C A T A L O G U E e n o l o g i c a l p r o d u c t s
160721085328
160721085328
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CHILL<br />
UT<br />
Enartis alternative to cold stabilization<br />
WHAT IS<br />
CHILL OUT?<br />
Chill Out consists of a series<br />
of operations from harvest to bottling,<br />
with the objective of stabilizing<br />
your wine by simply adding colloids<br />
without using cooling.<br />
WHY DOES ENARTIS PROPOSE AN ALTERNATIVE<br />
TO COLD STABILIZATION?<br />
COLD STABILIZATION<br />
•is expensive<br />
•is timeous<br />
•can have a negative impact on wine quality<br />
and decrease acidity<br />
•is challenging to implement during harvest due<br />
to the lack of cooling or electricity<br />
HOW IS CHILL OUT<br />
STRUCTURED?<br />
From the onset of harvest, we work to get a wine<br />
that is protein stable, color stable and very clear.<br />
These characteristics make wine suitable to be<br />
tartrate stabilized by colloids addition by means<br />
of CMC, gum Arabic and mannoproteins.<br />
Authorized colloids may have negative<br />
interactions with unstable wine proteins<br />
and color, and with cloudy particles.<br />
Therefore, since the beginning of the<br />
winemaking process, it is necessary to build<br />
clarity as well as protein and color stability<br />
in order to overturn these negative reactions and<br />
just benefit from colloid positive effects.
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