maturation handbook 2017

Transcription

1 maturation handbook 2017 Perfecting enology around the world

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3 Index MALOLACTIC FERMENTATION 4 TANNINS ENARTIS TAN 5 Technical 5 Oak tannins 6 Grape tannins 6 Unico Range 7 YEAST POLYSACCHARIDES 9 OAK ALTERNATIVES 10 Incanto: oak alternatives range 10 FINING AGENTS 13 STABILIZING AGENTS 18 Gum Arabic 18 Tartrate stabilizing agents 19 Microbial stabilization 20 Multi-purpose stabilizing agents 25 Refrigeration agents 25 SULFITING AGENTS 26 ENARTIS STRATEGIES 29 Shelf-Life Improvement program (SLI) 29 Stab Revolution 30 Chill Out 31 ENARTIS LAB 34 Enzyme 13 Free from allergenic and animal proteins 13 Protein based fining agents 14 Inorganic fining agents 14 Corrective fining agents 15 Blends 16

4 Malolactic Fermentation Controlled malolactic fermentation not only provides ideal sensory characteristics, it also provides peace of mind to the winemaker. To this end it is important to use selected and reliable bacteria strains that are able to dominate and complete fermentation ENARTIS ML ONE This strain of Oenococcus oeni guarantees a quick and complete malolactic fermentation in red and white wines. It produces wines with clean and fruity aroma and negligible content of biogenic amines. Alcohol tolerance: <14%; ph tolerance: >3.2. Application: ML fermentation of white and red wines. Dosage: doses designed for volumes of 2.5 hl, 25 hl, 250 hl SENSORY IMPACT OF ENARTIS ML ONE: Cabernet Sauvignon NUTRIFERM ML Nutriferm ML is a nutrient specific for malolactic bacteria. Increasing nutrients in wine stimulates the growth of bacteria at inoculation and improves cell division. Nutriferm ML provides polysaccharides, amino acids, co-factors and vitamins. The cellulose contained in the preparation acts as a support for bacteria cells and absorbs compounds that may inhibit cell growth. The combined effect of Nutriferm ML components ensures the domination of the inoculated strain over natural flora and dramatically reduces the length of malolactic fermentation. It is particularly recommended to promote malolactic fermentation in difficult wines. Application: nutrition for malolactic bacteria. Dosage: g/hl 6 5 Intensity Herbaceous Fruit Spicy Reduction Varietal Control Strain A ML ONE 4

5 Many wines benefit from the addition of tannins, provided that the treatment is carried out at the most appropriate time. Since the different origins and properties of tannins can produce substantially different results, care must be taken to select the best tannin for each winemaking application. In conjunction with the foremost research centres, Enartis has studied exogenous tannins and their effects for many years. These studies have enabled Enartis to select and produce a comprehensive range of the highest quality tannins for winemaking. Tannins Enartis Tan TECHNICAL E Enartis Tan E is highly reactive and specifically de signed for colour stabilization of red wines throughout the winemaking process. It is water extracted from non-fermented grape seeds. This process creates a very reac tive tannin that is initially hard but softens and becomes pleasant on the palate as it ages. Enartis Tan E contains a high concentration of proanthocyanidins, low molecu lar weight monocatechins, which quickly react and condense with free anthocyanins. This process leads to the creation of long-lasting colour. It is particularly rec ommended during macro-oxygenation. Application: colour stabilization; enhances body and structure. Dosage: before malolactic fermentation: 5-15 g/hl for white wines: g/hl SLI Enartis Tan SLI is produced from untoasted oak with a unique process that avoids the use of high temperature. It has the unique capability of scavenging oxygen and free radicals, chelating metals and partially reduces the wine redox potential. These properties of Enartis Tan SLI means it can be used in synergy or as an alternative to SO 2 to protect wine from oxidation and improve its shelf-life. Application: antioxidant protection; improve the shelf-life of wine. Dosage: g/hl as antioxidant; 2-15 g/hl to improve wine sensorially Increase in % of O.D. 420 nm CLAR ENARTIS TAN SLI PROTECTS WINE FROM OXIDATION (Increase of the yellow tint in a white wine after two rack-offs) Control Gallic tannin Condensed tannin Ellagic tannin TAN SLI NEW Microgranulated ellagic tannin with high deproteiniz ing activity. When used during fining of red wines, Tan Clar allows the preservation of more intense and bright er colour. In protein unstable white wines, it reduces the bentonite fining, and in both red and white wines, it helps to preserve the original structure. If necessary, Tan Clar can be used to diminish the reductive characters caused by mercaptan formation. Application: fining - decrease reductive characters Dosage: 4-10 g/hl BLANC Microgranulated gallic tannin with high antioxidant activity. It can be added to the wine to enhance sulfur dioxide antioxidant and anti-microbial activity. As it does not react with proteins, nor colour, it is ideal for the treatment of white wines and can also be used at bottling. Organoleptically neutral and very effective even at low doses, Tan Blanc does not affect wine aroma. In white wines, it prevents the reductive characters caused by exposure to ultraviolet (light struck). Application: antioxidant protection - prevention of light struck Dosage: 4-8 g/hl Free SO 2 content (mg/l) PRE-BOTTLING ADDITION OF ENARTIS TAN BLANC IN A WHITE WINE FROM CORTESE GRAPES: ANTIOXIDANT EFFECT (Study carried out by Enological Institut of Asti - Italy) MICROFRUIT Enartis Tan Microfruit is a formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the micro-oxygenation of red and rosé wines. Tan Microfruit, along with the synergistic action of oxygen, contributes to colour stabilization, en hances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and veg etal characters. Tan Microfruit is particularly suitable during micro-oxygenation but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration...). Application: micro-oxygenation of red and rosé wines. Dosage: 5-20 g/hl XC Enartis Tan XC is a tannin rich in monocatechins developed to increase colour stability in young red and rosé wines. It is extremely effective in creating co-pigments with must free anthocyanins. The colour complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins. Application: stabilization through anthocyanin copigmentation;young to medium aged red wines; rosé. Dosage: 5-15 g/hl Control 5

6 Tannins Enartis Tan OAK TANNINS RICH Tan Rich is a mixture of condensed and oak tannins. In red wines, it protects against oxidation, helps stabilize colour and contributes to sensory quality by enriching the bouquet with pleasant aromatic notes of oak and increasing structure. In white wines, Tan Rich improves sensory characteristics and contributes to protein stabilization and clarification. Application: enhance structure of light wines - colour stabilization Dosage: 5-20 g/hl ÉLEVAGE Tan Élevage is extracted from oak staves which are aged in open air. It can be used in white or red wines to increase structure and aromatic complexity, imparting elegant vanilla, caramel and liquorice notes. The addition of Tan Élevage assures good antioxidant protection and prevents, as well as treats, the formation of reduced aromas. Tan Élevage can be added during clarification and protein stabilization of high quality white wines. Application: increase structure - prevent and treat reductive characters Dosage: 2-15 g/hl CŒUR DE CHÊNE A blend of ellagitannins extracted from the same wood used for barrels, seasoned at length in open air, and then toasted. Tan Cœur de Chêne can be used to prolong the life span of barrels. It contributes hints of vanilla and spice to wine, and produces a soft and well-balanced tannin structure. Application: finishing - extend the life span of barrels Dosage: 3-10 g/hl EFFECT OF CŒUR DE CHÊNE ON COLOUR STABILITY OF A RED WINE STORED IN BARRELS ON THEIR THIRD USE. dosage rate: 5 g/hl NAPA Tannin extracted from toasted American oak. When added during white and red wine maturation, Tan Napa enhances aromas of caramel, coconut, coffee and cocoa and increases wine structure and sweetness. Tan Napa also has a good antioxidant effect and can be added to used barrels to reintegrate their original content of tannin and improve their impact on colour stability. In some cases, it can reduce wine bitterness and astringency. Application: wine refining Dosage: 3-15 g/hl GRAPE TANNINS FRUITAN A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocya nins, binding and protecting them from oxidation. Therefore it can be used during micro-oxygenation to improve red wine colour stabilization. When used in both red and white wine, it helps eliminate herbaceousness, enhance fruit characters and freshen aromas. Application: colour stabilization - increase structure and fruit notes - improvement of aroma cleanliness Dosage: 3-10 g/hl UVA A proanthocyanidinic extract obtained from mature white grape seeds. Its addition to wine immediately after primary fermentation facilitates an earlier formation of polymeric pigments from tannins and anthocyanins. In white wines, its ability to eliminate unstable proteins can reduce the quantity of bentonite necessary to achieve stability. Moreover, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines. Additionally, it can mask astringency in some red wines, helping to avoid or to reduce the use of fining agents. Application: colour stabilization - increase structure and fruit notes Dosage: 3-10 g/hl Color intensity Abs 420 nm + Abs 520 nm) Control (Jan 14) Control (March 14) CŒUR DE CHÊNE (March 14) 6

