Let's continue our journey about sulfite free wine and in this case we are going to talk about the more and more natural wine; because despite Covid and the pandemic, research in the world of wine is going hard, all over the world. Even in Italy, a country which is already a leader in the production of wine, it is also among the most advanced ones in terms of technologies for the vineyard and cellar. In terms of mechanics, certainly, but not only. And it is the Italian company Enartis, which is part of the Esseco Group, an Italian and Piedmontese industrial reality that for almost a century has been developing technological innovation and production capacity for the world of inorganic chemistry and oenology, to launch Hideki on the market, "an innovative tannin with antioxidant, anti-radical, demetallizing and microbiostatic action, obtained through the selection and purification of molecular fractions of some of the most effective tannins used in oenology", explains the company.
A sort of "supertannin" born from a research on natural polyphenols lasted over two years, and with a meaningful name, since Hideki in Japanese means "wonderful opportunity". And that, according to the company, represents a significant step forward in the protection of wine with natural products, "because it offers an effective demetallizing and antioxidant protection, as an alternative or in synergy with sulfur dioxide, reducing the dosage, to preserve a fresher aroma and color in the wine".
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A result obtained thanks to the use of new research techniques, or already known but used in an innovative way. "In particular, the voltammetry technique has allowed Enartis to select new raw materials and to increase its know-how in purification, focusing in an important way on some properties of polyphenols, specifically useful in oenology. This progress of knowledge has been concretized in the new super tannin Hideki: a great and concrete help from nature to produce more and more healthy wines, whose blend contains a selected tannin and two purified tannins, a combination that increases the spectrum of microbiostatic action of the product also in terms of pH range; a technical tannin, polyvalent, that can be used to make wines less oxidizable, to refresh tired wines, to better manage microbiological alterations". Well, all this could be frightening, but let's not forget that cellar practices, unknown to most of us, have existed for a long time, such as adding MCR (Concentrated Rectified Must) in those grapes that have difficulty in reaching full phenolic ripeness, a practice allowed by law as it is not a matter of sugaring. Therefore a natural help is welcome, even if it is a laboratory one, instead of an artificial one. Anyway, let's always remember the famous sentence by Johann Wolfgang Goethe: Life is too short to drink mediocre wines. Cheers!
by Giuseppe De Luca on January 24.2021