This webinar aims to provide scientific and practical information for helping winemakers to evaluate if their microbial control strategy in place for the harvest period is correct or can be improved.
PROGRAM
Wine microorganisms: opportunities, threats and control
Paola DOMIZIO – PhD Assistant Professor at University of Florence, Italy
Microbial Control with Chitosan During Harvest
Lauren BARRETT – Winemaking Specialist Enartis USA
Path to Quality: Microbial Control Protocols
Gianni TRIULZI – Research and Development Manager Enartis
Canned wine is one of the fastest growing market segments in the wine industry. While this packaging offers a new way for consumers to enjoy wine in a more convenient and portable way, there are things winemakers need to consider when deciding to put wine in a can. One of the major challenges with canned wine is the evolution of reduction after some time in the can. In order to further strengthen this market and inform winemakers about how to prepare wines for canned packaging, Enartis USA is hosting a collaborative webinar with industry experts on canning. This webinar will feature the following presenters to discuss topics related to canning:
George Crochiere
An expert in polymer use for liners in many food applications, George will outline some characteristics of wine can liners and why they are so important for canned wine shelf life.
Neil Scrimgeour
Senior Scientist for the Australian Wine Research Institute (AWRI), Neil has conducted several experiments related to canned wines, specifically wine constituents which impact reduction in canned wine. His presentation will focus on canned wine market considerations, benchmarking canned wines, oxygen management, and wine variables impact on aluminum migration.
Eric Wilkes
Commercial services group manager for the Australian Wine Research Institute, Eric has extensive experience in successfully integrating new technologies and systems into wine production and improving those already in place. He will be outlining the importance of transition metals and sequestration methods.
Jasha Karasek
Winemaking Specialist with Enartis USA, Jasha will outline Enartis tools and protocols for producing canned wines with longer shelf life.
We will also have a Question and Answer portion for the attendees to ask questions to the presenters.
It’s safe to say none of us have lived through a pandemic. At Enartis, one of our greatest strengths is our global network. We invite you to spend some time with our community and hear how our colleagues and winemakers in China and Italy are dealing with their current situation. Our Soil Scientist will share what he is experiencing in the vineyard. We will also check in with New Zealand, Australia and South Africa to hear how winemakers are actively managing their harvest operations during this difficult time. And finally, we have invited a Virologist to provide her perspective.
Our hope is that, come harvest, our lives will be back to normal. But in the meantime, we can learn from each other, expand our community and make plans for the future. We hope you will join us.
Oak barrels have traditionally been considered the gold standard for aging, however many winemakers encounter issues with storage, sanitation, sampling, and quality control.
In use for over 30 years in the wine industry, micro-oxygenation continues to grow as an integral component utilized in winemaking facilities to overcome these challenges. As winemaking facilities increasingly install additional stainless steel tanks for aging larger volumes of wine, micro-oxygenation provides a cost effective way to scale the maturation process, without the need to invest in costly barrel storage.
Successfully incorporating micro-oxygenation and oak alternatives into winemaking protocols can enhance sensory characteristics, soften aggressive tannins, and increase body and palate length while remaining aligned to brand pricing strategy.
As your winery looks to expand production volumes, reduce maturation costs, or achieve greater consistency in your wines, we invite you to join Enartis USA for an interactive 60 minute webinar.
This webinar will include the following topics:
Finally, Zenith is approved for use in the US! Join Enartis USA for a brief 30 minute webinar on why Zenith is a revolution for tartrate stabilization. Topics that will be covered in this webinar:
Wine spoilage during maturation is one of the most significant concerns for winemakers in preserving wine quality. Sulfur dioxide (SO2) has long been the additive of choice for preventing wine spoilage, but with increasing incidences of microbial resistance to SO2, it is imperative that winemakers explore alternative additives for microbial control. EnartisStab Micro (chitosan) is a natural product derived from Aspergillus niger, which possess antimicrobial and antioxidant properties. We will be presenting trial data with the application of EnartisStab Micro during wine maturation utilizing resuspension strategies.
Please join Enartis USA for this free, 60-minute informational webinar that will include the following topics:
Please join Enartis USA for this informational webinar on the BluVite product line!
This brief 40-minute presentation will include the following topics:
During the winemaking process, wines can accumulate volatile sulfur compounds (VSCS). Typically referred to as “reduction”, volatile sulfur compounds are a class of sulfur based compounds which can lead to serious wine defects if not handled properly. The accumulation of these compounds occurs early in the winemaking process and continues to develop as the wine ages. Please join Enartis USA for this free, 60 minute informational webinar that will include the following topics:
Throughout North America, higher spring precipitation has led to increased vigor and canopy densities, lending to amplified incidence and conditions for powdery mildew (Erysiphe necator, Uncinula necator) and Botrytis bunch rot (Botrytis cinerea). Understanding and monitoring disease incidence is crucial for managing fruit quality. In this webinar JT Jaeger, Enartis Viticulture Specialist, will be giving an overview of powdery mildew and Botrytis bunch rot current pressures and potential trends for the 2019 vintage. We will be reviewing the detrimental physical and chemical alterations these fungi inflect on grapes and techniques for mitigating wine matrix alterations from fruit compromised by powdery mildew and Botrytis bunch rot.
Join this webinar to learn more about:
Winemaking Guidelines
Botrytis – Winemaking Guidelines for White and Rosé Wines
Botrytis – Winemaking Guidelines for Red Wines
Powdery Mildew – Winemaking Guidelines for White and Rosé Wines
Powdery Mildew – Winemaking Guidelines for Red Wines