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Blending innovative technology with Unparalleled Service

Harvest & Fermentation

Analyses

Sensory & Consulting Services

Red Wine Fermentation

Malolactic Fermentation

Protection of Must & Grapes

Micro- Oxygenation

Analytical Services

White Wine Fermentation

Yeast Nutrients

HaRVESTHaNDBOOK

2013

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a good start is half the battle! a well-executed plan during the early phases of winemaking

will reduce the need for intervention down the road, improve efficiency in the winery, and result in quality wine.

HaRVESTHaNDBOOK

2013

About Enartis VinquiryBeginning as a small laboratory founded over 30 years ago, enartis vinquiry has grown to become a one-stop shop for winemakers all over north america. with four branches throughout california, we are a leading supplier to the wine industry through our laboratory and technical services, consulting and winemaking supplies.

in January of 2009, we became part of the multi-national company esseco group, which manufacturers the enartis brand of premium winemaking products. this relationship has allowed us to incorporate the technologically advanced enartis brand into our extensive product offerings.

enartis is represented in all winemaking areas of the world with premium yeast, nutrients, bacteria, enzymes, tannins, So2, and more!

For more information on our range of maturation products and laboratory supplies, please refer to our Maturation and pre-Bottling handbook and handbook of analytical Services and laboratory Supplies.

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Harvest & Fermentation

Analyses (page 4)

Malolactic Fermentation

(page 48)

Reference(page 50)

Analytical Services (page 9)

Sensory & Consulting Services(page 16)

Protection of Must & Grapes

(page 17)

White Wine Fermentation

(page 18)

Red Wine Fermentation

(page 28)

BERRY SENSORY ANALYSISGRAPE PHENOLIC FINGERPRINT PANEL

ENARTIS PRO UNOENARTIS TAN AROm ENARTIS TAN COLOR

ENARTIS TAN XCmCW, DIRECT ADDITIONNUTRIFERm OSmOBACTI

PROLIE RANGE OF POLYSACCHARIDES RE-BRANDED TO ENARTIS PRO

the recognized “prolie” range of yeast polysaccharides from enartis is being progressively re-branded in 2013.

the new enartis pro range is comprised of the same high quality products,

incorporating our company’s name.

What’s New

Yeast Nutrients(page 42)

Micro-Oxygenation

(page 47)

enartis vinquiry offers a complete range of analytical, microbiological, and consulting services for winemaking. our laboratory is ttB certified for wine, distilled beverage, and beer testing and is iSo 17025:2005 accredited. we have several locations and a team of experienced enologists and winemakers to serve your analytical needs. when it comes to quality winemaking, we are with you every step of the way. this harvest handbook is dedicated to achieving the best quality wines during the critical stages of fermentation.Following are guidelines for the most highly recommended analyses by stage, both individual tests and cost-effective panels. a complete list of services with pricing follows after this section. For the most current details about our analysis offerings, courier service, sample volume requirements and sample drop points, please visit our website at www.enartisvinquiry.com.

HARVESt & FERMENtAtiON ANAlYSES

Pre-Harvest Juice/MustGrape Quality Monitoring Panel - Panel 11 $ 75.00 a good way of monitoring fruit as it is ripening in the vineyard. Includes: Berry Weight and Count, Brix, pH and Titratable Acidity.

Grape Phenolic Fingerprint - Panel 20 $ 65.00 Includes: Analysis for Total Anthocyanins, Total Tannins and Total Pigments.

Brix $ 15.00ph $ 11.00titratable acidity $ 13.00ph & ta combo $ 20.00tartaric acid $ 20.00l-Malic acid $ 22.00organic acid profile for Juice $ 60.00 (Tartaric, Malic, Lactic, Acetic Acids) potassium $ 24.00Botrytis risk assessment $ 25.00Mini consult $ 50.00laccase activity test $ 34.00

Berry Sensory analysis $ 50.00 (icv method) - Basic

Berry Sensory analysis $ 100.00 (icv method) - comprehensive

note: we charge a minimum $ 50.00 Sample preparation Fee for clusters/berries.

Juice Panel - Panel 3 $ 130.00 Includes: Brix (refractometer), pH, Titratable Acidity, Ammonia and Assimilable Amino Nitrogen, Potassium, Organic Acid Profile (Tartaric, Malic, Lactic, Acetic Acids), Botrytis Test. core Juice Panel - Panel 3.5 $ 85.00 Includes: Brix (refractometer), pH, Titratable Acidity, Malic Acid, Ammonia and Assimilable Amino Nitrogen.Botrytis Panel - Panel 19 $ 80.00Includes: Botrytis Risk Assessment, Laccase Activity Test, Glucan Screening, Gluconic Acid Test, Volatile Acidity.Grape Phenolic Fingerprint - Panel 20 $ 65.00Includes: Analysis for Total Anthocyanins, Total Tannins and Total Pigments.Brix $ 15.00ph $ 11.00titratable acidity $ 13.00ph & ta combo $ 20.00assimilable amino nitrogen $ 27.00ammonia $ 26.00yeast assimilable nitrogen (yan) $ 45.00tartaric acid $ 20.00l-Malic acid $ 22.00organic acid profile for Juice $ 60.00 (Tartaric, Malic, Lactic, Acetic Acids) potassium $ 24.00Buffering capacity $ 15.00percent Solids $ 15.00turbidity $ 12.00Botrytis risk assessment $ 25.00Free So2 $ 14.00total So2 $ 25.00volatile acidity $ 20.00Microscopic Scan $ 24.00direct yeast count $ 40.00laccase activity test $ 34.00glucan Screening $ 30.00Berry Sensory analysis (icv method) - Basic $ 50.00Berry Sensory analysis (icv method) - comprehensive $ 100.00

Predictive Guide For acid adJustMent $ 50.00(Requires Panel 3 and buffering capacity analysis)it can be difficult to get a handle on predicting the ph shifts that occur after MlF. to help our clients with this challenge, we offer predictive acid reports for juices which calculate the final ph of wines post-MlF, including calculated levels of tartaric acid additions required to target specific ph ranges. we’ve offered this service for several harvests now, with many satisfied and repeat customers! the quality of the result is based on the quality of the input. Solid analytical numbers and timing of sampling are critical. we suggest sampling for this test as close as possible to the onset of fermentation (without actually fermenting!) to allow for as much skin/juice/pulp interaction as possible.

Juice Sampling Instructionsenartis vinquiry must receive juice samples before fermentation begins. they can be dropped off at any of enartis vinquiry’s four offices, picked up by courier, or shipped. • If shipping, Enartis Vinquiry recommends freezing samples

in a plastic/nalgene container and ship by next day air with ice packs.

• Please note on the bottle how the sample has been treated. • Please do not use glass containers in order to maintain

the safety of our analysts. Using plastic bottles will also reduce the risk of sample loss due to leaking under pressure.

• Do not add excessive amounts of potassium metabisulfite to prevent fermentation; it may interfere with analysis.

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FerMentation trouBLesHootinG aFter FerMentation

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FerMentation assessMent PaneL - PaneL 9 after many years of consulting with our clients on stuck/sluggish fermentations, we find that this panel really covers the bases! while each component is critical to the overall picture, the combination of tests allows for decisive action in regaining control of the fermentation and, ultimately, the wine’s quality.Includes: GC Alcohol, Microscopic Scan, Volatile Acidity, Malic Acid, Glucose + Fructose and a brief consultation with our Enologist.

Malolactic Fermentation assessment Panel - Panel 10 Includes: Alcohol, Volatile Acidity, Total SO2, Glucose + Fructose, Microscopic Scan, pH and Malic Acid.glucose + Fructose l–Malic acid Microscopic Scan volatile acidity Free So2

total So2 ph alcohol by gc Sulfide detection trial pcr - rapid and Quantitative genetic detection for Brettanomyces, Pediococcus, lactobacillaceae (includes Lactobacillus and Pediococcus), Zygosaccharomyces bailii primary test$ 60.00 each additional test on the Same Sample$ 20.00ethyl phenols (4-ethylphenol and 4-ethylguaiacol)$ 60.00ethyl acetate $ 80.00acetaldehyde$ 80.00

Mini consuLt whether it’s calculating acid additions, recalling biochemical pathways, managing a spoilage situation or naming that funk, we’ve got you covered! while we offer project-based consulting, our staff winemaker is also available for a “Mini consult” - a 15 minute reality check, road map or, perhaps, shoulder to cry on. with a lifetime of experience to offer, don Frazer is worth the call!

Post FerMentation PaneL - PaneL 8 after primary fermentation, we suggest at a minimum glucose + Fructose, Malic acid and volatile acidity to establish a good baseline before proceeding with MlF.Includes: Glucose + Fructose, Malic Acid and Volatile Acidity.

Basic cHeMistry PaneL - PaneL 1 the name says it all! it covers the basics of what you should know about your wine at this stage.Includes: Alcohol, pH, Titratable Acidity, Free and Total SO2, Volatile Acidity, Malic Acid and Glucose + Fructose.

Qc Panel - Panel 2 Includes: pH, Titratable Acidity, Free and Total SO2 and Volatile Acidity.

Brett Management Panel - Panel 7 Includes: Culture for Brettanomyces, Ethyl Phenols (4-ethylphenol and 4-ethylguaiacol), Free SO2 and a Brett Sensory Impact Rating.

alcohol by gc alcohol by nir ph titratable acidity ph & ta combo Free So2 total So2 volatile acidity glucose + Fructose l-Malic acid organic acid profile for wine (Citric, Tartaric, Malic, Lactic, Succinic, Acetic Acids)adams tannin assay wine phenolic Fingerprint with Benchmarking color (420, 520 nm) cultures for: • Brettanomyces • Yeast • Bacteria

Pcr - rapid and Quantitative genetic detection for Brettanomyces, Pediococcus, lactobacillaceae (includes Lactobacillus and Pediococcus), Zygosaccharomyces bailii primary test each additional test on the Same Sample Microscopic Scan Mini consult wine improvement panel

in order to minimize financial and quality impacts, it is critical that the stuck wine be evaluated for feasibility of completion and that a baseline be established which allows for a well-considered action plan.

$ 22.00$ 22.00$ 24.00$ 20.00$ 14.00$ 25.00$ 11.00$ 24.00$ 25.00

$ 50.00

$ 85.00

$ 122.00

$ 98.00

$ 24.00$ 20.00$ 11.00$ 13.00$ 20.00$ 14.00$ 25.00$ 20.00$ 22.00$ 22.00$ 75.00

$ 55.00

$ 115.00

$ 105.00$ 65.00$ 85.00$ 30.00$ 25.00

$ 60.00$ 20.00$ 24.00$50.00

$ 275.00

$ 45.00

after Malolactic Fermentation:alcohol $ 20.00glucose + Fructose $ 22.00l-Malic acid $ 22.00Free So2 $ 14.00total So2 $ 17.00ph $ 11.00titratable acidity $ 13.00volatile acidity $ 20.00culture for Bacteria $ 25.00culture for Brettanomyces $ 25.00pcr for Spoilage organisms from $ 60.00ethyl-phenols $ 60.00Sensory evaluation $ 50.00wine improvement panel (includes wine assessment, Sample treatment and consultation) $ 275.00consulting Services - pricing dependent upon scope of project Standard rate: $ 150.00/hradams-harbertson assay - phenolics, tannins and anthocyanins $ 105.00

Post Fermentation Panel – Panel 8: glucose + Fructose, l-Malic acid, volatile acidity $ 45.00 Basic chemistry Panel – Panel 1: alcohol, ph, titratable acidity, Free and total So2, volatile acidity, l-Malic acid and glucose + Fructose $ 98.00

BaseLine Brett cHeck:Brett Management Panel – Panel 7: plating for Brettanomyces, 4-ethylphenol & 4-ethylguaiacol, Free So2, Brett Sensory impact rating $ 115.00

Micro-ox Panel – Panel 15: includes wine phenolic Fingerprint panel, Free So2, volatile acidity, 420/520nm color absorbance reading. recommended bi-weekly for monitoring critical wine parameters and the development of stable color during micro-oxygenation treatment. $ 110.00

Wine Phenolic Fingerprint – Panel 16: a great new option for looking at the status of a red wine’s phenolic profile and color stability, powered by the awri tannin portal. this practical tool offers rapid results compared with other more finicky and labor-intensive

methods. the benchmarking feature allows for the comparison of your vintage with others of the same varietal on a global or regional scale. or perhaps there are competitor wines that you would like to submit for benchmarking purposes. Includes: Total Phenolics, Total Tannin, Total Pigment, Free Anthocyanins and Pigmented Tannin $ 65.00 with Benchmarking $ 85.00

Before MLF:ph $ 11.00Free So2 $ 14.00total So2 $ 17.00 alcohol $ 20.00glucose + Fructose $ 22.00l-Malic acid $ 22.00volatile acidity $ 20.00

Post Fermentation Panel – Panel 8: glucose + Fructose, l-Malic acid, volatile acidity $ 45.00

Micro-ox Panel – Panel 15: includes wine phenolic Fingerprint panel, Free So2, volatile acidity, color: absorbance at 420/520 nm. these tests are recommended bi-weekly during micro-oxygenation treatment to monitor critical wine parameters and the development of stable color. $ 110.00

Predictive acid Guide: we calculate the expected final ph of wines post-MlF, including calculated levels of tartaric acid additions required to achieve specific ph ranges. it is desirable to make acid adjustments before MlF, if possible. $ 50.00(Fundamental analysis required – Tartaric Acid, Malic Acid, Potassium, Alcohol, pH, TA and Buffer capacity).

Monitoring - starter cultures and during MLF:l-Malic acid $ 22.00volatile acidity $ 20.00ph $ 11.00titratable acidity $ 13.00Microscopic Scan $ 24.00pcr for lactobacillaceae $ 60.00

Problematic MLF:alcohol $ 20.00ph $ 11.00volatile acidity $ 20.00Free So2 $ 14.00total So2 $ 17.00glucose + Fructose $ 22.00l-Malic acid $ 22.00Microscopic Scan $ 24.00lactic acid $ 30.00acetic acid $ 35.00pcr for lactobacillaceae $ 60.00pcr for Pediococcus $ 60.00

Malolactic Fermentation assessment Panel – Panel 10: alcohol, volatile acidity, total So2, glucose + Fructose, ph, l-Malic acid, Microscopic Scan $ 122.00

OENOCOCCUS OENI (MALOLACTIC BACTERIA). PURE, HEALTHY ML CULTURE.

MIXED CULTURE OF OENOCOCCUS OENI AND ACETOBACTER.

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MaLoLactic FerMentation

the time period leading up to, during and right after malolactic fermentation is critical because it presents opportunities for a winemaker to truly shape the direction of the wine. preparation for a successful MlF and crafting a balanced and stable wine for the duration of the ageing period are the key goals.

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GRAPES JUICE/MUST STARTER CULTURES

DURING FERMENTATION

TROUBLESHOOTING PRIMARY

FERMENTATION

POST FERMENTATION DURING MLF TROUBLESHOOTING

MLF

Brix

pH

Titratable Acidity

YAN - Ammonia + AAN

Tartaric Acid

L-Malic Acid

Organic Acid Profile

Potassium

Buffering Capacity

Percent Solids

Turbidity

Free SO2

Total SO2

Volatile Acidity

Glucose + Fructose

Alcohol

Ethyl Phenols (4-ethyphenol and 4-ethyguaiacol)

Adams Tannin Assay

Wine Phenolic Fingerprint

Color and Phenolics

Microscopic Scan

Direct Yeast Count

PCR - Rapid and Quantitative Genetic Detection for:

- Brettanomyces

- Pediococcus

- Lactobacillaceae (includes - Lactobacillus and Pediococcus)

- Zygosaccharomyces bailii

Cultures for:

- Brettanomyces

- Yeast

- Bacteria

Botrytis Risk Assessment

Mini Consult

Predictive Guide for Acid Adjustment

Sulfide Detection Trial

Acetaldehyde

Ethyl Acetate

Laccase Activity Test

Glucan Screening

anaLysis By staGe

CRITICAL HIGHLY RECOMMENDED RECOMMENDED SUGGESTED

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TEST 50 mL Tube 250 mL Bottle 500 mL Bottle 750 mL Bottle

pH •Titratable Acidity •Ammonia •Assimilable Amino Nitrogen •Volatile Acidity •Free SO2 •Total SO2 •Alcohol •Malic Acid •Glucose + Fructose •Adams Tannin Assay •Iron •Copper •Conductivity •Bentonite Trials for Stability •Heat Stability •Filterability • • • •Haloanisoles 250 mL GLASS BOTTLE WITH FOIL-LINED CAP

Laccase Activity Test •Glucan Screening •Ethyl Phenols (4-ep + 4-eg) •Microscopic Scan •PCR for Spoilage Organisms •Culture for Bacteria •Culture for Brettanomyces •Culture for Yeast •Bottled Wine Sterility •PANEL 1 - Basic Chemistry Panel •PANEL 2 - QC. Panel •PANEL 3 - Juice Panel •PANEL 3.5 - Core Juice Panel •PANEL 4 - Unfiltered Bottling Panel •PANEL 5 - Export Panel • •PANEL 6 - Wine Improvement Panel • • •PANEL 7 - Brett Management Panel •PANEL 8 - Post Fermentation Panel •PANEL 9 - Fermentation Assessment Panel •PANEL 10 - MLF Assessment Panel •PANEL 11 - Grape Quality Monitoring Panel FrESH FruIT

PANEL 12 - Monthly Check Panel •PANEL 14 - Micro Monitoring Panel •PANEL 15 - Micro-Ox Panel •PANEL 16 - Wine Phenolic Fingerprint Panel •PANEL 17 - Predictive Tartrate Stability Panel •PANEL 18 - CMC Panel • • •PANEL 19 - Botrytis Panel •PANEL 20 - Grape Phenolic Fingerprint Panel 200 BErrIES

saMPLe voLuMe reQuireMents

ONE • PER BOTTLE REQUIRED

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PaneL 1the wine world’s general checkup. covers baseline chemistry tests for assessing wine from fermentation through finishing. even if you just want to know more about your wine, panel 1 is often a cost-effective start, adding other tests as line items. Includes: Alcohol, Titratable Acidity, pH, Volatile Acidity, Free SO2, Total SO2, Malic Acid, Glucose + Fructose $ 98.00

(if priced separately: $ 139.00)

PaneL 2Standard tests for routine monitoring. to ensure acid and ph are in the desired ranges, So2 is where you want it, and volatile acids remain in check. Includes: Titratable Acidity, pH, Free SO2, Total SO2, Volatile Acidity $ 55.00

(if priced separately: $ 75.00)

PaneL 3a vital test series to help ensure successful fermentation. provides information on fruit maturity, composition, and balance that will affect the characteristics of the finished wine. assesses yeast nutritional status with regard to assimilable nitrogen and offers data on potential potassium effects. also includes the Botrytis risk assessment.Includes: Brix (Refractometer), Ammonia, Assimilable Amino Nitrogen, pH, Titratable Acidity, Potassium, Organic Acid Profile (Tartaric, Malic, Lactic, Acetic), Botrytis Test $ 130.00

(if priced separately: $ 201.00)Call Enartis Vinquiry for handling and shipping instructions.

