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Improvers

The use of specialty products based on yeast polysaccharides and/or vegetal polysaccharides is by now part of modern oenology. This technique takes advantage of the antioxidant properties of glutathione, the capacity of free manno-proteins to bind aromas and anthocyans and that of other polysaccharides to give fullness, volume and organoleptic longevity, as well as participating to the physical-chemical stability of wines. EVERINTEC with POLISAC® and SAVOURY offers to the winemaker a full range of specific products, of high-quality and also best recognized in the market for the different needs: from vinification, to refining, to pre-bottling treatments.
For the correct management of these technologies, EVERINTEC proposes VINO2, the new macro-micro oxygenator, realized after many years of experience and with the electronic innovation of its new oxygen dosage system.
POLISAC EXTRA RED
POLISACĀ® EXTRARED is a special fermentation adjuvant for the vinification of highquality wines, especially designed for protecting their colour and enriching them with volume, smoothness and taste.
POLISAC EXTRA WHITE
POLISACĀ® EXTRA WHITE is an organic adjuvant based on yeast hulls, to be used in the fermentation of white wines and characterised by high antioxidant properties.
POLISAC RAISIN
POLISAC RAISIN is a pre-bottling adjuvant for white and red wines based on soluble vegetale polysaccharides and tannin from white grape skin.
POLISAC RED
Both in the course of alcoholic fermentation and after their death, yeasts are able to release polysaccharides, especially mannoproteins, through their process of autolysis. These complex compounds have a significant positive influence on the quality of the wine: in red wines they can improve the stability of color and the characteristics of volume.
POLISAC RONDEUR
Is a sensory and stability improver of white wines based on vegetale and parietal polysaccharides.
POLISAC STRUCTURE
Is a formulation based on selected yeast-hulls (cell walls activated by enzyme).
POLISAC WHITE
Is a biological fermentation aid specific for white wines, obtained through an inactivating heat treatment of a strain of yeast that is a high-producer of glutathione.
RONDEUR SFERA
Make perfect and valorise all organoleptic characteristics of wines
SAVOURY SOFT
SAVOURY SOFT is a new biotechnological product that do satisfy the modern concept and techniques, where the aim is the stabilization of wines through the use of their natural components, particularly polysaccharides and manno-proteins