR 

DE CHÊNE 

H H H H H H H H H H H H H H H H H H 

EXTRA H H H H H H H H H H H H H H H H H H 

NAPA H H H H H H H H H H H H H H H H H H H H H 

DARK 

CHOCOLATE 

H H H H H H H H H H H H H H H H H H H H H 

Types of 

aromas 

Toasted oak, 

coffee, spices 

Vanilla, 

caramel, hay 

Vanilla, caramel, 

liquorice 


spices 


cocoa, coffee 

Caramel, 

coconut, coffee, 

cocoa 

Cocoa, 

toasted nuts, 

vanilla 

Grape tannin based products 

24 

FRUITAN 

A blend of condensed tannins, mainly extracted from 

fresh, physiologically ripe, white grape seeds. These 

proanthocyanidinic tannins interact with anthocyanins 

(the molecules responsible for color in red wines), 

binding and protecting them from oxidation. The use 

of Enartis Tan Fruitan during primary fermentation, or 

immediately thereafter, allows for better development 

and retention of color over time. When used in both 

red and white wine, it helps eliminate herbaceousness, 

enhance fruit characters and freshen aromas. 

Application: Color stabilization in red and rosé wines; 

increase structure and fruit notes. 

Dosage: 100-200 g/ton during maceration 

3-10 g/hL (0.25-0.8 lb/1,000 gal) in wine 


ELEGANCE 

Enartis Tan Elegance is a mixture of condensed tannins 

largely extracted from white grape skins. When used in 

white and rosé wines during fermentation and maturation, 

it possesses an intense antioxidant activity guaranteed 

to maintain long term color stability and aromatic 

freshness. It enhances fruit and floral notes and 

increases structure and softness. It can also be used in 

red wines to enhance fruitiness without imparting astringency. 

Application: Antioxidant protection; increase structure 

and fruit notes. 

Dosage: 10-15 g/hL (0.8-1.2 lb/1,000 gal) during 

fermentation 



Color 

Stability 

Antioxidant 

effect 

Increase of 

aromatic 

cleanliness 

Protein 

removal 

Structure Astringency Softness 

Aroma 

intensity 

Types of 

aromas 

FRUITAN H H H H H H H H H H H H H H H H H H H H H H H H H H H Red fruit, spices 

ELEGANCE H H H H H H H H H H H H H H H H H H H H H H H H H H 

White fruit, white 

flowers 

UVA H H H H H H H H H H H H H H H H H H H H H H H H H H H White fruit 

SKIN H H H H H H H H H H H H H H H H H H H H H H Grape, hay, tea 

UVASPEED H H H H H H H H H H H H H H H H H H H Grape, honey 

FRESH 

FRUIT 

TOTAL 

FRUITY 

H H H H H H H H H H H H H H H H H H H H 

H H H H H H H H H H H H H H H H H H H H 

Lemon, mint, 

fresh fruit 

Strawberry, 

plum, cherry


UVA 

A proanthocyanidinic extract obtained from mature 

white grape seeds. Its addition to must or wine immediately 

after primary fermentation facilitates an earlier 

formation of polymeric pigments from tannins and pigments. 

In white wines, its ability to eliminate unstable 

proteins can reduce the quantity of bentonite necessary 

to achieve stability. Moreover, its addition enhances 

fruit aromas and improves structure, mouthfeel and 

complexity of white, red and rosé wines. Additionally, 

it can mask astringency in some red wines, helping to 

avoid or to reduce the use of fining agents. 

Application: Color stabilization; increase structure 




SKIN 

A condensed tannin extracted from the skin of pressed 

(not fermented) white grapes. Its addition to must or 

wine immediately after primary fermentation provides 

better color stability and prevents oxidation. In white 

wines, it can be used as a fining agent in combination 

with gelatin. Moreover, its addition enhances fruit aromas 

and improves structure, mouthfeel and complexity 

of white, red and rosé wines. 

Application: Antioxidant protection; increase structure 




FRESH FRUIT 

Blend of tannins extracted from lemon trees and white 

grape skins. Enartis Tan Fresh Fruit has excellent antioxidant 

capacity. To be used during ageing or pre-bottling 

of white and rosé wines to freshen aroma, reduce 

over-ripe fruit notes, impart softness and protect from 

oxidation. 

Application: Freshen wine aroma; increase antioxidant 

protection. 



TOTAL FRUITY 

Blend of tannins extracted from wood of red fruit trees 

and fresh white grape skins. To be used during ageing 

or pre-bottling of red wines to improve aromatic freshness, 

fruit aroma, structure, softness and antioxidant 

protection. 

Application: Freshen wine aromas; increase antioxidant 

protection. 



25 

UVASPEED 

Enartis Tan Uvaspeed is a tannin extracted from unfermented 

white grape skins specifically for the treatment 

of wines during the maturation phase. The speed 

at which the tannin is extracted helps prevent oxidation 

and microbial degradation. Enartis Tan Uvaspeed 

immediately provides intense fruit notes as well as increased 

structure and softness which contribute to the 

overall balance of wine. Due to its limited reactivity 

with proteins, it can be used immediately prior to bottling. 

Application: Decrease astringency; increase structure 




HOW TO CHOOSE ENARTIS TANNINS 

When determining which Enartis Tan to use and which dosage to employ, it is important to know the 

organoleptic and technological characteristics and to perform preliminary tasting trials. A simple and 

rapid method consists of dissolving 1 g of Enartis Tan in a solution made with 86 mL of water and 14 mL 

of pure alcohol 95%. This solution can be used for rapid taste tests knowing that 1 mL of this solution in 

100 mL of wine corresponds to a dose of 10 g of Enartis Tan per 100 L.

Other Tannins 

Unico range 

26 

UNICO #1 

Unico #1 is extracted from toasted oak selected for 

the quality and richness of its aroma. Due to the low 

temperature and low pressure employed during the 

production process, these aromatic compounds are 

concentrated and captured in the final product. Unico 

#1 has the most intense vanilla-chocolate-toasted oak 

aromas that you can experience from a tannin. At the 

same time, it contributes body and can be successfully 

used on both red and white wines. 

Application: Finishing tannin. 



UNICO #2 

Condensed tannin extracted from the wood of red fruit 

trees. Unico #2 will significantly enhance red fruit aromas 

such as cherry and black currant. Because of the 

special production process, Unico #2 contains aromatic 

compounds that boost the inherent fruit character of 

wine. It also results in wines with softness, structure and 

sweetness and reduces the sensation of harshness. It 

has been proven effective on both red and white wines. 

Application: Finishing tannin. 



UNICO #3 

Unico #3 is a blend of condensed and hydrolysable 

tannins. As a result of the unique production process 

and the distinctive origin of its components, Unico #3 

is able to freshen wine aroma by enhancing citrus and 

floral notes. Unico #3 is particularly suitable for treating 

white wines with slight oxidized and over-ripe aromas. 

Application: Increase aromatic freshness in red and 

white wines. 



UNICO #1 UNICO #2 UNICO #3 

Color 

Stability 

H H H H H H 

Antioxidant 

effect 

H H H H H H H H H 

Increase of 

aromatic 

H H H H H H H H H 

cleanliness 

Protein 

removal 

H H H H H 

Structure H H H H H H H H H H 

Astringency H H H 

Softness H H H H H H H H H H H H 

Aroma 

intensity 


Types of 

aromas 

Vanilla, cocoa, 

toasted oak, 

spices 

Red fruit, 

wild berries 

Flowers, lemon, 

mint

Every day, more is known about the contribution made by 

polysaccharides to the stability and quality of wine. Many 

winemakers have adopted techniques such as prefermentation 

cold maceration, the use of macerating enzymes and 

sur lies ageing, to enhance the content of polysaccharides 

and help make wines with better sensory characteristics 

and stability. Unfortunately, factors such as time constraints, 

lack of tank space or off-aromas in the lees can make these 

practices impossible. For those who cannot make use of the 

polysaccharides naturally contained in their own lees and 

grapes, Enartis offers Surlì yeast and grape polysaccharides 

preparations for wine maturation. 

Yeast Polysaccharides 

Polyssacharides 

for the fermentation stage 

When used at yeast inoculation, the Enartis Pro coadjuncts 

supply mannoproteins and natural antioxidants 

that increase wine stability. The release of these yeast 

polysaccharides happens during fermentation resulting 

in wines with a longer shelf life, greater stability, and 

with enhanced aromatic freshness and mouthfeel. 

ENARTIS PRO R 

A pure yeast derivative. When used during the fermentation 

of white and red grapes, it contributes large quantities 

of mannoproteins that help improve the sensation of 

volume. In the case of red wines, it also softens astringency 

and improves color stability. 

Application: Enhance volume and fruitiness of white and 

rosé wines; enhance spiciness of red wine. 



ENARTIS PRO AROM 

Product based on yeast derivative rich in mannoproteins. 

Pro Arom is used at yeast inoculation to lower the redox 

potential, to improve colloid stability and to provide aminoacids 

with antioxidant activity that, when combined 

with yeast such as Enartis Ferm ES 181, Aroma White and 

ES 488 act as precursors in the synthesis of aromas of 

spices and tropical fruits. 

Application: Enhance volume and fruitiness of white and 

rosé wines - enhance spiciness of red wine. 



ENARTIS PRO ROUND 

A mixture of cell walls with a high content of soluble 

mannoproteins and condensed and ellagic tannins, specifically 

designed for red grape fermentation. Wines treated 

with Enartis Pro Round have more vibrant and stable 

color, intense fruit aromas and a softer and well balanced 

profile. Recommended for rosé and young red wines, especially 

with high acidity and astringency. 

Application: Rosé and young red wines; color stability; 

enhance fruit aromas; increase volume and structure. 



ENARTIS PRO UNO 

Fermentation adjuvant containing yeast derivative 

rich in readily-soluble mannoproteins. When added 

during inoculation, the mannoproteins quickly bond 

with anthocyanins and aromatic molecules protecting 

them from oxidation and precipitation. The addition of 

Pro Uno produces wines which are more stable with 

young, intense and fresh color, greater aromatic persistence, 

and larger volume and softness in the mouth. 

Application: Red, white and rosé juice. 



ENARTIS PRO BLANCO 

Fermentation adjuvant containing yeast derivative rich 

in readily soluble mannoproteins and aminoacids with 

antioxidant activity. When added during inoculation, 

the mannoproteins quickly bond with anthocyanins 

and aromatic molecules protecting them from oxidation 

and precipitation. The addition of Pro Blanco produces 

wines which are more stable with young, intense 

and fresh color. Furthermore, the addition of sulfur aminoacids 

stimulates the production of thiols by specific 

yeast strains such as Enartis Ferm Aroma White, ES 181 

and ES 488. 

Application: Enhance volume and fruitiness of white 

and rosé wines; enhance spiciness of red wine - improve 

wine stability (protein, color and aroma). 



27


28 

ENARTIS PRO TINTO 

A fermentation coadjunct which is a mixture of yeast 

derivative high in soluble mannoproteins, grape seed 

tannins and ellagitannins. It is specifically designed to 

favor the condensation of anthocyanins/tannins during 

the fermentation of red grapes. Wines treated with Enartis 

Pro Tinto have vibrant color, more intense and persistent 

fruit aromas and are softer and better balanced. 

Particularly recommended to soften the astringency of 

grapes destined for the production of grand red wines. 

Application: Color stability; fruit aromas; improved 

balance and complexity. 



