COMPANY PROFILE

Before starting second fermentation, a base wine needs to be prepared:

1. Stabilization of Base Wine

Protein stability: Vinquiry Laboratories by Enartis offers Bentonite Fining Trialsintended to determine the amount of bentonite needed to stabilize a specific wine. For sparkling wine, we usually are less strict in protein stability, as second fermentation, ageing and the presence of riddling aids will improve protein stability.

Malolactic bacteria control: Good cellar hygiene, regular microbial monitoring, and SO₂ and pH management are all important parameters for microbial control. Even if commonly used for microbial stability, sterile filtration reduces foaming capacity and foam quality of base wine. As an alternative, we recommend using Enartis Stab Micro, a pre-activated chitosan fining agent with a wide antimicrobial spectrum, which maintains excellent foaming capacity. Culture Plating for Bacteria in the base wine and yeast culture is essential to verify and control ML bacteria.

Tartaric stabilization: Using colloidal stabilizers such as Enartis Cellogum LV 20(highly effective and filterablecarboxymethyl cellulose) allows winemakers to stabilize base wine before and after second fermentation, preventing crystallization during and after fermentation. To determine the appropriate dosage needed to stabilize wine after fermentation, Vinquiry Laboratories offers the CMC Panel for Sparkling Wines.

2. Improve Foaming Capacity of Base Wine

Quality of sparkling wine is visually assessed by color, bubble behavior and foam retention. The two main parameters that define “mousse” quality are bubble size and foam retention.

Vinquiry Laboratories offers a Foaming Capacity Test for base wine using the unique Mosalux technology. Trials with mannoproteins, Arabic gums and fining agents can be done to improve foam quality of sparkling wine.

3. Make Base Wine a Healthy Environment for Yeast

Before starting second fermentation, some parameters need to be checked in base wine: No residual toxins from first fermentation, low free SO₂ (<15 ppm), low total SO₂, low residualCO₂ and low alcohol (<11.5%).

Prepare a Healthy Starter

For a successful second fermentation, a healthy and robust yeast culture starter can be prepared by incorporating complex yeast nutrients.

Add Nutriferm PDC during the starter preparation to provide essential amino acids, vitamins and survival factors to yeast and promote healthy cell development.

Use Nutriferm Tirage in base wine to supplement survival factors and assimilable nitrogen and ensure completion of fermentation without off-flavors.

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

Pinpoint the problem with our Fermentation Assessment Panel.

Careful analysis of fermentation conditions provides key information on the reasons for fermentation problems. Vinquiry Laboratories by Enartis offers a Fermentation Assessment Panelthat provides critical analysis to determine the cause of the problem and the degree of completion of fermentation. 

The panel:

Alcohol is essential to evaluate fermentation completion and potential inhibitory effects from high alcohol content.

Glucose and Fructose will determine how much sugar is left to ferment. The ratio between the two helps to understand the causes of stuck/sluggish fermentations and in choosing an effective yeast for a restart.

Acetic Acid establishes a baseline for monitoring potential spoilage problems. If acetic acid increases over time, spoilage organisms are likely present, which could contribute to fermentation problems.

Malic Acid is needed to determine the status of malolactic fermentation. If malic acid is depleted, SO₂ additions and/or the application of Enartis Stab Micro M should be considered.

Microscopic Scan checks for the presence of visible bacteria that might inhibit the fermentation process. It is also used to estimate yeast viability and population size in a stuck or sluggish wine.

Enartis also offers Vintessential Enzymatic Test Kits for Acetic Acid, D-Glucose, D-Fructose, L-Malic Acid and L-Lactic Acid for use with your own spectrophotometers, either manual or discrete analyzers.

To learn more about stuck/sluggish fermentation, see our Technical Newsletter.

If you have any questions, please call us at (707) 838-6312.

What are the principal factors influencing the development of lactic acid bacteria (LAB)?
Wine parameters such as pH, temperature, alcohol and SO₂ (Free and Total) have a negative synergistic effect, making the completion of MLF difficult when combined. Additionally, vineyard sprays, initial malic acid content, yeast strain used for alcoholic fermentation and wine polyphenol content can be stress factors. Challenging MLF can happen with pH <3.4, alcohol >14.5%, wine temperature <65°F or >80°F, total SO₂ >30 mg/L and/or free SO₂ >10 mg/L.

Does LAB strain choice really matter?
Choosing the appropriate LAB strain for MLF is important for both wine quality and style. An inoculation with aselected Oenococcus oeni strain reduces the potential for spoilage by other microbes by ensuring rapid onset of MLF. LAB also contribute to aromatic and mouthfeel changes through MLF. This means the choice of the appropriate strain gives the winemaker better control over aromatic and mouthfeel characteristics. Enartis offers a selection of Oenococcus oeni strains adapted to different wine styles and conditions:

• 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 UNO reduces the risk of spontaneous fermentations thereby contributing to the production of wines with better sensory attributes.
• Enartis ML MCWhas been selected for its ability to produce creamy, “buttery” wines. Tolerance to low temperatures, low pH and high alcohol levels make Enartis MCW suitable for MLF under difficult conditions. 

What nutrients do ML bacteria need?
Once alcoholic fermentation is complete, yeast usually leave a wine deficient in vitamins, amino acids, minerals and other necessary nutrients for ML bacteria. To increase the resistance and survival rate of LAB in hostile environments, Enartis offers Nutriferm Osmobacti and Nutriferm ML, nutrients specifically designed for the needs of ML bacteria. 

What about oxygen and LAB?
Molecular oxygen stimulates the growth of some LAB, behaving as a growth factor. However, if too much oxygen is applied, acetic acid may be produced.

What about the production of diacetyl?
Produced by LAB, this compound is characterized by buttery notes. Diacetyl is formed from pyruvate, which comes from acid and sugar catabolism. The entire winemaking process impacts the production of diacetyl: a slower MLF speed (with low inoculation rate and/or low temperature) and slightly oxidative environment will increase diacetyl production, while yeast lees contact will break down diacetyl and SO₂ can bind with diacetyl, thus reducing its content in wine. 

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 for a reductive environment
• Use antimicrobial such as SO₂ or Enartis Stab Micro to eliminate ML bacteria as soon as MLF is complete 

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

Enzymes are biological catalysts of reactions and naturally present in all living systems. Highly specific, they act on one or a limited number of substrates to facilitate and accelerate reactions. Enological enzymes are "cocktails" in which each enzyme's activity plays a role. They act in synergy with each other to reach a specific objective. The main enological enzymes are pectinases, glucanases and glycosidases which contain naturally-occurring side activities such as hemicellulases, cellulases and/or proteases. 

Why Use Enological Enzymes
Enzymes are essential for improving press yield, clarification, flotation, wine filterability, aroma and polyphenol extraction, as well as enhancing aromatic expression, improving mouthfeel, contributing to protein stability and helping to stabilize color. 

Which Enartis Enzyme to Use
Skin Contact/Extraction: Most aroma precursors and polyphenols are present in grape skins. Pectinases, cellulases and hemicellulases break down grape skin cells and facilitate the release of aroma compounds and polyphenols in juice. In red winemaking, they promote tannin extraction which contributes to color stabilization and wine structure. Proteases breakdown unstable proteins and improve protein and color stability, thus reducing bentonite requirements when used in white winemaking.
Enartis Zym Arom MP: pectinase enzyme with side activities of cellulase, hemicellulase, protease. Improves extraction of aromatic compounds, increases free run yield, and helps clarification and protein stability.
Enartis Zym Color: pectinase enzyme with side activities of hemicellulase and proteases. Improves extraction of polyphenols and aroma compounds, increases press run yield, and improves clarity and filterability of the resulting wines.
Enartis Zym Color Plus: pectinase enzyme with side activities of hemicellulase, cellulase, proteases specific to proline knots. Improves extraction of polyphenols and aroma compounds, contributes to color and protein stability, increases press run yield, while improving filterability and clarity of the resulting wines.

Clarification: Pectolytic enzymes have four main activities: polygalacturonase (PG), pectin lyase (PL), pectin methyl esterase (PME) and Rhamnogalacturonase (RG). The balance between these activities impacts the performance of the enzyme preparation.
Enartis Zym RS: pectinase rich in PG, PME, PL and RG, enhanced with cellulases and hemicellulases. Facilitates fast depectinization and good clarification, especially for difficult-to-clarify juice.
Enartis Zym Quick: pectinase rich in PL. Promotes fast depectinization. This enzyme has been developed for flotation.
Enartis Zym T-Red:pectolytic and hemicellulase activities. Heat resistant and has high depectinization action. It has been developed for thermo-treated juices.

Wine ageing: During ageing, the two main types of enzymatic activities with enological interest are β-glucanase and β-glycosidase enzymes.
During lees ageing, β-glucanase enzymes facilitate the release of mannoproteins and peptides from yeast cell walls and help shorten lees ageing time. Also, β-glucanase enzymes can break down glucans produced by Botrytis and improve wine filterability.
Enartis Zym Elevage: pectinase enzyme with β-glucanase activity. Improves yeast cell wall degradation, releases mannoproteins, degrades glucans and improves juice settling and wine filterability.
Β-glycosidase activity increases the release of varietal aromas from precursors by hydrolyzing sugar conjugates of aroma compounds (terpenes and norisoprenoids).
Enartis Zym Caractére: pectinase enzyme with hemicellulase and β-glycosidase side activities. Releases varietal aromas from their glycosylated precursors and improve wine filterability.

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

Grape, juice and wine analysis provides winemakers with information beyond what the senses can do. Brix, TA and pH are essential grape parameters to track during harvest. However, a more complete picture of grape/juice composition can be helpful for making processing decisions during harvest and developing winemaking strategies for any wine. 

Acid Balance
The acid composition of must is a complex balance of hydrogen ions, acids, acid salts and other cations. The main acids present in grapes are tartaric and malic. Tartaric acid is present in juice and wine as a free acid and acid-salt complex that may precipitate as potassium bitartrate and/or calcium tartrate post fermentation or during ageing. Malic acid, a good indicator of grape ripeness, is converted to lactic acid by bacteria during malolactic fermentation, changing pH and buffer capacity of wine.

When it comes to acid adjustments, several parameters should be measured to accurately predict acid adjustments. Vinquiry Laboratories by Enartis offers a tool to help winemakers take the guesswork out of pre-fermentation acid additions. Utilizing potassium levels, organic acid profile and juice's buffer capacity, the Predictive Acid Adjustment Guidelines provide tartaric acid addition rates for specific targeted pH after alcoholic and malolactic fermentation are complete. 

Nitrogen Content
Knowing the nitrogen status of a juice or must is critical for effective fermentation management, preventing stuck or sluggish fermentations and limiting sulfide production by yeast. Yeast Assimilable Nitrogen (YAN) is essential for cell growth, multiplication, fermentative activity and aroma production. YAN includes assimilable amino nitrogen and ammonia. Vinquiry Laboratories by Enartis offers the Yeast Nutrition Panel that includes assimilable amino nitrogen, ammonia and YAN calculation. 

Phenolic Compounds
Phenolic data provides information to assess grape ripeness and directly link grape composition to wine quality. The measurement of key phenolic compounds is a useful tool for fruit grading and allocation, adapting winemaking practices to grape potential, evaluating vineyard and winemaking practices, and pressing and blending decisions. Vinquiry Laboratories by Enartis offers the Total Grape Phenolics Panel to assist grape growers and winemakers with harvest and winemaking decisions. It includes:

• Grape Total Phenolics (AU/g) measures all colored and non-colored phenolic molecules present in grape skins, flesh and seeds.
• Grape Total Tannins (mg epicatechin equivalents /g) measures tannins present in both seeds and skins.
• Grape Total Anthocyanins (mg malvidin-3-glucoside equivalents/g) is a direct measurement of monomeric and polymeric forms of anthocyanins, which are the basis of red wine color.
• Grape Water Content (%): Changes in grape water content can greatly influence grape and wine composition, therefore monitoring grape water percentage is important when making picking decisions.
• Catechin is used as an indicator of seed ripening and for monitoring seed extraction in wines.

Learn more with our newsletter on Phenolic Compounds in grapes and wine. 

Aromatic Compounds
While many factors can be controlled once grapes have arrived at the winery, many of the aromas produced in a wine are already present in grapes as precursor forms. 

Nor-isoprenoids/C13 compounds
Nor-isoprenoids are a diverse class of aromatic compounds that contribute to the varietal character of many wines, such as Riesling, Chenin Blanc, Syrah, and Pinot Noir. Two of the most important nor-isoprenoids in wine are ß-damascenone and ß-ionone. These pleasant aromatic compounds and 'aromas enhancers,' boost the intensity of other fruity-smelling compounds. In grapes, these compounds are bound to sugars, rendering them aromatically inactive. During fermentation and as wine ages, they are released via hydrolysis and become aromatically active compounds. Nor-isoprenoid concentration and expression are strongly impacted by viticultural practices, such as sun exposure, leaf removal or water deficit, and winemaking practices. Vinquiry laboratories is now offering the Nor-isoprenoids Panel that measures total content of ß-damascenone and ß-ionone.

For more information on Nor-isoprenoids compounds in winemaking, watch our webinar on Optimizing Wine Aromatic Expression.

Smoke Taint Markers
Grape exposure to smoke may result in wines with undesirable sensory characteristics such as smoky, burnt, bacon, medicinal or ash. The stage of grapevine growth and development, smoke concentration, exposure time and composition of smoke impact the level of volatile phenol precursors present in grapes. Assessing the level of smoke taint risk before harvest is strongly recommended for smoke exposed grapes, in order to adjust the winemaking process. When absorbed by the plant, smoke taint related volatile phenols become bound to glycosides, which are non-volatile and odorless. During fermentation, ageing, and wine storage, they slowly hydrolyze to become "free" and odorant. Guaiacol and 4-Methylguaiacol are the smoke taint markers most commonly found across most types of wild brushfires. At Vinquiry Laboratories by Enartis, we understand the importance of having an accurate and complete evaluation of the total smoke taint risk. For this reason, we offer a robust method for the quantification of Total Smoke Taint Markers (volatile and glycosylated smoke markers) in grapes, juice and wine. In grapes, we recommend measuring the Total Smoke Taint Markers as the volatile fraction is almost nonexistent and not representative of the smoke taint risk. To assess the risk of smoke taint in wine, we recommend testing the free and glycosylated fractions as they can be a good indicator of wine status for post-fermentation as well as during ageing and wine storage. 

Learn more with our newsletter on Smoke Taint in Grapes and Wine. 

Four Ways to Send Us Samples

1. Ship your samples using VQ Labs Sample Express. You can use our UPS account to send us an unlimited number of samples for an annual flat fee. No shipping costs for you! For more information, call (707) 838-6312. 
2. Bring your samples to any of our branches. You are always welcome to bring your samples to all four of our branches during business hours. 
3. Use our courier services. Call your local office to request a free sample pick-up.
4. Leave your sample at one of our conveniently located drop boxes: 

• Windsor Branch - 7795 Bell Road - Windsor, CA 95492
• Napa Fermentation - 575 3rd Street - Suite A - Napa, CA 94559
• McNab Ridge Winery - 2350 McNab Ranch Road - Ukiah, CA 95482
• Central Coast Wine Services - 2717 Aviation Way - Santa Maria, CA 93455
• Paso Robles Branch - 1850 Ramada Drive - Suite 3 - Paso Robles, CA 93446
• Buellton Branch - 270 E Hwy 246 - Suite 109 - Buellton, CA 93427
• Lucas & Lewellen - 123 Easy Street - Buellton, CA 93427
• Stolpman - 1700 Industrial Way - Lompoc, CA 93436 

Vinquiry Laboratories by Enartis USA offers an analytical panel that provides information on grape phenolic composition and grape maturity – Total Grape Phenolic Compounds.

Why measure phenolic compounds in grapes?

Full understanding of grape maturity- measurement of Brix, TA and pH is not enough to fully understand grape physiological maturity. Grape phenolic content, along with grape water content can characterize grape maturation and quality, and provide helpful information for picking decisions, logistics and vineyard block selection.

Benchmarking - Benchmarking will show how a particular vineyard, vintage or grapes 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. This information can help with fruit grading and grape allocation.

Useful information for vineyard experimentation - Vineyard trials are an essential part of continuous improvement of the wine industry. Phenolic composition responds to changes in irrigation, soil management, canopy management, yields and spray materials. It is a key parameter for evaluating the effects of changes in production practices in red grapes.

Optimize and enhance winemaking process for higher quality wines - Successful winemaking strategies require accurate information on grape composition. Phenolic composition provides winemakers essential information to optimize winemaking process such as adjusting maceration time, seeds contact time, fermentation temperature or even cap management regime.

For more information on Total Grape Phenolic Compounds, please call (707) 838-6312.

Yeast nutrition management is essential to ensure adequate yeast growth, fermentation kinetics, and wine aroma production.

• A lack of proper nutrition usually results in poor yeast cell growth, sluggish or stuck fermentation, wine microbial spoilage and production of off aromas such as H2S.
• Large additions of fast assimilable nitrogen, such as DAP at yeast inoculation can lead to overgrowth of yeast biomass, premature nitrogen depletion resulting in sluggish or stuck fermentations, heat production and loss of volatile aromas.
• Yeast need balanced nutrition that includes both amino acids and ammonium ions (as naturally present in grapes). Because the amino acids uptake by yeast is inhibited by alcohol and ammonium ions, their supplementation should be done before DAP and at the beginning of fermentation.
  

Add Nutriferm Energy(Amino acids, vitamins and mineral salts) provides essential nutrients for yeast multiplication and increases yeast resistance and performance at inoculation and Nutriferm Gradual Release(90% DAP, gallic tannins and untoasted oak tannins) ensures acontrolled, continuous and slow releaseof assimilable nitrogen during the fermentation. The specific permeability of the packaging controls the release of its content (DAP) during fermentation, starting at the end of yeast growth phase and continuing for up to 8 days. Yeast can assimilate amino acids during their growth phase and have nitrogen available during the fermentation to maintain its metabolism active and complete the fermentation. With Nutriferm Gradual Release:

No yeast stress

No H2S production

Cleaner and fresher wines

Simplified yeast nutrition (only one addition, no missed addition, less risk of product mistake, reduced labor cost)

For more information about yeast nutrition strategies, please give us a call at (707) 838-6312.

ACHIEVING TOTAL WINE STABILITY SEMINAR - MAY 31ST

Today's wine market requires that wines be visually appealing to consumers, meaning that they be clear and free of sediment, with no off-colors, flavors or aromas. Wine stabilization is an important part of winemaking and includes microbial, protein, tartrate, aroma and color stability. For quality wine production, it is crucial to identify instabilities and understand appropriate treatment prior to bottling. This seminar will focus on wine stabilization and the latest winemaking tools available to achieve and ensure total wine stability.

Date: Thursday, May 31st. 8:30AM-4:30PM 

Click here for more information and the complete program.

THE ELEMENTS OF MINERALITY IN WINE - JUNE 12TH

What is minerality in wine? Such a broad question... Minerality is one of the most commonly used and yet least understood wine descriptor. Until recently, speculation as to the origins and expression of minerality were ambiguous at best. Enartis is organizing an exciting, interactive seminar to exchange, discuss, define, taste and discover the attributes and sensory properties of wine minerality.

Date: Tuesday, June 12th. 8:30AM-1:00PM 

Click here for more information and the complete program.

Location: SRJC Shone Farm: Dutton Ag Pavilion, Sonoma County Vintners Conference and Learning Center, 7450 Steve Olson Lane, Forestville, CA 95436 

Today's wine market requires that wines be visually appealing to consumers, meaning that they be clear and free of sediment, with no off-colors, flavors or aromas. Wine stabilization is an important part of winemaking and includes microbial, protein, tartrate, aroma and color stability. For quality wine production, it is crucial to identify instabilities and understand appropriate treatment prior to bottling. This seminar will focus on wine stabilization and the latest winemaking tools available to achieve and ensure total wine stability.

Enartis believes in a holistic winemaking approach to achieve wine stability, which is why we focus on it at all stages from fermentation, post-fermentation and right up to bottling.

Location
SRJC Shone Farm: Dutton Ag Pavilion
Sonoma County Vintners Conference and Learning Center
7450 Steve Olson Lane
Forestville, CA 95436 

Date
Thursday, May 31^st
8:30AM-4:35PM 

Click here for more information and the complete program.

Save the Date!

Elements of Minerality in Wine
June 12^th 
SRJC Shone Farm

What is minerality in wine? Such a broad question... Minerality is one of the most commonly used and yet least understood wine descriptor. Until recently, speculation as to the origins and expression of minerality were ambiguous at best.
Enartis is organizing an exciting, interactive seminar to exchange, discuss, define, taste and discover the attributes and sensory properties of wine minerality.

There are two main reactions happening during oak ageing: the extraction of oak compounds and oxygen diffusion. Using oak alternatives, such as oak mini-staves, oak chips or even tannins and polysaccharides in association with micro-oxygenation (MOX), are effective ways of optimizing the production process and reducing costs, while maintaining full control over the quality of the final product.

Various forms of oak derivatives used in winemaking are available: barrels, staves, chips or oak powder, all coming from the same raw material. Each form has its appropriate application depending the base wine, wine style, timing, production costs, winemaking process, etc. Enartis offers a complete range of oak chips (Enartis Incanto Chips) and mini-staves (Enartis Incanto Barrel Boost), produced from selected French or American oak, aged 18-36 months and toasted using a unique process to ensure high and consistent quality.

