How to Extend Freshness and Shelf Life of Your Wine
Why has Enartis developed the Shelf Life Improvement Program?
In a market increasingly dominated by large retailers that demand just-in-time production strategies, where large blends of wines are bottled over many months and where climate changes are causing increases in pH and reduction of acidity, the danger of producing wine with short longevity or sensitive to alterations caused by oxidation is becoming a major concern.
How does Enartis SLI Program works?
Enartis has developed a program dedicated to the extension of a wine’s shelf life. This program helps winemakers preserve freshness when wines are stored for a prolonged period of time. The Enartis SLI (Shelf Life Improvement) strategy includes several products that can be used throughout the winemaking process and during storage that have a series of capabilities to:
- Check dissolved oxygen
Avoiding exposure to air, thus preventing solubilization of oxygen in wine is the first step to prevent oxidation. In addition to using inert gasses, there are other ways to make a wine less susceptible to oxidation. Ascorbic acid, tannins and yeast hulls are extremely quick in consuming oxygen before oxidation starts in wine compounds.
- Eliminate oxidation catalysts metals
Iron and copper are the real catalysts responsible for oxidation in wine. Oxygen, per se, is a weak oxidizer which, due to iron and copper, can be converted into hydrogen peroxide, hydroxyl radicals and other free radicals capable of rapidly oxidizing any organic compounds present in wine. The copolymers of polyvinylimidazole and polyvinylpyrrolidone (PVI/PVP) and activated chitosan are capable of absorbing these pro-oxidant metals and limiting the oxidation process.
- Reduce the content of catechins and hydroxycinnamic acids
Catechins and hydroxycinnamic acids are among the first compounds in wine to oxidize. The oxidation of these phenolic compounds results in the formation of quinones, which can further react with one another to form brown pigments called melanin. These reactions are generally detrimental to wine flavor and appearance. Removing them using PVPP, activated chitosan and PVI/PVP increases wine resistance to oxidation.
- Block free radicals
Free radicals are rapid, powerful and non-specific oxidants, capable of oxidizing any organic compound present in wine: aromatic compounds, polyphenolic substances, alcohols, etc. Tannins are very effective in capturing the radicals and limiting their effects making them a valid alternative to the use of sulfur dioxide.
- Check the redox potential
During aging, the redox potential of wine tends to increase and, with it, the typical characteristics of ageing. Tannins, ascorbic acid and yeast hulls stabilize the oxidation-reductive state and prolong the life of wine.
Which products are included in the Enartis Shelf Life Improvement Program?
“Active” lees that maintain a low redox potential, eliminate active oxygen and remove oxidized and oxidizable polyphenols during wine storage.
This clarifying agent takes advantage of the synergistic actions of chitosan and PVI/PVP to reduce the concentration of the compounds involved in oxidation and to prevent the increase of acetaldehyde.
Untoasted American oak tannin for its ability in scavenging oxygen and metals and in maintaining a low redox potential, can be used as an alternative to SO2.
Pre-bottling coadjunct where each component reacts in synergy with the others to block oxidation that could occurs due to oxygen absorption during bottling and to prevent pinking.