ZENITH APPLICATION GUIDELINES - An Easy Step-By-Step Guide to Preparing Wines for Zenith Use - ENARTIS
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ZENITH® APPLICATION GUIDELINES
An Easy Step-By-Step Guide to Preparing Wines for Zenith Use
What is Zenith®?
Zenith® is an innovative range of wine stabilizers containing Potassium Polyaspartate (KPA), approved for use in
winemaking under the 27 CFR 24.250 for the stabilization of potassium bitartrate in all types of wines. KPA is a new
wine treating material, produced from L-aspartic acid, developed, and patented by Enartis.
Why should I use Zenith®?
Zenith® is a revolution in tartrate stabilization and allows winemakers to easily and effectively tartrate stabilize
wines. Here are some reasons for using Zenith® instead of chilling, electrodialysis or other colloidal stabilizers:
• Highly effective for potassium bitartrate stabilization
• Long-lasting stabilization
• Environmentally sustainable – no energy, water, or cleaning required
• Easy-to-use – Zenith is simply mixed into the wine before bottling
• Improve wine quality – avoid oxidation and losses in acidity which occur from chilling
• No sensory impact – Zenith is respectful to your wine’s sensory attributes
• Cost effective – no wine losses or labor required, no capital investment
• Low impact on filterability
Which type of Zenith® should I use in my wine?
For tartrate unstable white, rosé or red wines use Zenith Uno
Zenith Uno is a solution of Potassium Polyaspartate (KPA) and sulfur dioxide. It stabilizes potassium bitartrate and
does not impact color unlike other stabilizers such as carboxymethyl cellulose (CMC).
For tartrate unstable and/or color unstable red and darker rosé wines use Zenith Color
Zenith Color is a solution of Potassium Polyaspartate (KPA), filterable Acacia verek gum Arabic and sulfur dioxide.
The KPA in the blend stabilizes potassium bitartrate, while the filterable gum Arabic stabilizes color.
For tartrate unstable sparkling base wines use Zenith Perlage
Zenith Perlage is a solution of Potassium Polyaspartate (KPA), mannoproteins, and sulfur dioxide. It stabilizes
potassium bitartrate in sparkling base wines, while improving the foam quality of the resulting sparkling wine.
The indications supplied are based on our current knowledge and experience, but do not relieve the user from adopting the
Revision: April 2021
necessary safety precautions or from the responsibility of using the product(s) properly.
Enartis USA Inc.
7795 Bell Road | Windsor, CA 95492 | Tel. +1 (707) 838 6312 | Fax + 1 (707) 838 1765 | www.enartis.com
How do I test my wines for treatment with Zenith?
STEP 1. PROTEIN STABILIZATION (WHITES AND ROSÉS)
Because Zenith can react with unstable wine proteins and colloids, we recommended performing a protein fining
trial to ensure your wine is ready to be treated with Zenith. This testing is very similar to standard bentonite fining
trials for heat stability and will ensure compatibility between your wine and Zenith. It is very important to only
begin this testing and protein fining once all major modifications to the wine have been completed. This includes
blending, acid adjustment, clarification, concentrate additions, enzyme addition, and other fining treatments.
• PROTOCOL FOR WINES THAT HAVE NOT YET BEEN HEAT STABILIZED
1. Choose a fining agent for protein stabilization. We recommend Claril ZW, a plant based fining blend
made specifically for preparing white and rosé wines for Zenith. It helps to achieve full protein stability
with lower additions than simply using bentonite.
2. Obtain the candidate wine and dose 5 sample bottles with 0, 10, 20, 30, and 40 g/hL of Claril ZW (or
bentonite), invert samples 3 times and allow samples to settle overnight in a refrigerator.
3. Filter all samples with 0.45-micron filter and add 100 mL/hL of Zenith Uno to each sample. Measure
initial turbidity (T1) of samples with a turbidimeter.