NEW 

ENARTIS PRO XP 

Also known as Enartis Pro “eXPression” is a blend 

of PVI/PVP and yeast derivatives rich in immediately 

available mannoproteins. Due to its high capacity for 

removing metals during the beginning of fermentation, 

it increases the expression of thiolic aromas by neutralizing 

the damaging effects of copper and iron, which 

are responsible for the oxidation of fermentation aromas. 

It is recommended for the protection of aromas 

and aromatic precursors of non-thiolic varieties allowing 

for the full expression of the varietal characteristics. 

Application: Aroma stability in white and rosé wines. 



NEW 

ENARTIS PRO FT 

Also known as Enartis Pro “Free Thiols” is a blend of 

PVI/PVP and yeast derivatives rich in immediately 

available mannoproteins, sulfur containing amino 

acids and oligopeptides. Because of its high capacity 

for removing metals during the beginning of fermentation, 

it increases the expression of thiolic aromas 

by neutralizing the damaging effects of copper and 

iron, which are responsible for the oxidation of fermentation 

aromas. It is recommended for protection 

of primary aromas of thiolic varieties and, at the same 

time, promotes the formation of additional thiol compounds 

by yeast. 

Application: Aroma stability in white and rosé wines 

from thiolic varieties. 



R 

AROM 

ROUND 

UNO 

BLANCO 

Composition 

Yeast derivative 



Condensed tannins 

Ellagic tannins 



Contribution 

to wine 

Mannoproteins 

Mannoproteins 

Antioxidant peptides 

Mannoproteins 

tannins 

Immediately 

free mannoproteins 

Immediately free 

mannoproteins 

Antioxidant peptides 

Enological effect Application Dosage 

(g/hL) 

Mouthfeel 

Softening astringency 

Aroma protection 


Mouthfeel 

Color protection 

lncrease tropical fruit aroma 


Mouthfeel 

Color stabilization 

Reduce greecharacter 

Protein stability 

Aroma stability Copigmenation of anthocyanins 

Mouthfeel 



Aroma stability 

Copigmenation of anthocyanins 

Mouthfeel 



White wines 

Red wines 

20 - 40 

Light whites 20 - 40 

Light reds 

Rosé wines 

White wines 

Red wines 

Rosé wines 

Red wines 

25 - 50 

20 - 30 

20 - 30 

TINTO 


Grape seed tannins 


Immediately 


tannins 


Color stabilization 

Mouthfeel 

Soften astringency 

Structured reds 

Astringent reds 

15 - 40 

XP 

FT 

Yeast derivative PVl/PVP 

Yeast derivative PVl/PVP 

Immediately 


lmmediately free 

mannoproteins 

Sulfur amino acids 

Antioxidant protection 



Mouthfeel 




Mouthfeel 


White wines 

Rosé wines 

White wines 

Rosé wines 

50 - 70 

50 - 70


Polysaccharides 

for the maturation stage 

During wine maturation, Surlì products increase 

wine chemical and physical stability, enhance 

mouthfeel and softness and lessen astringency like 

natural lees do but much faster and without the risk 

of developing reductive notes. 

SURLÌ ONE 

A complex made of yeast cell walls that have been 

enzymatically activated. When used in red, white and 

rosé wines, it contributes to protein, tartrate and polyphenol 

stabilization. It enhances the natural sensation 

of volume and contributes to better aromatic complexity 

and longevity in all wine. In red and rosé wines, it 

promotes color stabilization via copigmentation. 

Application: Sur lies ageing. 


Packaging: 2,5 kg 

SURLÌ ROUND 

A polysaccharide complex made from yeast cell walls 

and condensed and ellagic tannins, specific for red and 

rosé wines. It assures better color stability and enhances 

wine structure, balance and aromatic complexity. 

Application: Lees ageing of red and rosé wines. 



SURLÌ ELEVAGE 

Surlì Elevage is made from cell wall with a high content 

of free and immediately available mannoproteins. 

It has an instant effect and can be successfully added 

with only 24-48 hours contact time. Wines treated with 

Surlì Elevage are softer on the palate, age well and are 

chemically stable. Moreover, aromatic cleanliness is 

improved while preserving the original fruit characteristics. 

Application: Pre-bottling sur lies ageing. 



SURLÌ VITIS 

Completly soluble, Surlì Vitis provides plant polysaccharides 

and white grape skin tannin. When used at the 

recommended dosage, it is filterable and can be added 

to wine just before microfiltration for improving the organoleptic 

quality and stability of wine. In particular, 

Surlì Vitis is very effective for enhancing wine softness, 

volume, structure and perceived sweetness along with 

the reduction of bitter sensations and acidity. Moreover, 

it augments the antioxidant properties of wine. 

Application: Improve sensory characteristics prior to 

bottling. 



SURLÌ VELVET 

Yeast mannoproteins complex designed to increase aromatic 

intensity and improve stabilization in wine. The 

polysaccharides in Surlì Velvet, and the mannoproteins 

in particular, increase the colloidal structure and stability 

of wine. Its use also enhances sensory characteristics 

including aromatic complexity, volume, and reduced 

astringency. 


bottling. 



SURLÌ VELVET PLUS 

Preparation of mannoproteins extracted from a yeast 

strain with high production of sulfur peptides with 

antioxidant activity. Velvet Plus contributes all the organoleptic 

properties of Surli Velvet with the addition 

of an antioxidant activity that helps prolong the shelf 

life of wine. Completely soluble and filterable, it can be 

added immediately prior to bottling. 


bottling; antioxidant protection. 



29


ONE 

ROUND 

ELEVAGE 

Composition 

Yeast hulls 

enzymatically 

pre-activated 

Yeast hulls 

Condensed tannins 


Yeast hulls rich in 


Contribution 

to wine 

Mannoproteins 

Mannoproteins 

Tannins 

Immediately free 

mannoproteins 

Enological effect Application Contact time How to use 

Mouthfeel 


Stability 

Mouthfeel 

Stability 

Structure 

Mouthfeel 


Whites 

Reds 

Rosés 

Reds 

Rosés 

Whites 

Reds 

Rosés 

3-4 weeks 

3-4 weeks 

24-48 hours 

Weekly bâtonnage/ 

stirring. 

Fine filtration at the 

end of the treatment 

Weekly bâtonnage/ 

stirring. 





VITIS 

Grape skin tannins 

Plant polysaccharides 

Grape skin tannins 

Polysaccharides 

Mouthfeel 


Aromatic cleanliness 

Whites 

Reds 

Rosés 

Immediate 

Add directly to the 

wine before bottling 

VELVET 

Mannoproteins 

Readily soluble 

mannoproteins 

Stability 

Mouthfeel 



Aromatic complexity 

Whites 

Reds 

Rosés 

Immediate 



VELVET PLUS 

Yeast 

polysaccharides 

Readily soluble 

mannoproteins 

Anti-oxidant peptides 

Stability 

Mouthfeel 


Aromatic complexity 


Anti-oxidant protection 

Whites 

Reds 

Rosés 

Immediate 



30 

HOW TO CHOOSE THE PROPER SURLÌ 

In order to determine which Surlì to use and the appropriate dosage, it is possible to use the following 

rapid taste test. Rehydrate 1 gram of Surlì in 50 mL of water at 38°C (100°F) for 2 hours. In the meanwhile 

prepare 50 mL of solution with 13 mL alcohol 95% and 37 mL water. At the completion of the 2 hours, 

add the 50 mL of a solution to the suspension and let it cool at room temperature with periodic mixing. 

The final solution must be kept at a temperature of at least 20°C (68°F) and mixed two or three times 

daily for at least three days. The solution is now ready to add directly to wine being treated knowing that 

1 mL in 100 mL of wine corresponds to a dose of 10 grams of Surlì per 100 L (0.85 lbs/1000 gallons). 

N.B.: Surlì Elevage, Surlì Vitis and Surlì Velvet can be simply dissolved in a water solution containing 13% 

alcohol (1 g of Surlì in 100 mL of water solution) and be used immediately.

Controlled malolactic fermentation not only provides ideal 

sensory characteristics, it also provides peace of mind to 

the winemaker. To this end it is important to use selected 

and reliable bacteria strains that are able to dominate and 

complete fermentation 

Malolactic 

Fermentation 

ENARTIS ML ONE 

This strain of Oenococcus oeni guarantees a quick and 

complete malolactic fermentation in red and white 

wines. It produces wines with clean and fruity aroma 

and low content of biogenic amines. Alcohol tolerance: 

3.2. 

Application: ML fermentation of white and red wines. 

Dosage: doses designed for volumes 25 hL, 250 hL, 

1,000 hL 

ENARTIS ML SILVER 

Selected strain of Oenococcus oeni, Enartis ML Silver 

assures the progress of malolactic fermentation under 

difficult conditions due to high alcohol and polyphenol 

content. It respects the aromatic characteristics of the 

wine and does not produce biogenic amines. Alcohol 

tolerance: >15%; pH tolerance: >3.1. 

Application: ML fermentation of wines with high alcohol 

or low pH. 

Dosage: doses designed for volumes 2.5 hL, 25 hL, 250 hL, 

1,000 hL 

NUTRIFERM OSMOBACTI 

Nutrient and regulator of osmotic pressure, Nutriferm 

OsmoBacti helps selected malolactic bacteria survive 

in difficult wine conditions. When used at the end of 

the rehydration phase and prior to inoculation, Osmo- 

Bacti increases the rate of surviving cells thus allowing 

a more rapid start and faster conclusion of malolactic 

fermentation. 

Application: Nutrition for selected malolactic bacteria. 

Dosage: 50 g for each 25 hL dose of bacteria 


31 

NUTRIFERM ML 

Nutriferm ML is a nutrient specific for malolactic bacteria. 

Increasing nutrients in wine stimulates the growth 

of bacteria at inoculation and improves cell division. 

Nutriferm ML provides polysaccharides, amino acids, 

co-factors and vitamins. The cellulose contained in 

the preparation acts as a support for bacteria cells and 

absorbs compounds that may inhibit cell growth. The 

combined effect of Nutriferm ML’s components ensures 

the domination of the inoculated strain over natural 

flora and dramatically reduces the length of malolactic 

fermentation. It’s particularly recommended to promote 

malolactic fermentation in difficult wines. 

Application: Nutrition for malolactic bacteria. 


Packaging: 1 kg

Malolactic Fermentation 

PROTOCOL FOR MALOLACTIC FERMENTATION IN DIFFICULT CONDITION 

In order to get successful malolactic fermentation in 

difficult wines (pH lower than 3.2, alcohol content 

> 14%) or to speed up the fermentation in normal 

conditions, we suggest to prepare a pied de cuve as 

following. 

EXAMPLE FOR 25 hL WINE 

1. Rehydrate 1 dose for 25 hL of Enartis ML Silver in 

0.5 litre of still mineral water at 20-25°C (68-77°F). 

2. Wait 15 minutes 

3. Dissolve 50 g of Nutriferm OsmoBacti directly in 

same water suspension and stir. 

4. Wait 2-4 hours (please note: follow the 

recommended timing). Keep the water suspension 

at 18-20°C (64-68°F) 

5. Prepare a blend with 

25 L water 

25 L wine 

500 g Nutriferm ML 

6. Adjust the blend pH > 3.3 if necessary. 

7. Inoculate the blend with the bacteria/OsmoBacti 

suspension. Keep it at 18-20°C (64,68°F). 

