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Loss of aromas and freshness in your wine? Enartis has developed a program dedicated to the extension of a wine’s shelf life. This program helps winemakers preserve freshness when wines are stored for a prolonged period of time.
While the formation of potassium salts can be prevented with the use of protective colloids, calcium stabilization requires specific interventions.
The proper use of Oak Alternatives improves wine aroma and taste in a way that makes it pleasing to the international and new consumer market, whilst reducing cost and time compared to barrel ageing.
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