4. Heat all samples in a water bath set to 80°C (176°F) for 2 hours, then allow to cool at room temperature
for 3 hours.
5. After cooling, measure turbidity (T2) of samples. If the difference T2 – T1 is less than 2 NTU, the sample
is considered stable.
6. The lowest dosage rate which obtains stability should be applied to the batch of wine. If none of the
dosage rates achieve stability you may need to increase the dosage to greater than 40 g/hL and
repeat the fining trial.
After treating the full batch with your selected fining agent (Claril ZW or bentonite), perform a heat
test to confirm the protein and colloid stability (steps 3 through 4). If ΔNTU of the sample is less than 2
NTU, then you can proceed with tartrate stability checks.
• PROTOCOL FOR WINES THAT HAVE ALREADY BEEN HEAT STABILIZED
If you have a wine which you would like to stabilize with Zenith that is already heat stable and has had all the
final adjustments made (acidulation, concentrate additions etc.) you can test the wines compatibility with Zenith
by conducting steps 3-5 above. This modified heat stability test is called a colloid stability test, and it is
recommended to ensure your wine is compatible with Zenith. If your wine does not pass this test, you will need to
proceed with additional fining using bentonite or Claril ZW.
The indications supplied are based on our current knowledge and experience, but do not relieve the user from adopting the
Revision: April 2021
necessary safety precautions or from the responsibility of using the product(s) properly.
Enartis USA Inc.
7795 Bell Road | Windsor, CA 95492 | Tel. +1 (707) 838 6312 | Fax + 1 (707) 838 1765 | www.enartis.com
STEP 2. POTASSIUM BITARTRATE (KHT) STABILITY CHECKS (WHITES, ROSÉS, & REDS)
Based on our experience, the recommended addition rate of 10 g/hL of KPA (corresponding to 100 mL/hL of
Zenith Uno or Perlage and 200 mL/hL of Zenith Color) fully stabilizes the majority of wines. Nevertheless, we
recommend confirming the tartrate stability post-treatment.
To confirm your wine will be fully stabilized with Zenith addition, we recommend performing tartrate stability
checks. This can be done by many commercial wine labs and is typically called a “Zenith Panel”. Please contact
us for an updated list of laboratories performing this test.
If you would like to do this testing in-house, here are two methods which can be used for checking tartrate
stability:
• Mini-Contact Conductivity Test
The Mini-Contact test measures a sample’s drop in conductivity (∆µS/cm2) over time, after cooling to 0°C
with the addition of micronized potassium bitartrate. Potassium bitartrate stability is verified by treating a
0.45-micron filtered wine sample with your desired dose of Zenith and running a Mini-Contact
Conductivity Test. For white and rosé wines, if the change in conductivity (∆µS/cm2) over the cooling
period is less than 30 µS/cm2 (or < 3%) the wine is considered potassium bitartrate stable. For red wines,
a drop in conductivity of less than 40 µS/cm2 oindicates that the wine is potassium bitartrate stable. This
analysis can be semi-automated and expedited by utilizing instruments such as the Check Stab or
Tartarcheck which perform a controlled Mini-contact Conductivity Test. Contact Enartis USA for more
details on these devices and testing.
Check Stab Conductivity Unit Tartarcheck Conductivity Unit
• Cold Hold Test: - 4 °C for 6 days
The indications supplied are based on our current knowledge and experience, but do not relieve the user from adopting the
Revision: April 2021
necessary safety precautions or from the responsibility of using the product(s) properly.
Enartis USA Inc.
7795 Bell Road | Windsor, CA 95492 | Tel. +1 (707) 838 6312 | Fax + 1 (707) 838 1765 | www.enartis.comFilter 100 mL wine through a 0.45-micron membrane filter into two 100 mL Imhoffflasks, one labeled as
“Control” and the other as “Treated”, indicating the addition rate used. Add the desired dose of Zenith
into the “Treated” flask, mix well by inverting it and place it both flasks in a modified freezer at -4°C/25°F
for 6 days. After the 6-day hold, check for the presence of crystals in the flasks. The absence of KHT
crystals indicates the wine is potassium bitartrate stable.
