Technical Materials

pH: A Crucial Aspect of Winemaking

The biggest challenges of climate change for the wine industry are connected to increased temperatures and long periods of water stress. These conditions favor accelerated ripening of fruit which leads to higher sugar content, delayed phenolic ripeness, increased pH, and decreased acidity.


Sluggish Fermentation Protocol

Don’t let your Sluggish Fermentation Flatline


Stuck Fermentation Protocol

Resuscitate your Stuck Fermentation


EnartisStab Micro & Micro M

Frequently Asked Questions


Plantis: the alternative to fining agents of animal origin

In recent years, the wine industry’s research in the field of clarification aids is increasingly aimed at investigating alternatives to the classic use of proteins of animal origin.


Yeast and Thiolic Varieties

The influence of thiols in increasing wine aroma is the result of the combination of grapes and yeast.


Maxigum® Plus. Highly Effective, Easy-to-Use Stabilizer

Maxigum® Plus is a stabilizing agent made of Verek Gum Arabic and mannoproteins. It was created to ensure effective color stabilization in a simple and safe manner.


Choosing the Right Oak Alternative

With the Enartis Incanto Range of oak chips, ministaves and soluble alternatives, winemakers…


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.


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.


EnartisZym EZFilter the Enzyme that Makes a Difference

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



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


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


Wine with low or zero SO2 addition?

SO2 performs antioxidant, antioxidasic and antimicrobial activities but Enartis can give you a series of product alternatives to give the same benefits whilst producing low or SO2 -free wines.



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