With the 2013 harvest approaching its end, it is time to test for the key parameters of alcoholic and malolactic fermentation completion. 

Glucose/fructose, malic acid and acetic acid are among the key tests to perform at this stage of winemaking to ensure that wines are microbiologically stable. 

Enartis Vinquiry, through Vintessential Laboratories, offers high quality enzymatic test kits developed specifically for the wine industry.  These kits allow any laboratory equipped with a spectrophotometer to measure these (and other) parameters in a simple, yet accurate, way. 

This promotion is valid through November 15th. Mention the promo code WIN VINTESSENTIALS to receive the 10% discount on your Vintessential Laboratories Enzymatic Kit order. Offer valid for glucose/fructose, malic acid and acetic acid kits only. Available in kits for 30 or 100 tests. This offer may not be combined with any other discounts or promotions.

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

Microscope Workshop
Identification of Wine Microbes

Jennifer Telloian, Enartis Vinquiry’s Microbiologist, leads these 2 hour seminars on microscope techniques. Topics will include general microscope maintenance, Kohler illumination, identification of wine bacteria, identification of common yeast on culture plates and under the microscope, and yeast viability staining. These hands-on classes are limited to 10 people in order for each participant to receive individual attention to further their knowledge of microbiological techniques and microscope maintenance. If possible, please bring your own microscope to the class. Learning the techniques on the microscope you use regularly will help you get the most out of the session. 

Fee: $175 per person 

If you would like a session in your area or at your facility, please contact us at (707) 838-6312. 

Scheduled Microscope Workshop
February 27, 10am-noon - Central Coast Wine Services - Santa Maria, CA
Please click on the link above or call (707) 838-6312 for registration information.

Join Don Frazer, Enartis Vinquiry's Staff Winemaker, for a seminar series on Craft Winemaking. This series will cover the basics of winemaking from grapes to bottling and is specifically designed for those new to the crafting of fine wine and those who would like to add to their practical experience with technical, scientific support and background. 

Maturation and Ageing - March 28
Goals of ageing, how to work with small lots, container choices, racking, protecting wine during ageing and movements, fining and treatments, potential problems and their prevention and treatment 

Finishing and Bottling - April 11
Stabilization, additions, clarification, filtration, blending, quality control, bottling and bottling equipment, packaging 

Grapes and Grape Processing - May 16
Sourcing grapes, vineyard sampling, picking decision, crushing (or not), crushing and pressing equipment, fermenters, temperature control, must and juice treatments/additions 

Fermentation - June 20
Yeast (or not), nutrition, fermentation management and monitoring, cap management, malolactic fermentation, problem fermentations, problem recognition and treatment

All classes are held on Fridays from 10am-12pm.

Fee: $75/person per session 

Location
Enartis Vinquiry Education Center
7975 Cameron Drive, Bldg #1800
Windsor, CA 95492    

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

Enartis Vinquiry would like to invite you to participate in a complimentary seminar on the Key Steps for Rosé Winemaking with Enartis Technical Winemaker, Eglantine Chauffour. Worldwide, 22.5 million hectoliters of Rosés were produced in 2012 and this production (and consumption) increases every year. These wines are defined by their 'pink' color and by their simplicity, elegance and freshness. The production of Rosé is delicate and requires controlled winemaking from harvesting through bottling. Eglantine has a wealth of information to share with you regarding the full winemaking process for Rosé with focus on management of aromas, mouthfeel and color.

Topics for this seminar include:

• Overview of Rosé throughout the world - production, consumption
• The full winemaking process for Rosé
• From grapes to bottle, oxygen is the biggest enemy of Rosés. You will find out why, how and when to protect the wine.
• Fermentation plays a key role in rosé wines - the stage where aromas are produced, structure is built and color stabilized
• And finally, Eglantine will discuss how to control one of the riskiest steps in Rosé production: bottling.

Date & Time

July 24

10am-noon

Location

Enartis Vinquiry Education Center

7975 Cameron Drive

Building #1800

Windsor, CA 95492

Fee: Free!

Reserve your space now!

If you are interested in attending this seminar, please RSVP by responding to this email. Space is limited.  