8. At 1/2 - 2/3 malic acid depletion, add 1 hL of wine 

into the pied de cuve in fermentation. Keep it at 

18-20°C (64-68°F). 

9. When 1/2 - 2/3 of malic acid content of the pied 

de cuve is consumed, use the pied de cuve to 

inoculate the remaining wine. 

10. Keep the wine at 18-20°C (64-68°F) till the end of 

the fermentation. 

32

If properly dosed, the use of Oak Alternatives in fermentation 

allows to improve wine aroma and taste in a way that 

makes it pleasing to the international and “new” consumers 

market. 

Oak Alternatives 

INCANTO: 

oak alternatives range 

Produced from selected wood of French and 

American oak, Incanto woods are toasted using a 

unique and original process that employs a progressive 

heating scheme which results in a deep and 

homogenous toast. The new Incanto alternatives 

are all available with vanilla, cream, special fruit, 

spice, caramel, toffee and dark chocolate toasting 

and in sizes chips (2-4 mm), ministaves (about 25 

cm lenght x 2.7-5 cm width x 0.9 cm thickness) and 

Barrel Boost (single use system for barrels). 

Application: increase aroma complexity - increase 

mouthfeel and structure 

Dosage: Chips: 1-4 g/L white wines; 

1-6 g/L red wines. Ministaves: 1-5 g/hL. 

Barrel Boost: one chain per barrel 

(corresponding to the addition of 25% 

new toasted oak). 

Packaging: 10 kg (chips and ministaves) - bag containing 

a single use chain (Barrel Boost) 

VANILLA, 

WOOD 

VANILLA, 

CREAM 

SPICES, 

TOASTED 

SPICES 

CARAMEL, 

TOASTED 

HAZELNUT 

COCONUT, 

CARAMEL, 

TOASTED HAZELNUT, 

LATTE MACCHIATO, 

CHOCOLATE 

COFFEE, 

TOASTED HAZELNUT 

COCOA, TOASTED 

HAZELNUT, VANILLA 

33 

INCANTO 

NATURAL 

INCANTO 

CREAM 

INCANTO 

SPECIAL 

FRUIT 

INCANTO 

SPICE 

INCANTO 

CARAMEL 

INCANTO 

VANILLA 

INCANTO 

TOFFEE 

INCANTO 

DARK 

CHOCOLATE 

INCANTO NATURAL 

Composition: Untoasted French Oak 

Sensory aroma characteristics: Enhances fruit and freshness 

while preserving varietal characters. 

Mouthfeel characteristics: Increases wine structure, 

volume, and smoothness while improving balance and 

finesse 

INCANTO VANILLA 

Composition: Medium-Toasted American Oak 

Sensory aroma characteristics: Vanilla, coconut, cinnamon, 

Bourbon, honey, tropical fruit, hazelnut, toasted 

almond, butter. 

Mouthfeel characteristics: Rapidly increases smoothness, 

volume, and freshness without imparting excessive 

tannins. 

Aroma cleanliness 

6 

5 

4 

Black coffee, Toasted bread 

White flowers 

8 

Cocoa 

6 

4 

Red fruit 

Peach, Apricot 

3 

2 

1 

0 

Pinole, Almond, Hazelnut 

Cappuccino, Caramel, 

Butter 

Juniper, Mint, Eucalyptus 

2 

0 

Vanilla 

Licorice 

Cloves, Black pepper 

Structure 

Mouthfeel 

Bourbon, Tropical fruit 

Fresh timber, Cedar 

Coconut


INCANTO CREAM 

Composition: Medium-Toasted French Oak 

Sensory aroma characteristics: Vanilla, coconut, butter, 

cappuccino, and licorice. 

Mouthfeel characteristics: Increases smoothness, volume, 

and sweetness without imparting excessive tannins. 

INCANTO CARAMEL 


Sensory aroma characteristics: Caramel, cappuccino, 

toasted sugar, butter, almond, toasted hazelnut, vanilla, 

and light spice. 

Mouthfeel characteristics: Particularly increased 

smoothness and sweetness. 




Butter 


Cocoa 


White flowers 

10 

8 

6 

4 

2 

0 


Red fruit 

Coconut 


Vanilla 

Licorice 


White flowers 

Cocoa 10 Red fruit 

8 


6 


4 


2 

Vanilla 

0 


Licorice 

Butter 





Coconut 

INCANTO SPECIAL FRUIT 


Sensory aroma characteristics: Light spice, toast, chocolate, 

caramel, and vanilla notes that enhance fruitiness 

and complexity. 

Mouthfeel characteristics: Increases smoothness, volume, 

and structure without imparting excessive tannins. 

INCANTO TOFFEE 

Composition: Medium to Heavy-Toasted French Oak 

Sensory aroma characteristics: Café macchiato, toasted 

bread, toasted almond, hazelnut, vanilla, and apricot. 

Mouthfeel characteristics: Very smooth, sweet, and 

complex. 

34 




Butter 



White flowers 

Cocoa 8 Red fruit 

6 

4 

2 

0 


Coconut 


Vanilla 

Licorice 





Butter 



White flowers 

Cocoa 

8 

Red fruit 

6 

4 

2 

0 


Coconut 


Vanilla 

Licorice 


INCANTO SPICE 

Composition: Blend of French and American oak treated 

with different toasting process. 

Sensory aroma characteristics: Gives very complex and 

intense spice aroma. Very positive results when used 

in Pinot Noir, Syrah, Cabernet Sauvignon, Sangiovese 

and Primitivo. 

Mouthfeel characteristics: Increased smoothness and 

structure. 

INCANTO DARK CHOCOLATE 

Composition: Medium to Heavy-Toasted French Oak 

Sensory aroma characteristics: Dark chocolate, cocoa, 

black coffee, toasted almond, toasted hazelnut, 

licorice, and pepper. 

Mouthfeel characteristics: Increased volume, structure, 

and tannins. 

White flowers 

Cocoa 

10 

Red fruit 

8 

Black coffee, Toasted bread 6 




Butter 



4 

2 

0 


Coconut 

Vanilla 

Licorice 





Butter 


Cocoa 


White flowers 

10 

8 

6 

4 

2 

0 


Red fruit 

Coconut 


Vanilla 

Licorice 

Cloves, Black pepper


The INCANTO N.C. range: the 

alternatives to oak alternatives 

WHY INCANTO N.C.? 

The Incanto N.C. products are completely soluble 

formulations just containing the active molecules 

that make oak powder application during 

fermentation of interest: 

• Ellagic Tannins, that act as catalysers for tannin/anthocyanin 

complex formation via “acetaldehyde 

bridges”. These complexes have 

a red color, are stable against decoloration 

with sulfur dioxide and contribute to the wine 

structure without giving astringency. 

• Wood polysaccharides, that increase volume 

sensations, softens wine tannins, stabilize 

color and indirectly protect aromas from oxidation. 

• Aromatic substances, derived from wood and 

toasting, they bring aromatic complexity to 

the final wine. 

Incanto N.C. products used during fermentation 

can offer the efficacy of oak powder while offering 

some advantages: 

• precise dosages 

• consistent quality 

• no burnt or green wood notes 

• no solids that could damage the mechanical 

parts of harvest machinery or render cleaning 

difficult 

• ease of use for the winery staff 

• zero loss of color by solids absorption 

Because Incanto N.C. products just contain the 

active molecules that can be extracted from 

wood, dosages are 10 times smaller than the 

usual oak powder ones. This makes the job of 

winery staff easier and reduces wasteage. 

VANILLA, 

WOOD 

RED FRUITS 

VANILLA, 

CREAM 

COFFEE, 

TOASTED HAZELNUT 

COCOA, TOASTED 

HAZELNUT, VANILLA 

35 

INCANTO 

N.C. WHITE 

INCANTO 

N.C. CHERRY 

INCANTO 

N.C. 

INCANTO 

N.C. RED 

INCANTO 

N.C. PROWINE 

INCANTO N.C. WHITE 

Incanto N.C. White is composed of oak and acacia 

tannins and yeast polysaccharides. It can be used during 

wine fermentation to mimic the effect of untoasted 

oak powder or chips. Incanto N.C. White protects juice 

from oxidation and prevents the appearance of reductive 

odors. Additionally, it provides light notes of flower 

and vanilla, increases the flavor of fresh fruit, and enhances 

softness and volume. 

Application: Prevent reduction; reduce green notes; 

color stabilization; increase aromatic complexity; increase 

volume and structure. 

Dosage: 5-30 g/hL for white must 

10-50 g/hL for rosé and red must 


INCANTO N.C. 

Soluble powder, superior to typical oak alternatives for 

the fermentation of white and red grapes. It can be used 

to mimic the effect of medium-toasted oak powder or 

chips. Incanto N.C. contributes all oak chip-extractable 

compounds that can impact color stabilization, aromatic 

complexity and balance. The use of Incanto N.C. 

during alcoholic fermentation provides all the benefits 

of oak, while avoiding operational problems such as 

clogging mechanical parts, difficult sanitation, waste 

treatment/elimination, etc. 

Application: Prevent reduction; reduce green notes; 

color stabilization; increase aromatic complexity; increase 

volume and structure. 

Dosage: 20-50 g/hL for red must 

5-30 g/hL for white juice 



INCANTO N.C. RED 

Soluble powder, superior to typical oak alternatives for 

the fermentation of red grapes. Incanto N.C. Red is a 

soluble mixture of toasted oak tannin and yeast polysaccharides 

that can be used to mimic the effect of medium-plus 

toasted oak powder or chips. Incanto N.C. 

Red decreases green aromas of unripe grapes, prevents 

reduction, and increases color stability. Its use provides 

notes of toasted oak and increases structure, volume 

and the sensation of sweetness. 

Application: Prevent reduction, reduce green notes, 

increase aromatic complexity, increase volume and 

structure. 

Dosage: 20-50 g/hL for red must. 


INCANTO N.C. PROWINE 

A soluble alternative to oak alternatives for red wine 

ageing. Incanto N.C. Prowine is a formulation made of 

tannins and polysaccharides created to mimic the effect 

of treatment with medium-plus-toasted French Oak 

alternatives during ageing. When used during red wine 

ageing, Incanto N.C. Prowine provides notes of coffee, 

cappuccino, hazelnut, vanilla and white pepper, which 

enhance aromatic complexity by integrating with fruit 

aromas in wine. Its tannins and polysaccharides provide 

structure and sweetness while minimizing bitter 

sensations. Additionally, it contributes to color stabilization 

and prevents the formation of reductive characters. 

It is highly recommended for application during 

micro-oxygenation. 

Application: During micro-oxygenation to support 

color stabilization and aroma integration; during maturation 

to increase aromatic intensity and complexity; 

preparing wines for barrel ageing. 



36

Oxygen is an important ingredient in the production of 

wine. When added without control, it can cause major 

problems; however, if used properly, it becomes an important 

tool in the production of quality wines and for different 

wine styles intended to meet specific needs of the market. 

Micro-Oxygenation 

ENARTIS MICROOX 

Enartis MicroOx is an oxygen doser for micro and macro 

oxygenation that accurately measures the effective 

flow rate in weight (mg/L) of oxygen delivered. Enartis 

MicroOx ensures a linear and constant dose of oxygen. 

