Beginning as a small laboratory founded by Marty Bannister and MaryAnn Graf over 30 years ago, Enartis Vinquiry has grown to become a one-stop-shop for winemakers all over North America. With branches in Windsor, Napa, Santa Maria and Paso Robles, California, we are a leading supplier to the wine industry through our laboratory and technical services, consulting and winemaking supplies. 

Enartis Vinquiry’s Windsor laboratory has ISO 17025:2005 accreditation which verifies the high quality of analytical services that we provide our clients. We have full-service laboratories with all of the equipment wineries need to supplement their in-house analysis. Not only do we perform basic chemistry tests, but we are able to carry out specialized analyses such as plating and PCR for yeast & bacteria, TCA detection, fining trials, stability tests, the Adams Assay, smoke taint analysis and distilled beverage testing.

In January of 2009, we became part of the multi-national company Esseco Group, which manufacturers the Enartis brand of premium winemaking products. This relationship has allowed us to incorporate the technologically advanced Enartis brand into our extensive product offerings. This brand is represented in all winemaking areas of the world with premium yeast, nutrients, bacteria, enzymes, tannins, SO2, and more! 
Enartis Vinquiry carries a wide range of labware, microbiology supplies, and chemicals.

Our experienced winemakers, enologists and chemists offer complete winery consulting as well as short discussions on winemaking, fermentation management, laboratory set-up, or individual analysis training.

Mission Statement
Enartis Vinquiry is dedicated to providing high quality technical services and products to the wine industry. We achieve this by maintaining standards of excellence and direct relationships with our customers. We value contributing to the winemaking community and the on going success of the company.

Michelle Bowen Promoted to Enartis Wine Services Director
Enartis Vinquiry is pleased to announce that Michelle Bowen has been promoted to Enartis Wine Services Director. With over thirty years in the wine industry, Michelle joined Enartis Vinquiry in 2004 as Director of Laboratory Operations.

Michelle holds a Bachelor of Science in Enology and a Bachelor of Arts in Anthropology from California State University, Fresno. Prior to her position at Enartis Vinquiry, Michelle’s wine industry experience began with production management in California’s Central Valley for Canandaigua Wine Co, at Charles Krug as Enologist and at Robert Mondavi as Winemaking Technical Manager. As Enartis Wine Services Director, Michelle hopes to help our clients with winemaking tools that will enrich their winemaking experiences.

Enartis Wine Services is a new division of Enartis Vinquiry designed to help our customers benefit from the full potential of using our services and/or products. This new service team will be focused on providing excellent technical support and customer service. This includes support in using alternative tartrate stabilizers, sensory improvement of wines, use of innovative technologies such as flotation, flash détente and micro-oxygenation, support for laboratory set-up, QC and QA methodologies, as well as educational winemaking seminars.

Max Burmeister Joins Enartis Vinquiry as Laboratory Manager 
Max Burmeister has been working in the wine and beer industries since 1981, with extensive experience in both production and service laboratories, including positions at Treasury Wine Estates, Foster’s Wine Estates Americas, ETS Laboratories and Molson Breweries Canada.

Max holds a Master of Science in Organic Synthesis from the University of British Columbia and an Honors Bachelor of Science in Chemistry from the University of Western Ontario. Max has an extensive background in analytical method development, technical project design and implementation and quality assurance development.

Enartis Vinquiry invites you to participate in a complimentary round table discussion titled Managing Botrytis Infected Fruit: What to do during harvest and how to manage the consequences of Botrytis.  

This session will be led by three international experts on testing for and managing Botrytis. Topics for this 2 hour discussion will include:  

• Overview of Botrytis infection and enological consequences - José Santos, President, Enartis Vinquiry
• Detection methods for Botrytis - Koldo Atxutegi, Sales Manager, Biolan Microbionsensors, Spain
• Preventive treatments during harvest and curative treatments in wine - Pablo Izquierdo, Technical Director, Enartis Spain

If you are interested in attending, please RSVP by emailing whitney.harrington@enartisvinquiry. You may include a question or a topic that you would like discussed at our round table. Space is limited. 

Monday, April 15 @ 10am – Sonoma County – Location TBD 

Participation in this round table is free of charge.

Glucans are polysaccharides produced by Botrytis infection and moldy grapes. Glucans cause problems by greatly affecting the filterability of wines by clogging filters. 

In our laboratories we have tested several wines from the 2011 vintage which are having filterability issues due to the presence of glucans. 

The wines with glucans may have good clarity and be filtered with crossflow without any problems, but cause membrane filters to clog, leading to production issues and higher costs. 

Screening for glucans prior to filtration is highly recommended to be both cost effective and prevent any “surprises” or issues with the filtration process. 

If your wine tests positive for the presence of glucans, treating it with Enartis Zym ÉLEVAGE (beta-glucanase enzyme) will breakdown glucans, thus improving filtration and saving time, manpower and filtration aids. 

Enartis Vinquiry is offering as a special test, screening for glucans and a dosage rate trial with Enartis Zym Elevage for $105 each. This includes the initial screening of glucans, treatment of the wine with Enartis Zym Elevage at 3 addition rates and re-test for glucans after treatment. 

Please call (707) 838-6312 for more information or samples of Enartis Zym Elevage.

Achieving color and tartrate stability is not an easy task, especially when trying to preserve wine chemistry and sensory characteristics.

Enartis has developed some exciting new tools to obtain complete stability in a cost effective, energy saving, and environmentally-friendly way.

New Generation of Colloidal Stabilizers:

Mannoproteins are yeast-derived polysaccharides with a low molecular weight that are typically used for sensory effects on mouthfeel, but are also effective for tartrate stabilization. Mannoproteins will prevent the growth of potassium bitartrate crystals in wine by binding to the micro-crystals. Enartis Stab CLK+ will prevent the growth of tartrate crystals and stabilize color, while increasing roundness and volume.

CMC or Carboxymethyl Cellulose is a cellulose derived product which prevents the growth of potassium bitartrate crystals. CMC has been used in the food industry for years as an emulsifier, and has recently been approved by the TTB under regulation 24.250 for wine use. Not all CMC is the same. Depending on sourced material, degree of polymerization and molar weight, CMC can be more or less effective for tartrate stability. Enartis’ Cellogumraw materials come from sustainable forests and have a high degree of polymerization, making it very effective for tartrate stability and environmentally friendly. Cellogum L is the liquid form of Enartis CMC, with neutral sensory impact, and very easy to use. Cellogum Mix is another CMC-based product for tartrate stability, blending low viscosity CMC with filterable Gum Arabic, to achieve full tartrate stability in white and rosé wines, with added softness and increased volume and roundness.

Gum Arabic has been proven to be effective for color and colloid stability as well as tartrate stabilization. Citrogum is a hydrolyzed Acacia Seyal gum that prevents the growth of tartrate crystals and increases softness and roundness. Effective for achieving tartrate stability in wines with medium/low instability, Citrogum is filterable through 0.45 micron membrane filter and can be added just before the bottling. Maxigumis a non-hydrolyzed Acacia Verek gum and acts as a colloidal stabilizer to effectively prevent color precipitation. Due to its molecular weight, it is not filterable when using 0.45 micron filters.

For red wines with high instability, Enartis has developed Megastab. Megastabis a liquid blend of CMC, Gum Arabic and mannoproteins which will protect color, increase volume, and prevent the growth of tartrate crystals, offering a full spectrum stabilizer for red wines.

After the visit and round table discussion from Enartis’ sparkling wine specialist Paul Guyard last month, we have compiled a summary of useful and new information for sparkling wine production:

Preserving foam capacity
Each base wine has different foaming ability depending on composition. Some “pro-foam” compounds will help bubble persistency, but “anti-foam” compounds will reduce bubble life. This can be an issue associated with traditional bentonite blends. Efficol is a selection of bentonite and gelatins that will work to protein stabilize a wine while preserving the natural foam capacity and bubble life in the wine.

Second fermentation in challenging conditions
Second fermentation can present difficult conditions for fermentation, with alcohol, SO₂, and CO₂ being toxic for yeast development. Station Oenotechnique de Champagne (SOEC) has developed START Y SP for additional survival factors during yeast rehydration. These survival factors strengthen the yeast cell membrane protecting it from rising levels of alcohol and other killer factors.

Improving foam persistency and quality
Improving foam persistency and volume during short bottle ageing: In the case of short lees ageing designed to preserve fresh fruity aromas, yeast autolysis doesn’t complete. Adding a small amount of yeast extract at tirage will help to improve foam. This can be done with Amplitan Tirage, a complex of tannins, yeast hulls and inactivated yeast or with Charm Elevage,a blend of yeast derivatives rich in antioxidants.

Improving anti-oxidant protection and aroma quality
Tirage tannins have two purposes; clarification/oxidation protection and improved structure and balance. Tirage tannins will preserve wine ageing capacity, enhance wine structure and increase red fruit notes and complexity. Tannins can also remove reduced and green notes. Use Tan Tirage to correct reductionand Subli Charm for green note correction.

Click here for more information on Sparkling Wine Products.

Enartis Vinquiry is offering two great promotions for clients who visit our booth at the North Coast Wine Industry Expo. 

