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.
Chitosan is a clarifying agent with antimicrobial properties obtained by deacetylation of chitin-glucan, a polysaccharide extracted from Aspergillus niger.
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
EnartisZym EZFilter is a new and original liquid enzyme preparation based on betaglucanase activity.
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