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25 January 2019
 

ENARTIS NEWS - STABILIZING PROTEINS FROM THE BEGINNING

Find out the best way to use bentonite or how to reduce its dosage and minimize all the negative effects.

STABILIZING PROTEINS FROM THE BEGINNING

In the last three decades, we have witnessed a general increase in protein instability levels in white wines all over the world. Enartis has outlined proactive practices winemakers can take for protein stabilization that will help maintain quality, reduce costs and increase sustainability. Find out the best way to use bentonite or how to reduce its dosage and minimize all the negative effects using tannins, mannoproteins and enzymes.

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