Loss of aromas and freshness in your wine? Enartis has developed a program dedicated to the extension of a wine’s shelf life. This program helps winemakers preserve freshness and increases product shelf life.
In a market increasingly dominated by large retailers that demand just-in-time production strategies, where large blends of wines are bottled over many months and where climatic changes are causing increases in pH and reduction of acidity, the danger of producing wine with short longevity or sensitive to alterations caused by oxidation like premature ageing and pinking, is becoming a major concern.
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.
Enartis has developed the SLI strategy, that includes several products that can be used throughout the winemaking process and during storage that have a series of capabilities to:
As a part of Enartis SHELF LIFE IMPROVEMENT PROGRAM, this fining agent benefits from the synergistic actions of activated chitosan and polyvinylimidazole/polyvinylpyrrolidone (PVI/PVP) to reduce the concentration of iron, copper, hydroxycinnamic acids and catechins, which are key players in the process of oxidation. Therefore, treatment with Claril HM allows the production of wines with a longer shelf life, more intense and persistent aroma and fresher color.
Contact us by filling out the form to receive all the informations about the SHELF LIFE IMPROVEMENT PROGRAM.