15% Off Enartis MicroOx Units
Precision, reliability, automation. Enartis MicroOx is an oxygen doser for micro and macro oxygenation that accurately measures oxygen flow. Compared to other systems, Enartis MicroOx doesn’t have a dosing chamber, but rather a high accuracy sensor that measures the oxygen flow rate in real-time. A microprocessor with dedicated software makes required calculations in order to maintain the oxygen flow rate at the desired value, automatically adjusting the dosing rate for any variations. 

Buy One Basic Chemistry Panel and Get One Free
Enartis Vinquiry’s Basic Chemistry Panel – Panel 1 – is the wine world’s general checkup. This series of analyses covers baseline chemistry tests for assessing wine from fermentation through finishing. Even if you just want to know more about your wine, Panel 1 is often a cost-effective start. The Basic Chemistry Panel includes Alcohol, Titratable Acidity, pH, Volatile Acidity, Free SO₂, Total SO₂, Malic Acid and Glucose + Fructose. 

During the NCWIE we will also introduce the following new products:

Enartis Stab CLK +
Enartis Stab CLK + is a biological coadjunct for tartrate stabilization in wine. It is composed of completely-soluble polysaccharides extracted from yeast cell walls. Enartis Stab CLK+ can be used on red and rosé wines as alternative to physical treatments. Its use will preserve wine sensory quality, while ensuring complete cold stability.

Citrostab rH
Citrostab rH is a pre-bottling coadjunct with a balanced formulation for the efficient stabilization of wine redox potential and to protect bottled wine from undergoing oxidization alteration: pinking, white haze and atypical aging. Each component in the blend reacts in synergy with the others in a calibrated way to block any oxidation that could occur due to oxygen absorption during bottling.

Goldenclar Instant
Goldenclar Instant is a high molecular-weight, food-grade gelatin for the clarification of high quality wine and juice. Because of the pre-hydration process utilized during its production, it can quickly be dissolved at room temperature. It reduces astringency and improves clarity and filterability in both red and white wines without affecting structure. Goldenclar Instant is an ideal alternative to egg albumin for the production of allergen free wines. 

Incanto Chips
Incanto Chips are produced from select French or American oak aged 18-36 months and toasted using a unique and original process to ensure high quality products. The convection toasting used employs a progressive heating scheme which results in a deep and homogenous toast. The result is consistent quality across all lots. The specially-selected oak, in combination with the unique toasting process, creates an innovative product that heightens fruit and mouthfeel characteristics; qualities particularly appreciated by today’s consumers. 

See you at Booth # 171!

Malolactic fermentation (MLF) plays an important role in the winemaking process. Understanding your options for different bacteria strains that fit your needs is just as important to making sure your fermentation completes. Different analytical methods for MLF monitoring also allow for easier control of the process to ensure completion.

Know your bacteria!
Enartis ML One: Active freeze-dried Oenococcus oeni bacteria that allows for a quick start and complete malolactic fermentation. The use of Enartis ML One in white and red wines reduces the risk of spontaneous fermentations and therefore helps produce wines with better sensory qualities. It also respects the organoleptic features of the wine. The alcohol tolerance is 14% with a pH minimum of 3.2.

Enartis ML Silver: Active freeze-dried Oenococcus oeni bacteria isolated from the Sonoma area of California. It was selected by our research department among hundreds of other strains from all over the world. Enartis ML Silver has an outstanding performance to conduct fast malolactic fermentations in wines with high alcohol content or low pH. It works equally well in both red and white wines and helps to produce clean, fruity aromas and has the ability to reduce the vegetative character present in some wines. The alcohol tolerance is 15% with a pH minimum of 3.1.

MCW: Freeze-dried or liquid culture Oenococcus oeni (isolated, tested and developed by Enartis Vinquiry) has been used commercially for over 25 years. It is the bacterial strain of choice for many winemakers in the production of red, white and sparkling wines. MCW provides a large population of malolactic bacteria for timely ML inoculations. Its superior tolerance to low temperatures, pH tolerance to below 3.0, and alcohol levels above 15% make it suitable for the most difficult ML fermentations.

Feed the bacteria!
Nutriferm ML: Nutrient specifically 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 formulation acts as a support for bacteria cells and absorbs compounds that may inhibit cell growth. The combined effect of Nutriferm ML’s components ensures the domination of the inoculated strain over natural flora and dramatically reduces the length of malolactic fermentation. It’s particularly recommended to promote malolactic fermentation in difficult wines. The typical dosage of this product is 20-30 g/hL (1.7 – 2.4 lb / 1000 gal).

Testing Kits
Vintessential Laboratory’s enzymatic kits make testing for malic acid convenient and easy. This spectrophotometric assay can be employed to accurately determine levels of malic acid to monitor progress and ensure the conversion from malic acid to lactic acid is completed. The tests come in kits of either 30 or 100 tests.

Enartis Vinquiry Analytical Services for Monitoring Malolactic Fermentation
As a full-service laboratory, we offer a complete range of analytical, microbiological and technical services for winemaking. The time period leading up to, during and right after malolactic fermentation is critical because it presents opportunities for a winemaker to truly shape the direction of the wine. Here are some of the analyses we offer relating to malolactic fermentation:

Post Fermentation Panel - Panel 8: After primary fermentation we test for Glucose + Fructose, Malic Acid and Volatile Acidity in order to establish a good baseline before proceeding with MLF.

Basic Chemistry Panel - Panel 1: The name says it all. It covers the basics of what you should know about your wine at this stage. The test includes Alcohol, pH, Titratable Acidity, Free & Total SO₂, Volatile Acidity, Malic Acid and Glucose + Fructose.

Malolactic Fermentation Assessment Panel - Panel 10: This test is crucial to monitoring your bacteria and ensuring a complete malolactic fermentation. The panel includes Alcohol, Volatile Acidity, Total SO₂, Glucose + Fructose, pH, L-Malic Acid and a Microscope scan.

We also offer each component of the panels as individual tests, allowing the winemaker to pick which analyses they deem important for their wine.

For more information please contact Enartis Vinquiry at (707) 838-6312, or go to our website at www.enartisvinquiry.com.

In the Case of a Botrytis Infection, What you Need to Know.

1)  How much is there?
Because Botrytis levels can be difficult to estimate visually in fruit (“rot” is non-specific and the infection can be hidden within grape clusters), we recommend our Botrytis Risk Assessment test which provides semi-quantitative analysis of Botrytis cinerea. This test uses a Botrytis monoclonal antibody that recognizes a specific Botrytis antigen in grape juice from affected berries. Results are reported in percent incidence which allows wineries and vineyards to make better decisions on harvesting, segregation and processing.


2)  Has the fruit quality already been compromised in the vineyard?
The underlying question here is “Should you even bother?” If you haven’t already made a decision whether to harvest based on the appearance of the fruit or the known level of Botrytis, the following tests can help to objectify your decision-making process:

Gluconic Acid - D-Gluconic acid (gluconate) is a metabolite of Botrytis and can be a useful indicator of Botrytis activity in the vineyard. It is associated with a sour taste and has an overall negative effect on quality. Gluconic acid is used widely (globally) as a rapid screening tool for assessing fruit quality on incoming fruit, even influencing the price and/or rejection criteria in vineyard contracts.

Volatile Acidity – VA is a rapid and inexpensive indicator of spoilage from native yeast and bacteria in the vineyard. Elevated levels of VA may prompt further investigation (i.e. a Microscopic Scan or PCR test for Lactobacillaceae), a higher dosage of SO₂and/or the use of Enartis Zym Lyso.


3) How much laccase activity can I expect?
Because the level of laccase produced varies widely and is not perfectly correlated with the level of Botrytis infection, it is important to understand how “reactive” the laccase (the main polyphenol oxidase enzyme associated with Botrytis) will be in your juice or must. Each juice or must will also vary in its anti-oxidant capability and resistance to laccase activity.

Our Laccase Activity Test was designed to evaluate the presence of residual and active laccase in musts and wines.  It allows for an objective oxidative risk measurement for the consideration of corrective measures (tannin addition, SO₂ adds, etc.). We recommend testing before and after any corrective measures are employed to determine treatment effectiveness. In addition, the laccase activity should also be tested post alcoholic fermentation.


4)  Will I have problems with clarification or filtration?
Botrytis cinerea produces glucans – sticky polysaccharides that are released into the juice and must at crushing. Glucans can inhibit the clarification of juice and can go on to cause problems with filtration and fouling of membranes in the finished wine stages. The Glucan Screening test is a qualitative test in which we are able to detect the presence of as low as 3 mg/L of glucan in a juice or wine sample.  Once identified, they can be broken down by the use of a β-glucanase enzyme product such as Enartis Zym Elevage.


5)  I suspect I have Botrytis – What can I do?
Sometimes you just need a roadmap (or GPS)!  Enartis Vinquiry offers analytical services, winemaking products and consulting to help address Botrytis situations. With our Botrytis Panel we can provide a comprehensive overview of the potential effects of a Botrytis infection. It includes: Botrytis Risk Assessment, Laccase Activity Test, Glucan Screening, a Gluconic Acid test, and Volatile Acidity. 


