References to protein use in winemaking appear throughout the history of enology. However, both the fining materials and the objectives of their use have evolved significantly over time in response to industry demands and market expectations.

During the past twenty years, extensive research has focused on proteins derived from plants, including peas and potatoes, as a replacement for traditional animal-derived proteins. Learn more about the innovative work Enartis has performed to make plant-based fining agents that meet the performance needs of the wine industry here.

Questions? Contact your local technical sales representative or call 707 838-6312.