Enartis

Organic and vegan wine production has been growing exponentially in recent years due to consumer demand for natural wines, which are free of allergens, proteins of animal origin and/or SO₂.

Enartis has a wide range of protocols and tips to help winemakers integrate new tools and innovation into their personal styles.

The use of cans and Bag-in-Box mean winemakers face new challenges that they need to be aware of in order to continue offering the consumer a wine of exceptional quality.

Enartis has been researching all aspects that influence the correct development of yeast growth and, consequently, fermentation performance. This knowledge and research has given rise to an advanced set of tools.

Enartis is committed to finding innovative solutions and has been working in this direction by creating alternative products to help reduce SO₂ use.

Organic and vegan wine production has been growing exponentially in recent years due to consumer demand for natural wines, which are free of allergens, proteins of animal origin and/or SO₂.

While the notion of wine in a can would have been considered blasphemous 20 years ago, in the past decade wineries that have championed this format have seen some of the fastest and most significant growth among the industry.

Extending wine shelf life is one of the main objectives for winemakers post-fermentation. The past few years many winemakers have been asking the question: how can I keep wine fresh, young, and appealing until it is bottled? Following some simple and low-cost strategies winemakers can dramatically improve wine shelf life.

In recent years, the cost of producing wine has been suffering critical issues related to the scarcity of some raw materials and the increased cost of essential resources such as electricity and water.

The beginning of maturation is the ideal time to correct wine imperfections. The principle is “the sooner the better”.

The most common shelf-life issue of canned wines that winemakers and researchers have reported is the development of reductive aromas caused by volatile sulfur compounds (VSCs). Find out our recommendations for solving shelf-life problems.

The use of cans and Bag-in-Box mean winemakers face new challenges that they need to be aware of in order to continue offering the consumer a wine of exceptional quality.

The Easytech selection of yeast nutrients and direct inoculation yeasts, including two new yeasts with extraordinary characteristics in the EnartisFerm Q line, are the main Enartis innovations for harvest 2022.

The first solution to rising electricity bills is to save energy. What can be done in the winery to lower consumption and keep costs down?

While the formation of potassium salts can be prevented with the use of protective colloids, calcium stabilization requires specific interventions.

Colour is part of red wine quality. It is not only a visual attribute, but also essentially contributes to wine taste.

Pinking, or the appearance of abnormal pink colouring in white wines, is a frequent fault in varieties such as Sauvignon Blanc, Chenin Blanc, Chardonnay and Colombard.

The influence of thiols on wine aroma is the result of the combination of grapes and yeast.

How can I preserve wine to stay fresh, young, and attractive until it is bottled?

Foam and perlage are not only important in terms of visual impact, but they also influence the sensory quality of sparkling wines.

Here is an overview of the main Enartis innovations for the 2022 harvest.

Here is an overview of the main causes of wine instability, methods for their identification and recommended treatments.

Here are some practical tips on how to handle these different situations.

What is the main driver for using oak? Sensory impact? Color stability? Are we sure that what we are using achieves the intended purpose?

Bulk wine storage in cellars can often be challenging. The three most important factors for winemakers are to slow down aging, prevent any negative microbial impact and avoid reductive character formation.

Whatever your style, some steps in rosé wine production are critical and require the adoption of specific technical measures.

Let’s have a look at one of the more complex challenges, red wine. Is it possible to shorten aging and stabilization times in a safe and effective way without sacrificing quality?

Foam and perlage are not only important in terms of visual impact, but they also influence the sensory quality of sparkling wines.

Gum Arabic has been used in winemaking for many years due to its capacity to prevent turbidity and the formation of precipitates due to metal instability and unstable color colloids.

Proper yeast nutrition management encompasses the essential nutritional factors needed at a given growth stage and the timing at which they should be provided.

Depending on the desired wine style, we may want to promote, prevent or delay malolactic fermentation (MLF). Here are some practical tips on how to handle these different situations.

To ensure protection from a large number of microorganisms, evolution has led to the development of tannins differing in composition and chemical structure.

Gum Arabic has been used in winemaking for many years due to its capacity to prevent turbidity and the formation of precipitates due to metal instability and unstable color colloids.

