Enartis

Enhance your wine experience with our Tannin Maturation Blend. This expertly crafted blend improves the structure, length, and astringency of your wine, ensuring a smoother and more enjoyable taste. Take your wine to the next level with our Tannin Maturation Blend.

Enoplastico Special (bung-putty) is a stiff paste, odorless and impermeable, containing ultrapure oily substances and adhesive powders. The product's pasty texture makes it particularly suited to sealing vat doors, ensuring a perfect seal.

Enoplastico Special is heat-resistant, odourless, impermeable putty and can be stored at length since it does not become rancid or develop mould.

Appearance: semisolid, whitish and odourless paste.

Applications: Sealing bungs and vat doors.

Package and Storage conditions

• Sealed package: store in a cool, dry, well-ventilated area.
• Opened package: carefully reseal and store as indicated above.
  

Composition: Paraffin, calcium carbonate, petroleum jelly.

Enartis Ferm 488 is a premium wine yeast strain engineered for complex, full-bodied wines with distinctive spicy and charred aromatics. This versatile yeast excels in producing grand wines with enhanced flavour depth and character. Ideal for winemakers seeking bold, sophisticated results.

Wines produced with this strain are both powerful on the nose and palate and suitable for ageing in oak. EnartisFerm ES488 produces intense black 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 unripe grapes.

Applications: thiol production; reduce herbaceous note; unripe grapes; medium to long ageing 

Dosage: 20-40 g/hL 

Note: Ice packs are available separately and recommended for shipping to maintain product integrity during transit.

The highest quality potassium metabisulfite in the market. Winy is virtually odorless, does not form rocks and has a concentration of metabisulfite superior to 99%.

• Applications: sulfiting grapes, juices and wines
• Dosage: 1 g of Winy develops approx. 0.56 g of SO2

Vintage White yeast from Enartis.  During the sur lie stage, it enhances varietal aromas and releases a large amount of polysaccharides. Its tendency to form lightly compacted lees reduces bâtonnage and pump-overs. It is recommended for barrel fermentation due to its moderate fermentation speed.

• Applications: varietal expression; barrel fermentation; lees ageing; large volume on the palate
• Dosage: 20-40 g/hL

Enartis Colour Tan tannin, 1kg. The listing describes it as being for antioxidation and freshness stability, and it sits in our tannin and oak products range for winemaking.

We do not publish dosing or application guidance on this page. Refer to the product label and the Enartis technical sheet. Ask us if you need the pack size confirmed before you order.

Enartis Nutriferm Aroma Plus in a 10kg pack, stocked in our additives range. A bulk size rather than a small home batch pack, so it suits anyone working through fermentations at volume.

Refer to the product label and the Enartis technical documentation for guidance on use. If you need the pack format or lead time confirmed, give us a call before ordering.

Tanenol UVA from Enartis, 1kg, described as a grape skin tannin. It sits in our tannin and oak products range alongside the other winemaking tannin additions.

We do not publish dosing or usage guidance here. Refer to the product label and the Enartis technical sheet for that. Ask us if you need the pack size or current availability confirmed before ordering.

Claril finings from Enartis, stocked in our additives and fining range. It is a fining preparation for winemaking, supplied by one of the better known Italian oenology houses.

We do not publish dosing or usage guidance on this page. Refer to the product label and the Enartis technical documentation for that. If you need the pack size confirmed before ordering, just ask us.

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.

Applications: complete nutrition for yeast; prevention of stuck or sluggish fermentations 

Dosage: 10-30 g/hL 

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 and rosé wines to improve aromatic freshness, fruit aroma, structure, softness and antioxidant protection.

Applications: During aging, particularly for red and rosé wines

Composition: Blend of condensed tannins extracted from wood of exotic species and fresh white grape skins.

Dosage: 0.5 - 20 g/hL (0.04-1.7 lb/1,000 gal)

Instructions:

Dissolve EnartisTan Total Fruity at a 1:10 ratio in water or wine while mixing continuously. Add to wine during a pump-over with a dosage pump or Venturi tube.
When used in wine, performing laboratory trials is advised to evaluate the sensory impact and to determine the best dosage.

While it is recommended to add EnartisTan Total Fruity during the early stages of wine maturation, it can be added as late as 1-2 weeks prior to bottling. When added close to bottling, it is important to evaluate the effect on filterability and protein and colloidal stability by completing preliminary laboratory trials.

Package & storage:

Sealed package: store in a cool, dry, well-ventilated area.
Opened package: carefully reseal and store as indicated above.

