EnartisPro Tinto

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

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

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

Aroma

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

Taste

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

Technical effects

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

Applications

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

Dosage

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

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