Juice clarification is an important step in winemaking because high quantities of solids can drastically impact wine quality. To control turbidity levels in juice, winemakers typically settle or float juice to remove solids. The process of juice clarification can be frustrating if winemakers do not have the tools and information necessary to handle difficult-to-clarify juices. However, the process can also be simple and easy with the right tools and information.
Please join Enartis USA for this brief, informational webinar which will cover the following topics:
Newsletter: Improving Flotation Efficiency with Enological Tools
This webinar aims to provide scientific and practical information for helping winemakers to evaluate if their microbial control strategy in place for the harvest period is correct or can be improved.
PROGRAM
Wine microorganisms: opportunities, threats and control
Paola DOMIZIO – PhD Assistant Professor at University of Florence, Italy
Microbial Control with Chitosan During Harvest
Lauren BARRETT – Winemaking Specialist Enartis USA
Path to Quality: Microbial Control Protocols
Gianni TRIULZI – Research and Development Manager Enartis
It’s safe to say none of us have lived through a pandemic. At Enartis, one of our greatest strengths is our global network. We invite you to spend some time with our community and hear how our colleagues and winemakers in China and Italy are dealing with their current situation. Our Soil Scientist will share what he is experiencing in the vineyard. We will also check in with New Zealand, Australia and South Africa to hear how winemakers are actively managing their harvest operations during this difficult time. And finally, we have invited a Virologist to provide her perspective.
Our hope is that, come harvest, our lives will be back to normal. But in the meantime, we can learn from each other, expand our community and make plans for the future. We hope you will join us.
有很多方法可以酿造赤霞珠这个葡萄品种，也有许多细节操作可以帮助生产出优质的赤霞珠葡萄酒。
Finally, Zenith is approved for use in the US! Join Enartis USA for a brief 30 minute webinar on why Zenith is a revolution for tartrate stabilization. Topics that will be covered in this webinar:
Wine spoilage during maturation is one of the most significant concerns for winemakers in preserving wine quality. Sulfur dioxide (SO2) has long been the additive of choice for preventing wine spoilage, but with increasing incidences of microbial resistance to SO2, it is imperative that winemakers explore alternative additives for microbial control. EnartisStab Micro (chitosan) is a natural product derived from Aspergillus niger, which possess antimicrobial and antioxidant properties. We will be presenting trial data with the application of EnartisStab Micro during wine maturation utilizing resuspension strategies.
Please join Enartis USA for this free, 60-minute informational webinar that will include the following topics:
During the winemaking process, wines can accumulate volatile sulfur compounds (VSCS). Typically referred to as “reduction”, volatile sulfur compounds are a class of sulfur based compounds which can lead to serious wine defects if not handled properly. The accumulation of these compounds occurs early in the winemaking process and continues to develop as the wine ages.
Join this webinar to learn more about:
• Causes of reduction
• How to avoid reduction
• How to treat reductive wines
• 15 minute Q&A with presenter
Please join Enartis USA for this informational webinar on the BluVite product line!
This brief 40-minute presentation will include the following topics:
Throughout North America, higher spring precipitation has led to increased vigor and canopy densities, lending to amplified incidence and conditions for powdery mildew (Erysiphe necator, Uncinula necator) and Botrytis bunch rot (Botrytis cinerea). Understanding and monitoring disease incidence is crucial for managing fruit quality. In this webinar JT Jaeger, Enartis Viticulture Specialist, will be giving an overview of powdery mildew and Botrytis bunch rot current pressures and potential trends for the 2019 vintage. We will be reviewing the detrimental physical and chemical alterations these fungi inflect on grapes and techniques for mitigating wine matrix alterations from fruit compromised by powdery mildew and Botrytis bunch rot.
Join this webinar to learn more about:
Enzymatic methods in the wine laboratory are incredibly accurate, fast and safe, helping to generate important information about your wine to ensure the most informed decisions are made. Whether the methods are performed on a benchtop spectrophotometer or an automatic analyzer, understanding the equipment and materials you are working with is essential to getting the right result the first time. Unfortunately it doesn’t always go to plan, so it’s important to understand what can be causing poor results and how to fix it.
Join Vintessential Laboratories to learn more about: