In this video-interview, together with Infowine, we explore the issue of calcium instability and how it poses an increasing challenge for winemakers. We’ll discuss how research and innovation have enabled the creation of an effective product to stabilize calcium in wine.
Proper management of this critical issue requires accurately estimating the risk of crystallization and using the right tools to solve it.
Enartis has developed analytical methods to assess and manage calcium instability, monitoring critical factors such as pH, tartaric acid concentration, and calcium. The company was the first to investigate this topic in depth.
From this expertise, ENOCRISTAL Ca was born, an innovative product now used worldwide, consisting of micronized calcium tartrate. It acts as a crystallization nucleus, promoting the formation of calcium tartrate crystals and facilitating the stabilization process.
Learn more in the video-interview with Elia Metelio (Enartis Technical Winemaking Specialist) and Francesco Invernizzi (Infowine).