Enartis

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

A redução é um dos problemas mais comuns na vinificação. Os aromas produzidos são descritos como ovo podre, borracha queimada, couve cozida, fósforo queimado, espargos, cebola e alho.

La reducción es uno de los problemas más frecuentes de la vinificación. Los olores generados se describen como huevo podrido, caucho quemado, mofeta, fósforo quemado, espárragos, cebolla y ajo.

La riduzione è uno dei problemi che più frequentemente si verificano nel corso del processo di vinificazione. Gli odori generati sono descritti come uovo marcio, gomma bruciata, puzzola, fiammifero bruciato, asparago, cipolla e aglio.

A redukció a borkészítés során felmerülő egyik leggyakoribb probléma. Ezen kén vegyületek által fejlesztett aromák záptojásra, égett gumira, görényre, égett gyufára, spárgára, hagymára, fokhagymára hasonlító „illatjegyekkel” rendelkeznek.

Reduktion ist eines der häufigsten Probleme bei der Weinherstellung. Dabei entstehen Aromen, die an den Geruch von faulen Eiern, verbranntem Gummi, Stinktieren, abgebrannten Streichhölzern, Spargel, Zwiebeln und Knoblauch erinnern.

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.

A fermentação malolática (FML) é a transformação do ácido málico em ácido lático por bactérias lácticas, particularmente Oenococcus oeni.

A biológiai almasavbontáson (MLF) a borászatban az almasav tejsavvá alakítását értjük, melyet egy bizonyos baktérium, az Oenococcus oeni végez.

Der biologische Säureabbau (BSA) ist die Umwandlung von Äpfelsäure in Milchsäure durch Milchsäurebakterien, insbesondere durch Oenococcus oeni.

La fermentación maloláctica consiste en la transformación del ácido málico en ácido láctico por parte de las bacterias lácticas, en particular
Oenococcus oeni. Descubra cómo evitar los riesgos de la FML.

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

La fermentazione malolattica è il processo di conversione dell’acido malico in acido lattico svolto dai batteri lattici, soprattutto Oenococcus oeni. Scopri come migliorare la qualità della FML.

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.

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

Il controllo microbico è uno dei fattori più critici nella produzione dei vini di qualità.

O controlo microbiológico é um dos fatores mais críticos na produção de vinhos de qualidade.

Die mikrobielle Kontrolle ist einer der wichtigsten Faktoren in der Herstellung von Qualitätsweinen.

A megfelelő mikrobiális kontroll a minőségi borkészítés egyik sarokpontja.

El control microbiológico es uno de los factores más críticos durante la elaboración de vinos de calidad.

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?

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.

Nuestra segunda publicación sobre los defectos del vino en botella está dedicado a los vinos tintos. Por este motivo, aquí nos centraremos en un problema específico de los vinos tintos: la precipitación de color y tanino.

Este segundo capitulo, sobre defeitos no pós-engarrafamento, é dedicado aos vinhos tintos. Assim, abordaremos um problema específico dos vinhos tintos: a precipitação de matéria corante e de taninos.

Dieses zweite Dokument zu Weinfehlern nach der Abfüllung ist Rotweinen gewidmet. Aus diesem Grund konzentrieren wir uns hier auf ein Problem, das spezifisch für Rotwein ist: Farbe- und Tannin-ausfällung.

Dieses zweite Dokument zu Weinfehlern nach der Abfüllung ist Rotweinen gewidmet. Aus diesem Grund konzentrieren wir uns hier auf ein Problem, das spezifisch für Rotwein ist: Farbe- und Tannin-ausfällung.

Questo secondo documento sui difetti post imbottigliamento è dedicato ai vini rossi; ci concentreremo su un problema specifico di questa tipologia di vini: la precipitazione del colore.

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

O aparecimento de um defeito no vinho após o engarrafamento pode representar prejuízo económico e de imagem de marca.

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

A palackozás után megjelenő borhibák komoly anyagi problémát és imázs vesztést okozhatnak.

Das Auftreten eines Weinfehlers nach der Abfüllung kann großen wirtschaftlichen Verlust verursachen und dem Image schaden.

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.

La aparición de sedimentos ó defectos en el vino tras el embotellado, puede representar un gran problema económico y un daño importante para la imagen de la empresa.

La comparsa di un difetto in bottiglia può costituire un grosso danno economico e di immagine per la cantina. Di seguito, vengono descritti i difetti che più frequentemente appaiono nei vini bianchi e rosati dopo imbottigliamento e le soluzioni per prevenirli.

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.

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.

Was ist Weinfarbe?
Die Weinfarbe besteht aus vielen verschiedenen Pigmentarten, die je nach Weinalter, chemischer Zusammensetzung und angenommenen Weinbereitungsprozessen in verschiedenen Proportionen vorhanden sind.

Az oxidált, reduktív, vegetális, keserű, fanyar vagy éppen alkoholhangsúlyos borok nem kívánatosak a fogyasztók körében.

El color del vino está constituido por muchos tipos diferentes de pigmentos que están presentes en diferentes proporciones dependiendo de la edad del vino, composición química y procesos de vinificación utilizados.

O que é a matéria corante do vinho?
No vinho, a cor é constituída por diversos tipos de pigmentos que estão presentes em diferentes proporções, dependendo da idade do vinho, da sua composição química e dos procedimentos de vinificação adotados.

Cos’è il colore del vino?
Il colore del vino è costituito da diversi tipi di pigmenti presenti in varie proporzioni a seconda dell’età del vino, della composizione chimica e dei processi di vinificazione adottati.

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.

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

La stabilità proteica è sempre stata una sfida.

A estabilidade proteica foi sempre um desafio na produção do vinho.

La estabilidad de las proteínas ha representado siempre un desafío para la vinificación.

A fehérjestabilizálás mindig is kihívás volt a borászok számára.

Eiweißstabilität war schon immer eine Herausforderung in der Weinbereitung.

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.

Um vinho oxidado, reduzido, com carácter herbáceo, amargo, adstringente ou ardente é geralmente considerado pouco atraente.

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.

A tölgyfahordókat évszázadok óta használják a borkészítésben.

Durante séculos, a madeira de carvalho tem sido utilizada na produção do vinho.

Il legno viene utilizzato nella produzione del vino ormai da molti secoli.

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.

Seit Jahrhunderten verwenden Winzer Eichenfässer in der Weinbereitung.

Durante siglos, los enólogos han utilizado barricas de roble para la elaboración del vino.

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.

Ein Wein mit oxidierten, reduzierten, krautigen, bitteren, adstringierenden oder brennenden Eigenschaften wird im Allgemeinen als unansehnlich angesehen.

Az oxidált, reduktív, vegetális, keserű, fanyar vagy éppen alkoholhangsúlyos borok nem kívánatosak a fogyasztók körében.