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Enartis is one of the leading international players in the oenological market. Enartis products for oenology help improve wine features and prevent wine quality loss due to phenomena like crystallization, turbidity and tartaric precipitation. Thanks to the oenological products and the technical support of Enartis in winemaking, worldwide wineries are provided with innovation, expertise and efficiency. Through daily commitment and collaboration with development and research centers specialized in oenological products, Enartis has introduced more than 300 specific products for oenology onto the international market, which provide solutions for many different conditions and purposes. These oenological products include wine yeasts, tannins, enzymes, wine fermentation nutrients, bacteria, stabilizers, clarifying agents and fining agents. Launched in 2003, Enartis is part of the Esseco Group, the industrial group that has been developing oenological products for almost a century, in order to ensure high performance and safety in the field of inorganic chemistry and oenology. Enartis products for oenology come in full compliance with global regulations and with the strictest food safety standards, which ensure their integrity throughout the whole production process.
Enartis offers a wide range of sulfiting agents. Among sulphur products, sulfur dioxide is considered the wine preservative par excellence for its antioxidant, antioxidasic and antiseptic effects. Enartis offers sulphites in powder and effervescent granules. Enartis is proud to offer the highest purity potassium metabisulfite on the market: WINY. Potassium metabisulfite (KMS) is one of the most widely used additives in winemaking. WINY can scavenge oxygen radicals responsible for oxidation, bind with oxidation byproducts such as acetaldehyde, inhibit oxidasic enzymes thus preventing browning, and reduce spoilage by inhibiting the growth of many microorganisms detrimental to wine.
MOST POPULAR
EnartisFerm WS
ZINFANDEL ISOLATE FROM
WILLIAMS SELYEM WINERY, CALIFORNIA
One of the most important requirements a wine yeast must possess is 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 yeast microbiological characteristics, the practical experience gained over many years and all over the world, the ability of the Enartis team to understand the needs of the market and winemaker's expectation, has allowed Enartis to develop EnartisFerm, a range of yeast that is constantly growing to meet the evolving demands of the wine market, from large production to niche wines.
Easytech is a certified range of Enartis yeasts and nutrients that are able to be added directly to juice and must rather than requiring typical rehydration and acclimatization steps. This innovative line simplifies the process of inoculation and saves wineries time and money. The Easytech selection of products, particularly the direct inoculation yeast, undergo an additional strict quality control process that allows Enartis to certify the suitability of the product for use without rehydration.
Wine yeast nutrition is essential in managing the overall health and success of fermentation. Without proper yeast nutrients, introduced at the right stage of the yeast growth cycle, these can face stress and produce undesirable characteristics. Stuck or sluggish fermentations are also hazards of poor yeast nutrition. Enartis offers a wide range of wine yeast nutrients for fermentation, which provide solutions for many different conditions and purposes. Among them, Enartis has developed Nutriferm Gradual Release: the new blend of DAP and tannin contained in a special bag that gradually releases its content during fermentation. By using Nutriferm Gradual Release the second addition of yeast nutrients is not necessary and its formulation guarantees a complete fermentation and the prevention of the reductive character.
In today’s wine market any haze or precipitate in wine is considered unacceptable by consumers and can damage a brand's reputation. The appropriate use of stabilizing agents ensures wines that maintain their sensory characteristics up to the time of consumption. Enartis offers a full range of products for tartaric, microbial, protein, aromatic and color stabilization. Over the years, Enartis expertise in stabilization products for winemaking has grown from discovering the value of gum Arabic and activated chitosan in winemaking process to creating Zenith, a revolutionary range of products that harnesses the power of potassium polyaspartate and its synergy with other protective colloids for both tartaric and color stabilization.