Compared to other systems available on the market, 

Enartis MicroOx doesn’t have a dosing chamber, but 

rather contains a high accuracy sensor that measures 

the oxygen flow rate in real-time. A microprocessor 

with dedicated software makes required calculations in 

order to maintain the oxygen flow rate at the desired 

value, automatically adjusting the dosing rate at every 

variation of the outlet pressure. Oxygen is delivered at 

the minimum pressure required in order to minimize 

the size of the bubbles to increase their solubility in 

wine. Enartis MicroOx is available in the standard version 

with 1, 2, 5 or 10 dosing points. Upon request, 

customized systems can be manufactured. 

Application: Micro-oxygenation; macro-oxygenation; 

mimic racking or delestage. 

ENARTIS MICROOX PERLAGE 

Enartis MicroOx version specifically developed to dose 

oxygen during secondary fermentation in pressure 

vessels for the production of sparkling wines. Enartis 

MicroOx Perlage operates with a maximum delivery 

pressure of 9.5 bar. It can be used at every step during 

the production of sparkling wines: during the first 

fermentation and early stages of “prise de mousse” to 

ensure more regular and complete fermentation kinetics; 

during the preparation of the “pied de cuve” to 

stimulate yeast cell multiplication and increase alcohol 

tolerance; and at completion of “prise de mousse” to 

prevent and resolve reduction problems. Enartis MicroOx 

Perlage is available in the standard version with 

1, 2, 5 or 10 dosing points. Upon request, customized 

systems can be manufactured. 

Application: Micro-oxygenation and macro-oxygenation 

during “prise de mousse” in pressure vessels. 

37

Fining Agents 

Fining is mainly aimed at improving the clarity and sensory 

features of wine or juice. While various physical methods, 

such as centrifugation and filtration, can be applied 

to clarify juice and wine, the reduction or elimination of 

compounds responsible for wine instability or imbalance 

is often best achieved by using fining agents. The fining 

process is therefore a crucial stage in the production of all 

wine types. 

38 

Allergen free fining agents 

Enartis has created a line of clarifying and fining 

agents that are allergen free and can be used as alternatives 

to potassium caseine, potassium caseinate 

and are suitable for the production of wines to 

be consumed by vegetarians and vegans. 

PROTOMIX AF 

Complex containing bentonite, PVPP, plant protein 

and cellulose. Protomix AF is designed to clarify musts 

while simultaneously removing oxidizing and oxidizable 

polyphenolic substances along with proteins responsible 

for wine instability. It can also be used during 

alcoholic fermentation to detoxify must and enhance 

the metabolic activity of yeast. 

Application: Clarify and stabilize wine and juice. 

Dosage: During fermentation: 50-100 g/hL 

(4.2-8.3 lb/1,000 gal) 

Wine: 30-100 g/hL (2.5-8.3 lb/1,000 gal) 


Alternative 

to potassium caseinate 

CLARIL AF 

A blend containing bentonite, PVPP, plant protein and 

silica. Claril AF is recommended for the elimination of 

phenolic compounds responsible for oxidation and bitterness. 

The presence of bentonite in the formulation 

increases protein stability and guarantees good clarification. 

Application: Clarification of must and wine; prevent 

and treat oxidation and pinking. 

Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice 



Alternative 


COMBISTAB AF 

A complex containing PVPP, plant protein and silica. 

It is highly effective in the prevention and treatment 

of oxidation, pinking and the reduction of bitterness. 

Combistab AF is designed for those who prefer to manage 

the use of bentonite separately. 

Application: Clarify and stabilize wine; prevent and 

treat oxidation and pinking. 



Alternative 


PLANTIS AF 

A pure, gluten free plant protein. Plantis AF has the 

ability to remove catechins and short chain-length 

polyphenols which are responsible for oxidation and 

the onset of bitterness. It can be used alone in wine 

and juice clarification, or more recommended, in combination 

with other clarifying agents, such as bentonite. 

Plantis AF is designed for winemakers that want 

to make their own blends for fining, or want a vegan 

alternative. 

Application: Clarification of must and wine; prevent 

and treat oxidation and pinking. 



PLANTIS AF-P 

A pure, gluten-free potato protein. Plantis AF-P has 

the ability to remove catechins and short-chain-length 

polyphenols which are responsible for oxidation and 

the onset of bitterness. It can be used alone in wine 

clarification, or more recommended, in combination 

with other clarifying agents, such as bentonite. Plantis 

AF-P is designed for winemakers that want to make 

their own blends for fining, or want a vegan alternative. 

Application: Clarification of juice and wine; treat oxidized 

wines or wines prone to oxidation. 



Packaging: 1 kg - 12.5 kg

Fining Agents 

Gelatin 

HYDROCLAR 45 

A 45% liquid solution of food grade gelatin. This extremely 

hydrolyzed gelatin has a powerful tannin reducing 

effect. It is highly effective in removing undesirable 

tannins at the front of the palate and is therefore 

particularly suitable for softening pressed and young 

red wines. 

Application: Clarification of young red wines, clarification 

of must and press wine. 

Dosage: 10-25 mL/hL (378-950 mL/1,000 gal) in juice 

7-15 mL/hL (265-950 mL/1,000 gal) in white 

wines 

20-40 mL/hL (0.75- 1.5L/1,000 gal) in red 

wines 


HYDROCLAR 30 

A 30% liquid solution of food grade gelatin. This medium 

hydrolyzed gelatin is for clarification of juice and 

wine and for removing excessive astringency. It is particularly 

effective in reducing the sensations of dryness 

and astringency that can be felt at the middle-end of 

the palate. It is also ideal for clarification of white juice 

by flotation. 

Application: Clarification and flotation of must; clarification 

of red, white and rosé wines; reduce astringency. 

Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice 

10-20 mL/hL (378-757 mL/1,000 gal) in white 

wines 

30-60 mL/hL (1.1-2.3L/1,000 gal) in red 

wines 

Packaging: 1 kg - 25 kg - 1000 kg 

PULVICLAR S 

Pulviclar S is an ultra-pure, food grade, warm soluble, 

granulated gelatin characterized by low hydrolysis and 

high charge density. Pulviclar S is a highly effective 

clarifier and stabilizer. It’s recommended for clarifying 

white juice and wine in conjunction with Sil Floc, 

Pluxbenton N, Bentolit Super or Enartis Tan Clar. In 

quality red wines, Pulviclar S improves balance by 

eliminating excess astringency at the end of the palate 

without reducing structure. 

Application: Clarification of must and wine; soften red 

wines for medium-long ageing. 


2-5 g/hL (0.2-0.4 lb/1,000 gal) in white and 

rosé wines 

8-15 g/hL (0.7-1.2 lb/1,000 gal) in red wines 


Alternative 

to egg albumin 

GOLDENCLAR 

Goldenclar is a high molecular weight gelatin, very effective 

in improving clarity of every wine. In red wines 

it decreases overall astringency without affecting the 

balance and respecting the initial structure. It is recommended 

as an alternative to egg albumin for the treatment 

of medium-long aging wines. 

Application: Clarification of white wines; softening of 

medium-long aged red wines; alternative to albumin. 

Dosage: 2-5 g/hL in white wines (0.17-0.4 lb/1,000 gal) 

6-15 g/hL in red wines (0.5-1.2 lb/1,000 gal) 


Alternative 

to egg albumin 

GOLDENCLAR INSTANT 

Goldenclar Instant is a high molecular-weight, foodgrade 

gelatin for the clarification of high quality wine 

and juice. Because of the pre-hydration process utilized 

during its production, it can quickly be dissolved at 

room temperature. It reduces astringency and improves 

clarity and filterability in both red and white wines 

without affecting structure. Goldenclar Instant is an 

ideal alternative to egg albumin for the production of 

allergen free wines. 

Application: Clarification of white wines; softening of 

medium-long aged red wines; alternative to albumin. 

Dosage: 2-8 g/hL in white wines (0.17-0.67 lb/1,000 gal) 

4-10 g/hL in red wines (0.33-0.83 lb/1,000 gal) 


39

Fining Agents 

CLARIFICATION 

EFFICIENCY 

TANNINS 

REMOVAL 

EFFICIENCY 

WHITE AND 

ROSÉ WINES 

PRESSED 

WINES 

YOUNG 

RED WINES 

AGED 

RED WINES 

ATOCLAR M HYDROCLAR 45 HYDROCLAR 30 PULVICLAR S GOLDENCLAR 

INSTANT 

GOLDENCLAR 



Decrease of 

astringency 

Decrease of 

astringency 

Clarification 

Clarification with 

silica sol, bentonite 

or tannin 

Decrease of 

astringency 

Clarification 



or tannin 

Decrease of 

astringency 

Clarification 


bentonite before 

cross-flow filtration 




Decrease of 

astringency 






or tannin 

Decrease of 

astringency 

Clarification 

Other protein 

based fining agents 

40 

BLANCOLL 

Pure, powder egg albumin for softening and refining 

the structure of red wines. It eliminates excessive astringency 

by flocculating a wide spectrum of tannin fractions. 

Blancoll is particularly recommended for its quality; 

it rounds off structure without causing imbalance 

and maintains the aroma and original features of wines. 

Application: Clarification of high quality red wines; 

clarification of structured white wines. 



PROTOCLAR ® 

Pure potassium caseinate containing over 90% protein. 

Manufactured using a special method designed to produce 

a product meeting the specific requirements of 

the wine industry. Protoclar dissolves readily in water, 

without forming lumps and causing minimal foaming. 

Application: Prevent and treat oxidation and pinking; 

reduce bitterness. 



FINECOLL 

Finecoll is a granular isinglass which is soluble in cold 

water. It is useful for the clarification of all wines (red, 

white, and rosé) when the reduction of bitterness as 

well as oxidative and herbaceous characteristics are desired 

without adversely affecting the structure of wine. 

Moreover, because it is scarcely affected by colloids, 

Finecoll improves brilliance and filterability of wines 

which are difficult to filter, particularly those derived 

from inferior or poor quality grapes which have been 

affected by Botrytis or those which have been subjected 

to strong mechanical treatment. 

Application: Clarification of high quality and difficult 

to clarify wines; reduce bitter and herbaceous notes. 

Dosage: 1-4 g/hL (0.08-0.3 lb/1,000 gal 


Inorganic fining agents 

BENTOLIT SUPER 

Activated sodium bentonite powder. Bentolit Super 

combines excellent clarification with good protein removal. 

When used in combination with protein based 

fining agents, it helps to improve wine and juice clarity 

and filterability. It can also be used in flotation. 

Application: Protein stabilization in white and rosé 

wines; clarification of must and wines. 

Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal) 

Packaging: 25 kg

Fining Agents 

PLUXBENTON N 

Granular sodium bentonite. Pluxbenton N combines 

good clarification with excellent protein removal. 

Pluxbenton N is also very effective in reducing riboflavin, 

the molecule responsible for the “light-struck” 

defect in white wines. In white and rosé wine, it is recommended 

to eliminate unstable proteins and, together 

with Goldenclar Instant, for fining before cross-flow filtration. 


wines; clarify red, white and rosé wines; prevent 

“light-struck” defect. 



PLUXCOMPACT 

A bentonite obtained by a special procedure. Its activation 

rate is designed to produce protein removal 

efficiency comparable to that of sodium bentonite 

with a lees volume creation similar to that of calcium 

bentonite. Therefore, even when used at low doses, 

Pluxcompact combines excellent fining and protein removal 

properties with a limited amount of lees. In red 

wine, it is recommended to eliminate unstable color 

compounds and, together with Goldenclar Instant, for 

fining before cross-flow filtration. 


wines; clarification of red, white and rosé wines; prevent 

“light-struck” defect; removal of unstable color. 



