16 April 2021
I have been using Zenith since 2 years now and for me there is no step back from it: great product, easy to use, as simple as an SO2 addition! We have approx 60 different batches of whites and roses each year to bottle, and none of them failed a coldstab trial using Zenith. I have also run some trials on filterability test to see if Zenith would impact the Filterability Index, and it did not. There is also no temperature condition for using Zenith which is great when you work in winter in Central Otago! It just makes my winemaker life easier on pre-bottling times.
During the 2020 harvest Van Loveren used “Nutriferm Vit” as a fermentation aid on there wines and believes the product ensures enough nutrients for the yeast to complete and allow for a stable alcoholic fermentation.
Zenith color. The product fits in with our vision of sustainability at Perdeberg. lt allows me quick and cost effective stabilization of my red wines without compromising on quality. lt also gives us quicker route to market.
Q Citrus. Extremely efficient yeast ensuring constant fermentation at cool (12°C) temperatures. One of the few types of yeast that are aptly named as it produces wines that are full and well balanced with aromas of lemon-and orange peel along with citrus. Well suited to Chenin blanc and Colombard and on wines where extremely Iow residual sugars are required. Since starting to use it 4 years ago we have placed increasing orders in subsequent vintages!
Since 2012, I have used Cellogum LV20 as one of my preferred tartrate stabilising additives on all my white and rose wines. Using Cellogum LV20 in the cellar makes my life easy, just add the required dosage to the tank and agitate. lt is a very cost-effective product saving me time and money, with the benefit of no blocking of filters during final filtration (0.45um) at bottling. What I love about Cellogum LV20 is that I can use it on very young wines, early in the vintage for early market release, due to its higher value of tartrate loading. Where I usual y had to tartrate stabilise wine with costly physical stabilisation treatments such as cold stabilisation and/or electrodialysis I can now Use Cellogum LV20. lt is a great product to use and I will recommend it to any winemaker bottling white and/or rose wines.
I believe in the concept of continuos improvement and thanks to Enartis vast range of finishing tannins.
We always manage to improve our wines from great to excellent.
We trialed Enartisferm Vintage White on our Unwooded Chardonnay and Grenache Blanc during our 2020 harvest. We were delighted by the resulting wines. The yeast lived up to its promise of increased varietal aromas and increased weight on the pallet. Although fermentation takes place at a moderate speed it is well worth the wait!
Pro Uno. This product is a vital component of building a wine and keeping it fresh. By adding Pro Uno, it helps to build the
mouthfeel, keep the color young and vibrant. We have also found that Pro Uno helps to keep the cultivar expression
We have been using Zenith Color for a year now and have done away with the traditional cold stabilization on the red wines. It is cost and time effective.
EnartisZym Arom MP. This is my go to enzyme for my sauvies or any of my thiol driven cultivars. I get very good results with this enzyme, not only aromatically but also with regards to juice recovery. When you give this enzyme its minimum contact time it depectinases all my skins always. I don’t even have to press that long and hard. Wonderful product.
I use EnartisZym Color Plus for better colour extraction during maceration of red wines on the skins. We add it during crushing. I found that wines treated with this product had better colour stability over time during aging. Colour intensity in red wines are also better when using EnartisZym Color Plus vs a control.
Traditionally we have matured our red wine in barrel for 18-24 months at a constant temp, of 15°C.
This way of maturing our red wines in barrel ensured that the wines were protein and tartrate stable without any further interventions, However, things have changed and Eskom -power has become a very expensive luxury. So from end April every year we switch off our Eskom electricity, and this means no more maturation at a constant 15°C. The temperature fluctuates and the wines are no longer tartrate stable after 18 months in barrel. So fortunately there is Zenith Color. I use it on all my red wines and I don’t have to worry about unsightly colour-tartrate deposits in my Wine.
Enartis Pro FT has been a revelation in ensuring wines that are aromatic with a full mouthfeel. In conjunction with Q Citus, Pro FT allows for the assured production of high quality aromatic white wines. A combination that is extremely effective on Sauvignon Blanc, Chenin Blanc and Colombard.
We love to use the Enartis fining tannin range in combination with Surli Velvet to find the perfect harmony in our wines prior to bottling. Their expert advice and attention to customer satisfaction is exemplary. We regard the Enartis South Africa team as part of the family here at Kaapzicht.
l have been using the Incanto NC range on all red wine fermentation tanks since 2009. Sometimes with oak chips
and other times with tannin. Incanto is, for me, a perfect balance between a tannin and an oak powder. I believe it
contributes greatly to mouthfeel, colour intensity and stability.
I have been using ES181 more than 10 vears. Without fail it has been a reliable companion helping me produce quality white wines my clients have become accustomed to.
The product has had an incredible impact on the quality of my press juices. lt gives me the ability to have a higher fraction. A grade juices and therefor maximize profits on our white wines.
AST. Wonderful product with regards to getting some good protection out in the vineyards, the tractor drivers throw it onto the trailers as soon as the machine offloads. Juice keeps its green colour for very long period due to good protection against oxygen. What I have noticed is how well the ascorbic acid first binds the oxygen then after that the sulphur binds. I gather info from my analyses once the juice arrives in the cellar. I use a drum filter(oxidative) to filter my lees and even then the juice is still green with minimal browning.
My initial impressions of EnartisZym EZFilter from Enartis are very promising. Cider is notorious for being difficult to filter. I am trying to turn over 8,500 gallons of cider in a 25 day period (fermentation to bottle ready cider) with one assistant and two plate and frame filters. One dose with EnartisZym EZFilter pre-fermentation and we were able to move from 8 microns to .4 microns with great efficiency in a short amount of time.
There have been very few products that I have looked forward to as much as the Zenith line. Cold stability can be very expensive, time intensive and very inexact. Both Zenith Uno and Zenith Color offer cost-effective alternatives to traditional cold stabilization methods.
It respects wine color intensity and aromatic cleanliness and fruitiness and produces negligible quantity of biogenic amines. Alcohol tolerance < 15%; pH tolerance > 3.3.
Besides its ability of extracting high quantities of polyphenols, promoting rich, dense and stable color and enhancing dark fruit and spicy aroma, EnartisFerm D20 was selected because of its capability of fermenting at high temperatures. This makes it suitable for the production of high concentrated red wine and for fermentation with low or no temperature control.