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.

Albertus Louw | Perdeberg Group (South Africa)

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.

Matthew Iaconis | Brick & Mortar Wines (USA)

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.

Jean du Plessis | Roodezandt Cellar (South Africa)

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.

James Ochse | Stellenbosch Hills (South Africa)

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.

Alicia Rechner | Backsberg Estate Cellars (South Africa)

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.

Louwritz Louw | KWV (South Africa)

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.

Philip Viljoen | Bon Courage Cellar (South Africa)

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!

Craig Christians | Rustenberg Wines (South Africa)

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
much longer.

Pieter-Niel Rossouw | Darling Cellars (South Africa)

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.

Justin Paolicelli | Three Brothers Wineries & Estates (USA)

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.

Philip Viljoen | Bon Courage Cellar (South Africa)

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.

Kayleigh Hattingh | Kaapzicht Wines Estate (South Africa)

We’ve filtered hundreds of thousands of gallons of cider over the years and there is no question that ciders treated with both a pectinase and a glucanase filter more easily than those that are not. If the dosing and timing is right, we’ve literally seen a 40-50-60% increase in filtration speeds. EnartisZym EZFilter alone worked just as well as what we’ve seen from separate pectinase and glucanase enzyme treatments.

Allan Whetstone | Cascade Wine Services (USA)

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.

Henri Swiegers | Badsberg Wine Cellar (South Africa)

We’ve used Enartis nutrients almost exclusively for over a decade–at least 400 ferments. Stuck ferms, restarts, and copper fining are rarities for us. While Nutriferm Energy and Advance are the backbone of our nutrient protocols, we are increasingly impressed by phenolic impact of Nutriferm Arom Plus and the end-of-ferment benefits of No Stop. We rely on the consistency that the Nutriferm line provides for our wines and those of our clients.

Lucas Meeker | The Meeker Vineyards (USA)

EnartisFerm Q Citrus builds whites and roses with incredible citrus and tropical aromatics. We frequently perceive distinct notes of pineapple, orange, and guava. Q Citrus reminds reminds me of landing in Hawaii!

Lucas Meeker | The Meeker Vineyards (USA)

Surlì One was a game changer for my 2015 Merlot. It improved the mouthfeel, filled-up the mid-palate, and increased the overall perception of roundness and length of the wine.

Bénédicte Rhyne | Kuhlman Cellars (USA)

We started using Claril SP while experimenting with hyperoxidation four vintages ago. Since then, Claril SP has become an SOP for all our hyper-oxidized juices. Up front it helps with settling, lees compaction, and of course color, but in the long run we are making consistently cleaner and better tasting wines that require less work in the finishing stages.

Samantha C. Taylor | Hope Family Wines (USA)

The Enartis Ferm D20 has improved the mouthfeel of our wines while delivering a more balanced wine that had increased phenolics.

Daniel Daou | Daou Vineyards & Winery (USA)

We have been using Enartis Tan Fermcolor and Tan Rouge as sacrificial tannins pre and post flash détente. We saw an impressive impact on color stability, mid-palate and wine structure, especially on our Bordeaux varietals and Zinfandel.

Megan McCollough | Hahn Family Wines (USA)