Rosé wines are defined by their ‘pink’ color and their simplicity, elegance and freshness. The production of rosé wine is delicate and requires controlled winemaking from harvest through bottling. Whatever the wine style, some steps in rosé wine production are critical: in each of the three production phases (pre-fermentation, fermentation and post-fermentation), you should consider a series of factors that can influence the success of the three objectives of a good rosé: color, mouthfeel and aroma.
Start planning for making rosé wines in the vineyard and base picking decisions on the balance between acidity and sugar. Healthy fruit and early acid adjustment are highly recommended. Harvest overnight or early morning for cool grapes and avoid long transport times and maceration in transport bins. Destemming is preferred to avoid extracting herbaceous aromas and green tannins.
Enzymatic reactions are mainly responsible for oxidation in juice, causing loss of polyphenols, browning, production of vegetal characters and loss of varietal aromas. Work at low temperatures for all pre-fermentation steps to slow down oxidation reactions.
The synthesis and release of aromas happens during fermentation and depends on yeast, yeast nutrition and aromatic precursors.
Contact us by filling out the form to receive information about the best products for the production of rosé wines, delivery times and prices.
How can Enartis help with your rosé production?
Enartis has developed a wide range of products to help you throughout the rosé production process with specific solutions for every stage:
EnartisZym Arom MP is a microgranulated pectolitic enzyme that can be applied in the maceration of white grapes to increase extraction of aromatic precursors and obtain more fruit-expressive wines. Add EnartisZym Arom MP to the press or during grape maceration to:
EnartisFerm Red Fruit is a yeast for red and rosé wines with intense fruity aroma. It is able to produce intense secondary aromas in a wide range of conditions. Wines fermented using this strain are consumer-friendly with pleasant berry (blueberry, blackberry, cherry, raspberry) and violet aromas. EnartisFerm Red Fruit produces a significant amount of glycerol while respecting acidity. As a result, wines taste both soft and fresh
EnartisTan Fruitan is a polyvalent tannin that can be useful in several applications:
When used during white, red and rosé wine maturation:
Contact us by filling out the form to receive information about the best products for the production of rosé wines, delivery times and prices.