Enartis

Preserving the characteristics of a wine throughout its life is important and due attention must be paid. Once produced, wine can be stored for a short period of time, stabilized, and bottled or undergo ageing.

One of the most common defects is the appearance of crystals at the bottom of the bottle, generally from potassium bitartrate instability. In recent years, the presence is also due to calcium instability, leading to the precipitation of calcium tartrate.

Color is one of the main features that defines red wines. It is the first attribute that consumers identify, and it is a strong indicator of the overall quality of a wine. Enartis recommends a specific color stabilization strategy to avoid undesirable changes and defects to the finished red wines.

Appropriate, balanced nutrition is essential to guarantee a complete and regular alcoholic fermentation.

One of the most controversial additives currently used in wine is sulfur dioxide (SO₂)

The beginning of maturation is the ideal time to stabilize and improve the wine from a quality point of view, as well as correct any imperfections resulting from fermentation. The principle is “the sooner the better.”

Organic and vegan wine production has been growing exponentially in recent years due to consumer demand for natural wines, which are free of allergens, proteins of animal origin and/or SO₂.

The use of cans and Bag-in-Box mean winemakers face new challenges that they need to be aware of in order to continue offering the consumer a wine of exceptional quality.

While the notion of wine in a can would have been considered blasphemous 20 years ago, in the past decade wineries that have championed this format have seen some of the fastest and most significant growth among the industry.

In recent years, the cost of producing wine has been suffering critical issues related to the scarcity of some raw materials and the increased cost of essential resources such as electricity and water.

The Easytech selection of yeast nutrients and direct inoculation yeasts, including two new yeasts with extraordinary characteristics in the EnartisFerm Q line, are the main Enartis innovations for harvest 2022.

While the formation of potassium salts can be prevented with the use of protective colloids, calcium stabilization requires specific interventions.

How can I preserve wine to stay fresh, young, and attractive until it is bottled?

Foam and perlage are not only important in terms of visual impact, but they also influence the sensory quality of sparkling wines.

Here are some practical tips on how to handle these different situations.

Whatever your style, some steps in rosé wine production are critical and require the adoption of specific technical measures.

Proper yeast nutrition management encompasses the essential nutritional factors needed at a given growth stage and the timing at which they should be provided.

Gum Arabic has been used in winemaking for many years due to its capacity to prevent turbidity and the formation of precipitates due to metal instability and unstable color colloids.

Tannins, just like antibodies in the animal world, have the role of protecting plants from external aggressions. To ensure protection from a large number of microorganisms, evolution has led to the development of tannins differing in composition and chemical structure.

Choosing the right fining agent and using the correct dosage so as not to lose quality is crucial.

Reduction is one of the most common problems in winemaking. The aromas generated are described as rotten egg, burnt rubber, skunky, burnt match, asparagus, onion and garlic.

Malolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni.

Microbial control is one of the most critical factors in elaborating quality wines.

您在寻找什么香气风格？ 这里有一些关于发酵产品和
策略的建议，可用于实现所需的葡萄酒风格。

This second document on post-bottling defects is dedicated to red wines. For this reason, here we’ll focus on a problem that is specific to reds: color and tannin precipitation.

The appearance of a defect in wine after bottling can be a big economic problem and damage your image. The following are the most common problems that may appear in bottled white or rosé wines and how to prevent them.

Once fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine.

What is wine color?
Wine color is comprised of many different types of pigments that are present in various proportions depending on the wines age, chemical composition and adopted vinification processes.

In the last three decades, we have witnessed a general increase in protein instability levels in white wines all over the world.

Once fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine: for early release or long-term ageing, fresh and fruity or oak-aged style.

When both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.

When both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.

For centuries, winemakers have utilized oak barrels for making wine.

Here is a selection of the most frequently asked questions on this interesting topic.

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.

Understanding the nutritional requirements for yeast is fundamental in accomplishing a successful fermentation and preventing stuck fermentations.