Enartis

While calcium crystals are beautiful, they cause issues for winemakers. ENOCRISTAL Ca is micronized calcium tartrate that triggers the formation of calcium tartrate crystals and promotes calcium stability.

Ongoing climate change is causing a significant imbalance in grape ripening. This is reflected with must with higher pH values, which are more susceptible to microbiological contamination, exacerbated by the reduced effectiveness of SO2 at high pH values. Under these conditions, it is essential to adopt a strategy of prevention and microbiological control throughout the winemaking process to prevent deterioration in quality.

Colloidal stabilization is a critically important step in ensuring the clarity and stability of wine over time. This process aims to prevent the formation of colloidal aggregates that could precipitate, causing cloudiness and sediment in the bottle. This phenomenon
results in a loss of aromatic quality and creates a negative impact for the consumer.

EnartisFerm Q9 is a yeast selected for producing white and rosé wines characterized by an intense, fruity sensory profile from neutral and aromatic varietals.

EnartisFerm Q4 is a yeast selected for fermentation of white and rosé wines with thiol character. It enhances the vegetal notes of boxwood, tomato leaf and grass associated with 4MMP.

It’s not only a matter of YAN. Balanced nutrition is essential to ensure complete and consistent alcoholic fermentations.

Flotation is a fast and effective clarification method utilized prior to fermentation. Flotation has many benefits such as improving clarification efficiency while respecting quality and sustainability, but it requires more extensive technical know-how to implement it correctly and efficiently, as well specialized equipment.

CLARIL QY is a non-allergenic selective fining agent composed of inactivated yeast and activated chitosan for white, red and rosé wines.

CLARIL OX is a selective fining agent composed of plant proteins, bentonite, and chitosan to effectively reduce the potential risk of oxidation in white, rosé and sparkling base wines.

Microbiological control is one of the most critical factors during the ageing of wine, specially for prevention of unwanted malolactic fermentation in white and rosè wines. Current climate challenges, quality requirements and the growing demand for SO2 alternatives make this control increasingly difficult.

Chitosan is positively charged and acts on the negatively charged cell walls of a wide range of microorganisms, inhibiting cell growth and leading to cell death.

WINEGRID technology offers innovative and integrated solutions for remote and real-time monitoring during the entire winemaking process.

Colloidal stabilization is essential to avoid the presence of cloudiness or sediment in wine after bottling.

Increase overall wine stability and final quality in a simple step

Facing climate challenges and market demand with allergen-free solutions

The use of stabilizing colloids makes it possible to drastically lower energy consumption and the environmental impact of the process, while making it easier to manage. ZENITH represents the pinnacle of stabilization.

The biggest challenges of climate change for the wine industry are connected to increased temperatures and long periods of water stress. These conditions favor accelerated ripening of fruit which leads to higher sugar content, delayed phenolic ripeness, increased pH, and decreased acidity.

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.

Easytech is a selection of yeasts and yeast nutrients that offers simpler preparation methods which make winery operations easier.

Gum Arabic has long been used in winemaking for its ability to prevent haze and the formation of precipitates caused by metals and unstable color.

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

Maxigum® Plus is a stabilizing agent made of Verek Gum Arabic and mannoproteins. It was created to ensure effective color stabilization in a simple and safe manner.

With Enartis Incanto Range of oak chips, ministaves and soluble alternatives, winemakers have ultimate control over their oak program to meet all wine needs and expectations.

The main reasons to perform wine fining treatments are clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics.

Surlì KPA is a coadjuvant made from inactivated yeast and potassium polyaspartate (KPA) for use during fining to preserve the natural acidity of wine and improve volume.

Guidance table to calculate the amount of Citrostab rH needed to consume the oxygen dissolved in wine and the resulting increase in sulphur dioxide and total acidity.

Before using colloids for tartrate stabilization, protein and color stability must be assured with an appropriate fining strategy.

Key winemaking steps of white wines when dealing with smoke tainted grapes.

Key winemaking steps of red wines when dealing with smoke tainted grapes.

EnartisZym EZFilter is a new and original liquid enzyme preparation based on betaglucanase activity.

Chitosan is a clarifying agent with antimicrobial properties obtained by deacetylation of chitin-glucan, a polysaccharide extracted from Aspergillus niger.

Malolactic fermentation (MLF) is often considered a simple conversion process of malic acid to lactic acid by Oenococcus oeni bacteria.

Fining, Extraction and Aromatic Expression

Enartis has developed the SLI program dedicated to extending the life of wine and help winemakers who need to preserve the freshness of their wines

SO2 performs antioxidant, antioxidasic and antimicrobial activities but Enartis can give you a series of product alternatives to give the same benefits whilst producing low or SO2 -free wines.

Tannins and polysaccharides are strategic tools because they allow to refine the wine while respecting its quality.

A very easy and successful protocol to re-start stuck fermentation.

This simple procedure to be applied in the preparation of malolactic bacteria, allows to accelerate the fermentation, increases the alcol tolerance and the bacteria capacity to ferment in diffucult conditions. It can also be used to have better guarantees to obtain a successfull malolactic fermentation.

Tables for calculating correct dosage of sulfiting agents required to acheive the desired level of SO2