Presentations - Enartis

Forms of Copper in Wine: Analysis and Impact on Shelf Life

Andrew Clark, Charles Sturt University; Jasha Karasek, Enartis USA

 

Traditionally, measurement of Cu in wine has only been possible for larger wineries. This presentation sponsored by Enartis, held during the first edition of Enoforum USA, will show how to measure Cu in wine using methods that is possible for any winery to do. This presentation will also focus on winery scale trial results for canned wine production, as well as other possible applications of this information for improving shelf life in screw-capped and canned wines.

 

In the first recording, Andrew Clark, of Charles Sturt University (Australia) gives an overview of copper in wine in general terms, carries on with the colorimetric measurement of total Cu in wine, the measurement of different Cu forms and their behaviour and ends with the removal of Cu as well as different Cu forms in his presentation “Measurement and Behavior of Cu Forms in Wine”.

 

In the second recording the winemaking specialist for Enartis USA, Jasha Karasek, gives a follow-up presentation to Doctor Clark on a subset of the topic already discussed: “Impact of Copper-Bound Sulfide Removal on Wine Shelf Life”. What are the opportunities for canned wine, and why is canned wine on winemakers’ minds at this time? To find out about this, canned wine and it’s challenges, as well as the copper removal trials they have done and going forward in this packaging segment of the industry carry on watching.

 

The papers reproduced in these videos were presented at the first edition of Enoforum USA (May 5th, 2021) within the session hosted by Presenting Sponsor, Enartis

 

Measurement and Behavior of Cu Forms in Wine

Andrew Clark, Charles Sturt University

Impact of Copper-Bound Sulfide Removal on Wine Shelf Life

Jasha Karasek, Enartis USA

Shelf Life Improvement for Canned Ciders

2021 NW Cider Symposium

During this presentation, we will share some solutions for canned beverages that will improve shelf life, as well as introduce some new tools that may offer even more opportunities for the industry for increasing quality with this package segment.

 

Improving the Shelf Life of Canned Cider

Rachel B. Allison, Brittnay Perlo, Dave Takush, Matt Wilson
Cider Con 2021

 

Cider producers are facing several issues which impact successful canned packaging, including overcoming reduced aromas due to formation of H2S which can negatively impact consumer opinion upon consumption. Join this session to hear about research from Cornell University using accelerated aging tests to predict corrosion and H2S formation during long-term storage of wine and cider in aluminum packaging. Producers will discuss preliminary results and observations from current trials with Enartis related to reducing the use of SO2 and removing copper-bound sulfides to increase shelf stability and minimize the appearance of sulfur off aromas in the can. The panel will discuss solutions and trends to be aware of and continue exploring.

 

Managing Heatwaves: A Case Study in Climate Adaption and Vineyard Resiliency

This presentation by Enartis USA’s JT Jaeger during the 2020 Sustainable Ag Expo includes:

  • An overview of heatwaves
  • Research on heatwave resilience and the soil microbiome
  • 2020 case studies using BluVite Technology:
    • Thermal imaging (multi-trial example)
    • Plant water stress measurements (predawn stem water potential)
    • Heat (and water stress) related berry dehydration (seasonal yield comparison)

 

BluVite and BluVite Red by BluAgri exclusively distributed in the USA by Enartis.

 

The Sustainable Ag Expo is presented by The Vineyard Team.

 

Tartaric stabilization and Zenith range

Enartis presentation during the InfoWine Forum 2018 on the strengths of tartaric stabilization based on colloids and the new Zenith range.

 

Chill Out stabilization strategy

Enartis presentation on the additive stabilization strategy Chill out during the 2015 Enoforum: integrated system of tartaric stabilization without cold based on the use of colloid protectors. The new technology is framed in the context of stability management practices, highlighting how a well-managed additive strategy can be decisive and, ultimately, more economical and respectful of the quality of wine. Introduction of the future additive for tartaric stabilization, the potassium poliaspartate.

 

Tartaric stabilization and potassium poliaspartate

Enartis presentation during the Enoforum 2017on the strengths of tartaric stabilization based on colloids. Comparison between the characteristics of potassium poliaspartate and those of the other stabilizers available on the market, new approach to stabilization with colloids based on synergies between stabilizing compounds.

 

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