Enartis

Fining is often considered an obsolete practice. Even though this is partially true, it remains the only and the most effective solution to reach wine stability and sensory balance in the most difficult circumstances.

Clarification aims to improve the visual and organoleptic characteristics of the wine. If physical technologies such as centrifugation and filtration are not able to be used, often the elimination of substances responsible for organoleptic instability and imbalance is achieved only through the use of clarifiers. Clarification, therefore, is a crucial practice of the winemaking process on which a large part of the final quality of the wine can depend.
These operations normally rely on the use of animal proteins, such as casein, gelatin, egg albumin, isinglass and fish gelatin. However, due to the allergenic potential of animal proteins, there is increasing interest in developing alternative solutions using fining proteins extracted from plants.
Always effective in responding to the needs of the market, Enartis has developed a line of vegan and allergen-free clarifying products, able to preserve wine aromas and improve aromatic cleanliness by decreasing the perception of sulfur compounds, respecting the volume and structure some wine.