PaneL 4provides information for use in deciding whether to bottle a wine unfiltered. For both red and white wines, this panel checks for fermentation stability with regard to sugar and malic acid. turbidity looks at aesthetic acceptability while volatile acids analysis checks for evidence of past bacterial spoilage. Bacteria cultures report on current presence of these organisms and their populations. the red wine panel is extended with Brettanomyces testing while the white wine panel assesses the potential for yeast refermentation.Red Wine Includes: Glucose + Fructose, Malic Acid, Turbidity, Volatile Acidity, Culture for Brettanomyces, Culture for Bacteria, 4-ethylphenol, 4-ethylguaiacol $ 149.00

(if priced separately: $ 186.00)White Wine Includes: Glucose + Fructose, Malic Acid, Turbidity, Volatile Acidity, Culture for Yeast, Culture for Bacteria $ 99.00

(if priced separately: $ 126.00)Panel includes written evaluation by an Enartis Vinquiry enologist.

Basic cHeMistry PaneL For WineMakinG

Qc PaneL

Juice PaneL

unFiLtered BottLinG PaneL

Analytical Panels

PaneL 3.5provides the basic information of winegrape juice including information on fruit maturity and nutritional status.Includes: Brix (Refractometer), Ammonia, Assimilable Amino Nitrogen, pH, Titratable Acidity, Malic Acid $ 85.00

(if priced separately: $ 114.00)Call Enartis Vinquiry for handling and shipping instructions.

core Juice PaneL

PaneL 5including the typical “long form” analyses required for many exports, the panel covers the vi-1 long Form for eU, Japan, Korea, and taiwan. it also provides a basis for a certificate of analysis for some other nations and foreign importers of U.S. wines. requires submission of two finished, labeled bottles exactly as intended for export.Includes: Actual Alcohol, Total Alcohol, Titratable Acidity, Extract, Total SO2 (A/O), Sorbic Acid, Volatile Acidity, Citric Acid, Glucose + Fructose $ 198.00Includes one VI-1 Long form and one Japan form.

reissues $ 25.00/each

eXPort PaneL

PaneL 6Used to help winemakers diagnose and treat common wine defects. includes a sensory analysis before and after recommended treatment, fining trial, and a brief consultation with an experienced winemaker on the results. Further trials or additional analysis may be necessary to complete the panel.Includes: Wine Improvement Assessment, Wine Enhancement Series, Consultation with Staff Winemaker $ 275.00

Wine iMProveMent PaneL

PaneL 7Usually focused on red wines and often part of a winery’s comprehensive Brettanomyces management program, this panel monitors the presence and growth of the organism and assesses its impact on the wine. Includes: Plating for Brettanomyces, 4-ethylphenol, 4-ethylguaiacol, Free SO2, Brett Sensory Impact Rating

$ 115.00(if priced separately: $ 149.00)

Brett ManaGeMent PaneL

PaneL 8intended to verify successful fermentation to “dryness” in both sugar and malic acid. the panel also provides a baseline value for volatile acidity, allowing for meaningful assessment of va numbers over time in the evolving wine. Includes: Volatile Acidity, Malic Acid, Glucose + Fructose

$ 45.00 (if priced separately: $ 64.00)

Post FerMentation PaneL

ANAlYtiCAl SERViCES

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PaneL 10addresses issues present in wine that can cause inhibition of bacteria. this panel provides answers needed to assess the status of wine and enables the winemaker to make informed decisions on how to move forward with the completion of the malo-lactic conversion.Includes: Alcohol, Volatile Acidity, Total SO2, Glucose + Fructose, Microscopic Scan, pH, Malic Acid $ 122.00

(if priced separately: $ 136.00)

PaneL 11in order to obtain optimal grape ripeness for premium winemaking, field samples should be collected and tested over time. the parameters below give one a good idea of the fruit’s condition and its ability to ripen further.Includes: Berry Weight and Count, Brix, Titratable Acidity, pH

$ 75.00

MaLoLactic FerMentation assessMent PaneL

GraPe QuaLity MonitorinG PaneL

PaneL 9when a fermentation does not seem to be finishing as it should, this is the panel to choose. Starting with the same tests as panel 8 to assess the degree of completion and possible start of spoilage, it goes on to look for inhibitory influences in the form of alcohol or microscopically visible bacteria. also estimates the viability level of yeast to help assess prospects for completing fermentation.Includes: GC Alcohol, Microscopic Scan, Volatile Acidity, Malic Acid, Glucose + Fructose $ 85.00

(if priced separately: $ 112.00)Price includes brief consultation.

FerMentation assessMent PaneL

PaneL 12a snap-shot view of a wine’s protection and microbial status during ageing. Includes: Free SO2, Volatile Acidity, Microscopic Scan $ 30.00

(if priced separately: $ 58.00)

MontHLy cHeck PaneL

PaneL 14this panel assesses the presence of spoilage organisms in wines during ageing. the combination of techniques, traditional microbiology and genetic detection methods, allows for both quantification and determination of population viability. White Wines - Includes: PCR for Pediococcus and Lactobacillaceae, Cultures for Yeast and Bacteria, pH, Free SO2, Volatile Acidity $ 110.00

(if priced separately: $ 175.00)

Red Wines - Includes: PCR for Brettanomyces, Pediococcus and Lactobacillaceae, Ethyl-phenols, Cultures for Bacteria and Brettanomyces, pH, Free SO2, Volatile Acidity $ 190.00

(if priced separately: $ 255.00)

Micro MonitorinG PaneL

PaneL 16a great new option for looking at the status of a red wine’s phenolic profile and color stability, powered by the awri tannin portal. this practical tool offers rapid results compared to other more finicky and labor-intensive methods. the benchmarking feature allows for the comparison of your vintage with others of the same varietal on a global or regional scale. or perhaps there are competitive wines that you would like to submit for benchmarking purposes.Includes: Total Phenolics, Total Tannin, Total Pigments, Free Anthocyanins, Pigmented Tannins $ 65.00 with Benchmarking: $ 85.00

PaneL 17Includes: Alcohol, Tartaric Acid, Potassium, pH, Titratable Acidity, Density, Volatile Acidity, and an estimate of the effect of your choice of wine treatments (acidification, de-acidification, increase/decrease in alcohol) on the tartrate stability of a test wine. Predictions for changes in TA and pH given different treatment scenarios are also available! $ 100.00

Wine PHenoLic FinGerPrint PaneL

Predictive tartrate staBiLity PaneL

PaneL 15the goals of micro-oxygenation are to speed the development of stable color in red wine as well as to improve mouthfeel and reduce green/vegetative characteristics. during this process, it is important to evaluate whether these goals are being accomplished and to control over-processing the wine, which can result in browning. recommended bi-weekly for monitoring critical wine parameters and the development of stable color during micro-ox treatment. Includes: Wine Phenolic Fingerprint Panel, Free SO2, Volatile Acidity, 420/520nm absorbance reading $ 110.00

(if priced separately: $ 129.00)

Micro-oX PaneL

PaneL 19provides a comprehensive overview of the potential effects of a Botrytis infection. Includes: Botrytis Risk Assessment, Laccase Activity Test, Glucan Screening, Gluconic Acid Test, Volatile Acidity $ 80.00

(if priced separately: $ 135.00)

Botrytis PaneL

PaneL 18Using cMc (carboxymethyl cellulose) for tartrate stabilization is a wonderful new tool for winemaking. it is critical to check the wine’s suitability for a cMc addition before treatment in the cellar. as such, enartis has developed a range of tests for screening individual wines and ensuring the effectiveness of the product.Includes: Cold Stability, Conductivity; Turbidity, Heat Stability Test, CMC Addition Trial with Subsequent Conductivity Test, Colloidal Stability Test $ 125.00

cMc PaneL

PaneL 20the grape phenolic Fingerprint allows for easily monitoring the development of phenolics in the vineyard during ripening. it is based on Uv-vis spectral readings and calibrations maintained by the awri. the test produces results for total phenolics, total tannin and total anthocyanin from grape samples that are macerated under laboratory conditions for the extraction of phenolic components. Includes: Analysis for Total Anthocyanins, Total Tannins, Total Pigments $ 65.00

GraPe PHenoLic FinGerPrint PaneL

new

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coHoLs (Wine and Juice) units price

alcohol, nir % by volume $ 20.00alcohol, gas chromatography % by volume $ 24.00Methanol, gas chromatography mg/l $ 80.00

acids, aLdeHydes & estersacetaldehyde, gas chromatography mg/l $ 80.00acetic acid, enzymatic g/100ml $ 35.00ascorbic acid, enzymatic mg/l $ 35.00citric acid, enzymatic g/100ml $ 25.00ethyl acetate, gas chromatography mg/l $ 80.00grain Strength (includes ta as acetic) $ 30.00lactic acid, enzymatic mg/100ml $ 30.00Malic acid, enzymatic mg/100ml $ 22.00organic acid profile for wine g/100ml $ 75.00 (citric, tartaric, malic, lactic, succinic, acetic)organic acid profile for Juice g/100ml $ 60.00 (tartaric, malic, lactic, acetic)oxalic acid g/100ml $ 45.00ph $ 11.00ph and titratable acidity combo $ 20.00Sorbic acid mg/l $ 30.00tartaric acid g/100ml $ 20.00titratable acidity g/100ml $ 13.00volatile acidity g/100ml $ 20.00

coLor and PHenoLicsadams assay for phenolics, tannins and anthocyanins $ 105.00anthocyanins mg/l gae $ 45.00color Stability, chill haze $ 50.00color: absorbance @ 420/520 $ 30.00ethyl-phenols (4-ethylphenol and 4-ethylguaiacol) µg/l $ 60.00phenolic Fingerprint for wine $ 65.00phenols, Flavonoid mg/l gae $ 30.00phenols, non-flavonoid mg/l gae $ 30.00total phenols, Folin-ciocalteu mg/l gae $ 35.00

suGarsBrix, hydrometer ° $ 20.00Brix, refractometer ° $ 15.00glucose, enzymatic mg/100ml $ 25.00 Fructose, enzymatic mg/100ml $ 25.00 glucose + Fructose, enzymatic mg/100ml $ 22.00glucose + Fructose, enzymatic, inverted mg/100ml $ 35.00 Sucrose, enzymatic mg/100ml $ 30.00

aLcoHoLs (Wine and Juice)

individual AnalysesTen or more samples submitted at once for the same individual analyses receive a 15% discount.

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units price

acetic acid, enzymatic g/100ml $ 35.00 ascorbic acid mg/l $ 35.00 assimilable amino nitrogen mg/l $ 27.00 ammonia mg/l $ 26.00 Berry Sensory analysis (icv method) - Basic $ 50.00Berry Sensory analysis (icv method) - comprehensive $ 100.00Berry variability $ 450.00 Botrytis risk assessment $ 25.00Brix, hydrometer ° $ 20.00 Brix, refractometer ° $ 15.00Buffering capacity mmol/ph $ 15.00 citric acid, enzymatic g/100ml $ 25.00glucan Screening $ 30.00glucose + Fructose, enzymatic mg/100ml $ 22.00grape phenolic Fingerprint panel $ 65.00 lactic acid, enzymatic mg/100ml $ 30.00 Malic acid, enzymatic mg/100ml $ 22.00 organic acid profile for Juice g/100ml $ 60.00 percent Solids % $ 15.00 ph $ 11.00ph and titratable acidity combo $ 20.00 predictive guide for acid adjustment in Juice (requires panel 3 and buffering capacity analysis, priced separately) $ 50.00potassium g/100ml $ 24.00tartaric acid g/100ml $ 20.00titratable acidity g/100ml $ 13.00 titratable acidity (as acetic or citric) $ 20.00volatile acidity g/100ml $ 20.00 Sample preparation (clusters and Berries) from $ 50.00

Preservativesascorbic acid mg/l $ 35.00 Sorbic acid mg/l $ 30.00 Free So2, aeration-oxidation or Segmented Flow mg/l $ 14.00 Free So2, ripper mg/l $ 26.00 total So2, aeration-oxidation mg/l $ 25.00total So2, ripper or Segmented Flow mg/l $ 17.00

inorGanic anaLysesammonia mg/l $ 26.00 calcium, aa mg/l $ 26.00 carbon dioxide, carbodoseur mg/l $ 24.00 copper, aa mg/l $ 26.00 iron, aa mg/l $ 26.00 oxygen, dissolved, oSe mg/l $ 25.00 potassium, aa mg/l $ 24.00 Sodium, aa mg/l $ 26.00

Juice, Must and Berry anaLyses

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LcoHoLs (Wine and Juice) units price

density $ 27.00extract (Includes Alcohol and Specific Gravity) g/100ml $ 59.00pressure/vacuum $ 50.00Specific gravity, densitometer @ 20°c $ 27.00volume, Bottle Fill level ml@ 20°c $ 50.00

staBiLity tests, evaLuations and ProBLeM soLvinGBentonite Fining trial $ 75.00 cold Stability, conductivity $ 35.00 cold Stability, Freeze test $ 45.00 colloid Solubility $ 40.00 Filterability $130.00 glucan Screening $ 30.00haloanisoles $ 150.00 (2,4,6-trichloroanisole/2,3,4,6-tetrachloroanisole/ 2,3,4,5,6-pentachloroanisole/2,4,6-tribromoanisole)haloanisoles: environmental tca with Kit $ 150.00heat Stability $ 20.00 laccase activity test $ 34.00Mini consult $ 50.00ochratoxin $ 200.00pectin test $ 20.00 pinking potential, peroxide test $ 40.00problem id/characterization from $ 40.00 protein Material Fining trial from $ 80.00 Sediment/haze identification from $ 40.00 Smoke taint Markers $ 120.00 (Includes Guaiacol, 4-Methylguaiacol, 4-Ethylphenol and 4-Ethylguaiacol)Sulfide detection trial $ 25.00turbidity ntU $ 12.00 wine enhancement Series $ 175.00wine improvement assessment $ 100.00

cork anaLyseshaloanisoles by gc/MS (50 or 100 batch-soaked) $ 170.00 (2,4,6-trichloroanisole/2,3,4,6-tetrachloroanisole/2,3,4,5,6-pentachloroanisole/2,4,6-tribromoanisole)For cork Sensory analysis, please refer to the Sensory and consulting Section of the handbook.

PHysicaL MeasureMents

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anaerobic culture for Bacteria $ 25.00Bottled wine Sterility $ 26.00calcium carbonate culture $ 18.00culture for Bacteria $ 25.00culture for Brettanomyces $ 25.00 culture for yeast $ 25.00 culture Maintenance & preparation of proprietary Strains per year $ 75.00 direct yeast count $ 40.00 glucose Fermentation $ 16.00 identification of Bacteria please inquireidentification of yeast please inquireisolation of Bacteria each $ 150.00isolation of yeast each $ 150.00 lysozyme challenge - determine effective dosage rates from $ 140.00lysozyme trial with color each $ 220.00lysozyme trial without color each $ 140.00Microscopic Scan $ 24.00 pcr for Brettanomyces, Pediococcus, lactobacillaceae, Zygosaccharomyces bailii primary test per target organism $ 60.00 each additional test per target organism (on same sample) $ 20.00Serial dilution/plate count $ 115.00yeast activity test $ 150.00velcorin® challenge at 200 ppm (other concentrations available) $ 220.00velcorin® Series addition, 3 concentrations $ 300.00

Microbiological Services

reagent Standardization from $ 25.00laboratory equipment calibration and repair call for pricing

GraPe saMPLe PreParation For anaLysisSample preparation (clusters and Berries) from $ 50.00Special Sample handling Fee $ 25.00

reGuLatory anaLysisplease submit two finished bottles intended for export for the following analyses:

analysis/Forms for Japan requirements (standard) $ 124.00 Includes Alcohol (actual), Total SO2 (A/O), Extract, Sorbate, Specific Gravity, signed by Enartis Vinquiryanalysis/Forms for china requirements $ 146.00 Includes Alcohol (actual), Total SO2 (A/O), Extract, Sorbate, Specific Gravity, Glucose + Fructose, signed by Enartis Vinquiry ochratoxin $ 200.00 vi-1 analysis/Forms for eU, short form $ 78.00 Includes Alcohol (actual), Titratable Acidity, Total SO2 (A/O)vi-1 analysis/Forms for eU, long form $ 192.00 Includes Alcohol (actual), Alcohol (total), Titratable Acidity, Volatile Acidity, Citric Acid, Extract, Total SO2 (A/O), signed by Enartis Vinquiryallergen testing please inquirereissue of Forms $ 25.00additional Forms (1 form already included with v1-1) $ 20.00

export analysis and forms available for eU countries, Japan and other countries.

caLiBration & rePair

Other Services

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individuaL testsalcohol by volume, gas chromatography % $ 24.00alcohol by weight, gc plus calculation % $ 50.00ph $ 11.00color, Spectrophotometer degree SrM $ 30.00clarity/turbidity ntU $ 12.00Bitterness Units, Spectrophotometer iBU’s $ 35.00Specific gravity, densitometer $ 27.00carbon dioxide, carbodoseur mg/l $ 24.00dissolved oxygen, iSe mg/l $ 25.00total So2, aeration-oxidation mg/l $ 25.00volatile acidity, cash Still g/100ml $ 20.00ethyl acetate, gas chromatography mg/l $ 80.00acetaldehyde, gas chromatography mg/l $ 80.00Fusel oils, gas chromatography mg/l $ 145.00ethyl-phenols µg/l $ 60.00calories calories $ 60.00Microscopic Scan $ 24.00Bacteria plate count cFU/ml $ 60.00yeast viability % $ 45.00yeast isolation & culture Maintenance please inquirelysozyme challenge please inquire pcr for Spoilage organisms please inquire (Brettanomyces, Lactobacillaceae & Pediococcus)diacetyl/vicinyl diketones (vdK) please inquire

PaneL anaLysiscore Beer Panel $ 60.00 (Includes: Alcohol by Weight, Alcohol by Volume, Specific Gravity, Real Extract, Apparent Extract, Original Gravity, Apparent and Real Degrees of Fermentation, Density, and Calories)Beer export Panel $ 95.00 (Includes: Alcohol by Weight, Specific Gravity, Color and Bitterness Units)Brew review Panel $ 165.00 (Includes: Core Beer Panel plus pH, Color, Bitterness Units, and a Bacterial Plate Count)

distiLLed BeveraGe anaLyses

distilled Beverage analyses Panel $ 250.00 (Includes Fusel Oils, Acetaldehyde, Ethyl Acetate, Methanol)acetaldehyde, gas chromatography mg/l $ 80.00 alcohol (ethanol), gas chromatography % (v/v) $ 26.00 apparent proof, hydrometer ° $ 30.00 ethyl acetate, gas chromatography mg/l $ 80.00 extract, evaporation mg/100ml $ 45.00 Furfural, Uv mg/l $ 85.00Fusel oils, gas chromatography mg/l $ 145.00 (Includes n-propanol, Isobutanol, 1-Butanol, Isoamyl alcohol, Active Amyl alcohol)Methanol, gas chromatography mg/l $ 80.00 titratable acidity g/100ml $ 20.00 true proof, distillation ° $ 75.00

Beer anaLysis

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Consulting Services

this panel combines sensory consulting with an arsenal of wine treatment options to improve the quality of your wine. whether you have a noticeable defect or merely want to improve an already good wine, enartis vinquiry consultants will perform a sensory evaluation, set-up a trial with common wine additives or products, and report the results with recommendations. Further trials or additional analyses may be necessary to complete the panel.

wine improvement panel per wine $ 275.00

Wine iMProveMent PaneL

Setting up a laboratory can, at times, be difficult and overwhelming. enartis vinquiry will provide a knowledgeable consultant to set-up lab equipment and give training on performing analyses.

laboratory Set-up per hour $ 150.00

LaBoratory set-uP

Mini consuLtMini consults are designed to give our customers access to the valuable expertise of enartis vinquiry Staff winemakers (with over 20 years winemaking experience). this allows you to address winemaking issues and to acquire advice and perspective without hiring a full-time consultant. even for professional winemakers, there are times when a consultant can offer valuable advice, guidance, and insight into a particular issue in the process of making great wines. while enartis vinquiry enologists, chemists, and product specialists answer routine questions on laboratory results and product selection at no charge, winemaking style choices, cellar actions, or bottling problems often require further exploration and a deeper understanding of the issue(s) at hand.

