Wine Stability
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Gum Arabic
Gum Arabic has long been used in winemaking for its ability to prevent haze and the formation of precipitates caused by metals and unstable color.
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Color Stabilization: The Relevance In The Early Stages Of Winemaking
Color is one of the main features that defines red wines. It is the first attribute that consumers identify and it is a strong indicator of the overall quality of a wine. Until recently sulfur was the most used tool to protect and stabilize wine in winemaking.
LEARN MOREWine Tartrate Stability
The presence of tartrate crystals in a bottle is commonly perceived as a fault by consumers. Crystals are mostly composed of potassium bitartrate but precipitation of calcium tartrate is becoming more and more frequent. While the formation of potassium salts can be prevented with the use of protective colloids, calcium stabilization requires specific interventions.
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Wine Stability
From tartaric stabilization to the stabilization of calcium tartrate, Enartis has long been investing resources to find solutions which guarantee higher quality and safety in wine production. ZENITH, ENOCRISTAL Ca and alternatives to bentonite solve the problem of protein stabilization of white and rosé wines that we have faced in recent years and will continue to face in the future, bringing benefits to winery operations.
At Enartis, innovation is a discipline and a strategic choice!
Brochure
Calcium Tartrate: a new method for assessment and instability management
The determination of all the factors involved in the crystallization kinetics of calcium tartrate allows for correctly quantifying the potential risk of precipitation.
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