Stabilisation School


Friday, October 15, 2021


10:00 AM Africa/Johannesburg

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10.00 Welcome – Lida Malandra

10.10 Enhancing the perlage in sparkling wines – Greta Lanfranchi

10.30 Hideki: The Super-Tannin to Protect Wine Naturally – Barbara Scotti

11.00 Concepts and principles for the filling of wine in Bag-in-Box - Carien Coetzee

11.40 Closing – Lida Malandra

Enhancing the perlage in sparkling wines

The appearance of foam is one of the most important organoleptic characteristics of sparkling wines, The effervescence is caused by the generation of bubbles in the irregularities of the glass surface, a phenomenon known as heterogeneous nucleation. The foaming properties of sparkling wines depend largely on their chemical composition that decrease surface tension and increase the viscosity of the film among bubbles. Along with proteins, positive effects have been attributed to the mannoproteins released by yeasts during alcoholic fermentation, especially during the autolysis that occurs in the bottle during aging of sparkling wines. Enartis developed a strategy to help the foamability of sparkling wine: Surlì Mousse is an inactivated yeast rich in mannoproteins, its goal is to improve the quality and the foam stability, enhance mouthfeel and balance, improving the aromatic expression and the perlage. Nowadays we mainly consider two different methods to make sparkling wines: Charmat and traditional, PetNat (short for Pétillant Naturel) stands in the middle of them. The natural fermentation is interrupted, the wine is bottled and finishes fermentation in bottle, due to remaining lees presence a production method that is extremely variable.

Hideki: The Super-Tannin to Protect Wine Naturally

Hideki, which means “splendid opportunity” in Japanese, is the result of Enartis' more than two years of research and development on natural polyphenols. Hideki represents a significant step forward in protecting wine with natural products, as it offers effective metal removal (chelating) and antioxidant protection, alternatively to or in synergy with sulfur dioxide, to preserve fresh aromas and color. Additionally, it naturally slows the growth of microorganisms that can alter wine composition and organoleptic quality due to the combination of tannins that differ in composition and chemical structure which carry out a microbiostatic activity against various potentially harmful microorganisms. Compared to other tannins on the market, Hideki represents an important step forward in terms of effectiveness due to the combined action of the tannins which have been selected and purified to enhance its antioxidant, antiradical and antimicrobial performances which are rather scarce in traditional products.

Concepts and principles for the filling of wine in Bag-in-Box

Earlier this year, SAWIS revealed Bag-in-Box (BiB) wine has, for the first time in history, outsold bottled wine in South Africa. Even though BiB products are designed for quick convenient consumption, shelf-life issues are commonly reported. This presentation will cover the basic concepts and principles for the filling of wine in BiB and provide technical specifications and recommendations to maximise the wine’s shelf life and ensure the intended wine quality reaches the consumer. 


    Mrs Carien Coetzee

    Basic Wine Managing Director

    Dr. Carien Coetzee is a South African Oenologists who completed her Ph.D. at Stellenbosch University focusing on oxidation and wine aroma compounds.
    After working in the research and industry environments, she started Basic Wine in 2019, a business aiming to bridge the gap between research and practice and through that assist winemakers and wine consumers to better understand wine.
    She has a specific interest on the effect of winemaking practices and packaging on wine quality.

    Mrs Greta Lanfranchi

    Enartis Sparkling Wine Specialist

    Greta studied Viticulture and Enology at the University of Milan.
    During the 2015 harvest she worked in a winery in Oltrepo’ Pavese as assistant winemaker on a project concerning the extraction of anthocyanins and polyphenols from the two main grape varieties in Oltrepo’, namely, Croatina and Barbera.
    After her graduation she joined Enartis, where she assisted the laboratory in setting up analysis methods focused on tannins, helping winemakers around Italy by giving them technical support during the vinification process.
    In 2019 she began to specialize in sparkling winemaking, gaining experience in different wineries in sparkling wine in Sonoma Valley (USA), Cava (Spain), Champagne, Franciacorta and Prosecco regions (Italy).

    Mrs Barbara Scotti

    Enartis Marketing Manager

    After working for one of the most famous producers of Amarone in Verona, Barbara joined Enartis. After 10 years in the technical department, first as technical advisor first and later as R&D manager, she is now the marketing and product manager for yeast at Enartis.