7 Tannins Enartis Tan SKIN Condensed tannin extracted from the skin of pressed (not fermented) white grapes. In white wines, it can be used as a fining agent in combination with gelatin. Moreover, its addition prevents oxidation, enhances fruit aromas, improves structure, mouthfeel and complexity of white, red and rosé wines. Application: antioxidant protection - increase structure and fruit notes Dosage: 3-20 g/hl FRESH FRUIT Blend of tannins extracted from lemon wood and white grape skins. Enartis Tan Fresh Fruit has excellent antioxidant capacity. To be used during ageing or pre-bottling of white and rosé wines to freshen aroma, reduce over-ripe fruit notes, impart softness and protect from oxidation. Application: freshen wine aroma - increase antioxidant protection Dosage: g/hl TOTAL FRUITY Blend of tannins extracted from wood of red fruit trees and fresh white grape skins. To be used during ageing or pre-bottling of red wines to improve aromatic freshness, fruit aroma, structure, softness and antioxidant protection. Application: freshen wine aromas - increase antioxidant protection Dosage: g/hl UNICO RANGE UNICO #2 Condensed tannin extracted from the wood of red fruit trees. Unico #2 will significantly enhance red fruit aromas such as cherry and black currant. Because of the special production process, Unico #2 contains aromatic compounds that boost the inherent fruit character of wine. It also results in wines with softness, structure and sweetness and reduces the sensation of harshness. It has been proven effective on both red and white wines. Application: increase red fruit aroma - improve mouthfell and structure Dosage: 1-10 g/hl Packaging: 0.25 kg UNICO #3 Unico #3 is a blend of condensed and hydrolysable tannins. As a result of the unique production process and the distinctive origin of its components, Unico #3 is able to freshen wine aromas by enhancing citrus and floral notes. Unico #3 is particularly suitable for treating wines with slight oxidized and over-ripe aromas. Application: increase aromatic freshness in red and white wines Dosage: 1-10 g/hl Packaging: 0.25 kg HOW TO CHOOSE ENARTIS TANNINS When determining which Enartis Tan to use and which dosage to employ, it is important to know the organoleptic and technological characteristics and to perform preliminary tasting trials. A simple and rapid method consists of dissolving 1 g of Enartis Tan in a solution made with 86 ml of water and 14 ml of pure alcohol 95%. This solution can be used for rapid taste tests knowing that 1 ml of this solution in 100 ml of wine corresponds to a dose of 10 g of Enartis Tan per 100 L. Consult your Enartis representative for guidance and personalized tannin trials. 7

8 Tannins Enartis Tan Colour Stability Antioxidant effect Increase of aromatic cleanliness Protein removal Structure Astringency Softness Aroma intensity Types of aromas BLANC H H H H H H H H H H H H H H Elder CLAR H H H H H H H H H H H H H H H H H H H H H Oak COEUR DE CHENE H H H H H H H H H H H H H H H H H H Vanilla, caramel, spices E H H H H H H H H H H H H H H H H H H H H H H H H H H Grape, fresh fruit ELEVAGE H H H H H H H H H H H H H H H H H H H H H H H Caramel, liquorice, vanilla FRESH FRUIT H H H H H H H H H H H H H H H H H H H H Lemon, citrus, mint, fresh fruit FRUITAN H H H H H H H H H H H H H H H H H H H H H H H H H H H Red fruit, spices MICROFRUIT H H H H H H H H H H H H H H H H H H H H H H H H H H Red fruit, grape, wood NAPA H H H H H H H H H H H H H H H H H H H H H Coconut, caramel, coffee, cocoa RICH H H H H H H H H H H H H H H H H H Toasted oak, coffee spices SLI H H H H H H H H H H H H H H H H H H H H H H H H H Oak, coconut, vanilla SKIN H H H H H H H H H H H H H H H H H H H H H H Grape, hay, tea, TOTAL FRUITY H H H H H H H H H H H H H H H H H H H H UNICO #2 H H H H H H H H H H H H H H H H H H H H H H H H H H Strawberry, plum, cherry, berries Red fruit, wild berries, cherry UNICO #3 H H H H H H H H H H H H H H H H H H H H H H H H H Flowers, lemon, mint, herbal UVA H H H H H H H H H H H H H H H H H H H H H H H H H H H White fruit XC H H H H H H H H H H H H H H H H H H H H H Oak 8

9 Every day, more is known about the contribution made by 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 polysaccharides and help make wines with better sensory characteristics and stability. Unfortunately, factors such as time constraints, lack of tank space or offaromas 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 Surlì yeast polysaccharides preparations for wine maturation. Yeast Polysaccharides SURLÌ NATURAL Surlì Natural is comprised of cell walls obtained from selected enological autolysed yeast. When used during wine maturation, Surlì Natural increases structure and aroma persistency, improves balance, enhances mouthfeel, and contributes to ageing potential and chemical-physical stabilization. It can also serve as a good source of cell walls in the event of a lagging fermentation. Application: sur lie ageing Dosage: 20 g/hl Packaging: 25 kg Polysaccharides released into the wine (%) SURLÌ NATURAL SHORTENS THE PERIOD OF MATURATION ON LEES Weeks SURLÌ NATURAL NATURAL LEES 9

10 Oak Alternatives If correctly dosed, the use of Oak Alternatives in fermentation improves wine aroma and taste in a way that makes it pleasing to the international and new consumers market. INCANTO: Oak Alternatives range Produced from selected wood of French and American oak, Incanto woods are toasted using a unique and original process that employs a progressive heating scheme which results in a deep and homogenous toast. The new Incanto alternatives are all available with natural vanilla, cream, caramel, toffee and dark chocolate toasting and in sizes chips (2-4 mm) and ministaves (about 25 cm lenght x cm width x 0.9 cm thickness). Application: increase aroma complexity - increase mouthfeel and structure Dosage: chips: 1-4 g/l white wines; 1-6 g/l red wines. Ministaves: 1-5 g/l. Packaging: 10 kg (chips and ministaves) VANILLA, WOOD VANILLA, CREAM CARAMEL, TOASTED HAZELNUT COCONUT, CARAMEL, TOASTED HAZELNUT, LATTE MACCHIATO, CHOCOLATE COFFEE, TOASTED HAZELNUT COCOA, TOASTED HAZELNUT, VANILLA INCANTO NATURAL INCANTO CREAM INCANTO CARAMEL INCANTO VANILLA INCANTO TOFFEE INCANTO DARK CHOCOLATE INCANTO NATURAL Composition: Untoasted French Oak Sensory aroma characteristics: enhances fruit and freshness while preserving varietal characters. Mouthfeel characteristics: increases wine structure, volume, and smoothness while improving balance and finesse INCANTO CREAM Composition: Medium-Toasted French Oak Sensory aroma characteristics: vanilla, coconut, butter, cappuccino, and liquorice. Mouthfeel characteristics: increases smoothness, volume, and sweetness without imparting excessive tannins. Aroma cleanliness Black coffee, Toasted bread Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Cocoa White flowers Red fruit Peach, Apricot Vanilla Liquorice Cloves, Black pepper Structure Mouthfeel Bourbon, Tropical fruit Fresh timber, Cedar Coconut 10

11 Oak Alternatives INCANTO CARAMEL Composition: Medium-Toasted French Oak Sensory aroma characteristics: caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice. Mouthfeel characteristics: particularly increased smoothness and sweetness. INCANTO VANILLA Composition: Medium-Toasted American Oak Sensory aroma characteristics: Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter. Mouthfeel characteristics: rapidly increases smoothness, volume, and freshness without imparting excessive tannins. Black coffee, Toasted bread Pinole, Almond, Hazelnut Cocoa White flowers Red fruit Peach, Apricot Vanilla Black coffee, Toasted bread Pinole, Almond, Hazelnut Cocoa White flowers Red fruit Peach, Apricot Vanilla Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Liquorice Cloves, Black pepper Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Liquorice Cloves, Black pepper Bourbon, Tropical fruit Fresh timber, Cedar Coconut Bourbon, Tropical fruit Fresh timber, Cedar Coconut INCANTO TOFFEE Composition: Medium to Heavy-Toasted French Oak Sensory aroma characteristics: café macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot. This chip is quite versatile and suited to many wines. Mouthfeel characteristics: very smooth, sweet, and complex. INCANTO DARK CHOCOLATE Composition: Medium to Heavy-Toasted French Oak Sensory aroma characteristics: dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut, liquorice, and pepper. Mouthfeel characteristics: increased volume, structure, and tannins. Black coffee, Toasted bread Pinole, Almond, Hazelnut Cocoa White flowers Red fruit Peach, Apricot Vanilla Black coffee, Toasted bread Pinole, Almond, Hazelnut Cocoa White flowers Red fruit Peach, Apricot Vanilla 0 0 Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Liquorice Cloves, Black pepper Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Liquorice Cloves, Black pepper Bourbon, Tropical fruit Fresh timber, Cedar Coconut Bourbon, Tropical fruit Fresh timber, Cedar Coconut 11