Through a barrel, 20-50 mg/L/year of oxygen is transferred. This amount varies depending on wood characteristics, production process and age of the barrel. By interacting with wine compounds, oxygen changes aromatics, increases complexity, improves color stability, softens wine phenolic structure, enhances volume, etc. Techniques like micro-oxygenation can simulate barrel oxygen transfers in a meticulous way. The amount of oxygen released by MOX is controlled, allowing for a precise application adapted to a wine’s needs. Enartis Micro-ox is a system developed for micro and macro oxygenation in juice and wine that operates by delivering an effective flow rate of oxygen measured by weight (mg/sec).

Combining MOX with oak mini-staves, chips or tannins and polysaccharides is an alternative to barrel ageing, with more control and more adaptation to wine composition and needs. 

WHY USE BARREL ALTERNATIVES?

• Costis the most common reason for using barrel alternatives. Oak chips are, on average, 20 times less expensive than barrel ageing, and barrel boost inserts are at least four times less expensive. Additionally, using barrel alternatives reduces cellar work, storage space and microbiological risks.
• Timing:Contact time for Enartis Incanto Barrel Boost is 6-8 months, 4 weeks for Enartis Incanto Chips and immediate for Enartis Tan tannins.
• Practical: With Barrel Boost, Incanto Oak Chips or Enartis Tan, there is no storage, no topping, less maintenance, less labor and lower cost of wine production.
• Consistency:Incanto Chips and Barrel Boost provide a consistent oak aromatic profile to wine. Additionally, bench trials can be done with oak alternatives to confirm the product choice and ensure consistency of the oak profile before using.
• Quality: Barrel alternatives limit the risk of microbial contamination and wine oxidation. 

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

In a market increasingly dominated by large retailers that demand just-in-time production strategies, where large blends of wines are bottled over many months and where the danger of producing wine with short longevity or sensitive to changes caused by oxidation like premature ageing and pinking or reduction, is becoming a major concern. Enartis has developed a program dedicated to the improvement of wine shelf life that helps prevent “unwanted’ evolution of the wine when stored for a prolonged period of time, before or after bottling. 

What are the negative effects of oxidation in wine?
Premature or not, ageing is caused by oxidation. It is through a redox reaction catalyzed by transition metals (Cu+ and Fe2+) that oxygen is converted into highly reactive radicals capable of oxidizing a number of organic compounds. In white wines, oxidation causes browning, pinking, development of bitterness, loss of varietal and fresh aromas, and appearance of heavy notes of honey and beeswax. In red wines, premature ageing is characterized by development of prune and stewed fruit flavors, together with a flattened palate and increase of brown/orange hues. In short, premature ageing makes all wines similar, with loss of varietal identity and terroir. 

To learn more about the Enartis SLI strategy, click here to watch our webinar on Extending and Stabilizing Wine Shelf Life and here to download our newsletter.

Enartis USA is hosting Microscope Workshops (Levels 1 and 2) and TCA Threshold Testing sessions at the Windsor location: 

Microscope Workshops - Levels 1 and 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.

TCA Threshold Testing
Determine your sensory threshold of TCA (2,4,6-Trichloroanisole) with Enartis USA! This is a great opportunity to see if you, your cellar crew and/or your tasting room staff can identify TCA tainted wines. 

Click here for more details and registration information.

Today’s wine market requires that wines be visually appealing to consumers, meaning that wines need to be clear, free of sediment, with no off-colors, flavors or aromas. Wine stabilization is an important part of winemaking and includes microbial, protein, tartrate, aroma and color stability. For quality wine production, it is crucial to identify instabilities and understand how to treat them prior to bottling.

Enartis believes in a holistic winemaking approach to achieve wine stability, which is why we focus on it during fermentation, post-fermentation and right up to bottling. Enartis is resolute on providing winemakers with solutions for all aspects of wine stability. 

For a better understanding of the Enartis approach to Total Wine Stability, please see our technical newsletter.

Where do wine proteins come from?  Most proteins found in wine come from grapes even if microorganisms, enzymes and protein fining agents also account for a substantial fraction. Their content in grapes vary with vintage, grape variety, soil, climate and vineyard practices.

How can we protein stabilize a wine?  Unstable proteins are commonly removed by using bentonite. Protein stability can be improved from the earliest stages of winemaking using tannins (Enartis Tan Clar), enzymes with side proteasic activity (Enartis Zym Arom MP) and mannoproteins, thus reducing bentonite treatments and consequently preserving wine aromatic quality.

Are all bentonites the same?  Many types of bentonite are available for winemakers including sodium bentonite, calcium bentonite and activated bentonite.
Based on composition, bentonites can have different properties and act differently regarding their ability to remove proteins, compact lees and impact aroma.

What type of bentonite should I use?  There are three types of bentonite commercially available. It is important to test and treat wines with the same bentonite.

- Sodium bentonite: most reactive with proteins

- Calcium bentonite: used to compact lees

- Calcium bentonite sodium activated - good reactivity with proteins and good lees compaction.

Should I rehydrate my bentonite in water or wine?  Water. Bentonite should be rehydrated with clean, chlorine-free water.

Can I use bentonite in red wines?  Yes. Low dosages of bentonite help eliminate unstable color and proteins as well as clarify wines.

How do I determine the appropriate dosage of bentonite to achieve stability?  Bentonite Fining Trials offered by Vinquiry Laboratories by Enartis USA determine the amount of bentonite needed to stabilize a wine. It is important to test with the bentonite you will be using in the winery.

Can blending two protein-stable wines compromise final stability?  Even small changes in alcohol content, pH and colloid composition can lead to protein instability. The final blend should be tested and additional fining may be needed.

At last the day has come to seal the deal, and put a cork (or screwcap) on the wine which was toiled over for months, perhaps years. Just prior to bottling is the last chance a winemaker has to ensure wine is stable, as the likelihood of addressing a wine stability issue in the bottle is oftentimes very slim. Please join Enartis USA for a short, 40 minute interactive webinar where we will discuss:

• Potential wine instabilities
• Testing for bottle stability
• Remediation of stability issues

Fee: Free!

Date & Time: February 20, 9am PST

This webinar will also feature a 20 minute Q&A on relevant topics with an Enartis technical winemaker. Please register here to attend.

An overlooked and often underappreciated wine process, fining can help treat oxidation, soften tannin profile, remove excessive bitterness, increase wine brilliance, remove off aromas or flavors and much more. 

Enartis offers a wide range of premium fining agents to fit the needs of your individual wine. Vinquiry Laboratories by Enartis USA offers sensory evaluation and fining trials to help determine the best choice of fining agent(s) and proper dosage for your wine.

To have a better understanding of fining process and fining agents, please see our technical newsletter and webinar on fining agents.

Stop by booth #1211 to learn about our new program for COMPLETE WINE STABILIZATION. 

Colloidal Stabilization with Zenith^®
The Zenith^® range, developed by Enartis, resolves all challenges associated with wine tartrate stabilization. Potassium polyaspartate-based, Zenith^® inhibits the formation and growth of potassium bitartrate crystals, thus preventing their precipitation in the bottle.

Zenith is highly effective for tartrate stability with a long-lasting stabilizing effect, no negative impact on color stability, respectful of wine sensory characteristics and environmentally sustainable. Filterable and suitable for all wines, Zenith is the easy and fast solution for tartrate stability. 

Microbial Stabilization with Enartis Stab Micro and Stab Micro M
Keep wine microbes under control! Pre-activated chitosan blends, Enartis Stab Micro M and Enartis Stab Micro are selective fining agents that reduce the growth and population load of spoilage microorganisms such as Brettanomyces, Lactobacillus, Oenococcus, Pediococcus and Acetobacter. Their addition to grapes, juice, fermenting must and wine can prevent VA production, control malolactic fermentation, reduce risk stuck fermentations, limit wine microbial spoilage and provide a wide-spectrum antimicrobial protection at any time of the winemaking process.

Oxidation and Ageing Stabilization with our Shelf Life Improvement (SLI) Program
Enartis has developed a program dedicated to wine Shelf Life Improvement, preventing premature ageing and preserving freshness when wine is stored in tank or bottle. The Enartis SLI program includes fining agents to remove heavy metals (catalyzers of chemical oxidation reactions), tannins to balance redox potential and enhance wine antioxidant capacity, yeast derivatives to protect wine and increase its resistance toward oxidation and stabilizing agents to prevent pinking and browning during wine storage.

For more information, please call (707) 838-6312 or stop by booth #1211 at Unified.

In today’s wine market, it is crucial for wines to be visually appealing to consumers, which means they need to be clear and free of sediment. The process of stabilization can sometimes be confusing if how and when to assess the stability of a wine is not known. This can lead to missing key checkpoints throughout the stabilization period, triggering issues in bottle.

One of the major sources of frustration for winemakers happens after a wine is thought to be stable, yet last minute modifications are required due to oversights. It is important to remember that two wines that are individually stable might not be stable together, so before you start working on your wine, make sure the blend is finalized! Even a small fraction of additional wine can change wine’s chemical balance. Furthermore, stabilizing components separately won’t always lead to a stable wine when it is blended back. Finish your blend and make appropriate adjustments before you start stability checks!

Click here for our complete Technical Newsletter on Preparing Wines for Bottling.

Despite a good number of freeze-dried bacteria cultures on the market and many inoculated wines that complete malolactic fermentation (MLF) in a timely manner, some wines still present challenges. High alcohol, high SO₂ levels or low temperatures are the most common causes of unsuccessful MLF. Other inhibitory conditions such as stuck or sluggish alcoholic fermentations, high tannin content, pesticide residues, or saturated short-chain fatty acids have been known to cause sluggish MLF. 

Vinquiry Laboratories by Enartis USA now offers testing to predict when a wine will have a challenging MLF, as well as analysis to find the perfect combination of malolactic bacteria and activators for a fast and efficient MLF. 

The Quick ML Activity Test rates wines based on fermentation conditions for MLF, provides recommendations for bacteria and/or activators. Enartis ML One, Enartis ML Silver and Enartis ML MCW are the bacteria strains used for the test.
Sample requirement: 250 mL 

The Malolactic Fermentation Assessment Panelis designed to provide information for MLF stressors. This panel determines the level of MLF completion and identifies possible reasons for stuck or sluggish MLF. It includes: Alcohol, Microscopic scan, Acetic Acid, Malic Acid, Lactic Acid, Total SO₂ and pH.
Sample requirement: 500 mL 

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

Enartis USA is pleased to announce our upcoming Webinar Series. 

Microbe Management in Winemaking
December 21, 9am
Microbial contamination can have major negative effects on wine quality. Capable of developing at any time during the winemaking process, spoilage microbes are opportunist organisms which are difficult to control and eliminate. Recent developments offer winemakers new tools to remove undesirable microorganisms through fining, thereby avoiding filtration and reducing the use of anti-microbial chemicals. This 45 minute, interactive, educational webinar will cover strategies and tools to help you manage microbes throughout the winemaking process. 

Please keep an eye on www.enartis.com/us/focus-on for registration information.

Stop by booth #224 to see what’s new for 2018 and to take advantage of our #ExpoDeals. 

Buy 1 Get 1: Foaming Capacity Test using Mosalux
Quality of sparkling wine is visually assessed by its color, bubble behavior and foam retention. The two main parameters that define “mousse” quality are the bubble size and foam retention. Vinquiry Laboratories offers analysis that measures the Foaming capacity of the base wine using the unique Mosalux technology. Trials with mannoproteins, Arabic gums, and fining agents can be done to improve the foam quality of sparkling wine. 

10% off Perlage Range of Premium Sparkling Winemaking Products
To optimize each stage of sparkling wine production and provide winemakers with quality tools, Enartis has developed the Perlage Range. These products are designed to fill the specific needs of sparkling wine production, whether made by traditional or modern methods. 

We hope to see you next week!

TIME TO MAKE SOME BUBBLES – BASE WINE PREPARATION AND FOAM QUALITY

Before starting second fermentation, a base wine needs to be prepared:

1.      Stabilization of Base Wine

Protein stability: Vinquiry Laboratories by Enartis USA offers Bentonite Fining Trials intended to determine the amount of bentonite needed to stabilize a specific wine. The degree of stability needs to be determined in context to the winemaker’s goal, the future of the wine or consumer expectations.

Malolactic bacteria control: Good cellar hygiene, regular microbial monitoring, temperature, SO₂ and pH management are all important for microbial control. To eliminate and control unwanted microbial development, we recommend using Enartis Stab Micro, a pre-activated chitosan fining agent with a wide antimicrobial spectrum. Even though still commonly used for microbial stability, sterile filtration reduces foaming capacity and foam quality by removing positively charged colloids. As an alternative to sterile filtration, use Enartis Stab Micro to reduce spoilage microbe populations, while maintaining excellent foaming capacity.

Tartaric stabilization: Using colloidal stabilizers such as Enartis Cellogum LV 20 (highly effective and filterablecarboxymethyl cellulose) allows winemakers to stabilize base wine before and after second fermentation, preventing crystallization during and after fermentation. To determine the appropriate dosage needed to stabilize wine after fermentation, Vinquiry Laboratories offers the CMC Panel for Sparkling Wines.

2.      Improve Foaming Capacity of Base Wine

Quality of sparkling wine is visually assessed by its color, bubble behavior and foam retention. The two main parameters that define “mousse” quality are bubble size and foam retention.

Vinquiry Laboratories offers analysis that measures the Foaming Capacity of base wine using the unique and powerful Mosalux technology. Trials with mannoproteins, Arabic gums, and fining agents can be done to improve the foam quality of sparkling wine.

3.      Make Base Wine a Healthy Environment for Yeast

Before starting second fermentation, some parameters need to be checked in base wine: No residual toxins from first fermentation, low Free SO₂ (<15 ppm), low total SO₂, low residualCO₂ and low alcohol (<11.5%).

Prepare a Healthy Starter

For a successful second fermentation, a healthy and robust yeast culture starter can be prepared by incorporating complex yeast nutrients. We recommend using:

Enartis Nutriferm PDC during the starter preparation to provide essential amino acids, vitamins and survival factors to yeast and promote healthy cells development.

Enartis Nutriferm Tirage in base wine to supplement survival factors and assimilable nitrogen and ensure completion of fermentation without off-flavors.

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

We at Enartis USA would like express our deepest sympathy to our colleagues, clients, friends, family and community members who have been affected by the ongoing fires in California.

In these hard times, we are doing what is within our reach to help our community and the local wine industry.

To help the winemaking community, who is still dealing with harvest, we will strive to keep both our branches in Sonoma (Windsor) and Napa (St. Helena) providing services and supplies to the industry. To help alleviate the impact of this these terrible events, we will offer customers in Sonoma, Napa, Solano, Lake and Mendocino Counties a 15% discount on all products and services offered by Enartis through the end of October.

To help our wider community, we have donated $10,000 to United Way of Wine Country's Relief Fund to help with their efforts.

We hope these difficult times end soon and that all affected recover quickly.

Best Wishes,

Enartis USA Team

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.

With fires in Canada, Washington, Oregon and California, smoke taint is becoming a concern for the 2017 vintage. The stage of grapevine growth and development, smoke concentration, duration of exposure and the composition of smoke impact the level of aromatic precursors present in grapes. Winemaking practices strongly impact smoke taint levels in finished wines.
Assessing the level of smoke taint risk before harvest is strongly recommended in order to adjust the winemaking process to limit the extraction of smoke taint compounds.

How are grapes and vines affected by bushfire smoke?
Numerous volatile phenols are present in bushfire smoke and can be absorbed by grape berries and vine leaves during a smoke event. Vineyard and grape exposure to smoke may result in wines with undesirable sensory characteristics such as smoky, burnt, bacon, medicinal or ash, usually described as ‘smoke tainted’. 

How much smoke causes a smoke effect in wine?
Studies have shown that a single exposure to heavy smoke (30% obs/m) for 30 minutes at a sensitive stage of vine growth (7 days post veraison to harvest) was sufficient to cause a smoke effect in wine (Kennison et al. 2008). Whereas smoke effect characteristics such as smoke-like aromas and flavors are pronounced in wines produced from high smoke densities (20% obs/m) for short durations and low smoke densities (2.5% obs/m) for long durations. It is important to note that grape harvesting, handling and winemaking techniques can influence the creation of smoke effect in wine. 

What compounds are responsible for smoke taint?
The primary compounds in smoke responsible for taint are free volatile phenols (guaiacol, 4-methylguaiacol, o-cresol, p-cresol, m-cresol, etc) which are produced and released into the atmosphere when lignin in wood is burnt. 

How to assess the level of smoke taint risk
Vinquiry Laboratories by Enartis USA has developed a robust method for the quantification of Smoke Taint Markers (volatile and non-volatile) in grapes, juice and wine. Vinquiry Laboratories offers analysis for total guaiacol and 4-methylguaiacol, which have been identified as smoke taint markers. A representative grape, juice or wine sample is required. Sample volume: grapes = 5 clusters or 200 berries; juice or wine = 50 mL. 

When is the best time to have samples tested?The most effective time to test levels of volatile and non-volatile phenols in grapes is as close to harvest as possible. 

See our Winemaking Guidelines Red Wines and White Wines for recommendations on how to manage smoke taint grapes. 

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

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.

Effective September 17, 2017, China will be adopting a limit of 2µg/L Ochratoxin A for domestic and imported wine. 

As always, Vinquiry Labs is up-to-date and ready to include Ochratoxin A in our China Export Panel reports!  

Ochratoxins are mycotoxins produced by fungi such as Aspergillus and Penicillium. Due to its toxicity, the Ochratoxin A (OTA) is the most regulated. OTA, considered a carcinogen, is a nephrotoxic substance leading to irreversible kidney damage.

Strict regulations on its content in food and alcoholic beverages have been established by the EU for several years and in September 17th, 2017 China will be adopting the same limit for Chinese and imported wines: 2µg/L.

Ochratoxin A contamination can be managed with vineyard and winemaking practices. For more information on how to manage Ochratoxin A in winemaking, click here or give us a call at (707) 838-6312.

Everything you need at your fingertips. Use our website to submit samples for analysis, order winemaking products, access technical information and more!

At enartis.com you can:

• Receive 10% off all online sample submissions for analysis
• Print labels and sample submission forms
• Access real-time analytical results
• Access technical information including winemaking protocols, newsletters and webinars
• Order winemaking products, laboratory supplies and reagents 

About Enartis USA services

Analytical Services
To assist clients in the winemaking process, we have an experienced staff of enologists, winemakers and analysts dedicated to reporting and interpreting quality analytical results. Vinquiry Laboratories by Enartis USA is ISO/IEC 17025:2005 accredited by the American Association for Laboratory Accreditation (A2LA), and is TTB Certified for Wine, Beer and Distilled Beverage Testing. 

Winemaking Products
Enartis offers a complete range of products to suit all winemaking needs throughout the winemaking process.

Laboratory Supplies
Whether you are in search of a piece of glassware or want to set up an entire laboratory, Enartis USA has the labware and supplies you need. 

Please visit our website at enartis.com or give us a call at (707) 838-6312 if there is anything that we can do for you.

Vinquiry Laboratories by Enartis USA now offers an analytical panel that provides information on grape phenolic composition and grape maturity – Total Grape Phenolic Compounds. 

Why measure total grape phenolic compounds? 

Full understanding of grape maturity- A measure of Brix, TA and pH is not enough to fully understand grape physiological maturity. Grape phenolic content combined with grape water content can characterize grape maturation and quality, and provide helpful information for picking decisions, picking logistics and vineyard block selection. 

Benchmarking - Benchmarking will show how a particular vineyard, vintage or grapes 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. This information can help with fruit grading and grape allocation. 

Useful information for vineyard experimentation - Vineyard trials are an essential part of continuous improvement of the wine industry. Phenolic composition responds to changes in irrigation, soil management, canopy management, yields and spray materials. It is a key parameter for evaluating the effects of changes in production practices in red grapes. 

Optimize and enhance winemaking process for higher quality wines - Successful winemaking strategies require accurate information on grape composition. Phenolic composition provides winemakers essential information to optimize winemaking process such as adjusting maceration time, seeds contact time, fermentation temperature or even cap management regime. 

For more information on Total Grape Phenolic Compounds, please call (707) 838-6312.

Juice analysis is an important harvest tool to help winemakers make key decisions on picking, acid adjustment and yeast nutrition. Vinquiry Laboratories by Enartis USA offers Juice Panels, Yeast Nutrition Panel and Acid/pH Management Panelthat provide essential information on fruit maturity, quality and composition, fermentation management and acid balance. These panels are designed to help winemakers with decision-making, controlling the winemaking process and optimizing wine quality. 

ESSENTIAL ANALYSES TO MANAGE JUICE QUALITY AND ALCOHOLIC FERMENTATION

• In-depth knowledge of juice: The Juice Panel provides a complete snapshot of fruit maturity, fruit quality, acid balance and yeast nutritional needs. Panel includes °Brix by refractometer, ammonia, assimilable amino nitrogen, YAN calculation, pH, titratable acidity, potassium, organic acid profile and gluconic acid.
• Essential understanding of fruit maturity and better fermentation management: The Core Juice Panel provides °Brix by refractometer, ammonia, assimilable amino nitrogen, YAN calculation, pH, titratable acidity and malic acid.
• Yeast nutritional need management: The Yeast Nutrition Panel provides ammonia, assimilable amino nitrogen and YAN calculation. 

TAKE THE GUESSWORK OUT OF ACID ADDITIONS

Why do we care about acid and pH management?
Acid and pH management is a key factor in winemaking; it impacts mouthfeel and determines microbial stability, oxidative stability and efficiency of most of winemaking treatments.

When do we do acid additions?
Most winemakers prefer to do their acid additions pre-fermentation as it integrates better into wine. Additionally, pre-fermentation acid additions help to control microbial growth by lowering pH. Post-fermentation acid additions are often perceived as having a ‘burning’ finish, ‘tart but flat’ and not harmonious.  

