Enartis

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.

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