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Functionalized Mesoporous Silica: A Revolution in Wine Protein Stability Management
October 14, 2025 @ 8:00 am – 9:00 am PDT
Protein stabilization challenges nearly every wine producer worldwide.
While strategies vary, one common approach dominates: bentonite.
Despite its effectiveness, bentonite presents significant drawbacks: wine volume loss, labor-intensive application, extended treatment time, sensory quality reduction, and metal release.
These limitations explain why few producers truly want to use it, yet continue doing so due to lack of alternatives.
Until now.
Enartis’ research has developed a new material offering drastically reduced wine losses, minimized treatment time, metal cation removal, and preserved sensory properties.
This webinar is a re-broadcast of a presentation delivered at Enoforum 2025 (Europe’s largest winemaking conference), translated into English and now available to the international winemaking community.
