Hideki: the Super-Tannin to avoid microbial contamination in wine naturally
Microbial control is one of the most critical factors in elaborating quality wines. With the potential labor shortages, quality control measures like sorting fruit and utilizing bio-protective strategies will be less feasible considering the time and limitations the wine industry is facing. Additive microbial control techniques will play a central role in preventing and sustaining wine quality.
Hideki: the winning ingredient
Hideki, which means “splendid opportunity” in Japanese, is a tannin that protects wine from oxidation and the effects of undesirable microbial growth in a natural and efficient manner.
WHY USE HIDEKI IN THE PREPARATION AND BOTTLING OF THE WINE? 3 VALID REASONS:
1. To obtain an antioxidant and antimicrobial action as an alternative to sulfur dioxide (SO2)
2. To prolong the protection of wines after the removal of an antimicrobial clarifier.
3. To prevent the development of unwanted microorganisms that can alter the composition and organoleptic quality of the bottled wine (increase in volatile acidity, appearance of anomalous odors, loss of acidity, etc.).
WOULD YOU LIKE TO HAVE MORE INFORMATION?
Complete the form to learn more about our mission, our history and commitment.
-
300+
Specialized products
-
200+
Employees
-
10.000+
Wine producers in 50 countries
-
10.000+
Application trials every year
-
FSSC 22000 ISO 14001, 9001 and 45001
Certified
-
100%
Part of the local winemaking communities
-
2M euros
Invested in innovation every year
Hideki
In nature, plants produce polyphenolic substances in response to lesions caused by external agents: viruses, fungi, bacteria, insects but also vertebrates. In the case of viral, bacterial and fungal infections, tannins perform a protective function of the plant tissue. At the same time, thanks to their ability to chelate metals and block free radicals, tannins limit the deterioration of plant tissues caused by oxidation triggered by the pathogen attack.
For the creation of Hideki, the best of the gallic, ellagic and condensed tannins were selected for their ability to interfere in the activity of the transport proteins of microorganisms, chelating capacity and anti-radical activity. The selection was followed by a purification process which allowed to concentrate the most active polyphenolic fractions and amplify the desired protective effect.
The result is a blend of tannins capable of protecting the wine from chemical oxidation, enzymatic oxidation (laccase) and limiting the growth of unwanted microorganisms, especially bacteria, even in wines with pH close to 4.
Related resources from our website
Products
Hideki is a new tannin effective in terms of antioxidant and antimicrobial activity
Find out more
Technical data sheet
Hideki: a tannin providing wine antioxidant and antimicrobial protection
Find out moreWOULD YOU LIKE TO LEARN MORE?
Complete the form to receive all the information you need about Enartis products or if you need to be contacted by one of our local sales representatives.