Do you want to produce wine with no or low SO2 additions?
Sulfur dioxide (SO2) is one of the most controversial additives currently used in wine production. Enartis offers a series of alternative products to SO2 that have antioxidant, antioxidized and antimicrobial effects comparable to sulfur dioxide and independent of pH wine.
The demand for wines with low sulfur dioxide content is constantly growing: producing wines with low content or without SO2 for producers means providing a more natural wine, free of allergens and suitable for all types of consumers. At the same time, this type of production can increase the risk of oxidation problems or microbiological contamination of wine.
With the approval of the use in enology of products based on chitosan, and antioxidant and antimicrobial tannins, it is now easier to replace sulfur dioxide during fermentation throughout the entire wine making process avoiding alterations in wine quality. Enartis, offers several products as an alternative to SO2 by providing wine:
– Antimicrobial protection, in particular, activated chitosan provides antimicrobial control in wine and can be used to control the development of bacteria, non-Saccharomyces yeasts and molds, including Botrytis and its spores.
– Antioxidant protection, thanks to alternatives such as tannins, glutathione, ascorbic acid, citric acid and activated chitosan.
– Antioxidase protection by removing copper, the main cofactor of oxidative enzyme activity. The effectiveness of these products, unlike SO2, is not affected by the pH of the wine and can therefore be used in any wine condition.
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Products for Low SO2 wines
EnartisStab Micro M
EnartisStab Micro M is special preparation of activated chitosan designed for microbiological stabilization of musts and wines.
Characteristics:
– Controls the development of many indigenous bacteria and yeasts that can alter the organoleptic characteristics of wine: Brettaromyces, Lactobacillus, Oenococcus, Acetobacter, etc.
– Promotes the prevalence of Saccharomyces yeasts on non-Saccharomyces in case of spontaneous fermentation.
– Reduces the effects of laccase in musts obtained from botrytized grapes.
– Increases antioxidant protection from wine thanks to its capacity of chelating metals.
– Delays or inhibits malolactic fermentation (Allergen-free alternative to lysozyme).
– Improves wine clarification and filtration.
– Improves the sensorial quality of the wine by preventing the formation of microbiological origin compounds (volatile acidity, sulphur compounds, volatile phenols, etc.).
Application: it can be used during all winemaking process: for damaged grapes or grapes affected by botrytis, to promote the prevalence of selected yeast, for a better olfactory cleaning, to improve clarification of must and wine, for the microbiological control and the antioxidant protection by reducing or eliminating the use of SO2.
Download the technical data sheet
Hideki
Hideki is a blend of selected and purified tannins that provides antioxidant and antimicrobial protection to the wine.
Application: it can be used from the first stages of winemaking, during the storage of wine and before bottling as a natural and allergen-free substitute of SO2, to protect the wine from oxidation and to prevent alterations caused by undesirable microorganisms
Download the technical data sheet
Enartis Tan SLI
EnartisTan SLI is a tannin extracted from unroasted American oak wood created to give antioxidant protection and slow aging by improving wine shelf life. It can stabilize the wine redox potential, allowing its use as an antioxidant or to treat or prevent reduction problems.
Characteristics:
– Balance the redox potential of wine
– Improve wine shelf life
– High antioxidant effect
– Avoids and eliminates sulphur compounds
– Helps to preserve the aromatic and chromatic freshness.
Application: during the storage of the wine and all cellar operations where expose the wine to the risk of oxidation (racking off, filtration, bottling, etc.). Good alternative to the use of SO2 to protect the wine from oxidation and increase the longevity of the wine.
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