CHEMICALS: OENOLOGICAL

 

 

Enartis Tan Microfruit

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 the wine, and reduces bitterness and vegetal characters. Microfruit is particularly suitable during micro-oxygenation but it can be added for the same reasons post-fermentation one month prior to bottling, every time the wine comes in contact with oxygen (racking, filtration, refrigeration).

 

Technical Information

Safety Data Sheet

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