Enartis

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

With the current difficulties in supply chains across the world, the high demand for on-time production and the continuing challenges with exporting wine in some countries, makes it hard to predict when a wine will be on the market. By following some efficient, simple, and cost-effective strategies winemakers can dramatically reduce wine premature aging.

Increasing wine shelf life = Protect wine from alterations caused by oxidation = Improve wine quality

Oxidation in wines is represented by the loss of youthful characters. When white wines are oxidized, you may notice browning and pinking defects, as well as a lack of fresh and varietal aromas. Instead, the wine may taste bitter and have increased levels of acetaldehyde.  In red wines, oxidation is characterized by the development of prune and stewed fruit flavors, together with a flattened palate and an increase in brown/orange hues. 

To increase wine shelf life in white and red wines, FOUR ACTIONS are required: 

• Minimize Oxygen Solubilization by using a synergic adjuvant that consumes oxygen very quickly before oxidation occurs (CITROSTAB rH).
• Remove Oxidation Catalyst Metals such as copper and iron by limiting their action using PVI/PVP and activated chitosan (CLARIL HM).
• Reduce the Content of Oxidizable Polyphenols such as catechins and hydroxycinnamic acids by using specific fining agents with PVPP (EnartisStab SLI).

Block Free Radicals capturing and limiting their strong oxidizing effect with effective tannins (EnartisTan SLI).