Perfecting enology around the world

Transcription

1 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 Perfecting enology around the world

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3 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

4 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 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 ( 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 ( ml/1,000 gal) in must 2-5 ml/hl ( ml/1,000 gal) in wine - 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: ml/hl (19-76 ml/1,000 gal) - 25 kg 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 ( ml/1,000 gal) Packaging: 25 kg

5 Enzymes Enartis Zym 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: g/ton in maceration 3-4 g/hl ( lb/1,000 gal) in juice/wine Packaging: 250 g ZYM CARACTERE INCREASE OF WINE AROMATIC INTENSITY AND COMPLEXITY INTENSITY MOUTHFEEL VERMENTINO FLOWER 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: 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. Dosage: g/ton 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: ml/1,000 gal pressed juice ml/ton grapes or must 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. Dosage: g/ton Packaging: 250 g - 1 kg 5

6 Enzymes Enartis Zym Maturation Lysozyme ELEVAGE Enartis Zym Élevage is a powdered pectolytic enzyme that has significant ß-glucanase activity. It accelerates yeast cell lysis and increases the mannoprotein content of wines matured sur lies. Recent research in various countries has demonstrated that mannoproteins released following treatment with Enartis Zym Élevage give wines greater stability against tartrate precipitation, oxidation and browning. In addition, mannoproteins produce a greater mouthfeel effect by increasing volume. Enartis Zym Élevage is also effective in improving the filterability of wines made from moldy grapes. Application: Improve the filterability of wines made from Botrytis infected grapes; accelerate lees ageing. Dosage: 2-5 g/hl ( lb/1,000 gal) Packaging: 250 g LYSO Enartis Zym Lyso is a purified, micro granulated preparation of lysozyme. When added to must or wine, it imparts an antibacterial activity specifically for the control of malolactic bacteria. It will not interfere with primary fermentation or the organoleptic profile of the wine. Enartis Zym Lyso can be added as an alternative to sulfur dioxide to control the development of malolactic bacteria, even at elevated ph, while still maintaining its activity. Application: Delay or prevent MLF; antimicrobial agent. Dosage: g/hl ( lb/1,000 gal) Enzymes Enartis Zym 6 Product Form Applications Enological effects Dosage 1000 S powder settling in white juice rapid clarification of must 1-2 g/hl RS liquid difficult settling rapid settling and clarification reduce the time of enzyme contact 1-3 ml/hl QUICK liquid flotation reduce the time of enzyme contact increased flotation capacity ml/hl reduce the volume of lees RS 4 F liquid flotation reduce the time of depectinization reduce the time of flotation 1-3 ml/hl increase flotation flow rate CARACTÈRE powder maceration of white grapes transformation of odorless aromatic precursors into active aromatic compounds increase the extraction of liquid during pressing g/ton 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 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 g/ton 5-40 ml/ton g/ton g/ton 2-5 g/hl g/hl

