Technical materials

Tips for a successful malolactic fermentation

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

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Why use enzymes in enology?

Fining, Extraction and Aromatic Expression

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Loss of aromas and freshness in your wine

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

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Wine with low or zero SO2 addition?

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.

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Perfecting wines naturally

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

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用一抹“天然” 成就一杯美酒

酿酒即艺术,有时也需要“天然”去 修饰。

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Difficult malolactic fermentation protocol

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.

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Easy protocol for a stuck fermentation

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

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Tables for calculating sulfiting agent dosages

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

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Esseco Srl - Enology Division

Esseco Srl – Via S. Cassiano, 99 – San Martino, 28069 Trecate NO
Cap. Soc. Euro 10.000.000 i.v. – R.E.A. 142984 di Novara – Codice Fiscale, Partita IVA, Registro Imprese Novara 01027000031
Soggetta a direzione e coordinamento di Esseco Group srl – C.F. 00989420039
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