Rosé wines are defined by their pink colour, simplicity, elegance and freshness.

Tannins, just like antibodies in the animal world, have the role of protecting plants from external aggressions. To ensure protection from a large number of microorganisms, evolution has led to the development of tannins differing in composition and chemical structure.

By reproducing what naturally occurs in the fermentation of Amarone, one of the greatest Italian red wines, the creation of a balanced blend of Saccharomyces cerevisiae, ex r.f. bayanus maintains the positive characteristics of the Saccharomyces uvarum species and compensates for any deficiencies.

Choosing the right fining agent and using the correct dosage so as not to lose quality is crucial.

Proper yeast nutrition management encompasses the essential nutritional factors needed at a given growth stage and the timing at which they should be provided.

Reduction is one of the most common problems in winemaking. The aromas generated are described as rotten egg, burnt rubber, skunky, burnt match, asparagus, onion and garlic.

Have you started to think about the oak program you want to use? This is the right period to run trials and chose: barrels or oak alternatives? What kind of oak alternatives?

Fining remains the only and the most effective solution to reach wine stability and sensory balance in the most difficult circumstances. Choosing the right fining agent and using the correct dosage so as not to lose quality is crucial.

Metals have gained attention in recent years for their impact on wine quality. In particular, metals such as copper and iron have become the subject of numerous studies because of their impact on wine oxidation.

Metals have gained attention in recent years for their impact on wine quality. In particular, metals such as copper and iron have become the subject of numerous studies because of their impact on wine oxidation.

Malolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni.

Since oxidation is a major concern for wine quality and shelf life, it is important to understand how metals impact the process of oxidation.

EnartisFerm ES U42 is a yeast blend consisting of a cryophilic strain of Saccharomyces uvarum species and a strain of Saccharomyces cerevisiae ex ph. r. bayanus, modelled on a spontaneous fermentation of Amarone.

One of the main questions for the winemaker at the end of fermentation is: how can I preserve wine to stay fresh, young, and attractive until it is bottled?

Microbial control is one of the most critical factors in elaborating quality wines.

Now that harvest is over, it is time to protect your wine from the risk of spoilage caused by unwanted microorganisms.

This second document on post-bottling defects is dedicated to red wines. For this reason, here we’ll focus on a problem that is specific to reds: color and tannin precipitation.

Malolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni.

Market demand for low SO2 or SO2-free wine is increasing as winemakers attempt to produce wines suitable for consumers suffering from food intolerances.

The appearance of a defect in wine after bottling can be a big economic problem and damage your image. The following are the most common problems that may appear in bottled white or rosé wines and how to prevent them.

Over the past 15 years, bushfires have become increasingly more common in the dry summer months for wine growing regions all over the world.

What is the aromatic style that are you looking for?

Activated chitosan can perform various activities that make its application during harvest particularly beneficial for wine quality.

The presence of tartrate crystals in a bottle is commonly perceived as a fault by consumers.

Once fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine

This second document on post-bottling defects is dedicated to red wines. We focused on color and tannin precipitation.

Post-bottling wine defects: what to check and how to prevent. Part 1: white and rosé wines
The following are the most common problems that may appear in bottled white or rosé wines and how to prevent them.

What is wine color?
Wine color is comprised of many different types of pigments that are present in various proportions depending on the wines age, chemical composition and adopted vinification processes.

For centuries, winemakers have utilized oak barrels for making wine. Today, oak barrels are still considered the optimal treatment for high quality wines, however using them imposes some major challenges for winemakers.

The fining process is a crucial stage in the production of all wine types.

In the last three decades, we have witnessed a general increase in protein instability levels in white wines all over the world.

Once fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine: for early release or long-term ageing, fresh and fruity or oak-aged style.

When both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.

When both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.

For centuries, winemakers have utilized oak barrels for making wine.

Here is a selection of the most frequently asked questions on this interesting topic.

Find out the best way to use bentonite or how to reduce its dosage and minimize all the negative effects using tannins, mannoproteins and enzymes.

A wine which has oxidized, reduced, herbaceous, bitter, astringent or burning qualities is generally considered unappealing.

Understanding the nutritional requirements for yeast is fundamental in accomplishing a successful fermentation and preventing stuck fermentations.