$ 50.00 for a 15-20 minute session

Sensory Services

stiLL Winecorks are individually soaked in a neutral alcohol-water solution. the solutions are transferred to tasting glasses and corks are tracked by bale (or bag) and lot number. Up to 140 glasses can be evaluated in one session, including an appropriate number of tca and MiB spikes. the minimum number of panelists in each session is four, including one sensory professional.

$ 350.00sParkLinG WineFor each cork, the first disk only is soaked in an alcohol-water solution. corks are tracked by bale (or bag) and lot number. Up to 130 glasses can be evaluated in one session, including an appropriate number of tca and MiB spikes. the minimum number of panelists in each session is four, including one sensory professional.

$ 450.00Additional panelists can be provided by Enartis Vinquiry

at $ 35.00/person. The Client may use their own panelists at no extra charge.

Prices above include a Cork Aroma Evaluation Report which details the descriptors used, their intensity, acceptability

information, and an R-index interpretation of acceptability.

For a standard evaluation, at least two trained analysts will evaluate the appearance, aroma, taste and overall impression of the wine. winemaking corrections will be recommended for wines with defects.

written Sensory evaluation $ 50.00

standard sensory evaLuation

enartis vinquiry hosts seminars and workshops to further your staff’s knowledge of enology and winemaking topics. Some are large, full-day seminars that cover various wine related topics. others are smaller, in-house workshops on specific equipment or products. additionally, enartis vinquiry conducts training programs on topics such as microbiology, sensory techniques and lab analysis. For up-to-date information check our website, www.enartisvinquiry.com, or call our main branch at 707 838 6312 for scheduled opportunities.

Seminars and training

SENSORY & CONSUltiNG SERViCES

wine improvement reviews are designed to help winemakers with a specific issue or just provide a fresh perspective from a wine industry veteran. through individualized sessions with experienced enartis vinquiry Staff winemakers, clients can gain a fresh look at a specific area of the winemaking process and identify the issues standing between them and making better wine.

choose one of the reviews proposed below or suggest a topic of your own. once a topic is selected, a customized questionnaire will be provided. Upon completion, the questionnaire will be reviewed by a Staff winemaker before the one hour session begins. the information gathered will highlight the unique situation and enable the Staff winemaker to address current practices, facility capabilities and how they fit with desired goals.

Suggested topics include:• Wine Style Review• Grape Sourcing and Vineyard Evaluation• Harvest and Fermentation Review: White Wines• Harvest and Fermentation Review: Red Wines• Post Harvest Review• Finishing and Bottling Review

a wine improvement review can also be used whenever a winemaker is looking to incorporate a new winemaking style, utilize new research, review the way things are done, or has any obstacle to overcome during the winemaking process.

$ 150.00 for one hour session

Wine iMProveMent revieW

cork aroMa evaLuation

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PROtECtiON OF MUSt & GRAPES

pure and high quality potassium metabisulfite. winy’s multiple functions are indispensable in winemaking. it is capable of oxygen scavenging, preventing oxidation, killing unwanted microflora, rendering polyphenols more soluble and it acts as an antioxidasic agent against oxidases (laccase and tyrosinase).

WinyHiGH Purity PotassiuM MetaBisuLFite 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 and antioxidasic protection; anti-microbial

action.dosage: 1 g of winy develops approx. 0.56 g of So2 25 Kg (item #35-820-0025) $ 70.001 Kg (item #35-820-0001) $ 4.30

WINYCOMPETITION

application: anti-oxidant protection for moldy grapes; aromatic grapes; must for base wine for sparkling wines; varieties sensitive to atypical ageing.dosage: 150-200 g/ton of grapes 15-20 g/hl (1.2-1.7 lb/1,000 gal) in juice 10 g/hl (0.8 lb/1,000 gal) of aSt provide approx 28 ppm So2

1 Kg (item #35-825-0001) $ 37.000.5 Kg (item #35-825-0500) $ 20.00

effervescent granulated potassium metabisulfite designed to be added directly to wine and grapes. when added to the bottom of picking bins, it assures a rapid release of So2 into the atmosphere occupied by the grapes, minimizing oxidation during transport from the vineyard to the winery.

application: anti-oxidant protection; anti-microbial action; easy-to-use So2.dosage: 125 g (50 g So2) packet for gondolas of 4-5 tons 250 g (100 g So2) packet for gondolas of 8-10 tons 1 Kg (400 g So2) economic package 1 Kg (item #35-810-0001) 250 g (item #35-815-0000) 125 g (item #35-810-0000)

QTY SO2 ADDED ASCORBIC

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WINY per 100 g 56 g 0 g 0 g

EFFErGrAN 125 g 1 bag 50 g 0 g 0 g

EFFErGrAN 250 g 1 bag 100 g 0 g 0 g

EFFErGrAN 1 Kg 1 bag 400 g 0 g 0 g

AST per 100 g 28 g 30 g 20 g

SULFITING AGENTS

adequate protection of grapes and must during the pre-fermentation stage prevents the action of oxidative enzymes, which cause the loss of primary grape aromas and the formation of compounds responsible for herbaceous and bitter flavors.

20% wATEr SoLUTIoN oF PoTASSIUm mETAbISULFITE

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MUSt ClARiFiCAtiONclean must is fundamental for obtaining white wines with finesse and clean aromas. efficient removal of the suspended solids is done for quality reasons as well as for economic reasons such as space and energy costs in the cellar.

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Pectolytic enzymes

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 (0.08-0.2 lb/1,000 gal)

0.25 Kg (item #35-100-0250) $ 32.00

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 hemicellulasic 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.

application: Settling of difficult to clarify musts.dosage: 1-2 ml/hl (38-76 ml/1,000 gal)

1 Kg (item #35-160-0001) $ 150.0

CONTROL RS 1000 S EXTRA COMPETITION

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: 0.5-2 ml/hl (19-76 ml/1,000 gal)

25 Kg (item #35-110-0020) $ 1,800.001 Kg (item #35-110-0001) $ 95.00

CLARIFYING EFFECT OF ENARTIS ZYM RS Addition of 2 mL/100L, 20 minutes contact

ENZYME 1 ENZYME 2 ENArTIS ZYM rS ENZYME 3 ENZYME 4

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CLARIFYING EFFECT OF ENARTIS ZYM RS DURING THE SETTLING OF DURELLO JUICE Initial turbidity > 1000 NTU and pH 2.97

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enartis ZyM aroM MP enartis ZyM caractèreMicro-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: 20-30 g/ton

1 Kg (item #35-130-0001) $ 160.000.25 Kg (item #35-130-0250) $ 47.00

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: 10-30 g/ton in maceration 30-40 g/hl (2.5-3.4 lb/1,000 gal) in juice/wine

0.25 Kg (item #35-125-0250) $ 60.00

enZyMe ProPerties in WHite Wine viniFication

PRODUCT FORM ACTIVITY APPLICATIONS ENOLOGICAL EFFECTS DOSAGE

ENARTIS ZYM 1000 S Powder Pectinase Settling in white juice rapid clarification of must1-2 g/hL (0.08-0.2 lb/1,000 gal)

ENARTIS ZYM QUICK Liquid Pectinase Flotationreduce the time of enzyme contact Increased flotation capacity reduce the volume of lees

0.5-2 mL/hL (19-76 mL/1,000 gal)

ENARTIS ZYM CARACTèRE PowderPectinaseHemicellulaseß-Glucosidase

Maceration of white grapesTransformation of odorless aromatic precursors into active aromatic compounds

10-30 g/ton

ENARTIS ZYM AROM MP PowderPectinaseHemicellulaseProtease

Skin macerationIncreased aromatic potentialreduced treatment with bentonite

20-30 g/ton

ENARTIS ZYM RS LiquidPectinaseHemicellulase

Difficult settling rapid settling and clarification1-3 mL/hL (38-114 mL/1,000 gal)

The technique of flotation is based on Stokes’ Law which describes the frictional force exerted on small spherical objects moving in a continuous viscous fluid.

Factors influencing flotation include:Viscosity: needs be reduced to increase speed of flocs rising to surface. Viscosity depends on:• temperature: higher temperature, lower viscosity. However, higher temperature, lower gas solubility; • pectin content.An enzyme specific for flotation should have a high pectinlyase content able to quickly reduce juice viscosity (time of contact is often less than 6 hours). Enartis Zym Quick contains more than 200 units pectinlyase/gram while typical pectolytic enzymes contain only 70-90 units pectinlyase/gram. This higher concentration results in a more quickly-obtained clear juice.

Solids: must be < 10%

Effectiveness at low temperatures (< 18°C)

Floc diameter: larger the diameter, quicker the lift to the surface.

Only partially hydrolyzed pectins: Pectins must be hydrolyzed to reduce juice viscosity, but need to retain a size that will help lift flocs to the surface. An enzyme preparation specific for flotation must have a balanced polygalacturonase and pectinesterase content.

Difference in density: depends on gas capability to adhere to flocs’ surface. This is dependent on fining agents used in flotation.

Fining agents: • pectolytic enzymes• gelatin• bentonite• silica solEnartis Zym Quick works synergistically with fining agents (gelatin, silica sol and bentonite) and guarantees the formation of compact lees completely separated from clear juice.

HOW TO USE ENARTIS ZYM QUICKDosage: usually 0.5-2 mL/hL (19-76 mL/1000gal). It is recommended to do trials with a mini-flotation unit in order to evaluate the correct dosage of enzyme and fining agents. At pH >3.8 floc formation is difficult even after hydrolysis of pectins. In this case, reduce pH, if possible, or increase the dosage of enzyme.

...about enartis Zym QuickENZYME SPECIFIC FOR MUST FLOTATION

know more

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application: clarification and stabilization of must; prevention of pinking.dosage: 50-150 g/hl (4.2-12.6 lb/1,000 gal) in juice

10 Kg (item #35-665-0010) $ 260.001 Kg (item #35-665-0001) $ 30.00

application: removal of oxidized phenols.dosage: 20-100 g/hl (1.7-8.3 lb/1,000 gal)

25 Kg (item #35-645-0025) $ 800.001 Kg (item #35-645-0001) $ 60.00

Clarifying Agents

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 a more intense and elegant nose and age better. claril Sp can also be used to increase clarity and reduce bitterness.

a pure polyvinyl-polypyrrolidone, Stabyl is highly effective in removing oxidized and oxidizable polyphenols. thus, it is recommended to prevent and treat oxidation in all types of wine. Stabyl can also be used to reduce bitterness and prevent pinking.

a new gelatin with a high molecular weight in a liquid solution. it is very effective in clarifying both juice and wine.

a stable, pure silicon dioxide in aqueous dispersion. Sil Floc contains homogeneous, negatively-charged particles of silicon dioxide. the ultra-fine size offers a large contact surface and consequently acts as a co-fining agent with protein fining agents.

pure potassium caseinate containing over 90% protein that removes oxidized phenols. 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.

this pure gallotannin can be used to improve the antimicrobial and antioxidant action of sulfur dioxide. it can also be useful in preventing copper and iron haze due to its ability to sequester metals. it also inactivates oxidasic enzymes (laccase and tyrosinase). the light color of enartis tan Blanc makes it particularly suitable for white wines.

a blend of gallic and condensed tannins for the fermentation of white wines. 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).

a 30% liquid solution of food grade gelatin. this medium hydrolyzed gelatin can be successfully used for the 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.

cLariL sP

staByL-PvPP

cLarGeL

siL FLoc

ProtocLar

enartis tan BLanc enartis tan citrus

HydrocLar 30

application: removal of oxidized and oxidable phenols; prevention of pinking.dosage: 5-50 g/hl (0.4-4.2 lb/1,000 gal) 30 Kg (item #35-655-0030) $ 1,170.001 Kg (item #35-655-0001) $ 73.00

application: Static clarification and flotation of must; clarification of white and rosé wines. dosage: 40-150 ml/hl (1.5-5.7 l/1,000 gal) in juice 25 Kg (item #35-635-0025) $ 180.001 l (item #35-635-0001) $ 9.00

application: remove astringency; clarify must by flotation. dosage: 15-40 ml/hl (0.6-1.5 l/1,000 gal) in juice 25 Kg (item #35-610-0025) $ 200.001 l (item #35-610-0001) $ 10.00

application: co-fining with protein fining agents; clarification. dosage: 40-100 ml/hl (1.5-3.8 l/1,000 gal) in juice

25 Kg (item #35-690-0025) $ 142.001 l (item #35-690-0001) $ 7.00

application: anti-oxidant protection of must; inactivation of laccase and tyrosinase.dosage: 3-10 g/hl (0.25-0.8 lb/1,000 gal) during fermentation

1 Kg (item #35-310-0001) $ 53.000.5 Kg (item #35-310-0500) $ 27.50

application: enhancement of floral and fruit characters in white wines. dosage: 5-15 g/hl (0.4-1.2 lb/1,000 gal) during fermentation

1 Kg (item #35-306-0001) $ 145.00

tannins and Oak Derivatives

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incanto n.c. WHite enartis tan aroMSoluble powder, superior to typical oak alternatives. 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.

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: anti-oxidant protection; enhance aromatic complexity; increase volume and structure.dosage: 5-30 g/hl for white must 10-50 g/hl for rosé and young red must

10 Kg (item #35-918-0010) $ 700.001 Kg (item #35-918-0001) $ 84.00

application: antioxidant protection; protein stabilization in juice.dosage: 5-10 g/hl (0.4-0.8 lb/1,000 gal)

1 Kg (item #35-500-0001) $ 155.00

new

SENSORY EFFECTS OF ENARTIS TAN ELEGANCE:Addition of 100 ppm to a clarified Sauvignon Blanc must

INTENSITY

FruIT

FLOrALBALANCE

OVErALL EVALuTATION

CONTrOL ENArTIS TAN ELEGANCE

ACIDITYASTrINGENCY

22.5

33.5

44.5

5

enartis tan eLeGanceenartis tan elegance is a mixture of condensed tannins, mostly 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. on a sensory level, it enhances fruit and floral notes and increases structure and softness.

application: anti-oxidant protection; structure and aromatic complexity. dosage: 10-15 g/hl (0.8-1.2 lb/1,000 gal) during fermentation

1 Kg (item #35-350-0001 $ 170.000.25 Kg (item #35-350-0250) $ 46.25

enartis tan cLarpure ellagic tannin with high protein removal action. its chemical properties favor the natural action of endogenous tannins, enhancing structure, improving the fining process and balancing flavor. enartis tan clar also helps to fix and stabilize color pigments during the vinification of red wines, and enhance antimicrobial and antioxidant action of sulfur dioxide.

application: antioxidant protection; enhance structure; color stabilization. dosage: 3-6 g/hl (0.25-0.5 lb/1,000 gal) in juice 12.5 Kg (item #35-315-0012) $ 237.501 Kg (item #35-315-0001) $ 22.000.5 Kg (item #35-315-0500) $ 11.50

tannins For WHite Wine FerMentationPROTEIN REMOVAL

ANTIOXIDANT EFFECT STRUCTURE AROMA

INTENSITYCLARIFYING

EFFECT TYPES OF AROMAS

ENARTIS TAN BLANCPure gallotannin

ELDErBErrY

ENARTIS TAN CLARPure ellagic tannin

OAK

ENARTIS TAN CITRUSBlend of condensed and gallic tannin

CITruS, WHITE FLOWErS

ENARTIS TAN ELEGANCEGrape skin based tannin

WHITE FruIT, WHITE FLOWErS

ENARTIS TAN AROMBlend of gallic and digallic tannins and yeast derivatives rich in antioxidant peptides

PINEAPPLE, PASSION FruIT, GrAPEFruIT

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Enartis Tan Elegance is a blend of condensed tannins largely extracted from white grape skins. It is recommended for use in white wine fermentations where its multiple effects include:

BETTER CLARIFICATION After alcoholic fermentation, better clarification of wines is observed. This effect is evident not only when comparing wines with no tannin addition, but also wines treated with other tannins that are usually recommended for this phase of winemaking. Improved clarity is also evident in juice when Enartis Tan Elegance is added at the same time as enzyme addition.

BETTER COLOR HUEThe wine has a tint that is generally fresher, younger and characterized by a green tone, all of which are maintained for longer periods of time.

FRESHER, MORE INTENSE AND LASTING AROMAS In particular, floral aromas and aromas of white fruit are evident in aromatic as well as neutral grapes, without interfering with other sensory characteristics contributed by grapes.

BETTER BALANCE At the end of alcoholic fermentation, wines possess good structure and balance, and are ready to be consumed without the use of excessive corrective actions.

BETTER RESISTANCE TO OXIDATIONThe antioxidant effect of tannins is expressed not only as an improvement in hue, but also as a tendency to minimize over-oxidation.