How do we decide the acid addition rate?
Winemakers have often relied on formulas and history with particular vineyards. Due to juices’ unique buffering capacity (ability to resist change in pH), each juice’s pH will be affected differently due to changes in acid concentrations throughout fermentation.

When to sample for acid adjustment?
The sample should be representative of the must, without onset of fermentation – preferably at the end of cold soak (at least 3 days after maceration), if that is being done.

How Vinquiry Laboratories can help?
To help winemakers take the guesswork out of pre-fermentation acid additions, Vinquiry Laboratories by Enartis USA offers the Acid and pH Management for Juice Panel that evaluates the impact of acid additions on final pH of wines post malolactic fermentation (MLF). pH, TA (titratable acidity) and °Brix are needed to perform this panel. Panel includes organic acid profile, potassium, juice buffer capacity, initial pH and TA of the juice, predictive pHs and TAs after alcoholic and malolactic fermentation with various amount of tartaric acid additions, and juice/must pH and TA after the tartaric acid addition.

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

Plan ahead and save with our Harvest Discounts through July! 

FEED YOUR YEAST PROPERLY WITH ENARTIS NUTRIFERM PROGRAM

Yeast nutrition is an important and essential factor in managing the overall health and success of primary fermentation. Without proper nutrition at the right moment, yeast can become stressed, produce off-flavors and fail to finish fermentation.

During growth phase, yeast need vitamins, minerals and nitrogen to build cells resistant to stress and maintain an active metabolism. Amino acids, the building blocks of proteins, can be assimilated by yeast only in an environment low in alcohol and ammonium.

In the presence of ethanol and/or under stress conditions, yeast cell membranes get rigid and disintegrated, thus limiting the external exchange of the cell and leading to cell death. To keep the membrane intact, fluid and resistant to stress conditions, yeast need unsaturated fatty acids and sterols. In case of low initial YAN or high initial Brix, fast assimilable nitrogen such as ammonium ions are needed to complete fermentation. 

At inoculation:

• Nutriferm Energy: Amino acids, vitamins and mineral salts. It provides essential nutrients for yeast multiplication and increases yeast resistance and performance.
• Nutriferm Arom Plus contains a high content of amino acids selected for their aromatic precursor potential, vitamins and mineral salts. It stimulates yeast multiplication, enhances fermentation aroma production and increases aromatic intensity.

At 1/3 sugar depletion:

• Nutriferm Advance: Complex nutrient containing diammonium phosphate (DAP), yeast hulls and cellulose to maintain yeast metabolism active, prevent yeast stress, limit H₂S formation and detoxify wine.

From 1/3 to end of fermentation:

• Nutriferm No Stop: Purified yeast cell walls selected for their high content of unsaturated long-chain fatty acids, sterols, micronutrients and vitamins. The long-chain unsaturated fatty acids and sterols improve yeast cell membrane fluidity, permeability and resistance to stress factors. 

NEW ENARTIS NUTRIFERM GRADUAL RELEASE!!!!!
Nutriferm Gradual Release ensures a slow release of assimilable nitrogen during fermentation starting few days after must contact. Yeast can assimilate amino acids at the beginning of fermentation and have nitrogen available during fermentation to maintain their active metabolism and complete fermentation. Nutriferm Gradual Release limits H₂S production by engaging sulfates for the synthesis of S-containing amino acids instead of being reduced to H₂S. 

For more information about yeast nutrition strategies or No-DAP nutrients, please give us a call at (707) 838-6312.

Make sure you have a certificate of analysis accompanying your international wine shipments.

Export requirements can be complex, and are constantly changing. Vinquiry Laboratories is up-to-date on analytical requirements throughout the world, and is available to provide guidance to help you navigate and complete the forms and certificates you may need as you take your wine abroad. 

Vinquiry Laboratories offers Export Panels that include a Certificate of Analysis to assist in expediting the process.  We are TTB certified (US government) for Export analysis and are ISO 17025 accredited. Vinquiry Laboratories is aware of  the latest minimum list of analyses appropriate for your wine’s destination. 

Samples required: Two finished, labeled bottles (exactly as intended for export). No handwritten labels. Corked and foiled.

For further information on the Export Panel please call (707) 838-6312

Harvest 2017: Tips, Strategies, and Tools for a Successful Crush  

June 1, 10am – Lodi, CA
June 14, 1pm – Paso Robles, CA
June 15, 10am – Santa Maria, CA
June 20, 10am – Temecula, CA
June 22, 10am – Windsor, CA 

Any task is made easier with the right tools, planning, and resources. In order to produce high quality wines, winemakers must think ahead and plan accordingly. Stay one step ahead of the game and join Enartis USA for this two hour seminar where we will present Enartis' newest technologies and strategies for winemaking. During this two-hour seminar, we will discuss:

• Protecting grape quality
• Fermentation management
• Proactive stabilization
• Maximizing grape potential 

Fee: Free! 

Reserve your space now!
If you are interested in attending, please RSVP to education@enartis.com. 

The Phenolic Series - Oxygen: Oxidation, Prevention and Benefits
Monday, May 15
SRJC Shone Farm
Forestville, CA 95436 

Enartis USA is pleased to announce the last seminar of “The Phenolic Series” on Oxygen: Oxidation, Prevention and Benefits.

Oxygen can dissolve in wine during several stages of winemaking including ageing and bottling. From a chemical perspective, its presence can result in oxidation, and thus change the quality and wine shelf life. Whereas extensive oxygen exposure might be the cause of serious defects, slight to moderate oxidation can benefit a wide range of wines. Carefully managing oxygen is therefore a critical control factor during wine production.

During these seminars, we bring winemakers, researchers and wine technologists together to share their knowledge and experience and provide attendees a more complete understanding about the key chemical processes and technical tools that maximize wine color, enhance structure, improve mouthfeel and prevent oxidation. 

Fees- No refunds will be given three days prior to the seminar or thereafter.
$250 for first registrant
$230 for each additional registrant from the same winery 

Three ways to register!

1. Submit this form to education@enartis.com
2. Register via www.enartis.com
3. Call (707) 838-6312   

Schedule for May 15

Registration and Breakfast

Introduction, Eglantine Chauffour, Technical Marketing Supervisor, Enartis USA

Chemistry of Wine Oxidation, Dr. Andrew Waterhouse, Professor of Enology, Department of Viticulture and Enology

Methods for Preventing Oxidation in White Wines, Corinne Rich, Graduate Student Researcher for Dr. Andrew Waterhouse, UC Davis

Break

Benefits of Using Oxygen in Wine, Eglantine Chauffour, Technical Marketing Supervisor, Enartis USA

Extending Shelf Life through Bottling Management, Don Huffman, Wine Quality & Education Manager at Vinventions

Lunch

Improving Total Package Oxygen and Wine Shelf Life with the Zipz Single Serve Package, Timmy Ka, Process Improvement Analyst 2 at G3 Enterprises

Practical Oxygen Management (Tasting included), Moderator: Maria Navarro, Technical Representative, Enartis USA

Panel:

 - Clark Smith, Winemaker and Consultant, WineSmith

 - Hugh Chappelle, Winemaker, Quivira Vineyards & Winery

 - Zoran Ljepovic, Director QA, Wine Microbiology & Sanitation, Constellation Brands

Oxygen: Oxidation, Prevention and Benefits

Monday, May 15
SRJC Shone Farm
Forestville, CA 95436 

Please join us for the third seminar of the series to learn about oxygen management in wine. Oxygen can dissolve in wine during several stages of winemaking including ageing and bottling. From a chemical perspective, its presence can result in oxidation, and thus change the quality and wine shelf life. Whereas extensive oxygen exposure might be the cause of serious defects, slight to moderate oxidation can benefit a wide range of wines, particularly reds. Carefully managing oxygen is therefore a critical control factor during wine production. 

Fees- No refunds will be given three days prior to the seminar or thereafter.
$250 for first registrant
$230 for each additional registrant from the same winery 

Three ways to register!

1. Submit this form to education@enartis.com
2. Register via www.enartis.com
3. Call (707) 838-6312    

Schedule for May 15

Registration and Breakfast

Introduction: Oxygen and Impact on Wine Quality, Moderator: Dr. Hend Letaief, Technical Director, Enartis USA

Chemistry of Wine Oxidation, Dr. Andrew Waterhouse, Professor of Enology, Department of Viticulture and Enology

Break

Benefits of Using Oxygen in Wine, Eglantine Chauffour, Technical Marketing Supervisor, Enartis USA

Improving Total Package Oxygen and Wine Shelf Life with the Zipz Single Serve Package, Timmy Ka, Process Improvement Analyst 2 at G3 Enterprises

Lunch

Practical Oxygen Management

Moderator: Maria Navarro, Technical Representative, Enartis USA
Panel:
- Clark Smith, Winemaker and Consultant, WineSmith
- Hugh Chappelle, Winemaker, Quivira Vineyards & Winery
- Zoran Ljepovic, Director QA, Wine Microbiology & Sanitation, Constellation Brands
(Tasting included)

Methods for Preventing Oxidation in White Wines, Corinne Rich, Graduate Student Researcher for Dr. Andrew Waterhouse, UC Davis

To optimize, boost and extend the life of your barrels, Enartis offers the Incanto Barrel Boost Range of mini-staves. Incanto Barrel Boost is produced from select oak, aged 18-36 months and toasted using a unique and original process to ensure high quality. The result is consistent quality across all lots. The specially-selected oak, in combination with the distinctive toasting process, creates a unique and controlled sensory profile specific to each Barrel Boost option. 

Incanto Barrel Boost is available in six different profiles:

• Vanilla: Vanilla, Oak, Coconut, Hazelnut
• Cream: Vanilla, Coconut, Butter, Cappuccino
• Special Fruit: Spices, Toast, Chocolate, Fruit
• Caramel: Toasted Hazelnut, Caramel, Cappuccino, Vanilla
• Toffee: Toasted Coffee, Hazelnut, Vanilla, Apricot
• Dark Chocolate: Toasted Cocoa, Black Coffee, Toasted Nuts, Black Pepper 

Please see page 36 of the April 2017 issue of Wine Business Monthly for an article on Oak and Oak Alternatives.

Want to know more about Enartis oak alternatives? Join us for our Webinar on Oak Alternatives, April 25^th. 

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

The key to prevent and control spoilage microorganisms is to be proactive: meticulous hygiene, early detection and effective treatment.

• Vinquiry Laboratories by Enartis USA offers individual Real-Time Quantitative PCR (RT-qPCR), a rapid method to identify and quantify micro-organisms by amplification and detection of unique sequences of their DNA. With this method, you can detect the presence of the main spoilage micro-organisms (Brettanomyces, Saccharomyces cerevisiae, Zygosaccharomyces bailii, Acetic acid bacteria, Lactobacillus, Pediococcus and Oenococcus oeni) before wine is spoiled.
• The analysis of 4-EP/4-EG provides critical information on the presence and activity of Brettanomyces in wine. The presence of 4-EP and 4-EG indicates that the wine contains or had contained a significant population of actively growing Brettanomyces resulting in the accumulation of these metabolites.

Conditions:

• Use promo code MICROBES20 at checkout.
• Promotion valid until 4/30/2017.
• Valid for online sample submission only. Analysis categories Molecular Biology Techniques & Brettanomyces Volatiles. http://shop-usa.enartis.com/wine 

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

Enartis USA is pleased to announce the launch of a new section on our website for webinars. In this section, clients can see upcoming webinars, register for webinars and view recordings of past webinars.

The following webinars can be found at www.enartis.com:

• Chill Out! Innovative Alternatives for Cold Stabilization – Recording available
• Wine Shelf Life Improvement– March 28
• Oak Alternatives – April 25
• Microbe Management in Winemaking – May 30

Please click here for more information.

The Phenolic Seminar II: Color, From Grapes to Wine

March 23, 2017
Shone Farm, SRJC
Forestville, CA

Please join us for the second seminar of our Phenolic Seminar to learn about anthocyanin chemistry, their development in grapes, their extractability and evolution in wine. Get the latest updates on color metrics and application. Learn about the vineyard and winemaking challenges and how to approach them.

Enrollment Fees (Breakfast & lunch included) 

Early Registration by February 28
$220 for registrant
$200 for each additional registrant

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

Three ways to register!

1. Submit this form to education@enartis.com
2. Register via www.enartis.com
3. Call (707) 838-6312   

Schedule for March 23

• Registration and Breakfast
• Moderator Dr. Hend Letaief, Technical Director, Enartis USA
• Introduction: Overview of Grape Anthocyanin Chemistry and Pigmentation, Dr. Hend Letaief,Technical Director, Enartis USA
• Practices that Enhance Grape Berry Anthocyanin Accumulation, Dr. Kaan Kurtural, Extension Specialist, Department of Viticulture & Enology, UC Davis
• Development and Changes in Pigmentation during Berry Maturation, James Campbell, Graduate Student Researcher for Dr. James Kennedy, Agricultural and Environmental Chemistry Graduate Group, UC Davis
• Break
• Case Study: Color Metrics for Making Harvest and Processing Decisions, Dr. Hend Letaief, Technical Director, Enartis USA
• Impact of Processing Techniques on Red Wine Color, Dr. Federico Casassa, Assistant Professor of Enology, Cal Poly (Tasting included)
• Methods for Managing Color Stability, Eglantine Chauffour, Product Specialist, Enartis USA(Tasting included)
• Lunch
• Moderator Rick Jones, Richard S. Jones Wine Consulting
• Achieving Good Color: The Winemaker Approach
• Moderator: Rick Jones, Richard S. Jones Wine Consulting, Winemakers: TBD, Tasting included 

...and you won't want to miss Phenolic Seminars III!

The Phenolic Seminar III
Oxygen: Oxidation, Prevention and Benefits
May 15th, 2017 

•  Oxygen and impact on wine quality
•  Chemistry of wine oxidation
•  Benefits of using oxygen in wine
•  Methods for preventing oxidation in white wines
•  Tools for measuring oxygen in wine
•  Oxygen management at bottling and impact on wine composition
•  How to manage oxygen in the winery

Enrollment Fees for both Seminars 
$400 for registrant
$386 for each additional registrant

Enartis USA is pleased to announce “The Webinar Series.” Throughout this series, we will share our knowledge and experience and provide you with methods and technologies to address the main issues raised during the presentations.

Chill Out! Innovative Alternatives for Cold Stabilization
February 28
Common methods within the wine industry for stabilization can be time restrictive, unreliable, energy consuming and expensive. Please join us for a 45 minute presentation on alternative methods developed to stabilize wine color and provide cold stability without the hassle, cost and loss of organoleptic quality associated with traditional methods. Be proactive! Optimize your winemaking processes and think about stability from harvest to bottle.

Wine Shelf Life Improvement
Enartis has developed a new strategy dedicated to the extension of wine shelf life. This approach will help to preserve wine freshness when stored for a prolonged period of time as well as extend shelf life after bottling. Topics for this 45 minute presentation include:

• Understanding non-enzymatic oxidation reactions: who are the actors?
• Focus on heavy metals, catalyzers of oxidation reactions, and catechins - precursors of browning: their role in premature ageing and how to control and remove them.
• Innovative winemaking tools to improve resistance to oxidation, conservation and redox potential.

Oak Alternatives
April 25
There are two main reactions happening during oak ageing: oak compound extraction and oxygen diffusion. Using oak alternatives, such as mini-staves and oak chips in association with micro-oxygenation are effective ways of optimizing the production process and reducing costs, while maintaining full control over the quality of the final product. In this 45 minute presentation, we will demystify oak ageing and go deeper into the chemistry behind it. 

Microbe Management in Winemaking
May 30
Microbial contamination and its consequences are major threats to wine quality. Controlling the growth of microorganisms during the winemaking process is vital to success. Important concerns include, not only maximizing the fermentative performance of Saccharomyces, but also managing the growth of undesirable yeast and bacteria. During this 45 minute interactive webinar, we will go over microbial management strategies in winemaking.

To register for these webinars, please email education@enartis.com indicating the session(s) in which you are interested.  

Evaluate your corks and personal sensitivity to TCA with Enartis USA!

Getting close to bottling? It’s time to evaluate cork quality and prevent cork taint in your wine. Enartis USA offers tests to evaluate cork quality and to test personal TCA thresholds. 

TCA Sensory Threshold Testing
Enartis USA offers a test to determine your threshold detection level of TCA(2,4,6-Trichloroanisole). Quantifying TCA levels is important to identify individuals that are able to recognize the defect and reject a wine before it is served to customers. Winemakers, cellarmasters, production teams and tasting room staff can also be used for quality control in a cork screening program or to identify TCA in the winery.

During each 30-45 minutes testing session, participants will be individually evaluated for their lowest sensory threshold level of TCA. If the participant's threshold is determined to be between 1-4 parts per trillion TCA, they will receive a certificate specifying their sensory threshold.

If you have a large staff, feel free to contact us for a private session. 

Cork Aroma Evaluation
The cork aroma evaluation checks several batches of corks and rejects tainted batches before they are used during bottling.

Corks (only the first disk of the cork for sparkling wine) are individually soaked in a neutral alcohol-water solution. Solutions are transferred to tasting glasses and evaluated by sniffing.

STILL WINES: Up to 140 corks can be evaluated in one session, including TCA spikes.

SPARKLING WINES: Up to 130 glasses can be evaluated in one session, including TCA spikes.

Minimum of 4 panelists, including one sensory professional/session.

Cork, Wine and Environment Haloanisole Panels
Wine contamination by haloanisoles requires contact or storage with contaminated material. Various materials, including tank coatings, hoses, oak products, bungs, bentonite, filtration media and closures, can pick-up airborne haloanisoles and become contaminated. Contamination may also result from the use of bleachor chlorine-based sanitizers. 

The haloanisole panel includes:

• TCA(2,4,6-Trichloroanisole)
• TeCA (2,3,4,6- Tetrachloroanisole)
• PCA (2,3,4,5,6 – Pentachloroanisole)
• TBA (2,4,6-Tribromoanisole) 

These compounds possess similar odors (musty, moldy, wet cardboard…) but different sensory thresholds. The quantification of these compounds can be useful to understand the level of contamination.

• For cork evaluation, submit 100 corks
• For wine evaluation, submit 250 mL glass bottle with foil cap.
• Ask for the environmental kit for environmental evaluation. 

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

Don't miss the Winemaker Panel Presentation at our Tannin Seminar on January 18th! 

Tannin use in winemaking is an ongoing evolution and synthesis of the efforts of researchers but mainly the experience of winemakers. The discussion is open to create and explore models which can aid winemakers in making decisions based on numbers and skills. 

Join this rare opportunity where Senior Enologist at WineSmith Wines & Consulting and the IQ 2016 Innovator of the Year, Clark Smith, will moderate a panel of three winemakers from Napa Valley, Central Valley and Texas.   

• Ana Diogo Draper, Director of Winemaking at Artesa Winery, Napa Valley
• Adam Popp, Winemaker at O'Neil Vintners & Distillers, Central Valley
• John Rivenburgh, Winemaker and Consultant at Rivenburgh Wine, Texas 

Please click on the link below for more information. 

The Phenolic Seminar I - Tannins: From Grapes to Wine
January 18, 2017, 8:30am-3:00pm
Fountaingrove Inn
Santa Rosa, CA 

Additional Sessions
The Phenolic Seminar II - Color: From Grapes to Wine
March 29, 2017, 8:30am-3:00pm
Paso Robles area             

The Phenolic Seminar III - Oxygen: Oxidation, Prevention and Benefits
May 15, 2017, 8:30am-3:00pm
Napa/Sonoma area 

Detailed schedules and speakers for The Phenolic Seminar II and III will be communicated soon. 

Enrollment Fees
For one seminar:
  - $250 for the first registrant
  - $230 for each additional registrant from the same company
All three seminars:
 - $600 for the first registrant
 - $580 for each additional registrant from the same company

Three ways to register!

1. Submit this form to education@enartis.com
2. Register via www.enartis.com
3. Call (707) 838-6312   

During this holiday season, we wish to thank our clients for the meaningful relationships we have built over the years. We are honored by and appreciate the loyalty and trust all have placed in our services, products and team. 

We wish you a happy and festive holiday season! 

About Enartis USA

Beginning as the pioneering Vinquiry Wine Laboratory in the early days of the modern US wine industry, Enartis USA is now a leading supplier to the North American Wine Industry. In addition to the high-quality analytical services provided by its network of laboratories, Enartis USA is a leading supplier of winemaking products and laboratory supplies. 

The ISO 17025:005 Accreditation of our main laboratory verifies the high-quality of analytical services that we provide our clients, which range from basic chemistry testing to most recent techniques such as Real Time Quantitative PCR (RT-qPCR), a molecular biology technique for the detection of spoilage microorganisms, and grape and wine phenolic analysis (Phenolic Fingerprint), among many others. 

In January of 2009, we became part of the multi-national company Esseco Group, which manufactures the Enartis range of premium winemaking products. Being part of the world leading manufacturer of winemaking products has allowed us to incorporate the technologically advanced Enartis range into our extensive product offerings, as well to develop tailored solutions for the US wine industry. Enartis USA is a leading supplier of winemaking products, with the capability to meet the needs of wineries of all sizes.

Stop by booth #224 to see what’s new for 2017 and to take advantage of our #expodeals. 

20% Off Enartis Stab Micro
Remove spoilage organisms through fining. A preparation of chitosan, Enartis Stab Micro interacts with wine microorganisms, reduces their growth, and precipitates them. It also improves wine clarification and filterability and controls the growth of a large number of unwanted yeast and bacteria that can spoil wine during ageing and/or bottling. Enartis Stab Micro also helps reduce off-flavors produced by unwanted microorganisms. 

