Technical flyers | Enartis

Choosing the right oak alternative

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.

Plantis PQ. Plant Protein Boosted by Chitosan

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

Wine Fining for tartrate stabilization with colloids

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

Why use enzymes in enology?

Fining, Extraction and Aromatic Expression

Tips for a successful malolactic fermentation

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

EnartisZym EZFilter the enzyme that makes a difference

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

Loss of aromas and freshness in your wine

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

Perfecting wines naturally

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

Wine with low or zero SO2 addition?

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.

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