EnartisZym AROM MP was developed to increase extraction of aromatic precursors during maceration and obtain fruit-expressive wines.

The pectolytic activities of EnartisZym AROM MP reduce juice viscosity, while the enzymatic side activities help improving protein stability and accelerate the breakdown of grape skin cell walls and membranes, leading to an increase in aromas and polysaccharide extraction, and higher yield.

EnartisZym AROM MP is not derived from Genetically Modified Organisms (non-GMO product) and does not contain secondary activities such as oxidases or cinnamyl-esterase.

Composition: Micro-granulated pectolytic enzyme preparation rich in cellulase and hemicellulase side activities.

Applications:

• Production of white, rosé, and fruity red wines.
• Increase primary aromas extraction
• Increase press yield.
• Decrease amount of bentonite necessary to achieve protein stability post-fermentation.

Dosage: 20 - 40 g/ton

The higher doses are recommended under conditions of low pH and temperatures, short maceration times, and in case of underripe grapes.

Instructions to use:

Dilute EnartisZym AROM MP in 10 parts water or juice. Add to grapes during maceration or pressing and homogenize.

To ensure optimal clarification, add 1 mL/hL of EnartisZym RS after pressing.

Packaging & Storing:

Sealed package: store away from sunlight in a cool and dry place, preferably at 5-15°C (41-59°F).
Opened package: carefully reseal and store in refrigerator. Use within one year.

Surlì One is a coadjunct to be used as an alternative to or in synergy with natural lees in the sur lies phase.
Due to the enzymatic activation adopted for its production, Surlì One quickly releases mannoproteins, therefore shortening maturation on lees. With only 3-4 weeks of treatment, Surlì One reduces the risk of microbial pollution and appearance of off-flavors.

Surlì ONE also:

• Increases wine colloid stability
• Enhances sensations of volume and mouthfeel
• Reduces astringency
• Increases aromatic cleanliness
• Improves aromatic persistency

Surlì One is produced with an aromatically neutral raw material; therefore, the formation of sulfide compounds during the sur lies phase is less likely with Surlì One than with natural lees. Additionally, at the end of treatment, wine still has its original fresh and fruit aromas.

Applications:

White, rosé and red wines:

• Increase mouthfeel
• Increase aromatic persistency Increase tartrate and protein stability
• Decrease reductive characters and increase aromatic cleanliness
• Promote malolactic fermentation
  

Second fermentation of sparkling wine:

• Increase mouthfeel
• Regular and consistent fermentation
• Prevention of reductive character appearance

DOSAGE

• 20-30 g/hL (1.7-2.5 lb(1000 gal) in white and rosé wine maturation
• 30-50 g/hL (2.5-4.2 lb/1000 gal) in red wine maturation
• 5-20 g/hL (0.4-1.7 lb/1000 gal) second fermentation

Dosage can vary according to the variety, vintage, duration of treatment and temperature of wine.
Laboratory trials are recommended to determine the proper dosage.
USA Legal Limit: When used within the recommended dose rates this product does not exceed the legal limits set forth by the TTB.

Instructions to use:

Rehydrate Surlì One in an appropriate amount of water for 30 minutes and incorporate uniformly into the mass. During treatment (3-4 weeks), weekly pumping over or batonnage is required to increase contact of Surlì One with the wine. At the end of treatment, separate wine from Surlì One by racking.

Storage:

Sealed package: store in cool, dry, well-ventilated area.
Open package: carefully reseal and store as indicated above. Use quickly

Inactivated yeast with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully used with only 24-48 hours contact time.

Wines treated with Surlì Elevage are soft on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.

Sensory effects:

• Increase of aromatic complexity and persistence
• Improvement of structure and mouthfeel
• Reduction of the natural astringency of red wines and barrel aged white wines
• Prevention and treatment of reduction
• Production of fruitier and softer wines
  

Technological effects:

• Improvement of protein and tartrate stability
• Improvement of red and rosé wine color stability
• Increased freshness and improved longevity of wine

As a result of the high content of free mannoproteins, Surlì Elevage has an immediate effect and can be successfully used with just a few days of treatment to increase and/or improve the effect of natural ageing through specific interventions in the tank.

Applications:

During the ageing of white, red and rosé wines for:

• Quickly improving sensory quality as a result of ageing on fine lees
• Improving chemical-physical stability
• Increasing the longevity of wine

Dosage:

• White and rosé wines: 5-20 g/hL (0.4-1.7 lb/1000 gal)
• Red wines: 10-30 g/hL (0.8-2.5 lb/1000 gal)

It is recommended to carry out preliminary lab scale trials using increasing rates of Surlì Elevage to determine the addition rate.