7 Understanding the nutritional requirements for yeast is fundamental to accomplish a successful fermentation and prevent stuck fermentations. Managing nutrient requirements not only allows for regular and complete fermentations, but enhances sensory quality. Enartis has a wide range of nutrients which provide solutions for many different conditions and purposes. Yeast Nutrients NUTRIFERM ENERGY Nutriferm Energy provides amino acids, trace elements and mineral salts naturally contained in yeast cells. The addition of nutrients and vitamins are vital in the initial phases of yeast multiplication, when external elements such as alcohol, sulfur dioxide and lack of oxygen have not yet intervened to modify yeast metabolism and its ability to select nutrients. Nutriferm Energy is recommended during the preparation of the starter culture and at yeast inoculation. Because of its nutritional and energetic contributions, it shortens lag phase, prevents the formation of hydrogen sulfide and acetic acid, and increases production of glycerol and polysaccharides. Application: Complete nutrition for yeast; prevention of stuck or sluggish fermentations. Dosage: g/hl ( lb/1,000 gal) - 10 kg NUTRIFERM AROM A nutrient obtained from yeast derivatives. Nutriferm Arom provides high quantities of amino acids that can be used as precursors for the synthesis of aromatic compounds. In fact, when it s used in combination with a yeast that has the metabolic pathways necessary to exploit this aminoacidic content, Nutriferm Arom significantly increases the aromatic intensity and complexity of the wine. Application: Improved fermentation aromas. Dosage: 30 g/hl (2.5 lb/1,000 gal) - 10 kg NUTRIFERM AROM PLUS Nutrient and biological fermentation regulator comprised of yeast derivatives with an elevated content of free amino acids and thiamine. Nutriferm Arom Plus complements the amino acid profile of juice and must, and supplements precursors which yeast, in the early phase of fermentation, use to make aromatically active compounds. It also provides survival factors (sterols and long-chain unsaturated fatty acids) which help with yeast viability and thus ensure successful fermentations. Application: Enhance secondary aromas. Dosage: g/hl ( lb/1000 gal) - 10 kg NUTRIFERM VIT FLO Nutriferm Vit Flo is the fermentation starter par excellence, made of di-ammonium phosphate and thiamine. Designed to create the most favourable environment for yeast to grow and propagate, it avoids sluggish or difficult fermentation which would have a deleterious effect on the wine. Application: White, red and rosé must. Dosage: 30 g/hl Packaging: 20 kg NEW NUTRIFERM START Complex nutrient containing di-ammonium phosphate, cellulose and thiamine. It promotes yeast propagation and a quick start of alcoholic fermentation. The cellulose contained in Nutriferm Start plays a detoxicant role and helps to prevent sluggish or stuck fermentations. Application: Clear white and rosé juice. Dosage: g/hl Packaging: 10 kg NUTRIFERM SPECIAL Complex nutrient containing mineral and aminoacidic nitrogen, thiamine and purified cell walls. Designed to facilitate primary fermentation and to prevent stuck fermentations due to biochemical causes. Providing suitable amounts of YAN, vitamins and mineral salts, it ensures that the yeast will produce a pleasant aroma as well as low levels of hydrogen sulfide and other unwanted characteristics. Application: Correction of musts with low nitrogen content; nutrient correction of very clean white and rosé musts. Dosage: g/hl ( lb/1,000 gal) - 10 kg 7

8 Yeast Nutrients 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. Dosage: g/hl ( lb/1,000 gal) - 10 kg 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. Application: Prevent and treat stuck fermentations. Dosage: g/hl ( lb/1,000 gal) NEW 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. Dosage: g/hl ( lb/1,000 gal) - 25 kg 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. Dosage: g/hl - 5 kg

9 Yeast Nutrients 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 g/hl g/hl 20 g/hl 30 g/hl g/hl g/hl g/hl g/hl RECOMMENDED DOSAGE Detoxifies must Prevents stuck and sluggish fermentations Prevents stuck and sluggish fermentations Stimulates yeast multiplication Stimulates yeast multiplication Prevents stuck and sluggish fermentation Stimulates yeast multiplication 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 Detoxifies must Prevents formation of reductive aromas Increases alcohol tolerance Stimulates yeast multiplication Stimulates yeast multiplication Stimulates yeast multiplication Supports yeast cells Detoxifies must Detoxifies must Accelerates end of fermentation Detoxifies must 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 Prevents stuck 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

10 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. Dosage: g/hl ( lb/1,000 gal) 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg AROMA WHITE Yeast strain which preserves varietal characters and produces fermentation aromas. When fermented at temperatures between 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg

11 Yeast Enartis Ferm 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 C (59-77 F) TOP ESSENCE S. cerevisiae Short Medium 14% Killer Poor High Medium Esters C (59-77 F) ES 123 S. cerevisiae + bayanus Medium Medium 15% Killer Neutral Medium-High Medium Esters C (59-75 F) AROMA WHITE S. cerevisiae Short Medium 15,5% Killer Good High Medium-High Varietal C (57-75 F) VINTAGE WHITE S. bayanus Short High 16,5% Killer Poor Low Medium-Low Enhances Varietal Character C (50-68 F) ES 181 S. cerevisiae x bayanus Short Medium-High 17% Killer Neutral Low Low Varietal Character C (50-77 F) VQ 10 S. bayanus Short High 14,5% Neutral Poor Medium Medium Esters C (50-68 F) Q CITRUS S. cerevisiae 11