12 KNOW MORE...ABOUT OAK AGEING WHAT DOES OAK BARREL AGEING DO TO MY WINE? There are two main reactions that happen during oak ageing: the extraction of oak compounds and oxygen diffusion. During oak ageing, wine aroma complexity increases, colour stability is enhanced, astringency is reduced, and overall structure becomes softer. WHY IS THERE SO MUCH VARIATION IN OAK AROMAS? There are many causes of variation and many of them interact to form a wide array of potential aroma profiles. Source of the oak: oak species, geographic origin, growing conditions and age can strongly affect wood structure and composition. Staves position on a trunk has been shown to influence its aroma composition. Staves seasoning and drying: Kiln drying or air drying, time, humidity Cooperage processes add a considerable layer of variability. WHAT IS THE EFFECT OF TOASTING? Toasting oak during barrel processing modifies the structure and chemical properties of wood. Increasing temperature and length of toasting will: Reduce oak lactone content that contributes to fresh oak and coconut aromas. Increase vanilla, caramel-like and roasted coffee aromas associated with vanillin, furfural, 4-methylfurfural and maltol. At heavy toast levels these compounds decrease and are replaced by spicy (eugenol, isoeugenol, 4-methylguaiacol) and smoky characters (4-methylguaiacol, guaiacol, 2-methylphenol). WHY USE BARREL ALTERNATIVES? Cost is the most common reason of using barrel alternatives. Using barrel alternatives reduces oak investment (at least 10 times lower), cellar work, storage space and microbiological risks. Timing can be reduced. Contact time: 4 weeks for Enartis Incanto Chips. Consistent and qualitative product for enological expectations and requirements. HOW CAN I FIND THE RIGHT OAK ALTERNATIVE? Define the targeted wine profile, the time available for ageing and the budget. Enartis offers trial kits containing small 1,5 L bags of oak chips to soak in wine for 3 weeks to run bench trials to help find the right product or blend for you. WHAT ABOUT STORAGE AND REUSE OF OAK ALTERNATIVES? Oak alternatives should be treated with care and stored in a clean, dry warehouse in its original packaging. Reuse is not recommended: the extraction and result will be different and risk microbial contamination. Oak Chip Trials A WIDE RANGE OF OAK ALTERNATIVES The extraction of oak compounds (oak aromas, polyphenols, polysaccharides, ) as well as the sensory impact on wine depends on many variables including the physiochemical characteristics of wine (ph, alcohol, titratable acidity, volatile acidity and SO 2 ), wine buffer capacity, storage temperature, contact time, etc. When deciding which oak chips to use, we always recommend setting up trials. This way, winemakers can base their oak derivatives decision on accurate data and tasting. Trial Set-Up: Use a 1.5 L wine bag. Weigh the selected oak chips (Enartis can customize suited dosages to trial your wine). Add chips to bag. Write the date, wine lot, oak chips name and dosage on the label. Also prepare a control sample, without oak chips. Fill bag with wine. Be cautious of the oxygen input during filling and head space. We suggest an addition of 5 ppm SO 2 at filling to protect wine against oxidation. Taste after two weeks of soaking and again weekly. Turn / mix bag periodically 12

13 Fining is mainly aimed at improving the clarity and sensory features of wine or juice. While various physical methods, such as centrifugation and filtration, can be applied to clarify juice and wine, the reduction or elimination of compounds responsible for wine instability or imbalance is often best achieved by using fining agents. The fining process is therefore a crucial stage in the production of all wine types. Fining Agents ENZYME ENARTIS ZYM RS The none use of a specific enzyme treatment in musts made from difficult varieties such as Muscat, Sauvignon Blanc and Verdejo may result in difficult to clarify wine. Recent tests have shown that Zym RS can be successfully used to improve difficult wines filterability and clarification. In fact, in addition to the normal pectolytic activity, Enartis Zym RS is rich in hemicellulases, which are very effective in hydrolyzing the so called neutral pectins, often responsible for difficult clarification. Application: improve wine filterability and clarification Dosage: 1-2 ml/hl Time (seconds) ENARTIS ZYM RS IMPROVES WINE FILTERABILITY Control wine Wine + 2 ml/hl ZYM RS Volume of filtered wine (ml) FREE FROM ALLERGENIC AND ANIMAL PROTEINS Enartis has created a line of clarifying and fining agents that are free from allergenic and animal proteins. They can be used as alternatives to casein and potassium caseinate and are suitable for the production of wines to be consumed by vegetarians and vegans. COMBISTAB AF A complex containing PVPP, plant protein and silica. It is highly effective in the prevention and treatment of oxidation, pinking and the reduction of bitterness. Application: clarify and stabilize wine - prevent and treat oxidation and pinking Dosage: g/hl - 10 kg PLANTIS AF A pure, gluten free plant protein. Plantis AF has the ability to remove catechins and short chain-length polyphenols which are responsible for oxidation and the onset of bitterness. It can be used alone in wine clarification, or more recommended, in combination with other clarifying agents, such as bentonite. It can also improve mouthfell of wine. Application: clarification of wine - prevent and treat oxidation and pinking Dosage: g/hl Packaging: 15 kg OD at 420 nm 0,19 0,18 0,17 0,16 0,15 0,14 0,13 EFFECT OF PLANTIS AF AND PLANTIS AF-P IN REDUCING THE YELLOW TINT IN A WHITE WINE Control PLANTIS AF-P + PLUXCOMPACT PLANTIS AF + PLUXCOMPACT PLUXCOMPACT PLANTIS AF-P Pure potato protein, when used in red and rosé wines, it decreases astringency and refreshes colour by reducing the yellow tint. In all wines, it improves clarity and fiterability and removes oxidized and oxidizable compounds. Application: clarification and stabilization - prevent and treat oxidation Dosage: 5-20 g/hl kg 13

14 Fining Agents PROTEIN BASED FINING AGENTS HYDROCLAR 30 30% liquid solution of food grade gelatin. This medium hydrolyzed gelatin can successfully be used for removing excessive astringency. It is particularly effective in reducing the sensations of dryness and astringency that can be felt at the middle-end of the palate. Application: clarification of red, white and rosé wines - reduce astringency Dosage: ml/hl in white wines; ml/hl in red wines - 25 kg kg BLANCOLL Pure powder egg albumin for softening and refining the structure of red wines. It eliminates excessive astringency by flocculating a wide spectrum of tannin fractions. Blancoll is particularly recommended for its quality: it rounds off structure without causing imbalance and maintains the aroma and the original features of the wine. Application: clarification of high quality red wines - clarification of structured white wine Dosage: 5-10 g/hl INORGANIC FINING AGENTS PLUXCOMPACT A bentonite obtained by a special procedure. Its activation rate is designed to produce protein removal efficiency comparable to that of sodium bentonite with a lees volume creation similar to that of calcium bentonite. Therefore, even when used at low doses, Pluxcompact, combines excellent fining and protein removal properties with a limited amount of lees. In red wine, it is recommended to eliminate unstable colour compounds and, together with hot soluble gelatine, for fining before cross-flow filtration. Application: protein stabilization in white and rosé wines - clarification of red, white and rosé wines - removal of unstable colour in red and rosé wines Dosage: g/hll Packaging: 20 kg PLUXCOMPACT VOLUME OF LEES TWO HOURS AFTER THE ADDITION OF 200 g/hl BENTONITE SODIUM BENTONITE A SODIUM BENTONITE B PROTOCLAR Pure potassium caseinate containing over 90% protein. Manufactured using a special method designed to pro duce a product meeting the specific requirements of the wine industry. Protoclar dissolves readily in water, without forming lumps and causing minimal foaming. Application: prevent and treat oxidation and pinking - reduce bitterness Dosage: g/hl - 25 kg GREEN GELATINA Pure hot soluble gelatin certified organic in accordance with European Regulation [Reg. (EC) N 843/2007 and Reg. (EC) N 889/2008]. It has a great cleaning capacity while respecting wine structure. Recommended for high quality wine and juice clarification. Application: wine and juice clarification Dosage: 5-15 g/hl SIL FLOC A stable pure silicon dioxide in aqueous dispersion. Sil Floc contains homogeneous, negatively charged particles of silicon dioxide. The ultra-fine size offers a large contact surface and consequently acts as a co-fining agent with fining proteins. Solution ph Application: co-fining agent with fining proteins - compaction of fining lees - clarification of difficult to clarify wines Dosage: ml/hl Packaging: 25 kg kg SIL FLOC IMPROVES CLARIFICATION AND LEES COMPACTION CONTROL PULVICLAR S PULVICLAR S + SIL FLOC 14

