Citrogum is a clear, almost colorless Gum Arabic preparation with a low calcium content. Citrogum is recommended for the treatment of wines ready for bottling. It integrates the colloidal content of wine, improving its balance, organoleptic features and stability, mainly tartaric.

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.

Applications:

• For tartrate and colloid stabilization in finished wines ready for bottling.
• When added in “liqueur d’expédition” preparation, to improve “perlage” quality.

Dosage:

• 50 - 150 mL/hL
• 100 mL/100 bottles in the liqueur d’expédition

100 mL/hL contributes about 3 mg/L of SO2 to wine.
It is recommended to perform preliminary trials to determine the right dosage, stabilizing efficacy and possible effects on filterability.

Instructions:

Add CITROGUM to clear wine ready for bottling. Due to its low clogging effect and microbial sterility, CITROGUM can be added before or after microfiltration.

Storage:

Sealed package: store away from light in a cool, dry, well-ventilated area. It is recommended a temperature above 10°C.
Opened package: carefully reseal and store as indicated above

Effervescent, granulated potassium Metabisulphite designed to be added directly to wine. When added to wine, it rapidly dissolves on the surface of the liquid, ensuring that its antioxidant effect is maintained where it is needed. Subsequently, it ensures homogenous and rapid distribution of the released SO₂ without requiring pump-overs.

• Applications: sulfiting wines; homogeneous release of SO2
• Dosage: each bag of Effergran Dose 5 releases 5 grams 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

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 the balance and structure of the 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.

In case of shipping recommended adding a gel pack to keep it cool during transit.

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.

Microgranulated gallic tannin with high antioxidant activity. It can be added to the wine to enhance SO₂ antioxidant and antimicrobial activity. Sensory neutral and very effective even at low doses, EnartisTan Blanc does not affect wine aroma. In white wines, it prevents the reductive characters caused by exposure to ultraviolet (light-struck defect).

Composition: Gallic tannin

Dosage:

• Must: 3 - 10 g/hL (0.25 - 0.8 lb/1,000 gal)
• Wine: 4 - 8 g/hL (0.3 - 0.7 lb/1,000 gal)

Instructions:

Dissolve EnartisTan Blanc in 10 times its weight of water, must or wine. Add the solution slowly to juice/wine while mixing using a Venturi tube, if possible.

Dissolve EnartisTan Blanc in a 1:10 ratio in water, must or wine while mixing continuously. Add to must/wine during pump-over with a dosage pump or a Venturi tube.
For addition to wine, performing laboratory trials is recommended to evaluate the sensory impact of the tannin and in order to determine the best dosage.

It is best to add EnartisTan Blanc during the first stages of ageing up until the last 1-2 weeks before bottling. If added close to bottling, it is important to evaluate the effect on filterability and protein and colloidal stability by completing preliminary laboratory trials.

Applications:

In white and rosé vinification for:

• Preventing iron and copper haze
• Improving clarification and protein stability
• Preventing “light-struck” defect

In all wines and must for:

• Strengthening the antioxidant and antimicrobial effect of SO2
• Preventing the appearance of reductive characters

Package & Storage

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

EnartisPro Tinto is a fermentation adjuvant derived from Inactivated yeast with high content of soluble mannoproteins in combination with a mixture of condensed grape seed tannin and ellagitannins extracted from chestnut wood. This formulation was designed specifically to protect color and favor anthocyanin/tannin condensation during the maceration of red grapes.

Benefits from using EnartisPro Tinto during fermentation of red grapes:
Color

• Protect pigments from oxidation and oxidative enzymes due to the action of ellagitannins in the preparation.
• Stabilize pigments due to grape seed tannins and mannoproteins which interact with pigments to form stable color complexes.

Aroma

• Strengthen fruit notes through addition of grape tannins.
• Increase persistence of fresh and fruit aromas due to the interaction of mannoproteins with aromatic compounds in wine.
• Increase aromatic cleanliness due to adsorption of off-aroma compounds by yeast hulls.

Taste

• Increase sensations of softness and volume due to the elevated amounts of free mannoproteins and polysaccharides.
• Reduce astringency due to the formation of tannin/mannoprotein complexes which makes wines less harsh on the palate.
• Increase balance due to the organoleptic effect of proanthocyanidin tannins in the preparation.