12 Yeast Enartis Ferm 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 Packaging: 0.5 kg - 10 kg 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. Dosage: 200 g/ton Packaging: 0.5 kg - 10 kg 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. Dosage: 200 g/ton Packaging: 0.5 kg - 10 kg 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. Dosage: 200 g/ton Packaging: 0.5 kg - 10 kg 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. Dosage: 200 g/ton Packaging: 0.5 kg - 10 kg 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. Dosage: 200 g/ton Packaging: 0.5 kg

13 Yeast Enartis Ferm 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 g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 10 kg 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. Dosage: 200 g/ton Packaging: 0.5 kg 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. Dosage: 200 g/ton g/hl ( lb/1,000 gal) Packaging: 0.5 kg 13

14 Yeast Enartis Ferm 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 C (59-86 F) ES 401 S. cerevisiae Short High 16% Killer Neutra High High Esters C (57-93 F) RED FRUIT S. cerevisiae Enhance Varietal Character Medium- High Short Moderate 16% Neutral High Medium C (64-90 F) VINTAGE RED S. cerevisiae Enhance Varietal Character Medium Moderate 16% Sensitive High Medium Medium C (64-86 F) ES 454 S. cerevisiae Short Moderate 16% Killer High High High Varietal + Esters C (59-82 F) ES 488 S. cerevisiae Short High 17% Neutral Neutral Medium Low Esters C (50-86 F) AMR-1 S. cerevisiae Enhance Varietal Character Medium Moderate-high 18% Neutral Neutral Low Low C (61-86 F) WS S. cerevisiae Enhance Varietal Character Long Slow 15% Neutral Neutral Medium Low C (68-86 F) VQ ASSMANSHAUSEN S. cerevisiae Enhance Varietal Character Medium- High Short Moderate 16% Sensitive Good Medium C (68-86 F) VQ 51 S. cerevisiae Short Slow 10% N.A. N.A. N.A. N.A. Esters C (59-79 F) Q T Torulaspora delbrueckii Short Moderate 16% Neutral Good Medium High Varietal + Esters C (59-90 F) Q5 S. cerevisiae Medium Moderate 16,5% Neutral Neutral Medium Medium Esters C (61-86 F) Q7 S. cerevisiae

15 Yeast Enartis Ferm 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 10 kg 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: g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg 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, 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. Dosage: g/ton Packaging: 0.5 kg - 10 kg 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: kg 15

16 Yeast Enartis Ferm 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 C (64-90 F) SB S. bayanus Enhance Varietal Character Short High 13% Neutral Good Medium Medium C (59-86 F) SC S. cerevisiae Enhance Varietal Character Short High 17% Killer Neutral Low Low C (50-82 F) TOP 15 S. bayanus Medium Moderate 15% Neutral Good Medium Medium Esters C (50-77 F) ES FLORAL S. bayanus Enhance Varietal Character Low Low- Medium Short High 16,5% Neutral High C (54-93 F) EZ FERM S. bayanus Short Moderate 17,5% Neutral Neutral Low Low Neutral C (59-86 F) EZ FERM 44 S. bayanus Enhance Varietal Character Short High 17% Killer Low Low Low C (50-86 F) PERLAGE S. bayanus Varietal + Esters Low- Medium Short High 16% Killer Low Low C (50-68 F) PERLAGE D.O.C.G. S. bayanus Short Moderate 15% Killer Neutral Medium Low Esters C (57-68 F) PERLAGE FRUITY S. bayanus

17 Yeast Enartis Ferm 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 10 kg 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. Dosage: 200 g/ton Packaging: 0.5 kg 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. Dosage: 200 g/ton Packaging: 0.5 kg - 10 kg 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. Dosage: 300 g/ton Packaging: 0.5 kg 17