15 Fining Agents CORRECTIVE FINING AGENTS FENOL FREE This activated carbon is extremely effective in the correction of wines which present evident defects caused by Brettanomyces/ Dekkera. Minimal additions are proven to significantly reduce volatile phenols, resulting in an overall improved wine aroma without affecting colour and structure. Application: treatment for wines contaminated with Brettanomyces Dosage: g/hl Packaging: 10 kg NEW CLARIL HM Claril HM is a complex fining agent that benefits from the synergistic capability of its component of removing the main compounds involved in wine oxidation. Vinylimidazole and vinylpyrrolidone co-polymers (PVI/PVP) reduce copper and hydroxy cinnamic acid content; whilst chitosan eliminates iron. As a result, the treatment with Claril HM prevents wine colour maturation, pinking, loss of aroma, destruction of varietal thiols and haze formation. Application: prevention of pinking, browning and loss of aroma - improve wine aroma stability. Dosage: g/hl Packaging: 2.5 kg - 20 kg FENOL FREE: VOLATILE PHENOLS REMOVAL CLARIL HM REMOVES HEAVY METALS PVPP CARBON B CARBON A FENOL FREE Heavy metal content expressed in % Control 75,3 61,5 32,2 70 g/hl CLARIL HM 4-ethylguaiacol 4- ethylphenol Iron (Fe) Copper (Cu) Alluminium (Al) REVELAROM Granulated fining mixture containing copper, to be used for correcting and preventing appearance of sulfides or reductive characters. When used to treat sulfides, it immediately eliminates off aromas and flavours produced by mercaptans and H 2 S thus allowing fruit elements to emerge. When added before bottling, it prevents reduction and the lightstruck defect in bottled wines. Application: prevent and treat sulfides or reductive characters Dosage: 5-20 g/hl WHAT IS PVI/PVP? PVI/PVP is an adsorbent co-polymer (polyvinylimidazole and polyvinylpyrrolidone) capable of removing heavy metals in wine such as copper (Cu), iron (Fe) and aluminum (Al). Also, PVI/PVP has the ability to bind with phenolic compounds, the substrates of oxidative reactions. Wines treated with PVI/ PVP are fresher, more aromatic, more balanced, have a lower oxidation potential and improved shelf life. NEW STABYL MET Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and silica. It adsorbs heavy metals (high affinity with Cu) and removes hydroxycinnamic acid and low molecular weight catechins. Prevents oxidation, browning, pinking and formation of copper haze. Application: prevention of pinking and browning- improve wine aroma stability - remove copper Dosage: g/hl - 20 kg 15

16 Fining Agents BLENDS CLARIL SP Claril SP is a complex clarifying agent consisting of bentonite, PVPP, potassium caseinate and silica. It is recommended for the prevention and correction of the oxidative phenomena associated with phenolic components of must and wine. Wines treated with Claril SP have a more intense, elegant nose and age better. Claril SP can also be used to increase clarity and reduce bitterness. Application: clarification and stabilization of must and wine - prevent and treat oxidation and pinking Dosage: g/hl in wine Packaging: 10 kg NEOCLAR AF A blend of bentonite, gelatin and activated carbon, it can be used to treat white, rosé and red wine. Neoclar AF ensures fast and thorough clarification with a minimal amount of lees. The combination of several organic clarifiers improves the organoleptic features of wine, while the bentonite ensures proper protein stability. The product gives red wines remarkable stability without affecting colour. Particularly effective in reducing herbaceous characters, it also improves filterability. Application: clarification of wines Dosage: g/hl - 25 kg Clarification Improve filterability Reduce astringency Remove bitterness Remove the herbaceous notes Remove reduction Remove volatile phenols Remove catechins Improve protein stability Treat / prevent oxidation Remove metals Remove unstable colour Reveal fruit notes Prevent light-struck defects Prevent pinking BLANCOLL CLARIL HM CLARIL SP COMBISTAB AF FENOL FREE GREEN GELATINA HYDROCLAR 30 NEOCLAR AF PLANTIS AF PLANTIS AF-P PLUXCOMPACT PROTOCLAR REVELAROM SIL FLOC STABYL MET highly recommended recommended 16

17 KNOW MORE HOW TO FINE-TUNE YOUR WINE Fining agents help remove undesirable elements or compounds to improve the quality of wine. Fining is not just used in wines for bottle preparation, in some cases there are more benefits from early fining rather than later in the life of a wine. Early fining is most important in the correction of obvious flaws, for example: harsh and unbalanced mouthfeel, off aromas and flavours caused by the wine s reductive or oxidative state, and even the removal of microbial organisms. For the most part, early fining will allow the wine to age properly while limiting further treatments that could be needed prior to bottling. TESTING AND EVALUATING FINING AGENTS Trials are essential for evaluating the efficacy of a treatment. Fining agents and concentration ranges used in a trial can be selected on the basis of the change that is desired in the wine. It is important to test several rates and select the lowest dosage needed to achieve the desired effect in order to avoid over-fining. For fining trials intended to modify the organoleptic status of the product, the most important test of all is a properly conducted sensory evaluation of the fined samples against an untreated control. Additionally, there are several tests that winemakers can use to cross reference with their sensory evaluation (see table 1) The main purposes of fining: Clarification Stabilization against haze and sediment formation Improving organoleptic properties MECHANISM OF ACTION The mechanisms of action in fining are diverse and depend on the nature of the fining agent. These interactions can be based on charge, formation of chemical bonds, and/or absorption or adsorption of compounds. When added to wine, fining agents usually form a colloidal dispersion. Depending on the electrical charge of the fining agent molecules when dispersed in wine, the colloids may be classified as being either electropositive (e.g. protein fining agents such as gelatins) or electronegative (e.g. tannin, bentonite, silica sol). These interactions lead to the formation of two important processes that need to happen in sequence: first, flocculation (the aggregation of two or more macromolecules) then sedimentation (when the flocculated materials settle to the bottom of the tank). Research on interactions between tannin and gelatin have shown that other factors are important in flocculation and sedimentation. When particles with opposite electrical charges are attracted to each other by electrostatic interaction, a dehydration phenomenon takes place on the outer surface of the aggregated particles (or micelles). The presence of Na +, K +, Ca 2+, Mg 2+ and especially Fe 3+ cations are indispensable for this phenomenon to occur. This will lead to hydrophobic interaction between the aggregated particles which then leads to their precipitation. CO-FINING (FLOCCULATION AIDS) When fining white, rosé or other low tannin wines, some proteinbased fining agents, particularly gelatin and isinglass, which have a positive electric charge, require the addition of negatively charged colloids in order to ensure complete flocculation and, eventually, precipitation. Such negatively charged flocculation aids include: tannin, silica sol and bentonite. PARAMETER CLARITY COLOUR POLYPHENOLS FILTERABILITY PROTEIN STABILITY OVERFINING TYPE OF ANALYSIS Turbidimeter or naked eye Abs. 420, 520, 620 nm (Colour intensity, Hue) Abs. 280 nm Fouling index and/or V.max Heat test Addition of tannin THINGS TO CONSIDER WHEN USING FINING AGENTS All fining agents must be added very evenly to the volume of wine (or must) that is being treated. If possible, incorporate fining agents using a Venturi tube or dosing pump during pumpover or racking. Avoid prolonged use of mechanical stirrers, which can delay the flocculation process. When flocculation aids are used, the following order of addition should be used: tannin must always be added before gelatin, if possible one day earlier; bentonite and silica sol should be added before protein fining agents when treating free run must and wine, and after protein fining agents when treating pressed must and wine. If there is a risk of over-fining with protein fining agents, always end the sequence with bentonite. Always allow one or two hours to elapse between additions. Fining solutions must be used immediately after preparation (allowing only for swelling times, if applicable). If solutions need to be used over two or more days, add 2 g/l of potassium metabisulfite to the solution to inhibit microbial growth. Never store prepared solutions for more than one week. Protein fining agents should not remain in the wine for more than days in the case of gelatin, casein and egg albumin, and 3-4 weeks in the case of isinglass. Avoid temperature differentials in tanks to which fining agents have been added - these create convective movements within the tank that delay the settling of lees. Protein fining agents work best at low temperatures: 10 C for gelatin and up to 5 C for isinglass. Bentonite works best at temperatures higher than 10 C. Chitosan must stay in suspension for 1 hour or more to optimize treatment. 17