Winemaking protocols for managing a Botrytis infection can be found in the Winemaker’s Corner section of our website at www.enartisvinquiry.com.  For further information on managing Botrytis or other winemaking issues, call us at (707) 838-6312.

Harvest 2012 promises to be a very good year for quality! We’ve seen such beautiful, delicious juice samples coming through our laboratories. Apparently, this year is supposed to be the first “normal” harvest in years.  However, each and every year holds its own unique challenges. Some common issues we’ve observed this harvest season and ideas for overcoming them are:

High pH and low TA or a pH/TA relationship that is out of balance compared to normal expectations

The most obvious concern with these numbers is that they are the backbone of wine quality and balance. With malic levels generally trending high (so far), we expect to see larger shifts of pH during MLF – which can have an important impact on color stability as well. When in doubt, a Comprehensive Juice Panel (complete with potassium and the organic acids) plus a Buffering Capacity test provides all the information needed to predict the final outcome of the wine post-MLF for prescriptive acid adjustments. Our Predictive Acid Guide gives this insight and includes a suggestion for addition levels to achieve desired results. The benefit is that it helps to avoid adding too much acid, which can have a negative effect on quality, or too little acid – creating a need for multiple additions.

The second issue is that higher pH levels impede the anti-microbial action of SO₂ additions made at the crusher. It’s a good idea to increase SO₂ levels and/or consider the use of Enartis Zym Lyso during cold soaks.

High fruit yields due to over-cropping in the vineyard

One of the implications for this is that the fruit is slower to ripen, with thicker skins and a higher degree of berry variability. There is some concern that, as we approach the middle of harvest, vines are starting to shut down and there may not be enough energy to ripen the massive crop. We suggest that, in addition to Brix, pH and TA numbers during vineyard sampling, winemakers consider monitoring the ripening process in the vineyard with berry weight and count, calculating sugar accumulation per berry. Our Grape Quality Monitoring Panel provides all of these parameters and helps to distinguish between Brix changes due to dilution or dehydration versus actual ripening.

A similar principal is to test for and monitor the actual Berry Variability, which can aid in optimal harvesting decisions with the goal of achieving uniformity or consistency to result in the best possible quality.

Space constraints in the winery due to the large crop and slow ripening in the vineyard

We’ve heard it a hundred times (at least). Wineries are already at capacity with all remaining fruit destined to arrive at once. How to plan for that? Remembering that the goal is to extract color and phenolics, flavors and aromas, while efficiently moving the lots through the fermenters, we suggest the following tips to accelerate processes and ensure successful fermentations:

Settling:  For white juices, pectolytic enzymes for clarification, such as Enartis Zym 1000S, can be helpful in reducing time and costs and improving quality with the sedimentation of bitter phenolics and vegetal matter.

Extraction and Stabilization:

• In aromatic whites and reds, enzymes for skin contact maceration allow a faster and more complete release of aroma precursors from the skins (especially useful if skins are tough, as we’ve seen in some areas this year).  Suggested: Enartis Zym Arom MP or Enartis Zym Color Plus.
• The use of exogenous tannins in maceration can help in the development of color and structure, while reducing the overall need for skin contact and extended maceration – which helps with fermenter space! Suggested: Enartis Tan Fermcolor and Enartis Tan Fruitan.
• In the case of grapes lacking in aromatic potential or intensity, grape tannins can be used to help boost fruit expression, especially when paired with an aromatic yeast. For example, we suggest: Enartis Tan Red fruit used with Enartis Ferm ES 488 for reds, or Enartis Tan Citrus used with Enartis Ferm ES 181 for whites.
• Promote the early stabilization of color. We recommend using a low molecular weight condensed tannin (Enartis Tan Fruitan or Enartis Tan Color) at 1/3 fermentation and after pressing as well as the timely use of oxygen.

Pressing Decisions:With the use of enzymes and tannins, phenolic extraction may be achieved earlier, allowing for less time on skins.  The Phenolic Fingerprint Panel allows for rapid and inexpensive results and a benchmarking feature is available for comparison with previous vintages.

Ensure your Fermentations!

We recommend testing for Yeast Available Nitrogen – Ammonia and Assimilable Amino Nitrogen and to make nutrient additions according to the results, using a complexed yeast nutrient strategy. Nutriferm Energy at yeast inoculation followed by Nutriferm Advance at 1/3 fermentation, supplementing as necessary with DAP, covers the nutritional requirements of yeast. Remember the importance of yeast strain selection and be ready to intervene if indigenous fermentations go awry or if fermentations become sluggish.

Best wishes from Enartis Vinquiry for a successful harvest! Please give us a call at (707) 838-6312 if we can help you in any way.

Harvest is in full swing at Enartis Vinquiry!  We are proud to provide a complete and integrated service offering with: Consulting winemaking, ISO 17025:2005 Accredited and TTB Certified laboratory services, laboratory supplies, and a superior range of winemaking products. Our experienced staff and comprehensive services and supplies can help you to ensure a successful harvest.

Our laboratories provide the highest quality results with the best possible turnaround times on juice and wine analysis. Following are featured juice analyses and combinations which can save you time and money:

YAN Combo – Yeast Available Nitrogen – contains Ammonia and Assimilable Amino Nitrogen (NOPA method) tests paired at a significant price break.

pH/TA Combo – This dynamic duo are essential tests for every step of the winemaking process.

Core Juice Panel – Panel 3.5 -Includes tests for Brix, pH, TA, Assimilable Amino Nitrogen and Ammonia, and Malic Acid.

Comprehensive Juice Panel – Panel 3 -Includes Brix, pH, TA, Assimilable Amino Nitrogen and Ammonia, Organic Acid Juice Panel (Tartaric, Malic, Lactic and Acetic Acids), Potassium, and a Botrytis Risk Assessment.

Predictive Acid Guide –Using the information from our Comprehensive Juice Panel and buffering capacity, we can help our clients understand where the pH and TA will be post-malolactic fermentation and how much acid is required to meet their desired endpoint.

Wine Phenolic Fingerprint-Starting from 3 days into fermentation, you can test for Total Phenols, Total Tannin, Total Pigments, Free Anthocyanins and Pigmented Tannins. Results are rapid and can provide insight into pressing decisions.

We also have several tools for troubleshooting Botrytis infections, stuck fermentations, green character and many other quality risks.

Enartis Vinquiry provides:

• Free daily courier service for sample pickups and deliveries - serving Napa, Sonoma and Mendocino Counties and the Central Coast of California
• Sample bottles and labels are provided at no charge to our lab customers

To request a courier pickup or sample bottles or for more information, please visit www.enartisvinquiry.com or call one of our offices:

• Windsor – (707) 838-6312
• Napa Valley – (707) 967-0290
• Santa Maria – (805) 922-6321
• Paso Robles – (805) 591-3321

 Happy Harvesting!

Enartis Vinquiry is pleased to announce its partnership with the Institut Català del Suro (IC Suro), the Catalan Institute for Cork in Spain. Earlier this year Enartis Vinquiry became the agent for IC Suro in the United States, expanding our cork quality evaluation services to include the pre-shipping control of cork lots coming from Spain, allowing wineries to screen selected cork lots before they are shipped to the US. 

This service will appeal primarily to sparkling wine producers, as the vast majority of the corks produced for sparkling wine come from the Catalan region of Spain. However, the testing will also be available for still wine corks coming from the region. 

Pre-shipment cork screening includes tests for moisture content, dust content, torsion and extraction force, boiling test, visual grading, haloanisoles, microbiological testing and sensory evaluation. This comprehensive approach to cork quality complements the existing services of Enartis Vinquiry for the evaluation of cork lots. 

The IC Suro was founded in 1991 by the Catalan Government and is a public consortium to raise and maintain the quality and image of the cork industry. The IC Suro works closely with Catalan cork manufacturers in the areas of Research & Development, Standardization, Training, Quality Assurance and Industry Promotion. For more information, visit www.icsuro.com. 

Enartis Vinquiry is a leading service laboratory in the US for wine, distilled beverage and beer testing. We are ISO 17025:2005 accredited and TTB Certified for alcoholic beverage testing. Enartis Vinquiry offers a full range of winemaking products, laboratory supplies, analytical services, and consulting. Headquartered in Windsor, California, Enartis Vinquiry also has branches in Napa, Santa Maria, and Paso Robles.  We are part of Enartis International with offices in the United States, Italy, France, Portugal, Spain, South Africa, Argentina, Chile, Australia, New Zealand, and China. For more information, visit www.enartisvinquiry.com.

Berry Sensory Analysis - Hands-on Maturity Determination

The Berry Sensory Analysis seminar is back! Dr. Gianni Trioli of Vinidea Italy will host this seminar in California, Oregon, and Washington during the first week of September. The session will cover berry maturity and vineyard sampling rules using methods developed by the Institut Cooperatif du Vin (ICV). With the prediction for a “normal” harvest this year, berry sensory analysis is particularly important in order to pick at the ideal level of ripeness. This is a hands-on seminar with extensive tasting of berry samples. Please click on the link above for details and registration information. 