20% Off PCR Panels
Genetic detection for spoilage yeast and bacteria is the most proactive way to discover contamination at early onset and prevent wine spoilage as well as further contamination. Catching microbial issues before they spread allows winemakers to minimize negative effects.Panel includes: PCR for Acetic Acid Bacteria (Acetobacter, Gluconobacter and Gluconacetobacter), PCR for Brettanomyces, PCR for Lactobacillus, PCR for Oenococcus, PCR for Pediococcus, PCR for Saccharomyces, PCR for Zygosaccharomyces ($180 if priced separately)

We hope to see you next week!

Despite a good number of freeze-dried bacteria cultures on the market and many inoculated wines that complete malolactic fermentation (MLF) in a timely manner, some wines still present challenges. High alcohol, high SO₂ levels or low temperatures are the most common causes of unsuccessful MLF. Other inhibitory conditions such as stuck or sluggish alcoholic fermentations, high tannin content, pesticide residues or saturated short-chain fatty acids should also be considered as they can lead to difficult fermentations. 

Vinquiry Laboratories by Enartis USA offers proprietary tests that predict challenges associated with MLF and identify the best ML strain for your wine. 

The Quick ML Activity Test rates wines based on fermentation conditions for MLF. Enartis ML One, Enartis ML Silver and Enartis ML MCW are the bacteria strains used for the test.
Sample needed: 250 mL

The Malolactic Fermentation Assessment Panel (Panel 10)is designed to provide information on MLF stressors. This panel determines the level of MLF completion and identifies possible reasons for stuck or sluggish MLF. It includes: Alcohol by GC, Microscopic scan, Acetic Acid, Malic Acid, Glucose, Fructose, Lactic Acid, Total SO2 and pH.
Sample needed: 500 mL 

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

Micro-oxygenation (MOX) is a technique that involves the addition of controlled amounts of oxygen to wines. The objective of MOX is to allow small doses of oxygen to slowly be consumed through redox reactions, thus avoiding oxygen accumulation. The speed and rate of oxygen additions are very important. Rapid exposures to high doses of oxygen can quickly saturate the wine, resulting in the accumulation of oxygen leading to oxidation, browning and loss of aromas.

ENARTIS MICRO-OX

The Enartis MicroOx system monitors actual oxygen flow by measuring weight (mg/s) rather than volume. Oxygen delivered by volume can strongly fluctuate with temperature and pressure, whereas the Enartis system provides linearity and precise doses. 

The Enartis MicroOx System was designed for precision micro-oxygenation within the wine industry for application during all production stages throughout the winemaking process.  With a straightforward interface, the user is able to specifically design an oxygen dosing rate between 0.1 mg/L and 99.99 mg/L to a variety of tank sizes based on mass-flow-sensing technology, which adjusts each application point individually. Enartis MicroOx is built with a durable corrosion and moisture-resistant stainless steel housing and requiring readily available 120VAC power supply.

Depending on facility needs, Enartis USA offer multiple sizing options from which to choose. Units range from the portable MicroOx 1 and MicroOx 2 to the mountable, multiple-outlet dosing units like MicroOx 5, MicroOx 10, MicroOx 15 and MicroOx 20designedto accommodate larger facilities. Additional customizable size options are also available by request to fit individual needs.

THE MICRO-OX PANEL

The goals of MOX are to speed the development of stable color in red wine and improve mouthfeel and the aroma profile. During this process, it is important to evaluate whether these goals are being accomplished and avoid over-processing, which can result in browning. It is recommended to monitor these critical wine parameters and the development of stable color on a bi-weekly basis. Vinquiry Laboratories by Enartis USA offers a targeted Micro-ox Panelthat provides all the essential analysis to determine the progress of MOX and the degree of completion. The panel includes the following parameters:

• Free SO₂: A typical decrease is 1mg/L of free SO₂ for 3-4mg/L of oxygen. A rapid decrease in Free SO₂ indicates too high of an oxygen rate and/or microbial spoilage.  
• Acetic Acid: An increase could be an indicator of microbial spoilage and/or too high levels of oxygen integration.
• Wine Phenolic Fingerprint: Phenolic compound measurement serves as an indicator of the potential for a wine to be treated with oxygen, as well as a guide on a starting dosage rate. Additionally, it provides information on the required additions of tannins as well as help monitor phenolic development and polymerization. In this case, we recommend addition of Enartis Tan Microfruit at 10-20 g/hL or Enartis Tan E at 10-20 g/hL before MOX in order to have an optimal tannin/anthocyanin ratio of 4:1.
• Absorbance 420/520: Track color change for optimal hue and avoid browning.

In addition to using the Micro-ox Panel, measuring turbidity, acetaldehyde content (services provided by the Vinquiry Labs) and dissolved oxygen (DO) is recommended: 

• High turbidities increase the speed of wine oxygen consumption and decrease oxygen efficacy. MOX is not advised if turbidity is above 100 NTU.
• An increase of acetaldehyde above the sensory threshold level indicates too high a rate or too long of an application of oxygen. When acetaldehyde is higher than the sensory threshold of (40−100 ppm), dosing should be stopped. Oxygen should be added in a manner so it does not cause an increase in DO, which should stay below 0.5 mg/L. Enartis USA offers the top-choice portable DO meter; Thermo Scientific™ Orion™ Star A223 RDO/DO which helps with the adjustment of the MOX dosage rate.

We hope that this information helps you in managing micro-oxygenation. If you have any questions, please give us a call at (707) 838-6312.

Pinpoint the problems with our Fermentation Assessment Panel, Panel 9.

Careful analysis of fermentation conditions can provide key information on the reasons for fermentation problems. Vinquiry Laboratories by Enartis USA offers a Fermentation Assessment Panel that provides essential analyses needed to determine the causes of stuck/sluggish problems as well as the degree of fermentation completion. Without this information, treating a stuck or sluggish wine could be expensive, time consuming and, in many cases, ineffective.

The Fermentation Assessment Panel includes testing for Alcohol, Fructose and Glucose, Acetic Acid, L-Malic Acid, L-Lactic Acid and Microscopic Scan.

Alcohol is a good test to evaluate fermentation completion and potential inhibitory effects from high alcohol content. The sample is analyzed by Gas Chromatograph (GC) because of the possible high sugar content and presence of CO₂.

The test for Glucose and Fructose will determine how much of the initial sugar has fermented. The ratio between the two helps both in understanding the causes of stuck/sluggish fermentations and in choosing an effective yeast for a restart.

Acetic Acid establishes a baseline for monitoring potential spoilage problems. If acetic acid increases over time, spoilage organisms are likely present which could contribute to fermentation problems.

The L-Malic Acid and L-Lactic acid tests are needed to determine the status of malolactic fermentation. If malic acid is depleted, SO₂ additions and/or the application of Stab Micro M should be considered. L-Lactic Acid is used to understand how much malolactic conversion has taken place. While a high malic acid can indicate that conversion is not complete, it is important to understand if it has started.

A Microscopic Scan checks for the presence of visible bacteria that might inhibit the fermentation process. It is also used to estimate yeast viability and population size in a stuck or sluggish wine.

Enartis USA also offers Vintessential Enzymatic Test Kits for Acetic acid, D-Glucose, D-Fructose, L-Malic Acid and L-Lactic acid for use with your own spectrophotometric, either manual or using discrete analyzers. If you don’t have testing set-up yet, Enartis experts can help you.

Order your service and get your results online! Access to laboratory results is made available through a state-of-the-art online results platform powered by InnoVint.

We hope that this information helps you in managing your fermentation. If you have any questions, please call us at (707) 838-6312.

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.  

Hours of Operation

Main Branch
Monday - Friday: 8am-6pm
Saturday: 9am-3pm
(707() 838-6312

Napa Valley Branch
Monday - Friday: 8:30am-6pm
Saturday: 10am-2pm
(707) 967-0290

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

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

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 $150 or paired with a sample pick-up. For deliveries under $150, we charge a $15 delivery fee. Please call your local branch 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 Vinquiry Laboratory 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
Vinquiry Laboratories’ 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 USA 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, oak alternatives, SO₂, and more! Enartis USA 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. 

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

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

Principal Wine Factors Influencing Growth, Viability and Activity of Lactic Acid Bacteria

• Higher than 13 % (v/v), alcohol becomes a stress situation for LAB
• MLF starts to be challenging when pH<3.1
• When Molecular SO₂ >0.6 mg/L, growth and viability of Oenococcus oeni is reduced
• Total SO₂>60 mg/L can inhibit the activity and development of LAB
• Optimal temperaturerange for MLF is 65-77°F (17-25°C)

Other parameters such as vineyard sprays, other microorganisms (competition for nutrients, production of toxic compounds), ease of alcoholic fermentation or even tannin content can impact the success of MLF.

Choice of Lactic Acid Bacteria

Inoculation with a selected Oenococcus oeni strain reduces the potential of spoilage by other microbes, thus resulting in the rapid onset of MLF and better control over the production of aromatic compounds and mouthfeel.

• Enartis ML Onehas a moderate conversion speed and good resistance to SO₂ and alcohol. This strain produces clean and fruit-forward aromas and helps in reducing herbaceous characters.
• Enartis ML Silver is a strain of Oenococcus oeni isolated from the Sonoma area of California. Due to its resistance to alcohol, SO₂ and to high phenolic content, it provides a fast and complete MLF even under difficult conditions.
• Enartis ML MCWwas isolated from the Sonoma area of California from a Chardonnay produced at Matanzas Creek Winery. MCW has been the high-quality choice for many winemakers for production of red, white and sparkling wines. Its high tolerance to low temperatures, low pH and high alcohol levels makes it suitable for the most difficult malolactic fermentations. 

Bacteria preparation and nutrition

As with any organism, lactic acid bacteria need nutrients to develop, be active and survive. Before going into the hostile environment of wine, LAB need acclimation.

• Enartis Nutriferm Osmobacti is an osmotic pressure regulator and nutrient that improves the survival rate of bacteria during rehydration and activates their metabolism.
• During MLF, Enartis Nutriferm ML provides essential nutrients specific for lactic acid bacteria and polysaccharides to absorb compounds that may inhibit cell growth. It helps their ability to grow and complete MLF.

Figure2: Preparation of LAB inoculum (Click for larger view)

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

Naturally present in all living systems, enzymes are biological catalysts of reactions. Enzymes are highly specific, acting on one or a limited number of substrates. In wine, from the pre-fermentation stage, through fermentation, post-fermentation and ageing, enzymes facilitate and accelerate various reactions. 

Skin Contact/Extraction: Most aroma precursors and polyphenols are present in grape skins. Pectinases, cellulases and hemicellulases break down skin cells and facilitate the release of aroma compounds and polyphenols in juice.  In red wines, they promote tannin extraction, which contributes to color stabilization and wine structure. Proteases break down unstable proteins and improve protein and color stability, thus reducing bentonite requirements.
Enartis Zym Arom MP: Pectinase, cellulase, hemicellulase, protease.
Improves extraction of aromatic compounds, increases free run yield, and helps clarification and protein stability.
Enartis Zym Color: Pectinase, hemicellulase and generic proteases.
Improves extraction of polyphenols and aroma compounds, increases press run yield, clarifies wines and improves filterability.
Enartis Zym Color Plus: Pectinase, hemicellulase, cellulase, proteases specific to proline knots.
Improves extraction of polyphenols and aroma compounds, contributes to color and protein stability, increases press run yield and clarifies wines while improving filterability.
Enartis Zym Caractere: Pectinase, hemicellulase, β-glycosidase.
Releases varietal aromas from their glycosylated precursors and improves wine filterability.

Clarification: Pectolytic enzymes consist of four main activities: polygalacturonase (PG), pectin lyase (PL), pectin methyl esterase (PME) and Rhamnogalacturonase (RG). The balance between these activities impact the performance of the enzyme preparation.
Enartis Zym 1000 S: Pectinases with enhanced PG and PME.
Has good clarification properties and promotes good lees compaction.
Enartis Zym RS: Pectinases rich in PG, PME, PL and RG, enhanced with cellulose and hemicellulases.
Facilitates fast depectinization and good clarification, especially for difficult-to-clarify juice.
Enartis Zym Quick: Pectinase, rich in PL.
Promotes fast depectinization. This enzyme has been developed for floatation.
Enartis Zym T-Red:Pectolytic and hemicellase activities.
Heat resistant and has high depectinization action. It has been developed for thermo-treated juices.

Wine ageing: During wine lees ageing, β-glucanase activity facilitates the release of mannoproteins and peptides from yeast cell walls and shortens lees ageing. In addition, β-glucanase breaks down glucans, produced by botrytis, and reduces viscosity while improving filterability. β-glycosidase activity increases the release of varietal aromas from precursors by hydrolyzing sugar conjugates of aroma compounds (terpenes and norisoprenoids).
Enartis Zym Caractere: Pectinase, hemicellulase, β-glycosidase.
Releases varietal aromas from their glycosylated precursors and improves wine filterability.
Enartis Zym Elevage: Pectinase, β-glucanase.
Improves yeast cell wall degradation, releases mannoproteins, degrades glucans and improves juice settling and wine filterability.

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

Challenges for the wine industry include prediction of optimal fruit maturity for the desired types and styles of wines and understanding the relationships between fruit quality and wine production. The development of an approach to objectively and rapidly process incoming fruit appropriately is critical for optimizing wine composition. 

It is the intent of the Vinquiry Laboratories to make this assessment more approachable and easier to use in a winery setting; thus, providing the wine industry with science-based tools critical for managing wine quality by determining grape phenolic composition and extractability potential, a critical parameter that is generally overlooked in wine production operation. 

Tools like the Grape Phenolic Fingerprint Panel offered by Vinquiry Labs or the WineCloudÔ, that can also be used in-house, help with harvest and winemaking decisions. The measurements provided by these tools are also able to benchmark for vineyard block selection and fruit grading and allocation. 

The Grape Phenolic Fingerprint uses the most reliable methods for measuring grape phenolic composition such as the Adam-Harbertson method for measuring tannins and the AWRI method for measuring extractable phenolics in wine-like solutions. Other important decision-making parameters such as the anthocyanin extractability indexand the contribution of seed tannins, are now offered by Vinquiry Laboratories using the Glories method. 

Sampling: Vinquiry Laboratories require a representative sample of five grape clusters to complete the Grape Phenolic Fingerprint. Berries have to be kept with their pedicel until processed for analysis. 

The first samples for Harvest 2016 have been submitted to our labs indicating that another exciting harvest is starting! 

We at Vinquiry Laboratories by Enartis USA are ready to support your analytical needs for harvest, offering targeted panels that adapt to your needs! 

These allow for a combination of your in-house testing with the specialized services we offer, providing a cost effective solution to obtaining meaningful numbers which are critical for your winemaking decisions. 

In addition, getting your samples to our lab is simplified with our four California locations, courier services and VQ Sample Express! 

GRAPE ANALYTICAL SERVICES

BERRY VARIABILITY
The Berry Variability Assay gives information on the uniformity of the vineyard which yields better knowledge of the vineyard site. It is a tool that will help winemaking and vineyard staff to make informed decisions for total quality management. We suggest that you follow specific blocks through time; weekly from veraison until harvesting of the block, approximately six times per vintage, and over several years.
Includes: Berry Weight Average, Brix Reading for 300 Individual Berries, Composite Titratable Acidity, Composite pH, Composite Brix, Composite Malic Acid
$ 450.00 

GRAPE QUALITY MONITORING PANEL (PANEL 11)        
Get the basics for your berry samples pre-harvest and let us take care of the sample prep.  Just drop off a Ziploc bag with 200-300 berries and we will do the rest.  Monitor blocks weekly post-veraison to track sugars and acids leading up to picking.  Tracking berry weight can give a good indication of when dehydration begins.
Includes: Berry Weight Average, Berry Sample Prep, Brix, pH, Titratable Acidity
$ 75.00 

GRAPE PHENOLIC FINGERPRINT PANEL (PANEL 20)      
The Grape Phenolic Fingerprint was designed to monitor phenolic development in the vineyard after the onset of veraison.  The assay is based on spectral reading from the UV-Vis and calibrations maintained by the Australian Wine Research Institute.  Berry samples are macerated in the lab for a wine-like ethanol solution that produces results that are practical from a winemaking standpoint as they are more in line with what will be extracted during a normal fermentation.  This information can be used for picking decisions as well as helping to determine extraction protocols.
Includes: Extractable Tannins, Extractable Pigment, and Extractable Anthocyanins
$ 100.00 

BOTRYTIS PANEL (PANEL 19):      
Provides a comprehensive overview of the potential effects of Botrytis in grapes and juice.
Includes: PCR for Botrytis, Laccase Activity Test, Glucan Screening, and Gluconic Acid ($154 if priced separately)
$ 100.00

JUICE ANALYTICAL SERVICES

JUICE PANEL (PANEL 3) 
The Juice Panel provides a complete snapshot of fruit maturity, acid, balance and nutritional health.  The organic acid profile is included as well as testing for Botrytis.
Includes: Brix by Refractometer, Ammonia, Assimilable Amino Nitrogen, Organic Acid Profile (Malic, Tartaric, Lactic, Acetic), pH, Titratable Acidity, Potassium, Gluconic Acid (same-day turnaround) or PCR for Botrytis (24 hour turnaround).  ($219 or $249 if priced separately)
$ 130.00 

CORE JUICE PANEL (PANEL 3.5)
The Core Juice Panel provides the basic information for juice analysis in regards to maturity, acid, and nutritional health.
Includes: Brix by Refractometer, Ammonia, Assimilable Amino Nitrogen, pH, Titratable Acidity, Malic Acid ($127 if priced separately)
$ 85.00 

YEAST NUTRITION PANEL FOR JUICE (PANEL 23)              
This basic panel can provide needed information to help ensure a healthy fermentation.
Includes: Ammonia, Assimilable Amino Nitrogen, YAN Calculation ($54 if priced separately)
$ 45.00 

pH AND ACID MANAGEMENT PANEL FOR JUICE (PANEL 24)        
This panel gives you the tools to manage your acid additions by providing addition rates for specified pH targets (requires Brix/pH/TA numbers).
Includes: Organic Acid Profile (Tartaric, Malic, Lactic, Acetic Acids), Potassium, Buffer Capacity, Predictive Acid ($149 if priced separately)
$ 95.00 

MOLD AND BACTERIA PANEL FOR JUICE (PANEL 25)        
This preventative panel is designed to identify spoilage organisms in order to be proactive about maintaining clean fermentations.
Includes: PCR for Botrytis, PCR for Lactobacillus, PCR for Pediococcus, Gluconic Acid, Acetic Acid ($165 if priced separately)
$ 120.00

COURIER SERVICE

Going the Extra Mile for You - Free Sample Pick-up Services in the areas surrounding our offices. Call your local office to request a sample pick-up:
Windsor               (707) 838-6312                                   Santa Maria        (805) 922-6321
Napa Valley        (707) 967-0290                                   Paso Robles        (805) 591-3321

VINQUIRY LABS SAMPLE EXPRESS

This service allows our customers that are located far from our facilities to be closer to us! You can use our UPS account to send us an unlimited number of sample shipments for one year for a flat fee. No shipping costs for you! Your samples for Enartis USA analytical, microbiology and consulting services will arrive to us in a timely manner.
California: $150/year
Other States: $ 200/year

ENARTIS USA BRANCHES

MAIN BRANCH
7795 Bell Road
Windsor, CA 95492
Tel: 707 838 6312 - Fax: 707 838 1765 

SANTA MARIA BRANCH
2717 Aviation Way
Suite 100
Santa Maria, CA 93455
Tel: 805 922 6321- Fax: 805 922 1751 

PASO ROBLES BRANCH
1850 Ramada Drive
Suite 3
Paso Robles, CA 93446
Tel: 805 591 3321 - Fax: 805 591 3322 

NAPA VALLEY BRANCH
1282 Vidovich Avenue
Suite C
St. Helena, CA 94574
Tel: 707 967 0290 - Fax: 707 967 0295

Enzymatic analysis is an important part of a complete wine testing regimen to ensure that you have a complete view of wine chemistry throughout the winemaking process allowing you to informed winemaking decisions. Vinquiry Laboratories by Enartis USA offers enzymatic test kits from Vintessential Laboratories developed exclusively for the wine industry, by the wine industry. These kits include reagents needed to run either 30 or 100 tests for the following analytes on a manual spectrophotometer:

• Acetic Acid
• Amino Acid Nitrogen
• Ammonia
• Citric Acid
• Ammonia
• D-Glucose/D-Fructose
• Gluconic Acid
• L-Lactic Acid
• L-Malic Acid
• Sucrose

Vintessential Starter Kits
Enartis USA also offers starter kits consisting of all the supplies needed to start performing enzymatic analysis in-house:

• Visible Spectrophotometer (Vintessential V120 or Vintessential V140)
• Transferpette® S, 10µL<100µL
• Transferpette® S, 100µL<1000µL
• Cuvettes (100 pack)
• Cuvette rack
• Roll of Parafilm
• Tips for 2-200µL (5 boxes 96 tips) 480 tips         
• Tips for 50-1000µL (5 boxes 100 tips) 500 tips      

Kits for Discrete Analyzers
Vintessential Laboratories has recently added test kits for discrete analyzers for the following analytes:

• Acetic Acid
• Ammonia
• Ammonia
• D-Glucose/D-Fructose
• L-Malic Acid
• Primary Amino Nitrogen

These kits are used in both Vinquiry and Vintessential ISO 17025 accredited laboratories.

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

Enartis USA is proud to announce the launch of two new yeasts isolated from premium terroirs in California. These join Enartis Ferm WS, the most popular Californian yeast isolate on our “Team USA of Yeast,” to help winemakers make champion wines! 

