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 “reductive”, 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.
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:
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- Reduce the content of catechins (precursors to oxidation
- Remove metals (catalyzers of oxidation)
- Control redox potential (decreasing the risk of oxidation)
- Control oxidation
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Contact us by filling out the form to receive all the informations about the SHELF LIFE IMPROVEMENT PROGRAM.
Enartis SHELF LIFE IMPROVEMENT PROGRAM
Claril HM This fining agent benefits from the synergistic actions of activated chitosan and polyvinylimidazole/polyvinylpyrrolidone (PVI/PVP) to reduce the concentration of iron, copper, hydroxycinnamic acids and catechins, which are key players in the process of oxidation. Download here the Technical data sheet Citrostab rH Pre-bottling coadjunct with a precise formulation composed of ascorbic acid, citric acid, potassium metabisulfite and tannin. It is recommended to protect bottled wine from undergoing alteration caused by oxidation: pinking, iron haze, premature and atypical ageing. Download here the Technical data sheet 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. Download here the Technical data sheet EnartisStab SLI Special blend of yeast derivatives, 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 subsequently stabilized and are thereby very sensitive to oxidation. Download here the Technical data sheet
Loss of aromas and freshness in your wine?
Premature aging in 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.
Find out more
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.
Watch the webinarDO 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.