Imhoff flasks after cold hold testing. Zenith Uno treated (left) and Untreated (right)
IMPORTANT NOTE REGARDING BASE WINE FOR SPARKLING:
Because the solubility of potassium bitartrate decreases with the increase of ethanol, in the case of base wine
for sparkling, it is recommended to increase the ethanol by 1.5% (v/v) before performing the cold stability checks
(either method) to mimic the alcohol increase due to the secondary fermentation.
STEP 3. COLOR STABILITY CHECKS (RED AND DARK ROSÉ WINES)
For red and dark rosé wines, it is also important to evaluate the color stability. KPA does not react with wine
color, neither stabilizes it. Zenith Color, due to its content in gum Arabic, helps to stabilize color, while ensuring
potassium bitartrate stability in most wines. Wines with very high instability levels may require fining with Claril ZR
or to be complemented with higher dose of gum Arabic with Maxigum F.
• Color Stability Test: cold hold at -4°C/25°F for 24 hours
Filter 100 mL wine through a 0.45-micron membrane into two 100 mL Imhoff flasks, one labeled as
“Control” and the other as “Treated”, indicating the addition rate. Add 200 mL/hL of Zenith Color to
the “Treated” one. Place both flasks in a modified freezer at -4°C/25°F for 24 hours. After 24 hours,
check the presence and amount of coloring matter present on the bottom of the flask. The absence of
color matter precipitate indicates the wine is color stable with the Zenith Color treatment.
The indications supplied are based on our current knowledge and experience, but do not relieve the user from adopting the
Revision: April 2021
necessary safety precautions or from the responsibility of using the product(s) properly.
Enartis USA Inc.
7795 Bell Road | Windsor, CA 95492 | Tel. +1 (707) 838 6312 | Fax + 1 (707) 838 1765 | www.enartis.comImage: Imhoff flasks used for Zenith Color trial. Zenith Color treated (left) and untreated (right)
STEP 4. FILTERABILITY TESTING (RECOMMENDED)
Wine filterability should be checked in all wines prior to bottling, in particular if they will undergo membrane
filtration (0.45 or 0.65-microns). Wine components such as pectin and glucan can negatively affect filterability.
We recommend ensuring the wines are filterable prior to adding Zenith Color by measuring the filterability index.
The treatment with Zenith Color does not affect the filterability of filterable wines.
SUMMARY OF ANALYSIS FOR WINES BEFORE TREATING WITH ZENITH
Zenith Uno Zenith Color Zenith Perlage
WINE ANALYSIS
White and Rosé Wine Red Wine Sparkling Base Wines
Protein Stable x x
Turbidity (< 2 NTU) x x x
Tartrate Stability x x x
Color Stability x
Filterability x x
How to Apply Zenith®?
When the treatment requirements have been met, and the wine is filtered and ready for bottling, simply add
Zenith to the wine and gently mix to incorporate homogenously. A venturi may also be used to dose the product
into the tank. For Zenith Uno or Zenith Perlage additions, the wine is ready to bottle immediately after mixing, we
recommend allowing 12 hours of integration time after adding Zenith Color before bottling.
Have more questions? Contact the Enartis USA technical line, or checkout our videos on Zenith testing and
application.
How to Stabilize Tartrates with Zenith Uno
Red Wine Stabilization with Zenith Color
The indications supplied are based on our current knowledge and experience, but do not relieve the user from adopting the
Revision: April 2021
necessary safety precautions or from the responsibility of using the product(s) properly.
Enartis USA Inc.
7795 Bell Road | Windsor, CA 95492 | Tel. +1 (707) 838 6312 | Fax + 1 (707) 838 1765 | www.enartis.comYou can also read
