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STAB MICRO REVOLUTION Activated chitosan for the control of wine spoilage microorganisms Allergen free and without animal derivative products STAB REVOLUTION 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 Control acetic bacteria and non-saccharomyces contamination Control moulds growth 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 WHY IS ENARTIS CHITOSAN DIFFERENT? Enartis chitosan is activated with a unique process that allows it to increase its positive charge and to expand its surface. The activation process enhances the efficacy of chitosan by speeding up and enlarging its antimicrobial effect. Enartis chitosan-products - Stab Micro & Stab Micro M - have effects against a large number of microbes like Brettanomyces, Zygosaccharomyces, Schizosaccharomyces, Acetobacter, Pediococcus, Lactobacillus and Oenococcus. These products can thus prevent the spoilage of contaminated wines, and have side activities which improve clarity and filterability, and remove some of the unwanted aromas caused by microbial activity. WHAT IS CHITOSAN AND HOW DOES IT WORK? Chitosan is a fining agent with an antimicrobial effect made by the de-acetylation of chitin, a polysaccharide extracted from Aspergillus niger. Chitosan (+ charge) works by the mechanism of attracting wine microbes (- charge). Chitosan then alters the microbe s cell membrane permeability which causes the cell to die and flocculate. STANDARD CHITOSAN ENARTIS ACTIVATED CHITOSAN
ENARTIS NUTRIENTS AND FERMENTATION AIDS AROM PLUS ENERGY SPECIAL ADVANCE NO STOP APPLICATION Supply of precursors for the synthesis of fermentation aromas Reinforce fermentation capacity of yeast Balanced and complete nutrition Ensure complete and clean fermentations Prevent and treat stuck fermentations NITROGEN FROM AMINOACID NITROGEN FROM DAP AROMATIC PRECURSORS UNSATURATED FATTY ACIDS STEROLS MINERALS VITAMINS SULPHATE NO NO NO NO NO ADSORPTIVE EFFECT TIMING OF ADDITION Yeast inoculation Yeast inoculation Yeast inoculation 1/3 sugar depletion from 1/2 sugar depletion RECOMMENDED DOSAGE 30 g/hl 15 g/hl 30 g/hl 30 g/hl 20 g/hl MAXIMUM LEGAL DOSAGE 40 g/hl 40 g/hl 60 g/hl 80 g/hl 40 g/hl SUITABILITY FOR ORGANIC WINE (EU REGULATION) NO NO NO NO YES LOW OR SO 2 FREE WINE PRODUCTION GRAPES AND MUSTS ALCOHOLIC FERMENTATION AGEING WHITE & ROSÉ VINIFICATION RED VINIFICATION Antimicrobial: Stab Micro M Tan Blanc or Tan Arom Remove precursor of oxidation: Pro FT or XP Low SO 2 producer yeast: Vintage White or ES181 Tan SLIw Antimicrobial: Stab Micro Redox buffer: Surlì One or Stab SLI Remove precursor of oxidation: Stabyl Met Antimicrobial: Stab Micro M Tan Blanc or Tan Rouge Low SO 2 producer yeast: ES488 or WS Tan SLI Antimicrobial: Stab Micro Redox buffer: Surlì One or Stab SLI Willing to produce a wine with low or zero SO 2 addition? Here some tools that can help to replace SO 2 antioxidant and antimicrobial effect. BOTTLING Tan SLI or Citrostab rh Tan SLI or Citrostab rh
YEAST NUTRIENTS The range of PRODUCTS FOR HARVEST 1 1 1 2 3 ENERGY Yeast derivative and thiamine based nutrient. It provides all the nutritional factors that are essential to reinforce yeast fermentation capacity and to increase the production of good compounds such as glycerol, polysaccharides and esters. AROM PLUS For a significant increase of wine aroma intensity! This yeast derivative and thiamine based nutrient provides high quantities of specific amino acids that can be used as precursors for the synthesis of aromatic compounds. SPECIAL Very complete nutrient containing organic and inorganic nitrogen, thiamine and purified cell walls. It provides all the essential nutritional factors that are needed for a safe and complete fermentation. ADVANCE Nutrient specifically designed for providing nitrogen, sterols and fatty acids at 1/3 sugar depletion. It improves yeast alcohol tolerance, exerts a detoxifying action, prevents off-flavours and sluggish fermentation. NO STOP Yeast hulls rich in sterols and long-chain fatty acids. Used at midfermentation, it helps maintain yeast membrane integrity and therefore prevents and corrects fermentation anomalies. 