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Enartis Hideki | Bottling Tannin Blend | Reduces Need for SO2 | Oxidative and Microbial Protection | 1 kg

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Product details

Management number 232559595 Release Date 2026/06/21 List Price US$72.56 Model Number 232559595
Category
  • Upgrade your bottling protocol with Enartis Hideki—the all-in-one solution for modern wine protection
  • Cleaner labels. Longer shelf life. Better wine
  • The ultimate natural wine protector

Protect your wine at bottling with the power of next-generation tannins. Enartis Hideki is a premium, multifunctional tannin blend engineered to provide exceptional protection against oxidation, metal-catalyzed spoilage, and microbial instability—without the need for high SO₂ additions.

Crafted from a proprietary mix of gallotannins and ellagitannins, Hideki binds metals, suppresses spoilage organisms, and enhances wine longevity—all while preserving delicate aromatics and mouthfeel. It’s ideal for winemakers seeking a clean-label solution for modern consumers, or those reducing sulfur use in natural, organic, or low-intervention winemaking.

Why Winemakers Choose Hideki:

  • Antioxidant Defense
    Shields against oxygen damage during bottling and early bottle aging.
  • Metal Chelation
    Binds iron and copper ions that accelerate oxidation and haze formation.
  • Microbial Control
    Reduces spoilage risk from Brettanomyces and other spoilage microbes—works independently or alongside chitosan.
  • SO₂ Reduction
    Enables a cleaner label by reducing or replacing sulfur additions without compromising stability.
  • Wide pH Range
    Consistently effective in both white and red wines, regardless of acidity.

When to Use:

  • Ideal for pre-bottling addition after stabilization and prior to final filtration.
  • Effective across a wide range of wine styles—reds, whites, rosés, and even cider.

Recommended Dosage:

  • Antioxidant & Aroma Protection: 1–3 g/hL
  • Microbial Suppression: 5–10 g/hL

Proven Results:

  • Maintains brightness and fruit character during aging
  • Supports shelf stability in low- or no-SO₂ wines
  • Shown in winery and cider trials to outperform traditional sulfur-based regimens in preserving aroma and microbial safety

 


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