18 Yeast Enartis Ferm 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 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 g/hl. 2. Rehydrate this amount of yeast in ten times its weight in clean water at 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 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 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 (<2.5 Brix), add 20% of stuck wine to the starter. Also add the amount of Nutriferm Advance required for 20% of stuck wine at 25 g/hl. 4. When the sugar has dropped by half, add another batch of 20% of the total stuck wine volume. 5. Repeat step 4 three more times. At every step check that the temperature difference between the starter and stuck wine is lower than 10 C. EXAMPLE FOR 10,000 L (100hL) 1. Prepare the initial mixture with: a. 250 L of stuck wine b. 250 L of water c. 1 kg Nutriferm Energy d. Sugar or juice concentrates in order to adjust the sugar level of this mixture to 50 g/l (5 Brix). 2. Rehydrate 4 kg of yeast Enartis Ferm EZFerm 44 in 40 L of clean water at C. 3. Wait 15 minutes. Stir and then add the yeast suspension to the initial mixture. Note: Avoid cold shock! 4. Monitor the sugar content of the starter. When the sugar has dropped by half, add: 20 hl of stuck wine 500 g of Nutriferm Advance 5. When the sugar has dropped by half, add another 20 hl of stuck wine 6. Repeat Step 5 three more times

19 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. Dosage: 5-10 g/hl ( lb/1,000 gal) 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 ( 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: g/ton at the crusher or during fermentation Packaging: 15 kg 19

20 Tannins Enartis Tan 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: g/ton at the crusher or during fermentation - 15 kg 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. Dosage: g/ton - 10 kg 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. Dosage: g/ton Rosé: 2-15 g/hl ( 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. Dosage: g/ton 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: 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. Dosage: g/ton 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: g/hl ( lb/1,000 gal) Between alcoholic and malolactic fermentation: 5-15 g/hl ( lb/1,000 gal)

21 Tannins Enartis Tan 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: g/hl ( lb/1,000 gal) as antioxidant; 2-15 g/hl ( 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: g/ton Juice: 3-20 g/hl ( lb/1,000 gal) Wine: 2-10 g/hl ( 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 ( lb/1,000 gal) Wine: 4-8 g/hl ( lb/1,000 gal) 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. Dosage: 5-20 g/hl ( lb/1,000 gal) 21

22 Tannins Enartis Tan Color Stability Antioxidant effect Increase of aromatic cleanliness Protein removal Structure Astringency Softness Aroma intensity Types of aromas 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 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. Dosage: 5-20 g/hl ( lb/1,000 gal) 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 Dosage: 4-10 g/hl ( lb/1,000 gal) 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. Dosage: 3-15 g/hl ( lb/1,000 gal) - 10 kg

23 Tannins Enartis Tan 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. Dosage: 5-20 g/hl ( lb/1,000 gal) 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. Dosage: 3-15 g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 1 kg 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. Dosage: 5-20 g/hl ( lb/1,000 gal) 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. Dosage: 2-15 g/hl ( lb/1,000 gal) 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. Dosage: 3-15 g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 1 kg 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: g/hl ( lb/1,000 gal) Packaging: 0.5 kg 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. Dosage: 3-10 g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 1 kg

24 Tannins Enartis Tan Color Stability Antioxidant effect Increase of aromatic cleanliness Protein removal Structure Astringency Softness Aroma 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 Vanilla, caramel, spices Vanilla, caramel, 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: g/ton during maceration 3-10 g/hl ( 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: g/hl ( lb/1,000 gal) during fermentation 3-10 g/hl ( lb/1,000 gal) in wine 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

25 Tannins Enartis Tan 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 and fruit notes. Dosage: 3-10 g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 1 kg 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 and fruit notes. Dosage: 3-20 g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 1 kg 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. Dosage: g/hl ( lb/1,000 gal) 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. Dosage: g/hl ( lb/1,000 gal) 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 and fruit notes. Dosage: 3-20 g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 1 kg 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.

26 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. Dosage: 1-15 g/hl ( lb/1,000 gal) Packaging: 250 g 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. Dosage: 1-15 g/hl ( lb/1,000 gal) Packaging: 250 g 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. Dosage: 1-10 g/hl ( lb/1,000 gal) Packaging: 250 g 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 H H H H H H H H H H H H H H H H H H H H H Types of aromas Vanilla, cocoa, toasted oak, spices Red fruit, wild berries Flowers, lemon, mint

27 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. Dosage: g/hl ( lb/1,000 gal) - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) - 10 kg 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. Dosage: g/ton - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) 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). Dosage: g/hl ( lb/1,000 gal) 27

