Piermario Ticozzelli, Business Strategic Director, hielt anlässlich des „V Congreso Internacional del Rosado“ in Castillo de Fuensaldaña einen Vortrag mit dem Titel „Rosé aus Italien: Aktuelle Situation – Anbaugebiete, Rebsorten und Stile“.
Der Vortrag gab einen aktuellen Überblick über den italienischen Roséweinmarkt, indem er die Besonderheiten der wichtigsten Anbaugebiete und der verwendeten Rebsorten hervorhob und deren besondere Eigenschaften sowie den Einfluss des Anbaugebiets auf das Geschmacks- und Aromaprofil des Weins erläuterte.
Enartis puts an end to cold stabilization, hitting a milestone in environmental sustainability with the new Zenith® product range. The intrinsic properties of potassium polyaspartate, a polyaminoacid produced from L-aspartic acid, an amino acid naturally present in grapes, make it possible for Zenith® to maintain total tartrate and colour stability over time, able to withstand thermal stress and inhibiting the formation of tartrate crystals, without altering the organoleptic properties of wines. In addition to that Zenith® is also a milestone in environmental sustainability allowing wineries to save up to 80% of energy and drinking water and cut greenhouse gas emissions by 90%.
Enartis presentation during the InfoWine Forum 2018 on the strengths of tartaric stabilization based on colloids and the new Zenith range.
Enartis presentation on the additive stabilization strategy Chill out during the 2015 Enoforum: integrated system of tartaric stabilization without cold based on the use of colloid protectors. The new technology is framed in the context of stability management practices, highlighting how a well-managed additive strategy can be decisive and, ultimately, more economical and respectful of the quality of wine. Introduction of the future additive for tartaric stabilization, the potassium poliaspartate.
Enartis presentation during the Enoforum 2017on the strengths of tartaric stabilization based on colloids. Comparison between the characteristics of potassium poliaspartate and those of the other stabilizers available on the market, new approach to stabilization with colloids based on synergies between stabilizing compounds.