Technical effects

• Protect aromatic components due to the antioxidant activity exerted by tannins.
• Increase in tartrate and protein stability due to the early addition of mannoproteins.
• Stabilize color prior to malolactic fermentation.
• Controlled and complete alcoholic fermentation due to growth factors (sterols and long chain unsaturated fatty acids along with oleic and palmitoleic acid) in amounts which favor the fermentative ability of the selected yeast.

Applications

• Production of full, red wines with soft mouthfeel.
• Production of red wines which need retain fresh, young color (wines for export, off trade markets, wines which are consumed a long time after bottling, etc.).
• Protection and stabilization of color after thermovinification.

Dosage

Color protection: 20 g/hL (1.7lb/1000 gal)
Young wines (sold within 4 months of being produced): 15-20 g/hL (1.25-1.77 lb/1000 gal)
Wines stored for a medium/long period of time: 30 - 40 g/hL (2.5-3.5 lb/1000 gal)

Composition: Inactivated yeast rich in immediately soluble mannoproteins and ellagic and grape-seed tannins

EnartisStab MICRO M is a chitosan-based preparation with high antimicrobial activity due to activation with organic acids. This process increases the surface charge of chitosan and increases its ability to interact with microorganisms, altering the permeability of their cell membrane and causing their death.

EnartisStab MICRO M inhibits the development and eliminates many yeasts and contaminating bacteria, such as Brettanomyces, Oenococcus, Lactobacillus, Acetobacter, Zygosaccharomyces, etc. Its ability to reduce spoilage microbe competition helps to ensure healthy, complete alcoholic fermentation with clean organoleptic characteristics in the final wine.

EnartisStab MICRO M has been specifically developed for the treatment of musts and wines, even with high turbidity. Suspended solids react with the positive charges of chitosan, reducing its ability to interact with contaminants. However, EnartisStab MICRO M has been formulated to counteract this effect and enhance its antimicrobial activity. At the recommended doses, it does not affect the normal course of alcoholic fermentation.

EnartisStab MICRO M also absorbs ochratoxin A and removes residual copper from vineyard treatments. Its use improves clarification processes and the filterability of must and wine, as well as increasing aromatic cleanliness by reducing the growth of undesirable microbiological populations.

EnartisStab MICRO M contains no allergens or substances of animal origin and represents a viable alternative to SO2 for microbial control

Composition: Chitosan from Aspergillus niger, inactivated yeast, lactic acid, ascorbic acid.

Applications:

• Prevents and eliminates undesirable microorganisms in musts and wines.
• MLF control: non-allergenic alternative to lysozyme. It can be used to delay or inhibit malolactic fermentation.
• Stuck or sluggish
• At the end of alcoholic or malolactic fermentation, to microbiologically stabilize the wine.
• Reduction in the use of SO2 by replacing it as an antimicrobial agent.
• Prevents the formation of compounds produced by microbes that can affect the organoleptic quality of wine.
• In the pied de cuve and during tirage, it reduces the presence of non-Saccharomyces yeast and bacteria.
• To eliminate and reduce odors related to the formation of volatile phenols, we recommend using it in synergy with FENOL FREE.

Dosage: 

• In must to reduce microbial contamination: 5 - 10 g/hL
• In wine to control and reduce microbial contamination: 5 - 20 g/hL.
• To reduce the population of Brettanomyces bruxellensis: 5 -12 g/hL.
• In case of sluggish or stuck fermentation: 5 -10 g/hL

Ellagic tannin extracted from toasted oak can extends the life of barrels and enhances oak characters in neutral barrels. This tannin contributes to the development of elegant and delicate aromas of vanilla, caramel, and spices, enriching the wine’s aromatic profile. Additionally, it balances the mouthfeel, improving length, softness, and oak integration. Another benefit is the control and prevention of reductive aromas, ensuring a superior quality wine.

Applications: finishing; extend the life of barrels

Dosage: 3-10 g/hL

EnartisTan 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. EnartisTan Superoak is effective in releasing aromas of wines that have been aged in barrels and to freshen light red and white wines.

Composition: Oak tannin and condensed tannin extracted from exotic species wood.

Dosage:

• White wine: 5 - 10 g/hL (0.4-0.8 lb/1,000 gal)
• Red and rosé wine: 5 - 20 g/hL (0.4-1.7 lb/1,000 gal)

Instructions to use:

Dissolve EnartisTan Superoak 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 of the tannin and determine the best dosage.

While it is recommended to add EnartisTan Superoak 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.

