Reducing or eliminating SO2 in wine production
SO2 is one of the most controversial additives currently used in the wine industry.
Numerous attempts have been made to find alternatives as effective and safe
for human consumption.
Wine oxidation is a complex mechanism that starts with the activation of dissolved oxygen into free radicals by copper and iron.
Then, these free radicals involve wine compounds such as polyphenols, ethanol, aromatic compounds, and organic acids, into chain redox reactions, resulting in wine oxidation.
Tannins, glutathione, ascorbic acid, citric acid, activated chitosan, and co-polymers of vinylimidazole and vinylpyrrolidone (PVI/PVP) can block this chain of chemical reactions and avoid wine oxidation.
With the recent approval of products such as chitosan and PVI/PVP, it is now easier to replace sulfur dioxide.
Enartis offers alternatives to replace SO2 for its antioxidant, antioxidasic and antimicrobial activities, allowing for quality, low or SO2-free wines.
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Low SO2 Wines
Hideki
Hideki is a wine protection tool composed of tannins with excellent antioxidant effects and ability to interfere with the functional proteins of microorganism cells.
In nature, plants produce polyphenolic substances in response to injuries caused by external agents: viruses, fungi, bacteria, insects, etc. as well as vertebrates.
APPLICATIONS
During wine preparation for bottling:
– As an alternative to the antioxidant and antimicrobial action of sulfur dioxide.
– In wine previously treated with EnartisStab Micro/Micro M (activated chitosan) to prolong protection after the removal of the antimicrobial agent.
– To prevent the development of unwanted microorganisms that can alter the composition and sensory quality of bottled wine (increase in volatile acidity, appearance of anomalous odors, loss of acidity, etc.).
Download the technical data sheet
EnartisStab Micro M
EnartisStab Micro M is a chitosan-based preparation with high antimicrobial activity.
It was created specifically for the treatment of must and turbid wine. In fact, in cloudy liquids, solids react with the positive charges of chitosan, which consequently loses part of its ability to attract the cells of the microorganisms.
APPLICATIONS
For all wine from ageing to preparation for bottling:
– Prevent and reduce unwanted microorganisms
– Delay or avoid malolactic fermentation (allergen-free alternative to lysozyme)
– Reduce off-flavors produced by spoilage microorganisms
– Improve clarification and filterability
Download the technical data sheet
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