SIL FLOC 

A stable pure silicon dioxide in aqueous solution. Sil 

Floc contains homogeneous, negatively-charged particles 

of silicon dioxide. The ultra-fine size offers a large 

contact surface and consequently acts as a counterfining 

agent with protein fining agents. Solution pH 

9.0 - 9.5. 

Application: Clarification of must and wine. 

Dosage: 40-100 mL/hL (1.5-3.8 L/1,000 gal) in juice 

25-75 mL/hL (0.95-2.8 L/1,000 gal) in wine 


BLACK PF 

Enological activated carbon in damp form. Highly effective 

in decolorizing wines and juice and in removing 

ochratoxin A (OTA). The controlled moisture present in 

Black PF greatly reduces the spread of carbon dust in 

the atmosphere and makes it easier to use. 

Application: Decolorizing must and white wine; treat 

oxidation; reduce ochratoxin A. 



Corrective fining agents 

FENOL FREE 

This activated carbon is extremely effective in the correction 

of wines which present evident defects caused 

by Brettanomyces/Dekkera. Minimal additions are 

proven to significantly reduce volatile phenols, resulting 

in an overall improved wine aroma without affecting 

color. Also effective in removing compounds related 

to smoke taint. 

Application: Treatment for wines contaminated with 

Brettanomyces or smoke taint. 



REVELAROM 

Granulated fining mixture containing copper, to be used 

for correcting and preventing appearance of sulfides or 

reductive characters. When used to treat sulfides, it immediately 

eliminates off aromas and flavors produced 

by mercaptans and H 2 

S thus allowing fruit elements to 

emerge. When added before bottling, it prevents reduction 

and the “lightstruck” defect in bottled wines. 

Application: Prevent and treat sulfides or reductive 

characters. 



STABYL 

A pure polyvinyl-polypyrrolidone, Stabyl is highly effective 

in removing oxidized and oxidizable polyphenols. 

It is recommended to prevent and treat oxidation 

in all types of wine. Stabyl can also be successfully 

used to reduce bitterness. 

Application: Prevent and treat oxidation; reduce bitterness. 



NEW 

CLARIL HM 

Claril HM is a complex fining agent specifically designed 

to reduce metal content in wines. Vinylimidazole 

and vinylpyrrolidone co-polymers work together 

with chitosan to eliminate iron, copper, alluminium, 

cathechins and hydroxy cinnamic acids thus preventing 

wine color maderization, loss of aroma, pinking 

and haze formation. 

Application: Prevention of pinking and browning; improve 

wine aroma stability. 



41

Fining Agents 

42 

Blends 

NEW 

CLARIL QY 

Allergen and animal free fining agent, Claril QY is specifically 

designed for red wine clarification. Its complex 

made of yeast derivative and chitosan is very effective 

in reducing astringency and improving clarity without 

affecting wine structure. 

Application: Clarification of red wines; soften astringency; 

elimination of unstable color. 



CLARIL SP 

Claril SP is a complex clarifying agent consisting of 

bentonite, PVPP, potassium caseinate and silica. It is 

recommended for the prevention and correction of the 

oxidative phenomena associated with phenolic components 

of must and wine. Wines treated with Claril 

SP have more intense, elegant aromas and age better. 

Claril SP can also be used to increase clarity and reduce 

bitterness. 

Application: Clarification and stabilization of must 

and wine; prevent and treat oxidation and pinking. 




NEOCLAR AF 

A blend of bentonite, gelatin and activated carbon, it 

can be used to treat white, rosé and red wines as well 

as juice. Neoclar AF ensures fast and thorough clarification 

with a minimal amount of lees. The combination 

of several organic clarifiers improves the organoleptic 

features of wine, while the bentonite ensures proper 

protein stability. The product gives red wines remarkable 

stability without affecting color. Particularly effective 

in reducing herbaceous characters, it also improves 

filterability. 

Application: Clarification of must and wine. 




Fining Agents 

Clarification 

Improve 

filtration 

Remove astringency 

Remove bitterness 

Remove the 

herbaceous notes 

Remove reduction 

Remove volatile 

phenols 

Remove catechins 

Improve protein 

stability 

Remove 

oxidation 

Remove unstable 

color 

Reveal fruit notes 

Prevent light-struck 

defects 

Prevent 

pinking 

ATOCLAR M 

BENTOLIT 

BLACK PF 

BLANCOLL 

CLARIL AF 

CLARIL QY 

CLARIL HM 

CLARIL SP 

COMBISTAB AF 

STABYL 

FENOL FREE 

FINECOLL 

GOLDENCLAR 

GOLDENCLAR 

INSTANT 

HYDROCLAR 

30 

HYDROCLAR 

45 

43 

NEOCLAR AF 

PLANTIS AF 

PLANTIS AF-P 

PLUXBENTON N 

PLUXCOMPACT 

PROTOCLAR 

PROTOMIX AF 

PROTOMIX G 

PULVICLAR S 

REVELAROM 

SIL FLOC 

STABYL PVI/PVP 

highly recommended 

recommended

Fining Agents 

...About fining 

Fining agents are materials that help remove undesirable 

elements from wine. Fining is not just used as a clarification 

technique to prepare wines for bottling, but can also be used 

to modify several wine attributes that will lead to organoleptic 

improvements and wine balance. Generally speaking, there are 

more benefits from early fining rather than later in the life of a 

wine. Early fining allows the wine to age properly, while limiting 

further more aggressive treatments prior to bottling. 

The purposes of fining: 

• Clarification 

• Stabilization against future haze and sediment formation 

• Improving organoleptic properties 

• Reducing astringency 

• Reducing bitternes 

• Removal of off-aromas 

• Color improvement 

44 

HOW DOES FINING WORK? 

The mechanisms of action in fining are diverse and depend on 

the nature of the fining agent. These interactions can be based 

on charge, formation of chemical bonds, and/or absorption or 

adsorption of compounds. When added to wine, fining agents 

usually form a colloidal dispersion. Depending on the electrical 

charge of the fining agent molecules when dispersed in wine, 

the colloids may be classified as being either electropositive 

(e.g. protein fining agents such as gelatins) or electronegative 

(e.g. tannin, bentonite, silica sol). These interactions lead to the 

formation of two important processes that need to happen in 

sequence: first, flocculation (the aggregation of two or more 

macromolecules) then sedimentation (when the flocculated 

materials settle to the bottom of the tank). 

Research on interactions between tannin and gelatin have shown 

that other factors are important in flocculation and sedimentation. 

FLOCCULATION AIDS (CO-FINING) 

When fining white and rosé wines, some protein-based fining 

agents (particularly gelatin and isinglass), which form colloids 

with a positive electric charge, require the addition of negativelycharged 

colloids in order to ensure complete flocculation and, 

eventually, precipitation. Such negatively-charged flocculation aids 

include: tannin, silica sol and bentonite. Bentonite can be used as 

a co-fining agent for all protein fining agents. When fining with 

gelatins or isinglass the best co-fining agents are silica sol or 

tannins. (Tannins need to be added a day before fining) 

EVALUATING THE PERFORMANCE OF FINING AGENTS 

Trials are essential for evaluating the efficacy of a treatment. Fining 

agents, as well as the concentration ranges used for a trial, should 

be selected on the basis of the change that is desired in the wine. 

It is important to test several rates and select the lowest dosage 

needed to achieve the desired effect to avoid over-fining. 

When particles with opposite electrical charges are attracted to 

each other by electrostatic interaction, a dehydration phenomenon 

takes place on the outer surface of the aggregated particles (or 

micelles). The presence of Na + , K + , Ca 2+ , Mg 2+ and specially Fe 3+ 

cations is indispensable for this phenomenon to occur. This will 

lead to hydrophobic interaction between the aggregated particles 

which then leads to their precipitation. 

Origin and charge 

Proteins (+) 

Earths (-) 

Tannins (-) 

Synthetic 

compounds (-) 

Table 1 Nature of fining agents 

Material 

Gelatin, casein, albumin, isinglass 

Bentonite, silica sol 


PVPP, PVI-PVP 

For fining trials intended to modify organoleptic properties 

of wine, the most important test of all is a properly conducted 

sensory evaluation of fined samples against an untreated control. 

Additionally, there are several tests that winemakers can use to 

cross reference with their sensory evaluation (see table 2). 

Clarity 

Color 

Polyphenols 

Filterability 


Color stability 

Overfining 

Volume of lees 

Turbidimeter or naked eye 

Abs. 420,520, 620 nm 

(color intensity, hue) 

Abs. 280 nm 

Fouling index and/or Vmax 

Heat test 

24 hrs at 0°C (32°F) 

microscopic examination of sediment 

Addition of tannin 

Cone or cylinder 

PREPARING FINING TRIALS 

• Decant wine samples to desired volume, leaving space for 

fining material to be added. 

• Label each with sample identification and material addition 

level. It is best to make additions as soon as possible after 

decanting. 

• Keep one bottle as a control. 

• Use Table 3 for volume of material to add per 100 mL of 

wine. IMPORTANT: Make the addition to wine sample and 

mix immediately. 

• Top off each bottle with wine, mix again. Make sure Control 

bottle is topped off. 

• Store at about 15°C (59°F) for settling, usually 1-2 days, until 

samples are ready to be evaluated. 

• Remove and let come to room temperature before evaluating. 

g/hL 1% 3% 5% 10% 

1 0.1 0.03 0.02 0.01 

5 0.5 0.17 0.1 0.05 

10 1 0.33 0.2 0.1 

15 1.5 0.5 0.3 0.15 

20 2 0.67 0.40 0.2 

30 3 1.0 0.6 0.3 

40 4 1.33 0.8 0.4 

Table 3 Millilters of a fining agent (%) solution to add to 100 ml of wine

Fining Agents 

HOW TO USE FINING AGENTS (Suggestions) 

• Slowly distribute fining agents to at least half of the total 

volume of wine. Systems to aid complete dispersal are 

essential. If possible, incorporate fining agents using a 

Venturi tube or dosing pump during pump-over or racking. 

• Avoid prolonged use of mechanical stirrers, which can delay 

the flocculation process. 

• Aeration is important for flocculation as it modifies the redox 

potential in wine. Using Venturi systems allows for slight 

aeration. 

• When flocculation aids are used, the order of addition should 

be: tannin always before gelatin - if possible one day earlier; 

bentonite and silica sol should be added before protein fining 

agents when treating free run must and wine. 

• If there is a risk of over-fining with protein fining agents, 

always end the sequence with bentonite. 

• Always allow one or two hours to elapse between additions. 

• Fining solutions must be used immediately after preparation 

(allowing only for swelling times, if applicable. See table here 

below). 

• If solutions need to be used over two or more days, add 2 g/L 

of potassium metabisulfite to the solution to inhibit microbial 

growth. Never store prepared solutions for more than one 

week. 

• Protein fining agents should not remain in wine for more than 

10-15 days in the case of gelatin, casein and egg albumin, and 

3-4 weeks in the case of isinglass. 

• Avoid temperature differentials in tanks to which fining agents 

have been added - these create convective movements within 

the tank that delay the settling of lees. 

• Protein fining agents work best at low temperatures: 10°C 

(50°F) for gelatin and up to 5°C (41°F) for isinglass. 

• Bentonite works best at temperatures higher than 10°C (50°F). 