Packages & storing:

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

Applications:

• During fining
• Prevent iron and copper haze
• Improve protein stability of white and rosé wines
• Improve color stability of red and rosé wines during micro-oxygenation and during the early stages of aging
• Increase antioxidant protection
• Improve aromatic cleanliness

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.

EnartisZym COLOR PLUS is a specialized enzyme designed to maximise color extraction and stability in winemaking. This powerful formulation accelerates the release of polyphenols—particularly anthocyanins and tannins—from grape skins while promoting their long-term stabilisation in the finished wine.

The pectolytic activities enhance clarification and filterability, while cellulasic and hemicellulasic enzymes rapidly break down grape cell walls to boost polyphenol extraction. By effectively hydrolyzing grape proteins, it prevents unwanted tannin precipitation and encourages the formation of stable color complexes, resulting in wines with deeper, more persistent color and enhanced phenolic character. Ideal for winemakers seeking improved extraction efficiency and superior color development.

APPLICATIONS

• Accelerate and increase extraction of phenolic compounds in red musts, specifically anthocyanins and tannins.
• Improve colloidal stability and decrease tannin and color precipitation.
• Improve color stability and intensity.
• Better clarification and filterability.
• For grape varieties with unbalanced tannin/anthocyanin ratio.
• In case of short maceration or limited skin contact time, to increase phenolic content in wine.

DOSAGE
20 - 40 g/ton
The higher doses are recommended under conditions of low pH and temperatures, short maceration times, and in case of under ripe grapes.

INSTRUCTIONS FOR USE
Use EnartisZym COLOR PLUS diluted in 10 parts water. Add to grapes or tank and homogenize.

PACKAGING AND STORAGE CONDITIONS
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.

COMPOSITION
Pectolytic enzymatic preparation rich in pectinases, cellulasic, and hemicellulasic side activities.

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.

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.

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 FOR 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 AND STORAGE CONDITIONS
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.

For Use in Winemaking

• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
• Improves clarity and filterability.
• Reduces astringency and softens mouthfeel without affecting structure.
• Allergen-free alternative to egg albumin.

Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Cider Making

• Allergen-free alternative to egg albumin
• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
• Improves clarity and filterability
• Reduces astringency and softens mouthfeel without affecting cider structure

Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

Grape Concentrate Crystal Powder is specially formulated for home and craft winemakers seeking consistent, high-quality results. This concentrated powder dissolves easily into your fermentation process, delivering authentic grape character and balanced tannins without the bulk of fresh fruit.

Ideal for creating full-bodied wines, blending, or adjusting flavour profiles mid-fermentation. The crystal format ensures precise dosing and extended shelf life, making it perfect for year-round winemaking projects. Whether you're a seasoned vintner or exploring small-batch production, this versatile concentrate simplifies the winemaking journey while maintaining professional-grade quality.

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, OsmoBacti increases the rate of surviving cells thus allowing a more rapid start and faster conclusion of malolactic fermentation.

Composition: Autolyzed yeast, cellulose. L-malic acid, bi-ammonium phosphate

Applications: Improve the survival rate of the selected bacterium at inoculation into the wine and promote rapid and complete malolactic fermentation.

Dosage: 50 g per 25 hL of wine

Instructions:

Once the rehydration of selected bacteria is completed, dissolve Nutriferm Osmobacti directly in the same water suspension. Wait 2-4 hours (please note: follow the recommended timing) and then add the full volume to wine during pump-over.

PACKAGING AND STORAGE CONDITIONS

Sealed package: store in a cool, dry and well-ventilated place.
Opened package: carefully reseal and store as indicated above. Use within six months

Alcohol and high temperatures are the main factors that are responsible for stuck fermentations. These factors cause degradation of yeast cell membrane, 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 inactivated yeast, 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.

• Applications: nutrient correction at 1/3 sugar depletion; prevention of off-flavors and stuck or sluggish fermentations
• Dosage: 20-40 g/hL 

This nutrient is formulated to enhance nutrient and biological fermentation regulation, consisting of autolyzed yeast with a high level of free amino acids and thiamine. Nutriferm Arom Plus primarily supplements branched-chain amino acids, which yeast can utilise to produce esters and other aromatic compounds.

When paired with a yeast strain that can effectively use these amino acids, Nutriferm Arom Plus significantly boosts the wine's aromatic intensity and complexity. Additionally, it provides survival factors that support yeast viability, ensuring successful fermentations.

• Applications: enhance secondary aroma production
• Dosage: 15-30 g/hL
• Packaging: 1 kg - 10 kg

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