Oenological enzymes are biotechnological tools that, in a natural way which is respectful of wine quality and the environment, makes it possible to improve press yield, accelerate clarification and flotation processes, increase the extraction of polyphenols, aromatic precursors and polysaccharides, promote protein and color stability, and improve must and wine filterability. Enartis developed the EnartisZym Range through the combination of knowledge about individual enzymatic activities and practical experience in the winery. The EnartisZym Range is comprised of a series of enzymatic preparations formulated to obtain maximum effectiveness when used in classic and newer applications. In order to offer optimal quality and performance, all EnartisZym enzymes undergo a purification process to remove any potentially harmful activity, such as cinnamilesterase, anthocyanase and oxidase.
Everyday, more and more is known about the contribution of mannoproteins and polysaccharides to the stability and quality of wine. Many winemakers have adopted techniques such as pre-fermentation cold maceration, the use of macerating enzymes and sur lies ageing, to enhance the content of wine polysaccharides and help obtain 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 EnartisPro and Surlì, wine polysaccharides preparations for fermentation and wine maturation.
Wine fining agents are specific products used for the clarification and stabilization of musts during harvest and wines during aging. Clarification is a crucial step in wine production, and enological fining agents can be used for many purposes. For instance, fining agents improve the clarity and filterability of musts and wines, preventing cloudiness and the formation of sediments in the bottle. Additionally, they can correct the color of the wine, eliminate off-odors and flavors, and remove unwanted substances, enhancing the organoleptic profile. Each fining agent has specific properties and reacts with different wine compounds based on its chemical characteristics, molecular weight, and charge. Protein-based fining agents, both of animal and vegetable origin, are particularly effective for these purposes. Natural plant-based protein fining agents are increasingly appreciated for their compatibility with the needs of those seeking sustainable and environmentally friendly solutions. Enartis offers a wide range of wine fining agents, which include not only the classic organic fining agents (animal and plant-based proteins) and inorganic ones, but also specific formulations for clarification, must flotation, and selective removal of unwanted compounds. With these enological fining agents, producers can optimize the quality of their wines, meeting specific production and organoleptic needs.
EnartisTan UNICO Range
Enartis is constantly looking for new botanical species and raw materials (wood, leaf, seed, etc.) to obtain tannins with unique sensory characteristics. Developed by Enartis, the EnartisTan UNICO range is a unique line of tannins with no close matches in the market.
Why are EnartisTan UNICO tannins different from other tannins?
The extraction, as well as the spray-drying, is made at low temperatures (approx. 20°C or 68°F) and low pressure. This unique process, proprietary to Enartis, extracts flavors of the raw material and prevents loss of aromatic compounds and formation of off flavors caused by high temperatures. EnartisTan UNICO tannins have intense, distinct aromas that account for the lower addition rates compared to normal enological tannins.
Tannins perform many functions of great utility for the production of wine: they act as antioxidant agents, interfere on oxidases activity, improve color and protein stability, contribute to wine sensory quality, and prevent pinking and “light-struck” defect. Since the different origins and properties of tannins 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 winemaking tannins.
INCANTO NC:
THE ALTERNATIVES TO OAK ALTERNATIVES
The INCANTO NC (No Chips) products are completely soluble formulations containing just the active molecules that make oak powder application during fermentation interesting.
INCANTO
If properly dosed, the use of oak alternatives improves wine aroma and taste in a way that makes it pleasing to the international and “new” consumers market. Enartis offers a diverse portfolio of oak chips and soluble alternatives to meet all wine needs and expectations. With INCANTO oak alternatives, winemakers have ultimate control over their oak program and can create a unique signature for their brand or label. The INCANTO NC (No Chips) products are completely soluble formulations containing just the active molecules that make oak powder application during fermentation interesting.
Malolactic fermentation (MLF) in winemaking, is often considered a simple conversion process of malic acid into lactic acid, operated by Oenococcus oeni bacteria. However, malolactic bacteria in malolactic fermentation represent the final opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity, and
improve balance and structure of wine. Even though
winemaking bacteria are fundamental for the success
of MLF, there are other important factors to consider,
such as wine conditions, choice of ML strain and
preparation of the inoculum. Enartis offers a complete
portfolio of malolactic bacteria for wine and nutrients
for an easy, clean and successful MLF also in very
difficult conditions.