HOW TO USE When: in must, before or after racking How much: 10-15 g/hL (0.8-1.2 lb/1000 gal)

...about enartis tan eleganceEFFECTS OF ENARTIS TAN ELEGANCE IN WHITE WINE FERMENTATION

know more

10

5

0A ninnaTlortnoC

20

15

Tannin B

turbidity(NTU)

yellow-green(Cielab a)

15

10

0ecnagelEEnartis TanA ninnaTlortnoC

35

20

Tannin B

5

25

30

TEST

TANNIN A

ENARTIS TANELEGANCE

0.11

0.3

0.25

0.2

0.15

4 7 days

OD

420

nm

2.5

1

0.5aromatic intensity

lategevlarolf

4

3

fruit

1.52

3.5

4.5

oak

2.5

softness sweetness astringency

4

3

acidity1.5

2

3.5

4.5

balance overallimpression

CONTROL

ENARTIS TAN ELEGANCE

TANNIN B

ecnagelEEnartis Tan

SAUVIGNON BLANC TO WHICH 100 PPMOF ENARTIS TAN ELEGANCE WAS ADDED AT THE ENZYMATIC STAGE

GRENACE BLANC TO WHICH 100 ppmOF ENARTIS TAN ELEGANCE WAS ADDED AFTER RACKING OF MUST

MACABEO TO WHICH 70 ppm OF ENARTIS TAN ELEGANCEWAS ADDED TO MUST AFTER RACKING

OVER-OXIDATION TEST

10

5

0A ninnaTlortnoC

20

15

Tannin B

turbidity(NTU)

yellow-green(Cielab a)

15

10

0ecnagelEEnartis TanA ninnaTlortnoC

35

20

Tannin B

5

25

30

TEST

TANNIN A

ENARTIS TANELEGANCE

0.11

0.3

0.25

0.2

0.15

4 7 days

OD

420

nm

2.5

1

0.5aromatic intensity

lategevlarolf

4

3

fruit

1.52

3.5

4.5

oak

2.5

softness sweetness astringency

4

3

acidity1.5

2

3.5

4.5

balance overallimpression

CONTROL

ENARTIS TAN ELEGANCE

TANNIN B

ecnagelEEnartis Tan

SAUVIGNON BLANC TO WHICH 100 PPMOF ENARTIS TAN ELEGANCE WAS ADDED AT THE ENZYMATIC STAGE

GRENACE BLANC TO WHICH 100 ppmOF ENARTIS TAN ELEGANCE WAS ADDED AFTER RACKING OF MUST

MACABEO TO WHICH 70 ppm OF ENARTIS TAN ELEGANCEWAS ADDED TO MUST AFTER RACKING

OVER-OXIDATION TEST

10

5

0A ninnaTlortnoC

20

15

Tannin B

turbidity(NTU)

yellow-green(Cielab a)

15

10

0ecnagelEEnartis TanA ninnaTlortnoC

35

20

Tannin B

5

25

30

TEST

TANNIN A

ENARTIS TANELEGANCE

0.11

0.3

0.25

0.2

0.15

4 7 days

OD

420

nm

2.5

1

0.5aromatic intensity

lategevlarolf

4

3

fruit

1.52

3.5

4.5

oak

2.5

softness sweetness astringency

4

3

acidity1.5

2

3.5

4.5

balance overallimpression

CONTROL

ENARTIS TAN ELEGANCE

TANNIN B

ecnagelEEnartis Tan

SAUVIGNON BLANC TO WHICH 100 PPMOF ENARTIS TAN ELEGANCE WAS ADDED AT THE ENZYMATIC STAGE

GRENACE BLANC TO WHICH 100 ppmOF ENARTIS TAN ELEGANCE WAS ADDED AFTER RACKING OF MUST

MACABEO TO WHICH 70 ppm OF ENARTIS TAN ELEGANCEWAS ADDED TO MUST AFTER RACKING

OVER-OXIDATION TEST

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PRiMARY FERMENtAtiONprimary fermentation is the most crucial phase of winemaking; a well-conducted fermentation will surely result in a quality wine. especially in white wine fermentation, yeast are important contributors to the aromatic characteristics of wine because they enhance the varietal character of the grape and produce fermentation aromas. the choice of yeast strain, its nutrition needs and the use of biological coadjuncts are fundamental in determining the final characteristics of wine.

WHitE WiNE FERMENtAtiON

Active Dry Yeast

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.

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.

yeast strain which preserves varietal characters and produces fermentation aromas. when fermented at temperatures between 15-17°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.

produces very intense and fresh aromas of green apple, pear and flowers. these aromas are very stable over time, therefore it’s recommended for the vinification of white wines obtained from neutral grapes and for the production of very aromatic wines destined for the production of spirits.

Saccharomyces cerevisiae recommended for young white wine and rosé wine production. alcohol tolerance up to 14% v/v. optimum fermentation temperature range 16 to 30°c.

vQ 10

vQ assMansHausen enartis FerM aroMa WHite

enartis FerM es 123

enartis FerM sB

application: tank fermentation of aromatic varieties.dosage: 20 g/hl (1.7 lb/1,000 gal)

10 Kg (item #45-500-0010) $ 570.000.5 Kg (item #45-500-0500) $ 44.00

application: Fruity white wines obtained from neutral grapes; wines destined for the production of spirits.dosage: 20 g/hl (1.7 lb/1,000 gal)

10 Kg (item #45-105-0010) $ 480.000.5 Kg (item #45-105-0500) $ 39.00

application: white and rosé wines; production of tank fermented sparkling wines (charmat method); re-fermentation after sugar addition.dosage: 20-40 g/hl (1.67 - 3.3 lb/1,000 gal)

10 Kg (item #45-155-0010) $ 280.000.5 Kg (item #45-155-0500) $ 24.00

application: complex white wines.dosage: 20 g/hl (1.7 lb/1,000 gal)

10 Kg (item #45-510-0010) $ 570.000.5 Kg (item #45-510-0500) $ 44.00

application: Fruity white wines obtained from neutral grapes and thiol-producing varieties; prevents light-struck defect.dosage: 20 g/hl (1.7 lb/1,000 gal)

10 Kg (item #45-110-0010) $ 480.000.5 Kg (item #45-110-0500) $ 39.00

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enartis FerM es PerLaGe

a strain selected for the production of traditional method sparkling wines. it produces wines with very elegant and clean aromas that express the characteristics of the grape variety and of the region. it is resistant to high sugar and alcohol concentrations, low ph and low temperatures. it allows for complete and quick sugar consumption and avoids the production of undesirable compounds. it can also be successfully used during primary fermentation of white wines.

application: Fermentation of base wine for sparkling wines; varietal white wines; bottle and tank fermented sparkling wines.dosage: 20 g/hl (1.7 lb/1,000 gal) in primary fermentation 10-20 g/hl (0.8-1.7 lb/1,000 gal) in sparkling wine production

10 Kg (item #45-180-0010) $ 480.000.5 Kg (item #45-180-0500) $ 39.00

FERMENTATION KINETICS AT 59°F (15°C)

CO2 p

rodu

ced

/ g

TOP 15 VINTAGE WHITEES 181

2 7 14 30DAYS0

2

4

6

8

10

enartis FerM toP 15a 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: 20 g/hl (1.7 lb/1,000 gal)

10 Kg (item #45-150-0010) $ 420.000.5 Kg (item #45-150-0500) $ 24.50

enartis FerM 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.

enartis FerM es 181

Ferments well at low temperatures and with adequate nutrition. produces fermentation aromas which integrate without overshadowing varietal character. it possesses intense ß-lyase activity, therefore it’s recommended for the fermentation of aromatic varieties such as Sauvignon Blanc.

application: Fermentation at low temperatures; reductive fermentation; varietal white wines; Sauvignon Blanc.dosage: 20 g/hl (1.7 lb/1,000 gal)

10 Kg (item #45-120-0010) $ 480.000.5 Kg (item #45-120-0500) $ 39.00

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.

application: white wines with varietal characteristics; fermentation and ageing in barrels; wines with large volume on the palate.dosage: 20 g/hl (1.7 lb/1,000 gal)

10 Kg (item #45-115-0010) $ 480.000.5 Kg (item #45-115-0500) $ 39.00

application: Fruity white wines obtained from neutral grapes.dosage: 20 g/hl (1.7 lb/1,000 gal)

10 Kg (item #45-165-0010) $ 420.000.5 Kg (item #45-165-0500) $ 24.50

enartis FerM toP FLoraL

a strain that produces intense floral aromas of white roses, hawthorn, etc. and of sweet white fruit such as pear and apricot. it is suitable for the fermentation of white wines as well as rosé and young red wines to enhance aromatic complexity.

application: Fresh and easy to drink wines.dosage: 20 g/hl (1.7lb/1,000 gal)

10 Kg (item #45-160-0010) $ 420.000.5 Kg (item #45-160-0500) $ 24.50

enartis FerM vintaGe WHite

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go to www.enartisvinquiry.com to download enartis vinquiry Style Sheets under technical information, winemaking.

yeast/varietaL recoMMendations For WHite Wines

VARIETAL

VQ 10VQ ASS

MANSHAUSE

N

AROMA W

HITE

ES 12

3

ES 18

1

SBQ7ES PE

RLAGE

TOP 1

5

TOP E

SSEN

CE

TOP F

LORA

L

VINTA

GE WHITE

WILLIA

MS SELY

EM

ENARTIS VINQUIRY STYLE SHEET

ALBARIÑO Aromatic Whites

ARNEIS Aromatic Whites

CHARDONNAY Oak Aged Whites, Aromatic Whites

CHENIN BLANC Aromatic Whites

GEWÜRZTRAMINER Aromatic Whites

MARSANNE Aromatic Whites

MUSCAT Aromatic Whites

PETIT MANSENG Aromatic Whites, Oak Aged Whites

PETIT MANSENG - LATE HARVEST

Aromatic Whites, Oak Aged Whites

PINOT BLANC Aromatic Whites

PINOT GRIS Aromatic Whites

RIESLING Aromatic Whites

ROUSANNE Aromatic Whites, Oak Aged Whites

SAUVIGNON BLANC Aromatic Whites, Oak Aged Whites

SEMILLON Aromatic Whites

VIOGNIER Aromatic Whites

VQ 10VQ

ASSMANSHAU-SEN

AROMA WHITE

ES 123 ES 181 ES PERLAGE Q7 SB TOP 15 TOP ESSENCE TOP FLORALVINTAGE WHITE

SPECIESS. cerevi-

sae ex ph.r bayanus

S. cerevisae S. cerevisae S. cerevisaeS. cerevi-

sae ex ph.r bayanus

S. cerevi-sae ex ph.r bayanus

S. cerevisaeS. cerevisae

ex ph.r bayanus

S. cerevisae ex ph.r

bayanusS. cerevisae S. bayanus S. cerevisae

TEMPERATURE 10-25°C (50-77°F)

20-30°C (57-86°F)

15-24°C (59-75°F)

10-25°C (59-77°F)

10-20°C (50-68°F)

10-30°C (50-86°F)

15-26°C (59-79°F)

10-25°C (50-77°F)

10-28°C (50-82°F)

15-25°C (59-77°F)

10-25°C (50-77°F)

14-24°C (57-75°F)

LAG PHASE Short Long Medium Short Short Short Short Short Short Short Medium Short

FERMENTATION SPEED

Medium-High Slow Medium Medium High High High High High Medium Medium Medium

ALCOHOL TOLERANCE

17% 15% 15% 14% 16.5% 17% 15% 15% 17% 15% 15% 15.5%

KILLER FACTOR Killer Neutral Killer Killer Killer Killer Neutral Neutral Killer Killer Neutral Killer

COMPATIBILITY WITH MLF

Neutral Good Neutral Poor Poor Poor Good Neutral Neutral Poor Good Good

NITROGEN NEED

Low Medium Medium-High High Low Low Low Low Low Medium Medium High

OXYGEN DEMAND

Low Low Medium Medium Medium-Low Low Low Low Low Medium Medium Medium-High

SENSORY CHARACTERI-STICS

NeutralEnhances Varietal

CharacterEsters Esters

Enhances Varietal

CharacterNeutral

Enhances Varietal

CharacterNeutral Neutral Esters Esters

Enhances Varietal

Character

APPLICATIONS

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

YOuNG WHITE

WHITE TO BE AGED

WHITE TO BE AGED

WHITE TO BE AGED

WHITE TO BE AGED

WHITE TO BE AGED

WHITE TO BE AGED

WHITE TO BE AGED

SPArKLING SPArKLING SPArKLING SPArKLING

enartis FerM yeast: Quick reFerence cHart For WHite Wines

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Yeast Cultures on Slantsenartis vinquiry maintains a supply of freshly prepared cultures from august 1st to november 15th. cultures can also be prepared out of season upon client request. each slant is provided with 400 ml grape juice medium and detailed instructions for propagation and handling. yeast slants can be refrigerated up to 2 weeks before use.

YEAST STRAIN CHARACTERISTICS ITEM #PRICE PER SLANT

ASSMANSHAUSEN, UCD 679

Favored for spicy, fruit aromas. Improved color due to low phenol adsorption by yeast. 30-046-0000 $ 45.00

FRENCH WHITE, PASTEUR INSTITUTE

Slow to moderate fermenter for Chardonnay and other whites. 30-050-0000 $ 45.00

PRISE DE MOUSSE, UCD 594

Slow starting and slow fermenting, higher ester production. Easy to stop with residual sugar. 30-052-0000 $ 45.00

STEINBERG, GEISENHEIM Single strain isolate that originates from polyculture for riesling and other fruity whites. 30-056-0000 $ 45.00

STEINBERG, UCD 529 used for riesling and Gewurztraminer. Cold tolerant, moderate fermenter at cool temperatures. Fruit and ester aromas. 30-055-0000 $ 45.00

application: wines destined for short-medium ageing; enhance tropical and citrus notes; fast fermentations.

2 l (item #30-057-0001) $ 325.00

enartis FerM Q7

enartis Pro r

pinot noir isolate from napa, ca. can be used in the production of aromatic white wines to enhance aromas of citrus and tropical fruit. due to its low nutrient requirements, very low production of h2S and va, and steady fermentation rate, it is the ideal strain to ensure complete fermentations with added aromatic complexity. particularly useful for fermentations in reductive conditions.

Formerly known as Prolie 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.

liquid Yeast Cultures

Yeast Polysaccharides

application: enhance volume and structure.dosage: 20-30 g/hl (1.7-2.5 lb/1,000 gal)

10 Kg (item #35-450-0010) 1 Kg (item #35-450-0001)

enartis Pro aroMFormerly known as Prolie Arom.a yeast derivative used during the fermentation of white must to ensure antioxidant protection and contribute mannoproteins. at the end of fermentation, wines are fresher and have more intense aromatic profiles. recommended for young white wines.

application: Fresh and young whites; improved mouthfeel and anti-oxidant protection.dosage: 30-50 g/hl (2.5-4.2 lb/1,000 gal)

1 Kg (item #35-400-0001) $ 62.00

$ 310.00$ 35.00

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CONTROL PROLIE BLANCO

VOLATILE ACIDITY (g/L) 0.31 0.2

TOTAL PHENOLS INDEX (O.D. 280 nm)

15.5 17.5

ANTHOCYANINS (ppm) 123 180

TANNINS (g/L) 0.45 0.58

COLOr INTENSITY 1.67 1.91

HuE 0.56 0.47

ANTI-OXIDANT EFFECT OF ENARTIS PRO BLANCO: Rosé wine treated with 200 ppm of Enartis Pro Blanco at the juice stage after 12 hours of skin contact

enartis Pro BLancoFormerly known as Prolie Blanco.a yeast derivative obtained by the thermal treatment of a strain with high production of sulfur peptides containing antioxidant activity. when used during the fermentation of white must, it assures elevated antioxidant protection and contributes large quantities of immediately free mannoproteins. at the end of fermentation, wines are fresher, have more intense and lasting aromas, are softer on the palate and are chemically more stable. color is maintained for a longer period of time and the increased freshness improves the longevity of the wine. recommended for big white and rosé wines. helps to integrate the oak aromas of oak fermented whites. promotes tartrate and protein stability.

Fermentation adjuvant containing yeast hulls 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: 20-30 g/hl (1.7-2.5 lb/1,000 gal).

1 Kg (item #35-921-0001) $ 145.00

application: complex and structured white wines; white wines with improved ageing capacity; rosé wines.dosage: 10-30 g/hl (0.8-2.5 lb/1,000 gal)

1 Kg (item #35-410-0001) $ 99.00

ENARTIS PRO RANGE: CHARACTERISTICS AND APPLICATIONS

PRO AROM PRO BLANCO PRO R PRO UNO

COMPOSITION Yeast derivative Yeast derivative Yeast derivative Yeast derivative

CONTRIBUTION TO THE WINE

Mannoproteins Antioxidant peptides

Immediately free mannoproteins Antioxidant peptides

Mannoproteins Immediately free mannoproteins

ENOLOGICAL EFFECT

Aroma protection Color protection

Aroma protection Color protection Mouthfeel

MouthfeelColor stabilizationSoften astringency

MouthfeelAroma stabilization Protein stabilizationSoften astringency

APPLICATION Light whites Structured whites rosé wines

White winesred wines

White winesred wines

HOW TO USE Addition at yeast inoculation

Addition at yeast inoculation Addition at yeast inoculation

Addition at yeast inoculation

enartis Pro unonew

...about enartis Proknow more

The first stage of vinification is critical to wine quality. Protecting new wine from oxidation and stabilizing the aromatic and polyphenolic profile of grapes prevents rapid ageing of color and aroma as well as the formation of unpleasant herbaceous and bitter qualities. The Pro range, Enartis’ biological coadjuncts, supplies mannoproteins and

natural antioxidants which increase the stabilizing action of polysaccharides released from yeast during fermentation as well as the antioxidant action of sulfur dioxide. This results in wines with a longer shelf life, greater stability, and better sensory qualities.

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28

MACERAtiONthe final quality of wine - aromatic profile, color stability and intensity, structure, tannic quality and ageing potential - is largely dependent on maceration. Maceration enzymes and tannins are effective tools to aid the winemaker in obtaining the desired results.