28 Yeast Polysaccharides 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. Dosage: g/ton 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. Dosage: g/hl ( lb/1,000 gal) - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) - 10 kg R AROM ROUND UNO BLANCO Composition Yeast derivative Yeast derivative Yeast derivative Condensed tannins Ellagic tannins Yeast derivative Yeast derivative 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 Aroma protection Mouthfeel Color protection lncrease tropical fruit aroma Aroma protection Mouthfeel Color stabilization Reduce greecharacter Protein stability Aroma stability Copigmenation of anthocyanins Mouthfeel Softening astringency Protein stability Aroma stability Copigmenation of anthocyanins Mouthfeel Softening astringency lncrease tropical fruit aroma White wines Red wines Light whites Light reds Rosé wines White wines Red wines Rosé wines Red wines TINTO Yeast derivative Grape seed tannins Ellagic tannins Immediately free mannoproteins tannins Aroma protection Color stabilization Mouthfeel Soften astringency Structured reds Astringent reds XP FT Yeast derivative PVl/PVP Yeast derivative PVl/PVP Immediately free mannoproteins lmmediately free mannoproteins Sulfur amino acids Antioxidant protection Aroma stability Protein stability Mouthfeel Antioxidant protection Aroma stability Protein stability Mouthfeel lncrease tropical fruit aroma White wines Rosé wines White wines Rosé wines

29 Yeast Polysaccharides 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. Dosage: g/hl ( lb/1,000 gal) 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 2.5 kg 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 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. Dosage: 5-30 g/hl ( lb/1,000 gal) 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. Dosage: 2-15 g/hl ( lb/1,000 gal) 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. Application: Improve sensory characteristics prior to bottling. Dosage: g/hl ( lb/1,000 gal) Packaging: 0.5 kg 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. Application: Improve sensory characteristics prior to bottling; antioxidant protection. Dosage: 1-10 g/hl ( lb/1,000 gal) Packaging: 0.5 kg 29

30 Yeast Polysaccharides ONE ROUND ELEVAGE Composition Yeast hulls enzymatically pre-activated Yeast hulls Condensed tannins Ellagic tannins Yeast hulls rich in free mannoproteins Contribution to wine Mannoproteins Mannoproteins Tannins Immediately free mannoproteins Enological effect Application Contact time How to use Mouthfeel Softening astringency Stability Mouthfeel Stability Structure Mouthfeel Soften astringency Whites Reds Rosés Reds Rosés Whites Reds Rosés 3-4 weeks 3-4 weeks hours Weekly bâtonnage/ stirring. Fine filtration at the end of the treatment Weekly bâtonnage/ stirring. Fine filtration at the end of the treatment Fine filtration at the end of the treatment VITIS Grape skin tannins Plant polysaccharides Grape skin tannins Polysaccharides Mouthfeel Soften astringency Aromatic cleanliness Whites Reds Rosés Immediate Add directly to the wine before bottling VELVET Mannoproteins Readily soluble mannoproteins Stability Mouthfeel Soften astringency Aromatic cleanliness Aromatic complexity Whites Reds Rosés Immediate Add directly to the wine before bottling VELVET PLUS Yeast polysaccharides Readily soluble mannoproteins Anti-oxidant peptides Stability Mouthfeel Soften astringency Aromatic complexity Aromatic cleanliness Anti-oxidant protection Whites Reds Rosés Immediate Add directly to the wine before bottling 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.

31 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: <14%; ph 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 Packaging: 100 g 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. Dosage: g/hl ( lb/1,000 gal)

32 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 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 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 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 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 C (64-68 F) till the end of the fermentation. 32

33 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 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 Black coffee, Toasted bread White flowers 8 Cocoa 6 4 Red fruit Peach, Apricot 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

