Juice clarification is an important step in winemaking because high quantities of solids can drastically impact wine quality. To control turbidity levels in juice, winemakers typically settle or float juice to remove solids. The process of juice clarification can be frustrating if winemakers do not have the tools and information necessary to handle difficult-to-clarify juices. However, the process can also be simple and easy with the right tools and information.
Please join Enartis USA for this brief, informational webinar which will cover the following topics:
Newsletter: Improving Flotation Efficiency with Enological Tools
This webinar aims to provide scientific and practical information for helping winemakers to evaluate if their microbial control strategy in place for the harvest period is correct or can be improved.
PROGRAM
Wine microorganisms: opportunities, threats and control
Paola DOMIZIO – PhD Assistant Professor at University of Florence, Italy
Microbial Control with Chitosan During Harvest
Lauren BARRETT – Winemaking Specialist Enartis USA
Path to Quality: Microbial Control Protocols
Gianni TRIULZI – Research and Development Manager Enartis
Canned wine is one of the fastest growing market segments in the wine industry. While this packaging offers a new way for consumers to enjoy wine in a more convenient and portable way, there are things winemakers need to consider when deciding to put wine in a can. One of the major challenges with canned wine is the evolution of reduction after some time in the can. In order to further strengthen this market and inform winemakers about how to prepare wines for canned packaging, Enartis USA is hosting a collaborative webinar with industry experts on canning. This webinar will feature the following presenters to discuss topics related to canning:
George Crochiere
An expert in polymer use for liners in many food applications, George will outline some characteristics of wine can liners and why they are so important for canned wine shelf life.
Neil Scrimgeour
Senior Scientist for the Australian Wine Research Institute (AWRI), Neil has conducted several experiments related to canned wines, specifically wine constituents which impact reduction in canned wine. His presentation will focus on canned wine market considerations, benchmarking canned wines, oxygen management, and wine variables impact on aluminum migration.
Eric Wilkes
Commercial services group manager for the Australian Wine Research Institute, Eric has extensive experience in successfully integrating new technologies and systems into wine production and improving those already in place. He will be outlining the importance of transition metals and sequestration methods.
Jasha Karasek
Winemaking Specialist with Enartis USA, Jasha will outline Enartis tools and protocols for producing canned wines with longer shelf life.
We will also have a Question and Answer portion for the attendees to ask questions to the presenters.
This is the second part of a webinar focused on fining products for vegan wines.
We talk about Enartis selective fining products:
• Revelarom
• Fenol Free
• EnartisStab Micro M
• Stabyl Met
• Claril HM
• Combistab AF
• Claril QY
This video is the first part of a webinar focused on fining products for vegan wines.
We are talking about these following topics:
In this video we will talk about:
• The importance of fermentation nutrient.
• Amino acid composition in juice.
• The role of Yeast Assimilable Nitrogen (YAN).
• Nutrients for different fermentation stages.
• Amino acid vs Ammonia, yeast’s preference.
• Aroma precursors, minerals and vitamins.
• Sterols and fatty acids..
• Enartis range of complex nutrients.
Extraction and retention of red wine phenolics, have historically been a primary concern for many red wine producers.
In this webinar we will talk about these topics:
• Colour compounds
• Viticultural factors which influence the level of colour in grapes
• Pinot Noir and it’s colour compound composition
• Winemaking strategies to maximise extraction, retention and stability
– Enzyme at maceration
– Exogenous tannin addition at crusher and fermentation
– Yeast strain selection
– Gum Arabic solution to stabilise colour complexes post fermentation
There are many ways to make this superior variety and lots of fine-tuning that can be done in order to produce a premium Cabernet Sauvignon.
In this webinar we will talk about wine style and harvest goals, key points during the winemaking process and some new ideas on how to tweak Cabernet Sauvignon wines. We consider numerous winemaking options at a number of stages of the winemaking process. These include:
– At the crusher
– During cold soak
– At yeast inoculation
– During yeast fermentation
– During Malolactic fermentation (MLF)
– And post MLF
Discussion on characteristics that can be altered include:
– Reducing greenness
– Desired aroma and flavour profile
– Enhancing mouthfeel and structure
– Maximising colour retention and stabilisation
Finally, Zenith is approved for use in the US! Join Enartis USA for a brief 30 minute webinar on why Zenith is a revolution for tartrate stabilization. Topics that will be covered in this webinar: