How to perfect wines naturally? | Enartis

How to perfect wines naturally?

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Utilizing tannins and polysaccharides to polish and finish wines before bottling.

Common opinion is that adding a tannin means increasing wine astringency. Nothing could be more wrong. Tannin additions can help to balance the taste of the wine by minimising the alcoholic sensation or increasing the perception of structure and volume. Similarly, this can be done with polysaccharides.
Depending on their origin, tannins can heighten specific wine aroma features such as fruit, oak and spice notes. A tannin extracted from grape skin, for example, can be used to enhance the fruitiness of a wine with an overwhelming oaky character. At the opposite end of the spectrum, an oak tannin can perfect the under-oaked character of a wine that must be bottled before the ideal maturation period in barrel is completed. Tannins and polysaccharides can prevent and treat defects that diminish overall wine quality. For this application, they are often more effective and more respectful of wine quality and less labour intensive than the more traditional curative tools.

What are the advantages of Enartis finishing tannins and polysaccharides?

One of the major benefits of utilizing enological tannins and polysaccharides is the ability to finetune a wine during and after aging. This allows the winemaker flexibility in time instead of waiting to see how tannins develop during the aging process. With fining, the product requires time for settling, with a subsequent racking afterwards. This process is time consuming and can waste wine, while many Enartis tannins and polysaccharides can be added days prior to bottling with no racking and subsequent wine losses.

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How to choose the right tannins and polysaccharides

How to choose the Enartis tannins? When deciding on which EnartisTan to use and at what dosage, it is important to understand the organoleptic and technical characteristics of each tannin and perform preliminary tasting trials. A simple and rapid method consists of dissolving 1 g of EnartisTan in a solution made with 87 mL of water and 13 mL of pure alcohol of 95% This tannin solution can be used for bench trials knowing that 1 mL of this solution in 100 mL of wine is the equivalent dosage of 10 g of EnartisTan per 100 L. How to choose the correct Surlì product? To determine which Surlì to use and the appropriate dosage, it is necessary to use the following rapid taste test.
      1. Rehydrate 1 gram of Surlì in 50 mL of water at 38°C (100°F) for 2 hours.
      2. Meanwhile, prepare a 50 mL solution with 15 mL alcohol 95% and 35 mL water.
      3. After 2 hours, add the 50 mL alcohol solution to the suspension and let it cool at room temperature with periodic mixing.
      4. The final solution must be kept at a temperature of at least 20°C (68°F) and mixed two or three times daily for at least three days.
The solution is now ready to add directly to wine being treated, knowing that 1 mL in 100 mL of wine corresponds to a dose dosage of 10 grams of Surlì per 100 L.
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