Enartis Ferm MB15
Pinot noir isolate from Campbell Ranch Vineyard, outside of the town of Annapolis, in the Sonoma Coast Appellation.

The geography of Campbell Ranch, surrounded by steep hills and redwood forests and right above the fog line at 1,000 foot elevation, created an ideal environment for a wild yeast to thrive and dominate in the Pinot Noir vineyard. 

In 2013, a native fermentation that started on a cold soak in part of Pinot noir that Bannister Wines sourced from Campbell Ranch, produced a wine with great distinctive aromatics. Brook and Marty Bannister speculated that it could be related to the uniqueness of the vineyard and its microflora. In 2014, they decided to collect grape samples from this isolated vineyard environment and ferment them in a sterile environment and provided samples to Enartis to proceed with genetic and enological characterization of the isolates. 

The uniqueness of this strain was evident since the beginning, as it was the only genetic profile of Saccharomyces cerevisiae identified throughout the fermentation (it is normal to find several genetic profiles, often more than 10). In addition to the genetic singularity, the “Annapolis yeast,” now branded as Enartis Ferm MB15 as a tribute to the contributions of Marty Bannister to the wine industry, presented excellent enological properties which led Enartis to produce a small batch for the 2015 harvest in active dry form for winery trials. 

From Sonoma to Temecula, from Italy to Spain, several wineries trialed this yeast with excellent results and a common comment on its performance: “Great and distinctive aromatics.” 

Enartis Ferm MB15 respects varietal character and terroir, while enhancing floral, fruit and spice expressions. It contributes to both excellent complexity and structural enhancement as well as helps with polyphenol extraction and color preservation. Wines produced with Enartis Ferm MB15 are distinguished by bright and dense color, balanced mouthfeel and aromatic finesse.

Enartis Ferm D20
Yeast isolate from the top Cabernet Sauvignon block on DAOU Mountain, in Paso Robles, in the Adelaida Appellation.

In 2012 Daniel Daou, proprietor and winemaker of DAOU Vineyards & Winery in Paso Robles approached Enartis with the intent of isolating and characterizing the yeast patrimony of the top Cabernet Sauvignon block from DAOU Mountain. Daniel was “seeking a Saccharomyces cerevisiae yeast that would handle higher temperatures during fermentation and lead to more color and flavor while helping balance tannins”.

The isolation project started with native fermentation in sterile conditions of carefully picked grapes from DAOU Mountain in 2012, yielding 24 isolates belonging to 6 genetic profiles. From these isolates, two were selected based on their enological properties, in particular tolerance to high temperatures and impact on the phenolic composition of wine.

During the 2014 harvest, winery trials were performed with the two isolates and D20 (isolate #20 from the DAOU Mountain) stood out in comparison with the other isolate and the commercial yeast strains already in use at the winery. In 2015, Enartis produced the first batch of Enartis Ferm D20 in active dry form and other trials were performed at DAOU winery, as well at other wineries in California, Italy and Spain, which have confirmed the initial findings by Daniel Daou and his team: “The D20 yeast has improved the mouthfeel of our wines while delivering a more balanced wine that had increased phenolics.”

Enartis Ferm D20, the DAOU Mountain Yeast Isolate, is recommended for the production of high end red wines intended to be aged. It tolerates high fermentation temperatures, while promoting the extraction of phenolic compounds and reducing the perception of green notes and enhancing aromatic intensity and complexity. Particularly suited for Cabernet Sauvignon and other Bordeaux varietals.

Plan ahead and save! Mention “Harvest Discount” when placing an order of $500 or more through July 31st and receive a 10% discount. 

Some restrictions apply: 

• Ship date must be on or prior to August 15.

• Offer may not be combined with any other discounts or promotions.

To place your order or for more information, please call (707) 838-6312 or email orderdesk@enartis.com.

Plenty of studies show the negative effects of DAP addition in winemaking, such as an increase in H₂S, VA, off-flavor production, “salty” taste, reduction of varietal aromas, ethyl carbamate production, stuck fermentation, etc.

Enartis offers a range of “No DAP” nutrients for better control of fermentations, enhanced aroma production, limited off-characteristics and avoidance of stuck or sluggish fermentations. 

1.  During the growth phase, yeast need vitamins, minerals and nitrogen to build “healthy” cells which are resistant to stress. Amino acids can be assimilated when yeast is in a low alcohol and low ammonium environment. They are then stored in the vacuole and used as needed for protein synthesis.

• Nutriferm Energy: Quickly and easily absorbed amino acids, vitamins and mineral salts. This product provides nutrients essential for proper yeast development and growth.
• Nutriferm Arom Plus: Containing a high content of moderately-absorbed amino acids (absorbed during the growth phase) selected for their aromatic precursor potential, vitamins and mineral salts. It stimulates yeast multiplication, enhances fermentation aroma production and increases aromatic intensity.

2.  After 1/3 fermentation, yeast become stressed and their fermentation capacities are altered. Survival factors, such as sterols, unsaturated fatty acids and oxygen are necessary for the completion of fermentation.

• Nutriferm No Stop: Yeast cell walls selected for their high content of unsaturated long-chain fatty acids, sterols, micronutrients and vitamins. The long-chain fatty acids and sterols are integrated into the yeast cell membrane and improve fluidity, permeability and resistance to stress factors. Micronutrients and vitamins help to minimize the production of H₂S and off-aromas. The insoluble portion of yeast cell walls adsorbs toxic substances present in wine.

For more information about yeast nutrition strategies and “No DAP” nutrients, please give us a call at (707) 838-6312.

Enartis Stab Micro M and Enartis Stab Microare selective allergen-free fining agents that eliminate populations of a large number of unwanted microorganisms, such as non-Saccharomyces yeast, Brettanomyces dekkera, lactic acid bacteria and acetic acid bacteria. Enartis Stab Micro M and Enartis Stab Micro are activated chitosan-based products. Chitosan is a cationic polysaccharide that interacts with a wide spectrum of microorganisms, alters their membrane wall permeability and leads to cell death. The interaction is mediated by electrostatic forces between NH³⁺ groups of chitosan and negative charges of the microorganism’s cell membrane surface. Enartis’ production process of these chitosan-based products is focused on improving the effectiveness of the chitosan by increasing the charge density and surface contact.

Allergen-free alternatives to lysozyme, Enartis Stab Micro M and Enartis Stab Micro can eliminate lactic acid bacteria (Oenococcus oeni, Lactobacillus sp., Pediococcus damnosus) at any stage of the winemaking process. Additionally, these products reduce the population of Acetic acid bacteria and non-Saccharomyces yeast such as Zygosaccharomyces bailii, Schizosaccharomyces pombe and Brettanomyces dekkera. The effect of these products on Saccharomyces cerevisiaeis insignificant and does not affect alcoholic fermentation.

• Enartis Stab Micro M (activated chitosan and purified yeast hulls) has been specifically developed to control spoilage microbe’s population in turbid environments, such as grapes, juices, fermenting musts and pressings. Purified yeast hulls form a ‘protective net’ that improves the chitosan antimicrobial effect and availability to react with microorganisms.
  It is highly recommended to use Enartis Stab Micro M to manage bacterial populations on ‘compromised’ fruit to limit non-Saccharomyces yeast development during cold soaks and to delay or stop malolactic fermentation after alcoholic fermentation.

• Enartis Stab Micro (activated chitosan) is highly effective in controlling spoilage microorganism development in ageing wines after malolactic fermentation. It is widely used as a preventive treatment by adding 2-4 g/hL addition at every racking. In this way, Enartis Stab Micro eliminates any microbes present or introduced through a potential cross-contamination. Enartis Stab Micro can also be used at higher dosage (10-20 g/hL) as a curative fining to replace physical treatments.

Applications of Enartis Stab Micro and Enartis Stab Micro M:

-          Prevent spoilage microorganism development at any stage of winemaking
-          Reduce volatile acidity production during cold soak
-          Vegan and allergen-free alternative to lysozyme to control lactic acid bacteria
-          Production of wines with low SO₂
-          Reduce risk of microbial growth in unfiltered bottled wines 

For any further information on Enartis Stab Micro, Enartis Stab Micro M and management of microorganisms in winemaking, please call us at (707) 838-6312 or link on the links above.

Join Eric Wilkes of the Australian Wine Research Institute and Hend Letaief, Technical Director for Enartis USA as we discuss wine and grape phenolics and the best practices to run analysis in-house or through Vinquiry Laboratories by Enartis USA. After launching the Wine Phenolic Fingerprint during the 2011 harvest and having it become the reference analysis for phenolic compounds among our customers, we are helping producers use the same methodology in their own labs with UV-Vis spectrophotometers. Come learn how to perform this analysis and get instant turnaround during harvest. 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 musts 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.

We will discuss what phenolics are and how 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.
  
  

Dates & Locations: 

Thursday, May 19, 9am
Enartis USA Education Center in Windsor, CA 

Friday, May 20, 9am
Paso Robles area 

Fee: Free!

Reserve your space now!
If you are interested in attending, please RSVP by emailing education@enartis.com, indicating which session you would like to attend. 

Microscope Workshop
Identification of Wine Microbes

Arnold Kemp, Enartis USA Microbiologist, will conduct this 2 hour seminar 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. This hands-on class will be limited to 10 people in order for each participant to receive individual attention to further their knowledge of microbiological techniques, microscope maintenance, and microbe identification. If possible, please bring your own microscope to the class. 

Dates and Locations
  -  May 11, 10am-noon - Santa Maria area
  -  May 12, 10am-noon - Paso Robles area

Fee: $175

Register now - these sessions sell out!

Please click here for further details and registration information.

In a market increasingly dominated by large retailers that demand just-in-timeproduction strategies; where large blends of wines are bottled over many months; and where climatic changes are causing increases in pH and reduction of acidity, the danger of accelerated wine ageing, with the associated loss of aromas and freshness, is becoming a major concern. 

HOW DOES PREMATURE AGEING IN WINE OCCUR
In non-enzymatic oxidation, oxygen does not react directly. Rather, it is through a redox reaction catalyzed by transition metals (Cu⁺ and Fe²⁺) that oxygen is converted into a highly reactive radical, capable of oxidizing a number of organic compounds. The oxidation of phenolic compounds in white wines can cause premature ageing, browning or pinking, leading to wine deterioration and loss of quality.
In white wines, varietal aromas and fresh fruit aromas are lost, giving way to heavy notes of honey and beeswax. The loss of aromatic intensity is also accompanied by browning and the development of bitterness. With red wines, premature ageing is characterized by development of prune and stewed fruit flavors together with a flattened palate and an increase of brown/orange hues.
In sum, premature ageing makes all wines similar, with loss of varietal identity and terroir. 

For this reason, adopting strategies that block these systems is an effective way to improve wine ageability and shelf life. These strategies include:
1)      Reducing the content of catechins (precursors to oxidation)
2)      Removing metals (catalyzers of oxidation)
3)      Controlling redox potential (decreasing the risk of oxidation).
4)      Controlling oxidation

SLI PROGRAM by ENARTIS
Enartis has developed a new program dedicated to the extension of a wine’s shelf life. This program helps winemakers preserve freshness when wines are stored for a prolonged period of time. The Shelf Life Improvement (SLI) Program includes several products that can be used throughout the winemaking process and during storage: 

ENARTIS STAB SLI: (yeast derivatives, PVPP and ellagic tannins). By controlling and maintaining a low redox potential, it protects wine from oxidation and prevents degradation of aromas during long-term storage. While in suspension, yeast derivatives and ellagic tannins eliminate active oxygen and acetaldehyde. These products act in synergy against highly-reactive superoxide ions formed in wine. ENARTIS STAB SLI also contains PVPP, a polymer that removes oxidizable polyphenols; precursors to oxidation and pinking reactions. ENARTIS STAB SLIimproves SO₂ efficacy and works in synergy with inert gases (nitrogen and argon) used for sparging tanks. STAB SLI can be easily eliminated prior to bottling through sedimentation and filtration.

DOSAGE

• 20 – 40 g/hL (1.7 – 3.5 lb/1000 gal) for white, rosé and red wines.
• 40 g/hL (3.5 lb/1000 gal) for prevention and treatment of pinking.
• Maximum dosage allowed by the European Union: 100 g/hL

ENARTIS TAN SLI: (oak tannin Quercus alba). By utilizing a low production process temperature, these tannins are protected against oxidation. In contrast to other oak tannins exposed to high temperatures, ENARTIS TAN SLI does not increase the redox potential of wine, but rather tends to decrease it slightly, and maintains it over time.

ENARTIS TAN SLI maintains all the other properties of oak tannins such as the chelation of metals (copper and iron) and the capture of sulfur components responsible for reductive off-aromas. However, owing to its impact on the redox potential of wine, it is more efficient at maintaining aromatic freshness and improvement of shelf life.
The careful selection of the wood and ageing of the staves from which ENARTIS TAN SLI is extracted, ensures that there are no herbaceous or bitter notes. When used at the lowest recommended dosage it has minimal impact on the sensory qualities. At higher dosage, ENARTIS TAN SLI, contributes to smoothness, aroma and harmony in wine.

DOSAGE
As an antioxidant: 0.5 - 2 g/hL

To improve the sensory characteristics:

• White and rosé wines: 0.5 - 8 g/hL
• Red wines: 2 - 15 g/hL

CLARIL SLI HM (chitosan and PVI-PVP): this clarifying agent takes advantage of the chelating ability of chitosan and of the copolymers of polivinilimidazol and polyvinylpyrrolidone. CLARIL SLI HM is able to reduce the concentration of those compounds involved in the process of oxidation: iron, copper, hydroxicinnamic acids and catechins. A treatment with CLARIL SLI HM allows for the production of more intense and aromatically stable wines.

DOSAGE
As a fining agent: 30 – 50g/hL 

CITROSTAB RH(ascorbic acid, potassium metabisulfite, citric acid and ellagic tannin) is a pre-bottling coadjunct with a balanced formulation for the efficient stabilization of wine redox potential. It protects bottled wine from undergoing oxidation changes. Each component in the blend reacts in synergy with the others in a calibrated way to block oxidation that could occur due to oxygen absorption during bottling.

DOSAGE
As an antioxidant agent: 60g/hL 

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

Vinquiry Laboratories by Enartis USA is proud to announce that it is now offering an entire range of RT-qPCR testing that can be done for individual microbes or as an all-inclusive panel for $110.  Don’t let costs keep you from being proactive when it comes to microbial management and spoilage prevention.

What is Real-Time Quantitative PCR (RT-qPCR)?
It is a rapid method to identify organisms by amplification and detection of unique sequences of their DNA while the polymerase chain reaction (PCR) is taking place. About an hour after DNA is isolated, millions of copies of the unique genetic sequence from the target organism are generated, detected and quantified with fluorescent probes. The fluorescence produced is proportionate to the number of DNA copies generated, which indicates the number of targeted microorganism cells in the sample.

Assays Available
Based upon published articles by David Mills and Trevor Phister, Vinquiry Laboratories by Enartis USA has validated Real-Time PCR assays for Brettanomyces, Saccharomyces cerevisiae and Zygosaccharomyces bailii. In addition, we have developed assays for the following bacteria: Acetic Acid Bacteria (Acetobacter, Gluconobacter, and Gluconacetobacter), Lactobacillus, Oenococcus and Pediococcus.

Pricing
Each initial assay is $60, with any additional testing at $20 each.  The PCR Panel is composed of all seven assays and is $110 ($180 if priced separately). For further information on RT-qPCR Analysis, please call 707-838-6312.

A critical step in making sparkling wine when using the traditional method is ensuring good clarification after secondary fermentation, and producing a compact sediment that can be easily removed during disgorgement while minimizing wine loss. 

The choice of riddling agent is critical, as it depends on the riddling process and conditions, but also determining the correct dosage is of the utmost importance. 

Enartis USA offers the Riddling Agents Swelling Test at our Vinquiry Laboratories. This proprietary test determines the correct dosage of riddling agent to ensure good clarity as well as limiting the amount of lees (plug) produced. 

This test includes measurement of turbidity and volume of lees for 3 addition rates (low, medium and high) with a riddling agent of choice (Adjuvant 92 or Adjuvant MC).
Sample requirement: 4 x 750 mL
Price: $180/sample

ADJUVANT MC
Balanced combination of selected pharmaceutical grade bentonites. When bottles are stacked, Adjuvant MC forms a protective layer on the glass without sticking to it. Sedimentation of riddling agent is compact thus preventing the formation of overly voluminous crystals at disgorging.
Application: Particularly recommended for rapid, mechanized riddling such as Gyropalette®.
Dosage: 3.5-5.5 g/hL (0.30 – 0.45 lb/1,000 gal)
1 Kg   (Item #30-207-0001)   $ 125.00
20 Kg   (Item #30-207-0020)   $ 2,100.00

ADJUVANT 92
The latest generation riddling agent containing a blend of bentonites and alginates. Its use results in a single, compact deposit formed during a shorter riddling cycle. Well adapted for the Gyropalette method. If used for hand riddling, movements must be smooth to avoid disrupting the deposit. Can be used with Tanin Tirage and Complexe A.N combination. Skin-like sediments for easy and rapid riddling.
Application: Riddling with Gyropalette.
Dosage: 3-4 g/hL (0.25-.3 lb/1,000 gal)
1 Kg (Item #30-206-0001) $ 160.00
5 Kg (Item #30-206-0005) $ 695.00

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

Visit us at booth # 1118 for a chance to win a Wine Aroma Recognition Kit from the Aroma Academy. Even if you don’t identify all aromas and win the game, grab a can coozie or tote bag just for visiting! 

The following are new products and services that we will also be showcasing in our booth. 

Enartis Pro FT & XP
Remove copper from fermenting must and boost varietal aromas with Enartis Pro FT and Enartis Pro XP. Enartis has developed products for the removal of copper and other metals to protect varietal aromas in the early stages of fermentation. These products are blends of the co-polymer PVI/PVP and yeast derivatives rich in immediately available mannoproteins, sulfur containing amino acids and oligopeptides that can be added at the onset of fermentation to white and rosé wines. 

Oak Aroma Compounds Panel
The Oak Aroma Compounds Panel provides quantifiable information about compounds released by oak during the ageing process. It is designed to arm winemakers, brewers, and distillers with information about the different oak components that contribute to overall flavor profiles. Practical uses include comparing cooperages during barrel trials to determine an individual oak profile, quantifying the extraction over the course of the ageing process, and maintaining consistency in blends from vintage to vintage. 

Vinquiry Laboratories + InnoVint Online Platform
Enartis USA partnered with InnoVint to provide a free, cloud-based platform to access analytical data produced at Vinquiry Laboratories, anytime, anywhere! Get alerts and check test results of samples submitted to any of our laboratories as soon as they are generated, from any device, whenever you need them!

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

Spoilage microbes are present everywhere. If left uncontrolled, they are the most common cause of wine defects worldwide. The best way to prevent and control the development of spoilage microorganisms is to be proactive: meticulous hygiene, early detection and effective treatment.

What is Enartis Stab Micro?

Enartis Stab Micro is a wide-spectrum microcidal and microstatic agent; it reduces microbial growth, their activity and precipitates microorganisms. It is a pre-activated chitosan formulation with high efficiency in microbe removal. Chitosan, a polysaccharide produced by de-acetylation of chitin, interacts with a wide spectrum of microorganisms.

Applications of Enartis Stab Micro in winemaking:

• Reduce risks of microbial growth in unfiltered bottled wines
• Delay or avoid malolactic fermentation: an allergen-free alternative to Lysozyme
• Prevent spoilage microorganism development at any stage of winemaking
• Remove high contamination levels at any stage of winemaking
• Produce low SO₂ wine: an alternative to SO₂ for anti-microbial control

Be proactive and ensure the efficacy of your treatment: Run a Stab Micro Trial!

Enartis Vinquiry offers a Stab Micro Trial Panel that includes two treatments with Enartis Stab Micro and a control followed by PCR analysis of main spoilage microbes (Brettanomyces, Lactobacillus and Pediococcus). In four days, you will know which dosage of Enartis Stab Micro to use to keep your wine clean, safe and remove any spoilage microbes. 

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

Enartis Vinquiry has partnered with UK based Aroma Academy to bring the United States Aroma Recognition Training Kit Systems and Classes for wine and distilled beverages. 

With this partnership, Enartis Vinquiry will offer a comprehensive and targeted training program, from production to final consumer, including tasting room and hospitality staff, sales, brand ambassadors, and everyone that enjoys the pleasure of a well-crafted alcoholic beverage and wants to master it! 

Enartis Vinquiry offers Aroma Recognition Training Kit Systems and Classes for Wine, Whiskey, Gin, Bourbon and Rum.  During the second quarter of 2016, Beer Kits and Training will also be available. 

Our first Wine Aroma Training Master Classes will be held next month in Windsor and Paso Robles, CA. The sessions will include: 

• Introduction to training your nose – the Wine Aroma Kit and contents – Intelligent Smelling
• The link between the 24 aromas and the spectrum of flavors found in grape varieties all over the world
• Aroma Recognition – what is that smell?  Deconstruct vs Reconstruct
• Aroma Vocabulary – name that smell
• Aroma Academy’s recommended “Nosing and Tasting Process”
• Aroma Profiling – how to build up your wine profile using the aroma strips
• Wine Nosing and Tasting – sample and review some common varietals, enjoy them in a totally different light
• Each registration includes a Wine Aroma Kit – a $175 value! 

Dates & Locations
December 9, 9am-4pm - Enartis Vinquiry Education Center - Windsor, CA
December 10, 9am-4pm - Paso Robles, CA area 

Fees
$300 for one person
$275 each for two people from the same winery
$250 each for three or more from the same winery  

Please click here for further details and registration information. 