18 Stabilizing Agents The market demands wines without defects. The appropriate use of stabilizing agents ensures the production of wines that maintain their sensory characteristics up to the time of their consumption. GUM ARABIC CITROGUM Citrogum is a clear, almost colourless Gum Arabic product with a low calcium content. Citrogum is recommended for the stabilization of wines ready for bottling and prevents the precipitation of colloids and tartrates. It integrates the colloidal content of wine, improving its balance and organoleptic features. It enhances aroma, reduces bitterness and astringency, and increases softness and body. Citrogum s low membrane blocking capacity (it s the most filterable gum in the market!), purity and microbial stability ensure that it can be added with confidence at any stage during preparation for bottling. The sulfur dioxide in the preparation gives the product a long shelf life and enables direct addition to wine even after microfiltration without any risk of microbial contamination. Application: tartrate stabilization - reduce astringency - soften mouthfeel. Dosage: ml/l - 10 kg - 25 kg kg kg MAXIGUM Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Due to its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of colour substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration. Following trials it may be used in combination with CMC for complete stabilization. Application: colour stabilization in red wines - increase structure and mouthfeel. Dosage: ml/l Packaging: 10 kg - 25 kg kg kg MAXIGUM PREVENTS COLOUR PRECIPITATION CONTROL CITROGUM : TARTRATE STABILIZATION MECHANISM Prevention of crystal growth by competing with K + and tartrate ions MAXIGUM 25 ml/hl MAXIGUM 75 ml/hl MAXIGUM 50 ml/hl HOW TO USE ENARTIS GUM ARABIC MODEL SOLUTION WITH 13% ALCOHOL MODEL SOLUTION WITH 13% ALCOHOL + 2 ml/l CITROGUM GUM ARABIC APPLICATIONS CITROGUM WHITE AND ROSÉ WINES FULL BODY WHITE WINES YOUNG RED WINES FULL BODY OR AGED RED WINES CHARMAT METHOD SPARKLING WINES CLASSIC METHOD SPARKLING WINES MAXIGUM 18

19 Stabilizing Agents TARTRATE STABILIZING AGENTS AMT PLUS QUALITY Pure metatartaric acid produced by Enartis from food grade tartaric acid. When added to wine, AMT Plus Quality prevents the growth of potassium bitartrate and calcium tartrate crystals, making the wine stable against tartrate precipitation. Its high esterification rate (from 38 to 41) allows a long lasting protection effect. This means that cold stabilization processes can be reduced when refrigeration capacity is not available or not cost effective. Application: tartaric stabilization of readily consumed white, red and rosé wines. Dosage: 10 ml/hl - 25 kg CELLOGUM MIX Cellogum Mix is a tartrate stabilizer specific for white and rosé wines. It is made of a water solution of low viscosity Carboxymethyl cellulose and a selected high hydrolysis Gum Arabic that is easy to filter. The components of the two products act in synergy by blocking the processes of nucleation and growth of the tartrate crystals, thus preventing precipitation in the bottle. The liquid form allows for simple and fast use. Application: tartrate stabilization of white and rose wines. Dosage: ml/hl Packaging: 25 kg kg CELLOGUM MIX STABILIZES AGAINST TARTRATE PRECIPITATION Cellogum Mix 100 ml/hl ΔµS: 31 Control ΔµS: 155 IN A HURRY? CELLOGUM LV 20 GIVES YOU SO MUCH MORE The most concentrated solution of CMC in the market! Cellogum LV 20 is the most concentrated solution - 20% dry matter - of carboxymethyl cellulose in the market. Due to the Enartis innovation and investment in R&D, we have a specialised production process that decreases our CMC viscosity thereby obtaining a very concentrated solution. This makes Cellogum LV 20 an easy-to-use and environment-friendly product at the same time. The most filterable This specially produced low viscosity Cellogum LV 20 has a very low impact on wine filterability. No more clogged filters! Time (seconds) EFFECT OF CELLOGUM LV 20 ON WINE FILTERABILITY The effect of Cellogum LV 20 (50 ml/hl) on wine filterability vs a control wine Volume (ml) Control white wine 50 ml/hl CELLOGUM LV The only CMC in the market that really allows for just-intime bottling Our low viscosity Cellogum LV 20 is quickly integrated into the wine and once it is well mixed, wine can be immediately sterile filtered and bottled. CELLOGUM LV 20 APPLICATION FLOW CHART CELLOGUM LV 20 Aqueous solution containing sodium carboxymethyl cellulose (CMC) with low viscosity and a high substitution degree, formulated for oenological use. To be used during wine processing to inhibit the formation and growth of potassium bitartrate crystals which could precipitate after bottling. Cellogum LV 20 has a long-lasting effect and can reduce, and in some cases, completely eliminate the use of physical stabilization treatments such as cold stabilization and electrodialysis. This significantly reduces energy costs and processing times. Because of its low viscosity, Cellogum LV 20 has a low impact on wine filterability and this makes it the ideal solution to be used when CMC is added before microfiltration. The Carboxymethyl cellulose component of Cellogum LV 20 does not have any negative impacts on wine sensory qualities, is non-allergenic and is GMO free. Application: tartrate stabilization of still and sparkling wines. Dosage: ml/hl Packaging: 25 kg kg NEW WINE FEATURES TURBIDITY < 1 NTU PROTEIN STABLE FILTERABLE FROM 2 TO 24 HOURS 19

20 Stabilizing Agents ENARTIS STAB MEGA Enartis Stab Mega is a complete stabilizer made of low viscosity CMC, high molecular weight Gum Arabic Verek and mannoproteins. It improves tartrate and colour stability of red and rosé wines ready for bottling. Application: tartrate and colour stability of red and rosé wines. Dosage: 150 ml/hl Packaging: 10 kg - 25 kg THE VISIBLE STABILIZING EFFECT OF STAB MEGA ON TWO DIFFERENT RED WINES, AS SEEN AFTER A FRIDGE TEST AT -4 C FOR 6 DAYS CHILL OUT STRATEGY FOR WINE STABILIZATION WITH COLLOIDS TEMPRANILLO CONTROL (6 DAYS AT - 4 C) TEMPRANILLO ml/hl STAB MEGA (6 DAYS AT - 4 C) WHITE WINE CITROGUM CELLOGUM LV 20 CELLOGUM MIX RED WINE CELLOGUM LV 20 + MAXIGUM ENARTIS STAB MEGA NEGROAMARO (6 DAYS -4 C) (6 DAYS AT - 4 C) NEGROAMARO + (6 DAYS -4 C) 150 ml/hl STAB MEGA (6 DAYS AT - 4 C) MICROBIAL STABILIZATION STAB MICRO Removes spoilage organisms through fining. A preparation of activated chitosan, Enartis Stab Micro is a fining agent with antimicrobial effect. It controls the growth of a large number of unwanted yeast and bacteria that can spoil wine during ageing and/or bottling. Enartis Stab Micro is particularly recommended for removing Brett and the off-flavours produced by this microorganism. Application: reduce Brett contamination - reduce unwanted microrganisms - reduce volatile phenols. Dosage: 3-20 g/hl Packaging: 0.5 kg - 10 kg ENARTIS STAB MICRO M Enartis Stab Micro M is a preparation of specially activated chitosan designed for the treatment of cloudy wines, where the content of solids can limit the antimicrobial effect of the pure chitosan. Enartis Stab Micro M is effective in reducing a large number of unwanted yeast and bacteria that contaminates must and wine. Enartis Stab Micro M is a non-allergenic alternative to lysozyme treatment for the control of malolactic bacteria. Application: reduce yeast and bacteria that contaminate must and cloudy wines - non-allergenic alternative to lysozyme - non-allergenic alternative to SO 2. Dosage: g/hl - 10 kg ENARTIS STAB MICRO ANTIMICROBIAL EFFECT CFU/mL 1,E+06 9,E+05 8,E+05 7,E+05 6,E+05 5,E+05 4,E+05 3,E+05 2,E+05 1,E+05 0,E+00 1,8E+05 9,9E+05 Reference wine 2,5E+05 2,6E+05 3,3E+05 1,7E+04 6,5E g/hl 5 g/hl 10 g/hl [BRETT] before treatment with STAB MICRO [BRETT] 10 days after the treatment with STAB MICRO 20

21 Stabilizing Agents ABOUT CHITOSAN WHAT IS CHITOSAN AND HOW DOES IT WORK? Chitosan is a fining agent with an antimicrobial effect made by the de-acetylation of chitin, a polysaccharide extracted from Aspergillus niger. Chitosan (+ charge) works by the mechanism of attracting wine microbes (- charge). Chitosan then alters the microbe s cell membrane permeability which causes the cell to die and flocculate. ACTIVATED CHITOSAN HAS A WIDER SURFACE FOR CAPTURING MICROORGANISMS WHY IS ENARTIS CHITOSAN DIFFERENT? Enartis chitosan is activated with a unique process that allows it to increase its positive charge and to expand its surface. The activation process enhances the efficacy of chitosan by speeding up and enlarging its antimicrobial effect. Enartis chitosan-products - Stab Micro (control of spoilage microorganisms during wine maturation) & Stab Micro M (control of spoilage microorganisms from grapes until malolactic fermentation) have effects against a large number of microbes like Brettanomyces, Acetobacter, Pediococcus, Lactobacillus and Oenococcus. These products can thus prevent the spoilage of contaminated wines, and have side activities which improve clarity and filterability, and remove some of the unwanted aromas caused by microbial activity. Contact an Enartis Representative to find out more about Stab Micro and Stab Micro M, and how these products can be applied for your specific needs. STANDARD CHITOSAN ENARTIS ACTIVATED CHITOSAN 21

