Plant-Based Winemaking
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Wine fining for tartrate stabilization with colloids
Before using colloids for tartrate stabilization, protein and color stability must be assured with an appropriate fining strategy.
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PLANTIS: the alternative to fining agents of animal origin
In recent years, the wine industry’s research in the field of clarification aids is increasingly aimed at investigating alternatives to the classic use of proteins from animal origin.
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It's time for plant-based fining agents!
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.
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Vegan Wines
The demand for vegan wine is an increasing trend. Plant based products are safer for consumers’ health and more sustainable for the environment. The production of plant based or microbiological origin adjuvants allows a greater reduction in CO2 emissions and consumption of natural resources than the production of those of animal origin.
At Enartis, we have over twenty years of experience in the research and application of vegetable proteins in wine production. Today, we offer clarification agents, tannins and yeast polysaccharides to refine wine without using animal fining agents.
Innovation for Enartis is a discipline and a strategic choice!