PREPARATION OF FINING AGENTS 

Liquid fining products are ready to use, while products in 

powder form must be dissolved in water prior to addition to 

wine. Never use wine to dissolve fining agents. In all cases, it is 

essential that the fining agent is added to water, not vice versa. 

The procedure used to dissolve dry fining agents as well as the 

ratio and temperature of the water use is critical for effective 

performance. 

Guide to the preparation of fining agents 

Product 

Water 

temperature 

ATOCLAR M Cold 1:10 

Product/water 

ratio 

BENTOLIT Cold 1:20 3-6 hrs 

BLACK PF Cold q.b. 

BLANCOLL Cold 1:20 

CLARIL AF Cold 1:10 3-6 hrs 

CLARIL HM 20°C 1:20 1 hr 

CLARIL QY 15-20°C 1:10 

CLARIL SP Cold 1:10 3-6 hrs 

COMBISTAB AF Cold 1:10 1 hr 

ENARTIS TAN CLAR Cold 1:10 

FENOL FREE Cold q.b. 

FINECOLL Cold 1:100 1-2 hrs 

GOLDENCLAR 40°C 1:20 

GOLDENCLAR INSTANT 20°C 1:20 

NEOCLAR AF Cold 1:10 

PLANTIS AF Cold 1:10 

PLANTIS AF-P Cold 1:10 

PLUXBENTON N Cold 1:20 3-6 hrs 

PLUXCOMPACT Cold 1:10 3-6 hrs 

PROTOCLAR Cold 1:20 

PROTOMIX AF Cold 1:10 

PROTOMIX G Cold 1:10 

PULVICLAR S 40°C 1:20 

REVELAROM Cold 1:20 1 hr 

STABYL 40°C 1:5 1 hr 

STABYL PVI/PVP 20°C 1:5 1 hr 

Rehydration 

time 

45

Stabilizing Agents 

The market demands wines without defects. The appropriate 

use of stabilizing agents ensures the production of 

wines that maintain their sensory characteristics up to the 

time of their consumption. 

Gum arabic 

46 

AROMAGUM 

A liquid solution of Gum Arabic for the stabilization of 

wine aromas. During the production of Aromagum, the 

hydrolysis process is controlled in such a manner as to 

obtain a gum which is very active in intensifying the 

perception of fruit aromas and maintaining fresh characteristics 

for one year or more after bottling. When 

used at the recommended dosages, it only has a modest 

blocking effect on filtration membranes and can be 

added to wine before microfiltration. 

Application: Stabilize wine aromas, reduce astringency. 

Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal) 


CITROGUM ® 

Citrogum ® is a clear, almost colorless Gum Arabic 

product with a low calcium content. Citrogum ® is 

recommended for the stabilization of wines ready for 

bottling and prevents the precipitation of colloids, pigments 

and tartrates. It integrates the colloidal content of 

wine, improving its balance and organoleptic features. 

It enhances aroma, reduces bitterness and astringency, 

and increases softness and body. Citrogum ® ’s low membrane 

blocking capacity (it’s the most filterable gum in 

the market!), purity and microbial stability ensure that 

it can be added with confidence at any stage during 

preparation for bottling. The sulfur dioxide in the preparation 

gives the product a long shelf life and enables direct 

addition to wine even after microfiltration without 

any risk of microbial contamination. 

Application: Tartrate stabilization, reduce astringency, 

soften mouthfeel. 


Packaging: 1 kg - 10 kg - 25 kg - 200 kg - 1000 kg 

CITROGUM ® DRY 

Citrogum ® Dry is the granulated form of Citrogum ® . The 

special granulation process allows this impurity-free 

Gum Arabic to dissolve quickly both in water and wine 

without forming lumps. When dissolved, the properties 

of Citrogum ® Dry (low calcium content, solution clarity, 

sensory and stabilizing characteristics, filterability) 

are similar to those of liquid Citrogum ® . The applications 

are therefore the same. 

Application: Tartrate stabilization, reduce astringency, 

soften mouthfeel. 



MAXIGUM 

Maxigum is a liquid solution of Gum Arabic obtained 

from Acacia Verek. Because of its high molecular 

weight and highly branched structure, Maxigum is extremely 

effective in preventing the precipitation of color 

substances in wines ready for bottling. It also improves 

the sensory features of wine by increasing structure and 

mouthfeel and reducing the astringency of tannins. The 

sulfur dioxide contained in this preparation ensures its 

microbiological stability, so it can be added following 

microfiltration. 

Application: Color stabilization in red wines, increase 

structure and mouthfeel. 


Packaging: 10 kg - 25 kg - 200 kg - 1000 kg


Tartrate stabilizing agents 

CELLOGUM L 

Carboxymethyl cellulose (CMC) in a water solution 

specifically formulated for enological use. To be used 

in a finished wine to prevent the precipitation of potassium 

bitartrate crystals after bottling. Cellogum L has 

long lasting results and can completely eliminate the 

need for cold stabilization, significantly reducing energy 

costs and processing times. The liquid form makes 

for an easy and immediate application of CMC. 

Application: Tartrate stabilization. 

Dosage: 100-200 mL/hL (3.8-7.4 L/1,000 gal) 


CELLOGUM MIX 

Cellogum Mix is a tartrate stabilizer specific for white 

and rosé wines. It is made of a water solution of low 

viscosity Carboxymethyl cellulose and a selected high 

hydrolysis Gum Arabic that is easy to filter. The components 

of the two products act in synergy by blocking 

the processes of nucleation and growth of the tartrate 

crystals, thus preventing precipitation in the bottle. The 

liquid form allows for simple and fast use. 

Application: Tartrate stabilization of white and rose 

wines. 



NEW 

CELLOGUM LV 20 

Aqueous solution containing sodium carboxymethyl 

cellulose (CMC) with low viscosity and a high substitution 

degree formulated for enological use. To be used 

during wine processing to inhibit the formation and 

growth of potassium bitartrate crystals which could 

precipitate after bottling. Cellogum LV 20 has a longlasting 

effect and can reduce, and in some cases, completely 

eliminate the use of physical stabilization treatments 

such as cold stabilization and electrodialysis. 

This significantly reduces energy costs and processing 

times. Because of its low viscosity, Cellogum LV 20 has 

a low impact on wine filterability and this makes it the 

ideal solution to be used when CMC is added before 

microfiltration. The Carboxymethyl cellulose component 

of Cellogum LV 20 does not have any negative 

impacts on wine sensory qualities, is non-allergenic 

and is GMO free. 

Application: Tartrate stabilization of still and sparkling 

wines. 



ENARTIS STAB MEGA 

Enartis Stab Mega is a complete stabilizer made of 

low viscosity CMC, high molecular weight Gum Arabic 

Verek and mannoproteins. It improves tartrate and 

color stability of red and rosé wines ready for bottling. 

Application: Tartrate and color stability of red and 

rosé wines 

Dosage: 150 mL/hL 


WHITE WINE 

RED WINE 

CHILL OUT STRATEGY FOR THE STABILIZATION 

OF WINE USING COLLOIDS 

STABILIZATION 

PRE-MICROFILTRATION 

STABILIZATION 

POST-MICROFILTRATION 

STABILIZATION 


STABILIZATION 


• CITROGUM 

• CELLOGUM LV 20 

• CELLOGUM MIX 

• CELLOGUM L 

• STAB CLK+ 

• CELLOGUM L or 


+ MAXIGUM 

• STAB MEGA 

ENARTIS STAB CLK+ 

Enartis Stab CLK+ is a biological coadjunct for tartrate 

stabilization in wine. It is composed of completelysoluble 

polysaccharides extracted from yeast cell walls. 

Enartis Stab CLK+ can be used on red and rosé wines 

as alternative to physical treatments. Its use will preserve 

wine sensory quality, while ensuring complete 

cold stability. 

Application: Tartaric stabilization of white, red and 

rosé wines. 



47


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. 



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 

. 



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. 


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) 


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. 


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. 



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. 



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. 



49

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. 



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. 



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. 



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 


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. 


varietal white wines; bottle and tank fermented sparkling 

wines. 





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. 


bottle and tank fermented sparkling wines. 




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. 



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. 



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. 



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. 



NEW 


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 


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) 


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) 


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. 



51

Sparkling Wine Production 

52 

SURLÌ TAN PERLAGE 

Surlì Tan Perlage was made for thin wines in order to 

improve their structure and persistence. Rich in free 

mannoproteins and tannins, it improves the bubble persistence 

all while limiting the appearance of reductive 

notes during the second fermentation. 

Application: Improve wine structure; prevention of 

reduction. 



ENARTIS TAN FINESSE 

Made of condensed tannins, Enartis Tan Finesse improves 

sparkling wine harmony and aromatic quality. 

When used during the second fermentation, Enartis Tan 

Finesse reduces the herbaceous notes in base wines 

made with not completely ripe grapes. 

Application: Removal of herbaceous notes. 



ENARTIS TAN FRAGRANCE 

Made of tannins extracted from wood of fruit trees, 

when used during the second fermentation Enartis Tan 

Fragrance develops fruity aromas that improve wine 

complexity. Furthermore, it’s very reactive with oxygen 

and protects wine from oxidation and ageing. 

Application: Enhance fruit aroma; antioxidant protection. 



ENARTIS TAN STYLE 

Oak tannin, aromatically neutral, very soft and giving 

just a little structure, it is used to limit the appearance 

of sulphur compounds during the second fermentation 

in both traditional or Charmat method. 

Application: Prevention of reduction during second 

fermentation. 

Dosiage 1-10 g/hL 


ENARTIS TAN LAST TOUCH 

Blend of aromatic tannins from both oak and grape 

skins, Enartis Tan Last Touch helps to balance sparkling 

wines after their ageing on lees. When used in the liqueur 

d’expédition it widens the aromatic bouquet and 

complexity. Enartis Tan Last Touch opens wines that 

need to be quickly ready for consumption. 

Application: Open the aroma and improve aroma 

complexity. 

Dosage: 0.5-5 g/hL 


Perlage range: application according 

to wine sensory style 

CLAIRPERLAGE DUE 

ENARTIS FERM PERLAGE 

Fruity 

H 

Mature 

ENARTIS FERM PERLAGE D.O.C.G. H H 

ENARTIS FERM PERLAGE FRUITY 

ENARTIS PRO PERLAGE H H 

ENARTIS TAN FINESSE 

ENARTIS TAN FRAGRANCE 

ENARTIS TAN LAST TOUCH H H 

ENARTIS TAN STYLE H H 


NUTRIFERM PDC 

NUTRIFERM PDC AROM 

NUTRIFERM REVELAROM 

NUTRIFERM TIRAGE 

PROCLAIR BC H H 

SURLÌ TAN PERLAGE H H 

H 

H 

H 

H 

H 

H 

H 

H 

H 

Perlage range: application according 

to the second fermentation method 

CLAIRBOUTEILLE P 

Traditional 

Method 

H H H 

Charmât 

Method 

CLAIRPERLAGE DUE H H H H H 

CLAIRPERLAGE UNO H H H H H H 

ENARTIS FERM PERLAGE H H H H H H 

ENARTIS FERM PERLAGE D.O.C.G. 

