POTASSIUM POLYASPARTATE (ZENITH) DECLARED CODEX ADDITIVE
At the latest Codex Alimentarius Commission meeting held in Geneva, potassium polyaspartate (ZENITH), was officially declared a Codex additive. This decision represents a major breakthrough for the wine industry that simplifies and facilitates export possibilities for wines treated with ZENITH.
What is Codex Alimentarius?
Codex Alimentarius is a collection of standards, guidelines, regulations, and codes of practice adopted by the Codex Alimentarius Commission, established by FAO and WHO in 1963. The Commission aims to protect consumer health and promote fair practices in food trade. All Codex Alimentarius countries agree that Codex additives are considered food safe. The scientific recommendations negotiated by members cover all aspects of food safety and quality, becoming a reference in World Trade Organization (WTO) trade disputes. Although these recommendations are voluntary, Codex Alimentarius standards are increasingly being used as the basis for national legislation in member countries.
Currently, the Codex Alimentarius Commission has 189 members (188 countries and the European Union): Members | CODEXALIMENTARIUS FAO-WHO
Good News for Wineries
The approval of potassium polyaspartate (ZENITH) as a Codex additive is a great achievement for Enartis and an excellent opportunity for the wine industry. The fact that KPA has been recognized by all Codex Alimentarius member countries as a safe additive implies the reduction of trade barriers in the export of ZENITH-treated wines and opens new market opportunities for wine producers.
Information regarding Codex Alimentarius and the approval of potassium polyaspartate (KPA) is based on official Commission decisions but does not constitute legal advice.
It is the sole responsibility of the user to verify compliance with applicable regulations in the country of destination prior to any shipment of KPA-treated wines.
Enartis disclaims any liability for litigation, import refusals, or other consequences resulting from the use of KPA in wines, regardless of its recognition by Codex Alimentarius.
We often hear about water scarcity and environmental pollution, but few take daily actions to combat these serious issues. ♻️
Enartis has developed ZENITH, the sustainable solution for stabilization. This product Range, compared with other commonly used stabilization techniques, drastically lowers energy demand, CO2 emissions, and water consumption.
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Summer 2024 has shown that climate change is here, and it’s real. There is extreme weather around the US and the world with torrential rains, cold temperatures, heat waves, and drought. Many industries are affected, but agriculture faces the greatest challenges.
The wine industry is not immune from these challenges, and this vintage looks to be a varied one: some parts of the country, such as the East Coast, are dealing with a historic hurricane season that will bring plenty of rain, and with it the proliferation of microorganisms. Other areas have heat waves and drought conditions that cause declining productivity in vines.
These conditions can lead to unpleasant situations in the vineyard and, as a result, the winery. Winemakers may face difficulties such as high pH, microbiological contamination, the inability to control high temperatures, and having to protect against the oxidative phenomena that will be increasingly present, while limiting the loss of aromatics and color.
Protecting grapes is therefore important from the moment of harvest, and proper intervention by winemakers is essential to ensure the quality of the final product. In red winemaking, for example, it is necessary to protect, extract, and stabilize color as soon as possible.
The loss of aromatic intensity, color changes during storage, premature ageing, and precipitates in the bottle are undesirable situations for both producers and consumers.
The harvest period for red grapes is relatively long, which allows for both young, fresh, ready-to-drink wines and for more structured, premium wines intended for ageing.
Enartis has developed some useful tips on how to best approach winemaking for reds under the possible conditions that lie ahead, considering the different needs of winemakers and the market from an increasingly sustainable perspective.
There are six specific reasons:
1️⃣ To provide quality, essential elements for yeast growth
2️⃣ Sensory profile improvement (increased synthesis of secondary aromas)
3️⃣ Maintain good fermentation metabolism
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6️⃣ ...?
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Must clarification is an indispensable step in grape processing, as well as being fundamental to the onset of proper alcoholic fermentation.
In recent years, winemaking processes have become much more refined. These processes are constantly evolving due to increasingly cutting-edge technologies and a continuous growth of information from those in the industry. The goal is to clarify must by separating suspended solids, such as residual skins and pectins, to achieve a well-defined solid liquid separation.
