Enartis

Boost the fining performance of your wine in the vulnerable stage after alcoholic fermentation.

Is heatstroke threatening your wine?
Discover how Enartis can help you to manage the impact of sunburn on wine quality

For remote and real-time monitoring of the entire winemaking process
WINEGRID Sensors are the solution!

Labor constraints and the increasing cost of wine production are leading to look for practices which optimize winemaking processes: cost-effective, faster, efficient, require less preparation, less consumption of resources such as electricity and water, etc.

The biological cycle of the vine repeats itself year after year. Initial harvest forecasts can change at the last minute due to weather conditions, which can lead to disease during harvest, bringing a unique set of challenges for winemakers.

Preserving the characteristics of a wine throughout its life is important and due attention must be paid.
Today, consumers demand ever higher quality wines. Regardless of the wine ‘s destination, preparation prior to bottling is crucial, as it will determine the future quality of the wine in the bottle.

Once alcoholic fermentation comes to an end, it’s time to start stabilizing wine to prevent defects from appearing in the bottle.

Oxidation can occur at any time during the winemaking process, and it is a common challenge faced by winemakers and producers. Take action before it’s too late!

Color is one of the main features that defines red wines. It is the first attribute that consumers identify and it is a strong indicator of the overall quality of a wine. Until recently sulfur was the most used tool to protect and stabilize wine in winemaking.

Enartis has a wide range of protocols and tips to help winemakers integrate new tools and innovation into their personal styles.

Enartis has been researching all aspects that influence the correct development of yeast growth and, consequently, fermentation performance. This knowledge and research has given rise to an advanced set of tools.

Enartis is committed to finding innovative solutions and has been working in this direction by creating alternative products to help reduce SO₂ use.

Organic and vegan wine production has been growing exponentially in recent years due to consumer demand for natural wines, which are free of allergens, proteins of animal origin and/or SO₂.

Extending wine shelf life is one of the main objectives for winemakers post-fermentation. The past few years many winemakers have been asking the question: how can I keep wine fresh, young, and appealing until it is bottled? Following some simple and low-cost strategies winemakers can dramatically improve wine shelf life.

The beginning of maturation is the ideal time to correct wine imperfections. The principle is “the sooner the better”.

The most common shelf-life issue of canned wines that winemakers and researchers have reported is the development of reductive aromas caused by volatile sulfur compounds (VSCs). Find out our recommendations for solving shelf-life problems.

The use of cans and Bag-in-Box mean winemakers face new challenges that they need to be aware of in order to continue offering the consumer a wine of exceptional quality.

The first solution to rising electricity bills is to save energy. What can be done in the winery to lower consumption and keep costs down?

Colour is part of red wine quality. It is not only a visual attribute, but also essentially contributes to wine taste.

Pinking, or the appearance of abnormal pink colouring in white wines, is a frequent fault in varieties such as Sauvignon Blanc, Chenin Blanc, Chardonnay and Colombard.

The influence of thiols on wine aroma is the result of the combination of grapes and yeast.

Here is an overview of the main Enartis innovations for the 2022 harvest.

Here is an overview of the main causes of wine instability, methods for their identification and recommended treatments.

What is the main driver for using oak? Sensory impact? Color stability? Are we sure that what we are using achieves the intended purpose?

Bulk wine storage in cellars can often be challenging. The three most important factors for winemakers are to slow down aging, prevent any negative microbial impact and avoid reductive character formation.

Let’s have a look at one of the more complex challenges, red wine. Is it possible to shorten aging and stabilization times in a safe and effective way without sacrificing quality?

Foam and perlage are not only important in terms of visual impact, but they also influence the sensory quality of sparkling wines.

Gum Arabic has been used in winemaking for many years due to its capacity to prevent turbidity and the formation of precipitates due to metal instability and unstable color colloids.

Depending on the desired wine style, we may want to promote, prevent or delay malolactic fermentation (MLF). Here are some practical tips on how to handle these different situations.

To ensure protection from a large number of microorganisms, evolution has led to the development of tannins differing in composition and chemical structure.

Rosé wines are defined by their pink colour, simplicity, elegance and freshness.

By reproducing what naturally occurs in the fermentation of Amarone, one of the greatest Italian red wines, the creation of a balanced blend of Saccharomyces cerevisiae, ex r.f. bayanus maintains the positive characteristics of the Saccharomyces uvarum species and compensates for any deficiencies.

Proper yeast nutrition management encompasses the essential nutritional factors needed at a given growth stage and the timing at which they should be provided.

Have you started to think about the oak program you want to use? This is the right period to run trials and chose: barrels or oak alternatives? What kind of oak alternatives?

Fining remains the only and the most effective solution to reach wine stability and sensory balance in the most difficult circumstances. Choosing the right fining agent and using the correct dosage so as not to lose quality is crucial.

Metals have gained attention in recent years for their impact on wine quality. In particular, metals such as copper and iron have become the subject of numerous studies because of their impact on wine oxidation.

Since oxidation is a major concern for wine quality and shelf life, it is important to understand how metals impact the process of oxidation.

Reduction is one of the most common problems in winemaking. For this reason, it is important to know how to prevent or treat this defect.

One of the main questions for the winemaker at the end of fermentation is: how can I preserve wine to stay fresh, young, and attractive until it is bottled?

Now that harvest is over, it is time to protect your wine from the risk of spoilage caused by unwanted microorganisms.

Malolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni.

Market demand for low SO2 or SO2-free wine is increasing as winemakers attempt to produce wines suitable for consumers suffering from food intolerances.

What is the aromatic style that are you looking for?

Activated chitosan can perform various activities that make its application during harvest particularly beneficial for wine quality.

The presence of tartrate crystals in a bottle is commonly perceived as a fault by consumers.

This second document on post-bottling defects is dedicated to red wines. We focused on color and tannin precipitation.

Post-bottling wine defects: what to check and how to prevent. Part 1: white and rosé wines
The following are the most common problems that may appear in bottled white or rosé wines and how to prevent them.

For centuries, winemakers have utilized oak barrels for making wine. Today, oak barrels are still considered the optimal treatment for high quality wines, however using them imposes some major challenges for winemakers.

Once fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine: for early release or long-term ageing, fresh and fruity or oak-aged style.

When both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.

Here is a selection of the most frequently asked questions on this interesting topic.

Here is a selection of the most frequently asked questions on this topic, which we have tried to answer in a most comprehensive way.

Find out the best way to use bentonite or how to reduce its dosage and minimize all the negative effects using tannins, mannoproteins and enzymes.