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01 February 2016
 

ENARTIS PRO FT & XP: REMOVE COPPER FROM FERMENTING MUSTS AND BOOST THE VARIETAL AROMAS

Copper and other metals are catalysts of oxidation reactions that can lead to loss of aromas, browning, pinking and loss of colour. Copper ions, in particular, can bind thiols, characteristic of varieties like Sauvignon Blanc, decreasing the aromatic complexity and intensity, and the varietal character of the resulting wines. Enartis R&D team has worked extensively in developing techniques that allow the winemaker to remove copper and other metals from wine in the early stages of fermentation, thus protecting the varietal aromas.

ENARTIS PRO FT & XP: remove copper from fermenting musts and boost the varietal aromas
Copper and other metals are catalysts of oxidation reactions that can lead to loss of aromas, browning, pinking and loss of colour. Copper ions, in particular, can bind thiols, characteristic of varieties like Sauvignon Blanc, decreasing the aromatic complexity and intensity, and the varietal character of the resulting wines.

Enartis R&D team has worked extensively in developing techniques that allow the winemaker to remove copper and other metals from wine in the early stages of fermentation, thus protecting the varietal aromas. These techniques include the use of blends of the co-polymer PVI/PVP (polyvinyl imidazole/polypirrolidone) and yeast derivatives, rich in immediately available mannoproteins in the very early stages of fermentation of white and rosé wines.

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WHAT TOOLS ARE AVAILABLE?
Two targeted blends were developed:

Enartis Pro FT (Free Thiols) is a blend of PVI/PVP and yeast derivatives rich in immediately available mannoproteins and sulphur containing aminoacids and oligopeptides. It is recommended to maximize the varietal aromas of thiolic varieties, as well promote the formation of thiols by the yeast.

Enartis Pro XP (eXPression) is a blend of PVI/PVP and yeast derivatives rich in immediately available mannoproteins. It is recommended for non-thiolic varieties, where protection of aromas and aroma precursors is desired, in order to allow the full expression of the varietal character.


HOW DO THEY WORK?
• PVI/PVP has the ability of binding metals that can be removed from the wine through settling or filtration of this insoluble co-polymer. Due to the PVP component, it binds specifically to hydroxycinnamic acids, that, when oxidized, generate brown compounds (quinones), that initiate cascade oxidation reaction.
• The sulphur containing aminoacids and oligopeptides provide a substrate that can be used by yeasts with beta-lyase activity to produce thiols that will contribute for the aromatic complexity and intensity of the wines.
• The immediately available mannoproteins are released soon after the addition to the fermenting must, and will contribute to the mouthfeel, as well improve the aromatic stability of the wine.

WHEN TO USE ENARTIS PRO FT AND XP?
Enartis Pro FT and XP were designed to be used in white and rosé juice with a high copper content (above 0.7 mg/L). They can be added at the same time of yeast inoculation. The metal removal properties of these blends require that the insoluble co-polymer is maintained in suspension, which is easily achieved during active fermentation due to the CO2 production.  The insoluble components will precipitate easily once the fermentation ends, and can be removed through racking.


WHAT ARE THE BENEFITS OF USING PRO FT AND PRO XP?
Copper removal at an early stage of vinification allows to produce more stable, more aromatically intense and long lasting wines. Effects are evident both in colour and in aroma.


WHAT FOR JUICES POOR IN COPPER?
If juice copper content is not an issue, ENARTIS PRO BLANCO and ENARTIS PRO UNO assure the same benefits of aroma and colour protection.
Enartis Pro Blanco is made of yeast hulls rich in immediately available mannoproteins, sulphur containing aminoacids and oligopeptides. It can be used in white, red and rosé fermentation where thiol protection and enhancement are desired.
Enartis Pro Uno is made of pure yeast hulls rich in immediately available mannoproteins that helps aroma, colour and protein stability and improve mouthfeel and softness.

 
 

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