Enartis

For remote and real-time monitoring of the entire winemaking process
WINEGRID Sensors are the solution!

Preserving the characteristics of a wine throughout its life is important and due attention must be paid. Once produced, wine can be stored for a short period of time, stabilized, and bottled or undergo ageing.

One of the most common defects is the appearance of crystals at the bottom of the bottle, generally from potassium bitartrate instability. In recent years, the presence is also due to calcium instability, leading to the precipitation of calcium tartrate.

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. Enartis recommends a specific color stabilization strategy to avoid undesirable changes and defects to the finished red wines.

Appropriate, balanced nutrition is essential to guarantee a complete and regular alcoholic fermentation.

One of the most controversial additives currently used in wine is sulfur dioxide (SO₂)

The beginning of maturation is the ideal time to stabilize and improve the wine from a quality point of view, as well as correct any imperfections resulting from fermentation. The principle is “the sooner the better.”

Organic and vegan wine production has been growing exponentially in recent years due to consumer demand for natural wines, which are free of allergens, proteins of animal origin and/or SO₂.

Enartis has a wide range of protocols and tips to help winemakers integrate new tools and innovation into their personal styles.

The use of cans and Bag-in-Box mean winemakers face new challenges that they need to be aware of in order to continue offering the consumer a wine of exceptional quality.

Enartis is committed to finding innovative solutions and has been working in this direction by creating alternative products to help reduce SO₂ use.

Organic and vegan wine production has been growing exponentially in recent years due to consumer demand for natural wines, which are free of allergens, proteins of animal origin and/or SO₂.

Extending wine shelf life is one of the main objectives for winemakers post-fermentation. The past few years many winemakers have been asking the question: how can I keep wine fresh, young, and appealing until it is bottled? Following some simple and low-cost strategies winemakers can dramatically improve wine shelf life.

In recent years, the cost of producing wine has been suffering critical issues related to the scarcity of some raw materials and the increased cost of essential resources such as electricity and water.

The most common shelf-life issue of canned wines that winemakers and researchers have reported is the development of reductive aromas caused by volatile sulfur compounds (VSCs). Find out our recommendations for solving shelf-life problems.

The Easytech selection of yeast nutrients and direct inoculation yeasts, including two new yeasts with extraordinary characteristics in the EnartisFerm Q line, are the main Enartis innovations for harvest 2022.

While the formation of potassium salts can be prevented with the use of protective colloids, calcium stabilization requires specific interventions.

Pinking, or the appearance of abnormal pink colouring in white wines, is a frequent fault in varieties such as Sauvignon Blanc, Chenin Blanc, Chardonnay and Colombard.

Foam and perlage are not only important in terms of visual impact, but they also influence the sensory quality of sparkling wines.

Here is an overview of the main causes of wine instability, methods for their identification and recommended treatments.

Here are some practical tips on how to handle these different situations.

Bulk wine storage in cellars can often be challenging. The three most important factors for winemakers are to slow down aging, prevent any negative microbial impact and avoid reductive character formation.

Whatever your style, some steps in rosé wine production are critical and require the adoption of specific technical measures.

Gum Arabic has been used in winemaking for many years due to its capacity to prevent turbidity and the formation of precipitates due to metal instability and unstable color colloids.

To ensure protection from a large number of microorganisms, evolution has led to the development of tannins differing in composition and chemical structure.

By reproducing what naturally occurs in the fermentation of Amarone, one of the greatest Italian red wines, the creation of a balanced blend of Saccharomyces cerevisiae, ex r.f. bayanus maintains the positive characteristics of the Saccharomyces uvarum species and compensates for any deficiencies.