Fee for CA & OR sessions: $200 per person (50% of the seminar fee is redeemable for Enartis Vinquiry technical services and Enartis winemaking products until September 30^th. Minimum purchase of $200.)

Fee for WA session: $100 per person (Sponsored by WSU.) 

September 4- Healdsburg, CA
September 5- Paso Robles, CA
September 6- Salem, OR
September 7- Richland, WA

Saturday Courier Service during Harvest
In addition to our existing courier routes, Enartis Vinquiry will offer free courier service on Saturdays for sample pick-ups.
Sonoma County: Please call (707) 838-6312 by 1pm for sample pick-ups throughout Sonoma County.
Napa Valley: Our courier service is also available on Saturdays throughout the Napa Valley. In addition to the drop boxes at our Napa Valley Branch in St. Helena and Napa Fermentation Supplies in Napa, our couriers are available for sample pick-ups upon request. When leaving samples in a drop box or for pick-ups, please call (707) 838-6312 by 12pm. 

Harvest Hours
Windsor Branch
Beginning Tuesday, September 4^th
Monday-Friday: 8am-6pm
Saturday: 9am-3pm 

Napa Valley Branch
Beginning Tuesday, September 4^th
Monday-Friday: 8:30am-6pm
Saturday: 10am-2pm 

Santa Maria Branch
Beginning Monday, August 27^th
Monday-Friday: 8:30am-6pm
Saturday: 10am-2pm 

Paso Robles Branch
Beginning Tuesday, September 4^th
Monday-Friday: 8:30am-6pm
Saturday: 10am-2pm 

Enartis Vinquiry will be open 8:30am—5pm on Labor Day.

The 2012 harvest is approaching and winemakers are looking for tools to get the most out of their grapes. Focusing on elevated complexity, Enartis Vinquiry is introducing a non-Saccharomyces yeast, Enartis Ferm Qτ (Torulaspora delbrueckii) for sequential inoculation, and Enartis Ferm Primitivo, a selection from the South of Italy, particularly suited for Zinfandel and Italian Varietals.

Enartis Ferm Qτ
Qτ is a Torulaspora delbrueckii yeast strain in active dry form. It is for use in sequential inoculation to enhance fruit and floral aromas, as well lower volatile acidity when levels are already high before alcoholic fermentation (such as Botrytis infected grapes or grapes used in late harvest wines). The sequential inoculation better mimics the biodiversity of grape must fermentation, resulting in increased complexity. High compatibility with the yeast stains Enartis Ferm ES 454, ES 488, and Red Fruit. 

Enartis Ferm Primitivo
Isolated from Primitivo grapes in the South of Italy. Recommended for the production of Primitivo and Zinfandel destined for medium to long-term aging. It respects the aromatic profile of the grape variety and terroir as well as increases ripe berry aromas and spicy notes. Ideal for the production of complex and well-structured wines with an elegant bouquet of cherries and plums. Available as active dry yeast and concentrated liquid form. 

For more information on Enartis Ferm Qτ and Primitivo, please contact Enartis Vinquiry at (707) 838-6312.

Learn more about the Wine Phenolic Fingerprint, the new service from Enartis Vinquiry powered by the Australian Wine Research Institute’s Tannin Portal. 

Phenolic compounds are key components of red wine, being the fourth largest component after water, alcohol and organic acids. Knowing the phenolic composition of a red wine is as important as measuring pH, Brix, alcohol or any other routine parameters. Optimizing phenolic components is very important in determining final wine style, color and sensory outcomes. Research at the AWRI has shown a strong correlation between wine grades of quality and tannin concentration.  

Despite their importance, these compounds are not are not routinely measured by wineries mainly because the methodologies available are complex and labor-intensive, and the level of expertise required may not be available in most smaller or medium-sized wineries. 

For this reason, the Australian Wine Research Institute (AWRI) has developed a spectral calibration that, combined with chemometrics, determines the phenolic composition of any wine or fermenting must (from the third day of fermentation) in a simple and fast way. This calibration is correlated with the MCP Method (Methyl Cellulose Tannin Precipitation method, reference in Australia) and with the Adams-Harbertson Method (reference in the USA). 

The spectral calibration uses six UV-Vis absorbance readings to predict color, phenolics, and tannins. These absorbance values are input into the calculator in the Tannin Portal and the results are generated instantly, immediately calculating key phenolic parameters such as: 

• Total tannins
• Total phenolics
• Total pigments
• Free anthocyanins
• Pigmented tannins 

Total phenolics encompasses all phenolic compounds in wine, including tannin monomers and polymers, anthocyanins, phenolic acids, and flavonols.
Young wines contain free anthocyanins, but as wines age, they are incorporated into stable pigments, mainly through reactions with tannins. Total pigment is an estimation of all pigmented compounds in wine and is made up of free anthocyanins and pigmented tannin. 

All samples analyzed are stored in the Tannin Portal database in a secure and confidential way. This database grows every day and can be used for benchmarking purposes. Different benchmarking parameters can be selected (Country, AVA, Varietal, Vintage, etc) and a distribution curve can be generated using the data from all samples in the database that match the benchmarking parameters against the test sample. 

Enartis Vinquiry is the exclusive agent for the AWRI Tannin Portal in California. Our Wine Phenolic Fingerprint is the analytical panel offered by Enartis Vinquiry that utilizes the Tannin Portal. It monitors the key phenolic drivers allowing informed and effective changes to processing, as well the establishment of meaningful and standardized metrics when comparing process and vintage variations, as well as trial outcomes. 

Additionally, these measurements can provide insight into:

    • The impact of different winemaking practices
              • When to press?
              • How much of the press fraction to use?
    • Color stability as wines age
    • What path to follow for optimal color stabilization?
    • Blending decisions
    • Variability between vintages, varieties, wine age and winemaking regions
    • Fermentation management for targeting specific wine styles
    • Competitor benchmarking
    • Consumer preferences

For more information on the Wine Phenolic Fingerprint or Tannin Portal, please contact Enartis Vinquiry at (707) 838-6312.

Cornell Univiersity's Randy Worobo, Ph.D. is teaming up with Enartis Vinquiry’s Technical Support Representative, Erica Stancliff, to host the Sanitation Seminar throughout California. This seminar will cover wine microbes and spoilage organisms along with proper sanitation and storage procedures. A winery tour pointing out areas of interest with regards to sanitation will also be part of the seminar. Please click on the link above or call (707) 838-6312 for more details and registration information. 

Please select from the following dates:
   July 17^th, 9am in Geyserville, CA @ Clos du Bois
   July 18^th, 9am in Paso Robles, CA @ J. Lohr Vineyards & Winery
   July 19^th, 9am in Lodi, CA @ Cycles Gladiator Winery

ENARTIS ZYM COLOR PLUS is a pectolytic enzyme rich in secondary activities which act in synergy with each other and accelerate and intensify the process of extracting polyphenols (anthocyanins and tannins, in particular) contained in grape skins. Specifically, the acid protease present is highly effective in hydrolyzing grape proteins which are extracted throughout fermentation, thus limiting their ability to precipitate tannins. As a result, wines treated with COLOR PLUS are richer in tannins than wines treated with typical extraction enzymes. A greater quantity of tannins present during alcoholic fermentation enhances condensation reactions between tannins and anthocyanins that are responsible for the formation of stable color complexes. Additionally, the preferential extraction of tannins bound to polysaccharides and proteins produced by the pool of secondary activities results in wines that are balanced.

COLOR PLUS is not obtained from Genetically Modified Organisms (non-GMO product) and does not have any negative secondary activities, such as oxidases and anthocyanase.

For more information or samples of ENARTIS ZYM COLOR PLUS, please call (707) 838-6312.

Plan ahead and save! 

Mention “Harvest Discount” when placing an order through July 31^st and receive 10% off your fermentation products and harvest supplies. 

Some restrictions apply:

• Ship date must be between July 15^th – August 31^st.
• Offer may not be combined with any other discounts or promotions.

To place your order or for more information, please call (707) 838-6312

Because of the costly consequences associated with TCA “cork taint” and other cork-related off-aromas, wineries are increasingly compelled to carefully evaluate their corks. A number of wineries have some form of a cork evaluation program, but these programs require a large allocation of manpower and resources. As a result, shortcuts are taken which can lead to a disaster in the marketplace. In order to assist wineries in delivering quality wine, Enartis Vinquiry offers Cork Aroma Evaluationson both still and sparkling wine corks, TCA Threshold Testing and additional Analytical Services. 

Cork Aroma Evaluation

For still wine, corks are tracked by bale and lot number and individually soaked in a neutral vodka-water solution. The solution is then transferred to tasting glasses. For sparkling wine, the first disk only is soaked in the vodka-water solution. Up to 140 glasses can be evaluated in one session, including control blanks and an appropriate number of TCA and other spikes per session. Enartis Vinquiry recommends that a minimum of four panelists participate in the cork evaluation. An “R-Index” method is used to evaluate the results of the cork sensory. The R-Index procedure provides a statistically based numerical rating of individual cork aromas. This value is combined with a rating of aroma intensity to produce a final number: the R-index times average intensity value. This number, in addition to actual aroma descriptors for individual corks, can aid in determining whether pre-screened cork lots should be accepted or rejected.

