Enartis

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.