This can prevent the solids from releasing undesirable substances (tannins and herbaceous aromas, for example) during fermentation. Clarification of must can be accomplished through two processes:
The purpose of these practices is identical: separation of the liquid phase from the solid phase. Using the former technique, solids will settle at the bottom of the tank at a controlled temperature. With flotation, solids will be pushed to the surface, creating a layer of lees at the top of the tank.
The principle on which cold static clarification is based, is to make solid particles stick together causing them to aggregate then settle. In flotation, a gas is injected into the tank so solid particles are trapped by it and rise to the top forming a compact layer; however, this reaction occurs only under certain physical and chemical conditions.
Oxygen causes important transformations as early as the moment grapes are harvested, and these changes continue throughout the winemaking process until ageing and bottling.
Oxygen is present in about 20% of the air we breathe and is essential for all organisms that inhabit this planet. Without this element, life on Earth would not be possible and, for this reason, everyone benefits.
This rule applies to everyone, or almost everyone, because in the world of winemaking, this is not always the case.
Oxygen management must be carefully monitored to prevent excessive oxidation reactions that can negatively impact the final quality of wine. It is important to apply specific tools and techniques that allow for proper and natural ageing, while maintaining and preserving quality.
Which Type of Oxidation Is It?
Enzymatic Oxidation: Occurs mainly in must by polyphenoloxidase. The most important are tyrosinase and laccase (in the case of grapes affected by Botrytis cinerea). These enzymes catalyze oxidation of ortho-diphenols by transforming them into ortho-quinones, from which color changes (browning) are generated.
Chemical oxidation: The presence of O2, with metals such as iron and copper, can lead to the appearance of free radicals capable of oxidizing ethyl alcohol to acetaldehyde leading to oxidized aromas. In addition, free radicals are capable of rapidly oxidizing SO2 and thiols, leading to a disappearance of the aromatic forms, resulting in a loss of aromatic freshness.
How to Manage Oxidation
Both targeted clarification and the use of yeast derivatives and tannins can be used to manage oxygen-related issues.
Oxidation management can have a curative approach, i.e., removing oxidized compounds and the reduction of yellow hue (O.D. 420nm), indicative of oxidative evolution of must and wine; or a preventive approach, intervening early by preventing potential oxidation reactions.
Enartis offers a winning strategy to protect your wine. Our targeted products work in synergy to prevent spoilage, preserving the aromatic richness and quality of your wine.
Selective Fining Agent: a New Alternative to PVPP
Catechins are not the only polyphenols responsible for oxidation.
It should not be forgotten that there are other compounds that tend to oxidize very rapidly once exposed to oxygen, such as phenolic acids: hydroxybenzoic and hydroxycinnamic, including caffeoyltartaric acid and para-cumaroyltartaric acid. The resulting quinones are responsible for darkening must and subsequent loss of aromatic quality.
Yeast Derivatives: Natural Allies Against Oxidation
Inactive yeast are also known to be viable alternatives for protecting wine from undesirable oxidative mechanisms. In fact, they contain natural antioxidant compounds, such as glutathione and mannoproteins, that neutralize free radicals responsible for oxidation. They can also chelate metals responsible for oxidative reactions.
Beyond Fermentation…
Enartis has developed a targeted strategy to provide protection over time, even after alcoholic fermentation.
https://www.enartis.com/en-us/newsletters/oxygen-in-wine-friend-or-foe/
As of today, exactly one year has passed since the release of the first episode, and we have surpassed over 3200 listens thanks to your incredible support.
We are excited to announce that a second season of our podcast "Winemaking Experiences by Enartis” is coming really soon. Stay tuned and keep following us to find out when!
What topics would you like us to cover in this new season? Let us know in the comments!
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Title | Name | Phone | Extension | |
---|---|---|---|---|
President | José Santos | jose.santos@enartis.com | (707) 303-6559 | |
Sales Manager | Libby Spencer | libby.spencer@enartis.com | (503) 798-0941 |
Locations | Address | State | Country | Zip Code |
---|---|---|---|---|
Enartis USA | 7795 Bell Road, Windsor | CA | United States of America | 95492 |