Kevin Sass | Customer testimonial

Kevin Sass

We use Cellogum L on our whites and rosés whenever possible. It is the best alternative to chilling for tartrate stabilization and it doesn’t impact the mouthfeel of the wine. Enartis offers the CMC Panel to test if Cellogum L can be used and how much is required to stabilize the wine. They make it easy and convenient – that’s one of the reasons we will continue to use it for years to come.


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