Mastering sparkling wine production with Enartis products
As the sparkling wine market continues to increase, the consumer demand for quality has followed suit. Enartis can assist you during the whole production process.
Of all wine styles, sparkling wine creates the most festive atmosphere. These wines, whose charm derives mainly from the necklace of bubbles that develops in the glass and its social prestige, are the result of complex enological techniques capable of trapping carbon dioxide in the wine – responsible for the bubbles and foam – and increase its organoleptic complexity.
There are several different methods of sparkling wine production.
Enartis can assist you in maximizing wine quality, regardless of the method you select.
FINING AGENTS
Fining agents can be used for many purposes in winemaking including clarification, filterability improvement, prevention of haze and sediment formation, improvement of organoleptic profile and wine color, and removal of undesirable elements. It is important to consider quality variations from press juice to choose and adapt the winemaking process. Removal of undesired elements present in juice (solids, polyphenols, color, proteins, lipids, etc.) before fermentation is fundamental. Enartis has developed fining agents specific for sparkling wine production that remove unwanted elements while respecting foaming properties.
POLYSACCHARIDES FOR BASE WINE FERMENTATION
Yeast mannoproteins in sparkling wine are used to amplify natural lees effects. Yeast autolysis and natural release of mannoproteins in wine is a very slow process. Using EnartisPro Perlage quickly increases the amount of mannoproteins released in wine and improves balance, roundness, volume, foaming capacity and antioxidant capacity.
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Enartis products
CLAIRBOUTEILLE P
Clairbouteille P is a specific fining agent for the clarification of sparkling wine produced using the traditional (champenoise) method.
The synergistic action of the different bentonites in the blend makes Clairbouteille P very effective and capable of reducing processing times for both manual and automatic riddling. It was developed for perfect clarification and quick and easy removal. Clairbouteille P allows for the release of lees during the aging process, along with being easy-to-use and quick to apply.
SURLÌ MOUSSE
SURLÌ MOUSSE is a coadjunct made of yeast hulls specifically designed to enhance foam quality, stability and sensory quality of sparkling and frizzante-style wines. Polysaccharides and mannoproteins released by SURLÌ MOUSSE contribute to final wine quality:
– Improves protein stability in white and rosé wines;
– Improves color stability in red and rosé wines;
– Enhances mouthfeel and balance;
– Enhances aromatic expression and persistence;
– Enhances bubble quality and perlage persistence.
SURLÌTAN PERLAGE
SurlìTan Perlage was created to improve structure and length of thin wines. It contains inactivated yeast rich in free mannoproteins and tannins, and improves bubble persistence while limiting the appearance of reductive notes during second fermentation.
Recommendations: Structure; volume and roundness; improve foaming properties; improve wine ageing potential; prevent reductive notes.
Related resources from our website
Clairbouteille P
Clairbouteille P is a specific fining agent to clarify sparkling wines to be produced using the traditional
(champenoise) method.
Surlì Mousse
SURLI MOUSSE is a coadjunct made of yeast hulls specifically designed to enhance foam quality, stability and sensory quality of sparkling and frizzante-style wines.
Find out more
Sparkling Wine Handbook
There are several different methods for sparkling wine production.
Enartis can assist you in maximizing wine quality regardless of the method you select
DO YOU WANT MORE INFORMATIONS?
Contact us by filling out the form to receive all informations about the product, shipping and delivery times and prices.