Thank you,

Whitney Harrington

Enartis Vinquiry

The Berry Sensory Analysis Seminar is back! EVQ Winemaker, Eglantine Chauffour will host this seminar throughout California. The session will cover berry maturity and vineyard sampling rules using methods developed by the Institut Cooperatif du Vin (ICV). Due to the drought conditions in California, balance between technologic, phenolic and aromatic maturities is going to be different than previous years. As a result, berry sensory analysis will be particularly important in order to pick at the ideal level of ripeness. This is a hands-on seminar which includes extensive tasting of berry samples. 

Dates & Locations
August 7, 9am-1pm – Lodi Wine Lab, Lodi, CA
August 12, 9am-1pm – Central Coast, CA
August 19, 9am-1pm – Enartis Vinquiry, Windsor, CA
August 20, 9am-1pm – Paoletti Estates Winery, Calistoga, CA

Fees
$200 for one person
$175 each for two people from the same winery
$150 each for three or more from the same winery 

Please CLICK HERE or call (707) 838-6312 for details, pricing and registration information.

Paoletti Estates Winery, Calistoga, CA

Four Branches throughout California
With branches in Windsor, Napa, Santa Maria and Paso Robles, California, we are here to help this harvest through our laboratory and technical services, courier, consulting, winemaking products and laboratory supplies.  

Free Courier Service

We offer courier service throughout Sonoma, Napa and Mendocino Counties and in the areas surrounding our Paso Robles and Santa Maria branches. Our courier service is free for sample pick-ups and product orders can be delivered at no charge when the order total is over $100 or paired with a sample pick-up. For deliveries under $100, we charge a $10 delivery fee. Please call your local branch or go to www.enartisvinquiry.com to request courier service. For same day deliveries by the courier, please call in your order before 10 AM. All orders received after 10AM will be delivered next day.

Unlimited Sample Shipments for a Flat Fee

With our EVQ Sample Express service, out-of-state clients can send us an unlimited amount of samples for a flat shipping rate. Your samples for Enartis Vinquiry analytical, microbiology and consulting services will arrive in a timely manner - two days for wine samples and the next day for juice! 

Full Service Laboratories

Enartis Vinquiry’s fully-equipped 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.  

Premium Winemaking Products and Laboratory Supplies

Enartis Vinquiry offers the Enartis brand of premium winemaking products, which is represented in all winemaking areas of the world with premium yeast, nutrients, bacteria, enzymes, tannins, SO₂, and more! Enartis Vinquiry also carries a wide range of labware, microbiology supplies and reagents.  

Consulting Services

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. 

Hours of Operation

Main Branch

Monday - Friday: 8am-6pm

Saturday: 9am-3pm 

Napa Valley Branch

Monday - Friday: 8:30am-6pm

Saturday: 10am-2pm 

Santa Maria Branch

Monday - Friday: 8:30am-6pm

Saturday: 10am-2pm 

Paso Robles Branch

Monday - Friday: 8:30am-6pm

Saturday: 10am-2pm 

Please call us at (707) 838-6312 if there is anything we can help you with.

Traditional methods of cold stabilization are expensive, labor intensive and time consuming. Enartis Vinquiry offers a wide range of stabilizing agents to help you quickly prepare your wine right before bottling.  These pre-bottling stabilizing agents can increase winery efficiency and reduce overall cost, while maintaining or increasing sensory quality.

Our portfolio of Tartrate Stabilizing agents is comprised of 3 main families of products:

• Citrogum and Citrogum Dry:  Gum Arabic

• Cellogum L: CMC (Carboxymethyl Cellulose)

• Enartis Stab CLK+: Mannoproteins

Citrogum is effective at the rate of 50 to 300 mL/hL and is recommended for wines that show a 3-7% change in electrical conductance. Citrogumalso improves and enhances mouthfeel and reduces bitterness and astringency. These organoleptic improvements occur with doses above 80 mL/hL. We recommend doing bench trials to confirm that the product is suitable for your wine.                                               

Cellogum L effectively stabilizes wines at dosage rates of 50 to 200 mL/hL but has no organoleptic impact. Its broad range of applications allows for cold stabilization of wines with 3-20% change in electrical conductance, making it ideal for highly unstable wines. CMC can interact with wine proteins, therefore it is important to test your wine for any possible colloidal instability.

Enartis Stab CLK+ is a blend of soluble polysaccharides (mannoproteins) extracted from yeast cell walls. Its effectiveness varies from wine to wine, thus requiring evaluation prior to use.  Enartis Stab CLK+ provides a positive impact enhancing the wine’s sensory quality and overall mouthfeel.