H H H 

ENARTIS FERM PERLAGE FRUITY H H H H 

ENARTIS TAN CLAIRBOUTEILLE 

H H H 

ENARTIS TAN FINESSE H H H H 

ENARTIS TAN FRAGRANCE H H H H H 

ENARTIS TAN LAST TOUCH H H H H H 

ENARTIS TAN STYLE H H H H 


H H H 

NUTRIFERM PDC H H H H H H 

NUTRIFERM PDC AROM H H H H 

NUTRIFERM REVELAROM H H H H 

NUTRIFERM TIRAGE H H H H H H 

SURLÌ MOUSSE H H H H 

SURLÌ TAN PERLAGE H H H H H

For its antioxidant, antioxidasic and antiseptic effects, sulfur 

dioxide is considered the wine preservative par excellence. 

Application of SO 2 

is one of the most common practices 

in winemaking. An important aspect of this treatments is 

the time it takes to prepare and apply the product. SO 2 

comes in various forms: gas, solution, powder, effervescent 

granules, and depending on the application a form might 

be preferred over another.. 

Sulfiting Agents 

EFFERBARRIQUE / EFFERGRAN DOSE 5 

Drawing on its experience in the enological field, Enartis 

has developed two products: Efferbarrique and Effergran 

Dose 5. These granular metabisulfite products 

have been created for use during the ageing of wine 

in barrels. 

Application: Sulfiting for barrels and small containers. 

Dosage: each package of Efferbarrique releases 

2 grams of SO 2 

each package of Effergran Dose 5 releases 

5 grams of SO 2 

Packaging: Box of 40 packets Efferbarrique - 

Box of 25 packets Effergran Dose 5 

EFFERGRAN 

Effervescent, granulated potassium metabisulfite designed 

to be added directly to wine and grapes. When 

added to wine, it rapidly dissolves on the surface of 

the liquid, assuring that its antioxidant effect is maintained 

where it is needed. Subsequently, it assures homogenous 

and rapid distribution of the released SO 2 

without requiring pump-overs in tank volumes of up to 

50,000 liters (13,200 gal). When added to the bottom 

of picking bins, it assures a rapid release of SO 2 

into the 

atmosphere occupied by the grapes, minimizing oxidation 

during transport from vineyard to winery. 

Application: Addition of SO 2 

to wines and grapes. 

Dosage: 25 g (50 g di SO 2 

), packet for gondolas of 

4-5 tons or 25 hL of wine 

250 g (100 g SO 2 

), packet for gondolas of 

8-10 tons or 50 hL of wine 

53 

EFFERBARRIQUE AND EFFERGRAN DOSE 5 ADVANTAGES OF USE 

• Easy maintenance of ideal concentration of SO 2 

in 

barrels 

• Reduced risk of incorrect additions and poor 

distribution of SO 2 

in wine 

• Complete and uniform distribution without mixing 

• Less time required for SO 2 

additions to multiple 

small containers 

• Reduced risk to cellar workers' health 

• Rapid and homogeneous distribution of released 

SO 2 

in barrels and tanks up to 50,000 

t = 0 s t = 4 s t = 29 s t = 38 s t = 56 s 

EFFERGRAN (EFFERVESCENT, GRANULATED POTASSIUM METABISULFITE) HOMOGENEOUSLY DISSOLVES THROUGHOUT THE IODINE 

AND STARCH INDICATOR SOLUTION WITHOUT STIRRING. 

t = 0 s t = 4 s t = 29 s t = 38 s t = 56 s 

SULFUR DIOXIDE ADDED AS GAS OR LIQUID SOLUTION TENDS TO SETTLE ON BOTTOM 

OF THE CONTAINER IF LIQUID IS NOT STIRRED.

Sulfiting Agents 

54 

WINY 

Pure and high quality potassium metabisulfite. Winy’s 

multiple functions are indispensable in winemaking. It 

is capable of oxygen scavenging, reducing oxidation, 

killing unwanted microflora, rendering polyphenols 

more soluble and acts as an antioxidasic agent against 

oxidases (laccase and tyrosinase). 

Application: Sulfiting for grapes, must and wine. 

Dosage: 1 g of Winy develops approx. 0.56 g of SO 2 

Packaging: 250 g - 1 kg - 25 kg 

AST 

Contains potassium metabisulfite, ascorbic acid and 

hydrolysable tannin in carefully balanced amounts to 

maximize antioxidant and antimicrobial action. When 

used on grapes, AST provides the antibacterial and 

antioxidizing protection provided by sulfur dioxide, 

while limiting macerating action. It is suitable for the 

treatment of grapes intended for sparkling wine base, 

white grapes rich in phenolic substances and for grapes 

that have been machine harvested. When used in the 

treatment of must derived from grapes rich in aromatic 

precursors, it assists in the production of wines with intense 

varietal aromas. AST is very effective in preventing 

atypical ageing off-flavors. 

Application: Anti-oxidant protection for moldy grapes; 

aromatic grapes; must for base wine for sparkling 

wines; varieties sensitive to atypical ageing. 

Dosage: 150-200 g/ton of grapes 

15-20 g/hL (1.2-1.7 lb/1,000 gal) in juice 

10 g/hL (0.8 lb/1,000 gal) of AST provide 

approx 28 ppm SO 2 


SUPERSOLFOSOL 

Aqueous solution of ammonium bisulfite. It enables 

both sulfur dioxide and ammonia nitrogen to be easily 

and safely added to must. SO 2 

concentration: 400 g/L 

(40% w/v). NH 4 

concentration of 113 g/L (11% w/v). 

Dosage: 10-30 mL/hL in must and 100-300 mL/ton of 

grape - 10 mL/hL of Supersolfosol add approx. 40 ppm 

of SO 2 

and 11 ppm of YAN 


NEOSOLFOSOL C 





(63% w/v). NH 4 

concentration of 177 g/L (17.7% w/v). 

Dosage: 6-20 mL/hL in must or 60-200 mL/ton of grape; 

10 mL/hL of Neosolfosol C add approx. 63 ppm of SO 2 


Packaging: 1kg - 25 kg - 1300 kg 

ZOLFO DISCHI 

Sulfur disks for wooden cask and barrel disinfection. 

Zolfo Dischi is produced from pure sulfur using a special 

procedure that results in an even and regular combustion 

of sulfur, while avoiding dripping and hydrogen 

sulfide formation. 

Dosage: each disc provides approx 12 g of SO 2 

Confezioni: 1 kg 

SOLFOSOL A 





(15% w/v). NH 4 

concentration of 40 g/L (4% w/v). 

Dosage: 30-60 mL/hL in must or 300-600 mL/ton of 

grape - 10 mL/hL of Solfosol A add approx. 15 ppm of 

SO 2 



SOLFOSOL M 

Aqueous solution of potassium bisulfite. Sulfiting agent 

that enables sulfur dioxide to be easily and safely added 

during all winemaking processes, from harvest to bottling. 

SO 2 

concentration: 150 g/L (15% w/v). 

Dosage: 10 mL/hL of Solfosol M add approx. 15 ppm 

of SO 2 

Packaging: 25 kg - 250 kg - 1000 kg

RIPEN UP! 

CONVERTING HERBACEOUS 

TO TROPICAL/BLACK FRUIT 

It is well known that methoxypyrazines are sources of 

herbaceous character in certain varieties, for example 

Sauvignon Blanc and Cabernet Sauvignon. In these, 

and other varieties, another culprit of greenness, the 

‘cut grass’ aroma, are C6-compounds (containing 6 

Carbon-atoms). Examples hereof, are alcohols and aldehydes. 

The presence of these compounds in grapes 

are caused by a lack of ripeness and inadequate antioxidant 

protection during the pre-fermentation stage. 

Recent studies suggest that during alcoholic fermentation, 

C6 compounds (like hexanal) can react with 

“sulphur donors” like cysteine or glutathione and form 

the precursors of thiols. This precursor can then be 

converted into aromatic compounds, like 3-mercaptohexanol 

(3-MH) for example, by yeast strains with 

ß-lyase activity. 

The consequence of this transformation, is the presence 

of passion fruit or black currant notes in wine, 

instead of green, herbaceous aromas. 

RIPEN UP! Enartis suggestions to turn herbaceous 

into tropical: 

1. During the pre-fermentation operations, limit 

the generation of C6 compounds. 

• White grapes: AST in the bin + Enartis Tan 

Arom under 

the press 

• Red grapes: AST in the bin + Enartis Tan Rouge 

in the crusher 

2. At yeast inoculation, provide “sulphur donors”. 

• White grapes: Enartis Pro Blanco 

• Red grapes: Incanto N.C. White 

3. Ferment with yeast strains with ß-lyase activity 

that is able to hydrolyze the thiolic precursors 

generated during the fermentation and reveal 

the tropical character. 

• White grapes: Enartis Ferm Aroma White 

Enartis Ferm ES 181 

• Red grapes: Enartis Ferm ES 488 

ENARTIS PRO BLANCO’S EFFECT ON THE SYNTHESIS OF THIOLS 

THRESHOLD 

0 20 40 60 

80 

100 120 

3-mercaptohexanol (ng) 

30 g/hL Pro Blanco Control 

WINE DIRECTIONS 

Fermentation conditions and winemaking tools have a huge impact 

on wine sensory profile. 

Choose your style and follow our directions 

to create and enhance the desired aroma 

TROPICAL FRUIT WHITE FRUIT CITRUS RED FRUIT SPICY - BLACK FRUIT 

Enartis Zym Arom MP Enartis Zym RS Enartis Zym Arom MP Enartis Zym Color Plus Enartis Zym Color Plus 

Enartis Ferm Aroma White Enartis Ferm Aroma White Enartis Ferm Perlage Enartis Ferm Red Fruit Enartis Ferm Q5 

Enartis Ferm ES 181 Enartis Ferm ES 123 Enartis Ferm Q Citrus Enartis Ferm ES 454 Nutriferm Arom Plus 

Nutriferm Arom Plus Nutriferm Arom Plus Nutriferm Arom Plus Nutriferm Arom Plus Enartis Tan V 

Enartis Pro FT Enartis Pro XP Enartis Pro Uno Enartis Pro Uno Incanto N.C. 

Enartis Pro Blanco Enartis Pro Uno Enartis Tan Citrus Enartis Tan Fruit Enartis Tan E

CHILL 

UT 

Enartis alternative to cold stabilization 

WHAT IS 

CHILL OUT? 

Chill Out consists of a series 

of operations from harvest to bottling, 

with the objective of stabilizing 

your wine by simply adding colloids 

without using cooling. 

WHY DOES ENARTIS PROPOSE AN ALTERNATIVE 

TO COLD STABILIZATION? 

COLD STABILIZATION 

•is expensive 

•is timeous 

•can have a negative impact on wine quality 

and decrease acidity 

•is challenging to implement during harvest due 

to the lack of cooling or electricity 

HOW IS CHILL OUT 

STRUCTURED? 

From the onset of harvest, we work to get a wine 

that is protein stable, color stable and very clear. 

These characteristics make wine suitable to be 

tartrate stabilized by colloids addition by means 

of CMC, gum Arabic and mannoproteins. 

Authorized colloids may have negative 

interactions with unstable wine proteins 

and color, and with cloudy particles. 

Therefore, since the beginning of the 

winemaking process, it is necessary to build 

clarity as well as protein and color stability 

in order to overturn these negative reactions and 

just benefit from colloid positive effects.