34 Oak Alternatives 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 Composition: Medium-Toasted French Oak Sensory aroma characteristics: Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice. Mouthfeel characteristics: Particularly increased smoothness and sweetness. Black coffee, Toasted bread Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Cocoa Bourbon, Tropical fruit White flowers Fresh timber, Cedar Red fruit Coconut Peach, Apricot Vanilla Licorice Cloves, Black pepper White flowers Cocoa 10 Red fruit 8 Black coffee, Toasted bread 6 Peach, Apricot 4 Pinole, Almond, Hazelnut 2 Vanilla 0 Cappuccino, Caramel, Licorice Butter Juniper, Mint, Eucalyptus Cloves, Black pepper Bourbon, Tropical fruit Fresh timber, Cedar Coconut INCANTO SPECIAL FRUIT Composition: Medium-Toasted French Oak 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 Black coffee, Toasted bread Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Bourbon, Tropical fruit White flowers Cocoa 8 Red fruit Fresh timber, Cedar Coconut Peach, Apricot Vanilla Licorice Cloves, Black pepper Black coffee, Toasted bread Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Bourbon, Tropical fruit White flowers Cocoa 8 Red fruit Fresh timber, Cedar Coconut Peach, Apricot Vanilla Licorice Cloves, Black pepper 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 Peach, Apricot Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Bourbon, Tropical fruit Fresh timber, Cedar Coconut Vanilla Licorice Cloves, Black pepper Black coffee, Toasted bread Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Cocoa Bourbon, Tropical fruit White flowers Fresh timber, Cedar Red fruit Coconut Peach, Apricot Vanilla Licorice Cloves, Black pepper

35 Oak Alternatives 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 g/hl for rosé and red must - 10 kg 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: g/hl for red must 5-30 g/hl for white juice - 10 kg

36 Oak Alternatives 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: g/hl for red must. Packaging: 10 kg 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. Dosage: 30 g/hl Packaging: 5 kg 36

37 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

38 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: g/hl ( lb/1,000 gal) Wine: g/hl ( lb/1,000 gal) Packaging: 10 kg 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: g/hl ( lb/1,000 gal) in juice g/hl ( lb/1,000 gal) in wine - 10 kg Alternative to potassium caseinate 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. Dosage: g/hl ( lb/1,000 gal) - 10 kg Alternative to potassium caseinate 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 15 kg 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. Dosage: g/hl ( lb/1,000 gal) in juice 5-20 g/hl ( lb/1,000 gal) in wine kg

39 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: ml/hl ( ml/1,000 gal) in juice 7-15 ml/hl ( ml/1,000 gal) in white wines ml/hl ( L/1,000 gal) in red wines Packaging: 25 kg kg 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: ml/hl ( L/1,000 gal) in juice ml/hl ( ml/1,000 gal) in white wines ml/hl ( L/1,000 gal) in red wines - 25 kg 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. Dosage: 4-10 g/hl ( lb/1,000 gal) in juice 2-5 g/hl ( lb/1,000 gal) in white and rosé wines 8-15 g/hl ( lb/1,000 gal) in red wines - 20 kg 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 ( lb/1,000 gal) 6-15 g/hl in red wines ( 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 ( lb/1,000 gal) 4-10 g/hl in red wines ( lb/1,000 gal) - 15 kg 39

40 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 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 H H Decrease of astringency Decrease of astringency Clarification Clarification with silica sol, bentonite or tannin Decrease of astringency Clarification Clarification with silica sol, bentonite or tannin Decrease of astringency Clarification Clarification with bentonite before cross-flow filtration Clarification with bentonite before cross-flow filtration Decrease of astringency Clarification with bentonite before cross-flow filtration Clarification with silica sol, bentonite 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. Dosage: 5-10 g/hl ( lb/1,000 gal) 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. Dosage: g/hl ( lb/1,000 gal) - 25 kg 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 ( lb/1,000 gal Packaging: 250 g - 1 kg 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: g/hl ( lb/1,000 gal) Packaging: 25 kg

41 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. Application: Protein stabilization in white and rosé wines; clarify red, white and rosé wines; prevent light-struck defect. Dosage: g/hl ( lb/1,000 gal) - 20 kg 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. Application: Protein stabilization in white and rosé wines; clarification of red, white and rosé wines; prevent light-struck defect; removal of unstable color. Dosage: g/hl ( lb/1,000 gal) Packaging: 20 kg 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 Application: Clarification of must and wine. Dosage: ml/hl ( L/1,000 gal) in juice ml/hl ( L/1,000 gal) in wine Packaging: 25 kg kg 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 15 kg 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 10 kg 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. Dosage: 5-20 g/hl ( lb/1,000 gal) 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. Dosage: 5-50 g/hl (0.4-4 lb/1,000 gal) - 20 kg 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 2.5 kg - 20 kg 41

