Technical flyers | Enartis

Choosing the right oak alternative

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.

Plantis PQ. Plant Protein Boosted by Chitosan

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

Canned Packaging

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.

Wine Fining for tartrate stabilization with colloids

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

EnartisStab Micro M

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

Tips for a successful malolactic fermentation

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

Why use enzymes in enology?

Fining, Extraction and Aromatic Expression

EnartisZym EZFilter the enzyme that makes a difference

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

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

Perfecting wines naturally

Crafting wine is an art

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