22 Stabilizing Agents PREVENTING THE DEVELOPMENT OF SPOILAGE MICROORGANISMS THROUGH FINING K. Calderon, E. Chauffour, A. Kemp, H. Letaief, J. A. Santos Enartis USA, 7795 Bell Road, Windsor CA Corresponding author s eglantine.chaffour@enartis.com Scientific poster presented at the 67TH ASEV National Conference - Monterey, USA Abstract Microbial contamination and its consequences are major threats to wine quality. Recent developments offer winemakers new tools to remove undesirable microorganisms through fining, thereby reducing the use of antimicrobial chemicals. Produced from the partial de-acetylation of chitin, chitosan is a cationic polysaccharide that interacts with a wide spectrum of microorganisms, alters their membrane wall permeability, inhibits cell growth. Enartis Stab Micro M has been developed to inhibit microorganisms such as lactic acid bacteria, acetic acid bacteria, Brettanomyces and non-saccharomyces yeast in turbid environments such as juice or fermenting must. Applications in winemaking Prevent volatile acidity production during cold soaking Vegan and allergen-free alternative to lysozyme Control, delay or avoid malolactic fermentation Alternative to SO 2 for anti-microbial control Prevent spoilage microbe development throughout the winemaking process Use of Enartis Stab Micro M can be curative with a g/hl treatment and racking after 5-8 days. It can also be preventative with a 5-10 g/hl treatment and no racking. Chitosan and ENARTIS STAB MICRO M Chitosan and microbe interaction: The antimicrobial activity of chitosan is attributed to its positive charge (NH 3+ groups) that interferes with the negatively-charged residues of macromolecules on the microorganism s cell membrane surface. Enartis Stab Micro M is a pre-activated chitosan formulation with high efficiency. The production process and the activation with organic acids increase the solubility and charges of the chitosan molecules. The purified yeast cell walls present in Enartis Stab Micro M enhance the antimicrobial effect in turbid environments. Enartis Stab Micro M is a selective Allergen-free fining agent which can be used on grapes, during fermentation or before malolactic fermentation to eliminate unwanted microorganisms, such as non-saccharomyces yeast, Brettanomyces, lactic acid bacteria and acetic acid bacteria. EFFECT OF ENARTIS STAB MICRO M ADDITION DURING JUICE STAGE Protocol: Inoculation of sterilized grape juice with each microbe from an active culture. 2-4 hours after inoculation, addition of Enartis Stab Micro M to the juice. Must kept at 20 C during fermentation PCR or plating, glucose+fructose, malic acid, VA measured at day 4, day 7 and day 19. Microbes tested: the main spoilage bacteria and yeast present on grapes. Acetobacter aceti, Pediococcus damnosus, Oenococcus oeni, Lactobacillus sp., Brettanomyces dekkera, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Torulaspora delbruckii and Saccharomyces cerevisiae. 22

23 Stabilizing Agents Results Control Enartis Stab Micro M - 20 g/hl cells/ml 2E+03 9E+06 1E+05 5E+08 3E+04 3E+07 3E+06 4E+04 1E+03 3E+05 4E+04 3E+07 5E+02 3E+05 4E+07 1E+06 3E+07 2E+06 Graph1: Impact of Enartis Stab Micro M on microbes - results 4 days after treatment. Acetobacter aceti Pediococcus damnosus Oenococcus oeni Lactobacillus sp. Brettanomyces dekkera Zygosaccharomyces bailii Schizosaccharomyces pombe Torulaspora delbruckii Saccharomyces cervisiae Enartis Stab Micro M is highly efficient in reducing the population of Acetic Acid bacteria. It is the only winemaking product that interacts significantly with Acetobacter aceti. Enartis Stab Micro M stringly reduces the population of non-saccharomyces spoilage yeasts such as Brettanomyces dekkera, Zygosaccharomyces bailii and Schizosaccharomyces pombe. Alternative to Lysozyme, Enartis Stab Micro M limits the development of lactic acid bacteria and avoid malolactic fermentation. Its effect at 20 g/hl in juice is equivalent to a 40 g/hl lysozyme treatment. Malic acid (mg/100ml) Control Lysozyme - 40 g/hl Enartis Stab Micro M - 20 g/hl Enartis Stab Micro M has minimal impact on fermenting yeasts such as Torulaspora Delbruckii and Saccharomyces cerevisiae. Even if it reduces cell population, there is no impact on fermentation kinetics or lag phase. Glucose + fructose (g/l) Saccharomyces cervisiae Control Saccharomyces cervisiae Enartis Stab Micro M - 20 g/hl Torulaspora delbrukii Control Torulaspora delbrukii Enartis Stab Micro M - 20 g/hl Days after inoculation Graph3: Impact of Enartis Stab Micro M on Malolactic Fermentation, compared to Enartis Zym Lyso with Oenococcus oeni inoculation Days after inoculation Graph2: Impact of Enartis Stab Micro M on Alcoholic Fermentation. 23

24 Stabilizing Agents 0.04 Control Enartis Stab Micro M - 20 g/hl Using Enartis Stab Micro M in juice helps to control wild yeast and bacteria population development: it limits microbial growth, activities and reduces the production of volatile acidity in the final wine. Acetic acid (mg/100 ml) Days after inoculation Graph 4: Impact of Enartis Stab Micro M on volatile acidity production - average on 10 trials with various spoilage microbes inoculation Conclusion Enartis Stab Micro M is a wide-spectrum antimicrobial agent. It removes spoilage microorganisms through fining Table1: Reactivity of Enartis Stab Micro M with main spoilage microbes. XXX: high reactivity; ;XX: medium reactivity; -: no significant reactivity Micro-organis Enartis Stab Micro M Acerobacter aceti XXX Bacteria Pediococcus damnosus Oenococcus oeni XXX XXX Lactobacillus XX Brettanomyces dekkera XXX Yeast Zygosaccharomyces bailii Schizosaccharomyces pombe XX XX Torulaspora delbruckii - Saccharomyces cerevisiae - K. Calderon, E. Chauffour, A. Kemp, H. Letaief, J. A. Santos 24

25 Stabilizing Agents MULTI-PURPOSE STABILIZING AGENTS ENARTIS STAB SLI NEW Special blend of yeast derivative, PVPP and untoasted oak tannin, Enartis Stab SLI is a stabilizer that prevents the degradation and oxidation of wine aromas during storage. It is recommended for the protection of wines that have been already clarified, filtered and eventually stabilized and that by consequence, are very sensitive to oxidation. Stab SLI will protect wine from oxidation by providing solids capable of consuming accumulated oxygen while lowering the redox potential of wine. Application: antioxidant protection - prevention of pinking; removal of catechins - decrease of redox potential. Dosage: g/hl Packaging: 2.5 kg -10 kg REFRIGERATION AGENTS ENOCRISTAL SUPERATTIVO Rapid crystallizer for cold stabilization of tartrates, Enocristal Superattivo is a balanced mixture containing neutral and acid potassium tartrates and filtering aids, which accelerates precipitation of potassium bitartrate in wines during cold treatment, without affecting wine acidity. Application: accelerate cold stabilization. Dosage: g/hl - 15 kg ENARTIS STAB SLI HELPS TO PROTECT WINE AROMA (Sauvignon blanc stored at 17 C in 500 hl tanks) Thiol content (ng/l) Control wine - day 0 Wine + STAB SLI - day 90 Control wine - day mercapto hexanol (3 MH) 3- mercapto hexanol acetate (3-MHA) 25

