Eastern Canada: 905-562-0142
retail@vinestovintages.ca
Western Canada: 778-476-7755
shop@vinestovintages.ca
FINING | STABILIZING | POLYSACCHARIDES
Wine fining agents are specific products used for the clarification and stabilization of musts during harvest and wines during aging. Clarification is a crucial step in wine production, and enological fining agents can be used for many purposes. For instance, fining agents improve the clarity and filterability of musts and wines, preventing cloudiness and the formation of sediments in the bottle. Additionally, they can correct the color of the wine, eliminate off-odors and flavors, and remove unwanted substances, enhancing the organoleptic profile. Each fining agent has specific properties and reacts with different wine compounds based on its chemical characteristics, molecular weight, and charge. Protein-based fining agents, both of animal and vegetable origin, are particularly effective for these purposes. Natural plant-based protein fining agents are increasingly appreciated for their compatibility with the needs of those seeking sustainable and environmentally friendly solutions. Enartis offers a wide range of wine fining agents, which include not only the classic organic fining agents (animal and plant-based proteins) and inorganic ones, but also specific formulations for clarification, must flotation, and selective removal of unwanted compounds. With these enological fining agents, producers can optimize the quality of their wines, meeting specific production and organoleptic needs.
In today’s wine market any haze or precipitate in wine is considered unacceptable by consumers and can damage a brand's reputation. The appropriate use of stabilizing agents ensures wines that maintain their sensory characteristics up to the time of consumption. Enartis offers a full range of products for tartaric, microbial, protein, aromatic and color stabilization. Over the years, Enartis expertise in stabilization products for winemaking has grown from discovering the value of gum arabic and activated chitosan in winemaking process to creating Zenith, a revolutionary range of products that harnesses the power of potassium polyaspartate and its synergy with other protective colloids for both tartaric and color stabilization.
Everyday, more and more is known about the contribution of mannoproteins and polysaccharides to the stability and quality of wine. Many winemakers have adopted techniques such as pre-fermentation cold maceration, the use of macerating enzymes and sur lies ageing, to enhance the content of wine polysaccharides and help obtain wines with better sensory characteristics and stability. Unfortunately, factors such as time constraints, lack of tank space or off-aromas in the lees can make these practices impossible. For those who cannot make use of the polysaccharides naturally contained in their own lees and grapes, Enartis offers EnartisPro and Surlì, wine polysaccharides preparations for fermentation and wine maturation.