The Cork Aroma Evaluation includes one sensory professional as a panelist. Additional panelists can be provided by Enartis Vinquiry at an additional charge or the client may use their own panelists at no extra charge. A Cork Aroma Evaluation Report is also included, which details the descriptors used, their intensity, acceptability information and an R-index interpretation of acceptability. 

TCA Threshold Testing

TCA Threshold Testing can determine which staff members are sensitive to TCA and help winemakers know their own limitations. Individuals with a low sensory threshold of TCA can assist winemakers with sensory analysis. Winemakers, cellarmasters and production staff can be used to identify TCA in the winery or for quality control in a cork screening program. Tasting room staff can benefit by identifying corked bottles in the tasting room before they are served to customers.

In order to determine their threshold level, participants will perform a series of triangle tests using wines containing 1-10 parts per trillion TCA. In a triangle test three samples are presented; two samples are identical and the third is different. The objective is for the participants to try to determine which sample is different from the other two. If the participants’ threshold can be determined to be between 1-10 ppt, they will receive a certificate specifying their sensory threshold level.

TCA Threshold Testing sessions are scheduled throughout the year at Enartis Vinquiry branches. Private or group sessions may also be scheduled on a consulting-fee basis. Testing must be done in an odor free environment and cannot be performed if participants are wearing cologne, perfume or aromatic soap products. Testing takes approximately 45 minutes and two people can be tested during each session.

Analytical Services

• Haloanisoles in Wine: TCA (2,4,6-trichloroanisole), TeCA  (2,3,4,6-tetrachloroanisole), PCA (2,3,4,5,6-pentachloroanisole), TBA (2,4,6-tribromoanisol)
• Haloanisoles: Environmental TCA with Kit
• Haloanisoles for Corks by GC/MS (50 or 100 batch-soaked) : TCA (2,4,6-trichloroanisole), TeCA  (2,3,4,6-tetrachloroanisole), PCA (2,3,4,5,6-pentachloroanisole), TBA (2,4,6-tribromoanisol)
• Cork Sterility Screening

For more information on Cork Screening, please call (707) 838-6312.

SO₂ is added to must, juice and wine to aid in the prevention of oxidation and spoilage. It is necessary to determine the actual concentration of free and bound SO₂ present in juice or wine after additions. Free and bound SO₂ combine to form total SO₂. Free SO₂ is active against microorganisms; however too much total SO₂ will inhibit malolactic bacteria during malolactic fermentation. Enartis Vinquiry offers direct addition SO₂ and various methods for testing for both free & total SO₂.

When to Test for SO₂

• After SO₂ additions, it is necessary to determine the actual concentration of free and bound SO₂ present in juice or wine. Prior to additions it is difficult to predict how much of the added SO₂ will be free and how much will be bound. In order to find the amount of bound SO₂, both free and total must be measured. Free SO₂ levels will not significantly increase until all the compounds in juice or wine that will bind with SO₂ have formed bound SO₂.
• After malolactic fermentation is complete, microbial activity is no longer desired. Now is the time to ensure that there is enough SO₂ present to eradicate any remaining microorganisms.
• SO₂ acts as an antioxidant in the bottle, so testing for SO₂ before bottling is essential. Be sure total SO₂ does not exceed the legal limit of 350ppm.

Methods of Analysis
Enartis Vinquiry offers three methods for free and total SO₂ analysis:

• The Ripper method is the most basic way for testing for SO₂. The set-up is inexpensive and the procedure is quick, however there is a high margin of error. It involves the redox reaction in which sulfur dioxide reacts with iodine in the presence of a starch indicator.  Sulfuric acid is added to a wine sample, along with starch indicator. Any sulfur present reacts and binds with the iodine. Unreacted iodine in the presence of starch forms a blue color indicating the end point of the titration. Total SO₂can be determined in this way by first breaking the bonds of the bound sulfur with a strong alkaline solution such as sodium hydroxide.
• Aeration-Oxidation (AO) is an accurate way of testing of for SO₂. It takes longer than the ripper method, but is still relatively simple. Free SO₂ is removed from the juice or wine by passing a stream of air through the acidified sample. The released SO₂ passes through a neutral hydrogen peroxide (H₂O₂) solution, where the reaction between H₂O₂ and SO₂ takes place. Sulfuric acid is formed and titrated with standard sodium hydroxide. For total SO₂, strong acidic conditions and heat dissociate the bound SO₂, releasing it as free SO₂.
• The Segmented Flow Analyzer is the latest SO₂ analysis method. It is as accurate as the AO method, but exceptionally quick. The Segmented Flow Analyzer is a sophisticated instrument good for a high volume of samples. The instrument uses bubbles to separate a wine sample, then the sample is passed through a dialysis membrane. The SO₂ is extracted across the membrane and measured by a spectrophotometer. Using one small sample, the instrument can test for both free and total SO₂ and volatile acidity at the same time.

Potassium metabisulfite is a widely used additive in winemaking with various functions including working as an antioxidant and an antibacterial agent.

As part of the Esseco Group, the world’s largest producer of potassium metabisulfite, Enartis Vinquiry is able to meet the SO₂ needs for wineries of every size at competitive prices. Winy, our high-purity, non-clumping, enological potassium metabisulfite, is the superior choice when compared to other products on the market for several reasons:

• Available in 1 kg, 25 kg, per pallet, and per container load.
• Because it is stable with high purity (over 99%) and is packaged in tri-laminate packaging, a long shelf life is guaranteed.
• It does not have an offensive odor or irritate the olfactory membrane.
• The purity specifications of Winy are equal to or greater than those required by law.
• Made from a high quality raw material, without the metals that can catalyze the oxidation of potassium metabisulfite.
• Produced using a purification process that eliminates oxygen and sulfites that can create sulfates.
• Competitive prices.

Whether you are looking for 1 kg of potassium metabisulfite or a full container load, contact Enartis Vinquiry to purchase Winy – THE HIGHER PURITY POTASSIUM METABISULFITE.

Enartis Vinquiry also carries the effervescent form of potassium metabisulfite – Effergran and Efferbarrique. The granular, effervescent form allows for additions directly to grapes, must or wine with no need for mixing or dissolving in water. Effergran and Efferbarrique are available in the following sizes:

• Efferbarrique: 2 grams of SO₂, comes in boxes with 40 bags, 12 boxes per case
• Effergran5: 5 grams of SO₂, comes in boxes with 25 bags, 12 boxes per case
• Effergran 125: 50 grams of SO₂,125 gram bag
• Effergran 25: 100 grams of SO₂, 250 gram bag
• Effergran 1 Kg: 400 grams of SO₂,1 Kg bag

For further information on SO₂ testing (pricing and sample size) and sulfiting products please call 707-838-6312 or email info@enartisvinquiry.com.

Cellogum is the carboxymethyl cellulose (CMC) produced by Enartis for use in winemaking. After recent approval by the TTB, CMC is now the technique of choice to stabilize wines by preventing tartrate precipitation, and presents numerous advantages:  

• Tartrate stabilization of wine without changing the chemical parameters (pH or TA) or sensory attributes
• Reduces energy bills and carbon emissions
• Retains effectiveness over time
• Reduces preparation time prior to bottling
• Doesn’t require investment in additional equipment
• Very low-cost treatment: from 0.015 – 0.04 USD per gallon 

Enartis started testing CMC as a wine treatment material in 2005, and since approval by the EU in 2009, several million gallons of wine have been effectively stabilized using Cellogum. Based on very extensive knowledge acquired by Enartis since the first trials in 2005, Enartis Vinquiry has developed the “CMC Panel”, a comprehensive set of tests that evaluates whether a wine is ready for CMC treatment, and the amount required to obtain stability. 

The Predictive Tartrate Stability Panel uses Mextar®2.0.en Decision Support System (DSS) to predict and manage chemical-physical equilibria in wine. It simulates various winery operations and predicts the variation of chemical-physical equilibria in wine during tartaric precipitation, malolactic fermentation, secondary fermentation of sparkling wine, acidification and deacidification. While it is a predictive tool and not intended as a replacement for actual analyses such as cold stability by conductivity, it is a valuable tool to get a sense of stability, as well as potential changes in pH and TA during these operations. These predictions can save time and expense and reduce carbon emissions.

The Predictive Tartrate Stability Panel includes analysis for Alcohol, Tartaric Acid, Potassium, pH, Titratable Acidity, Density, Volatile Acidity, and an estimate of the effect of your choice of wine treatments (acidification, de-acidification, increase/decrease in alcohol) on the tartrate stability of a test wine. Predictions for changes in TA and pH given different treatment scenarios are also available! 

For more information or samples of Cellogum, please contact Enartis Vinquiry at (707) 838-6312. 

