Newsletter

Enartis News – How to Save Water and Energy during Vinification

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.

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Enartis News – How to improve your wine post-fermentation

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

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Enartis News – Glass Alternatives Part 2 – The Aluminium Can

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.

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Enartis News – Glass Alternatives: Part 1 – The Bag-in-Box

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.

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Enartis News – New Enartis Innovations for harvest 2022

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.

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Enartis News – Saving Energy is good for the Wine Industry and the Environment

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?

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Enartis News – Wine Tartrate Stability

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

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Enartis News – Improve colour stability

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

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Enartis News – Preventing pinking during harvest

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.

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Enartis News – White and Rosé Thiolic Wines

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

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Enartis News – Extend Wine Shelf Life

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

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Enartis News – How to Improve Foam Quality in Sparkling Wines

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

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Enartis News – Enartis New Innovations for the 2022 Harvest

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

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Enartis News – Wine stability 360°

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

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Enartis News – Malolactic Fermentation Scenarios: when to promote, delay or prevent it

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

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Enartis News – What’s your primary aim for using oak?

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

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Enartis News – Good Wine Storage Practices

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.

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Enartis News – Time For Rosé

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

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Enartis News – Technical Challenges In The Preparation Of Early Release Red Wine

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?

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Enartis News – How to Improve Foam Quality in Sparkling Wines

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

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Enartis News – Maxigum Plus: Efficient, Easy-to-Use Stabilizer

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.

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Enartis News – Yeast Nutrition: What, How and When

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

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Enartis News – Malolactic fermentation scenarios: when to promote, delay or prevent it

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.

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Enartis News – Tannins: nature, origin and enological effects

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

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Enartis News – Maxigum Plus: Efficient, Easy-to-Use Stabilizer

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.

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Enartis News – Time for rosé

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

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Enartis News – Tannins: nature, origin and enological effects

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.

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Enartis News – EnartisFerm ES U42: the art of Amarone winemaking for all types of wine

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.

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Enartis News – The relevance of fining

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

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Enartis News – Yeast nutrition: what, how and when

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

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Enartis News – Reduction: how to prevent and treat it

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.

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Enartis News – Time to choose your oak program

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?

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Enartis News – The relevance of fining

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.

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Enartis News – Canned wine: how to avoid reduction with canned packaging

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.

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Enartis News – Taking the risk out of MLF

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

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Enartis News – Metals and Wine Oxidation

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

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Enartis News – EnartisFerm ES U42: the art of Amarone winemaking for all types of wine

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.

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Enartis News – Protective microbial and antioxidant control techniques

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

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Enartis News – Extend wine shelf life

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?

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Enartis News – Good reasons for using activated chitosan after harvest

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

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Enartis News – red wine: post-bottling wine defects

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.

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Enartis News – Taking the risk out of malolactic fermentation

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

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Enartis News – Replacing SO2 during fermentation

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

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Enartis News – White and Rosé Wines: post-bottling wine defects

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.

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Enartis News – Smoke taint in grapes and wine

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

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Enartis News – What’s your (wine) style?

What is the aromatic style that are you looking for?

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Enartis News – Reasons to use activated chitosan during harvest

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

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Enartis News – Wine tartrate stability

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

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Enartis News – Small changes now can provide big results later

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

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Enartis News – Red Wines: how to prevent post-bottling defects

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

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Enartis News – How to prevent post-bottling defects

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.

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Enartis News – Color stability management FAQ

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.

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Enartis News – Enartis oak alternatives: contribution, advantages and selection

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.

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Enartis News – FAQ on wine fining

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

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Enartis News – Stabilizing proteins from the beginning

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

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Enartis News – Small changes now can provide big results later

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.

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Enartis News – Fermentation has finished: time for SO2 management

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.

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Enartis News – Enartis oak alternatives: contribution, advantages and selection

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

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Enartis News – FAQ on color stability management

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

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Enartis News – Stabilizing proteins from the beginning

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.

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Enartis News – Utilizing tannins and polysaccharides to finish wine

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

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Enartis News – FAQ on yeast nutrition

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

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Events

Upcoming events

Vinoway

  • Castello Monaci - Salice Salentino (LE)
  • October 16th, 2022
    October 17th, 2022
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Enomaq 2023

  • Feria de Zaragoza
  • February 17th, 2023
    February 23rd, 2023
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