RED WiNE FERMENtAtiON

Maceration enzymes

Formerly known as Enartis Zym Couleur. 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 couleur are therefore richer in phenolic substances, more intense and fruity on the nose and more structured on the palate. enartis Zym couleur also enhances color stability and often color intensity. recommended for a faster extraction of color and tannins from unripe or moldy grapes.

enartis Zym Balance is the outcome of three years of experimentation conducted by the r&d department of enartis. the result is an optimal formulation for the maceration of good quality red grapes. it is a powdered pectolytic enzyme containing a spectrum of complimentary activities. this product extracts polyphenolic substances from the skins, resulting in the stabilization of color compounds. enartis Zym Balance allows for the production of wines which are not only richer in polyphenolic substances but possess greater antioxidant capacity as well. wines produced using enartis Zym Balance have better color, aroma complexity, structure and balance when compared to others. enartis Zym Balance is recommended for the production of big red wines.

this liquid enzyme possesses pectinolytic and macerative activities and is resistant to temperatures over 70°c (158°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.

enartis ZyM coLor

enartis ZyM BaLance

enartis ZyM t-red

application: young or medium-aged reds; optimal color extraction with minimal solids contact.dosage: 20-40 g/ton

0.5 Kg (item #35-135-0500) $ 80.00PRESSURE EVOLUTION DURING FILTRATION

CONTrOLENArTIS ZYM T-rED

VOLuME (hL)

PrESSurE (bar)

0 60 80

1.0

2.0

5.0

3.0

4.0

4020 75

critical pressure

100

application: young reds; red wines produced using thermovinification.dosage: 5-40 ml/ton

1 Kg (item #35-145-0001) $ 70.00

application: Structured and complex red wines; wines with improved ageing capacity.dosage: 20-40 g/ton

0.25 Kg (item #35-140-0250) $ 53.00

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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.

enartis ZyM coLor PLus

application: extraction and stabilization of color from red grapes.dosage: 20-40 g/ton

1 Kg (item #35-141-0001) $ 180.000.25 Kg (item #35-141-0250) $ 47.50

enZyMe ProPerties in red Wine viniFication

PRODUCT FORM ACTIVITY APPLICATIONS ENOLOGICAL EFFECTS DOSAGE

ENARTIS ZYM BALANCE PowderPectinaseHemicellulaseCellulase

Maceration of red grapes destined for grand red wines

Increased structureIncreased polyphenolic potentialBetter olfactory complexityImproved color stability

20-40 g/ton

ENARTIS ZYM COLOR Powder PectinaseHemicellulaseCellulase

Maceration of red grapes destined for early to market red wines

Improved color stbilityIncreased organoleptic balance

20-40 g/ton

ENARTIS ZYM COLOR PLUS Powder

PectinaseHemicellulaseCellulaseProtease

red wines with intense, stable colorImproved color stabilityImproved balance

20-40 g/ton

ENARTIS ZYM T-RED LiquidPectinaseHemicellulaseCellulase

Thermovinification and maceration of red grapes destined for early to market red wines

Improved color stabilityEasier clarificationIncreased filtration yield

5-40 mL/ton

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ENZO CAGNASSO - C.L. in Viticoltura ed Enologia, università di TorinoBARBARA SCOTTI - Enartis, Esseco GroupDARKO OBRADOVIC - Enartis, Esseco Group Australian representativeIt is well known that polysaccharides in grape juice can eventually result in clogged wine filters. This has repercussions in terms of costs and the filtration process, especially when bottling young wines. The filter-clogging polysaccharides present in wines made from healthy grapes are mostly pectins originating in grape cell walls. The loss of colloidal properties associated with these compounds is the result of hydrolysis catalyzed by enzymes like pectinases but also cellulases and hemicellulases. During the 2006 harvest, the enzymatic preparation Enartis Zym T-red was tested in order to evaluate its effect during red grape maceration and on wine filterability.

EXPERIMENTAL DESIGN The experiment was carried out at the “Il Tralcio srl” winery located at Bricherasio in Turin Province. The enzyme used, Enartis Zym T-red, is a pectolytic enzyme with complementary cellulase and hemicellulase activities. It is recommended for maceration and thermal maceration of red grapes. In this trial, the enzyme addition during maceration was evaluated for its effects on:• wine phenolic composition• wine filterability• wine organoleptic qualityThe fermenters used in the experiment had a capacity of 800 hL and were equipped with temperature control (max 30°C). The samples collected during maceration were frozen and stored until analyzed. A test to determine ease of filtration was carried out using a depth filter with a filtration surface of 5 m2. Filtration was applied as following:• precoating: 10 Kg of cellulose adjuvant• accretion: 6 + 6 Kg course diatomaceous earth • filtered wine volume: 100 hL for each treatmentThe experimental design is shown in Figure 1. Table 1 summarizes the operations notebook.

RESULTSChemical and phenolic composition of winesAlcoholic fermentation during skin maceration proceeded normally in both treatments as shown by the ethanol evolution in Figure 2.

After sugar addition, carried out right after the first racking, the fermentation progress was better in the TT (control) treatment. Total Anthocyanin (AT) and non-anthocyanic flavonoid (FNA) extraction kinetics during the maceration phase did not seem to show any significant differences between treatments (Figures 3 and 4).

...about enartis Zym t-redUSE OF ENZYMATIC PREPARATION IN RED WINE MACERATION AND ITS EFFECT ON WINE FILTRATION

know more

COMPARISON FILTRATION YIELD ANALYSIS

GRAPE RECEIPT: GRAPE BLEND PINEROLESE DOC

MACERATION - DAILY SAMPLING AFTER THE EVENING PUMP OVER: STORE AT 2-3 °C

WINE RACKING SAMPLING

AFTER MLFSAMPLING

CONTROL ˜ 70.000 Kg

ENZYME TREATMENT˜ 70.000 Kg

FILLED TANK: HOMOGENIZATION OF THE TOTAL MASS

BY PUMP OVERSAMPLING EE-1, TT-1

TT EE

Homogeneous mass repartition (Y shape hose)

FILLED TANK: ADDITION OF THE 2ND DOSE OF ENZYME

(1 mL/100 Kg OF TOTAL GRAPE) DURING PUMP OVER

Addition of the 1st dose of ENZYME (1 mL/100 Kg of grape) when 50% of the total mass was reached.

ANALYSISBasic Parameters

ANALYSISColor Extraction

ANALYSISPhenolic CompoundsBasic Parameters

FIGurE 1 - EXPErIMENT DESIGN

TABLE 1 - OPErATIONS NOTEBOOK (dd.mm.yyyy)DATE HOUR DESCRIPTION

29.09.2006 9.00 CruSH BEGINS (PINErOLESE rOSSO DOC GrAPE BLEND WITH ABOuT 50% OF BArBErA GrAPE) 15.00 + 1 Kg POTASSIuM METABISuLFITE 17.30 + 5 Kg ACTIVE DrY YEAST + 3 Kg ENArTIS TAN rOuGE + 4 Kg SuPErVIT 18.30 + 2 Kg POTASSIuM METABISuLFITE 19.40 TrEATMENT EE: + 700 mL ENArTIS ZYM T-rED30.09.2006 10.00 + 1 Kg POTASSIuM METABISuLFITE 14.30 + 5 Kg ACTIVE DrY YEAST + 3 Kg ENArTIS TAN rOuGE + 4 Kg SuPErVIT 17.30 + 2 Kg POTASSIuM METABISuLFITE 19.00 TOTAL MASS ABOuT 7 ton, TrEATMENT EE: + 700 mL ENArTIS ZYM T-rED01.10.2006 9.00 PuMP OVEr BEGINS (30 MIN EVErY 6 HOurS)05.10.2006 20.00 PuMP OVEr ENDS06.10.2006 16.00 rACKING, + 4 Kg ENArTIS TAN rOuGE, SCALE DOWN TO 400 hL FOr EACH TrEATMENT08.10.2006 CHAPTALIZATION21.11.2006 rACKING, + 50 mg/L POTASSIuM METABISuLFITE0 4.01.2007 rACKING, + 40 mg/L POTASSIuM METABISuLFITE15.02.2007 rACKING, + 30 mg/L POTASSIuM METABISuLFITE28.02.2007 FILTrATIONNOTESTT= control; EE=enzyme additionTANENOL ROUGE: preparation with hydrolysable and condensed tanninsSUPERVIT: yeast nutrient

AF KINETICS

Maceration time (hours)

EE TT

FIGurE 2 - ALCOHOLIC FErMENTATION EVOLuTION DurING MACErATION

rACKING

% v

ol

12

10

8

6

4

2

00 50 100 150 200 250

TOTAL ANTHOCYANS (AT)

Maceration time (hours)

EE TT

FIGurE 3 - TOTAL ANTHOCYANS EVOLuTION DurING MACErATION

mg/

L

1000

800

600

400

200

00 50 100 150 200 250

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The initial decrease observed for both parameters was most likely due to a lack of homogeneity in the must as a result of the time required for grape reception (about 36 hours). The amount of total flavonoids reached at draining (about 2550 mg/L in both treatments) was enough to assure sufficient structure in a wine primarily produced from Barbera grapes.The major analytical parameters measured at racking and at the time of filtration are showed in Table 2. Malolactic fermentation was complete one month after draining. The two treatments appeared slightly different in their total acidity.

Data on the phenolic composition of the wines is shown in Table 3. About a 50% reduction in the anthocyanic composition occurred in less than five months. The total anthocyanins (AT), bound and monomeric, were slightly higher in the TT treatment; however, the fraction of bound anthocyanins was higher in treatment EE. After filtration, the analysis of tannins in the samples highlighted a higher content in proanthocyanidins (PC) and a lower content in flavans reactive to vanillin (FrV) in the EE treatment compared with the TT treatment. The corresponding value FrV/PC, inversely related to the average degree of polymerization, was therefore slightly lower in the EE compared to the TT treatment. A lower FrV/PC usually correlates with less aggressive, astringent tannins.

Color fraction index at pH 0 (Di Stefano et al., 1997) provided information on the binding status of pigments (Table 4). There is evidence that the enzymatic treatment, even within a few days after devatting, produced a higher concentration of polymerized pigments (dTAT) which remained stable throughout storage. After filtration a decrease in dTAT’ and PP values was observed. Due to retention of macromolecules of higher dimensions, the total polymerized fraction (dAT’ and dTAT’) was greater in EE after filtration.

Color evolution after 5 months from draining is summarized in Table 4 using the classic Glories color index (IC’and TC) and CIELAB. Color intensity (IC’) and color hue (TC) in the two treatments did not show significant differences. Moreover, it should be noted that filtration caused a reduction in the Glories index values reflecting what was already observed for the polymeric pigments. Analyzing the CIELAB results, there was a greater yellow component (b*) in the TT treatment which was also reflected in the hue (h*) which appeared less red compared to the enzymatic treatment (EE). Moreover the EE treatment showed lower L* (lightness) and also lower chroma (C*), inversely correlated with color intensity.

Filterability The critical pressure above which it was necessary to stop the filtration cycle, as indicated by the filter operator, was about 3.6 bar. This value was reached after 75 hL of control wine (TT) were filtered. This is 25% lower than the EE wine with a similar pressure evolution. The duration of the filter cleaning cycle was evaluated for as much as 20 minutes. In an operative context, for a batch of 400 hL, it is reasonable to hypothesize that 5 cycles of filtration would be required for a wine like the control wine whereas only 4 would be necessary for a wine treated with the enzyme Enartis Zym T-red. Therefore, with a similar flow rate, operation time could be reduced by 20%. The cost difference is shown in Table 5. In this trial the technological operations were carried out in parallel. The differences were essentially due to the use of the enzymatic preparation, the product and the filtration time.

COLOr CHArACTErISTICS: CIELAB AND GLOrIESCOLOr INDEX BEFOrE (PF) AND AFTEr FILTrATION (DF)

SAMPLE L* a* b* h*(°) C* IC(1cm)

TC %yellow

% red

%blue

EE-PF 7.64 37.22 13.15 19.5 39.48 13.60 0.600 32.9 54.9 12.2

EE-DF 9.52 40.23 16.39 22.2 43.44 13.32 0.591 32.8 55.5 11.7

TT-PF 8.05 37.76 13.85 20.1 40.22 13.57 0.580 32.4 55.8 11.8

TT-10 10.39 41.38 17.87 23.4 45.08 13.12 0.570 32.2 56.5 11.2

TABLE 4

ANALYTICAL PArAMETErS MEASurED AT DrAWING OFF AND FILTrATION

SAMPLE CODE

DATE ALCOHOL%VOL

pH TOTALACIDITY (g/L)

TARTARICACID (g/L)

MALIC ACID (g/L)

NOTES

EE-10 10-oct 11.0 3.35 7.9 3.7 1.6 Drawing off

EE-PF 28-feb 13.0 3.45 6.0 2.4 - Before Filtration

EE-DF 28-feb 13.0 3.45 6.0 2.4 - After Filtration

TT-10 10-oct 12.2 3.39 7.6 3.6 1.5 Drawing off

TT-PF 28-feb 12.8 3.46 5.5 2.2 - Before Filtration

TT-DF 28-feb 12.8 3.44 5.4 2.3 - After Filtration

TABLE 2

PHENOLIC COMPOuND FrOM DrAWING OFF TO FILTrATION

SAMPLE CODE

DATE AT (mg/L)

AM (mg/L)

% AC FT (mg/L)

FRV (mg/L)

PC (mg/L)

FRV/PC

EE-10 10-oct 745 342 54.1 2389 - - -

EE-11 21-nov 448 279 37.7 2117 - - -

EE-12 20-dec 461 264 42.7 1835 - - -

EE-before filtr.

28-feb 358 207 42.1 1813

EE-after filtr.

28-feb 347 209 39.8 1776 795 2684 0.296

TT-10 10-oct 766 504 34.2 2401 - - -

TT-11 21-nov 480 329 31.4 2214 - - -

TT-12 20-dec 490 316 35.5 1936 - - -

TT-before filtr.

28-feb 401 247 38.4 1944 - - -

TT-after filtr.

28-feb 396 243 38.6 1930 829 2560 0.324

TABLE 3AT= total anthocyans; AM= monomeric anthocyans; AC= bound anthocyans; FT= total flavonoids; FrV= flavans reactive with vanillin; PC= proanthocyanidins

COST DIFFErENCE BETWEEN CONTrOL AND ENZYME TrEATMENT BASED ON 400 hL EXTrAPOLATING

5 CYCLES FOr TT AND 4 CYCLES FOr EE. OPERATION/PRODUCT AMOUNT UNITARY COST

(€)CONTROL

TREATMENT COST (€)

ENZYME TREATMENT

COST (€)

Enzyme Enartis Zym T rED 0.8 L 78.90 - 63.12

Precoating 10 Kg 2.01 20.10 -

Diatomaceous earth 12 Kg 0.94 11.28 -

Wine loss(1.5 L/Kg diatomaceous earth)

18 L 1.27 (bulk wine) 22.86 -

Operator 1.5 hours 18.00 27.00 -

Electricity 0.60 -

Diatomaceous earthwaste treatment

22 0.50 11.00 -

92.84 63.12

Difference (EE-TT) -29.72

Difference per hL -0.0743

Total

TABLE 5

NON-ANTHOCYANIC FLAVONOIDS (FNA)

Maceration time (hours)

EE TT

FIGurE 4 - NON-ANTHOCYANIC FLAVONOID EVOLuTION DurING MACErATION

mg/

L

1600

1200

800

400

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tannins and Oak Derivatives

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 So2.

enartis tan FP

application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.dosage: 150-400 g/ton at the crusher or during fermentation

15 Kg (item #35-300-0015) $ 290.000.5 Kg (item #35-300-0500) $ 15.00

ControlEnzyme-treated wine

volume (hL)

p(bar)

0 60 80 100

1,0

2,0

5,0

3,0

4,0

4020 75

PrESSurE EVOLuTION AS FuNCTIONOF THE FILTErED VOLuME

FIGurE 5

(Arrow indicates critical pressure above which filtration cycle should be halted; red line - enzyme-treated, yellow-control)

In reality, other factors also contribute to cost differences. For example, it is difficult to quantify maintenance costs and amortization estimates as a result of higher equipment usage. And, while it is a less tangible cost, it is necessary to point out that lower consumption of diatomaceous earth contributes to a safer working environment. The cost of the enzyme treatment was reduced due to the lower amount of operations that had to be carried out.Duo-Trio tests were used to highlight sensory differences between treatments. results are shown in Table 6. A number of judges who paired the samples correctly attributed differences to increased softness in the enzyme-treated wine.

CONCLUSIONSIn summary, results indicate the following effects of Enartis Zym T-red enzyme:1. promotion of anthocyanin binding. This binding resulted in production of more stable color; 2. shorter time needed for filtration;3. enzyme treatment was more cost effective; 4. using Enartis Zym T-red contributed to superior organoleptic quality of treated wines.REFERENCESBoulton r.B. (1996) A method for assessment of copigmentation in red wine. Presented at the 47th Annual Meeting of the American Society for Enology and Viticulture, reno, NV, June 1996.Di Stefano r., M.C. Cravero and N. Gentilini. (1989) Metodi per lo studio dei polifenoli dei vini. L’Enotecnico, 25, 83-89.Di Stefano r., and M.C. Cravero (1991) Metodi per lo studio dei polifenoli dell’uva. riv. Vitic. Enol., 44, 37-45.Di Stefano r., I. ummarino, and N. Gentilini (1997) Alcuni aspetti del controllo di qualità nel campo enologico. Lo stato di combinazione degli antociani. Ann. Ist. Sper. Enol.Asti, 27, 105-121.Glories Y. (1984). La couleur des vins rouges. 2me partie. Mesure, origine et interprétation. Conn. Vigne Vin., 18, 253-271.Patz C.-D., A. Blieker. ristow, H. (2003) Application of FT-Ir spectrometry in wine analysis. Anal. Chim. Acta, 513, 81-89.Piracci A. (1994) Evaluation instrumentale de la couleur. J. Int. Sci. Vigne Vin, 28, 247-265.

ACKNOWLEDGMENTWe would like to acknowledge Alberto Vaira for allowing use of facilities at his winery and Mauro rostagnol from Bricherasio “Il Tralcio srl” winery for winemaking assistance. Article published on “The Australian & New Zealand Grapegrower and Winemaker”, April 2008.

DuO-TrIO TEST rESuLTS

JuDGES 38

COrrECT MATCHES 22

MINIMAL NuMBEr OF COrrECT MATCHES (P = 0.05) 25

TABLE 6

enartis tan rouge is a mixture of tannins specifically designed to favor the stabilization of red wine color. when added during crushing, cold soak or maceration, it protects color molecules from oxidation and participates in the formation of tannin-anthocyanin complexes which are stable with time. additionally, enartis tan rouge reinforces the structure of the wine and imparts balance because it is not astringent.

enartis tan rouGe

application: anti-oxidant protection; color stabilization in red and rosé wines.dosage: 100-400 g/ton at the crusher or during fermentation 15 Kg (item #35-305-0015) $ 414.451 Kg (item #35-305-0001) $ 34.000.5 Kg (item #35-305-0500) $ 18.00

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enartis tan Fermcolor is a blend of condensed and hydrolysable tannins designed specifically for the production of red wines intended for medium-long ageing. when used during cold-soak maceration, it contributes to color stabilization, imparts aromatic complexity by increasing oak and fruit notes, and increases structure due to the sweet and low astringency tannins that it releases.

enartis tan FerMcoLor

application: Structured red wines with medium to long ageing potential.dosage: 200-400 g/ton during fermentation

10 Kg (item #35-304-0010) $ 360.001 Kg (item #35-304-0001) $ 42.00

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 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.

enartis tan red Fruit

application: wines with increased fruit aromas; color stabilization in red and rosé wines.dosage: 100-200 g/ton during fermentation. 1 Kg (item #35-385-0001) $ 185.00

Wine PHenoLic FinGerPrint For PressinG

decisions(pg. 6)

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G

enartis tan Xc is a blend of tannins developed to increase color stability in young red and rosé wines. it favors copigmentation between alcohol extracted co-factors and free anthocyanins in the must. the color complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins.