Note: It is of the utmost importance to remember that prior to the addition of any of these products your wine must be bottle-ready. This means the wine should have the following requirements:

• Heat stable

• Turbidity <1 NTU

• Temperature > 50⁰C

• Filterability Index <10

Tools to Evaluate Tartrate Stability

With more than 10 years of experience working with tartrate stabilizers in the international market, the Enartis team has designed a series of analyses and guidelines to identify the dosage rate and product most appropriate for your wine. As a result we are able to offer precise advice that will assure complete tartrate stability.

These tartrate stability assessment panels are offered through our Enartis Vinquiry Analytical Services department.

CMC Panel
 Part  1
   Turbidity Test
   Heat stability
   Cold stability; minicontact test (conductivity)
 Part 2
   2 CMC additions trials followed by minicontact test (conductivity)
   Colloidal stability test 

Citrogum or Enartis Stab CLK+ Panel
 Part 1
   Cold Stability: minicontact test (conductivity)
 Part 2
   2 Citrogum or Enartis Stab CLK+ additions trials followed by minicontact test (conductivity)

Alternatives to Cold Stabilization

*Price calculated using 25 Kg product package 

**Price calculated on 0.25 Kg product package 

***Highest Δ conductivity observed

Having fast and reliable phenolic data from grape samples allows for better management of harvesting decisions, fruit grading and allocation. This, combined with phenolic analysis of fermenting must and resulting wines, will allow for a complete understanding of the phenolic composition of wines from grape to bottle and provide a significant impact on quality and process management.

Both the Grape and Wine Phenolic Fingerprint are powered by the Australian Wine Research Institute (AWRI) Tannin Portal. The AWRI has developed a spectral calibration that uses six UV-Vis absorbance readings to predict color, phenolics and tannins. This calibration is based on the MCP method, and correlated with the Adams-Harbertson Assay, and can be reported using the same unit of measure as the Adams-Harbertson Method, allowing comparison of the data generated by the two methodologies.

The Phenolic Fingerprint can be used in the same way as the Adams Harbertson or the MCP assays to calculate: 

Having access to tannin, color and phenolic data assists with:

• Earlier understanding of factors influencing color development and stability, allowing for action to be taken to deal with color development problems
• Enhanced fermentation and extraction management to achieve desired phenolic and color profiles
• Pressing and blending decisions
• Fruit grading and allocation
• Benchmarking that will show how a particular vineyard or wines compare with others. This is a powerful tool for developing and fine tuning a winery’s style with different varietals as well as assessing consumer preferences.

The WineCloud, an extension of the AWRI Tannin Portal, is a web-based application that allows users to store, analyze and benchmark grape and wine-related analytical data online. The WineCloud provides the ability to calculate tannin, color and phenolic attributes in red grapes, ferments and wine samples based on UV/Visible spectral readings using the AWRI Tannin Portal for Wine and Grape.

All data is stored securely and confidentially, allowing users to compare their grape and wine data across multiple vintages and against national and regional averages of data in the system. The Wine Cloud can also be used as a full range data and analysis tracking tool.

Grape Phenolic Fingerprint Technical Data Sheet
Wine Phenolic Fingerprint Technical Data Sheet 

Try the Wine Phenolic Fingerprint now!

25 years of fermentation excellence now in active dry form!

After 25 years of significant success in liquid form, WS yeast is now available as an Active Dry Yeast. Isolated from late harvest Zinfandel from Williams-Selyem Winery, WS is considered one of the most robust California yeast strains. It is well-suited for a wide spectrum of red and white varietals and is recommended for fermentation of high °Brix juice and to restart stuck or sluggish fermentations.

Enartis Ferm WS respects varietal and terroir characters and augments fruit and spice expression, while contributing to both excellent complexity and structure enhancement with soft tannin extraction. It is particularly recommended for the production of high alcohol wines destined for medium to long-term ageing.

Click here to see our Technical Newsletter on Enartis Ferm WS and what winemakers are saying about it!

The assessment of malolactic fermentation depends on wine conditions, the choice of lactic acid bacteria (LAB) and the preparation of the inoculum.

Wine conditions: Principal factors influencing growth, viability and activity of LAB

Other parameters can impact MLF such as: vineyard sprays, micro-organisms (competition for nutrients, production of SO₂ and/or production of toxic compounds for bacteria), ease of alcoholic fermentation or even tannin content of the wine.

