Extend wine freshness and shelf life
Loss of aromas and freshness in your wine? Enartis has developed a program dedicated to the extension of a wine’s shelf life. This program helps winemakers preserve freshness when wines are stored for a prolonged period of time.
In a market increasingly dominated by large retailers that demand just-in-time production strategies, where large blends of wines are bottled over many months and where climatic changes are causing increases in pH and reduction of acidity, the danger of producing wine with short longevity or sensitive to alterations caused by oxidation like premature ageing and pinking, is becoming a major concern.
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.
How can I preserve wine to stay fresh, young, and attractive until it is bottled? Answering this question is even more important nowadays as the current situation across the world makes it difficult to predict when wine goes on the market. Enartis has developed the SLI strategy, that includes several products that can be used throughout the winemaking process and during storage that have a series of capabilities to:
1) Reduce the content of catechins – precursors to oxidation
2) Remove metals – catalyzers of oxidation)
3) Control redox potential – decreasing the risk of oxidation)
4) Control oxidation
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Enartis SHELF LIFE IMPROVEMENT Program
EnartisStab Micro M
EnartisStab Micro M is a special preparation of activated chitosan designed for the treatment of cloudy wines, where the content of solids can limit the antimicrobial effect of the pure chitosan.
EnartisStab Micro M is effective in reducing a large number of spoilage yeast and bacteria that contaminate must and wine.
It can also be used as a non-allergenic alternative to lysozyme for the control of malolactic bacteria.
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EnartisTan SLI
EnartisTan SLI is produced from untoasted American oak with a unique process that avoids the use of high temperature.
It displays an extraordinary capability of scavenging oxygen and radicals, chelating metals and slightly reducing wine redox potential.
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EnartisStab SLI
Special blend of yeast derivative, PVPP and untoasted oak tannin, EnartisStab SLI prevents the degradation and oxidation of wine aromas during storage.
It is recommended for the protection of wines that have already been clarified, filtered and eventually stabilized and that by consequence, are very sensitive to oxidation.
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Related resources from our website
LOSS OF AROMAS AND FRESHNESS IN YOUR WINE?
In a market increasingly dominated by large retailers that demand just-in-time production strategies, where large blends of wines are bottled over many months and where climatic changes are causing increases in pH and reduction of acidity, the danger of producing wine with short longevity or sensitive to alterations caused by oxidation like premature ageing and pinking, is becoming a major concern.
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Wine Shelf Life Improvement (SLI)
In today’s wine market, the danger of producing a wine which is sensitive to oxidation, or premature ageing, is a major concern. Enartis has developed a unique strategy dedicated to the extension of wine shelf life. This approach will help to preserve wine freshness when stored for prolonged periods of time in the cellar, as well as extend shelf life after bottling.
Find out moreDO YOU WANT MORE INFORMATION?
Contact us by filling out the form to receive all the informations about the SHELF LIFE
IMPROVEMENT PROGRAM and Claril HM.