About Aroma Academy:
Aroma Academy is the global specialist in aroma solutions and training the sense of smell. Dr George Dodd heads the scientific team with his background as a Biochemist, Master Perfumer and Aroma Scientist. Aroma Academy has a unique training program which has been specifically designed to educate members of the Hospitality Industry, to aid Brand Ambassadors to deliver their marketing messages and to help the consumer master their route to expertise with their favorite beverages. With an extensive range of aroma kits including whiskey, gin, wine, beer, rum and bourbon, Aroma Academy has partnered with the likes of Bacardi, Pernod Ricard, Diageo as well as smaller craft distillers and brewers. Aroma Academy trains personnel to “Unlock their Sense of Smell” with Aroma Recognition, and then extend their Aroma Vocabulary before finally unravelling the complicated world of Aroma Profiling. Delivering a specific training technique using the aroma kits, the World of Aroma/Flavor profiles is revealed systematically in a manner that is both easy to follow and enjoyable to experience. Aroma Academy Product and Training Partners are authorized to give full training to clients through Master classes and Introductory sessions.

There are two main reactions happening during oak ageing: the extraction of oak compounds and oxygen diffusion. Using oak alternatives, such as oak mini-staves, oak chips or even tannins and polysaccharides in association with micro-oxygenation (MOX), are effective ways of optimizing the production process and reducing costs, while maintaining full control over the quality of the final product.

• Various forms of oak derivatives are used in winemaking: barrels, staves, chips or oak powder, all coming from the same original material. Each form has its appropriate application depending on the base wine, wine style, timing, production costs, winemaking process, etc. Enartis offers a complete range of chips (Enartis Incanto Chips) and mini-staves (Enartis Incanto Barrel Boost) produced from selected French or American oak, aged 18-36 months and toasted by a unique process to ensure high and consistent quality.

• Through barrels, 20-50 mg/L/year of oxygen is transferred. This amount varies with oak characteristics, production process and age of the barrel. By interacting with wine compounds, oxygen changes aromatics, increases complexity, improves color stability, softens wine phenolic structure and enhances volume. Techniques such as micro-oxygenation can simulate barrel oxygen transfers in a highly accurate way. The amount of oxygen released by MOX is controlled, allowing a precise application, adapted to wine needs. Enartis Micro-Ox is a system developed for micro and macro oxygenation in juice and wine that operates by delivering an effective flow rate of oxygen measured by weight (mg/sec).

Combining MOX with oak mini-staves, chips or tannins and polysaccharides is a more flexible, more controlled barrel alternative adapted to wine composition and needs. For more information, please read our newsletter on oak ageing alternatives.

Click here to view our full technical newsletter on Understanding Oak Ageing.

How to fine-tune your wine
Fining agents help remove undesirable elements or compounds to improve the quality of wine. Fining is not just used in wines for bottle preparation, in some cases there are more benefits from early fining rather than later in the life of a wine. Early fining is most important in the correction of obvious flaws, for example: harsh and unbalanced mouthfeel, off aromas and flavors caused by the wine’s reductive or oxidative state, and even the removal of microbial organisms. In certain situations, early fining will allow the wine to age properly while limiting further treatments that could be needed prior to bottling.

Mechanism of action
The mechanisms of action in fining are diverse and depend on the chemical nature of the fining agent. These interactions can be based on charge, formation of chemical bond, and/or absorption or adsorption of compounds, but mainly two processes are involved that need to happen in sequence: first, flocculation and then sedimentation.

In the case of protein-based fining agents, particles with negative electrical charges are attracted by electrostatic interaction to the positively charged proteins (flocculation).  The dehydration phenomena that takes place on the outer surface of the aggregated particles also plays a part. This effect, which is influenced by metal ions and alcohol, allows hydrophobic interactions to occur between the particles, aiding sedimentation.

Co-fining (flocculation aids)
When fining white, rosé or other low tannin wines, some protein-based fining agents, particularly gelatin and isinglass, which have a positive electric charge, require the addition of negatively charged colloids in order to ensure complete flocculation and, eventually, precipitation. Such negatively charged flocculation aids include: tannin, silica sol and bentonite.

Testing and evaluating fining agents
Trials are essential for evaluating the efficacy of a treatment. Fining agents and concentration ranges used in a trial can be selected on the basis of the change that is desired in the wine. It is important to test several rates and select the lowest dosage needed to achieve the desired effect in order to avoid over-fining.

For fining trials intended to modify the organoleptic status of the product, the most important test of all is a properly conducted sensory evaluation of the fined samples against an untreated control. Additionally, there are several tests that winemakers can use to cross reference with their sensory evaluation (see table 1).

Things to consider when using fining agents

• All fining agents must be added evenly to the volume of wine (or must) that is being treated. If possible, incorporate fining agents using a venturi tube or dosing pump during pump-over or racking.
•  Avoid prolonged use of mechanical stirrers, which can delay the flocculation process.
•  When flocculation aids are used, the following order of addition should be used: tannin must always be added before gelatin, if possible one day earlier; bentonite and silica sol should be added before protein fining agents when treating free run must and wine, and after protein fining agents when treating pressed must and wine.
•  If there is a risk of over-fining with protein fining agents, always end the sequence with bentonite.
•  Always allow one or two hours to elapse between additions.
•  Fining solutions must be used immediately after preparation (allowing only for swelling times, if applicable).
•  If solutions need to be used over two or more days, add 2 g/L of potassium metabisulfite to the solution to inhibit microbial growth.  Never store prepared solutions for more than one week.
•  Protein fining agents should not remain in the wine for more than 10-15 days in the case of gelatin, casein and egg albumin, and 3-4 weeks in the case of isinglass.
•  Avoid temperature differentials in tanks to which fining agents have been added - these create convective movements within the tank that delay the settling of lees.
•  Protein fining agents work best at low temperatures:  10°C (50°F) for gelatin and up to 5°C (41°F) for isinglass.
•  Bentonite works best at temperatures higher than 10°C (50°F)

Allergen-free fining agents, options available
Although the TTB has not yet issued a mandatory labeling requiement for wines produced using allergenic additives, wines that are made or sold in the European Union must list all allergen-derived additives, specifically, products derived from milk and eggs. For this reason, Enartis has developed a range of products that can effectively replace albumin, casein and potassium caseinate. These products are blends of coadjuncts that ensure constant results compared to the use of individual fining agents.

If you have any questions, or would like to get samples to set-up fining trials please give us a call at (707) 838-6312.

Please click here for the complete newsletter.

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.

At present, a problem fermentation is only recognized once it has arisen, but it’s easier to prevent than to treat. Steps can be taken to restore yeast vitality; the success of such efforts depends on correct diagnosis of the root cause of the problem and adapted wine treatment.

Diagnosis:Careful analysis of fermentation conditions and profile provide key information on the reason for fermentation problems. Enartis Vinquiry offers a Fermentation Assessment Panel(Panel 9)that provides essential analysis to determine the cause of the problem and the degree of completion of fermentation. It includes: Alcohol, Acetic Acid, Glucose, Fructose, Malic Acid, Lactic Acid, and a Microscopic Scan.

Principal causes of stuck/sluggish fermentation and wine treatments:The conditions of fermentation, such as temperature, pH, aeration, level of solids, inoculation practices, can all impact the fermentation and lead to an incomplete fermentation.

• Nutrient deficiency: YAN, vitamins and salts determine the yeast biomass population and their activity. Proper analysis of juice composition and careful attention to yeast nutritional and physiological needs reduce the risks of fermentation arrest.
• Survival factors deficiency:sterols and fatty acids improve the yeast cells resistance to stress conditions and increases their viability. The addition of Enartis Nutriferm Advance and oxygen is recommended at 1/3 of fermentation, not later than 8°Brix.
• High Alcohol content: Alcohol participates in the disintegration of the cell membrane and reduces the yeast viability. Brix adjustment and an adapted yeast choice are necessary to deal with high Brix juices.
• Spoilage microbes can inhibit yeast growth and activity that leads to a stuck fermentation and wine spoilage. Lactic Acid bacteria can be removed by using Enartis Zym Lyso combined with SO₂. For a wider spectrum of action, Enartis Stab Micro reduces populations of spoilage yeast, lactic acid bacteria and acetic acid bacteria in wine.
• Toxins, such as residual pesticides, medium chain fatty acids, acetic acid, acetaldehyde, higher alcohols, components released from yeast or spoilage microbes, inhibit the metabolic activity of the yeast. Toxin content can be reduced with bentonite fining, yeast hulls or Enartis Celferm addition.
• Unbalanced sugars ratio: some yeast have more affinity toward fructose than others. When the stuck wine has a high fructose content, the re-start needs to be done with a fructophilic yeast, Enartis EZ FERM 44.

Regardless the cause of the stuck/sluggish fermentation, it is necessary to detoxify and treat the wine before attempting to restart the fermentation.Some types of arrested fermentations may restart without addition of yeast following this treatment. 

Re-inoculation:

• Choose an adapted yeast: resistant to high alcohol, high VA, low nutrition needs, vigorous fermenter and high implantation: Enartis EZ FERM 44
• The nutrient content in a stuck wine is inadequate to support yeast growth. Adding an appropriate yeast nutrient, such as Nutriferm Energy during the starter preparation improves yeast activity and facilitates the acclimation to the potentially hostile wine conditions.
• Acclimation by steps : follow the Enartis protocol on ‘restart a stuck fermentation’

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

impacted this vintage’s yields. The poor conditions during fruit set caused shatter and partial flower pollination. At the same time, the drought aggravated this variability, which is worrying winemakers trying to make picking decisions. The optimal ripeness is difficult to determine and achieve when a vineyard has large berry maturity variation, and even more, when the variation is within the same cluster.

Grape clusters are containing both normal and small berries (chicks and hens). The small berries have few undeveloped seeds or no seeds at all; they are not ripening at the same speed as their properly pollinized counterpart and show a high ratio of skin to pulp. Phenolic maturity might not be reached at the moment of harvest, which can cause color stability issues, lack of structure and low ageing potential. It is important to look at the phenolic composition to understand color stability and adapt winemaking processes. Free anthocyanins, mainly responsible for wine color, are the least stable form of color. Stabilization of wine pigments occurs via co-pigmentation or condensation of anthocyanins.

Grapes are having high sugar levels coupled with high acidity due to elevated malic acid content and high pH. It is essential to make early judicial acid adjustments in the must.

For more information on what we are finding this harvest and Enartis Vinquiry analytical and winemaking recommendations, please click here to view our complete newsletter.

Saccharomyces cerevisiaefor the fermentation of high °Brix musts and late harvest wines.

• Isolate from dried grapes used for production of Amarone

• Strong fermenter that respects varietal characteristics and terroir

• In difficult conditions such as high sugar and alcohol concentration, low pH and low temperature, AMR-1 quickly ferments to dryness, producing clean wines with pleasant black fruit and spice aromas

• During the sur lies phase, it liberates great quantities of mannoproteins and polysaccharides that improve mouthfeel and color stability 

Applications: White and red grapes with high potential alcohol content; fermentation at low temperatures; late harvest wine. 

For more information or to place an order, please call (707) 838-6312.

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!

With harvest rapidly approaching, winemakers and viticulturists rely on Brix as a baseline for determining optimal ripeness in mature fruit. Refractometers are a simple and economical tool to measure Brix in individual berries or composite juice samples with a portable handheld device. Enartis Vinquiry has options for both optical refractometers that are used by looking through an eyepiece, as well as digital refractometers that calculate the Brix and display the reading on a small screen. Both are easy to use and make a great addition to any laboratory or vineyard truck. Enartis Vinquiry carries the following models: 

Atago PAL-1

• Digital
• Handheld
• Pocket-sized best seller
• 0.0-53.0° Brix | ±0.2%
• Automatic Temperature Compensation

Atago PEN-PRO

• Digital
• Handheld
• 0-85° Brix | ±0.2%
• Automatic Temperature Compensation

Alla France Handheld Refractometer

• Optical
• Handheld
• 0-32° Brix | ±0.2%
• Automatic Temperature Compensation
• Water Resistant

Order by August 15^th and receive a 15% discount on any refractometer purchase. Please call (707) 838-6312 for more information.

It is known that copper and other metals are catalyzers of oxidation reactions that can lead to loss of aromas, browning and loss of color. Moreover, copper ions, in particular, can bind varietal thiols, which are characteristic of varieties like Sauvignon Blanc and Muscat, decreasing aromatic complexity and intensity of the resulting wines. 

Enartis Research and Development has worked extensively in developing techniques that allow winemakers to remove copper and other metals to protect varietal aromas at very early stages of fermentation. These techniques include the use of blends of the co-polymer PVI/PVP and yeast derivatives rich in immediately available mannoproteins, sulfur containing amino acids and oligopeptides that can be added at the onset of fermentation to white and rosé wines. 

WHAT TOOLS ARE AVAILABLE?
Two targeted blends were developed and are available in the United States for the 2015 harvest: 

Enartis Pro FT – Also known as Enartis Pro “Free Thiols” is a blend of PVI/PVP and yeast derivatives rich in immediately available mannoproteins, sulfur containing amino acids and oligopeptides. It is recommended for protection of primary aromas of thiolic varieties and, at the same time, promotes the formation of additional thiol compounds by yeast. 

Enartis Pro XP – Also known as Enartis Pro “eXPression” is a blend of PVI/PVP and yeast derivatives rich in immediately available mannoproteins. It is recommended for the protection of aromas and aromatic precursors of non-thiolic varieties allowing for the full expression of the varietal characteristics. 

HOW DOES IT WORK?
Co-polymer PVI/PVP(polyvinyl imidazole/polypirrolidone) has the ability to bind metals. Its non-soluble characteristics allow for its removal through settling or filtration. The PVP component binds specifically to hydroxy-cinnamic acids and stops their oxidative effect.  In some circumstances, hydroxy-cinnamic acids can oxidize and generate cascade oxidation-reaction products (quinones) that can lead to browning.

The sulfur containing amino acids and oligopeptides provide a substrate that can be used by yeast with beta-lyase activity to produce thiols that contribute to the aromatic complexity and intensity of wine. 

The immediately available mannoproteins will be released soon after addition to fermenting must and will contribute to mouthfeel and improve the overall stability of the wine. 

WHEN TO USE ENARTIS PRO FT AND XP?
Enartis Pro FT and XP should be added to fermenting must one day after yeast inoculation. The metal removal properties of these blends require that the insoluble co-polymer is maintained in suspension, which is easily achieved during active fermentation due to CO₂ production. The insoluble components will precipitate easily once fermentation ends, and can be removed through racking. 

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

The following are the latest additions to the Enartis Ferm line:

ENARTIS FERM WS
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. 

ENARTIS FERM AMR-1
Saccharomyces cerevisiaefor the production of late harvest wines. AMR-1 is a high alcohol tolerant yeast selected from dried grapes for the production of Amarone wine. It produces elegant, clean wines that express varietal and regional character. In difficult conditions such as high sugar and alcohol concentration, low pH and low temperature, AMR-1 quickly ferments to dryness, producing clean wines with pleasant black fruit and spice aromas. During the sur lies phase, it liberates great quantities of mannoproteins and polysaccharides that improve mouthfeel and color stability.

ENARTIS FERM Q5
Enartis Ferm Q5 is a yeast strain suitable for the production of high-quality, varietal red wines destined for extended barrel ageing. It helps with the expression of primary aromas from norisoprenoids contained in red grapes. Enartis Ferm Q5 intensifies notes of red fruit (strawberry, raspberry, black cherry) and flowers (violet and rose) naturally present in red grapes by using the aminoacids of juice to produce secondary aromas – esters and higher alcohols. It also increases wine complexity with spicy notes. Due to its excellent extraction capacity, it results in wines with intense and stable color, soft structure, and suited for barrel ageing. Enartis Ferm Q5 is recommended for the production of big, fruit-forward and complex red wines destined for medium and long ageing.

ENARTIS FERM Q CITRUS
Yeast strain selected for the production of varietal white wines characterized by intense aromatic expression. Q Citrus reveals the fruit and floral aromas of grape terpenes and norisoprenoids. At the same time, it intensifies the varietal character by producing zesty and complex notes of citrus (grapefruit), tropical fruit (guava, passion fruit, pineapple) and flowers (jasmine, lime blossom).In the presence of a good source of aminoacids, Q Citrus can help improve the aromatic quality of neutral grapes. Good production of glycerol contributes wine volume and fullness.

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 ageing. 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. 

For more information or to place an order, please call (707) 838-6312.

Enartis Vinquiry's Sanitation Seminar is back!  

Cornell's Randy Worobo, Ph.D. is teaming up with Enartis Vinquiry's Winemaker Eglantine Chauffour, to host the Sanitation Seminar in California and Washington. 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.  

Dates & Locations

•    July 7, 9am - Napa, CA Area
•    July 8, 9am - Monterey, CA Area
•    July 9, 9am - Santa Maria, CA Area
•    July 10, 9am - Walla Walla, WA Area

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

There is still time to register for the remaining sessions of our seminar series on Craft Winemaking with Enartis Vinquiry Winemakers, Eglantine Chauffour and Maria Navarro. This series will cover the basics of winemaking from grapes to bottling and is specifically designed with home and small scale winemakers in mind. 

Introduction to Winemaking – COMPLETED

Maturation and Ageing – COMPLETED  

Finishing and Bottling – June 26
Stabilization, additions, clarification, filtration, blending, quality control, bottling and bottling equipment, packaging 

Grapes and Grape Processing - July 24
Sourcing grapes, vineyard sampling, picking decision, crushing (or not), crushing and pressing equipment, fermenters, temperature control, must and juice treatments/additions 

Fermentation – August 27
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 here or call (707) 838-6312 for details and registration information.

No matter the size of your winery, Enartis Vinquiry and Vintessential have the solution for your in-house testing!! 

Enzymatic analysis plays an important role in maintaining wines for quality and consistency in the final product.  Enartis Vinquiry offers enzymatic test kits from Vintessential Laboratories developed exclusively for the wine industry by professionals that work every day in the wine industry. 

Vintessential Enzymatic Kits for Manual Spectrophotometers
These kits allow any laboratory equipped with a spectrophotometer to measure the following parameters in a precise and time-efficient manner.  The kits include the reagents needed to run either 30 or 100 tests on a manual spectrophotometer. 

• Acetic Acid
• Ammonia
• Amino Acid Nitrogen
• Citric Acid
• D-Glucose/D-Fructose
• Gluconic Acid
• L-Lactic Acid
• L-Malic Acid
• Sucrose

Additionally, Vintessential Laboratories offers excellent technical support, with spreadsheets built into their website for quantifying test results.   Vintessential Enzymatic Test Kits use the same TTB approved chemistry as the Boehringer method.

Vintessential Starter Kit
Enartis Vinquiry also offers a starter kit consisting of all the supplies needed to start using Vintessential Enzymatic Analysis kits. 

• Visible Spectrophotometer (Vintessential V120 or Vintessential V140)
• Transferpette® S, 10µL<100µL
• Transferpette® S, 100µL<1000µL
• Cuvettes (100 pack)
• Cuvette rack
• Roll of Parafilm
• Tips for 2-200µL (5 boxes 96 tips) 480 tips         
• Tips for 50-1000µL (5 boxes 100 tips) 500 tips      

Vintessential Enzymatic Kits for Discrete Analyzer
Also available are kits for autoanalyzers.  They come ready to use with no mixing or preparation required.  This cuts down on preparation time and increases stability due to a lower pH.  Currently available are the following kits, which contain reagents for 500 tests: 

• Acetic Acid
• Amino Acid Nitrogen (coming soon)
• Ammonia (coming soon)
• D-Glucose/D-Fructose
• L-Malic Acid

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

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!

Join Enartis Vinquiry Winemakers, Eglantine Chauffour and Maria Navarro, for a five part seminar series on craft winemaking. This series will cover the basics of winemaking from grapes to bottling and is specifically designed with home and small scale winemakers in mind.  

Introduction to Winemaking – April 29
Overview of the process, concept of style, sanitation, equipment and winery choices, overview of analysis, SO2 management, sensory evaluation 

Maturation and Ageing – May 29
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 – June 26
Stabilization, additions, clarification, filtration, blending, quality control, bottling and bottling equipment, packaging 

Grapes and Grape Processing - July 24
Sourcing grapes, vineyard sampling, picking decision, crushing (or not), crushing and pressing equipment, fermenters, temperature control, must and juice treatments/additions 

Fermentation – August 27
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 or all five sessions for $300 per person. 

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

Please click here or call (707) 838-6312 for details and registration information.

Preparing for bottling season can be challenging. So many things need to be planned and executed to ensure everything runs smoothly. Glass needs to be produced, cases printed, labels need to be approved and printed on time, corks need to be tested for TCA and, of course, the wines need to be stable before the scheduled bottling date! 

The goal of stabilizing wines prior to bottling is to prevent the formation of sediments in the bottle. Traditional tartrate stabilizing methods like cooling, contact seeding and electrodialysis prevent precipitation by separating unstable natural ionic salts from the wine. While these methods have been widely used in the industry, they can be very expensive, require copious amounts of water, impact the organoleptic qualities of wine and might require more time than anticipated. 

Enartis offers the “Chill Out” program, with a wide range of products for tartrate stabilization of white and rosé wines. These colloidal stabilizers work by inhibiting the nucleation and growth of tartrate crystals and prevent their precipitation. The use of colloidal stabilizers help speed up wine preparation, respect wine sensory properties, removes the need for refrigeration and may reduce production costs. 

Colloidal stabilizers like Cellogum L (Carboxymethyl Cellulose) do not modify the organoleptic qualities of blends and effectively stabilize wines at dosage rates of 50 to 200 mL/hL. 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. 