42 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. Dosage: 5-15 g/hl ( lb/1,000 gal) - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) in juice g/hl ( lb/1,000 gal) in wine Packaging: 10 kg 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. Dosage: g/hl ( lb/1,000 gal) in juice g/hl ( lb/1,000 gal) in wine - 25 kg

43 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 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

44 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 Ellagic tannins 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 Protein stability 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% Table 3 Millilters of a fining agent (%) solution to add to 100 ml of wine

45 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 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 Product/water ratio Rehydration time ATOCLAR M Cold 1:10 BENTOLIT Cold 1: hrs BLACK PF Cold q.b. BLANCOLL Cold 1:20 CLARIL AF Cold 1: hrs CLARIL HM 20 C 1:20 1 hr CLARIL QY C 1:10 CLARIL SP Cold 1: hrs COMBISTAB AF Cold 1:10 1 hr ENARTIS TAN CLAR Cold 1:10 FENOL FREE Cold q.b. FINECOLL Cold 1: 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: hrs PLUXCOMPACT Cold 1: 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 45

46 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: ml/l ( L/1,000 gal) Packaging: 10 kg - 25 kg kg 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. Dosage: ml/l ( L/1,000 gal) - 10 kg - 25 kg kg 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. Dosage: g/hl ( lb/1,000 gal) Packaging: 15 kg 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. Dosage: ml/l ( L/1,000 gal) Packaging: 10 kg - 25 kg kg kg

47 Stabilizing Agents 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: ml/hl ( L/1,000 gal) Packaging: 25 kg kg kg 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. Dosage: ml/hl ( L/1,000 gal) Packaging: 25 kg kg 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. Dosage: ml/hl ( L/1,000 gal) Packaging: 25 kg kg 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 Packaging: 10 kg - 25 kg WHITE WINE RED WINE CHILL OUT STRATEGY FOR THE STABILIZATION OF WINE USING COLLOIDS STABILIZATION PRE-MICROFILTRATION STABILIZATION POST-MICROFILTRATION STABILIZATION PRE-MICROFILTRATION STABILIZATION POST-MICROFILTRATION CITROGUM CELLOGUM LV 20 CELLOGUM MIX CELLOGUM L STAB CLK+ CELLOGUM L or CELLOGUM LV 20 + 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. Dosage: 5-20 g/hl ( lb/1,000 gal) Packaging: 0.5 kg 47

48 Stabilizing Agents 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. Dosage: 3-20 g/hl ( lb/1,000 gal) Packaging: 0.5 kg - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) - 10 kg 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. Dosage: g/hl ( lb/1,000 gal) 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: g/100l ( lb/1000gal) - 15 kg 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. Dosage: g/hl (0.8-4 lb/1,000 gal)

49 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. Dosage: 20 g/hl Packaging: 0.5 kg 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. Dosage: g/hl 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. Dosage: 5-15 g/hl 49

50 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. Dosage: g/hl (0.4-8 lb/1,000 gal) Packaging: 15 kg 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. Dosage: g/hl (1.6-8 lb/1,000 gal) Packaging: 10 kg 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. Dosage: g/hl ( lb/1,000 gal) - 10 kg 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: g/hl ( lb/1,000 gal) in primary fermentation; g/hl ( lb/1,000 gal) in sparkling wine production Packaging: 0.5 kg 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. Application: Fermentation of base wine for sparkling; varietal white wines; bottle and tank fermented sparkling wines. Dosage: g/hl ( lb/1,000 gal) in primary fermentation; g/hl ( lb/1,000 gal) in sparkling wine production Packaging: 0.5 kg 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. Application: Fermentation of base wine for sparkling; bottle and tank fermented sparkling wines. Dosage: g/hl ( lb/1,000 gal) in primary fermentation; g/hl ( lb/1,000 gal) in sparkling wine production Packaging: 0.5 kg

51 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. Dosage: g/hl 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. Dosage: g/hl 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. Dosage: 5-20 g/hl 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. Dosage: 5-15 g/hl NEW NUTRIFERM GRADUAL RELEASE 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: hl - 5 kg 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 ( lb/1000 gal) Packaging: 0.5 kg 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: g/hl ( 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. Dosage: g/hl 51

52 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. Dosage: 5-20 g/hl 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. Dosage: 3-10 g/hl 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. Dosage: 1-8 g/hl 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: 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 GRADUAL RELEASE 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 NUTRIFERM GRADUAL RELEASE 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

53 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 Reduced risk to cellar workers' health barrels Rapid and homogeneous distribution of released Reduced risk of incorrect additions and poor SO 2 in barrels and tanks up to 50,000 distribution of SO 2 in wine Complete and uniform distribution without mixing Less time required for SO 2 additions to multiple small containers 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.