INSTRUCTIONS FOR USE

Rehydrate in 10 parts water or wine while stirring to prevent clump formation then add uniformly to wine.
During treatment (24-48 hours), daily pump-overs help mannoprotein release. At the end of treatment, wait 24-48 hours, then rack-off and/or filter.

If the wine must be prepared for bottling, let the lees settle down for 48 hours then filter it. If the wine is sufficiently clear, it can be filtered directly on pre-filter membranes with 1-3-micron porosity withdrawing the wine from the middle level valve.

Attention: the addition of Surlì Elevage can decrease the amount of free sulfur dioxide in the wine. Analysis before and after treatment is recommended

Protomix G additive in a one kilogram pack, listed in our fining range. The title names Esseco while the vendor field on our system says Enartis, so treat the branding here as inconsistent and go by the pack.

Use, storage and handling are covered by the manufacturer's own label. The same product is listed in a 15 kilogram pack if you need volume.

Protomix G additive in a 15 kilogram pack. The title carries both the Esseco name and the abbreviation ess, while our vendor field says Enartis, so the listing is inconsistent on branding.

Refer to the manufacturer's label and documentation for use, storage and handling. This is a bulk pack, so talk to us about freight or collection from Laverton North or Epping.

Carbon Black PF in a one kilogram pack for wine decolourisation. As with the 15 kilogram size, the title says Esseco while our vendor record says Enartis, so the listing is inconsistent about the brand.

Everything to do with use, storage and handling sits on the manufacturer's label. Ask us if you want the larger pack instead.

Carbon Black PF in a 15 kilogram pack, listed for wine decolourisation. The title names Esseco while our vendor field reads Enartis, so the listing is inconsistent on branding and the sack label is what counts.

All use and handling information comes from the manufacturer's documentation. This is a trade sized pack, so ask us about freight if you are not collecting it.

Sorbosol K in a one kilogram pack, listed in our preservatives range for winemaking. The title carries the Esseco name while our vendor record says Enartis, so the listing is inconsistent about which brand it belongs to.

Read the pack label and the manufacturer's own guidance for use, storage and handling. We can check current stock at Laverton North or Epping if you need it quickly.

Hydroclar H 30 liquid gelatine in a 25 kilogram drum for juice and wine clarification. As with the other sizes, the title says Esseco and our vendor field says Enartis, so the listing is inconsistent on branding.

Refer to the drum label and the manufacturer's documentation for anything to do with use or handling. Ask us about freight before ordering a drum this size.

Hydroclar H 30 liquid gelatine in a five kilogram bottle for juice and wine clarification. The title names Esseco while our vendor record says Enartis, so the branding on this listing does not line up.

Use, storage and handling are covered by the manufacturer's label and documentation. The same product is listed in 100 gram, one kilogram, 25 kilogram and IBC sizes.

Hydroclar H 30 liquid gelatine in a 1000kg IBC drum for juice and wine clarification. The title is truncated on this page, and it says Esseco while our vendor field says Enartis, so the listing is inconsistent on both counts.

This is a bulk commercial container. Talk to us about lead time and delivery, and refer to the manufacturer's label for all use and handling detail.

Hydroclar H 30 liquid gelatine in a one kilogram bottle for juice and wine clarification. The title carries the Esseco name while our vendor record reads Enartis, so the listing is inconsistent on branding.

The bottle label and the manufacturer's own documentation cover use, storage and handling. We list this in several sizes if a kilogram is more or less than you need.

Hydroclar H 30 liquid gelatine in a 100 gram bottle, listed for juice and wine clarification. The title is cut off mid word on this page, and it names Esseco while our vendor field says Enartis, so the listing is inconsistent.

Go by the label on the bottle for everything to do with use and handling, and ask us if you need the spec sheet.

Sil Floc in a 100ml bottle, a fining product for wine. The title carries the Esseco name while the vendor field on our system reads Enartis, so treat the listing as inconsistent and go by whatever is printed on the bottle.

Refer to the manufacturer's label for use and handling. Larger formats of Sil Floc are also listed if you need more than 100ml.

Pulvi Clar S in a 20 gram pack, a gelatine fining product for wine supplied through Enartis. It sits with the other clarifying agents in our fining additives range.

Read the label on the pack and follow the manufacturer's own guidance for anything to do with use, storage and handling. We can order larger formats in if 20 grams is not the size you need.