Citrogum® is a Gum Arabic that 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. Citrogum® also 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.  

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 by enhancing sensory quality and overall mouthfeel. 

Our “Chill Out” program is not only products; Chill Out consists of people who provide the experience and knowledge gained worldwide. We offer technical and analytical support (CMC and Citrogum® Panels) necessary to help you choose the best way to stabilize your wines.  Are you ready for bottling?

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

With the rising costs of barrels, oak alternatives are becoming very popular. Enartis offers the Incanto Barrel Boost Range of mini-staves to extend the life of your barrels, and help design the flavor profile of your wine. Each Barrel Boost product has a unique sensory profile, allowing the best application for your wine.  

Incanto Barrel Boost is produced from select oak, aged 18-36 months and toasted using a unique and original process to ensure high quality. 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 smoothness; qualities particularly appreciated by today’s consumers.  

Incanto Barrel Boost is available in six different profiles:
    Vanilla – Vanilla, Oak, Coconut, Hazelnut
    Cream – Vanilla, Coconut, Butter, Cappuccino
    Special Fruit – Spices, Toast, Chocolate, Fruit
    Caramel – Toasted Hazelnut, Caramel, Cappuccino, Vanilla
    Toffee – Toasted Coffee, Hazelnut, Vanilla, Apricot
    Dark Chocolate – Toasted Cocoa, Black Coffee, Toasted Nuts, Pepper

Please click here for a Wines & Vines article on blind-tasting Barrel Boost trials. 

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

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

Enartis Vinquiry offers a wide range of oak products and services to help you enhance the quality of your wine during both fermentation and ageing. 

Incanto Range of Oak Chips and Barrel Boost Mini-Staves
The Incanto Range of oak chips and mini-staves 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 smooth characteristics; qualities particularly appreciated by today’s consumers. 

Enartis Tan & Unico Oak Tannins
During maturation and pre-bottling, tannins can be used for different applications. Tannins derived from oak or other wood can be used to increase structure, reduce astringency, reduce perception of green character, improve aromas and reduce the amount of fining needed. Oak tannins can be used to compensate for lack of structure or for increasing ageing potential in wines aged in barrels for extended periods of time. Also, tannins can be used to supplement oak character in wines stored in used barrels or counterbalance the aggressive impact of oak tannins from barrels.  

NEW 2015: Enartis Tan Dark Chocolate!!
Tannin obtained from French oak with extended seasoning and medium-heavy toast. Enartis Tan Dark Chocolate enhances sensory characteristics such as chocolate and spice aromas, structure and softness found in barrel-aged wines. Tan Dark Chocolate also helps integrate tannin and aromatic components of used barrels. It also helps prevent and correct reductive odors.  

Oak Aroma Compounds Panel
The Oak Aroma Compounds Panel provides an insight into the contribution of components released by oak on flavor profiles. This panel includes nine different compounds that are responsible for different sensory contributions. It is recommended to evaluate different oak treatments (different barrels, oak alternatives, oak tannins), as well as for determining the evolution of oak aromas during ageing and benchmarking against previous vintages and/or competitor’s wines. For wine, distilled beverages and oak material samples.
Panel includes: Lactones (cis and trans), Vanillin, Eugenol, Isoeugenol, Guaiacol, 4-Methyguaiacol, Furfural and 5-Methylfurfural. 

For details on our range of oak products and services, click here or call (707) 838-6312 for more information.

We want to thank everyone who visited us at last week’s Unified Wine & Grape Symposium and made the show a great success! 

Two of our most popular features at Unified included our Chill Out and Brett Off programs. 

Chill Out
No More Cold Stabilization! Chill Out consists of a series of operations that, from harvest to bottling, stabilize wine without the use of refrigeration. The techniques speed up wine preparation, respect wine sensory qualities, avoid the need for refrigeration and reduce production costs. 

Brett Off
In order to prevent and control the development ofBrettanomyces, some tools are available to the winemaker; however, the best way to manage microbes and avoid spoilage is to be proactive. Brett Off consists of procedures and products to prevent, detect and treatBrettanomyces and other spoilage organisms. 

Please click on the links above or call (707) 838-6312 for more information.

Stop by our booth #1210 to see what is new for 2015! 

ENARTIS FERM WS –After 25 years success in liquid form, WS yeast is now available in dry form. Isolated from late harvest Zinfandel from Williams-Selyem Winery, WS is one of the most robust California yeast strains. Enartis Ferm WS, well-suited for a wide spectrum of red and white varietals, is also recommended for fermentation of high °Brix juice and to restart stuck or sluggish fermentations. It respects varietal and terroir characters and augments fruit and spice expression.  

ENARTIS STAB MICRO –Remove spoilage organisms through fining! A preparation of chitosan, Enartis Stab Micro interacts with wine microorganisms, reduces their growth, and precipitates them. It also improves wine clarification and filterability and controls the growth of a large number of unwanted yeast and bacteria that can spoil wine during ageing and/or bottling. Enartis Stab Micro also helps reduce off-flavors produced by unwanted microorganisms. 

VERIFLOW BRETT –Veriflow®Brettanomyces bruxellensis (BRETT) delivers a new, ultra-sensitive and user-friendly class of diagnostics to the wine industry. The patented technology allows for real-time PCR tests with the ease-of-use associated with flow-based assays. The result is an effective and rapid system that minimizes sample preparation, offers same-day results, and provides easy-to-interpret data.  

CHILL OUT – No More Cold Stabilization! Chill Out consists of a series of operations that, from harvest to bottling, stabilize wine without the use of refrigeration. The techniques speed up wine preparation, respect wine sensory qualities, avoid the need for refrigeration and reduce production costs. 

ENARTIS MICRO-OX - 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. 

PLANTIS AF-P – Plantis AF-P is a pure, gluten-free potato protein. 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.  

ENARTIS TAN DARK CHOCOLATE – Tannin obtained from French oak with extended seasoning and medium-heavy toast. Enartis Tan Dark Chocolate enhances sensory characteristics such as chocolate and spice aromas, structure and softness found in barrel-aged wines. Tan Dark Chocolate also helps integrate tannin and aromatic components of used barrels. It also helps prevent and correct reductive odors. 

VINEO UNSTABLE PROTEINS – Immunological-based technique to specifically target proteins involved in protein haze. It detects the presence of unstable proteins in wine and determines the exact amount of bentonite needed to eliminate all of these proteins. Because of the kit’s accuracy, wine preserves its organoleptic characteristics.

It is supplied in ready-to-use kits with easy handling and simple protocol, providing highly specific and precise results through the immunoassay, which gives results that are easy to read and interpret. 

We hope to see you soon! Please call (707) 838-6312 for more information.

A preparation of chitosan, Enartis Stab Micro interacts with wine microorganisms, reduces their growth, and precipitates them. It also improves wine clarification and filterability and controls the growth of a large number of unwanted yeast and bacteria that can spoil wine during ageing and/or bottling. Enartis Stab Micro also helps reduce off-flavors produced by unwanted microorganisms.

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

This Thanksgiving we wish to thank our clients for the meaningful relationships we have built during these 35 years of business. We are honored by and appreciate the loyalty and trust all have placed in our services, products and team over the years.  

Cheers to the next 35! 

About Enartis and Enartis Vinquiry
Enartis is a world leader in premium enological coadjuncts, designed to be of the highest quality and reliability. Enartis goes beyond the traditional concept of winemaking product sales through the integration of its yeasts, nutrients, enzymes, tannins, polysaccharides, gums and other materials into specific application strategies and protocols, together with knowledgeable technical support. With tailored solutions and subsidiaries on six continents, Enartis meets the needs of winemakers worldwide. 

Enartis Vinquiry is the US subsidiary of Enartis. In addition to carrying the Enartis winemaking product line, the company provides analytical services to the wine and beverage industries. Enartis Vinquiry’s Windsor laboratory has ISO 17025:2005 accreditation which verifies the high quality of analytical services provided to its clients. The full-service laboratories have all of the equipment wineries need to supplement their in-house analysis. Not only does Enartis Vinquiry perform basic chemistry tests, it is able to carry out specialized analyses such as microbiological spoilage, TCA detection, fining trials, stability tests, the AWRI Tannin Portal, smoke taint analysis, distilled beverage testing and many more.

2014 will be on record as one of the earliest harvests ever, but some challenging end-of-fermentations are still being dealt with, mainly due to high Brix levels.  

When facing stuck or sluggish fermentations, we recommend performing a Fermentation Assessment Panel (Panel 9) to have a snapshot of the wine and allow insight into the cause of the problem(s). If lactic acid bacteria populations are high, treatment with Lysozyme (Enartis Zym Lyso) before restartingthe fermentationis recommended to prevent these bacteria from consuming sugars and producing VA. If stuck fermentations are mainly due 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. Along with our Restart Protocol, the use of EZ Ferm 44, a highly fructophilic yeast, will help ensure complete consumption of residual sugars, particularly fructose. 

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

Vineo^TM Unstable Proteins kits are now available through Enartis Vinquiry. 

These test kits rely on an immunological-based technique to specifically target proteins involved in protein haze. It detects the presence of unstable proteins in wine and determines the exact amount of bentonite needed to eliminate all of these proteins. Due to the kit’s accuracy, treated wine preserves its organoleptic characteristics. 

Some of the benefits of using Vineo^TM Unstable Proteins include:

• Same-day results
• No false positives of false negatives (only targets the proteins that have been identified to cause protein haze)
• Determines the accurate, lowest amount of bentonite that will help achieve full protein stability

The kits come ready-to-use with easy handling and simple protocol, providing highly specific and precise results through the immunoassay, which gives results that are easy-to-read and interpret. 

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

Despite a good number of freeze-dried bacteria cultures on the market and many inoculated wines that complete malolactic fermentation (MLF) in a timely manner, some wines still present a challenge for MLF. High alcohol, high SO₂ levels or low temperature are the most common causes of unsuccessful malolactic fermentations. Other inhibitory conditions such as stuck or sluggish alcoholic fermentations, high tannin content, pesticides residues, or fatty acids should be also considered, as they can lead to difficult ML fermentations.

To maximize the rate of successful MLF, Enartis Vinquiry has developed a methodology that helps the winemaker to understand how challenging MLF will be and identify the best ML strain to use in a specific wine.

This methodology, based on malic acid consumption in controlled conditions, will rate the wine/ML bacteria strain pairing from 1 to 3, where:

• 1 - favorable conditions for ML

• 2 - difficult conditions for ML

• 3 -very difficult conditions for ML

This Quick Malolactic Activity test is done using the 3 bacteria strains from the Enartis ML range: ML One, ML Silver and ML MCW.

In cases where the ML Success Index is 3, our team of Enologists and Winemakers will propose additional trials that may include the use of detoxifying agents, pH adjustments and fining, among other.

Cost of the test:

• Without fining/adjustment trials: $100/sample

• With fining/adjustment trials: $150/sample

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

Enartis Vinquiry is pleased to announce that 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 strongest California yeast strains.  

The unique characteristics of this strain make it a remarkable choice for premium wines and challenging to make in the active dry form. 

After extensive research and trials performed by our microbiologists at Enartis Vinquiry and Enartis in Italy, Enartis Ferm WS is now available in dry form, making its use and storage simpler, and readily available for use throughout the world. 

Enartis Ferm WS, well-suited for a wide spectrum of red and white varietals, is also recommended for high °Brix juice and to restartstuck or sluggish fermentations.

About Enartis and Enartis Vinquiry
Enartis is a world leader in premium enological coadjuncts, designed to be of the highest quality and reliability. Enartis goes beyond the traditional concept of winemaking product sales through the integration of its yeasts, nutrients, enzymes, tannins, polysaccharides, gums and other materials into specific application strategies and protocols, together with knowledgeable technical support. With tailored solutions and subsidiaries on six continents, Enartis meets the needs of winemakers worldwide.

Enartis Vinquiry is the US subsidiary of Enartis. In addition to carrying the Enartis winemaking product line, the company provides analytical services to the wine and beverage industries. Enartis Vinquiry’s Windsor laboratory has ISO 17025:2005 accreditation which verifies the high quality of analytical services provided to its clients. The full-service laboratories have all of the equipment wineries need to supplement their in-house analysis. Not only does Enartis Vinquiry perform basic chemistry tests, it is able to carry out specialized analyses such as microbiological spoilage, TCA detection, fining trials, stability tests, the AWRI Tannin Portal, smoke taint analysis, distilled beverage testing and many more. 

For further information, please visit www.enartisvinquiry.com or call us at (707) 838-6312.

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.

The world famous ML bacteria isolate from Sonoma County is now available in freeze dried form ready for direct inoculation.

ENARTIS ML MCW was isolated in 1981 from a Chardonnay produced at Matanzas Creek Winery. Due to its ability to produce diacetyl, it contributes buttery character, aromatic complexity, softness and broadness to wine flavors.

ENARTIS ML MCW has an outstanding ability to conduct fast malolactic fermentations (MLF) in wines with high alcohol content or low pH. It is recommended for red, white and sparkling wines.

It is available in packages to treat 25 or 250 hL of wine.

Please contact us at (707) 838-6312 for additional information.

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

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

Plan ahead and save! Mention “Harvest Discount” when placing an order of $500 or more through July 31^st and receive a 10% discount. 

Some restrictions apply: 

• Ship date must be on or prior to August 15.

• Offer may not be combined with any other discounts or promotions.

To place your order or for more information, please call (707) 838-6312 or emailorderdesk@enartisvinquiry.com.

The herbaceous character that can be found in some wines obtained from under-ripe grapes is usually attributed to the presence of methoxypyrazines. Actually this family of compounds is specific only to Cabernet franc and Sauvignon, Merlot and Sauvignon blanc. 

But what about other grape varietals?
In varietals other than Bordeaux grapes, the unpleasant green notes come from the so-called “C6 compounds”: alcohols and aldehydes with 6 atoms of carbon that are responsible for the typical cut grass aroma. The presence of these compounds in grapes depends on the lack of ripeness and bad management of antioxidant protection during the pre-fermentation stage.  

What can we do to eliminate the herbaceous character from C6 compounds?
C6 compounds are sensitive to oxidation and micro-oxygenation is beneficial. From C6 compound oxidation, the correspondent fatty - hexanoic acid - acid is formed. Because hexanoic acid has a higher threshold, usually herbaceous notes disappear but the hexanoic acid, itself, has a cheese-like aroma! 

Recent studies suggest another and more pleasant way of eliminating herbaceous characters coming from C6 compounds. During alcoholic fermentation, C6 compounds can react with “sulfur donors” like cysteine or glutathione and form the precursors of thiols such as 3-mercapto hexanol. Then, the precursor can be converted into 3-mercapto hexanol by yeast strains with beta-lyase activity and, by consequence, contribute passion fruit notes for whites or black currant notes for reds. By adopting this biochemical strategy, not only is it possible to eliminate the defect, but also turn this negative into a positive - from veggie to tropical!

Ripen up! Enartis recommendations for turning vegetal into tropical:

1. In the case of unripe grapes, protect them from oxygen during pre-fermentation operations with AST/ Tan Rouge (red grapes) Tan Arom/Blanc/AST (white grapes) in order to limit the generation of more C6 compounds by enzymatic oxidation of lipids.

2. At yeast inoculation, provide “sulfur donors” by addition of Enartis Pro Arom/Blanco.

3. Ferment with yeast strains with beta-lyase activity able to hydrolyze thiolic precursors generated during fermentation and reveal tropical characters in white wines (Enartis Ferm Aroma White and ES 181) and black fruit notes in red wines (Enartis Ferm ES 488).
   

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

Describing Wine Mouthfeel

Presented by Enartis Vinquiry and Sue Langstaff  

Mouthfeel is recognized by winemakers as an important characteristic of quality in wine, yet mouthfeel lags behind other wine sensory attributes. It describes a category of tactile sensations, related to oral (mouth) tissues and their perceived condition, for instance, "drying" or "coating" as opposed to texture, which sensations are related to the wine itself. 

The term "mouthfeel" is not universally used among wine professionals or as a characteristic for judging and scoring wines in competitions. Some wineries have their own in-house mouthfeel terms to communicate among winemaking staff when developing and maintaining house styles. The purpose of this two-hour seminar is to better understand wine mouthfeel. It is geared to winery management, enologists and hospitality staff with some training in sensory evaluation.  

Topics include:

• Taste vs. mouthfeel
• Definition of mouthfeel
• Mouthfeel characteristics such as astringency, bitterness, acidity, heat, smooth,  bubbly, heavy, etc.
• Australian Red Wine Mouthfeel Wheel
• Factors influencing mouthfeel

Participants will evaluate wines which have been adjusted with various compounds to demonstrate mouthfeel characteristics. Attendees will come away with knowledge to make better winemaking decisions and confidence in their ability to communicate mouthfeel perceptions.     

May 28^th, 9am-Noon - EVQ Education Center - Windsor, CA  

Fee
$200/person
No refunds will be given the day of the seminar or thereafter. 

For details and registration information, please click on the link above. Due to limited class size, advance registration is required.

Enartis Vinquiry and Intelli'Oeno partner to bring California two workshops focused on wine aromas:  

Molecular Basis of Wine Aroma 
and 
Maximizing Volatile Thiols from Vine to Bottle

Both seminars will be led Marco Li Calzi, PhD

Molecular Basis of Wine Aroma
Topics for this 8 hour seminar include:
  -  Aromatic Base Families: fruity esters, acetates, ethyl esters of fatty acids, iso- acids,
     higher alcohols, fatty acids.
  - The volatile compounds associated with some grape varieties (Varietal Compounds):  
     terpenols, rotundone, thiols, lactones,  nor- isoprenoid, aliphatic aldehydes.
  - Aromatic Families that play a role in the ageing of wines:
         - Wood aromas: whiskey lactone, vanillin, volatile phenols (from wood);
         - Compounds associated with oxidation: isoaldehydes, methional,
            phenylacetaldehyde, sotolon;
         - Compounds associated with reduction: benzylmercaptans, furfurylthiols.
  - Deconstruction of wine aroma: exercises on white and red wines.
June 3^rd, 8:30am - 5:30pm
June 5^th, 8:30am - 5:30pm　

 
Maximizing Volatile Thiols from Vine to Bottle
Topics for this 4 hour seminar include:
  - Varietal thiols: nature, chemistry, history
  - Biosynthesis (pathway 1 and 2)
  - Aroma contribution of varietal thiols
  - Blind tasting of wines spiked with varietal thiols molecules
  - Maximizing varietal thiols in the vineyard
  - Maximizing varietal thiols in the winery
  - Blind tasting of Sauvignon blanc from different world wine regions
June 4^th, 8:30am - 12:30pm
June 6^th, 8:30am - 12:30pm

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

For details, pricing and registration information, please click on the link above. Due to limited class size, advance registration is required.

Several methods for oxygen measurement have been developed over the years for the beverage industry. Many of these technologies are destructive and time consuming.

The FT System L.SENSOR.O₂ is a non-destructive and non-invasive laboratory test instrument used to measure internal pressure and O₂ and CO₂ content in plastic and glass containers. The test is simple, fast and repeatable. Because the test is non-destructive, an unlimited number of tests can be conducted on the same container. This allows for the measurement of O₂ and/or CO₂and internal pressure of the same container over any period of time. The system can be used for carbonated soft drinks, beer, and wine applications, as well as still products.

The FT System L.SENSOR.O₂system uses a tunable diode laser absorption spectroscopy technique. Certain molecules, when in the gaseous state, have a particular and unique frequency where they absorb light. This allows the measurement of the presence and quantity of a specific gas with an optical method. The L.SENSOR.O₂ uses the latest generation of lasers to inspect gas in the headspace of the container. The laser emits a beam at a specific frequency on one side of the container and a receiver measures the beam after it has passed through the headspace of the container. The patented technology gives L.SENSOR.O₂ the ability to perform the measurement independent of the color or material of the bottle.

The L.SENSOR.O₂ will detect:

• Total Pressure (Ptot at actual temperature and at 20 ⁰C)

• Partial CO₂Pressure (P CO2 at actual temperature and 20⁰C)

• Dissolved CO₂ (g/L or V/V) in containers with internal pressure up to 116psi (8 bar)

• O₂ in the headspace in containers with internal pressure up to 45psi (3 bar)

• Dissolved O₂ (mg/L) in containers with internal pressure up to 45psi (3 bar)

• Time and date of measurement for data control

• Measurement temperature

Please contact us at (707) 838-6312 for more 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.

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.

Enartis Vinquiry is excited to announce the addition of a large meeting space, offices and warehouse to our Windsor branch. This building, located directly behind our main office, houses the new Enartis Vinquiry Education Center. The Education Center, 765 sq feet, will host upwards of 30 people for various seminars, meetings and classes throughout the year. Planned topics include: 

• Microscope Workshops

• TCA Threshold Testing

• Mixology

• Chill Out – Alternatives to Cold Stabilization

• Introduction to Winemaking

• Micro-Oxygenation and Oak Alternatives

• Mouthfeel

• Ageing Process

• SO₂ Management

• And much more!

The large, customized warehouse in this building will provide increased storage space and improved efficiency. This will allow our hard-working warehouse staff to better serve clients and EVQ employees with a warehouse geared to handle the growth and ever changing landscape of the industry.

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

Stop by our booth #1111 to see what is new for 2014! 

CHILL OUT – No More Cold Stabilization! Chill Out consists of a series of operations that, from harvest to bottling, stabilize wine without the use of refrigeration. The techniques speed up wine preparation, respect wine sensory qualities, avoid the need for refrigeration and reduce production costs. 

ENARTIS MICRO-OX - 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. 

INCANTO CHIPA RANGE – Range of chips 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 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. 

