Enartis

El aporte de compuestos tiólicos al aroma del vino es el resultado de la combinación de uva y levadura. A medida que avanzaba la investigación, se descubrió que los precursores tiólicos están presentes en muchas variedades de uvas blancas y tintas.

A influência dos tióis no aumento dos aromas do vinho é o resultado da combinação das uvas e leveduras. A investigação mostrou que os precursores tiólicos estão presentes em muitas castas brancas e tintas.

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

Der Einfluss von Thiolen auf die Steigerung des Weinaromas ist das Ergebnis der Kombination von Trauben und der Hefe. Durch den Fortschritt der Forschung
wurde entdeckt, dass Thiolvorläufer in vielen Sorten sowohl weißer als auch roter Trauben vorhanden sind.

Il contributo dei tioli all’aroma del vino è il risultato della combinazione tra uva e lievito. Il lievito, con le sue attività enzimatiche, è il vero artefice della trasformazione di questi precursori inodori negli aromi volatili dai caratteristici sentori di frutta tropicale, agrumi e bosso.

Maxigum® Plus es un estabilizante a base de goma arábiga Verek y manoproteínas creado para asegurar la estabilización del color de una forma sencilla y segura.

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.

Maxigum® Plus è uno stabilizzante a base di gomma arabica Verek e mannoproteine creato per assicurare la stabilizzazione del colore in modo semplice e sicuro.

Maxigum® Plus é um estabilizante à base de goma arábica de Acacia verek e manoproteínas, concebido para assegurar a estabilidade corante de forma fácil e segura, com um excelente efeito sensorial no vinho.

A Maxigum® Plus egy, az Acacia Verekből nyert gumiarábikum és mannoproteinek elegyéből álló folyékony stabilizálószer.

Maxigum® Plus ist ein Stabilisator auf der Basis von Gummi arabicum Verek und Mannoproteinen und wurde entwickelt, um die Farbstabilisierung auf einfache und sichere Weise sicherzustellen.

增强马克思苷是由Verek阿拉伯胶和甘露糖蛋白制成的 稳定剂。它是为了确保以简单安全的方式进行有效的 颜色稳定而开发的产品。

Az Enartis Incanto tölgyfa alternatívák (faforgács, minidongák és oldható alternatívák) segítségével a borászok fenntarthatják ellenőrzésüket a tölgyfamenedzsmentjük felett, hogy az minden borászati igénynek és fogyasztói elvárásnak megfeleljen.

正确使用橡木制品可以改善葡萄酒的香气和口感，使其适应国际葡萄酒市场和新兴消费市  场的喜好，同时与橡木桶陈年相比，又可以降低成本和时间 .

As principais razões para realizar tratamentos de colagem no vinho são a clarificação, a estabilização e a remoção de compostos fenólicos que transmitem características sensoriais indesejadas.

Unsere Produktpalette Incanto umfasst Eichenchips, Ministaves, lösliche Alternativen, die eine große Auswahl für die Winzer bieten, um das bestgeeignete Produkt für ihren Bedarf zu finden.

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.

I legni alternativi Enartis – chips, ministaves e alternativi solubili – offrono all’enologo il pieno controllo dell’uso del legno e la possibilità di creare vini dallo stile unico e inconfondibile.

Chitosan ist ein Klärungsmittel mit antimikrobiellen Eigenschaften, das durch Deacetylierung von Chitin-Glucan erhalten wird, einem aus Aspergillus niger extrahierten Polysaccharid.

El quitosano es un clarificante con acción microbicida obtenido por desacetilación de quitina-glucano, un polisacárido extraído de Aspergillus niger.

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

Los principales objetivos que se pretenden conseguir con los tratamientos de clarificación del vino son la limpidez, la estabilización y la eliminación de compuestos fenólicos que pueden aportar al mismo características sensoriales no deseadas.

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.

Antes de usar coloides para la estabilización tartárica, es necesario asegurar la estabilidad proteica y de color a través de una estrategia de clarificación adecuada.

Vor der Verwendung von Kolloiden zur Weinsteinstabilisierung müssen die Proteinund Farbstabilität mit einer geeigneten Schönungsstrategie sichergestellt werden.

Prima della stabilizzazione tartarica con colloidi è necessario eliminare le proteine e il colore instabile con una chiarifica adeguata.

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.

Az almasavbontáson sokan egyszerűen csak az almasav tejsavvá alakítását értik, melyet az Oenococcus oeni baktérium végez.

Derítés, Extrakció, és az Aroma Kifejezése.

A borok idő előtti öregedése.

澄清、提取和香气表达

自发启动的苹乳发酵存
在哪些风险？

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

Weinbereitung ist eine Kunst

A borkészítés művészet

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 kén-dioxid alternatívái

SO₂ alternativen

SO2 的替代物

酿酒即艺术，有时也需要“天然”去 修饰。

葡萄酒的过早熟化

A very easy and successful protocol to re-start stuck fermentation developed by Enartis-Vinquiry

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