Enartis

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.

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

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

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.