EnartisFerm WS is an Enartis direct inoculation yeast and part of the new Easytech strategy.
It allows for a healthy, complete alcoholic fermentation over a wide spectrum of red and white grape varieties and in must with high sugar content. It is also able to restart stuck or sluggish fermentations. It boosts fruit and spice notes while respecting varietal and terroir characters.
Enartis is always a step ahead!
A successful fermentation is the first step for a quality wine: Enartis launches Easytech, a new strategy based on a selection of direct inoculation yeast strains and fermentation activators to make winery operations easier, but most of all to save energy, water and manpower.
Enartis is always a step ahead.
For Enartis, innovation is a discipline and a strategic choice, not a cliché.
The company invests more than 2 million euros in research and development every year, believing in innovation as an opportunity for growth and means to meet the ever-changing needs of its customers.
Enartis is always a step ahead.
Fining agents are important tools for wine clarification, stabilization, and organoleptic improvement. Animal derived proteins such as gelatin, egg albumin and casein are the main proteinaceous fining agents used for fining must and wine. Egg and milk derived fining agents are well-known food allergens with their use in winemaking presenting a risk if residuals remain in wine after treatment. Alternatively, plant based proteinaceous fining agents extracted from legumes, potatoes, and algae, have been around for over 20 years with historical use in the Europe, South Africa, Australia, and New Zealand. With the growing demand for plant-based and “free-from/low intervention” wines, it is crucial that the US wine industry explores and applies these plant-based substitutes. In this discussion we will be discussing real-world examples and applications of plant-based fining agent in Australia and South Africa. Additionally, we will review the regulatory status of these innovative fining agents, as well as explore the opportunities for plant-based fining in the US.
In this discussion, we will be joined with our partners in South Africa and Australia to discuss their markets’ plant-based winemaking/fining techniques and trends observed this 2021 harvest.
In our 2020 webinar series, Enartis USA collaborated with researchers from the Australian Wine Research Institute (AWRI) and Cornell University as well as renowned polymer expert George Crochiere to present and discuss current research on causes of shelf-life issues in canned wine. In this next canning webinar, we will share results on an extensive canned wine shelf-life trial conducted over the past 10 months, as well as some new insights and ideas into further improving shelf life in canned wine. Please join us for this brief 40-minute webinar where we will discuss and present data on the following:
There are many opportunities for winemakers to beneficially utilize oxygen treatment during the winemaking process. Join us in a discussion about the various application periods and the many ways we can leverage the benefits of incorporating oxygen into production protocols.
From fermentation through bottling, oxygen plays many critical roles in ensuring yeast health while mitigating the formation of reductive aromas. Oxygen is also required for long term color stabilization reactions and tannin polymerization reactions that occur during maturation with oak.
These interactions can be leveraged by winemakers to modulate wine characteristics by softening tannins, improving mouthfeel, masking green character and integrating oak.
We will also look at how micro-oxygenation is used by other facilities, as well as global insight. Finally, we will open the floor to questions and discussion for how MOX is utilized in your facility.
In this video on Zenith Color, we discuss the following topics:
In this video we talk about Zenith. We will answer these questions and discuss the following topics:
Chardonnay is one the most versatile and popular varieties in the world. From the flinty, mineral wines of Chablis to the opulent, rich and buttery California styles, Chardonnay is a reflection of cultural and climatic influence. Today, we have many tools available to direct this typically neutral varietal to its full potential. This webinar will explore varying techniques for driving Chardonnay wine style as well as the Enartis yeast and malolactic bacteria range for Chardonnay.
Please join Enartis USA for this webinar which will cover the following topics:
Driving Chardonnay Style: Classic California Chardonnay
Driving Chardonnay Style: Increasing Minerality
Juice clarification is an important step in winemaking because high quantities of solids can drastically impact wine quality. To control turbidity levels in juice, winemakers typically settle or float juice to remove solids. The process of juice clarification can be frustrating if winemakers do not have the tools and information necessary to handle difficult-to-clarify juices. However, the process can also be simple and easy with the right tools and information.
Please join Enartis USA for this brief, informational webinar which will cover the following topics:
Newsletter: Improving Flotation Efficiency with Enological Tools