Choice of Lactic Acid Bacteria

Inoculation with a selected LAB reduces the potential of spoilage by other micro-organism thus ensuring the rapid onset of MLF, and better control over the production of aromatic compounds and wine mouthfeel.

Want to know which bacteria will complete your MLF? The Quick ML Activity Test, offered by Enartis Vinquiry, rates wines based on fermentation conditions, and recommends the appropriate bacteria strain and, if needed, adjustments in order to avoid a stuck fermentation.

Bacteria preparation and nutrition

As with any organism, bacteria need to eat in order to survive, develop and be active. The bacteria need acclimation before going into the hostile environment of wine. Enartis Nutriferm Osmobacti is a nutrient and regulator of osmotic pressure that improves the survival rate of bacteria during rehydration and activates their metabolism. Enartis Nutriferm ML provides essential nutrients specific for bacteria, and polysaccharides and cellulose to absorb compounds that may inhibit cell growth. It helps bacteria colonize wine over natural flora and to complete MLF.

Please call (707) 838-6312 for more information.

Nowadays, it is clear that oxygen plays a very important role in the winemaking process. In correctly controlled doses, oxygen has many beneficial effects on wine. However, if uncontrolled, it can be responsible for wine spoilage through oxidation of phenolics, aromatics and microbe development.

1- Some benefits of oxygen in wine:

• Improves health of yeasts during alcoholic fermentation
• Enhances color stability in red wine
• Balances wine mouthfeel and softens tannic structure
• Reduces reductive and vegetative characters
• Mimics the reactions that occurs during oak-ageing

2- Micro-oxygenation (MOX):

Micro-oxygenation is a technique that consists of introducing, in a continuous way, small and measured amounts of oxygen into wines with the objective of improving wine quality. It allows the winemaker to have absolute control of the flow and quantity of oxygen dissolved into wine. Therefore, it improves wine quality and reduces the hazards of oxygen buildup and uncontrolled oxidation.

An important rule of Micro-oxygenation is that there is no accumulation of dissolved oxygen in wine:  oxygen is introduced at a rate equal to or less than the oxygen uptake rate of the wine.MOX involves the use of specialized equipment to regulate the oxygen doses applied. The Enartis Micro OX system monitors oxygen flow by measuring weight (mg/s) rather than volume. O₂ delivered by volume can have great fluctuations in the number of molecules delivered depending on temperature and pressure, whereas our system provides optimal supply linearity and precise doses.

For more information on Enartis Micro-Ox equipement, MOX monitoring and oxygen dosage, please contact us at707-838-6312

Announced at the US Wine Industry's major event, the Unified Wine and Grape Symposium, Enartis Vinquiry is now Enartis USA, aligning in a single image with all Enartis subsidiaries globally. 

Enartis USA will retain the historical and familiar name of Vinquiry as its brand for Laboratory Services and Laboratory Supplies, now marketed as Vinquiry Laboratories by Enartis USA.  

José Santos, President and CEO of Enartis USA said: "These are very exciting moments for our company. After completing a period of integration of Vinquiry into the Enartis network, we are now at a point where we have consolidated our presence in the North American market, strengthened by the quality of services provided by our three labs in California, the quality of the winemaking supplies that we manufacture, and the strong team behind it!" 

Samuele Benelli, Business Director for Enartis International added: "The North American market is, indeed, strategic for our group and the investment we did, in 2009, when we acquired Vinquiry has proven to be the right one, as we were able to grow the presence that Vinquiry had and become a reference for winemakers in all North America." 

On this same date, Enartis USA will launch its new website at www.enartis.com that will allow, among others, the following features:

• Access technical information and safety information
• Shop our product portfolio
• Pre-submit samples online
• Access Quality Assurance data
• Access laboratory results 

Access to laboratory results is made available through a state-of-the-art online platform powered by InnoVint. The Vinquiry Laboratories Online Results Platform powered by InnoVint includes the following features:

• Free platform to access analytical results
• Cloud-based, real-time data
• Alerts as soon as lab results are generated
• Access to reports anytime, anywhere
• Use on multiple devices in the cellar or lab

For more information please visit www.enartis.com.

Enartis USA has extended hours of operation Monday-Friday and is open Saturdays during harvest.

Windsor Branch
(707) 838-6312
M-F: 8am-6pm
Saturday: 9am-3pm

Napa Branch
(707) 967-0290
M-F: 8:30am-6pm
Saturday: 10am-2pm

Santa Maria Branch
(805) 922-6321
M-F: 8:30am-6pm
Saturday: 10am-2pm

Paso Robles Branch
(805) 591-3321
M-F: 8:30am-6pm
Saturday: 10am-2pm

Contacting Enartis USA has never been easier!