After last week’s roundtable seminar on Fining Agents and with the advent of new international labeling restrictions, here is what’s new and dropping out of the fining world:

New labeling restrictions for wines sold or produced in Europe (effective June 2012) andCanada(effective August 2012), make it mandatory to declare the use of coadjuncts derived from milk and eggs (EU andCanada) and from fish (Canada) on the label. To avoid this labeling, Enartis has created a line of clarifying and fining agents that are allergen free and can be used as alternatives to egg albumin, casein, potassium caseinate, isinglass and fish gelatin

ALTERNATIVE TO EGG ALBUMIN

GOLDENCLAR
Preparation of high molecular weight gelatin in sheets
As shown in studies conducted on the interaction of animal gelatin with phenolic components in high end wine, Goldenclar appears to act on the same tannin frac­tion removed by egg albumin. Goldenclar is recommended as an alter­native to egg albumin in the treatment of aged red wines to decrease astringency without affecting balance.

Pulviclar S
Preparation of high molecular weight gelatin in powdered form
Powdered alternative to Goldenclar and easier to prepare. It is recommended when larger volumes of wine require treatment, and is highly effective as a clarifier and stabilizer.
Both of these gelatin products are heat soluble.

ALTERNATIVES TO CASEIN AND POTASSIUM CASEINATE

Years of trials and industrial applications have shown that the use of coadjunct mixes ensures more constant re­sults compared to the use of individual coadjuncts alone. Enartis has developed a series of such complex mixes which can effectively replace casein and potassium caseinate in the treatment of musts and wines.

Plantis AF
Pure plant protein
Plantis AF is a fining agent made of pure plant protein that is gluten free. Recommended for the treatment of oxidized and oxidizable wines, it is also effective in removing iron. Plantis AF is designed for winemakers that want to make their own blends for fining, or want a Vegan alternative.

Combistab AF
Complex of PVPP, plant protein and amorphous silica
Combistab AF is effective in the prevention and cure of oxida­tion and pinking, as well as the reduction of bitterness. Combistab AF is designed for winemakers who prefer to manage bentonite additions separately.

Protomix AF
Complex of bentonite, PVPP, plant protein and cellulose
Protomix AF is designed to clarify musts while si­multaneously removing oxidizing and oxidizable poly­phenolic substances along with proteins responsible for wine instability. It can also be used during alcoho­lic fermentation to detoxify musts and enhance the meta­bolic activity of yeast.

Claril AF
Complex of bentonite, PVPP, plant protein and amorphous silica
Claril AF is recommended for removing pheno­lic compounds responsible for the oxida­tion of color and aromas, as well as the formation of bitter compounds. The bentonite in the formulation increases protein stability and guarantees good clarification.

ALTERNATIVES TO ISINGLASS AND FISH GELATIN

Alternatives to these products are based on application as there is no product available that can replace fish products in all of their applications.

For Isinglass: Applications include clarification, improved filterability reduction of bitterness, and elimination of oxidative characters in wine.
High molecular weight gelatins are an effective product for clarification of wine and improving filterability due to their charge density and low degree of hydrolysis. (Ex: Pulviclar S, Goldenclar, Clargel)
PVPP is highly effective in reducing bitterness and eliminating oxidative characters by adsorbing oxidized and oxidizable phenols.
Pea Protein is also effective for eliminating oxidative characters in wine due to its positive charge at wine pH, and its partial solubility in wine.
Combistab AF is a complex of PVPP, plant protein and amorphous silica. It is effective in the prevention and cure of oxida­tion and pinking, as well as the reduction of bitterness. Combistab AF is designed for winemakers who prefer to manage bentonite additions separately.

For Fish Gelatin: Applications include reducing astringency, color stabilization, and elimination of oxidative characters in wine.
Pork and bovine gelatins are extremely effective in reducing astringency in wine due to their high degree of hydrolysis, and for color stabilization.
PVPPis also highly effective at color stabilization and elimination of oxidative characters by adsorbing oxidized and oxidizable phenols.
Pea Protein is also effective for eliminating oxidative characters in wine because of its positive charge at wine pH, and its partial solubility in wine.

Pea Proteins are currently not recognized on the TTB list of approved substances for addition to wine. The Food and Drug Administration has recognized pea protein as GRAS (GRN NO. 182) and the International Organization of Vine and Wine recognizes it as an approved substance for use in wine (Resolution 7/2004 and 8/2004), and authorized by the European Union as fining material of wine or must (Reg. CE 606/2009). Therefore, a written request must be submitted to TTB with the product information for use in wine. Enartis Vinquiry will assist with this request upon use of our Allergen Free products.

TTB permits the use of gelatin alternatives to egg albumin.  

Please contact Enartis Vinquiry at (707) 838-6312 for additional information, TTB regulations, or product samples.

After last week’s visit from Sparkling Wine Specialist, Dominique LeBoeuf of Enartis Vinquiry’s sister company Station Oenotechnique de Champagne, and the roundtable on “Nouveautés in Sparkling Wine”, we have compiled a summary of what is bubbling and new in sparkling wine production:

Adjuvant MC
Adjuvant MC is a new riddling agent developed to meet to the most pressing demands from the modern sparkling wine production industry:

• HIGH LEVEL OF AUTOMATION:  Wineries have become increasingly automated and the use of machinery during processing does not always ensure integrity of riddling deposits during transfer from storage boxes to riddling boxes.
• COMPACT DEPOSIT: This new riddling agent creates sufficient and highly compacted deposits for good riddling.
• PURITY AND FOOD SAFETY:  Uses higher quality and safer bentonites, mainly pharmaceutical grade.
• DIVERSITY OF BASE WINES:  Due to the trend of minimal treatment of base wines, a portion of Adjuvant MC acts as a fining agent inside the bottle, thus compensating for the variability of these wines.
• NEW CONCEPT FOR DOSAGE CALCULATION:The dosage used is based on the final yeast population after growth phase in the bottle, which can vary from 6 – 12 million cells/mL, as compared to the typical initial population of 1 – 2 million cells/mL.

L. SENSOR CO₂
L. Sensor CO₂ is a new piece of equipment that uses a Class 1 IR laser to measure pressure inside sparkling wine bottles without contact with the bottle.  This innovative device does not require puncturing crown capsules or corks to measure pressure levels in a given lot of sparkling wine. This non-invasive technique allows winery staff to easily control production, as well to do a triage of old tirages, before proceeding with riddling. L. Sensor CO₂ measures the following parameters:

• Total pressure (bar) inside the bottle expressed in absolute pressure (considers all gases)
• CO₂ pressure inside the bottle expressed in absolute pressure (atmospheric pressure and overpressure)
• Quantity of CO₂ in g/L calculated from the measurement of CO₂ pressure
• The range of measurement varies from 1 to 8 bar (in absolute pressure) and from 50% to 100% of CO₂.

PERLERANGE
New range of winemaking products for the optimization of sparkling wine production in pressure tanks (Charmat Method), consisting of:

• Fining agents: ClariPerle Uno and ClariPerle Duo
• Nutrients: ActiPerle PDC and ActiPerle Cuve
• Tannins: TanniPerle Finesse, TanniPerle Fragance and TanniPerle Style
• Mannoproteins: MannoPerle Mousse

For more information, please contact Enartis Vinquiry at (707) 838-6312.

Enartis Vinquiry invites you to participate in a complimentary roundtable discussion on Tartrate Stability. The discussion will be led by EVQ President, José Santos and Enologist, John Katchmer. 

Topics for this 2 hour discussion will include:

• Tartrate Stabilization Methods
• Alternatives to Cold Stabilization
• Tartrate Stability Tests
• Predictive Tartrate Stability
• Overview of Carboxy Methylcellulose (CMC)

Please click on the link above or call (707) 838-6312 for details and registration information.

Locations:
Santa Maria, CA - Monday, March 19
Paso Robles, CA - Tuesday, March 20
Windsor, CA - Thursday, March 22
Napa, CA - Wednesday, April 11
Lodi, CA - Thursday, April 12

Participation in this roundtable discussion is free of charge.

SURLÌ VITIS PLUS is a blend of select grape skin tannins and gum Arabic for use on red, white and rosé wines which are ready for bottling. SURLÌ VITIS PLUS was recently developed by  Enartis Reseach and Development to meet the North American demand for a naturally-derived adjunct for use prior to bottling. It improves sensory characteristics without use of classic fining agents such as gelatins, egg albumin, etc. Wines treated with SURLÌ VITIS PLUS are perceived as more balanced and round with increased structure in the mid-palate, a fresher aroma, as well as increased perception of sweetness. It is completely soluble in wine and its application does not require filtration or clarification. As a result, SURLÌ VITIS PLUS can be used on wines ready for bottling. Since it is a grape tannin-based product, it should only be used in white or rosé wines that are heat stable to avoid the risk of protein haze after treatment.

For a free sample of SURLÌ VITIS PLUS, please call (707) 838-6312 or email orderdesk@enartisvinquiry.com.

Enartis Vinquiry has added two analytical panels to its extensive technical service offerings: 

Wine Phenolic Fingerprint Panel – Panel 16
Powered by the Australian Wine Research Institute Tannin Portal
Quantitative measurement of phenolics is a valuable tool that can help winemakers with pressing, blending and fining decisions and can provide insight into the effects of winemaking practices on color stability, vintage to vintage variability and effects of aging. 