26 Sulfiting Agents For its antioxidant, antioxidasic and antiseptic effects, sulfur dioxide is considered the wine preservative par excellence. Application of SO 2 is one of the most common practices in winemaking. An important aspect of this treatment is the time it takes to prepare and apply the product. SO 2 comes in various forms: gas, solution, powder, effervescent granules, and depending on the application one form might be preferred over another. EFFERGRAN DOSE 5 Drawing on its experience in the enological field, Enartis has developed two products: Efferbarrique and Effergran Dose 5. These granular metabisulfite products have been created for use during the ageing of wine in barrels. Application: sulfiting for barrels and small containers. Dosage: each package of Effergran Dose 5 releases 5 grams of SO 2 Packaging: Box of 25 packets Effergran Dose 5 EFFERGRAN Effervescent, granulated potassium metabisulfite designed to be added directly to wine and grapes. When added to wine, it rapidly dissolves on the surface of the liquid, assuring that its antioxidant effect is maintained where it is needed. Subsequently, it assures homogenous and rapid distribution of the released SO 2 without requiring pump-overs in tank volumes of up to 50,000 liters. Application: addition of SO 2 to wines and grapes. Dosage: 1 g of Effergran develops approx. 0.4 g of SO 2 Packaging: 125 g g EFFERBARRIQUE AND EFFERGRAN DOSE 5 ADVANTAGES OF USE Easy maintenance of ideal concentration of SO 2 in barrels Reduced risk of incorrect additions and poor distribution of SO 2 in wine Complete and uniform distribution without mixing Less time required for SO 2 additions to multiple small containers Reduced risk to cellar workers health Rapid and homogeneous distribution of released SO 2 in barrels and tanks up to 50,000 liters t = 0 s t = 4 s t = 29 s t = 38 s t = 56 s EFFERGRAN (EFFERVESCENT, GRANULATED POTASSIUM METABISULFITE) HOMOGENEOUSLY DISSOLVES THROUGHOUT THE IODINE AND STARCH INDICATOR SOLUTION WITHOUT STIRRING. t = 0 s t = 4 s t = 29 s t = 38 s t = 56 s SULFUR DIOXIDE ADDED AS GAS OR LIQUID SOLUTION TENDS TO SETTLE ON BOTTOM OF THE CONTAINER IF LIQUID IS NOT STIRRED. 26

27 Sulfiting Agents WINY Pure and high quality potassium metabisulfite. Winy s multiple functions are indispensable in winemaking. It is capable of oxygen scavenging, reducing oxidation, killing unwanted microflora, rendering polyphenols more soluble and acts as an antioxidasic agent against oxidases (laccase and tyrosinase). Application: sulfiting for grapes, must and wine. Dosage: 1 g of Winy develops approx g of SO 2 Packaging: 250 g - 1 kg - 25 kg AST Contains potassium metabisulfite, ascorbic acid and hydrolysable tannin in carefully balanced amounts to maximize antioxidant and antimicrobial action. AST can be used during bulk wine storage as an alternative to sulfur dioxide. AST is very effective in preventing atypical ageing off-flavours. Application: anti-oxidant protection - varieties sensitive to atypical ageing. Dosage: 10 g/hl of AST provide approx 28 ppm SO 2 SOLFOSOL M Aqueous solution of potassium bisulfite. Sulfiting agent that enables sulfur dioxide to be easily and safely added during all winemaking processes, from harvest to bottling. SO 2 concentration: 150 g/l (15% w/v). Dosage: 10 ml/hl of Solfosol M add approx. 15 ppm of SO 2 Packaging: 25 kg kg kg ZOLFO DISCHI Sulfur disks for wooden cask and barrel disinfection. Zolfo Dischi is produced from pure sulfur using a special procedure that results in an even and regular combustion of sulfur, while avoiding dripping and hydrogen sulfide formation. Dosage: each disc provides approx 12 g of SO 2 SULFITING AGENTS QTY SO 2 added ASCORBIC ACID added GALLOTANNIN added WINY per 100 g 56 g 0 g 0 g EFFERGRAN 125 g 1 bag 50 g 0 g 0 g EFFERGRAN 250 g 1 bag 100 g 0 g 0 g AST per 100 g 28 g 30 g 20 g 27

28 KNOW MORE...ABOUT POTASSIUM METABISULFITE WINY - THE CELLAR S CHOICE FOR METABISULFITE WHY IS WINY THE BEST CHOICE? 1 Winy possesses elevated purity Winy is produced with high quality raw material, i.e. without metals that could favor oxidation of potassium metabisulfite. Moreover, Winy sulfur dioxide undergoes a purification process that eliminates oxygen and sulfites that could create sulfates. Enartis controls and guarantees the technical specifications of its products. The specifications of Winy are often better than those specified by law and the average concentration values are often higher. APPEARANCE FOOD CHEMICAL CODEX CRYSTALLINE POWDER SPECIFICATIONS OF WINY CRYSTALLINE POWDER AVERAGE VALUES OF WINY CRYSTALLINE POWDER COLOUR WHITE WHITE WHITE ODOR SO 2 SO 2 SO 2 APPEARANCE OF 20% SOLUTION CLEAR CLEAR CLEAR CONTENT IN K 2 S 2 O 5 > 90% > 97.2% 98.5% IRON < 10 mg/kg < 5 mg/kg mg/kg SELENIUM < 5 mg/kg < 5 mg/kg < 5 mg/kg LEAD < 2 mg/kg < 2 mg/kg < 2 mg/kg COPPER CHLORIDES SULFATE CHEMICAL CHARACTERISTICS OF WINY NOT REQUIRED NOT REQUIRED NOT REQUIRED < 10 mg/kg 6 mg/kg < 0.1% 0.05 % < 2.8% 1.4% THIOSULFATE (S 2 O 3 ) < 0.1% < 0.04% < 0.04% 2 Winy does not smell bad or irritate the nose Potassium metabisulfite (K 2 S 2 O 5 ) is odorless. The irritation and odor perceived while using it is the smell of Sulfur Dioxide (SO 2 ) set free after the degradation of metabisulfite. The following shows the reaction of metabisulfite degradation in water: K 2 S 2 O 5 + H 2 O 2KHSO 3 (potassium metabisulfite) (water) (potassium bisulfite) Potassium bisulfite, with oxygen, starts the following reaction: KHSO 3 + ½ O 2 KHSO 4 (potassium bisulfite) (oxygen) (potassium bisulfate) Potassium bisulfate is a strong acidifying agent that reacts with potassium bisulfite, freeing sulfur dioxide and potassium sulfate: KHSO 4 + KHSO 3 SO 2 +K 2 SO 4 +H 2 O (potassium bisulfate) (potassium bisulfite) (sulfur dioxide) (potassium sulfate) (water) Sulfur dioxide formation means lack of concentration and the presence of the irritating odor, while the formation of potassium sulfate causes hardening of the product. This reaction depends on the quantity of water and oxygen absorbed by potassium metabisulfite. During the production process, Enartis adopts a series of measures to minimize the absorption of water and oxygen. As a result, the series of degradation actions outlined above are very limited. Therefore, we obtain a metabisulfite - WINY - that: is almost odorless has a high concentration of metabisulfite (systematically superior to 99%) does not form rocks 3 Winy is packaged to guarantee a long shelf life Winy is packaged in a controlled atmosphere in a multi-layer film to insure the maximum integrity of the product during storage. Secondary forms of packaging and/or improper packaging conditions may contribute to a 2-3% loss of concentration during storage. COMPETITOR S KMBS - 20% W/V SOLUTION WINY - 20% W/V SOLUTION 28

29 SHELF-LIFE IMPROVEMENT PROGRAM SLI In a market increasingly dominated by large retailers that demand just-in-time production strategies; where large blends of wines are bottled over many months; and where climatic changes are causing increases in ph and reduction of acidity, the danger of accelerated wine ageing, with the associated loss of aromas and freshness, is becoming a major concern. HOW DOES PREMATURE AGEING IN WINE OCCUR Basically, premature ageing is caused by oxidation. It is through a redox reaction catalyzed by transition metals (Cu + and Fe 2+ ) that oxygen is converted into highly reactive radicals, capable of oxidizing a number of organic compounds. In white wines, oxidation causes browning, pinking, development of bitterness, loss of varietal and fresh aroma and appearance of heavy notes of honey and beeswax. In red wines, premature ageing is characterized by development of prune and stewed fruit flavours, together with a flattened palate and an increase of brown/orange hues. In short, premature ageing makes all wines similar, with loss of varietal identity and terroir. Adopting strategies that block these systems, is an effective way to improve wine shelf-life. These strategies include: 1) Reducing the content of catechins (precursors to oxidation) 2) Removing metals (catalyzers of oxidation) 3) Controlling redox potential (decreasing the risk of oxidation) 4) Controlling oxidation. SLI PROGRAM: STRATEGIES TO EXTEND WINE FRESHNESS AND SHELF LIFE Enartis has developed a new program dedicated to the extension of a wine s shelf life. This program helps winemakers preserve freshness when wines are stored for a prolonged period of time. The SLI Program includes several products that can be used throughout the winemaking process and during storage: Enartis Stab SLI Active lees that maintain a low redox potential, eliminate active oxygen and acetaldehyde, remove oxidized and oxidizable polyphenols during long-term storage. Enartis Tan SLI Untoasted American oak tannin that for its ability in scavenging oxygen and metals and in maintaining a low redox potential, can be used as an alternative to SO 2. Claril HM This clarifying agent takes advantage of the synergistic actions of chitosan and of PVI/PVP to reduce the concentration of the following compounds involved in the process of oxidation: iron, copper, hydroxicinnamic acids and catechins. 29

