Home / News / CHILL OUT WITH ENARTIS
 
29 June 2017
 

CHILL OUT WITH ENARTIS

We at Enartis continue to provide you with the latest innovations in wine stabilisation! With the ever increasing (and very necessary) drive to save on energy costs and water, Enartis has a solution to address this effectively whilst preser­ving the quality of your wines. The most popular method of stabilisation, cold exposure, boasts a risk to wine aroma as oxygen is more soluble in cold wine.

CHILL OUT is a proven strategy that consists of a series of operations from harvest to bottling with the objective of stabilising your white, rosé and red wines by simply adding colloids and not using cooling or other physical processes.

Tartaric instability and Cellogum LV 20:
We all know that tartrate instability in wine causes a crystal precipitate in bottled white, rosé and red wines when exposed to cold temperatures. This precipitate is unacceptable to the consumer and can go as far as damaging the reputation of your brand.
Carboxymethylcellulose (CMC) has become popular as an efficient stabilising alternative to traditional methods.

What makes our Cellogum LV 20, so unique from other CMC products?
• It is a 20% CMC solution - the highest concentration on the market
• Easily homogenised in wine
• Less contact time is needed - the low viscosity means no more waiting before final filtration and bottling
• No effect on a wine’s filterability when used correctly! (See Fig 1 below)

How can you stabilise a red wine using colloids?

CMC (Cellogum LV 20) can be combined with the right ratio of our Gum Arabic, Maxigum (Acacia verek) to comple­tely stabilise red wines.
Enartis Stab Mega was introduced to our range in 2015. This unique liquid product is a blend of CMC, Gum Arabic and mannoproteins. (Please note that CMC on its own should never be used on red wine as one risks the wine beco­ming turbid and colour precipitating out of the wine).

Please contact your Enartis representative for guidance using Enartis Stab Mega, and keep in mind that it may have a clogging effect if filtration follows addition

The graph above indicates how less aromatics are lost during stabilisation, when Stab Mega is used, compared to a rigorous cold treatment.

The Enartis Chill Out Lab at your service!

Our stabilisation laboratory was set up in 2013 and we are close to 500 samples received since the start of 2014. We have gained much knowledge regarding the ins and outs of stability products on South African wines, and have played a significant role in hundreds of final wine products. Not all wines are suited for stability products, so take the guesswork out of wine stabilisation and send us your samples for FREE testing and advice on various treatments and product applica­tions! We will even collect your wine samples for FREE!
We perform conductivity tests with our Tartarcheck machine and all results are verified with fridge tests (six days at -4°C) for the most accurate result.

CHILL OUT - and send us your wine samples… you will receive your results 6 -7 days later

Open PDF

 
 

◄ Go Back ▲ Back to top

back to top