How to extend wine shelf life post-fermentation
Discover Enartis’ program dedicated preserve freshness when wines are stored for a prolonged period of time.
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pH: a crucial aspect of winemaking
The biggest challenges of climate change for the wine industry are connected to increased temperatures and long periods of water stress. These conditions favor accelerated ripening of fruit which leads to higher sugar content, delayed phenolic ripeness, increased pH, and decreased acidity.
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Loss of aromas and freshness in your wine
Enartis has developed the SLI program dedicated to extending the life of wine and help winemakers who need to preserve the freshness of their wines.
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Extend wine shelf life
Extending wine shelf life is one of the main objectives for winemakers post-fermentation. The past few years many winemakers have been asking the question: how can I keep wine fresh, young, and appealing until it is bottled? Following some simple and low-cost strategies winemakers can dramatically improve wine shelf life.
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Preserve Wine Aromatic and Color Freshness and Extend Wine Shelf Life Post-Fermentation
One of the main objectives for winemakers is to find solutions to keep the wine fresh, young and appealing during storage until it is bottled
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CLARIL HM
This clarifying agent takes advantage of the synergistic actions of chitosan and of PVI/PVP to reduce the concentration of the compounds involved in the process of oxidation and to prevent the increase of acetaldehyde.
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Untoasted American oak tannin that for its ability in scavenging oxygen and metals and in maintaining a low redox potential, can be used as an alternative to SO2.
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Pre-bottling coadjunct where each component reacts in synergy with the others in a calibrated way to block oxidation that could occur due to oxygen absorption during bottling and to prevent pinking.
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