30 STAB REVOLUTION STAB MICRO REVOLUTION Activated chitosan for the control of wine spoilage microorganisms Allergen free and without animal derivative products STAB STAB Control of spoilage microorganisms from the early stages of vinification until MLF Control of spoilage microorganisms during wine maturation APPLICATIONS Production of SO 2 - free wine Delay or avoid malolactic fermentation Prevent bacteria and non-saccharomyces contamination Microbial control during sluggish and stuck fermentation Microbial control of base wines for sparkling wine production Microbial control of wines for distillation Allergen free alternative to lysozyme, and SO 2 PROPERTY STANDARD CHITOSAN PROPERTY ENARTIS ACTIVATED CHITOSAN EFFECT OF ENARTIS STAB MICRO M ON THE ONSET OF MALOLACTIC FERMENTATION EFFECT OF ENARTIS STAB MICRO ON BRETTANOMYCES 30 Malic acid g/l 2,5 2 1,5 1 0, Days CONTROL 5 g/hl STAB MICRO M 10 g/hl STAB MICRO M 20 g/hl STAB MICRO M Initial Brettanomyces bruxellensis CFU/mL 48 hrs after fining 7 days after fining Control 3 * 10^5 5 * 10^5 5 * 10^5 10 g/hl Stab Micro 3 * 10^ g/hl Stab Micro 131 mg/l 2 1

31 CHILL UT Enartis alternative to cold stabilization WHAT IS CHILL OUT? Chill Out consists of a series of operations from harvest to bottling, with the objective of stabilizing your wine by simply adding colloids without using cooling. WHY DOES ENARTIS PROPOSE AN ALTERNATIVE TO COLD STABILIZATION? COLD STABILIZATION is expensive is timeous can have a negative impact on wine quality and decrease acidity is challenging to implement during harvest due to the lack of cooling or electricity HOW IS CHILL OUT STRUCTURED? From the onset of harvest, we work to get a wine that is protein stable, colour stable and very clear. These characteristics make wine suitable to be tartrate stabilized by colloids addition by means of CMC, Gum Arabic and mannoproteins. Authorized colloids may have negative interactions with unstable wine proteins and colour, and with cloudy particles. Therefore, since the beginning of the winemaking process, it is necessary to build clarity as well as protein and colour stability in order to overturn these negative reactions and just benefit from colloid positive effects. 31

32 HARVEST WHERE WHEN PRODUCT ACTION EFFECT White and rosé Red and rosé During maceration or under the press Under the press or during settling At yeast inoculation Grape reception or in the crusher On the crushed grape At yeast inoculation or at the very beginning of the alcoholic fermentation From yeast inoculation to the end of alcoholic fermentation During macrooxygenation between AF and MLF ENARTIS ZYM AROM MP ENARTIS TAN AROM ENARTIS PRO UNO or PRO BLANCO ENARTIS TAN ROUGE or TAN FERMCOLOUR ENARTIS ZYM COLOUR PLUS ENARTIS TAN COLOUR or ENARTIS TAN V ENARTIS PRO UNO or ENARTIS TAN XC ENARTIS TAN E or TAN MICROFRUIT Hydrolysis of grape proteins Removal of grape proteins Release of mannoproteins Antioxidant protection Co-pigmentation of anthocyanins Removal of grape proteins Hydrolysis of grape proteins Direct condensation of anthocyanins via acetaldehyde bridge Co-pigmentation of anthocyanins Direct condensation of anthocyanins via acetaldehyde bridge Improvement of protein stability in wine (reduction of bentonite fining) Improvement of protein stability in wine (reduction of bentonite fining) Improvement of tartare and protein stability Increase of colour intensity and medium term colour stability Reduction of proteins capability to precipitate anthocyanins and tannins Therefore, improvement of colour intensity and stability Increase of colour intensity and long term colour stability Increase of colour intensity and medium term colour stability Increase of colour intensity and long term colour stability MATURATION WHERE PRODUCT ACTION EFFECT White, red and rosé SURLÌ NATURAL Release of mannoproteins Improvement of tartrate, colloid and colour stability FINING We suggest fining with specific products suitable to reduce protein and colour instability and to improve wine clarity, in order to obtain after filtration a very clear wine, suitable for treatment with colloids. WHERE PRODUCT EFFECT White and rosé White and rosé for vegetarians and vegans Red and rosé Rosé and red for vegetarians and vegans PLUXCOMPACT + HYDROCLAR 30 COMBISTAB AF + PLUXCOMPACT PLUXCOMPACT + HYDROCLAR 30 COMBISTAB AF + PLUXCOMPACT Protein stabilization and decrease of turbidity Protein stabilization and decrease of turbidity Reduction of unstable colour and turbidity Reduction of unstable colour and turbidity 32

33 BOTTLING A wide range of products allows wineries of any size, structure and production philosophy to benefit from the advantages of using colloids. CHILL OUT STRATEGY FOR WINE STABILIZATION WITH COLLOIDS WHITE WINE CITROGUM CELLOGUM LV 20 CELLOGUM MIX RED WINE CELLOGUM LV 20 + MAXIGUM ENARTIS STAB MEGA CHILL UT HARVEST AGEING ENARTIS ZYM AROM MP ENARTIS ZYM COLOUR PLUS ENARTIS TAN FERMCOLOUR ENARTIS TAN AROM ENARTIS TAN XC ENARTIS TAN V ENARTIS TAN E ENARTIS PRO UNO SURLÌ NATURAL FINING HYDROCLAR 30 COMBISTAB AF PLUXCOMPACT CELLOGUM LV 20 CELLOGUM MIX MAXIGUM ENARTIS STAB MEGA 33

34 Enartis LAB OUR GOAL The Enartis SA team has invested in a stabilization laboratory, specially equipped to help you as the winemaker make a well informed decision about the tartaric/colour stabilization protocol for your wine. We at Enartis can offer a wide range of products, as alternatives or in addition to cold treatment in the cellar. These include Arabic Gums, Maxigum (red) and Citrogum (white); CMC containing colloids Cellogum LV 20 and Cellogum Mix, and a blended product for the complete stabilization of red wine, Stab Mega, containing CMC, Gum Arabic and mannoprotein. We can also assist winemakers with sensory trials using certain fining agents, finishing tannins, polysaccharides and gums. Our laboratory enables us to conduct laboratory trials on your wine samples, by addition of different doses and/or combinations of our products. THE PROCESS: STABILITY TRIALS 1 Sample collection: We will personally come and collect your white, rosè, or red wine sample, and we would need to know of any intended filtration specs. For the optimisation of our trials, we request that your sample should be: Already tested Protein stable Turbidity below 1NTU Two 750mL samples would be ideal Filterable 2 Analysis: Treatment of samples Different dosages of possible stabilization products are added alone, or in combination by careful pipetting. The resulting sample is mixed with a magnetic stirrer. After mixing, the sample is filtered through filter membranes according to the specifications as given to us by the winemaker. This is done to simulate the bottling conditions in your cellar as closely as possible. Tartrate stability by Tartarcheck (conductivity) We make use of conductivity tests by means of equipment called Tartarcheck. We use a control sample, as well as samples treated with different combinations of Enartis products. During the procedure, your sample is cooled down to 0 C, after which potassium-bi-tartrate (KHT) seeding crystals are added to the sample chamber. An initial and final conductivity (μs) is measured over a 30 minute period, whilst continuous stirring is applied. We use the decrease in conductivity ( μs) during the test as a parameter of theoretically quantifying the tartrate stability of your sample, as accurately as possible. 34

35 Tartaric Stability by Fridge test In addition to the conductivity test, we visually observe crystal formation of control and treated samples after exposing them to -4 C for 6 days. For red wines, colour stability is also visually observed. 3 Report: A detailed report is sent via one week after treating the sample. It states the μs-values obtained during the conductivity tests as well as descriptions of visual observations. The winemaker can then use these results as an indication to make a more informed decision on the stability process to follow. It is important that the winemaker is well informed regarding the do's and don ts of the product(s) to be used. THE PROCESS: SENSORY TRIALS AND EVALUATION We have a large range of finishing tannins and polysaccharides ranging from oak to grape origin. These innovations can serve as a helpful tool to make slight alterations to current profiles, add volume, structure and eliminate possible defects. We can conduct sensory trials with our products on your wine sample, decide on the best solution, and make up a sample for you to taste. What we need: At least 2 x 750ml of wine, to be able to conduct trials and present you with a treated sample. The bigger the sample, the more trials we can run. 35

36 36 NOTES

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38 TEAM JACO COCKRELL Sales Manager m p HELANA VAN WYK Office Administrator p ANTOINETTE VAN ZYL Sales Representative m p PATI-JOH DAVIDS Laboratory Assistant p DANEL MORKEL Sales Representative m p LIDA MALANDRA General Manager m p