There are various tannin assays available to winemakers including the Adams Harbertson assay and the methyl cellulose precipitable (MCP) method. Both methods are time consuming and have led many wineries to abandon attempts to quantify tannins and pigments in their wines. Efforts have been made to develop an easier method using a spectral calibration to “predict” the concentrations of tannins, total phenols and pigments. The Australian Wine Research Institute has created the Wine Phenolic Fingerprint which has proven robust for different varietals and wines from various regions, countries and continents. In addition, the Wine Phenolic Fingerprint offers a “benchmarking” feature that will show how a particular wine matches up with similar wines from a particular varietal, region, or AVA. This is a powerful tool for developing and fine-tuning a winery’s style with different varietals and as well as assessing consumer preferences. 

The Wine Phenolic Fingerprint Panel from Enartis Vinquiry includes analysis for Total Phenolics, Total Tannin, Total Pigments, Free Anthocyanins, Pigmented Tannins and Benchmarking (optional). 

Predictive Tartrate Stability Panel – Panel 17
The Predictive Tartrate Stability Panel uses Mextar®2.0.en Decision Support System (DSS) to predict and manage chemical-physical equilibria in wine. It simulates various winery operations and predicts the variation of chemical-physical equilibria in wine during tartaric precipitation, malolactic fermentation, secondary fermentation of sparkling wine, acidification and deacidification. While it is a predictive tool and not intended as a replacement for actual analyses such as cold stability by conductivity, it is a valuable tool to get a sense of stability, as well as potential changes in pH and TA during these operations. These predictions can save time and expense and reduce carbon emissions. 

The Predictive Tartrate Stability Panel includes analysis for Alcohol, Tartaric Acid, Potassium, pH, Titratable Acidity, Density, Volatile Acidity, and an estimate of the effect of your choice of wine treatments (acidification, de-acidification, increase/decrease in alcohol) on the tartrate stability of a test wine. Predictions for changes in TA and pH given different treatment scenarios are also available!

The European Community has recently approved a regulation establishing that all wines produced and/or sold in the EU must indicate on the label if they have been treated with coadjuncts derived from milk and eggs. To avoid this labeling, Enartis has created a line of allergen free clarifying agents that are devoid of allergens. They can be used as alternatives to casein, potassium caseinate and egg albumin. 

ALTERNATIVE TO CASEIN AND POTASSIUM CASEINATE
Years of trials and industrial applications have shown that the use of coadjunct mixes ensures more constant re­sults compared to the use of individual coadjuncts alone. Enartis has developed a series of such complex mixes which can effectively replace casein and potassium caseinate in the treatment of musts and wines.

Protomix AF
Complex of bentonite, PVPP, plant protein and cellulose
Protomix AF is designed to clarify musts while si­multaneously removing oxidizing and oxidizable poly­phenolic substances along with proteins responsible for wine instability. It can also be used during alcoho­lic fermentation to detoxify musts and enhance the meta­bolic activity of yeast.

Claril AF
Complex of bentonite, PVPP, plant protein and amorphous silica
Claril AF is recommended to remove pheno­lic compounds responsible for the oxida­tion of color and aromas, as well as the formation of bitter compounds. Bentonite in the formulation increases protein stability and guarantees good clarification.

Combistab AF
Complex of PVPP, plant protein and amorphous silica
Combistab AF is effective in the prevention and cure of oxida­tion and pinking, as well as the reduction of bitterness. Combistab AF is designed for winemakers who prefer to manage bentonite additions separately.

Plantis AF
Pure plant protein
Plantis AF is a fining agent made of pure plant protein that is gluten free. Recommended for the treatment of oxidized and oxidizable wines, it is also effective in removing iron.

ALTERNATIVE TO EGG ALBUMIN
Goldenclar 
Preparation of high molecular weight gelatin in sheets
As shown in studies conducted on the interaction of animal gelatin with phenolic components of wine, Goldenclar appears to act on the same tannin frac­tion removed by egg albumin. Goldenclar is recommended as an alter­native to egg albumin in the treatment of aged red wines to decrease astringency without affecting balance.
Pulviclar S is a powdered alternative to Goldenclar, and is easier to prepare. It is recommended when larger volumes of wine require treatment.

Please contact Enartis Vinquiry for additional information or samples.

The grapes are in, the fermentations are going… Now what can you do to get the best out of your 2011 wines?

With the 2011 grape harvest finally drawing to a close, the winemaker’s work is yet to be finished.

As a consequence of the late growing season and the high prevalence of Botrytis infection in the vineyard, many wines are presenting challenges.

Stuck or sluggish fermentations: Although alcohol levels are not significantly high in 2011, the number of stuck or sluggish fermentations is particularly high. The unbalanced microflora on grapes, mainly due to Botrytis infection, has led to more challenging fermentation conditions. Some juices have presented abnormal levels of volatile acidity right at the start. In case of stuck fermentations, we recommend performing a Fermentation Assessment Panel (Panel 9), to have a snapshot of the wine and allow better insight into the cause of the problems. If lactic acid bacteria populations are high, treatment with Lysozyme (Enartis Zym Lyso) before beginning the re-start protocol is recommended to prevent these bacteria from consuming sugars and producing VA. If stuck fermentations were due mainly to toxicity coming from grapes (late treatment of the vineyard, inhibitor compounds like short chain fatty acids, etc), treatment with yeast hulls or micronized cellulose (Celferm) can be highly beneficial. The use of EZ Ferm 44, a highly fructophilic yeast, will help ensure complete consumption of residual sugars, in particular fructose.

Wines with high acidity: The acidity levels on 2011 wines prior to malolactic fermentation (MLF) are higher than usual. If malic acid content is higher than normal, one can expect a more significant drop in total acidity, and a greater increase in pH post MLF. The use of Enartis ML Silver freeze-dried bacteria, even in challenging conditions with high levels of malic acid, will limit the production of diacetyl, enhance fruit notes and reduce herbaceous characters while ensuring a complete MLF.
Before conducting MLF in red wines, it is important to ensure good color stability by promoting the formation of stable pigments. The use of Enartis Tan Fermcolor or Enartis Tan Fruitan at pressing will be beneficial in promoting the combination of high quantities of free anthocyanins with soft tannins via acetaldehyde bridges allowing better color preservation prior to MLF. Apart from the effect on color, the use of these tannins after pressing will contribute to increased structure and mouthfeel.

Unbalanced/diluted wines: Many wines produced from grapes harvested after the rains present weaker structure than desired. The use of Enartis Tan Rich after pressing will help increase structure and balance. The use of Surli One prior to MLF will increase wine colloids by providing high quantities of mannoproteins enhancing volume and roundness as well as promoting color stability. When used at this stage, Surli One also facilitates MLF.

Clarification and Filterability: Glucan testing will give an early indication of the presence of these compounds, which can affect clarification and filterability of wines even in low concentrations. Glucan analysis performed at Enartis Vinquiry on wines from this harvest, has shown the presence of glucans in excess of 3 mg/L. Studies have found that at concentrations as low as 3 mg/L, glucans can cause serious filterability problems. Enartis Vinquiry strongly recommends all wines produced from grapes subjected to Botrytis infection in the vineyard and destined for sterile filtration be tested for the presence of glucans. If wines test positive for glucans, the use Enartis Zym Elevage, a β-glucanase enzyme, will promote the elimination of glucans and help prevent membrane filter fouling.

The late growing season in Northern Californiaand the rains that accompanied it have brought some additional challenges to winemakers. Testing on 2011 juices from many Californian wine regions, namely Napaand Sonoma, is showing significant incidence of Botrytis cinerea.  

The growth of Botrytison grapes can lead to major issues during the production of wine. Laccase is an oxidative enzyme that is produced when Botrytisaffects grapes. Its presence in both red and white musts and wine can result in rapid browning and loss of aroma. Also, Botrytis may lead to the production of glucans, which can significantly affect the filterability of resulting wines.  

If Botrytisis present in the vineyard, it is recommended to assess the Botrytisinfection risk. At Enartis Vinquiry, an immunological assay can be performed to detect and quantify this fungus in juice. This semi-quantitative analysis of Botrytis cinerea enables winegrowers and winemakers to make better decisions on harvesting, segregation and processing.  

Since enzymatic oxidation is one of the main concerns of Botrytisinfection, the inactivation of laccase is a priority. Two main mechanisms can be used to reduce its activity: 

• Molecular oxygen scavenging: laccase requires molecular oxygen in order to function.
• Inactivation/precipitation of laccase: gallic tannin can react with the enzyme, precipitating it.  

In white or rose wines, the use of a balanced blend of potassium metabisulfite, ascorbic acid and gallic tannin (AST) contributes a full spectrum of anti-oxidant and anti-oxidasic action. Ascorbic acid facilitates a fast conversion of molecular oxygen into H₂O₂, which then reacts immediately with SO₂ provided by potassium metabisulfite, and is finally converted into water. The gallic tannin in the blend can react with laccase, inactivating it. Fining with blends of potassium caseinate, PVPP and bentonite (Claril SP) at juice settling (2 or 3 hours after the addition of a settling enzyme) effectively removes oxidized and oxidizable phenols, as well as off-flavors caused by mold. The bentonite in the blend quickly compacts lees, and removes unstable proteins.  

