The demand for vegan wine is an increasing trend. Plant based products are safer for consumers’ health and more sustainable for the environment.
The production of plant based or microbiological origin adjuvants allows a greater reduction in CO2 emissions and consumption of natural resources than the production of those of animal origin.
At Enartis, we have over twenty years of experience in the research and application of vegetable proteins in wine production.
Today, we offer clarification agents, tannins and yeast polysaccharides to refine wine without using animal fining agents.
Innovation for Enartis is a discipline and a strategic choice!