High quality of grape and mastery of wine-maker are two most important factors influencing wine quality. If both these factors are supported by modern technologies of receipt and processing in the winery — success is secured.
Modern wine-making materials presented in ENARTIS program allow to provide a high final result:
From classical granulated potassium metabisulfite from manufacturer #1 in Europe — to liquid solution of ammonium bisulfate to modern complex products which include combinations with tannins:
- granulated potassium metabisulfite in convenient 1 kg packaging
- sulfitizing agents for barriques and oak vats — Efferbarrique and Effergran 5
- sulfitizing agents for large tanks and ingenuous bringing into wine materials — Effergran, Winy, Assotan, Solfosol, Supersolfosol, Neosolfosol S
ENARTIS program includes two ranges of enzymes. Classical high qualitative enzymes of Uvasym range and brand new enzymes of Progress range combining foremost developments of biotechnology:
- for acceleration of clarification: Uvazim 1000 S, Uvazim 1000 SL
- for flotation: Progress Quick
- for maceration of white wines: Uvazim Extra, Progress Character, Progress Target, Uvazim Arom MP
- for red wine production: Uvazim Extra, Uvazim Arom MP, Progress Balance
- for red wine production by thermovinification: Progress T-Red
- during maturation: Uvazim Elevage
- for microflora control: Progress Lizo
Quality of many wines can be improved by tannin application, also by use at the very beginning of grape receipt. From a wide range of ENARTIS tannins, which includes seventeen different tannin blends, two are successfully used in the process of grape crushing and maceration, before the beginning of alcoholic fermentation:
- Tanenol FP. Adding in red wine during maceration on mesh, it interacts with tannins contained in grapes. Prevents anthocyanins from oxidation and causes fast colour formation.
- Tanenol Rouge. Combination of tannins specially created for colouring substances stabilization and wine structure intensification. Used during maceration of red wine.