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.
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.
EnartisZym EZFilter is a new and original liquid enzyme preparation based on betaglucanase activity.
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
Tannins and polysaccharides are strategic tools because they allow to refine the wine while respecting its quality.
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.