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.

incanto n.c.

application: color stabilization, increase aromatic complexity, increase volume and structure.dosage: 20-50 g/hl for red must

10 Kg (item #35-916-0010) $ 650.001 Kg (item #35-916-0001) $ 75.00

application: Stabilization through anthocyanin copigmentation; young to medium aged red wines; rosé.dosage: 360 g/ton rosé: 2-15 g/hl (0.2-1.2 lb/1,000 gal) 1 Kg (item #35-919-0001) $90.00

enartis tan Xcnew

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: 180-360 g/ton 1 Kg (item #35-920-0001) $150.00

enartis tan coLornew

a blend of condensed tannins, many extracted from fresh, ripe, white grape seeds. these proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. its use during maceration, or immediately after primary fermentation, allows for better development and retention of color and improved color stability over time, as well improved structure, without imparting astringency. when used in both red and white wine, it helps to reduce herbaceous notes, enhance fruit characters and to freshen the aroma.

enartis tan Fruitan

application: color stabilization of red and rosé wines; structured red wines.dosage: 50-200 g/ton

1 Kg (item #35-345-0001) $ 155.000.5 Kg (item #35-345-0500) $ 82.50

ENARTIS TAN ROUGE AND FRUITAN EFFECT ON COLOR STABILITY200ppm addition during the maceration of Dolcetto grapes

EXPErIMENTAL TANNIN FruITAN rOuGE

COLO

r (IN

TENS

ITY)

Pressing4

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End of Fermentation End of MLFR

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tannins For red Wine FerMentationCOLOR

STABILITYPROTEIN REMOVAL

ANTIOXIDANT EFFECT STRUCTURE AROMA

INTENSITY TYPES OF AROMAS

ENARTIS TAN COLORBlend of condensed gallic and ellagic tannins

CurrANT, SPICES

ENARTIS TAN FERMCOLORBlend of condensed and ellagic tannins

OAK, CHErrY

ENARTIS TAN FPBlend of condensed and ellagic tannins

OAK, SPICES

ENARTIS TAN FRUITANGrape seed based tannin

rED FruIT, SPICES

ENARTIS TAN RED FRUITCondensed tannins

STrAWBErrY, PruNES, CHErrY

ENARTIS TAN ROUGEBlend of condensed and ellagic tannins

SPICES, OAK

ENARTIS TAN XCBlend of condensed and oak tannins

SPICES, OAK

PRiMARY FERMENtAtiONthe use of yeast and fermentation coadjuncts allows wine to develop to its full potential while limiting the imperfections inherent in this phase. their use also minimizes corrective interventions in the later stages of winemaking.

Active Dry Yeast

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%).

enartis FerM toP 20

application: rosé wines; young or moderately aged red wines.dosage: 200 g/ton

10 Kg (item #45-130-0010) $ 420.000.5 Kg (item #45-130-0500) $ 24.50

vQ assMansHausenthe 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.dosage: 20 g/hl (1.7 lb/1,000 gal)

10 Kg (item #45-510-0010) $ 570.000.5 Kg (item #45-510-0500) $ 44.00

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.

incanto n.c. red

application: prevent reduction, reduce green notes, increase aromatic complexity, increase volume and structure.dosage: 20-50 g/hl for red must.

10 Kg (item #35-917-0010) $ 700.001 Kg (item #35-917-0001) $ 84.00

incanto n.c. WHiteSoluble powder, superior to typical oak alternatives. 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: anti-oxidant protection; enhance aromatic complexity; increase volume and structure.dosage: 5-30 g/hl for white must 10-50 g/hl for rosé and young red must

10 Kg (item #35-918-0010) $ 700.001 Kg (item #35-918-0001) $ 84.00

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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.

vQ 51

application: Structured, complex red wines; Bordeaux varietals.dosage: 200 g/ton

10 Kg (item #45-505-0010) $ 570.000.5 Kg (item #45-505-0500) $ 44.00

this blend of two different strains (Saccharomyces cerevisiae + bayanus) is highly successful in preventing sluggish and stuck fermentations with high alcohol tolerance (16.5%), scarce nitrogen needs, wide range of fermentation temperatures (12-34°c, 54-93°F), and a great capacity to dominate. it respects the varietal aromatic characteristics of the grape.

enartis FerM eZ FerM

application: prevention of sluggish and stuck fermentations; wine with high alcohol content; late-harvest wines.dosage: 200-400 g/ton

10 Kg (item #45-145-0010) $ 480.000.5 Kg (item #45-145-0500) $ 39.00

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.

enartis FerM es 488

application: red wines for medium to long ageing; new world style; grand red wines.dosage: 200 g/ton

10 Kg (item #45-185-0010) $ 480.000.5 Kg (item #45-185-0500) $ 39.00

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.

enartis FerM red Fruit

application: rosé wines; specialty wines such as Beaujolais nouve-au; fruity, young or moderately aged red wines.dosage: 200 g/ton

10 Kg (item #45-140-0010) $ 480.000.5 Kg (item #45-140-0500) $ 39.00

SENSORY PROFILE OF MERLOT FERMENTED WITH ENARTIS FERM RED FRUIT

CONTrOL ENArTIS FErM rED FruIT

SPICY

VIOLETSSTruCTurE

JAMASTrINGENCY

0123

456

this strain is characterized by the production of good fruit and spicy aromas, along with its capacity to ferment within a wide temperature range (18-35°c, 64-95°F) and its low nutritional requirements. Because of these characteristics, it allows for the production of regal red wines even under difficult conditions.

enartis FerM vintaGe red

application: red wines of medium to long ageing times; grand red wines; oak aged red wines.dosage: 200 g/ton

10 Kg (item #45-125-0010) $ 480.000.5 Kg (item #45-125-0500) $ 39.00

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application: enhance berry and spice notes; medium-long term aged wines.dosage: 20-40 g/hl (1.67-3.3 lb/1,000 gal)

10 Kg (item #45-054-0010) $ 480.000.5 Kg (item #45-054-0500) $ 39.00

Q is a Torulaspora delbrueckii yeast strain in active dry form. it is for use in sequential inoculation to enhance fruit and floral aromas, as well lower volatile acidity when levels are already high before alcoholic fermentation (such as Botrytis infected grapes or grapes used in 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; increased fruit notes; aromatic complexity.dosage: 30-50 g/hl (2.5-4.2 lb/1,000 gal)

0.5 Kg (item #45-058-0500) $ 80.00

isolated from primitivo grapes in the South of italy. recommended for the production of primitivo and Zinfandel destined for medium to long-term aging. it respects the aromatic profile of the grape variety and terroir as well as increases ripe berry aromas and spicy notes. ideal for the production of complex and well-structured wines with an elegant bouquet of cherries and plums.

enartis FerM PriMitivo enartis FerM Q

enartis FerM yeast: Quick reFerence cHart For red and rosé Wines

VQ 51VQ AS-

SMANSHAU-SEN

ES 454 ES 488 EZ FERM EZ FERM 44 PRIMITIVO Q7 Q RED FRUIT TOP 20 TOP FLORALVINTAGE

RED

SPECIES S. cerevisae S. cerevisae S. cerevisae S. cerevisaeS. cerevisae + S. bayanus

S. bayanus S. cerevisae S. cerevisae T. Delbrueckii S. cerevisae S. cerevisae S. bayanus S. cerevisae

TEMPERATURE20-30°C (68-86°F)

20-30°C (68-86°F)

18-30°C (64-86°F)

15-28°C (59-82°F)

12-34°C (54-93°F)

15-30°C (59-86°F)

18-30°C (64-86°F)

15-26°C (59-79°F)

15-26°C (59-79°F)

14-34°C (57-93°F)

15-30°C (59-86°F)

10-25°C (50-77°F)

18-35°C (64-90°F)

LAG PHASE Short Long Medium Short Short Short Medium Short Short Short Medium Medium Short

FERMENTATION SPEED Moderate Slow Moderate Moderate High Moderate Moderate Moderate Slow High Moderate Moderate Moderate

ALCOHOL TOLERANCE 16% 15% 16% 16% 16.5% 17.5% 16.5% 15% 10% 16% 15% 15% 16%

KILLER FACTOR Sensitive Neutral Sensitive Killer Neutral Neutral Neutral Neutral NA Killer Neutral Neutral Neutral

COMPATIBILITY WITH MLF Good Good High High High Neutral Good Good NA Neutral High Good High

NITROGEN NEED Medium Medium Medium High Low-Medium Neutral Medium Low NA High Medium Medium Medium

OXYGEN DEMAND Medium-High Low Medium High Low Low Medium Low NA High Medium Medium Medium-High

SENSORY CHARACTERISTICS

Enhance Varietal Character

Enhance Varietal Character

Enhance Varie-tal Character

Varietal + Esters

Enhance Varietal Character

NeutralEnhance Varie-tal Character

Enhance Varietal Character

Enhance Varietal Esters Esters EstersEnhance Varie-tal Character

APPLICATIONS

rOSé rOSé rOSé rOSé rOSé rOSé rOSé

YOuNG rED YOuNG rED YOuNG rED YOuNG rED YOuNG rED YOuNG rED YOuNG rED YOuNG rED YOuNG rED

rED TO BE AGED

rED TO BE AGED

rED TO BE AGED

rED TO BE AGED

rED TO BE AGED

rED TO BE AGED

rED TO BE AGED

rED TO BE AGEDrED TO BE

AGED

LATE HArVEST LATE HArVEST LATE HArVEST LATE HArVEST

STuCK FErMENTATION

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.

eZ Ferm improved! this strain combines high alcohol tolerance (17.5%), strong fermentation kinetics and scarce nutritional needs with a strong predisposition to consume fructose. new to the enartis Ferm range, eZ Ferm 44 is the recommended yeast to solve the problems of sluggish and stuck fermentations.

enartis FerM es 454 enartis FerM eZ FerM 44

application: red wines of medium to long ageing; grand red wines.dosage: 200 g/ton

10 Kg (item #45-170-0010) $ 480.000.5 Kg (item #45-170-0500) $ 39.00

application: restarting sluggish and stuck fermentations.dosage: 400 g/ton or 40 g/hl (3.4 lb/1,000 gal)

10 Kg (item #45-175-0010) $ 480.000.5 Kg (item #45-175-0500) $ 39.00

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VARIETAL

VQ 51VQ ASS

MANSHAUSE

N

ES 45

4

ES 48

8

EZ FE

RM

EZ FE

RM 44

RED FR

UIT

Q7 QPRIM

ITIVO

TOP 2

0

VINTA

GE RED

WILLIA

MS SELY

EM

ENARTIS VINQUIRY STYLE SHEET

go to www.enartisvinquiry.com to download enartis vinquiry Style Sheets under technical information, winemaking.

AGLIANICOBordeaux Varietals, Fruit Forward reds

BARBERA Bordeaux Varietals

CABERNET FRANC Bordeaux Varietals, rosé Wines

CABERNET SAUVIGNON Bordeaux Varietals, rosé Wines

CARIGNANE/MONESTEL Fruit Forward reds, rosé Wines

CARMENERE Bordeaux Varietals

CHARBONO/DOLCETTO Fruit Forward reds

CINSAULTFruit Forward reds, Pinot Noir, rosé Wines

DORNFELDER Fruit Forward reds

GRENACHE Fruit Forward reds, rosé Wines

MALBECBordeaux Varietals, Fruit Forward reds, rosé Wines

MERLOTBordeaux Varietals, rosé Wines

MOURVEDREFruit Forward reds, rosé Wines

NEBBIOLOFruit Forward reds, Bordeaux Varietals, rosé Wines

PETITE SIRAHBordeaux Varietals, rosé Wines

PETIT VERDOT Bordeaux Varietals

PINOTAGE Pinot Noir, Bordeaux Varietals

PINOT NOIR Pinot Noir, rosé Wines

SANGIOVESEFruit Forward reds, Pinot Noir, rosé Wines

SYRAHFruit Forward reds, Bordeaux Varietals, rosé Wines

TANNAT Fruit Forward reds

TEMPRAÑILLOFruit Forward reds, rosé Wines

TEROLDEGO Fruit Forward reds

ZINFANDELFruit Forward reds, rosé Wines

yeast/varietaL recoMMendations For red and rosé Wines

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Yeast Cultures on Slantsenartis vinquiry maintains a supply of freshly prepared cultures from august 1st to november 15th. cultures can also be prepared out of season upon client request. each slant is provided with 400 ml grape juice medium and detailed instructions for propagation and handling. yeast slants can be refrigerated up to 2 weeks before use.

YEAST STRAIN CHARACTERISTICS ITEM #PRICE PER SLANT

ASSMANSHAUSEN, UCD 679

Favored for spicy, fruit aromas. Improved color due to low phenol adsorption by yeast. 30-043-0000 $ 45.00

DE SUREMAIN, BURGUNDY ISOLATE

High intensity fruit aromas in barrel fermentations. Slightly higher VA production. 30-045-0000 $ 45.00

FRENCH RED, PASTEUR INSTITUTE

Classic yeast for red fermentations. 30-049-0000 $ 45.00

WILLIAMS-SELYEM Isolate from late harvest Zinfandel. Fermentation to 19% alcohol. 30-057-0000 $ 45.00

Ws yeast

liquid Yeast Cultures

application: Fermentation of must with high °Brix; restart stuck or sluggish fermentations.

2 l (item #30-057-2000) $ 325.00

the williams-Selyem strain of yeast in a concentrated liquid culture. 2-liter container suitable for inoculating 200 gallons of juice or must, or for 200 gallons of starter (enough to inoculate 4,000 gallons of juice or must).

enartis FerM Q7

application: pinot noir; wines destined for short-medium ageing; fast fermentations.

2 l (item #30-057-0001) $ 325.00

pinot noir isolate from napa, ca. recommended for the production of high quality pinot noir wines characterized by rich aromas of wild berries and black cherries combined with elegant spicy notes. due to its low nutrient requirements, very low production of h2S and va, and steady fermentation rate, it is the ideal strain to ensure complete fermentations with added aromatic complexity. particularly useful for fermentations in reductive conditions.

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From Enartis Vinquiry’s 30 years of expertise in microbiology, a simple protocol for restarting stuck fermentations. CAUSES OF STUCK FERMENTATIONSThe principal causes of stuck fermentations are:• Nutrient deficiency (nitrogen and vitamins)• Oxygen deficiency (necessary for synthesis of sterols)• Deficiency of survival factors • Presence of inhibitors (alcohol, short-chain fatty acids, acetic acid)• uncontrolled temperature increase• Presence of residual pesticides (especially in the case of dry summers)• Incorrect yeast strain (low alcohol tolerance).

CONSEQUENCESSluggish or stuck fermentation kinetics involve two types of problems:1. Quality problems: in a must or wine which is rich in sugar and poor in

SO2, indigenous strains of malolactic bacteria can develop and degrade residual sugars while producing elevated levels of lactic and acetic acids;

2. Economic problems: stuck fermentations can not only cause delays in production, but require the use of extraordinary practices and procedures which result in increased costs.

For these reasons, it is preferable to be proactive and prevent the problem rather than correct it.

METHOD TO RESTART STUCK FERMENTATIONSPre-treatment of the stuck wineIn the case of a stuck fermentation, before re-inoculation, 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 • Sulfur dioxide addition to a maximum of 1 g/hL (0.08 lbs/1,000 gal)

(10ppm) • Add 30-40 g/hL (2.6-3.4 lbs/1,000 gal) of Enartis Zym Lyso if there is

a risk of malolactic fermentation onset.2. Add 10-20 g/hL (1-2 lb/1,000 gal) yeast hulls or cellulose with 5 g/hL

(0.4 lb/1,000 gal) of bentonite, Bentolit Super. Yeast hulls and cellulose will eliminate medium-chain fatty acids and pesticide residues which may act as fermentation inhibitors while Bentolit Super will help the settling of lees.

Allow yeast hulls or cellulose to act for 24 hours, then remove by racking or filtration without worrying about clarity. Alternatively, cellulose can be left in the must/wine; however, some of the fermentation aromas will be lost by adsorption onto the cellulose or yeast hulls. After this, inoculate with a yeast starter prepared as follows.

Selection and rehydration of active dry yeast1. Select a strain that is both alcohol tolerant and a vigorous fermenter,

such as Enartis Ferm EZ Ferm 44 or Enartis Ferm Top 15. 2. Calculate the amount of yeast required for the total volume of stuck

wine at 25-50 g/hL (2-4 lb/1,000 gallons). 3. rehydrate this amount of yeast in ten times its weight in clean water at

35-38°C (95-100°F).4. Allow 15 minutes to rehydrate then continue with preparation of the

starter.

Preparation of the starterThe 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 10-15 g/hL (0.8-1.2 lb/1,000 gal) 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 wine1. Add the rehydrated yeast to the wine/water mix and maintain the

temperature at 21-24°C (70°-75°F). Note: Avoid cold shock! The temperature difference between the yeast suspension and the wine/water solution must be less than 10°C (18°F).

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 (2 lb/1,000 gal).

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 (18°F).

...about stuck FermentationsMETHOD TO RE-START STUCK FERMENTATIONS

PRACTICAL EXAMPLES

ExAMPLE fOR 1,000 GALLONS1. Prepare the initial mixture with: • 25 gal of stuck wine • 25 gal of water • 0.5 lb Nutriferm Energy • Sugar or juice concentrate in order to adjust the sugar level

of this mixture to 5°Brix 2. rehydrate 4 Kg of yeast in 40 L (14.5 gal) of clean water

at 35-38°C (95-100°F). 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: • 200 gal of stuck wine • 0.3 lb of Nutriferm Advance5. When the sugar has dropped by half, add other 200 gal

of stuck wine.6. repeat Step 5 three more times.

ExAMPLE fOR 10,000 L (100hL)1. Prepare the initial mixture with: • 250 L of stuck wine • 250 L of water • 1 Kg Nutriferm Energy • Sugar or juice concentrate in order to adjust the sugar level

of this mixture to 50 g/L (5°Brix) 2. rehydrate 4 Kg of yeast in 40 L of clean water at 35-38°C

(95-100°F). 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 Advance5. When the sugar has dropped by half, add other 20 hL of stuck wine.6. repeat Step 5 three more times.

know more

FerMentation assessMent

PaneL (pg. 5)

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enartis Pro r

enartis Pro round

enartis Pro tinto

Yeast Polysaccharides

Formerly known as Prolie R.a pure yeast derivative. when used during the fermentation of white and red grapes, it contributes great quantities of mannoproteins that help improve the sensation of volume. in the case of red wines, it also softens astringency and improves color stability.

Formerly known as Prolie 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.

