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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° (80-90°C) 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 Détente

processes, here are some recommendations based on our knowledge and practical experience.

Flash Détente and Thermovinification Management with Enartis Solutions

At the crusherAdd 150 g of Enartis Tan FP (with healthy grapes) or Enartis Tan Rouge (with moldy grapes) per

ton of grapes.

Why?1) Tannins protect color and aromatic compounds from oxidation prior to Flash Détente;

2) Tannins help precipitate grape proteins, thus improving color stability. In fact, during Flash

Détente, grape berries release anthocyanins (red colored compounds), soluble tannins and

proteins. If not removed by exogenous tannins, proteins react with grape tannins causing

them to precipitate. This lack of grape tannins can lead to loss of color and to browning

post-alcoholic fermentation.

After Flash DétenteImmediately after Flash Détente, while all chemical reactions are still rapid, add 2-4 mL of Enartis

Zym Color Plus per 100 kg grapes to warm juice.

Why?Enartis Zym Color Plus is a pectolytic enzyme specially designed for thermovinification. It is active

at temperatures up to 158°F (70°C) and is effective in improving juice clarification (settling and

centrifugation) and filterability. Heating grapes to 176-185° (80-90°C) inhibits all endogenous

enzymes, including endogenous pectinases. If exogenous pectolitic preparations are not added,

later filtrations and clarifications can be difficult. Fast elimination of solids can prevent theappearance of reductive and vegetal notes.



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

FERMENTATIONWithout skin contact

After Flash Détente, grapes must be quickly pressed and the juice centrifuged*.

Within 4-6 hours from Flash Détente,

• 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 Détente maximizes color extraction, with fermentation without skins the

quantity/quality of tannins released during the treatment is not sufficient to stabilize it. It iscritical 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 contactWhen 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.