HARVEST 

WHERE WHEN PRODUCT ACTION EFFECT 

White 

and rosé 

Red 

and rosé 

During maceration 

or under the press 

Under the press 

or during settling 

At yeast inoculation 

Grape reception 

or in the crusher 

On the crushed 

grape 

At yeast inoculation 

or at the very 

beginning of 

the alcoholic 

fermentation 

From yeast 

inoculation to the 

end of alcoholic 

fermentation 

During macrooxygenation 

between AF and MLF 

ENARTIS ZYM AROM MP 

ENARTIS TAN AROM 


or PRO BLANCO 

ENARTIS TAN ROUGE 

or TAN FERMCOLOR 

ENARTIS ZYM 

COLOR PLUS 

ENARTIS TAN COLOR 

or ENARTIS TAN V 

or ENARTIS PRO TINTO 


or ENARTIS TAN XC 

ENARTIS TAN E 

or TAN MICROX 

or TAN MICROFRUIT 

Hydrolysis of grape 

proteins 

Removal of grape 

proteins 

Release 

of mannoproteins 


Co-pigmentation 

of anthocyanins 

Removal of grape 

proteins 

Hydrolysis of grape 

proteins 

Direct condensation 

of anthocyanins via 

acetaldehyde bridge 

Co-pigmentation 

of anthocyanins 

Direct condensation 

of anthocyanins via 

acetaldehyde bridge 

Improvement of protein 

stability in wine (reduction 

of bentonite fining) 

Improvement of protein 

stability in wine (reduction 

of bentonite fining) 

Improvement of tartare 

and protein stability 

Increase of color intensity 

and medium term 

color stability 

Reduction of proteins’ 

capability to precipitate 

anthocyanins and tannins 

Therefore, improvement of 

color intensity and stability 


and long term color stability 


and medium term 

color stability 


and long term color stability 

MATURATION 

WHERE PRODUCT ACTION EFFECT 

White, red and rosé SURLÌ Release of mannoproteins 

Improvement of tartrate, 

colloid and color stability 

FINING 

We suggest fining with specific products suitable to reduce protein and color instability and to 

improve wine clarity, in order to obtain after filtration a very clear wine, suitable for treatment with 

colloids. 

WHERE PRODUCT EFFECT 

White and rosé 

White and rosé 

for vegetarians 

and vegans 

Red and rosé 

Rosé and red 

for vegetarians 

and vegans 

PLUXBENTON N + 


or FINECOLL 

CLARIL AF 

PLUXCOMPACT + 


or FINECOLL 

CLARIL AF 

Protein stabilization and decrease of turbidity 

Protein stabilization and decrease of turbidity 

Reduction of unstable color and turbidity 

Reduction of unstable color and turbidity

BOTTLING 

A wide range of products allows wineries of any 

size, structure and production philosophy to benefit 

from the advantages of using colloids 

WHITE WINE 

CHILL OUT STRATEGY FOR THE STABILIZATION 

OF WINE USING COLLOIDS 

STABILIZATION 


STABILIZATION 


• CITROGUM 

• CELLOGUM LV 20 

• CELLOGUM MIX 

• CELLOGUM L 

RED WINE 

STABILIZATION 


STABILIZATION 


• STAB CLK+ 

• CELLOGUM L or 


+ MAXIGUM 

• STAB MEGA 

CHILL 

UT 

HARVEST 

AGEING 

ENARTIS ZYM AROM MP 

ENARTIS ZYM COLOR PLUS 

ENARTIS TAN FERMCOLOR 

ENARTIS TAN AROM 

ENARTIS TAN XC 

ENARTIS TAN V 

ENARTIS TAN E 


SURLÌ 

FINING 


CLARIL AF 

FINECOLL 

PLUXBENTON N 

PLUXCOMPACT 

BOTTLING 

CELLOGUM L 


CELLOGUM MIX 

ENARTIS STAB CLK + 

MAXIGUM 

ENARTIS STAB MEGA

ADVICE FOR COLOR STABILIZATION WHEN USING 

YEAST/BACTERIA CO-INOCULATION 

Yeast/bacteria co-inoculation practices give wines that have less color than those that are 

fermented in a traditional manner. This happens because the interval between the end of alcoholic 

fermentation and the start of malolactic fermentation, is lost. During this interval there are favorable 

conditions for anthocyanin/tannin compounds to form through ethanal bridge condensation. 

Therefore, when using co-inoculation practices, it is essential to support color stabilization during 

alcoholic fermentation. 

STAGE WHAT TO DO HOW 

HARVEST/GRAPE 

RECEPTION 

MACERATION 

YEAST 

INOCULATION 

BACTERIA 

INOCULATION 

ALCOHOLIC 

FERMENTATION 

MALOLACTIC 

FERMENTATION END 

As soon as the crush begins, add sulfites to prevent the development 

of undesirable microorganisms and the oxidation 

of colorant substances. 

The use of a blended antioxidant/antimicrobial substance, 

reduces the amount of sulfur dioxide needed, and hence 

facilitates the malolactic fermentation process. 

The low temperatures needed for co-inoculation slows down 

and reduces grape tannin extraction which is fundamental 

for anthocyanin condensation. 

Using maceration enzymes increases tannin extraction and 

favors stable color compound formation. 

For a proper co-inoculation, it is essential to choose a yeast 

strain that does not hinder the bacteria development and 

also that has a medium lag phase so as to favor bacteria 

development. 

It is very important to pay attention to yeast nutrition: every 

nutritional deficiency leads to an accumulation of toxic substances 

that can then lead to problems which can inhibit 

the start of malolactic fermentation. The use of yeast derivative-based 

nutrients provides all the necessary nutritional 

factors. Furthermore, supplying available nitrogen helps both 

yeast and bacteria in their respective fermentations. 

Mannoprotein supply beginning in the first maceration phases 

encourages the formation of anthocyanin/mannoprotein 

color complexes that are resistant to oxidation. Furthermore, 

mannoproteins decrease the “bacteriostatic” effect of 

tannins and favor the development of the bacteria that are 

successively inoculated. 

The supply of grape tannins during the maceration phase 

without alcohol, favors anthocyanin condensation and the 

consequent formation of a stable color. 

24 hours after yeast inoculation, it is possible to inoculate the 

malolactic bacteria. 

Keep the temperature between 16 and 25 °C to ensure 

bacteria survival. 

Constantly monitor the alcoholic fermentation progress. 

To ensure a stable and complete alcoholic fermentation, 

at 1/3 of sugar depletion it is essential to supply all the nutritional 

elements that yeast need in this difficult phase: 

nitrogen, oxygen and survival factors. 

12-24 hours after bacteria inoculation up until the fermentation 

end it is possible to intervene with the addition of 

tannins to contribute to copigment formation in order to 

increase color stability and intensity in the wine. 

At the end of malolactic fermentation, rack-off and proceed 

with a short macro-oxygenation to maximize the 

formation of stable color components from the free anthocyanins 

still present in the wine. 

100-200 g/ton AST 

30-40 g/ton 

ENARTIS ZYM COLOR PLUS 

200-300 g/ton 

ENARTIS FERM RED FRUIT 

or ES 454 or ES 488 

300 g/ton 

NUTRIFERM AROM PLUS 

300 g/ton 

ENARTIS PRO TINTO 

ENARTIS ML SILVER 

300 g/ton 

NUTRIFERM ADVANCE + 

10-15 mg/L of oxygen 

150-200 g/ton 

ENARTIS TAN XC 

10-15 g/hL ENARTIS TAN 

μICROX or TAN MICROFRUIT + 

1-3 mg/L/day of oxygen 

for 3-4 day* 

*macro-oxygenation dosages and duration must be chosen according to the wine turbidity 

and structure.

SHELF-LIFE IMPROVEMENT PROGRAM 

In a market increasingly dominated by large retailers that demand just-in-time production strategies; 

where large blends of wines are bottled over many months; and where climatic changes are 

causing increases in pH and reduction of acidity, the danger of accelerated wine ageing, with the 

associated loss of aromas and freshness, is becoming a major concern. 

HOW DOES PREMATURE AGEING IN WINE OCCUR 

Basically, premature ageing is caused by oxidation. It is through a redox reaction catalyzed by 

transition metals (Cu + and Fe 2+ ) that oxygen is converted into highly reactive radicals, capable of 

oxidizing a number of organic compounds. 

In white wines, oxidation causes browning, pinking, development of bitterness, loss of varietal and 

fresh aroma and appearance of heavy notes of honey and beeswax. In red wines, premature ageing 

is characterized by development of prune and stewed fruit flavors, together with a flattened 

palate and an increase of brown/orange hues. 

In short, premature ageing makes all wines similar, with loss of varietal identity and terroir. 

Adopting strategies that block these systems, is an effective way to improve wine shelf-life. 

These strategies include: 

1) Reducing the content of catechins (precursors to oxidation) 

2) Removing metals (catalyzers of oxidation) 

3) Controlling redox potential (decreasing the risk of oxidation) 

4) Controlling oxidation. 

SLI 

SLI PROGRAM: STRATEGIES TO EXTEND WINE FRESHNESS AND SHELF LIFE 

Enartis has developed a new program dedicated to the extension of a wine’s shelf life. This program 

helps winemakers preserve freshness when wines are stored for a prolonged period of time. 

The SLI Program includes several products that can be used throughout the winemaking process 

and during storage: 

Enartis Stab SLI 

“Active” lees that maintain a low redox 

potential, eliminate active oxygen and 

acetaldehyde, remove oxidized and 

oxidizable polyphenols during longterm 

storage. 

Enartis Tan SLI 

Untoasted American oak tannin that 

for its ability in scavenging oxygen and 

metals and in maintaining a low redox 

potential, can be used as an alternative 

to SO 2 

. 

Claril HM 

This clarifying agent takes advantage of 

the synergistic actions of chitosan and 

of PVI/PVP to reduce the concentration 

of the following compounds involved in 

the process of oxidation: iron, copper, 

hydroxicinnamic acids and catechins. 

CITROSTAB rH 

This is a pre-bottling coadjunct where 

each component reacts in synergy 

with the others in a calibrated way to 

block oxidation that could occur due 

to oxygen absorption during bottling.

STAB 

REVOLUTION 

STAB MICRO REVOLUTION 

Activated chitosan 

for the control of wine spoilage microorganisms 

Allergen free and without animal derivative products 

STAB 

STAB 

Control of spoilage microorganisms 

from the early stages of vinification 

until MLF 

Control of spoilage 

microorganisms 

during wine maturation 

APPLICATIONS 

• Production of SO 2 

-free wine 

• Delay or avoid malolactic fermentation 

• Prevent bacteria and non-Saccharomyces 

contamination 

• Microbial control during sluggish and stuck 

fermentation 

• Microbial control of base wines for sparkling 

wine production 

• Microbial control of wines for distillation 

• Allergen free alternative to lysozyme, and SO 2 

PROPERTY 

STANDARD CHITOSAN 

PROPERTY 

ENARTIS 

ACTIVATED CHITOSAN 

EFFECT OF ENARTIS STAB MICRO M ON THE ONSET 

OF MALOLACTIC FERMENTATION 

EFFECT OF ENARTIS STAB MICRO ON BRETTANOMYCES 

Malic acid g/L 

2,5 

2 

1,5 

1 

0,5 

0 

0 1 

2 

8 23 

Days 

CONTROL 

5 g/hL 

STAB MICRO M 

10 g/hL 

STAB MICRO M 

20 g/hL 

STAB MICRO M 

Initial 

Brettanomyces bruxellensis CFU/mL 

48 hrs 

after fining 

7 days 

after fining 

Control 3 * 10^5 5 * 10^5 5 * 10^5 

10 g/hL Stab Micro 3 * 10^5 8 8 

20 g/hL Stab Micro 131 mg/L 2 1

www.enartis.com

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

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