Stop by our booth #1210 to see what is new for 2015! 

ENARTIS FERM WS –After 25 years success in liquid form, WS yeast is now available in dry form. Isolated from late harvest Zinfandel from Williams-Selyem Winery, WS is one of the most robust California yeast strains. Enartis Ferm WS, well-suited for a wide spectrum of red and white varietals, is also recommended for fermentation of high °Brix juice and to restart stuck or sluggish fermentations. It respects varietal and terroir characters and augments fruit and spice expression.  

ENARTIS STAB MICRO –Remove spoilage organisms through fining! A preparation of chitosan, Enartis Stab Micro interacts with wine microorganisms, reduces their growth, and precipitates them. It also improves wine clarification and filterability and controls the growth of a large number of unwanted yeast and bacteria that can spoil wine during ageing and/or bottling. Enartis Stab Micro also helps reduce off-flavors produced by unwanted microorganisms. 

VERIFLOW BRETT –Veriflow®Brettanomyces bruxellensis (BRETT) delivers a new, ultra-sensitive and user-friendly class of diagnostics to the wine industry. The patented technology allows for real-time PCR tests with the ease-of-use associated with flow-based assays. The result is an effective and rapid system that minimizes sample preparation, offers same-day results, and provides easy-to-interpret data.  

CHILL OUT – No More Cold Stabilization! Chill Out consists of a series of operations that, from harvest to bottling, stabilize wine without the use of refrigeration. The techniques speed up wine preparation, respect wine sensory qualities, avoid the need for refrigeration and reduce production costs. 

ENARTIS MICRO-OX - Precision, reliability, automation. Enartis MicroOx is an oxygen doser for micro and macro oxygenation that accurately measures oxygen flow. Compared to other systems, Enartis MicroOx doesn’t have a dosing chamber, but rather 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 for any variations. 

PLANTIS AF-P – Plantis AF-P is a pure, gluten-free potato protein. Recommended for the treatment of oxidized and oxidizable wines, it is also effective in removing iron. Plantis AF is designed for winemakers that want to make their own blends for fining, or want a Vegan alternative.  

ENARTIS TAN DARK CHOCOLATE – Tannin obtained from French oak with extended seasoning and medium-heavy toast. Enartis Tan Dark Chocolate enhances sensory characteristics such as chocolate and spice aromas, structure and softness found in barrel-aged wines. Tan Dark Chocolate also helps integrate tannin and aromatic components of used barrels. It also helps prevent and correct reductive odors. 

VINEO UNSTABLE PROTEINS – Immunological-based technique to specifically target proteins involved in protein haze. It detects the presence of unstable proteins in wine and determines the exact amount of bentonite needed to eliminate all of these proteins. Because of the kit’s accuracy, wine preserves its organoleptic characteristics.

It is supplied in ready-to-use kits with easy handling and simple protocol, providing highly specific and precise results through the immunoassay, which gives results that are easy to read and interpret. 

We hope to see you soon! Please call (707) 838-6312 for more information.