ENARTIS NEWS TIME FOR ROSÉ

Rosé wines are defined by their pink color, simplicity, steps in rosé wine production are critical and require elegance and freshness. Whatever your style, some the adoption of specific technical measures.

PRE-FERMENTATION PHASE Protection Against Oxidation duration and temperature of maceration impact • Enzymatic oxidation of juice happens quickly and wine quality as follows: causes browning, production of vegetal notes and o Cold: lighter color, bigger expression of loss of varietal aromas. Every effort to minimize fermentation aromas, higher acidity, lower pH. oxidation will be rewarded with a better-quality o Warm: more intense color, bigger extraction of wine. varietal aromas, lower acidity, higher pH. • Work at cold temperatures during all pre- o Long: more intense color, more roundness, more fermentation steps to slow oxidative reactions. sugars, lower acidity, higher pH. • Reduce oxygen contact by working fast under inert • In the press, a maceration enzyme such as gas or using antioxidant agents. EnartisZym Arom MP improves color and protein stability, polysaccharide and aroma extraction, Harvest and Transport and increases free run yield. • Start planning for making rosé wine in the vineyard and base picking decisions on the balance Settling between acidity and sugar. Healthy fruit and early • Aim for juice turbidity between 80 and 200 NTU for acid adjustments are highly recommended. optimal yeast performance during fermentation. • Harvest overnight or early in the morning for cool This will favor the production of high quality rosè grapes. Avoid long transport times and maceration wine. Higher turbidity increases herbaceous aromas in transport bins. and reduces aromatic cleanliness and softness. • If there will be juice creation during harvesting and • Use EnartisZym RS, a rapid pectolytic enzyme, to transport, spread AST on the bottom of the bin for speed up the settling process. antimicrobial and antioxidant protection of the • If necessary, do corrective fining and color juice. treatments: o Claril SP removes oxidation precursors, oxidized Destemming, Pressing and Maceration molecules and off-aromas. • Destem to avoid extracting herbaceous aromas o EnartisPro FT removes heavy metals that and green tannins. catalyze oxidation reactions and improves wine • Based on the intended rosé style, press grapes antioxidant protection and ageing potential. directly or do preferred maceration, knowing that

FERMENTATION PHASE The synthesis and release of aromas happens during fermentation. Wine style depends on grape aromatic compounds, yeast, yeast nutrition and fermentation temperature.

INTENSITY VARIETIES RED FRUIT STONE FRUIT CITRUS FLORAL SPICE HERBACEOUS BALANCE COLOR COLOR

Syrah Dark Fushia

Merlot Medium Pink

Grenache Light Orange

Cinsault Light Pink

Pinot noir Light Pink

Cabernet

Medium Pink Sauvignon

Mourvedre Dark Purple

Sangiovese Medium Pink

Zinfandel Medium Purple

Pinotage Medium Purple

Yeast Fermentation Temperature • EnartisFerm Red Fruit increases varietal aroma • Cold (12-14°C): Longer fermentation, more expression and promotes the production of red fruit secondary aromas, lower total acidity. and red berry characters and improves color • Warm (18-20°C): Increase thiol and varietal aroma stability. expression. • EnartisFerm Vintage White reveals varietal aroma and produces a creamy palate. Tannins, Oak Alternatives, and Yeast Polysaccharides • EnartisFerm Perlage for perfectly clean and elegant • EnartisTan RF: Blend of condensed tannins varietal aroma with a soft and rich palate. extracted from exotic wood species. Improves • EnartisFerm ES U42 produces intense rose aroma color stability and the expression of red fruit notes. and a full, round, soft palate. • EnartisTan Skin: Tannin extracted from the skin of • EnartisFerm ES181 reveals thiols, increases aroma unfermented white grapes which enhances thiol complexity and produces fresh and pleasant wines. expression. • Incanto NC White: Blend of oak, acacia tannins and Yeast Nutrition yeast derivatives that increases the flavor of fresh • Nutriferm Arom Plus: Autolyzed yeast-based fruit and enhances softness and volume. nutrient. Provides the branched chain amino acids • EnartisPro Blanco: Inactivated yeast rich in free that yeast use to produce esters and other mannoproteins and sulfur amino acids which aromatically active compounds. produces rosés with young, intense, fresh color and • Nutriferm Advance: At 1/3 alcoholic fermentation, improves thiol expression. improves yeast activity, detoxifies wine and reduces • EnartisPro FT: Like EnartisPro Blanco, increases thiol production of H2S. expression while the PVI-PVP in the blend significantly improves wine resistance to oxidation.

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FOUR COMMON STYLES OF ROSÉ

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POST-FERMENTATION: PRESERVATION OF WINE QUALITY Maturation, Stabilization and Bottling profile while protecting color and aroma form Oxygen is the primary enemy of rosé wines. At oxidation. racking and during cellar operations, protect wine At settling, clarification and filtration, the addition of with inert gas, maintain a high content of dissolved EnartisTan SLI helps consume dissolved oxygen while CO2 and a temperature of around 13-14°C (55-57°F). respecting wine organoleptic characters and The addition of EnartisStab SLI helps to maintain a low increases freshness. At bottling, Citrostab rH performs redox potential and consequently preserves aroma the same function. For tartaric stabilization, the use and color. Additionally, a tannin like EnartisTan of Zenith Uno as an alternative to cold stabilization Fruitan helps maintain a desirable fresh and fruity minimizes the risk of oxidation.

For more information, please call Enartis USA’s technical services at (707) 838-6312.

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