Bioprotection begins with grapes
Addressing Critical Challenges from Harvest to Fermentation
Ah, grape harvest!
That eagerly awaited time of year when winemakers finally reap the rewards of months of hard work in the vineyard. While harvest brings joy, it also presents a series of challenges that must be carefully managed-every detail can significantly influence the quality of the final wine.
The period between harvest and the onset of alcoholic fermentation is characterized by operations of fundamental importance. In white and rosé winemaking, these operations include grape harvesting and transport, crushing and pressing, pre-fermentative cold maceration, and clarification-each step exposing must to potential risks.
During pre-fermentation stages, several factors play a crucial role in determining the quality of the final wine. |
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Among them, grape quality, weather, temperature, oxygen exposure, and both phenolic and technological parameters are key elements. If not properly managed, these elements can lead to the extraction of undesirable compounds, oxidative reactions, and microbial contamination. Such conditions can compromise fermentation control and wine sensory profile.
To support winemakers in navigating these challenges, Enartis has developed innovative bioprotection strategies tailored to various needs, starting from harvest.
Under suboptimal harvest conditions, such as damaged or compromised grapes, chitosan-based products are effective in countering unwanted contamination, preventing uncontrolled spontaneous fermentations and ensuring a smooth process.
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Through targeted research by CERM (Centre of Excellence for Research in Microbiology), Enartis has selected a specific strain of Metschnikowia pulcherrima, EnartisFerm Q MCK, for biocontrol during all pre-fermentation steps. |
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This non-Saccharomyces yeast can be applied directly in the vineyard, whether in mechanical harvesters or bins, and remains active from harvest through all pre-fermentative stages and continuing its protective action until alcoholic fermentation.
EnartisFerm Q MCK exhibits strong antimicrobial activity, primarily due to the presence of a pigment precursor acid that has no sensory impact on wine. This activity effectively inhibits the growth of undesirable or indigenous yeast such as Brettanomyces/ Dekkera, Hanseniaspora, Kloeckera, and Pichia. The key to this inhibition lies in the yeast’s production of pulcherriminic acid-a powerful chelating agent that binds and removes iron from the medium. Since iron is a vital nutrient for spoilage yeast, its depletion significantly limits their ability to develop.
Another distinguishing feature of EnartisFerm Q MCK is its capacity to multiply and colonize rapidly, even under low-temperature conditions.
Importantly, because it lacks fermentative power, it is ideally suited for use during pre-fermentation stages such as cold maceration, settling, static clarification, and flotation where maintaining microbiological control is essential without initiating fermentation.
Oxidation management is another challenge pre-fermentation:
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CLARIL OX, a selective clarifier composed of plant proteins, specific bentonite, and chitosan, offers an organic alternative to PVPP. |
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Its unique formulation allows it to play a multifunctional role in preventing oxidative spoilage by selectively removing phenolic compounds involved in oxidation reactions. This helps prevent premature ageing and maintains wine freshness.
Extensive in-house and industrial-scale winery trials have demonstrated that, even at equal catechin levels, wines treated with CLARIL OX are consistently cleaner, brighter, fresher, and more stable over time. To further enhance oxidation protection, especially in white and rosé musts, EnartisPro AROM, an inactive yeast with high antioxidant capacity, is recommended as a complementary solution.
Color stabilization is an important step in the phase preceding the start of alcoholic fermentation:
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EnartisPro R, a new-generation inactive yeast, plays a key role in preserving the vibrancy and intensity of wine color. Rich in polysaccharides and mannoproteins, EnartisPro R promotes and accelerates the copigmentation of free anthocyanins in must. This process contributes significantly to improved color brilliance and stability in the final wine. |
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Bioprotection remains a highly recommended strategy for maintaining wine quality in a natural and sustainable way. However, selecting the most appropriate tool depends on two key factors:
the health status of the grapes and the winemaking objectives.
Choosing Enartis means protecting and enhancing wine at every stage, guaranteeing a high quality product. Whether facing microbial risks, oxidation, or color instability, Enartis offers effective, targeted tools to support winemakers from harvest to bottle.