Formerly known as Prolie Tinto.a fermentation coadjunct which is a mixture of cell wall polysaccharides 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: increase volume and color stability. dosage: 25-35 g/hl (2.0-3.0 lb/1,000 gal) 10 Kg (item #35-450-0010) $ 310.001 Kg (item #35-450-0001) $ 35.00

application: rosé and young red wines; color stability; enhance fruit aromas; increase volume and structure. dosage: 150-500 g/ton

2.5 Kg (item #35-405-0002) $ 77.501 Kg (item #35-405-0001) $ 33.00

application: color stability; fruit aromas; improved balance and complexity. dosage: 150-400 g/ton

1 Kg (item #35-415-0001) $ 138.00

enartis Pro BLancoFormerly known as Prolie Blanco.a yeast hull derivative obtained by the thermal treatment of a strain with high production of sulfur peptides containing antioxidant activity. when used during the fermentation of red must, it provides elevated antioxidant protection, contributes large quantities of immediately free mannoproteins and enhances the production of spicy aromas, especially if fermented with enartis Ferm eS 454. at the end of fermentation, wines are fresher, have more intense and lasting aromas, are softer on the palate and are chemically more stable. color is maintained for a longer period of time and the increased freshness improves the longevity of the wine.

application: complex red wines produced from lighter varieties like pinot noir or grenache; young reds.dosage: 10-30 g/hl (0.8-2.5 lb/1,000 gal)

1 Kg (item #35-415-0001) $ 138.00

ENARTIS PRO TINTOIncreases the phenolic potential of wine: Cabernet Sauvignon

Conc

entra

tion

(mg/

L)

500

rEFErENCE ENArTIS PrO TINTO 40 g/hL

Anthocyanins Total Polyphenols

700

900

1100

1300

1500

1700

636664

14961596

enartis Pro unonew

Fermentation adjuvant containing yeast hulls 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: 20-30 g/hl (1.7-2.5 lb/1,000 gal)

1 Kg (item #35-921-0001) $ 145.00

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PRO R PRO UNO PRO ROUND PRO TINTO PRO BLANCO

COMPOSITION Yeast derivative Yeast derivative Yeast derivativeCondensed tannins Ellagic tannins

Yeast derivativeGrape seed tanninsEllagic tannins

Yeast derivative

CONTRIBUTION TO WINE

Mannoproteins Immediately free mannoproteins

Mannoproteins tannins

Immediately free mannoproteins tannins

Immediately free mannoproteinsAntioxidant peptides

ENOLOGICAL EFFECT

MouthfeelColor stabilizationSoften astringency

MouthfeelColor stabilization Aroma stabilizationSoften astringency

Aroma protection Color stabilizationMouthfeel

Aroma protection Color stabilizationMouthfeelSoften astringency

Aroma complexityColor stabilizationMouthfeelSoften astringency

APPLICATION White winesred wines

White winesred wines

Light redsrosé wines

Structured reds Astringent reds

rosé winesred wines

HOW TO USE Addition at yeast inoculation

Addition at yeast inoculation

Addition at yeast inoculation

Addition at yeast inoculation

Addition at yeast inoculation

ENARTIS PRO RANGE: CHARACTERISTICS AND APPLICATIONS

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the understanding of nutritional requirements for yeast is fundamental in order to accomplish a successful fermentation and prevent stuck fermentations. Managing nutrient requirements not only allows for regular and complete fermentations, but enhances sensory quality.

YEASt NUtRiENtS

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nutriFerM enerGy

nutriFerM aroM

nutriferm energy provides amino acids, trace elements and mineral salts naturally contained in the yeast cell. the addition of nutrients and vitamins are strategic 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. that is why nutriferm energy is recommended during the preparation of the starter culture and at yeast inoculation. Because of its nutritional and energetic contributions, it shortens the lag phase, prevents the formation of hydrogen sulfide and acetic acid, and increases the production of glycerol and polysaccharides.

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: complete nutrition for yeast; prevention of stuck or sluggish fermentations; organic nutrient for yeast.dosage: 5-15 g/hl (0.4-1.2 lb/1,000 gal)

10 Kg (item #35-200-0010) $ 330.001 Kg (item #35-200-0001) $ 38.00

application: improved fermentation aromas; organic nutrient for yeast.dosage: 20-30 g/hl (1.7-2.5 lb/1,000 gal)

10 Kg (item #35-210-0010) $ 310.001 Kg (item #35-210-0001) $ 40.00

nutriFerM advancealcohol 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 of the way into the fermentation prevents irregular kinetics while maintaining an efficient sugar transport system until the fermentation is complete. a complex additive made from yeast hulls, ammonium phosphate and cellulose, it helps the 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: 20-30 g/hl (1.7-2.5 lb/1,000 gal)

10 Kg (item #35-215-0010) $ 145.001 Kg (item #35-215-0001) $ 21.00

nutriFerM sPeciaLcomplex 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: 30-40 g/hl (2.5-3.4 lb/1,000 gal) 10 Kg (item #35-225-0010) $ 145.002.5 Kg (item #35-225-0002) $ 45.00

ceLFerMFermentation aid composed of pure powdered cellulose. it promotes clean, healthy fermentations by removing medium chain fatty acids (particularly c8 and c10) and their esters which are responsible for inhibiting yeast growth. it also provides solids to promote yeast growth in very clean juice, removes elemental sulfur thus reducing the formation of sulfide aromas during fermentation and assists in the removal of excess copper from wine.

application: Fermentation aid; stuck fermentations.dosage: during fermentation: 10 g/hl (0.8 lb/1,000 gal)Stuck fermentations: 20 g/hl (1.7 lb/1,000 gal)

20 Kg (item #35-220-0020) $ 120.001 Kg (item #35-220-0001) $ 8.50

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ENArTIS has a wide range of nutrients which provide solutions for many differing must conditions. These conditions are a result of grape variety, vintage conditions, vineyard practices, techniques used by the winery as

well as nutritional requirements of yeast themselves. ENArTIS nutrients have specific formulations which are able to supply factors which may be deficient.

...about yeast nutrientsA WIDE RANGE OF NUTRIENTS

know more

PROPORTIONAL TO JUICE CLARITY • STIMULATES CELL GROWTH• LIMITS VOLATILE ACIDITY PRODUCTION• MAINTAINS FLUIDITY OF CELL MEMBRANE

PROPORTIONAL TO SUGAR CONTENTAND JUICE TURBIDITY

• IMPROVES YEAST RESISTANCE TO ALCOHOL

10-20 mg/L • ALLOWS SYNTHESIS OF STEROLS• IMPROVES YEAST RESISTANCE TO ALCOHOL

FATTY ACIDSC16-C18

STEROLS

OXYGEN

• CLEAN JUICE

• CLEAN JUICE• LACK OF OXYGEN AT HALF WAY THROUGH FERMENTATION

• CLEAN JUICE • REDUCTIVE WINEMAKING TECHNIQUE

200-250 mg/L • STIMULATES YEAST GROWTH• MAINTAINS YEAST CAPABILITY TO CONSUME SUGAR

• STIMULATES CELL GROWTHPROPORTIONAL TO THE QUANTITYOF NITROGEN IN MUST

NITROGEN

THIAMINE

• ADVANCED GRAPE MATURATION• BOTRYTIS CINEREA• LONG PRE-FERMENTATION PHASE• MICROBIOLOGICAL CONTAMINATION

• BOTRYTIS CINEREA• LONG PRE-FERMENTATION PHASE• MICROBIOLOGICAL CONTAMINATION

YEAST NUTRIENT EFFECTS ON YEAST METABOLISMLIMITING FACTORSDOSAGE

PRODUCT COMPOSITIONMAGNESIUM YAN

TYPE OF NITROGEN APPLICATIONS

(mg/L) (mg/L)NUTRIFERM ENERGY

NUTRIFERM START AMMONIUM PHOSPHATECELLULOSETHIAMINE

INORGANIC

NUTRIFERM SPECIAL AMMONIUM PHOSPHATEYEAST HULLSTHIAMINE

ORGANICINORGANIC

WHITE AND ROSÉ VINIFICATIONSTUCK FERMENTATION

WHITE AND ROSÉ VINIFICATION

NUTRIFERM ADVANCE YEAST HULLSCELLULOSEAMMONIUM PHOSPHATE

ORGANICINORGANIC

ASSURING A COMPLETE FERMENTATIONPREVENTING THE PRODUCTION OF SULFUR COMPOUNDSSTUCK FERMENTATION

ORGANIC DIFFICULT CONDITIONS OF FERMENTATIONPIED DE CUVESTUCK FERMENTATION

NUTRIFERM AROM YEAST HULLSTHIAMINE

YEAST HULLSTHIAMINE

ORGANIC STIMULATING THE PRODUCTION OF FERMENTATION AROMAS

CLEAN WHITE AND ROSÉ JUICE (NTU<100)

MIN 30 g/100L(2.5lb/1000 gal)

MIN 20 g/100L(1.7lb/1000 gal)

< 150

< 12%

NUTRIFERM SPECIAL

POTENTIAL ALCOHOL DOSAGEINOCULATION*

MAX 50 g/100L(4.2lb/1000 gal)

> 150 NUTRIFERM SPECIAL MAX 50 g/100L(4.2lb/1000 gal)

DOSAGE

NUTRIFERM ADVANCEMIN 30 g/100L(2.5lb/1000 gal)

MIN 20 g/100L(1.7lb/1000 gal)

< 150

> 12%

NUTRIFERM ENERGY 10 g/100L(0.8lb/1000 gal)

> 150 NUTRIFERM ENERGY 5 g/100L(0.4lb/1000 gal)

1/3 FERMENTATIONYAN

CONTRIBUTION PER 100 ppmADDITON OF NUTRIENT

CLOUDY WHITE AND ROSÉ JUICE (NTU>100)

MIN 30 g/100L(2.5lb/1000 gal)

MIN 20 g/100L(1.7lb/1000 gal)

< 150

< 12%

NUTRIFERM START

POTENTIAL ALCOHOL DOSAGEINOCULATION*

MAX 30 g/100L(2.5lb/1000 gal)

> 150 NUTRIFERM START MAX 30 g/100L(2.5lb/1000 gal)

DOSAGE

NUTRIFERM ADVANCEMIN 30 g/100L(2.5lb/1000 gal)

MIN 20 g/100L(1.7lb/1000 gal)

< 150

> 12%

NUTRIFERM ENERGY 10 g/100L(0.8lb/1000 gal)

> 150 NUTRIFERM ENERGY 5 g/100L(0.4lb/1000 gal)

1/3 FERMENTATIONYAN

RED MUST

MIN 300 g/ton

MIN 200 g/ton

< 150

< 12%

NUTRIFERM START

POTENTIAL ALCOHOL DOSAGEINOCULATION*

MAX 300 g/ton

> 150 NUTRIFERM START MAX 300 g/ton

DOSAGE

NUTRIFERM ADVANCE

MIN 300 g/ton

MIN 200 g/ton

< 150

> 12%

NUTRIFERM ENERGY 100 g/ton

> 150 NUTRIFERM ENERGY 50 g/ton

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FERMENTATION AID DESCRIPTION ITEM # PACKAGING PRICE

ANTIFOAM FG903030% active to aid in control of fermentative foaming.

30-026-0237 250 mL $ 24.00

30-026-0437 500 mL $ 33.00

30-026-0946 1 L $ 49.00

DIAMMONIUM PHOSPHATE (DAP)Provides immediately assimilable inorganic ammonia nitrogen.21 ppm N/10 g/hL

30-015-0000 1 lb $ 3.00

30-015-0005 5 lb $ 15.00

30-015-0055 50 lb $ 90.00

YEAST HULLS

Cell walls that adsorb autotoxic yeast metabolites and inactive yeast residues.1.7 ppm N/10 g/hL

30-024-0000 1 lb $ 8.25

30-024-0005 5 lb $ 41.25

30-024-0050 50 lb $ 212.00

additionaL FerMentation aids

nutrient GuideLines WitH enerGy, aroM and advance

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NUTRIFERM AROM NUTRIFERM ENERGYNUTRIFERM

SPECIALNUTRIFERM ADVANCE

CELFERM YEAST HULLS

APPLICATIONSupply of precursors for the synthesis of fermentation aromas

reinforce fermentation capacity of yeast

Balanced application nutrient

Ensure complete and clean fermentations

Detoxify must and juice

Detoxify must and juice

NITROGEN FROM AMINO ACIDS

NITROGEN FROM DAP

AROMATIC PRECURSORS

UNSATURATED FATTY ACIDS

STEROLS

MINERALS

VITAMINS

ADSORPTIVE EFFECT

TIMING OF ADDITION

Yeast inoculation Yeast inoculation Yeast inoculation 1/3 sugar depletion Yeast inoculation Stuck or sluggish fermentations

Yeast inoculation Stuck or sluggish fermentations

RECOMMENDED DOSAGE

20-30 g/hL (1.7-2.5 lb/1,000 gal)

5-15 g/hL (0.4-1.2 lb/1,000 gal)

30-40 g/hL (2.5-3.4 lb/1,000 gal)

20-30 g/hL (1.7-2.5 lb/1,000 gal)

10-20 g/hL (0.8-1.7 lb/1,000 gal)

5-40 g/hL (0.4-3.4 lb/1,000 gal)

EFFECTS

Stimulates synthesis of fermentation aromas

Supports inoculated yeast strain

Stimulates yeast multiplication

Prevents stuck and sluggish fermentations

Detoxifies must Detoxifies must

Stimulates yeast multiplication

Stimulates yeast multiplication

Increases alcohol tolerance

Prevents formation of reductive aromas

Provides physical support to yeast

Provides physical support to yeast

Limits production of off-aromas

Makes yeast stronger and prepares them for difficult fermentation conditions

Detoxifies must Detoxifies must

regulates fermentation kinetics, reducing need for temperature control

Prevents stuck fermentations and production of H2S and acetic acid

Provides physical support to yeast

Accelerates end of fermentation

Stimulates production of glycerol and polysaccharides

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yeast nutrition is an essential factor in the overall health and success of fermentation. without the proper nutrition introduced at the right stage in their growth cycle, yeast can come under stress and produce undesiderable characteristics. Stuck or sluggish fermentations are other hazards of poor yeast nutrition. to determinate what nutritional supplements are needed, the following values for juice or must are necessary.• Brix• Yeast Assimilable Nitrogen (YAN)

the yan is analytically determined by calculating the sum of the ammonia and the assimilable amino nitrogen (aan). the results of the Brix and yan tests will set the parameters for proper nutritional guidelines. the following charts are designed to give an understanding of the best nutrients to use and the proper time to add them. the synergistic use of oxygen can offer additional protection for yeast when added during the first 1/3 of sugar depletion.

nutrient GuideLines WitH enerGy, aroM and advance

how much dap (g/hl) to add to bring the yan up to 150 mg n/l? Use the following equation: [150 mg n/L - (original yan of juice + nitrogen of energy/arom)] ÷ 2 = g/hL of daP

BRIX ADD AT INOCULATIONFIRST DAP ADDITION 12 HOURS

AFTER INOCULATIONADD AROUND 1/3 SUGAR DEPLETION

22°Nutriferm Energy 15 g/hL (1.25 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

DAP to bring YANto150 mg N/L

Nutriferm Advance 40 g/hL (3.34 Ib/1,000 gal)

23°Nutriferm Energy 15 g/hL (1.25 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

DAP to bring YANto150 mg N/L

Nutriferm Advance 40 g/hL (3.34 Ib/1,000 gal)

24°Nutriferm Energy 15 g/hL (1.25 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

DAP to bring YANto150 mg N/L

Nutriferm Advance 40 g/hL (3.34 Ib/1,000 gal)and DAP 10 g/hL (0.83 Ib/1,000 gal)

25°Nutriferm Energy 15 g/hL (1.25 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

DAP to bring YANto150 mg N/L

Nutriferm Advance 40 g/hL (3.34 Ib/1,000 gal)and DAP 15 g/hL (1.25 Ib/1,000 gal)

26°Nutriferm Energy 15 g/hL (1.25 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

DAP to bring YANto150 mg N/L

Nutriferm Advance 40 g/hL (3.34 Ib/1,000 gal)and DAP 20 g/hL (1.67 Ib/1,000 gal)

27°Nutriferm Energy 15 g/hL (1.25 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

DAP to bring YANto150 mg N/L

Nutriferm Advance 40 g/hL (3.34 Ib/1,000 gal)and DAP 25 g/hL (2.09 Ib/1,000 gal)

Nutriferm Energy 15 g/hL = 20 mg/L Nitrogen Content

Nutriferm Arom 30 g/hL = 55 mg/L Nitrogen Content

DAP 1 g/hL = 2 mg/L Nitrogen Content

Nutriferm Advance 40 g/hL = 60 mg/L Nitrogen Content

DAP1 g/hL = 2 mg/L Nitrogen Content

Must or Juice containinG LoW yan (<125mg n/L)

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BRIX ADD AT INOCULATION ADD AROUND 1/3 SUGAR DEPLETION

22°Nutriferm Energy 5 g/hL (0.42 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 20 g/hL (1.67 Ib/1,000 gal)

23°Nutriferm Energy 5 g/hL (0.42 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 20 g/hL (1.67 Ib/1,000 gal)

24°Nutriferm Energy 5 g/hL (0.42 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 20 g/hL (1.67 Ib/1,000 gal)

25°Nutriferm Energy 5 g/hL (0.42 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 20 g/hL (1.67 Ib/1,000 gal)

26°Nutriferm Energy 5 g/hL (0.42 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 20 g/hL (1.67 Ib/1,000 gal)

27°Nutriferm Energy 5 g/hL (0.42 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 20 g/hL (1.67 Ib/1,000 gal)

Must or Juice containinG HiGH yan (>225mg n/L)

Nutriferm Energy 5 g/hL = 6 mg/L Nitrogen Contentor Nutriferm Arom 30 g/hL = 55 mg/L Nitrogen Content

Nutriferm Advance 20 g/hL = 30 mg/L Nitrogen Content

BRIX ADD AT INOCULATION ADD AROUND 1/3 SUGAR DEPLETION

22°Nutriferm Energy 10 g/hL (0.83 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 30 g/hL (2.5 Ib/1,000 gal)

23°Nutriferm Energy 10 g/hL (0.83 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 30 g/hL (2.5 Ib/1,000 gal)

24°Nutriferm Energy 10 g/hL (0.83 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 30 g/hL (2.5 Ib/1,000 gal)and DAP 5 g/hL (0.42 Ib/1,000 gal)

25°Nutriferm Energy 10 g/hL (0.83 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 30 g/hL (2.5 Ib/1,000 gal)and DAP 10 g/hL (0.83 Ib/1,000 gal)

26°Nutriferm Energy 10 g/hL (0.83 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 30 g/hL (2.5 Ib/1,000 gal)and DAP 15 g/hL (1.25 Ib/1,000 gal)

27°Nutriferm Energy 10 g/hL (0.83 Ib/1,000 gal)or Nutriferm Arom 30 g/hL (2.5 Ib/1,000 gal)

Nutriferm Advance 30 g/hL (2.5 Ib/1,000 gal)and DAP 20 g/hL (1.67 Ib/1,000 gal)

Must or Juice containinG MediuM yan (125-225mg n/L)

Nutriferm Energy 10 g/hL = 13 mg/L Nitrogen Contentor Nutriferm Arom 30 g/hL = 55 mg/L Nitrogen Content

Nutriferm Advance 30 g/hL = 45 mg/L Nitrogen ContentDAP 1 g/hL = 2 mg/L Nitrogen Content

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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 tan MicroFruitenartis MicrooXenartis tan Microfruit is a formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the 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 applications 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 (0.4-1.67 lb/1,000 gal)

1 Kg (item #35-303-0001) $ 190.00

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 and 10 dosing points. Upon request, customized systems can be manufactured.

application: Micro-oxygenation; macro-oxygenation; mimic racking or delestage.

