Proactive Protein Stabilization: Reducing Bentonite Additions and Improving Quality in White Wines | Enartis

Proactive Protein Stabilization: Reducing Bentonite Additions and Improving Quality in White Wines

In the last three decades, we have witnessed a general increase in protein instability levels in white wines all over the world. Enartis has outlined proactive practices winemakers can take for protein stabilization that will help maintain quality, reduce costs and increase sustainability. Find out the best way to reduce total bentonite additions and counteract the stripping effect of fining for unstable proteins. Join Enartis USA for a brief free 40 minute webinar on the following topics:

  • Factors Which Increase Protein Instability
  • Tools for Reducing Bentonite Additions
  • 15 Minute Question and Answer Session

Download the PowerPoint slides

 

 

 

Events

Upcoming events

Unified Symposium

  • Virtual Conference & Trade Show
  • 2021-01-26
    2021-01-29
Go to the event website

Enoforum 2021

  • Vicenza Convention Centre - Italy
  • 2021-05-19
    2021-05-20
Go to the event website

Vinitaly 2022

  • Fiera di Verona, Verona, Italy
  • 2021-06-20
    2021-06-23
Go to the event website

ProWein 2022

  • Düsseldorf, Germany
  • 2022-03-27
    2022-03-29
Go to the event website

    Newsletter

    Technical articles and tips, videos, events, news from the market and from the Enartis Team. Stay in touch and get the Enartis newsletter. Each month. Always quality content. Always free.

      Feedback

      To what extent were you able to find what you needed? Not at all12345Everything I need
      How easy was it to find what you needed? Easy12345Difficult