Enartis

CLARIL OX is a selective fining agent composed of plant proteins, bentonite, and chitosan to effectively reduce the potential risk of oxidation in white, rosé and sparkling base wines.

Chitosan is a clarifying agent with antimicrobial properties obtained by deacetylation of chitin-glucan, a polysaccharide extracted from Aspergillus niger.

Chitosan is positively charged and acts on the negatively charged cell walls of a wide range of microorganisms, inhibiting cell growth and leading to cell death.

WINEGRID technology offers innovative and integrated solutions for remote and real-time monitoring during the entire winemaking process.

Increase overall wine stability and final quality in a simple step

Facing climate challenges and market demand with allergen-free solutions

The use of stabilizing colloids makes it possible to drastically lower energy consumption and the environmental impact of the process, while making it easier to manage. ZENITH represents the pinnacle of stabilization.

The biggest challenges of climate change for the wine industry are connected to increased temperatures and long periods of water stress. These conditions favor accelerated ripening of fruit which leads to higher sugar content, delayed phenolic ripeness, increased pH, and decreased acidity.

In recent years, the wine industry’s research in the field of clarification aids is increasingly aimed at investigating alternatives to the classic use of proteins from animal origin.

Easytech is a selection of yeasts and yeast nutrients that offers simpler preparation methods which make winery operations easier.

Gum Arabic has long been used in winemaking for its ability to prevent clouding and the formation of precipitates caused by metals and unstable color.

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

Maxigum® Plus is a stabilizing agent made of Verek Gum Arabic and mannoproteins. It was created to ensure effective color stabilization in a simple and safe manner.

With Enartis Incanto Range of oak chips, ministaves and soluble alternatives, winemakers have ultimate control over their oak program to meet all wine needs and expectations.

The main reasons to perform wine fining treatments are clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics.

Before using colloids for tartrate stabilization, protein and color stability must be assured with an appropriate fining strategy.

Key winemaking steps of white wines when dealing with smoke tainted grapes.

Key winemaking steps of red wines when dealing with smoke tainted grapes.

EnartisZym EZFilter is a new and original liquid enzyme preparation based on betaglucanase activity.

Fining, Extraction and Aromatic Expression

Malolactic fermentation (MLF) is often considered a simple conversion process of malic acid to lactic acid by Oenococcus oeni bacteria.

Enartis has developed the SLI program dedicated to extending the life of wine and help winemakers who need to preserve the freshness of their wines

SO2 performs antioxidant, antioxidasic and antimicrobial activities but Enartis can give you a series of product alternatives to give the same benefits whilst producing low or SO2 -free wines.

Tannins and polysaccharides are strategic tools because they allow to refine the wine while respecting its quality.

Tables for calculating correct dosage of sulfiting agents required to acheive the desired level of SO2