1 2 3 4 NUTRIENTS NUTRIENTS NUTRIENTS ENARTIS ML SILVER/MCW ENZYMES ENARTIS ZYM YEAST INOCULATION 1/3 SUGAR DEPLETION 1/2 SUGAR DEPLETION MLB INOCULATION RS Pectolitic enzyme in liquid form for fast juice clarification. Very effective at low ph, low temperature (8-10 C) and for resolving fining problems in juices that are notoriously difficult to clarify. AROM MP Micro-granulated enzyme for grape maceration. It is recommended in the production of fruity wines, rich in primary aroma. Its secondary protease activity contributes reduce bentonite fining. RIVELA Micro-granulated enzyme with pectolitic and ß-glycosidase activities. It can be used starting from grape maceration to increase the revelation of primary aromas. COLOR PLUS Micro-granulated maceration enzyme containing a secondary protease activity that degrades proteins and decreases their ability to precipitate tannins. More tannins in solution equal to more stable colour! ELEVAGE Micro-granulated preparation with pectolitic and glucanase activity. It accelerates mannoproteins extraction during ageing on fine lees and improves filterability of wines obtained from mouldy grapes. YEAST ENARTIS FERM AROMA WHITE Thanks to its capability of producing esters and revealing thiols, it can be successfully used in the fermentation of both neutral and thiolic varieties. VINTAGE WHITE Moderate and steady fermenter, producer of big quantity of polysaccharides, respectful of grape varietal character, this is the perfect strain for barrel fermentation and the production of great whites.
ES 123 Blend of two strains with synergistic fermentative and oenological features, it produces complex and intense aroma of pear, flowers and citrus. ES 181 Neutral, terpenic or thiolic variety, it never goes wrong! High alcohol tolerant, low nitrogen demanding, this very eclectic strain always produces very clean wines with intense aroma of white and tropical fruit. Q9 Strain recently selected from Sauvignon grapes, it has the capability of revealing the typical tropical, citrus aroma of thiols as well as the mineral, smoky character coming from other minor sulphur precursors. Q CITRUS For wines with very intense and distinguished notes of citrus (grapefruit), tropical fruit (guava, passion fruit, pineapple) and flowers (jasmine, lime blossom). RED FRUIT Evergreen strain for the production of rosés and young - medium aged reds characterized by intense red fruit and violet aroma along with elevated quantities of glycerol and polysaccharides. VINTAGE RED Moderate and steady fermenter, producer of great quantity of glycerol and polysaccharides, this strain is recommended for the production of varietal red wines destined for ageing. ASSMANSHAUSEN Strain with a peculiar long lag phase, it is the perfect choice for Pinot Noir and long cold soaking. It respects the varietal character. ES 454 For the production of great reds. It gives the best results when fermenting good quality ripe grapes of which it enhances mouthfeel and fruity character. ES 488 It produces intense black fruit and spicy notes that are even more evident when providing yeast derivatives rich in cysteine or glutathione. EZ FERM Strong fermenter and high alcohol tolerant strain to be used in difficult conditions to prevent sluggish and stuck fermentation. WS Very popular in California, it is mainly used for the production of high-alcohol, big red wines. It respects the varietal character and produces structured but soft wines. Q5 Strain for the production of high-quality red wines destined for barrel ageing. It helps with the expression of varietal red fruit aroma and the production of deep coloured and structured wines. Q7 High alcohol tolerant strain, it is recommended for fermenting grapes produced in hot climates or in vintages affected by drought. It helps to revitalize the aromas by masking over ripe fruit notes. PERLAGE Strong fermenter that can withstand extreme condition of ph, temperature and pressure. It respects varietal characteristics and terroir. Suitable for sparkling wine production. PERLAGE FRUITY Aromatic strain for the production of attractive fresh, fruity wines. During the autolysis, it releases good quantity of mannoproteins that help to improve the sensory. Suitable for sparkling wine production. EZ FERM 44 Very fructophilic strain, it is recommended for solving problems of sluggish and stuck fermentations. TANNINS ENARTIS TAN AROM Blend of gallic tannins and yeast hulls containing sulphur amino acids. It improves protein stability, antioxidant protection of colour and aroma and helps the synthesis of new thiols. CITRUS Blend of gallic and condensed tannin. When used in fermentation, it enhances wine citrus and floral notes. BLANC Gallic tannin with a high antioxidant activity, it strengthens the protective action of sulphur dioxide and produces wines that are less sensitive to browning and loss of aromatics. FP Blend of condensed and ellagic tannin to be used for a prompt protection of grapes during crushing or cold soak. ROUGE Sacrificial tannin par excellence. It s a blend of gallic, ellagic and condensed tannins very effective in protecting colour and aromatic molecules from oxidation. Highly recommended in case of mouldy grapes. FERMCOLOR Blend