7795 Bell Road, Windsor, CA, United States of America, 95492

www.enartis.com/en-us/

707-838-6312

Feeds

A Breakthrough for Wineries: Potassium Polyaspartate (ZENITH) Declared a Codex Additive

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.

ZENITH by Enartis – A Sustainable Solution for Wine Stabilization

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.

Enartis loves the planet... and you? 🌍

Want to discover the last cutting-edge technologies for sustainable tartaric stabilization?
Join us at SIMEI 2024 (12-15 November, Milan)

Tips4Harvest: Part 2: Stressful Conditions for Grapes. And for Winemakers!

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.

Learn More

Why Is Balanced Nutrition so Important During the Winemaking Process?

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
4️⃣ ...?
5️⃣ ...?
6️⃣ ...?

Discover all the benefits of Balanced Nutrition in our new flyer 👇
https://lnkd.in/dXwBtMEW


 

Tips4Harvest 2024: Part 1

Harvest is an exciting time at any winery, but it is also a busy time. As harvest approaches, many winemakers are concerned about the ongoing labor shortages around the country. Enartis has innovative, cost-effective, and labor-saving solutions to help you navigate this crucial season.

LEARN MORE


Skip Rehydration

With Enartis Easytech certified yeast and nutrients, you can save time by skipping the rehydration step, while getting more consistent results...

LEARN MORE


Real-Time Monitoring using AI

Bring your cellar into the 21st century with Winegrid. Winegrid technology offers real-time remote monitoring of the entire winemaking process...

LEARN MORE


Soluble Oak Alternatives

The use of oak in winemaking has several advantages, but with barrel budgets getting tighter, winemakers are looking towards oak alternatives...

LEARN MORE


Mimic Lees Ageing

Ageing wines on the lees has many benefits, but is a time-consuming, labor-intensive process. The EnartisPro range is a selection of yeast...

LEARN MORE

Flotation: The Evolution of a Tradition

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.

Learn More

Oxygen in Wine: Friend or Foe?

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.

  • Yeast derivatives create a reductive environment due to their ability to consume oxygen,
  • Tannins interact directly with the oxidation process by inhibiting radical reactions.

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.

  • CLARIL OX is a new, organic alternative solution to PVPP developed to prevent and reduce potentially oxidizable compounds in white and rosé musts.
    Its composition of pea and potato plant proteins, chitosan, and bentonite allows it to perform multiple actions during ageing due to its effectiveness in selectively removing phenolic compounds and metals involved in oxidation reactions. Its use is recommended during both pre-fermentation and alcoholic fermentation for protection during the first phase of winemaking, which is when must is most subjected to oxidative agents.
    Our research has shown that with the same catechin content, treated wines are cleaner, brighter, fresher and longer-lasting.

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.

  • EnartisPro BLANCO is a yeast derivative rich in readily soluble mannoproteins. Addition during pre-fermentation and fermentation releases sulfur amino acids that protect aromatic compounds from oxidation, thus, resulting in wines with a younger, more intense, and fresher color tone.


Beyond Fermentation…

Enartis has developed a targeted strategy to provide protection over time, even after alcoholic fermentation.

  • EnartisTan SLI is a tannin extracted from untoasted American oak using a unique process that avoids exposure to high temperatures. This enables it to maintain high antioxidant efficacy capable of stabilizing redox potential and preventing oxidation and the possible appearance of reduced odors as early as the end of alcoholic fermentation.

https://www.enartis.com/en-us/newsletters/oxygen-in-wine-friend-or-foe/

Winemakers, Enologists and Winelovers: We’re Raising a Glass to All of You!

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!


enartis inspiringinnovation podcast enartispodcast winemakingexperiencesbyenartis

WINEGRID: The Answer to the Digital Transformation You've Been Waiting For

THE ANSWER TO THE DIGITAL TRANSFORMATION YOU'VE BEEN WAITING FOR

WINEGRID offers innovative and integrated solutions for remote and real-time monitoring of the entire winemaking process. The data obtained allows you to have a reliable overview of the situation in the cellar at any time.
Learn More 

WANT TO DIVE DEEPER? 

FORGET SLUGGISH AND STUCK FERMENTATIONS 

Today’s producers face multiple challenges: high temperatures combined with high variability of rainfall and extreme events...
Learn More 


MAXIMIZING RESULTS WITH NUTRITION TIMING 

Improve alcoholic fermentation efficiency to ensure a successful end of fermentation and high-quality wine production...
Learn More 

SOLUTIONS

WINEGRID SENSORS

Our Solutions to Optimize Vinification

 Discover our Solutions

Gum Arabic: The Additive from Nature for Quality Colloidal Stabilization in Wine

Gum Arabic, also known as "Acacia Gum", is a natural substance derived from the sap of certain species of #Acacia trees, primarily Acacia senegal and Acacia seyal. This unique and versatile material has a rich history dating back thousands of years and originates from the arid regions of Africa, particularly in the #Sahel region, which spans across countries like Sudan, Senegal, and Chad.

Its sustainable and eco-friendly nature, coupled with its versatility, continues to make it a valuable natural resource for #winemaking process, thanks to its ability to prevent the appearance of cloudiness and precipitates in the bottle.

In addition to the benefits for the #environment, #GumArabic also has a positive socio-economic impact: the harvest of Acacia Gum gives work to millions of people and farmers in Africa, a chance for local communities to increase good life standards. 

Contact

Contact List

Title Name Email Phone Extension
President José Santos jose.santos@enartis.com (707) 303-6559
Sales Manager Libby Spencer libby.spencer@enartis.com (503) 798-0941

Location List

Locations Address State Country Zip Code
Enartis USA 7795 Bell Road, Windsor CA United States of America 95492

List of Locations