In reds, the winemaking strategy should be directed toward the reduction of skin contact time and limiting the transfer of moldy off-flavors to must while maximizing the quick extraction of color and tannins. The use of maceration enzymes (Enartis Zym Couleur or Enartis Zym Balance) provides faster extraction of color, tannins and aromas while shortening skin contact times. The use of a blend of ellagic, gallic and condensed tannins (Enartis Tan Rouge or Fermcolor) at the crusher inactivates oxidative enzymes, and promotes the formation of stable color compounds.  

At the microbial level, affected grapes may be contaminated with high levels of lactic acid bacteria. In order to block their activity, the use of lysozyme (Enartis Zym Lyso) after crushing will reduce the population of bacteria to safe levels, limiting the risk of production of high levels of VA.  

The problems caused by glucans can be limited by the use of beta-glucanase enzymes (Enartis Zym Elevage). Its early use (in juice or during grape maceration) is more effective and requires lower rates than if used in wine.  

To see more detailed guidelines on Botrytis management click here:
White and Rose Winemaking Guidelines for Grapes with Botrytis or Mold   
Red Winemaking Guidelines for Grapes with Botrytis or Mold

The late harvest, combined with rain, has led to a situation where winemakers have to manage unripe, partially-diluted fruit (due to water intake from the vine) with medium/high risk of Botrytis infection.

There are different tools to help control the consequences Botrytis infection in red grapes:

• The addition of tannins at the crusher, in particular those containing gallotannin (like Enartis Tan Blanc, Rouge or Fermcolor), will have a very positive effect in inactivating/removing laccase.
• The use of beta-glucanase enzyme (Enartis Zym Elevage) will promote the degradation of the glucanes that are formed by Botrytis, facilitating the clarification of the resulting wine, as well improving its filterability.
• In situations of severe Botrytis infection, it is beneficial to use a strong adsorptive agent like yeast hulls or micronized cellulose (Celferm). The micronized cellulose strongly adsorbs inhibitors of yeast or bacterial activity, as well any off-flavors, without imparting characteristics such as the yeasty notes that can come from high addition rates of the yeast hulls.

In regards to the management of herbaceous notes and green/unripe tannins, different approaches can be taken:

• Removal of compounds responsible for herbaceous characters: An oak powder alternative, such asIncantoN.C., provides a strong adsorptive effect of these compounds as well as releasing tannin and polysaccharides that will have a positive effect on mouthfeel and structure.
• Enhancing the perception of fruit aromas and minimizing the perception of herbaceous notes: The yeast strain Enartis Ferm ES 488 is well recognized for reducing the perception of metoxipyrazines. Apart from this important impact on the aroma profile, this yeast strain produces high levels of glycerol and mannoproteins which help balance astringency and green tannins.

When used in combination with Nutriferm Arom (100% organic nutrient), it enhances the production of esters responsible for fruit aromas.

• Reduction of the perception of astringency/green tannins:The use of Prolie Tinto, a blend of immediately soluble yeast mannoproteins and grape seed tannins, helps increase structure and volume, while reducing astringency and herbaceous notes. Prolie Tinto also promotes color stability.

Reducing Herbaceous Characters in Winemaking

Botrytis/Mold - Winemaking Recommendations for Red Wines

From the New and Old Winemaking Worlds - two new strains for the 2011 Harvest!

Enartis Ferm Q7
Pinot noir isolate from Napa,CA.
Recommended for the production of high quality Pinot noir wines characterized by rich aromas of wild berries and black cherries combined with elegant spicy notes. Due to its low nutrient requirements, very low production of H₂S and VA, and steady fermentation rate, it’s the ideal strain to ensure complete fermentations with added aromatic complexity. Q7 can also be used in the production of aromatic white wines to enhance aromas of citrus and tropical fruit. Particularly useful for fermentations in reductive conditions.

Enartis Ferm Primitivo
Isolated from Primitivo grapes in the South of Italy.
Recommended for the production of Primitivo and Zinfandel destined for medium to long-term aging. It respects the aromatic profile of the grape variety and terroir as well as increases ripe berry aromas and spicy notes. Ideal for the production of complex and well-structured wines with an elegant bouquet of cherries and plums.

 Available in 2 Liter concentrated liquid form.

Orders placed until September 30, 2011 receive 30% off Primitivo and Q7!

Enartis Vinquiry is launching Incanto N.C., a blend of ellagic tannins extracted from toasted French oak and yeast hulls rich in mannoproteins that allows winemakers to have all of the benefits of oak powder at 1/10 the addition rate. Incanto N.C. imparts the compounds for color stabilization, aromatic complexity and balance that can be extracted from oak chips or powder when used during fermentation. The use of Incanto N.C. provides mild oak, vanilla and coffee notes and enhances fruit aromas. It provides all the benefits of oak, while avoiding operational problems (blocking of must pumps and equipment, difficult sanitation, waste treatment/elimination).

Apart from this exciting, innovative tool for winemakers, we are also introducing 3 new tannins!

Enartis Tan Citrus -A blend of gallic and condensed tannins for the fermentation of white wines. It enhances fruit and floral notes, especially when paired with a high β-glycosidase activity yeast.

Enartis Tan Fermcolor -A blend of condensed and hydrolysable tannins designed specifically for the production of red wines intended for medium-long ageing. It contributes to color stabilization, imparts aromatic complexity by increasing oak and fruit notes, and increases structure.

Enartis Tan Microfruit -A formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the oxygenation of red and rosé wines. It contributes to color stabilization, enhances fresh, red fruit aromas, increases the softness and sweetness of the wine, and reduces bitter and vegetal characters.

Unico Tannins

Unico #1 is extracted from toasted oak and has the most intense vanilla-chocolate-toasted oak aromas that you can experience from a tannin, while imparting structure and volume.

Unico #2 is condensed tannin that will greatly enhance red fruit aromas and contributes to softness and structure.

Unico #3is a tannin blend developed to enhance white wine aromas and increase complexity as well as improve antioxidant protection.

For more information or to place an order, contact us.

The Napa Valley branch of Enartis Vinquiry has moved to a new, convenient, and centrally located facility in St. Helena, CA!

Along with being more centrally located within the Napa Valley, this new facility will offer various benefits to Enartis Vinquiry clients in the area, including the complete Enartis range of specialty winemaking products comprised of Yeast, Tannins, Sulfiting Agents, Enzymes and more! Our selection of Laboratory Supplies and Chemicals will also be available locally in a wide variety of sizes. Our long-time Enartis Vinquiry Winemaker, Karl Lehmann, will be on hand for direct customer support and solutions in regards to both winemaking products and laboratory services.

For client convenience, our courier will make two routes daily throughout the Napa Valley. We will still maintain a drop-box at our previous location in Napa, CA that will be visited twice per day by our courier. Our new St. Helena branch will also have a drop-box for after hours sample drop-off and we will continue to pick-up samples at wineries along our Napa Valley route.

The expanded courier service and drop-boxes will result in faster turnaround times on analysis and often same day results (where the analysis method allows). All analyses will be performed in an ISO/IEC 17025:2005 accredited laboratory. Our experienced staff of enologists, analysts and professionals ensures that we provide the timely and accurate results you need, complemented by a very high level of customer service.

Contact Information:
1282 Vidovich Avenue
Suite C
St. Helena, CA  94574
Phone: (707) 967-0290

In recent years, Sofralab Technologies has developed various technologies applicable to the field of enology. Two new advancements include the Immuno Test^p method to detect unstable proteins and the CheckStab α2008 Life to test for tartrate stability.

Problems of protein instability are often associated with unreliable testing methods. Immuno Test^p revolutionizes the field of protein stability tests by offering a method with no false positives and no false negatives, which also provides accurate bentonite dosage recommendations. This test works by reliably detecting the proteins causing instability. The test begins by placing a drop of wine on a nitrocellulose strip. With the addition of different solutions, this drop reacts with specific antibodies of unstable proteins. When the reaction is finished, a stain is either present or absent. If the wine is stable, no stain appears. If the wine is unstable, a stain is visible.

CheckStab α2008 Life is an instrument that quickly provides wine tartaric acid stability measurements using electrochemical conductivity. CheckStab α2008 Life is able to perform multiple analyses on multiple samples:
-         Minicontact Test: establishes KHT precipitation (expressed in uSiemens) in order to determine the stability of a wine sample.
-         Forecasting Minicontact Test: establishes KHT precipitation (expressed in uSiemens) and predicts the maximum precipitation of crystals in the future.
-         Saturation Temperature: provides the saturation temperature expressed in °C of the sample tested.

To help ensure that your wine is ready for barrel ageing, Enartis Vinquiry offers a full service laboratory and variety of products that can enhance wine structure, stability, and complexity during maturation.

ThePost Fermentation Panel andBasic Chemistry Panel are recommended to determine the wine's dryness and as a general check-up for the wine. 

Due to problems many encountered this harvest, some wines may not have developed the structure necessary to age in barrels.  The use ofTanenol Fruitan,Tanenol Elegance, Tanenol Skin, or Tanenol Uva is a great way to improve the overall quality of your wine through enhanced structure, reduced astringency and aroma contribution.

For more information or to request product samples, please call (707) 838-6312.