of alcohol extracted condensed and hydrolysable tannins. It combines a high antioxidant efficacy with excellent organoleptic quality that makes suitable for the production of reds intended for ageing. XC Tannin rich in monocatechins developed to increase mediumterm colour stability by copigmentation. COLOR Blend of condensed tannins, mainly extracted for grape seeds, and yeast derivatives. It favours the formation of very stable colour pigments by condensation. The yeast fraction rich in sulphur amino acids, stimulates the production of spicy and black fruit aromas. V Grape seed tannin rich in low molecular weight catechins. Specifically designed to promote long-term colour stability during fermentation. RED FRUIT Blend of condensed tannins, mainly extracted from the wood of red fruit trees. It increases the expression of berries and red fruit notes E Grape seed tannin enriched with monocatechins. It is very reactive in combining free anthocyanins in long term stable pigments. Particularly recommended during macro-oxygenation. SLI Tannin produced from untoasted oak with a unique process that makes it extremely effective in blocking oxidation and prolonging wine shelf life. It can be used as an alternative to SO 2.
YEAST POLYSACCHARIDES ENARTIS PRO R Yeast derivative that helps to improve the sensation of volume and to soften the astringency, by contributing a large quantity of mannoproteins. AROM Yeast derivative that provides mannoproteins and sulphur amino acids. It enhances volume and the production of thiols. ROUND This preparation contributes mannoproteins and tannins that improve colour stability, mask the vegetal aroma and build up a well-balanced structure. UNO As soon as it is added to the must, this yeast derivative releases mannoproteins that improve aromatic and colour compounds stability over time. It also increases wine mouthfeel and softness. BLANCO Yeast derivative rich in readily soluble mannoproteins and sulphur amino acids. It produces wines that are more stable with young, fresh colour and aroma. Sulphur amino acids stimulate the production of thiols. TINTO Blend of yeast hulls and tannins mainly extracted from grape seed. Very effective for colour stabilization and for creating a wellbalanced, soft structure. XP Blend of PVI/PVP and yeast derivatives rich in immediately available mannoproteins. It increases the expression of primary and secondary aromas by neutralizing the oxidative effect of copper and iron. FT Blend of PVI/PVP and yeast derivatives rich in immediately available mannoproteins. It increases the expression of thiols by removing the main catalysts of oxidation, iron and copper, and by providing sulphur amino acids that can be used for the synthesis of thiols. OAK ALTERNATIVES INCANTO NATURAL Chips produced from untoasted French oak, for enhancing the fruity aroma without overshadowing the varietal character. CREAM Chips from medium toasted French oak. It gives a pleasant and complex sweet aroma and taste. SPECIAL FRUIT Medium toasted French oak chips, it provides complex spicy notes that enhance the fruitiness of the wine. VANILLA Medium toasted American oak chips, for an intense vanilla, coconut and bourbon profile. CARAMEL Chips produced from medium toasted French oak. It gives a caramel, milk and coffee aroma while increasing sweetness at the palate. SPICE Blend of French and American oak treated with different toasting process. It gives very complex and intense spice aroma. Best results with Pinot Noir, Syrah, Cabernet Sauvignon, Sangiovese and Primitivo. TOFFEE Heavy toasted French oak chips. It gives very complex aroma of cafè macchiato, toasted almond and vanilla. DARK CHOCOLATE Chips produced from heavy toasted French oak. It impacts wine aroma by bringing intense notes of chocolate, cocoa and black coffee. N.C. WHITE Soluble complex made of oak tannin, acacia tannin and yeast derivative. It enhances the fruit aroma, mask the herbaceousness and prevents reduction. N.C. Soluble complex made of oak tannin and yeast derivative designed to mimic the sensory effect of medium-toasted oak dust. It helps colour stability and improves wine over-all quality. N.C. RED Mixture of toasted oak tannin and yeast derivative that mimics the effect of medium-plus toasted oak dust. It prevents reduction, improves colour stability and structure and provides notes of toasted oak. MALOLACTIC BACTERIA ML SILVER Strain for malolactic fermentation in wine with high alcohol and polyphenols content. It respects the aromatic characteristics of the wine. ML MCW Very robust strain of Oenococcus, capable of fermenting in extreme conditions (low ph, low temperature, high alcohol). It develops creamy and buttery notes.
