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ENARTIS VINQUIRY
7795 Bell Road - Windsor, CA 95492
Tel: 707 838 6312 - Fax: 707 838 1765
www.enartisvinquiry.com
The indications supplied are based on our current knoledge and experience,
but do not relieve the user from adopting the necessary safety precautions.
Revision: July 2012
The appearance of off flavors can be caused by high solids content during fermentation. The
inactivation of endogenous pectinases after heating to 176-185 (80-90C) makes settling and
centrifugation difficult and the clarification of juice is not always sufficient to ensure clean aromas.
Considering all the advantages and disadvantages of thermovinification and Flash Dtente
processes, here are some recommendations based on our knowledge and practical experience.
ENARTIS VINQUIRY
7795 Bell Road - Windsor, CA 95492
Tel: 707 838 6312 - Fax: 707 838 1765
www.enartisvinquiry.com
The indications supplied are based on our current knoledge and experience,
but do not relieve the user from adopting the necessary safety precautions.
Revision: July 2012
FERMENTATION
Without skin contact
After Flash Dtente, grapes must be quickly pressed and the juice centrifuged*.
Within 4-6 hours from Flash Dtente,
add 40 g/hL of Enartis Tan Fermcolor and 20 g/hL of Prolie Tinto or Prolie R.
Why?
1) Tannin addition to warm juice results in maximum color stabilization and antioxidant
protection.
2) While Flash Dtente maximizes color extraction, with fermentation without skins the
quantity/quality of tannins released during the treatment is not sufficient to stabilize it. It is
critical to add tannins effective for color stability and with good sensory quality. In a wine
poor in endogenous tannins, the sensory impact of exogenous tannins can be dramatic.
3) Polysaccharide addition helps color and aromatic stability, improves mouthfeel and softens
wine.
*Some wineries prefer to float juice after flash and pressing. Floating with 20-25 g/hl of
PULVICLAR produces the best color and process speed. The use of 10-15 g/hL of bentonite in
flotation in conjunction with Pulviclar improves lees compaction.
With skin contact
When fermentation is conducted in a traditional manner with skin contact,
at 1/3 sugar depletion add 20 g/hL of Prolie Tinto
an addition of 5-8 g/hL of Fermcolor should be done soon after pressing, possibly in
conjunction with macro-ox (dosage and time to be evaluated for each specific wine).
Why?
Prolie Tinto helps color and aromatic stability, improves mouthfeel, softens wine and masks
vegetal character.
Fermcolor in combination with macro-oxygenation helps color stability and contributes to building a
soft/sweet structure.
ENARTIS VINQUIRY
7795 Bell Road - Windsor, CA 95492
Tel: 707 838 6312 - Fax: 707 838 1765
www.enartisvinquiry.com
The indications supplied are based on our current knoledge and experience,
but do not relieve the user from adopting the necessary safety precautions.
Revision: July 2012