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24 April 2017


You’re invited to attend the first Enartis Stabilisation School where various speakers will address the challenges and solutions associated with wine stability.

Wine stabilisation is an important part of winemaking and includes microbial, protein, tartrate, aroma and colour stability.

Enartis believes in a holistic winemaking approach, which is why we focus on fermentation, post-fermentation right up to the bottling stage. Enartis is set on providing winemakers with products for all aspects of wine stability and bespoke solutions for wine processing and improvement.

The content on offer at the new Enartis Stabilisation School is much broader than previous events, which featured tannin tastings only.
It’s also the first time local and international speakers who are experts in their fields, will participate.

The events, which will be held in Vredendal (9 May), Stellenbosch (10 May) and Robertson (11 May), will be more complete, interactive and information packed than in the past. Following the talks, winemakers will be able to do hands-on additions and tastings with tannins, gum arabic and polysaccharides to illustrate ease of use and significant impact on wine.

Enartis leads the way with innovation, is evident by the launch of potassium polyaspartate (KPA) later this year. This product, which was recently approved for use in winemaking by the International Organisation of Vine and Wine (OIV), will prove to have the edge on cold stabilisation, CMC and mannoprotein.

We look forward to seeing you!

- Dowload the Full Program

- Download the Registration Form



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