Enartis

Boost the fining performance of your wine in the vulnerable stage after alcoholic fermentation.

In today’s winemaking landscape, producers face increasing challenges, from microbial contamination to oxidative reactions. Chitosan steps in as a powerful solution.

What is chitosan?

Chitosan is a natural polysaccharide obtained from the deacetylation of chitin extracted from Aspergillus niger.
Its use in enology has many applications in must and wine:

Microbial control	Heavy metal chelator	Antioxidant	Clarifier

It facilitates racking, enhances wine clarification, and removes metal cations like iron and copper, crucial for preventing oxidation.

Research has proved that chitosan is also involved in decreasing the amount of Ochratoxin A, a toxin of fungal origin that can be found in grapes affected by microbial contamination.

What is activated chitosan?

Enartis’ chitosan is obtained by a unique production process that increases the positive charge and enlarges the contact surface area to boost its diverse activities.

Light microscope image of standard chitosan (left) and activated chitosan (right).

The use of chitosan in winemaking
The greatest ally against microbial contamination

Rising temperatures due to climate change are increasingly leading to a major imbalance in grape ripening.

Consequently, this results in musts and wines with high pH, making them more exposed to the risk of microbial contamination (Brettanomyces, Acetobacter, Zygosaccharomyces, Pediococcus, Lactobacillus, and Oenococcus) and affecting their final quality.
Moreover, as pH increases, the antimicrobial action of sulfur dioxide is reduced, increasing the need for larger additions of this additive.

Enartis has developed bioprotective solution powered by activated chitosan as alternatives to sulfur dioxide.

EnartisStab MICRO M is an activated chitosan product for total management of microbial contamination: it limits the growth of Brettanomyces, non-Saccharomyces yeasts, lactic and acetic bacteria in must and wine, and can delay or prevent malolactic fermentation (MLF). It is a valuable aid in detoxifying must in case of stuck fermentation.

Evaluation of the antimicrobial action of EnartisStab MICRO M on the growth of Brettanomyces.

Chitosan as a fining agent: highly effective for premium quality wines

Chitosan is widely used as a fining agent to promote and speed up the clarification of juice and wine. When used in finings, chitosan, a polysaccharide, is hydrolyzed into its disaccharide form.

Once the hydrolyzation of the chitosan has occurred, the clarification activity is enhanced. Using the unique characteristics of activated chitosan, Enartis developed a variety of plantbased solutions to target different goals, both in must and wine.

PLANTIS AF-Q is pure pea protein activated with chitosan to enhance floc formation and flotation or settling. The synergy of these compounds and the high-density charge allows maximum reactivity in removing metals that are responsible of oxidation reactions. This activity promotes wine shelf-life, boosting freshness and cleanliness in wine.

% of metal reduction in white wine. The graph shows a comparison after treatment with 20 g/hL of PLANTIS AF-Q vs PVI/PVP.

Tasting comparison: control sample vs gelatin treatment and pea protein plus chitosan.

PLANTIS PQ is made from potato proteins and activated chitosan. It improves clarity while respecting wine color, increases aromatic freshness, and preserves wine quality over time. In red wines, PLANTIS PQ removes astringent tannins while respecting balance and structure.

Sensory effect of potato protein with and without chitosan on red wine.

To enhance sensory characteristics, a specific and balanced blend of yeast derivate and activated chitosan (CLARIL QY) plays a very important role:

• High performance in absorbing polyphenolic compounds
• Decreases astringency and bitterness
• Reduces unstable color
• Increase structure, softness, and balance

Sensory effect of CLARIL QY on red wine vs no addition and animal-based fining products.

Chitosan helps prepare wine for tartrate stabilization

Before using colloids like ZENITH for tartrate stabilization, protein and color stability must be assured with an appropriate fining strategy.

Removal of these positively charged compounds prevents their reaction with negatively charged tartrate stabilizing colloids and the consequent haziness and drop in filterability. To complete the pre-bottling fining and reduce the need for bentonite,

Enartis has developed CLARIL ZR, plant and chitosan-based fining agent that is easy to use. The use of this product prepares the wine for the tartaric stabilization with ZENITH.

The synergy among the compounds in each product also helps improve the organoleptic quality and increase the wine shelf life, while being respectful of the aromatic profile. These powerful results are achieved thanks to a performance boost from chitosan.