Zenith: A Revolution in Tartrate Stabilization · PERFORMANCE –HIGHLY UNSTABLE WINES 7 318 75 42...
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Zenith: A Revolution in Tartrate Stabilization Jasha Karasek Winemaking Specialist, Enartis USA DATE 2/20/20
Transcript of Zenith: A Revolution in Tartrate Stabilization · PERFORMANCE –HIGHLY UNSTABLE WINES 7 318 75 42...
Zenith: A Revolution in Tartrate Stabilization
Jasha Karasek
Winemaking Specialist, Enartis USA
DATE 2/20/20
AGENDA
Overview
Why Zenith?
How to use Zenith
Vinquiry Labs Testing for Zenith
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WHY ZENITH?
Innovation
Performance
Quality
Sustainability
Cost Effectiveness
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INNOVATION – WHAT IS ZENITH?
Zenith is based on a revolutionary new molecule potassium polyaspartate (KPA)
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(Salified poly-aminoacid)
L-Aspartic acid HeatPolysuccinimide
+ H20
KOH
K-polyaspartate (KPA)
PERFORMANCE – LONG TERM / EXTREME CONDITIONS
5
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
1 2 3 4 5 6 7 8 9 10 11 12
% p
reci
pit
ate
Time (weeks)
% Precipitate for Control treatments over time
Wine 1
wine 2
Wine 3
Wine 4
Wine 5
Wine 6
Wine 7
7 unstable white/ rose wines in 3 months cold storage -4 C
PERFORMANCE – LONG TERM / EXTREME CONDITIONS
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PERFORMANCE – HIGHLY UNSTABLE WINES
7
318
75
42
0
50
100
150
200
250
300
350
Control CMC (10 g/hL) KPA (10 g/hL)Δ
μS/
cm2
406
70 56 44
0
50
100
150
200
250
300
350
400
450
Control CMC (10g/hL)
CMC (20g/hL)
KPA (10g/hL)
Δμ
S/cm
2
229
42 4027
0
50
100
150
200
250
Control CMC (10g/hL)
CMC (20g/hL)
KPA (10g/hL)
Δμ
S/cm
2
Wine 1Wine 2 Wine 3
ΔμS Stability level
WHITE WINES
< 30 very stable
30 - 50 stable
50 - 70 at risk
> 70 unstable
19.2% 30.6% 32.7%
QUALITY – AVOIDING OXIDATION
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QUALITY – MAINTAINING ACIDITY
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QUALITY - MAINTAINING COLOR WITH ZENITH COLOR
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QUALITY - MAINTAINING COLOR WITH ZENITH COLOR
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Control
ΔµS/cm = 89
Color intensity reduction:
9.6%
Zenith Color 200
mL/hL
STABLE
Test 6 days -4°C
SUSTAINABILITY - STABIWINE
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SUSTAINABILITY – ENERGY USE = CO2
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0 0.2 0.4 0.6 0.8 1 1.2 1.4 1.6
Chilling
Electrodialysis
Resins
Gum Arabic
CMC
Mannoproteins
KPA
kg CO2 eq./ hL wine produced
Energy Used
Equipment
Additives
Processing aids
Coadjuvants
StabiWine 2015
SUSTAINABILITY – WATER USE
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0 5 10 15 20 25
Chilling
Electrodialysis
Resins
Gum Arabic
CMC
Mannoproteins
KPA
L water used /hL wine produced
StabiWine 2015
COST EFFECTIVENESS
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0 50 100 150 200 250 300 350
Chilling
Mannoproteins
Electrodialysis
CMC
Gum Arabic
Resins
KPA
Cost € / 100 hL
StabiWine 2015
HOW TO USE ZENITH
Prepare wines for Zenith, Bentonite fining for Zenith
Test wine for both tartrate and colloid stability for final blend. Vinquiry offers this testing
Added to wine just prior to bottling, post filtration
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Modified filterability index
Tim
e (s
ec)
VINQUIRY LABS TESTING FOR ZENITH
Panel offerings by Vinquiry labs:
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Sample Name Description $ / Sample
Sample
volume (mL)
Bentonite Fining for
Zenith®
Determines amount of chosen bentonite to stabilize
wine for use with Zenith®98 750
Zenith® for
White/Rose Panel
Checks tartrate stabilization efficacy with Zenith® Uno,
Checks colloid stability134 750
Zenith® for Red PanelChecks tartrate and color stabilization of wine with
Zenith® Color165 750
Zenith® for Sparkling
Panel
Checks tartrate stabilization efficacy with Zenith® Uno,
checks colloid stability 134 750
OTHER EXCITING TOOLS COMING SOON
SURLI KPA
STAB CLK + KPA
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