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 (EnartisFerm Red Fruit, EnartisFerm ES 488, EnartisFerm Q5 and EnartisFerm ES 454) with an intense ß-glycosidase activity. Because of their liberation, the wine is enriched with fruit forward aromas that integrate the varietal aromas and those produced during fermentation.
Application: wines with increased fruit aromas; color stabilization; red and rosé wines.
Dosage: 100-200 g/ton
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