EnartisFerm WS is an Enartis direct inoculation yeast and part of the new Easytech strategy.
It allows for a healthy, complete alcoholic fermentation over a wide spectrum of red and white grape varieties and in must with high sugar content. It is also able to restart stuck or sluggish fermentations. It boosts fruit and spice notes while respecting varietal and terroir characters.
Enartis is always a step ahead!
A successful fermentation is the first step for a quality wine: Enartis launches Easytech, a new strategy based on a selection of direct inoculation yeast strains and fermentation activators to make winery operations easier, but most of all to save energy, water and manpower.
Enartis is always a step ahead.
For Enartis innovation is a discipline and a strategic choice, not a cliché.
The company invests more than 2 million euros in research and development every year, believing in innovation as an opportunity for growth and means to meet the ever-changing needs of its customers.
Enartis is always a step ahead.
Fining agents are important tools for wine clarification, stabilization, and organoleptic improvement. Animal derived proteins such as gelatin, egg albumin and casein are the main proteinaceous fining agents used for fining must and wine. Egg and milk derived fining agents are well-known food allergens with their use in winemaking presenting a risk if residuals remain in wine after treatment. Alternatively, plant based proteinaceous fining agents extracted from legumes, potatoes, and algae, have been around for over 20 years with historical use in the Europe, South Africa, Australia, and New Zealand. With the growing demand for plant-based and “free-from/low intervention” wines, it is crucial that the US wine industry explores and applies these plant-based substitutes. In this discussion we will be discussing real-world examples and applications of plant-based fining agent in Australia and South Africa. Additionally, we will review the regulatory status of these innovative fining agents, as well as explore the opportunities for plant-based fining in the US.
In this discussion, we will be joined with our partners in South Africa and Australia to discuss their markets’ plant-based winemaking/fining techniques and trends observed this 2021 harvest.
In our 2020 webinar series, Enartis USA collaborated with researchers from the Australian Wine Research Institute (AWRI) and Cornell University as well as renowned polymer expert George Crochiere to present and discuss current research on causes of shelf-life issues in canned wine. In this next canning webinar, we will share results on an extensive canned wine shelf-life trial conducted over the past 10 months, as well as some new insights and ideas into further improving shelf life in canned wine. Please join us for this brief 40-minute webinar where we will discuss and present data on the following:
With the demand of vegan and minimal intervention wines on the rise, and consumer interest in wines which are certified organic/biodynamic, vegan friendly, preservative free, low SO2 or carbon neutral continues to grow, a significant proportion of New Zealand businesses are adjusting their practices in the wineries to respond to such trends, and the use of vegan friendly fining products and SO2 alternatives have become a prominent focus in recent years. Enartis Pacific offers a comprehensive range of vegan friendly oenological tools and alternative products to SO2. In this webinar, we will explore these options available to winemakers and their individual applications in response to specific winemaking conditions of various New Zealand winemaking regions.
In this video on Zenith Color, we discuss the following topics:
In this video we talk about Zenith. We will answer these questions and discuss the following topics:
This webinar focuses on winemaking strategies recommended for driving a fruity red wine style for the upcoming 2021 vintage, as well as the oenological tools Enartis offers to optimise such style. The webinar will highlight the importance of the following concepts during red winemaking: microbial control at juice/wine stage, colour optimisation/stabilisation, and fermentation strategies. The options of employing oenological tools at each stage will also be explored with trial data and technical information on the performance of each product, in regards to their impact on wine’s sensory and chemical parameters.
Fresh and fruity white wine is a popular category of winemaking styles in Australia and New Zealand. There are various oenological tools available for winemakers to direct this style to its full potential.
The webinar will explore varying techniques and Enartis oenological products for driving a fruity and fresh white wine by selections of vinification and processing methods, use of antioxidants, enzymes and fining agents to achieve clear and clean juice ready for fermentation, use of yeast strains to optimize desired aroma profile, as well as fermentation nutrients and fermentation co-adjuvants. In this webinar, we will be also hearing from the Enartis USA team on their winemaking and oenological product experiences related to making this specific style of wine.