Enartis

CLARIL OX is a selective fining agent composed of plant proteins, bentonite, and chitosan to effectively reduce the potential risk of oxidation in white, rosé and sparkling base wines.

CLARIL QY is a non-allergenic selective fining agent composed of inactivated yeast and activated chitosan for white, red and rosé wines.

Microbiological control is one of the most critical factors during the ageing of wine, specially for prevention of unwanted malolactic fermentation in white and rosè wines. Current climate challenges, quality requirements and the growing demand for SO2 alternatives make this control increasingly difficult.

Chitosan is positively charged and acts on the negatively charged cell walls of a wide range of microorganisms, inhibiting cell growth and leading to cell death.

WINEGRID technology offers innovative and integrated solutions for remote and real-time monitoring during the entire winemaking process.

Increase overall wine stability and final quality in a simple step

Facing climate challenges and market demand with allergen-free solutions

The use of stabilizing colloids makes it possible to drastically lower energy consumption and the environmental impact of the process, while making it easier to manage. ZENITH represents the pinnacle of stabilization.

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.

In recent years, the wine industry’s research in the field of clarification aids is increasingly aimed at investigating alternatives to the classic use of proteins from animal origin.

The determination of all the factors involved in the crystallization kinetics of calcium tartrate allows for correctly quantifying the potential risk of precipitation.

Easytech is a selection of yeasts and yeast nutrients that offers simpler preparation methods which make winery operations easier.

Gum Arabic has long been used in winemaking for its ability to prevent clouding and the formation of precipitates caused by metals and unstable color.

The influence of thiols in increasing wine aroma is the result of the combination of grapes and yeast.

Maxigum® Plus is a stabilizing agent made of Verek Gum Arabic and mannoproteins. It was created to ensure effective color stabilization in a simple and safe manner.

With Enartis Incanto Range of oak chips, ministaves and soluble alternatives, winemakers have ultimate control over their oak program to meet all wine needs and expectations.

The main reasons to perform wine fining treatments are clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics.

During the planning phase of transitioning your wine or cider into aluminum containers, it is important to recognize the differences between traditional formats and a canned format.

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

Key winemaking steps of white wines when dealing with smoke tainted grapes.

Key winemaking steps of red wines when dealing with smoke tainted grapes.

Chitosan is a clarifying agent with antimicrobial properties obtained by deacetylation of chitin-glucan, a polysaccharide extracted from Aspergillus niger.

EnartisZym EZFilter is a new and original liquid enzyme preparation based on betaglucanase activity.

Malolactic fermentation (MLF) is often considered a simple conversion process of malic acid to lactic acid by Oenococcus oeni bacteria.

Fining, Extraction and Aromatic Expression

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

Crafting wine is an art

SO2 Alternatives

This simple procedure to be applied in the preparation of malolactic bacteria, allows to accelerate the fermentation, increases the alcol tolerance and the bacteria capacity to ferment in diffucult conditions. It can also be used to have better guarantees to obtain a successfull malolactic fermentation.

Tables for calculating correct dosage of sulfiting agents required to acheive the desired level of SO2

A very easy and successful protocol to re-start stuck fermentation.