FINING AGENTS PROTOMIX AF Complex containing bentonite, PVPP, plant protein and cellulose that was designed to clarify musts while simultaneously removing unstable proteins and polyphenols responsible for wine oxidation. PLANTIS AF This pure pea protein allows must clarification while producing a small volume of lees. It removes polyphenols responsible for wine oxidation and bitterness. ATOCLAR M Food grade, cold soluble gelatine, for clarifying and reducing tannin content in juice and wine. PULVICLAR S Food grade, warm soluble gelatine, for deep but gentle clarification of juice and wine. HYDROCLAR 45 45% liquid solution of low molecular weight food grade gelatine. GOLDENCLAR INSTANT High molecular-weight, food-grade gelatine that can be dissolved in water at room temperature. Ideal alternative to egg albumin. PLUXCOMPACT Bentonite that combines excellent fining and protein removal properties with a limited amount of lees. Very effective for eliminating unstable colour compounds. SIL FLOC Pure silicon dioxide in aqueous solution. GREEN GELATINA Pure hot soluble gelatine, organic certified in accordance with the European legislation. COMBISTAB Complex containing PVPP, plant protein and silica, highly effective in the prevention and treatment of oxidation, pinking and the reduction of bitterness. CLARIL AF A blend containing bentonite, PVPP, plant protein and silica. It is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness and for the improvement of protein stability. NEOCLAR AF Blend of bentonite, gelatine and activated carbon. It ensures fast clarification with a minimal amount of lees also in difficult situations. Particularly effective in reducing off-flavours and herbaceous characters. BLACK PF Oenological activated carbon in damp form. Highly effective in decolorizing and in removing ochratoxin A. STABYL Pure polyvinyl-polypyrrolidone. REVELAROM Granulated fining mixture containing copper, to be used for correcting and preventing appearance of sulphides or reductive characters. CLARIL QY Fining complex made of yeast derivative and chitosan, very effective in reducing astringency and improving clarity without affecting wine structure. STABYL MET Co-polymer of PVI/PVP and silica. It prevents oxidation, browning, pinking and formation of haze by removing the main catalysts of oxidation, iron and copper. CLARIL HM Synergistic combination of chitosan and PVI/PVP. It removes heavy metals and low molecular weight phenolic compounds thus preventing wine maderisation, loss of aroma, pinking and haze formation. STABILISING AGENTS STAB MICRO M Preparation of activated chitosan designed for the treatment of musts and cloudy wines. It can be used in the early stages of vinification for reducing spoilage yeast and bacteria responsible for the production of acetic acid, off-flavours or the onset of unwanted malolactic fermentation. SULPHITING AGENTS EFFERGRAN/EFFERGRAN DOSE 5 Effervescent, granulated potassium metabisulphite designed to be added directly to must, wine and grapes. It rapidly dissolves assuring that its antioxidant and antimicrobial effect is maintained where it is needed. AST Blend of potassium metabisulphite, ascorbic acid and gallic tannin in carefully balanced amounts to maximize antioxidant and antimicrobial action. Very effective in preventing untypical ageing off-flavours. Red Wine White Wine Rosé Wine
Australia Branch Headoffice 21 Yorkshire Street, Richmond, Victoria, 3121, Australia Phone: + 61 (03) 9428 0037 Fax: + 61 (03) 9428 0047 New Zealand Branch PO Box 4304, Marewa, Napier New Zealand phone/fax: + 64 (06)8434 413 www.enartis.com