Here are your contacts for harvest:

Product Orders
Phone: (707) 836-2441
Email: orderdesk@enartis.com
Web: Winemaking Products 

Vinquiry Laboratories
Phone: (707) 836-2446
Email: customerservice@enartis.com
Web: Analytical Services 

Technical Services
Phone: (707) 836-2451
Email: michael.faulk@enartis.com
Web: Tools 

And don't forget about our daily Courier Service! Call your local branch for more information. 

Windsor & Napa Valley Branches: (707) 836-2446  

Santa Maria Branch: (805) 922-6321

Paso Robles Branch: (805) 591-3321

What are the principal factors influencing the development of Lactic Acid Bacteria (LAB)?
The biggest factors to consider for MLF success include pH, temperature, alcohol and SO₂ (Free and Total). These four parameters have a negative synergistic effect, making the completion of MLF difficult when combined. Additionally, vineyards sprays, initial malic acid levels, yeast strain used for alcoholic fermentation and wine polyphenol content can be stress factors. Problems can arise when pH is low (<3.4), alcohol is high (>14.5%), wine temperature is low (<65°F) or high (>80°F), total SO₂ is high (>50 mg/L) and/or free SO₂ is high (>10 mg/L).

Does LAB strain choice really matter?
Choosing the appropriate LAB strain for MLF is important for both wine quality and style parameters. An inoculation with selected Oenococcus oeni strain reduces the potential for spoilage by other microbes by ensuring a rapid onset of MLF. LAB also contribute aromatic and mouthfeel changes through MLF. This means the selection of the appropriate strain gives the winemaker better control over aromatic and mouthfeel production. Below are the Oenococcus oeni strains offered by Enartis USA: 

• Enartis ML One has a moderate conversion speed, produces clean and fruit forward aromas and helps reduce herbaceous characters.
• Enartis ML Silver: Due to its resistance to alcohol, SO₂ and high phenolic content, Enartis ML Silver ensures a fast and complete MLF even under difficult conditions.
• Enartis ML MCW, isolated from the Sonoma area of California, has been selected for its ability to produce creamy, “buttery” wines. High tolerance to low temperatures, low pH and high alcohol levels, Enartis ML MCW is suitable for MLF under difficult conditions. 

Are nutrients required for MLF?
As with any micro-organism, Oenococcus oenineeds specific nutrients and growth factors to develop healthy cells and conduct and complete MLF. Post-alcoholic fermentation wines are usually nutrient deficient, lacking sufficient and appropriate amounts of amino acids. Yeast lysis does release nutrients into wine, but it is a very slow process which can take up to six months after alcoholic fermentation. Nutritional depletion is one of the main causes of stuck/sluggish malolactic fermentations.
Enartis Nutriferm Osmobacti is an osmotic pressure regulator and nutrient that improves the survival rate of the bacteria during rehydration and activate their metabolism.
Enartis Nutriferm ML provides essential nutrients specific for LAB and polysaccharides to absorb compounds that may inhibit cell growth. It helps them colonize wine and complete MLF.
Using these two nutrients will drastically improve chances of MLF completion. 

What about the production of diacetyl?
Produced by LAB, diacetyl is associated with buttery notes. The entire winemaking process impacts the production of diacetyl.
To increase the production of diacetyl in wine:

• Use Enartis ML MCW
• Promote slow MLF speed with low inoculation rate and low temperature
• Reduce lees contact with racking
• Use Enartis Stab Micro or SO₂ when MLF completes and desired diacetyl levels are reached: living yeast and bacteria can break down diacetyl in an irreversible way.
• Promote slight oxidative environment with lees stirring or MOX
• Limit SO₂ use as molecular SO₂ can bind with diacetyl (this is a reversible reaction). 

To minimize diacetyl production during MLF:

• Use Enartis ML Silver, a fast fermenter with low ability to produce diacetyl
• Increase fermentation speed with higher inoculation rate, higher nutrient supplementation and higher temperature
• Increase lees contact by limiting racking, co-inoculation or early inoculation: living yeast and bacteria can break down diacetyl in an irreversible way
• Protect wine from oxygen to stay in a reductive environment
• Use antimicrobial such as SO₂ or Enartis Stab Micro to eliminate ML bacteria as soon as MLF is complete and limit the production of diacetyl 

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

Chêne & Cie and Vinquiry Laboratories by Enartis USA have announced the launch of the new and unique analytical service in North America – CAOX®. This is a patented electro-chemical technique and equipment designed to measure wine antioxidant capacity and redox potential. In other words, CAOX® measures the capacity of a wine to resist oxidation and therefore resist the effects of time.

