Enartis

While the formation of potassium salts can be prevented with the use of protective colloids, calcium stabilization requires specific interventions.

The presence of tartrate crystals in a bottle is commonly perceived as a fault by consumers.
Enartis puts an end to cold stabilization with the Stabilizing Agents products: EnartisStab Cellogum LV20 and the new Zenith® product range.

EnartisStab Cellogum LV20 has a long-lasting effect and can reduce, and in some cases, completely eliminate the use of physical stabilization treatments such as cold stabilization and electrodialysis. This significantly reduces energy costs and processing times. The liquid form allows for an easy and immediate application of carboxymethyl cellulose and can be used in wineries that do not have access to hot water. It also avoids long and laborious preparation needed for powdered products.

Zenith® products are a revolution in wine stabilization. The intrinsic properties of potassium polyaspartate, a polyaminoacid produced from L-aspartic acid, an amino acid naturally present in grapes, make it possible for Zenith® to maintain total tartrate and colour stability over time, able to withstand thermal stress and inhibiting the formation of tartrate crystals, without altering the organoleptic properties of wines. In addition to that Zenith® is also a milestone in environmental sustainability allowing wineries to save up to 80% of energy and drinking water and cut greenhouse gas emissions by 90%.