CHECK STAB α2012 LIFE - the newest generation instrument for conductivity-based tartaric stability testing in wine. It is an automatic analyzer with computer-integration and data management, using CheckStab Net® software (included with purchase). 

Phenolic Fingerprint Panels - Phenolic Analysis made Simple! Both the Grape and Wine Phenolic Fingerprint Panels 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. The optional benchmarking feature allows for the comparison of your vintage with others of the same varietal on a global or regional scale. 

L.Sensor.O₂ Measurement System- A non-destructive and non-invasive laboratory test instrument used to measure internal pressure and CO₂/O₂ content in plastic and glass containers. The test is simple, fast and repeatable. Because the test is non-destructive, an unlimited number of tests can be conducted on the same container. This allows for the measurement of CO₂/O₂ and internal pressure of the same container over any period of time. The system can be used for carbonated soft drinks, beer, and wine applications, as well as still products. 

Mextar®2.0.en Decision Support – Predict and manage chemical-physical equilibria in wine. It simulates various winery operations and predicts variations during tartaric precipitation, malolactic fermentation, secondary fermentation of sparkling wine, acidification and deacidification. 

WINY – Pure, high quality potassium metabisulfite. Winy’s multiple functions are indispensable in winemaking. It is capable of oxygen scavenging, preventing oxidation, killing unwanted microflora, rendering polyphenols more soluble and it acts as an antioxidasic agent against oxidases (laccase and tyrosinase). 

We hope to see you soon! Please call (707) 838-6312 for more information.

L.Sensor.O₂ Measurement System

In certain varieties of white wine, such as Pinot Grigio, Chenin Blanc, and Sauvignon Blanc, there may be the possibility of a reaction called “pinking”, where the normally white wine exhibits a pink blush.  This is observed occasionally, and in certain years, may be more pronounced.  Pinking is the result of wine produced in a reductive style, with a subsequent rapid exposure to air.  This exposure converts  flavenes in the wine to their corresponding red flavylidium salts.

In order to determine if the wine has this tendency to turn pink, very simple testing may be done.  White wine color is typically tested using Spectrophotometry.  

For the Pinking test, the initial absorbance of the sample is tested, an aliquot of Hydrogen Peroxide is added and the sample is left to sit overnight in a dark cabinet at room temperature.  The wine is observed for pinking potential as compared to a control, and the absorbance at 420, 500 and 520nm is tested on both the control and treated sample.  Wines with hues less than 2.0, difference between control and peroxide-treated at 500 nm greater than 0.050 AU and/or intensities greater than 0.3, indicate a greater potential to pink. 

In order to treat the occurrence of pinking, there are few effective treatments. Traditionally PVPP and or carbon have been used, but they are of limited effectiveness and can substantially alter the sensory attributes of the wine. In recent years we have followed the recommendations outlined in the article “Treatments for pinking alteration in white wines,” by Lammela-Raventos et al, Am J. Enol. Vitic 522 (2001) and have been able to effectively prevent the occurrence of pinking using a combination of PVPP and Ascorbic Acid. This combination still has some sensory downsides, so, we now offer Citrostab rH. 

Citrostab rHis a complex blend of citric acid, ascorbic acid, potassium metabisulfite and Gallic tannins. It is a pre-bottling co-adjunct for the efficient stabilization of wine redox potential and protects bottled wine from undergoing oxidation alteration, especially pinking. The SO2 in Citrostab rH, present in a correct ratio with the Ascorbic Acid, prevents the SO2 in the wine from being consumed by the Ascorbic Acid in Citrostab rH.  Trials in our laboratory have shown Citrostab rH to be as effective as Ascorbic/PVPP treatment, but far less detrimental to the sensory profile.  

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

As stated by the North Bay Business Journal, Winnovation awards “recognize problem-solvers whose ingenuity has helped the industry operate more efficiently, effectively and responsively.” Enartis Vinquiry is honored to be among 10 business chosen by Wine Industry Network for this award.

Enartis Vinquiry started as a small laboratory in Sonoma County, and after 30+ years of close day-to-day interaction with the wine industry, it became the go-to supplier for most aspects of winemaking needs, from harvest to bottle.
In recent years, Enartis Vinquiry has become part of the world leader in winemaking products, Esseco Group, and became the North American point of access for all that this leading manufacturer of premium winemaking products has to offer. Enartis Vinquiry was the first company to propose innovative solutions for tartrate stabilization, such as carboxymethyl cellulose, coupling the sale of the product with analytical and experienced technical support from our team of winemakers and enologists. Most recently, Enartis Vinquiry has been proposing effective alternatives to allergenic fining agents through the use of plant proteins, extensively tested and validated by the Esseco Group worldwide. In addtition, EVQ has continued the development of microbial isolates from US terroirs, already having two commercial yeasts (WS, the Williams Selyem isolate available in a liquid concentrated culture and also in an active dry form beginning in 2013, and Q7 from Fantesca Winery, available in liquid form), and MCW bacteria (available in build-up culture form (liquid and freeze dried), and since 2013 in the direct inoculation form). We are proud of keeping up with our claim of “Blending Innovative Technology with Unparalleled Service”. 

For more information, please visit www.enartivinquiry.com.

Each harvest brings a new year with new challenges. This year, acid levels came in from the vineyard either extremely high or extremely low with corresponding TAs, causing concerns with pH levels and SO₂management. From the winemaker’s perspective, pH may be the single most important chemical parameter in premium wine production as it is known to have significant effects on:

• Biological stability: The lower the pH, the less chance for bacterial growth, and the higher the pH, a greater chance for bacterial spoilage
• Color: At higher pH values, color tends to be in the blue range and highly unstable with precipitation of pigments. At pH 3.0 approximately 40% of free anthocyanins are in ionized colored form, while at pH 4.0, only 11% are in the colored form.
• Oxidation rate: Higher pH wines tend to be poised toward oxidation. 
• Protein stability: With respect to protein, lower pH tends to foster more rapid precipitation of unstable fractions.
• Bitartrate stability: Potassium ions play a critical part in the distribution of tartaric acid into its various forms of bitartrate and tartrate.
• Overall palatability: High pH wines generally can be described as flat, while overly acidic wines are too “tart”.
• Sulfur interactions: At lower pH values, you need far less sulfur to protect wine, while at higher pH readings, more SO₂ is needed to increase the molecular fraction that has anti-microbial activity.

How much acid (or deacidifying agent) is needed to achieve a targeted pH or TA?

One route to follow would be doing bench trials to achieve target pH or TA, but these don’t allow you to measure the impact of cold stabilization on the pH or TA of wine.

Enartis Vinquiry offers an analytical panel called “Predictive Tartrate Stability Panel” that uses Mextar® 2.0.en Software to predict the impact of acid additions on pH, TA, and tartrate stability in wine.

Using typical analytical data like density, alcohol content, pH, total acidity, tartaric acid, K+, and Ca++ (relative to calcium tartrate precipitation), acidification/de-acidification operations can be simulated as well as chemical changes resulting from malolactic fermentation thus giving the proper information to winemakers for their acid adjustment needs.

Moreover, it can also give practical indications in innovative ways for tartaric stability, control of the chemical-physical status of wines and buffer capacity.

Effergran – Making SO₂ management easy!

For easy SO2 management after alcoholic fermentation and ML conversion, Enartis Vinquiry offers the effervescent forms of potassium metabisulfite – Effergran and Efferbarrique. The granular, effervescent form allows for additions directly to wine with no need for mixing or dissolving in water. Effergran and Efferbarrique are available in the following sizes:

• Efferbarrique: 2 grams of SO₂, box of 40 packets, 12 boxes per case
• Effergran 5: 5 grams of SO₂, box of 25 packets, 12 boxes per case
• Effergran 125: 50 grams of SO₂in 125 gram bag
• Effergran 250: 100 grams of SO₂ in 250 gram bag
• Effergran 1 Kg: 400 grams of SO₂in 1 Kg bag

Target pH has been reached and SO₂ has been added. Now what? 

Once the target pH is reached and the initial SO₂ addition is done, it will be important to define a monitoring plan that includes: 

• Check Free SO₂, VA and a microscan at least on a monthly basis; higher frequency for wines with high pH, residual sugar, or low alcohol) 
• Microbe Monitoring during Ageing (at least once every quarter)
  • Red Wines:
    • PCR for Brettanomyces, Pediococcus and Lactobacillaceae
    • Ethylphenols
    • Culture for Bacteria and Brettanomyces
• White Wines:
• PCR for Pediococcus and Lactobacillaceae
• Culture for yeast and bacteria 

For support in managing pH and SO₂ in your wines, please contact us at (707) 838-6312.

For more information visit www.enartisvinquiry.com

Completing malolactic fermentation (MLF) is just as important as completing alcoholic fermentation. It plays an important role in the winemaking process and helps to shape a wine style and character as well as ageing potential. Understanding your options for different bacteria strains that fit your needs and using a nutrient for the bacteria are also critical. Different analytical methods for MLF monitoring also allow for easier control of the process to ensure completion.

1.   Which bacteria to use?

Depending on wine pH and alcohol, there are ample strains of MLF bacteria which will not only fit the wine’s needs, but also ensure completion. In years where pH or alcohol can be an issue, it is very important to find the right strain for your wine.

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 sensory character of the wine. 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 capacity 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 with the ability to reduce vegetative characters present in some wines. Alcohol tolerance is above 15% with a pH minimum of 3.1.

Enartis ML MCW: Culture Oenococcus oeni isolated, tested and developed by Enartis Vinquiry that has been used commercially for over 25 years. Available for direct inoculation (active freeze-dried form) or for build-up culture (in the freeze dried or liquid form), 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.

2.  Which nutrient to use?

Once a strain has been selected, it is important to also make sure it has the proper nutrition it needs to complete the fermentation process. ML nutrient will not only aid in ensuring a complete fermentation, especially under difficult conditions, but also it will aid in speeding up the process.

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).

Nutriferm Osmobacti: New nutrient developed to help selected bacteria survive in wine under difficult conditions. When used at end of rehydration phase, it improves bacterial resistance to osmotic shock and increases the rate of surviving cells at inoculation. Nutriferm Osmobacti is rich in yeast polysaccharides, amino acids, cofactors and vitamins. It will result in a quicker start and a faster conclusion of malolactic fermentation. The typical dosage is 2 g/hL (.2 lb / 1000 gal).

3.   Delaying / inhibiting fermentation:

Lysozymeis an enzyme targeted at delaying malolactic fermentation and in some cases, completely inhibiting bacteria. Enartis Zym Lyso is a purified granular enzyme extracted from egg albumin which will not clump in water when ready for addition to wine. Dosage is 10-20 g/hL to delay and 30-50 g/hL to inhibit MLF.

4.  Monitoring the ML Fermentation:

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 to lactic acid is completed. The tests come in kits of 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 panel includes Alcohol, pH, Titratable Acidity, Free & Total SO₂, Volatile Acidity, Malic Acid and Glucose + Fructose.

Malolactic Fermentation Assessment Panel - Panel 10: This set of analyses is crucial to monitor your bacteria and ensure a complete malolactic fermentation. It is particularly useful for troubleshooting sluggish or stuck MLF. The panel includes Alcohol, Volatile Acidity, Total SO₂, Glucose + Fructose, pH, L-Malic Acid and a Microscopic 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.

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.

The yields of this early growing season are higher than expected and many red varieties historically that have been picked weeks apart are now being harvested almost at the same time. This brings fermentation space issues that may require faster turnaround of fermentation tanks.

Also, the recent rains have opened the door to higher levels of Botrytis, making it particularly important to address any risk of oxidation due to laccase activity.

Enartis has been working very closely with winemakers worldwide to develop winemaking strategies maximize color extraction and stabilization to better benefit from the quality of the grapes.

Starting with adequate anti-oxidant protection of must, the use of Effergran (effervescent SO₂) in harvesting bins or gondolas combined with another SO₂ addition and the use of a tannin blend like the Enartis Tan Fermcolor at reception will allow optimal protection against oxidation and spoilage microorganisms.

Among these winemaking strategies, the use of enzymatic preparations containing endo-protease activity, like the Enartis Zym Color Plus, accelerate the extraction of color and tannins, as well to degrade the proteins that may precipitate grape skin tannins that are extracted during fermentation. This early release of color and tannins from grape skin, combined with the presence of acetaldehyde, will allow the formation of condensed color (stable pigment) through acetaldehyde bridges during the first 2-3 days after the onset of fermentation.

At this point it is also recommended to increase the available tannin that will participate in color condensation. Grape seed tannins are known to be the most reactive and effective for color stabilization. Enartis has developed several formulations containing grape seed tannin: Enartis Tan Fruitan, Enartis Tan Color and Enartis Pro Tinto. While Tan Fruitan provides only tannin, Tan Color also provides peptides with anti-oxidant properties, and both contribute to color stabilization via condensation and co-pigmentation. Enartis Pro Tinto provides grape seed tannin as well as mannoproteins that help to stabilize color, and contribute to roundness and increased mouthfeel.

Once fermentation is finished, there is a window of opportunity to promote more color condensation via acetaldehyde bridges. With the abundance of free anthocyanins after pressing, the use of micro-oxygenation combined with the addition of Enartis Tan Microfruit will create conditions for optimal color stabilization prior to ML fermentation.

For additional information please go to www.enartisvinquiry.com or contact us at 707 838-6312.

Promoting Color Stability in Red Wines Style Sheet

The 2013 harvest in California arrived early, accompanied with good quality and ripeness.

In our labs throughout California, we have been finding high Brix levels and in some cases adequate TA levels, usually associated with high pH levels, due to high potassium concentrations in juice.

Acidification of musts will be necessary in most cases in order to achieve adequate pH levels for a healthy fermentation, as well to avoid acid additions after alcoholic or malolactic fermentation. It is important to head off high pH problems in the must stage before dealing with them in the wine stage.

Most winemakers prefer to do the bulk of their acid additions pre-fermentation as the perception is that the acid “marries” better at this point. Post-fermentation acid additions are sometimes perceived as being “hot” and not as harmonious as pre-fermentation additions.

Pre-fermentation acid additions lower the pH of the juice/must helping to control spontaneous bacterial growth that can result in serious spoilage. It is also known that higher pH wines tend to brown and age more quickly, and there is anecdotal evidence to suggest that lower pHs in the must phase can lead to larger proportions of stable, polymeric color. Large-scale acid additions to wine can also result in highly tartrate unstable wine with tartrate precipitation in the bottle a real possibility.

To help winemakers take the guesswork out of pre-fermentation acid additions, Enartis Vinquiry offers the Predictive Guide for Acid Adjustment in Juice which calculates the final pH of wines post malolactic fermentation (MLF). From this service, the client will receive:

• the initial pH and TA of the juice/must
• the predicted pH and TA if no additions were made
• a range of potential pHs – for example, 3.5, 3.6, 3.7, 3.8
• the amounts of tartaric acid needed to achieve these final pHs
• the juice/must pH and TA after the tartaric acid addition
• as mentioned above, the final pH post MLF as well as the estimated TA

By knowing the concentrations of tartaric and malic acids in juices, as well as a juice’s buffering capacity, we can predict pH shifts as a result of acid additions, or through the effects of malolactic fermentation. Due to a juice’s unique buffering capacity (its ability to resist change in pH), each juice’s pH will be affected differently due to changes in acid concentrations throughout primary and secondary fermentations.

There are certain requirements needed by Enartis Vinquiry to provide customers with the above information. A comprehensive Juice Panel (Panel 3) is needed, as the malic, tartaric, potassium, pH, TA and Brix numbers are all used for the Predictive Guide for Acid Adjustment. The buffer capacity also needs be performed (this involves a juice titration and calculation). Finally, some indication of a target pH should be expressed and whether the juice/must will be put through MLF. The sample should be representative of the must, without onset of fermentation – preferably at the end of a cold soak if that is being done.

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

Harvest is upon us and Enartis Vinquiry is here to help. From our ISO 17025 Accredited Laboratory to our amazing line of Enartis products, our customer service staff knows just what you need. Our aim is to be of assistance to you so that you can focus on what matters most – your wine!

With this in mind, our couriers continue to offer the best back up to you and your team through sample pickup and product delivery to your doorstep. We have optimized our courier routes to focus on collecting samples, delivery to the lab, and getting analytical results to you in the shortest time we can in order for you to make critical decisions. To this end, the couriers’ morning routes will center on sample pickups, while most product deliveries will be made in the afternoon. This allows for an improved level of service with:

1. Timely delivery of samples back to our lab for same-day analytical results
2. Better capability for same-day order delivery
3. The chance to pick up last-minute samples in the afternoon.  Please make sure that samples are ready for pick up at the time of the call, as our couriers could be just around the corner! 

EVQ Couriers – Tom Deeley, Doug Peterson and Frances Magno 

Tom covers our Napa Valley route every morning and Northern Sonoma County in the afternoon. 

Doug covers our Northern Sonoma County and Mendocino County routes in the morning and the Napa route in the afternoon. 

Courier service is also available in the areas surrounding our Paso Robles and Santa Maria branches. Frances Magno covers San Luis Obispo County with daily routes in the early morning and afternoon from SLO to Paso Robles and surrounding areas. Courier service in Santa Barbara County is also available daily. For same-day sample pick up, please call before 11am and before 9am for same-day order delivery. Next day service can be ordered at any time. 

It is easier than ever to Request a Courier Sample Pickup! You can:

Call your local office:  

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

Email:  courier@enartisvinquiry.com

Go to:  www.enartisvinquiry.comand “Request Sample Pick-up”

Call Tom or Doug directly  

• Tom – (707) 953-5373  
• Doug – (707) 236-2329

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. 

Flat Rate Shipping for Samples for Out-of-California Clients
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. 

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

Store, analyze and benchmark wine and grape analytical data online!

What is the WineCloud?
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 phenolics attributes in red grapes, ferments and wine samples based on UV/Visible spectral readings.
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. 

Why is it Important?
Having all your analytical data in a single location with built-in graphic tools allows for:
  •  Comparisons of current data with previous vintages
  •  Monitoring grape ripening, allowing for optimal choice of harvest date
  •  Tracking of ferments and identification of fermentation problems
  •  Comparison of data from internal winery trials
  •  Benchmarking of your analytical data by region, variety and vintage

 
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 ferment management to achieve desired phenolics and color profiles
  •  Pressing and blending decisions
  •  Fruit grading and allocation 

What does it involve?
There are two different options for accessing the WineCloud:
   (a)   Grape & Wine Standard Access; and
   (b)   Grape & Wine Standard + Tannin Access.

Standard Access provides users with the ability to store, analyze and benchmark both grape and wine analytical data.  Standard + Tannin Access provides the standard functions but also allows users to calculate tannin, phenolics and color measurements on grapes, ferments and wine samples by uploading UV-Vis spectral data. 

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

Our experts at Enartis and Enartis Vinquiry have worked for years to help our clients monitor and optimize fermentations. We offer a full range yeast, malolactic bacteria, nutrients, enzymes and more to meet all of your fermentation needs!

Mention "Harvest Discount" when placing your 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.

Please visit www.enartisvinquiry.com for our harvest product offerings or 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.

Please visit www.enartisvinquiry.com for our harvest product offerings or call (707) 838-6312.

In 2013, Enartis Vinquiry partners with Fruition Sciences to correlate your results from fruit analysis with vineyard and environmental data. Combining agronomical and enological expertise into one solution to make the most of your data!

Benefits:

• Precise indicators to track maturation
• Expert and innovative sampling protocols to learn more from your results
• Agile solutions, with real-time information, alerts and instant reports

The service includes:

1) Vineyard Monitoring Web-application by Fruition Sciences

• Automatic and real-time upload of your fruit analytical results
• Sync with your weather station to track the vintage effect on plant and fruit development
• User-friendly interface to gather vineyard information, compare it and allow you to make educated vineyard decisions

2) Analytical Services by Enartis Vinquiry

• Fruit analysis packages to track the entire maturation cycle
• Discounts up to 28% on analysis fees when signing up for this program

A step-by-step approach:

1) Sign up for a Fruition Sciences account

     Fruition Sciences service includes:

• Website set-up
• Automatic upload of fruit and weather data
• Integration of pressure bomb measurements (predawn leaf, midday leaf or stem water potentials)
• Color-coded alerts, push notifications and weekly reports
• Easy reports and analysis
• All website features including block details, Google mapping, phenology...

2) Plan your analysis program

    a: Grape Maturation Tracking:

• Grape Quality Monitoring Panel - Includes: Brix, pH, TA, Berry Weight and Count
• Glucose + Fructose
• L-Malic Acid

     b: Berry Sensory Analysis (ICV method):

         Includes rating level (from 1 to 5) of:

• Pulp maturity
• Pulp aromatic level
• Skin maturity
• Seed maturity

3. Grape Phenolic Fingerprint Panel:

         Includes analysis for total anthocyanins, total tannins and total pigments to monitor ripening and phenolic development in the vineyard.

4. Botrytis Panel:

          Includes analysis for determination of Botrytis infection and degree of fruit damage, such as: % incidence of Botrytis, laccase activity test, gluconic acid, volatile acidity and glucan screening.

3) Special discounted pricing

        Fruition Sciences Program (annual fee for 2013)

• Website set-up => Starting at $100 for 10 blocks: 50% discount vs regular pricing
• Website license => Starting at $400 for 10 blocks

Discounted Enartis Vinquiry Analysis Packages
    Grape Maturity Monitoring - $85
    Berry Sensory Analysis – Basic - $45
    Berry Sensory Analysis – Comprehensive - $85
    Grape Phenolic Fingerprint Panel - $55
    Botrytis Panel - $68 

Interested? Please contact:
    Fruition Sciences: virginie@fruitionsciences.com  
    Enartis Vinquiry: customerservice@enartisvinquiry.com

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.