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

Recommendations

Info

BOTTLING A wide range of products allows wineries of any size, structure and production philosophy to benefit from the advantages of using colloids WHITE WINE CHILL OUT STRATEGY FOR THE STABILIZATION OF WINE USING COLLOIDS STABILIZATION PRE-MICROFILTRATION STABILIZATION POST-MICROFILTRATION • CITROGUM • CELLOGUM LV 20 • CELLOGUM MIX • CELLOGUM L RED WINE STABILIZATION PRE-MICROFILTRATION STABILIZATION POST-MICROFILTRATION • STAB CLK+ • CELLOGUM L or CELLOGUM LV 20 + MAXIGUM • STAB MEGA CHILL UT HARVEST AGEING ENARTIS ZYM AROM MP ENARTIS ZYM COLOR PLUS ENARTIS TAN FERMCOLOR ENARTIS TAN AROM ENARTIS TAN XC ENARTIS TAN V ENARTIS TAN E ENARTIS PRO UNO SURLÌ FINING GOLDENCLAR INSTANT CLARIL AF FINECOLL PLUXBENTON N PLUXCOMPACT BOTTLING CELLOGUM L CELLOGUM LV 20 CELLOGUM MIX ENARTIS STAB CLK + MAXIGUM ENARTIS STAB MEGA
ADVICE FOR COLOR STABILIZATION WHEN USING YEAST/BACTERIA CO-INOCULATION Yeast/bacteria co-inoculation practices give wines that have less color than those that are fermented in a traditional manner. This happens because the interval between the end of alcoholic fermentation and the start of malolactic fermentation, is lost. During this interval there are favorable conditions for anthocyanin/tannin compounds to form through ethanal bridge condensation. Therefore, when using co-inoculation practices, it is essential to support color stabilization during alcoholic fermentation. STAGE WHAT TO DO HOW HARVEST/GRAPE RECEPTION MACERATION YEAST INOCULATION BACTERIA INOCULATION ALCOHOLIC FERMENTATION MALOLACTIC FERMENTATION END As soon as the crush begins, add sulfites to prevent the development of undesirable microorganisms and the oxidation of colorant substances. The use of a blended antioxidant/antimicrobial substance, reduces the amount of sulfur dioxide needed, and hence facilitates the malolactic fermentation process. The low temperatures needed for co-inoculation slows down and reduces grape tannin extraction which is fundamental for anthocyanin condensation. Using maceration enzymes increases tannin extraction and favors stable color compound formation. For a proper co-inoculation, it is essential to choose a yeast strain that does not hinder the bacteria development and also that has a medium lag phase so as to favor bacteria development. It is very important to pay attention to yeast nutrition: every nutritional deficiency leads to an accumulation of toxic substances that can then lead to problems which can inhibit the start of malolactic fermentation. The use of yeast derivative-based nutrients provides all the necessary nutritional factors. Furthermore, supplying available nitrogen helps both yeast and bacteria in their respective fermentations. Mannoprotein supply beginning in the first maceration phases encourages the formation of anthocyanin/mannoprotein color complexes that are resistant to oxidation. Furthermore, mannoproteins decrease the “bacteriostatic” effect of tannins and favor the development of the bacteria that are successively inoculated. The supply of grape tannins during the maceration phase without alcohol, favors anthocyanin condensation and the consequent formation of a stable color. 24 hours after yeast inoculation, it is possible to inoculate the malolactic bacteria. Keep the temperature between 16 and 25 °C to ensure bacteria survival. Constantly monitor the alcoholic fermentation progress. To ensure a stable and complete alcoholic fermentation, at 1/3 of sugar depletion it is essential to supply all the nutritional elements that yeast need in this difficult phase: nitrogen, oxygen and survival factors. 12-24 hours after bacteria inoculation up until the fermentation end it is possible to intervene with the addition of tannins to contribute to copigment formation in order to increase color stability and intensity in the wine. At the end of malolactic fermentation, rack-off and proceed with a short macro-oxygenation to maximize the formation of stable color components from the free anthocyanins still present in the wine. 100-200 g/ton AST 30-40 g/ton ENARTIS ZYM COLOR PLUS 200-300 g/ton ENARTIS FERM RED FRUIT or ES 454 or ES 488 300 g/ton NUTRIFERM AROM PLUS 300 g/ton ENARTIS PRO TINTO ENARTIS ML SILVER 300 g/ton NUTRIFERM ADVANCE + 10-15 mg/L of oxygen 150-200 g/ton ENARTIS TAN XC 10-15 g/hL ENARTIS TAN μICROX or TAN MICROFRUIT + 1-3 mg/L/day of oxygen for 3-4 day* *macro-oxygenation dosages and duration must be chosen according to the wine turbidity and structure.
Page 1:
C A T A L O G U E e n o l o g i c a
Page 4 and 5:
Enzymes Enartis Zym Enartis develop
Page 6 and 7:
Enzymes Enartis Zym Maturation Lyso
Page 8 and 9: Yeast Nutrients 8 NUTRIFERM ADVANCE
Page 10 and 11: Yeast Enartis Ferm One of the most
Page 12 and 13: Yeast Enartis Ferm Red wine ferment
Page 14 and 15: Yeast Enartis Ferm 14 Enartis Ferm
Page 16 and 17: Yeast Enartis Ferm 16 Enartis Ferm
Page 18 and 19: Yeast Enartis Ferm METHOD TO RE-STA
Page 20 and 21: Tannins Enartis Tan 20 ROUGE Microg
Page 22 and 23: Tannins Enartis Tan Color Stability
Page 24 and 25: Tannins Enartis Tan Color Stability
Page 26 and 27: Other Tannins Unico range 26 UNICO
Page 28 and 29: Yeast Polysaccharides 28 ENARTIS PR
Page 30 and 31: Yeast Polysaccharides ONE ROUND ELE
Page 32 and 33: Malolactic Fermentation PROTOCOL FO
Page 34 and 35: Oak Alternatives INCANTO CREAM Comp
Page 36 and 37: Oak Alternatives INCANTO N.C. RED S
Page 38 and 39: Fining Agents Fining is mainly aime
Page 40 and 41: Fining Agents CLARIFICATION EFFICIE
Page 42 and 43: Fining Agents 42 Blends NEW CLARIL
Page 44 and 45: Fining Agents ...About fining Finin
Page 46 and 47: Stabilizing Agents The market deman
Page 48 and 49: Stabilizing Agents 48 Microbial sta
Page 50 and 51: Sparkling Wine Production The produ
Page 52 and 53: Sparkling Wine Production 52 SURLÌ
Page 54 and 55: Sulfiting Agents 54 WINY Pure and h
Page 56 and 57: CHILL UT Enartis alternative to col
Page 60 and 61: SHELF-LIFE IMPROVEMENT PROGRAM In a
Page 62: www.enartis.com
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?