How to extend wine shelf life post-fermentation
Discover Enartis’ program dedicated preserve freshness when wines are stored for a prolonged period of time.
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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.
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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.
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Extend wine shelf life
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.
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How to Extend Freshness and Shelf Life of Your Wine
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.
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EnartisStab SLI
“Active” lees that maintain a low redox potential, eliminate active oxygen and remove oxidized and oxidizable polyphenols during wine storage.
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This clarifying agent takes advantage of the synergistic actions of chitosan and of PVI/PVP to reduce the concentration of the compounds involved in the process of oxidation and to prevent the increase of acetaldehyde.
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Untoasted American oak tannin that for its ability in scavenging oxygen and metals and in maintaining a low redox potential, can be used as an alternative to SO2.
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Pre-bottling coadjunct where each component reacts in synergy with the others in a calibrated way to block oxidation that could occur due to oxygen absorption during bottling and to prevent pinking.
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