Enartis News – Taking the risk out of malolactic fermentation

Malolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni.

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Enartis News – Replacing SO2 during fermentation

Market demand for low SO2 or SO2-free wine is increasing as winemakers attempt to produce wines suitable for consumers suffering from food intolerances.

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Enartis News – Smoke taint in grapes and wine

Over the past 15 years, bushfires have become increasingly more common in the dry summer months for wine growing regions all over the world.

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Enartis News – Reasons to use activated chitosan during harvest

Activated chitosan can perform various activities that make its application during harvest particularly beneficial for wine quality.

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Enartis News – Wine tartrate stability

The presence of tartrate crystals in a bottle is commonly perceived as a fault by consumers.

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Enartis News – Red Wines: how to prevent post-bottling defects

This second document on post-bottling defects is dedicated to red wines. We focused on color and tannin precipitation.

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Enartis News – How to prevent post-bottling defects

Post-bottling wine defects: what to check and how to prevent. Part 1: white and rosé wines
The following are the most common problems that may appear in bottled white or rosé wines and how to prevent them.

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Enartis News – Enartis oak alternatives: contribution, advantages and selection

For centuries, winemakers have utilized oak barrels for making wine. Today, oak barrels are still considered the optimal treatment for high quality wines, however using them imposes some major challenges for winemakers.

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Enartis News – Faq on wine fining

The fining process is a crucial stage in the production of all wine types.

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Enartis News – Small changes now can provide big results later

Once fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine: for early release or long-term ageing, fresh and fruity or oak-aged style.

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Enartis News – Fermentation has finished: time for SO2 management

When both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.

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Enartis News – FAQ on color stability management

Here is a selection of the most frequently asked questions on this interesting topic.

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Enartis News – FAQ on yeast nutrition

Here is a selection of the most frequently asked questions on this topic, which we have tried to answer in a most comprehensive way.

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Enartis News – Stabilizing proteins from the beginning

Find out the best way to use bentonite or how to reduce its dosage and minimize all the negative effects using tannins, mannoproteins and enzymes.

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Upcoming events

Taste Great Southern

  • Great Southern region, WA, Australia
  • 26 March
    5 April
Go to the event website

Bendigo Winegrowers Festival

  • Rosalind Park, Bendigo, VIC
  • 4 April
    4 April
Go to the event website

Hunter Valley Wine & Food Festival

  • Pokolbin, Hunter Valley, NSW
  • 1 May
    30 June
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20th Anniversary International Cool Climate Wine Show 2020

  • Mornington Racing Club, Mornington, VIC
  • 28 May
    29 May
Go to the event website

Winetopia Wellington

  • Queen's Wharf, Wellington, NZ
  • 26 June
    27 June
Go to the event website

Australia’s Wine List of the Year Awards 2020

  • Sydney, NSW
  • 27 July
    27 July
Go to the event website

2020 Perth Royal Wine Awards

  • Claremont Showground, WA
  • 24 August
    27 August
Go to the event website

Riverland Wine Show

  • Riverland, SA
  • 1 September
    2 September
Go to the event website


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