54 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 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: g/ton of grapes g/hl ( 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: ml/hl in must and ml/ton of grape - 10 ml/hl of Supersolfosol add approx. 40 ppm of SO 2 and 11 ppm of YAN Packaging: 25 kg kg kg NEOSOLFOSOL C Aqueous solution of ammonium bisulfite. It enables both sulfur dioxide and ammonia nitrogen to be easily and safely added to must. SO 2 concentration: 630 g/l (63% w/v). NH 4 concentration of 177 g/l (17.7% w/v). Dosage: 6-20 ml/hl in must or ml/ton of grape; 10 ml/hl of Neosolfosol C add approx. 63 ppm of SO 2 and 18 ppm of YAN Packaging: 1kg - 25 kg 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 Aqueous solution of ammonium bisulfite. It enables both sulfur dioxide and ammonia nitrogen to be easily and safely added to must. SO 2 concentration: 150 g/l (15% w/v). NH 4 concentration of 40 g/l (4% w/v). Dosage: ml/hl in must or ml/ton of grape - 10 ml/hl of Solfosol A add approx. 15 ppm of SO 2 and 4 ppm of YAN Packaging: 25 kg 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 kg kg

55 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 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

56 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.

57 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 ENARTIS PRO UNO or PRO BLANCO ENARTIS TAN ROUGE or TAN FERMCOLOR ENARTIS ZYM COLOR PLUS ENARTIS TAN COLOR or ENARTIS TAN V or ENARTIS PRO TINTO ENARTIS PRO UNO or ENARTIS TAN XC ENARTIS TAN E or TAN MICROX or TAN MICROFRUIT Hydrolysis of grape proteins Removal of grape proteins Release of mannoproteins Antioxidant protection 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 Increase of color intensity and long term color stability Increase of color intensity and medium term color stability Increase of color intensity 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 + GOLDENCLAR INSTANT or FINECOLL CLARIL AF PLUXCOMPACT + GOLDENCLAR INSTANT 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

58 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 PRE-MICROFILTRATION STABILIZATION POST-MICROFILTRATION CITROGUM CELLOGUM LV 20 CELLOGUM MIX CELLOGUM L RED WINE STABILIZATION PRE-MICROFILTRATION STABILIZATION POST-MICROFILTRATION STAB CLK+ CELLOGUM L or CELLOGUM LV 20 + 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 ENARTIS PRO UNO SURLÌ FINING GOLDENCLAR INSTANT CLARIL AF FINECOLL PLUXBENTON N PLUXCOMPACT BOTTLING CELLOGUM L CELLOGUM LV 20 CELLOGUM MIX ENARTIS STAB CLK + MAXIGUM ENARTIS STAB MEGA

59 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 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 g/ton AST g/ton ENARTIS ZYM COLOR PLUS g/ton ENARTIS FERM RED FRUIT or ES 454 or ES g/ton NUTRIFERM AROM PLUS 300 g/ton ENARTIS PRO TINTO ENARTIS ML SILVER 300 g/ton NUTRIFERM ADVANCE mg/l of oxygen g/ton ENARTIS TAN XC g/hl ENARTIS TAN μicrox or TAN MICROFRUIT mg/l/day of oxygen for 3-4 day* *macro-oxygenation dosages and duration must be chosen according to the wine turbidity and structure.

60 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.

61 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, 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^ g/hl Stab Micro 131 mg/l 2 1

62 Team TILLY BOWDEN Managing Director m DARKO OBRADOVIC Market Development Manager Winemaker m PAUL GUYARD Market Development Manager Winemaker m SHIRLEY JOSEPH Market Development Manager NZ m SARAH INKERSELL Market Development Manager Winemaker m VANESSA BELSHER Customer Service Ph.: + 61 (03)