Please inquire for pricing.

use of oxygen during Primary FermentationAIM WHAT TO DO WHY

Prevention of fermentation anomalies

1. At 1/3 of the fermentation, add 20 g/hL of Nutriferm Advance.

2. Along with the nutrient, dose 5-10 mg/L of O2 over a 3-5 hour period.

Alcohol produced during fermentation solubilizes the fatty acids and sterols of yeast cell membranes causing the cell to lose capacity to consume sugar. The combined use of a complex nutrient (adds fatty acids) and oxygen (stimulates the sterol synthesis) maintains membrane functionality to avoid stuck fermentations.

resolve problems of reduction during the second half of primary fermentation of white wines

1. Add 3-5 g/hL of Enartis Tan Max Nature.2. Dose 1-2 mg/L of O2 over a 1-2 hour period.

Two mechanisms allow for elimination of sulfur compounds responsible of reduction:

1. Direct reaction between tannins and sulfur compounds 2. Oxidation of tannin with subsequent formation of hydroperoxides and free radicals able to destroy sulfur compounds

reduction of sulfur compounds due to tannin activity is facilitated by the presence of oxygen.

resolve problems of reduction during the second half of primary fermentation of red wines

1. Add 3-5 g/hL of Enartis Tan Fruitan.2. Dose 2-3 mg/L of O2 over a 1-2 hour period.

use of oxygen between Primary and Malolactic FermentationAIM WHAT TO DO WHY

Color stabilization

1. Add 10-20 g/hL of Enartis Tan Fruitan or Enartis Tan Microfruit.

2. Dose 1-2 mg/L of O2 per day over a 5-7 day period.

The pre-malolactic phase is the ideal time to intervene to stabilize color due to the presence of free anthocyanins, acetaldehyde not yet combined with SO2, and low molecular weight condensed tannins.

examples of the use of oxygen after Malolactic FermentationAIM WHAT TO DO WHY

Enhance softness and fruit aromas 1. Once malolactic fermentation is over, rack the wine and add SO2.2. Add 5-10 g/hL of Enartis Tan Microfruit and 20-40 g/hL of Surli Natural or Surli One.3. Micro-oxygenate for one month with a dosing rate of O2 of 1-2 mg/L/month.

The combined use of specifically selected tannins, yeast polysaccharides, and oxygen stabilizes fruit aromas and reduces astringency.

Enhance aromatic complexity and structure

1. Once malolactic fermentation is over, rack the wine and add SO2.2. Add 5-10 g/hL of Enartis Tan Fruitan and 20-40 g/hL of Surli One.3. Micro-oxygenate for two months with a dosing rate of O2 of 2-4 mg/L/month.4. During the last 3 weeks of micro-oxygenation, add 3-5 g/hL of Enartis Cœur de

Chêne (complexity and elegance) or 3-5 g/hL of Enartis Extra (vanilla and sweetness).

The controlled addition of oxygen, in conjunction with oak tannins and polysaccharides, increases wine structure without increasing astringency and highlights complex oak notes.

Micro-oX PaneL For

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ENARTIS mL ONE

EFFECT OF ALCOHOL CONTENT ON THE KINETICS OF MLF USING ENARTIS ML SILVER

DAYS

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Cabernet Sauvignon: pH 3.6; Total SO2 20 mg/L; Temperature 20°C (68°F).

00 7 10 13 14 15 16 17 22 27 34

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13% Alcohol 14% Alcohol 15% Alcohol

properly conducted malolactic fermentations are not only synonymous with good sensory characteristics, but they are also a measure of security. Because of this, it is important to use selected and guaranteed bacteria strains which have the ability to dominate the fermentation.

this strain of Oenococcus oeni guarantees a fast and complete malolactic fermentation in red and white wines. it produces clean and fruit forward aromas and helps to reduce the impact of herbaceous notes that are sometimes present in red wines.

application: Ml fermentation of white and red wines.dosage: doses designed for volumes of:

2.5 hl (66 gal) (item #35-500-0000) $ 13.0025 hl (660 gal) (item #35-500-0025) $ 68.00250 hl (6,600 gal) (item #35-500-0250) $ 565.00

ENARTIS mL SILVERa strain of Oenococcus oeni isolated from the Sonoma area of california. it was chosen among hundreds of different strains from wines all over the world. enartis Ml Silver assures the progress of malolactic fermentation even under difficult conditions due to high alcohol (>15%) and polyphenol content. it respects the aromatic characteristics of the wine and does not produce biogenic amines.

application: Ml fermentation of wines with high alcohol or low ph; Ml fermentation of fruity wines. dosage: doses designed for volumes of:

enartis Ml Silver2.5 hl (66 gal) (item #35-505-0000) $ 19.0025 hl (660 gal) (item #35-505-0025) $ 115.00250 hl (6,600 gal) (item #35-505-0250) $ 695.00enartis Ml Silver - Kosher2.5 hl (60 gal) (item #35-600-0000) $ 29.0025 hl (660 gal) (item #35-600-0025) $ 145.00

SENSORY IMPACT OF ENARTIS ML ONE:Cabernet Sauvignon

STrAIN A ML ONECONTrOL

INTE

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Y

0Herbaceous

1

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5

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Fruit Spicy reduction Varietal

MAlOlACtiC FERMENtAtiON

mCW

mL-34classic Ucd isolate; for ph 3.4 and above. available as liquid suspension only.

500 ml (item #30-039-0473) $ 40.001 l (item #30-039-0946) $ 55.003.8 l (item #30-039-3785) $ 150.00

NUTRIFERm mLnutriferm Ml is a nutrient specifically 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: promote malolactic fermentation; high acid wines.dosage: 20-30 g/hl (1.7-2.5 lb/1,000 gal).

1 Kg (item #35-510-0001) $ 25.0050 g (item #35-510-0050) $ 6.25

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the Mcw strain of Oenococcus oeni (isolated, tested and developed by enartis vinquiry) has been used commercially for over 25 years. it is the bacterial strain of choice for many winemakers in the production of red and white still wines and sparkling wines. Mcw provides a large population of malolactic (Ml) bacteria for timely Ml inoculations. its superior tolerance to low temperatures, ph below 3.0, and alcohol levels above 15% make it suitable for the most difficult Ml fermentations.

application: Ml fermentation at low temperatures, high alcohol or low ph.

liquid culture:500 ml (item #30-038-0473) $ 40.001 l (item #30-038-0946) $ 55.003.8 l (item #30-038-3785) $ 150.00Freeze-dried (requires build-up):10 g (item #30-031-0010) $ 45.0040 g (item #30-031-0040) $ 75.00120 g (item #30-031-0120) $ 175.00500 g (item #30-031-0500) $ 515.00

new Freeze-dried (direct addition):2.5 hl (66 gal) Please inquire for pricing.25 hl (660 gal) Please inquire for pricing.250 hl (6,600 gal) Please inquire for pricing.

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NUTRIFERm OSmOBACTI

nutriferm osmobacti provides nutrition which helps regulate osmotic pressure, critical for commercial malolactic bacteria’s survival in wines’ difficult conditions. when used at the end of the rehydration phase and prior to inoculation, osmobacti increases the rate of surviving cells; thus allowing for a more rapid start and faster malolactic fermentation.

application: nutrient for selected malolactic bacteria.dosage: 50 g for each 25 hl dose of bacteria

100 g (item #35-511-0100) $ 4.55

ENARTIS ZYm LYSOenartis Zym lyso is a purified, microgranulated 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. dosage: 10-50 g/hl (0.8-4.2 lb/1,000 gal)

1 Kg (item #35-155-0001) $ 275.000.25 Kg (item #35-155-0250) $ 70.00

POTASSIUm CARBONATEdeacidifying material for preparing malolactic cultures.

1 lb (item #30-020-0000) $ 4.005 lb (item #30-020-0005) $ 20.0025 Kg (item #30-020-0025) $ 165.00

Enartis Zym Lyso is a pure lysozyme-based preparation. Adding Enartis Zym Lyso to must or wine can inhibit lactic acid bacteria development and help prevent malolactic fermentation. Moreover, an appropriate addition of Enartis Zym Lyso assures:

SAFE AND COMPLETE ALCOHOLIC FERMENTATIONSThe addition of Enartis Zym Lyso to must or wine during alcoholic fermentation reduces the lactic acid bacteria population. This means that the onset of malolactic fermentation is avoided at the critical moment when bacterial metabolism can form volatile acidity. Volatile acidity production by bacteria during fermentation can have dangerous consequences both for yeast development and wine quality.Enartis Zym Lyso is particularly recommended for must with high pH or must derived from grapes in poor condition, as well as any other application where the control of contamination by lactic acid bacteria is critical.

GREATER COLOR INTENSITY AND STABILITY When added in the last phases of alcoholic fermentation, Enartis Zym Lyso prevents and slows the onset of malolactic fermentation. Consequently, the winemaker has the opportunity to apply micro-oxygenation or other techniques in order to maximize color stabilization before malolactic fermentation starts. Enartis Zym Lyso is ideal for this application because, unlike sulfur dioxide, it doesn’t affect the subsequent selected bacterial inoculation. It also doesn’t react with anthocyanins, making these compounds available to form stable and color

complexes with tannins. As an inhibitor of malolactic bacteria, Enartis Zym Lyso can also partially replace SO2 after malolactic fermentation. This allows lower SO2 additions to be made, giving less anthocyanin bleaching and, consequently, better color intensity.

PRESERVATION OF WINE QUALITY After the conversion of malic acid is complete, lactic acid bacteria can metabolize other compounds in wine, forming byproducts such as diacetyl which are not always desired by the winemaker. This depends on the bacterial strains present and the compounds available in the wine for bacterial metabolism. The formation of undesirable byproducts is more frequently found during spontaneous malolactic fermentation.Another undesirable consequence of the spontaneous growth of lactic acid bacteria is the production of biogenic amines, derived from the bacterial metabolism of amino acids. Wines that contain high levels of biogenic amines may be rejected by some customers.The application of Enartis Zym Lyso after malic acid consumption is completed, inhibits bacterial metabolism and maintains the original quality of the wine.

PRODUCTION OF HEALTHY WINES Enartis Zym Lyso can partially replace SO2 additions because of its activity against lactic acid bacteria. This allows the reduction of SO2 additions, a move that is welcomed by the market.

...about enartis Zym LysoENARTIS ZYM LYSO: MORE THAN A BRAKE ON MALOLACTIC FERMENTATION

know more

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REFERENCEEQUiPMENt RECOMMENDAtiONS

equipment and reagents required to set-up popular analyses.

For direct evaLuation oF Wine

light Microscope with phase contrast objectives, 1000x Magnification

Slides

cover Slips

resolve immersion oil

Methylene Blue, yeast viability Stain

pasteur pipets

Kimwipes

lens paper

levy counting chamber (optional)

For evaLuation oF coLonies FroM cuLture

all equipment listed above, plus the following:

reagent alcohol, 95%

glass alcohol Burner

inoculating loop

loop holder

Sterile water Source

70% isopropyl alcohol

Spray Bottle

conductivity Meter

4-cell conductivity probe

refrigerated circulating water Bath

250 ml Beaker

Stirplate

Stir Bar, egg-shaped

amber latex tubing with Quick disconnects

potassium Bitartrate, reagent grade

conductivity Standard, 1413uS

Filtration assembly for pre-treatment of Sample

COLD STABILITY TESTING BY CONDUCTIVITY

WINE mICROSCOPY

For direct evaLuation oF Wine

Buret and Stand

0.1n Sodium hydroxide

deionized water

5 ml volumetric pipet

pipet Safety Bulb

wash Bottle

Kimwipes

For visuaL endPoint titration

i% phenolphthalein

hot water Source

250 ml erlenmeyer Flasks

For Measured PH endPoint

ph Meter

good Quality ph electrode

atc probe

ph Buffers

150 ml Beakers

Stirplate

Stirbars

oPtionaL, But recoMMended

centrifuge

vacuum pump and accessories for degassing

0.1n hydrochloric acid and Flasks for reagent Standardization

(Possible analyses include: L-Malic, Lactic, Citric, Acetic, Ascorbic and Sorbic Acids, Glucose + Fructose, NOPA, Ammonia, Color Absorbance and Phenolic Assays, etc.)

Uv Spectrophotometer

reagents or enzymes for Specific tests

cuvettes, 10 mm Metacrylate

eppendorf pipets

eppendorf pipet tips

volumetric pipets and Flasks for dilutions

cuvette rack

parafilm

timer

Kimwipes

Quartz cuvettes (required for certain tests)

SPECTROPHOTOmETRIC ANALYSIS

TITRATABLE ACIDITY

51

reQuired

250 ml erlenmeyer Flasks

2 ml and 1 ml class a volumetric pipets for Sample Measurement

Boiling chips

hot plate

ice Bath

Buret assembly including a 25 ml or 50 ml Buret (25 ml preferred for accuracy)

10 ml class a volumetric pipet for gold coast Solution #1

Safety Bulb or pipet Filler

oPtionaL, But recoMMended

variable volume dispensers for gold coast Solutions #3 and #5

dispenser or 5 ml volumetric pipet for gold coast Solution #2

glass repipet for dispensing 1+3 Sulfuric acid

volumetric pipets and volumetric Flasks for appropriate Sample dilutions

to asseMBLe a casH stiLL systeM, We recoMMend tHe FoLLoWinG eQuiPMent

cash Still, complete assembly

Support Stand, 5” Support ring

2 Medium clamps, 2 clamp holders

tygon and latex tubing

2 Quick-disconnects

1 t or y connector

2 tubing clamps

Source of distilled water

water hookup for condenser

water Flow indicator

to test For voLatiLe acidity, you need

cash Still System (above)

250 ml erlenmeyer Flask

10 ml class a volumetric pipet

titration assembly for 0.1n Sodium hydroxide (25 ml or 50 ml Buret, clamp & Support Stand, or autoburet)

titration assembly for 0.02n iodine (25 ml or 50 ml Buret, clamp & Support Stand, or autoburet)

phenolphthalein and Starch indicators

antifoam B

1+3 Sulfuric acid

aeration-oxidation assembly

20 ml class a volumetric pipet for Sample

So2 indicator

10 ml pipet or dispenser for 25% phosphoric acid

titration assembly for 0.01n Sodium hydroxide (25 ml Buret, clamp & Support Stand, or autoburet)

3% hydrogen peroxide adjusted to ph 5.7 (do not use pharmaceutical peroxide)

timer

ENZYmATIC ANALYSIS

VOLATILE ACIDITY

GoLd coast suGar Procedure

aeration-oXidation so2 anaLysis

Malic acid, glUcoSe + FrUctoSe, aMMonia, acetic acid, glUconic acid, yan Spectrophotometer with Uv capabilitycuvettes & cuvette rack10-100 ul adjustable eppendorf pipettor with tips100-1000 ul adjustable eppendorf pipettor with tipsvolumetric glassware for dilutionsappropriate test Kits and Standards

pHph Meter with electrode and atc probe

50 ml glass Beakers

100 ml nalgene Beakers

optional: Magnetic Stirrer with Stir Bars

distilled water

ph 4.00 Buffer

ph 7.00 Buffer

ph 3.00 Buffer

RIPPER, FREE & TOTAL SO2

250 ml erlenmeyer Flasks

25 ml Serological pipet

5 ml repipettor (for Sulfuric acid) 10 ml Serological pipet

pipet Safety Bulb

titration assembly

optional: 10 ml tilting pipette (for 1n naoh) 250 ml red dispensing Bottle (for Starch)

0.02 n iodine

Starch indicator

1+3 Sulfuric acid

1n Sodium hydroxide

ALPHA AmINO NITROGENSpectrophotometer, Uv 335 nm

cuvettes & cuvette rack

50 ul pipettor with tips

10-100ul adjustable pipettor with tips

centrifuge & centrifuge tubes

Scientific calculator or Spreadsheet Software such as excel

reagent Kit with Standards: 10mM isoleucine Standard 5% opa nac Bufferdistilled water

please see our handbook of analytical Services and laboratory Supplies for more information on equipment, reagents and pricing.

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52

santa Maria BrancH

2717 aviation way - Suite 100 Santa Maria, ca 93455

tel: 805 922 6321- Fax: 805 922 1751

Paso roBLes BrancH

1850 ramada drive - Suite 3paso robles, ca 93446

tel: 805 591 3321 - Fax: 805 591 3322

Main BrancH

7795 Bell road - windsor, ca 95492tel: 707 838 6312 - Fax: 707 838 1765

naPa vaLLey BrancH

1282 vidovich avenue - Suite cSt. helena, ca 94574

tel: 707 967 0290 - Fax: 707 967 0295

www.enartisvinquiry.com

PRICINGenartis vinquiry makes every attempt to keep our pricing stable, but as our suppliers’ prices change, we must pass along changes, whether an increase or decrease. prices vary slightly every year; this catalog is a guideline to pricing. if you require confirmed prices for your purchase, please contact the supply department at our windsor branch: 707 838 6312.

RETURNS & ORDER CANCELLATIONS

all returns must be authorized; call 707 838 6312 and ask for a Merchandise return authorization (Mra) number. include the Mra number with your shipment. returns must be made within 30 days of receipt and are subject to a 10% restocking charge. all items must be returned in an unused and resalable condition.

all winemaking products along with supplies that require refrigeration or freezing cannot be returned.

live cultures, analytical standards, and special order items are available according to demand. orders of these products are considered to be final.

any cancellation or modification of a pending order will result in a charge up to the full dollar amount of the order.

HAZARDOUS MATERIALSMaterials considered hazardous to ship are marked with this symbol in the catalog. hazardous materials are subject to a shipping surcharge, must be shipped via ground service and may have other limitations on their shipment. ask us for details.

daMaGed sHiPMentsitems damaged in shipping should be reported to the carrier immediately. containers and packing material must be kept for inspection.

terMsten or more samples submitted together for the same analysis will be discounted by 15%.Shipping charges and sales tax (as required) are additional. due to manufacturers’ changes, our prices may change without prior notice.terms for payment are 30 days net. a service charge of 2% (minimum $ 5.00) will be added to any outstanding balance after 30 days.For international orders, please call or fax for details of shipment and payment.

HOURSenartis vinquiry is open Monday-Friday 8:30 aM to 5:00 PM (extended hours during harvest)

lOCAtiONS