Potential uses of this new test are numerous:

• Direct measurement of antioxidant capacity of must, juice or wine – red, white and rosé
• Comparison of wines among the same vintage or among different vintages
• Evaluate the impact of different winemaking practices such as racking, “cliquage,” topping, packaging, etc. on antioxidant capacity
• Compare treatments likely to impact levels of antioxidants such as lees ageing, tannins, levels of SO₂, fining, stabilization, preparation of wines for bottling, etc.

CAOX® was developed by the Chêne group (patent Chêne & Cie FR1361871). It was initially applied to wood at Taransaud Cooperage to create the PureT^® range of barrels dedicated to fine white wines. The methodology has been further developed to be used directly on wines and spirits to evaluate and compare the ability of different samples to resist oxidation.

CAOX® is now available to wineries and distilleries in North America through Vinquiry Laboratories by Enartis USA. For more information about this service please call us at (707) 838-6312 or email us at customerservice@enartis.com.

MICROSCOPE WORKSHOPS

Levels 1 & 2

Enartis USA Microbiologists, Arnold Kemp and Kevin Calderon, will conduct two levels of workshops on microscope techniques. These hands-on classes will be limited to 12 people in order for each participant to receive individual attention to further their knowledge of microbiological techniques, microscope maintenance, and microbe identification.

Microscope Workshop Level 1

• April 18, 10am-12pm - Enartis USA, Windsor
• May 22, 10am‐12pm - Santa Barbara County, Location TBD
• May 23, 10am-12pm - Paso Robles Area, Location TBD
• June 13, 10am-12pm - Enartis USA, Windsor

Microscope Workshop Level 2

• May 16, 9am-12pm - Enartis USA, Windsor
• June 26, 10am‐1pm - Santa Barbara County, Location TBD
• June 27, 10am-1pm - Paso Robles Area, Location TBD
• July 18, 9am-12pm - Enartis USA, Windsor

Fees

$350/person for Level 1 and Level 2

$200/person for Level 1 or Level 2

No refunds will be given three days prior to the session or thereafter. 

Click here for more information.

Canned wine is one of the fastest growing market segments in the wine industry. While this packaging offers a new way for consumers to enjoy wine in a more convenient and portable way, there are things winemakers need to consider when deciding to put wine in a can. One of the major challenges with canned wine is the evolution of reduction after some time in the can. In order to further strengthen this market and inform winemakers about how to prepare wines for canned packaging, Enartis USA is hosting a collaborative webinar with industry experts on canning. This webinar will feature the following presenters to discuss topics related to canning:

George Crochiere
An expert in polymer use for liners in many food applications, George will outline some characteristics of wine can liners and why they are so important for canned wine shelf life.

Neil Scrimgeour
Senior Scientist for the Australian Wine Research Institute (AWRI), Neil has conducted several experiments related to canned wines, specifically wine constituents which impact reduction in canned wine. His presentation will focus on canned wine market considerations, benchmarking canned wines, oxygen management, and wine variables impact on aluminum migration.

Eric Wilkes
Commercial services group manager for the Australian Wine Research Institute, Eric has extensive experience in successfully integrating new technologies and systems into wine production and improving those already in place. He will be outlining the importance of transition metals and sequestration methods.

Jasha Karasek
Winemaking Specialist with Enartis USA, Jasha will outline Enartis tools and protocols for producing canned wines with longer shelf life.

We will also have a Question and Answer portion for the attendees to ask questions to the presenters.

Date and Time:
May 21
3:00-4:30pm PDT (California Time)

Fee: Free!

Instructions to participate in the webinar:

1. Register here for the webinar. You will receive an email after registering with a personalized link from ClickMeeting.
2. ClickMeeting highly recommends using the latest version of Chrome web browser.
3. The best connection is through a physical Ethernet cable. Wi-Fi can also be used from a desktop or laptop computer. Alternatively, you may also access the webinar through a tablet or smartphone via the ClickMeeting Webinars app or a web browser.

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.

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.