Enartis

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!

Rianco van Rooyen | Oranje River Cellar (South Africa)

I have been using Enartis nutrients almost exclusively for 6 years, and my copper sulfate purchases have dropped significantly, as well as my restart products.

Lucas Meeker | The Meeker Vineyards (USA)

Top Essence . Ek wou bietjie wegbreek van die industrie-gedomineerde giste, wat oor die laaste paar jaar nie juis in ons kelder beindruk het nie. Ek het Top Essence op my Sauvignon Blanc en Chenin Blanc gebruik en ongelooflike resultate gekry. Beste vruguitdrukking in jare en dit trek deur na die palet. Ek het dit selfs in van my vate gebruik en die resultate was beter as verwag. In 2019 sal ek moeilik iets anders as EnartisFerm Top Essence Top Essence op die wit kultivars gebruik.

Hardus van Heerden | Welbedacht (South Africa)

To be able to ensure a fast, clean and complete secondary fermentation in sparkling wine production is key to a successful bottle of bubbles. Nutriferm Revelarom is a fantastic product and I would recommend it to anyone who makes sparkling wine!

Matthew Iaconis | Brick & Mortar Wines (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)

Enartis Ferm Q Citrus gave my wines incredible aromatics and massive sensory expression. We frequently perceive distinct notes of pineapple, orange and guava. Enartis Ferm Q Citrus reminds me of landing in Hawaii!

Lucas Meeker | The Meeker Vineyards (USA)

I love the fruity and clean aromas that WS gives to the wine.

Heather Perkin | Elk Cove Vineyards (USA)

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.

Kevin Sass | Halter Ranch (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)

In 2017, I used Enartis Ferm WS on our 2017 Zinfandel and 25% of our Cabernet Sauvignon to produce intense color, rich mouthfeel and balanced tannin structure and was very happy with the results.

David Bradley | Vindemia Vineyards (USA)

Tartaric stability has always been a challenge in winemaking and sometimes is a source of tough decisions right before bottling. Last year, we started encouraging and assisting our customers to use in-line dosing following the final filter; Cellogum L for white wine and Maxigum and Cellogum L for red wine. This practice implied considerable savings in terms of economy and time. Thanks to Enartis, we are happy to provide this convenient tool to winemakers to help them achieve perfect stability in the bottle without the concern of blockage of membranes.

Matteo Meglioli | Viniserve (Canada)

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)

PLANTIS AF. This product exceeded my expectations! lt had an amazing effect on our wine’s overall appearance and palate. The colour of the white Wine improved and amazing fining effect on impurities.

I will defiantly recommend this product to other winemakers in the industry. At Boland Cellar we are more than happy with Enartis’s service and business ethics — it is excellent.

Monique de Villiers | Boland Kelder (South Africa)

If you want to be a winner, you surround yourself with winners and like-minded people. Make winning a part of your life. Implement it and do not settle for ordinary. Be extraordinary – like the Enartis products. One of the very reasons I used these products this year and will continue to in the future.

Braam Gericke | Wildekrans (South Africa)

Nutriferm Arom Plus. Far and away the best performing complex yeast nutrition in the market! Added whilst preparing the fermentation starter it ensures a complete and steady fermentation, assisting the yeast in fermentation to produce a complex flavor profile in any wine style.

 

Rianco van Rooyen | Oranje River Cellar (South Africa)

We wanted to say thanks for the great service and friendly staff. We are very happy with all your products from yeast to stabilization. You have a great team indeed! Looking forward to many years of business to come!

Nicholas Husselman | Koelenhof (Sud Africa)

l’ve been using Enartis as a supplier for a little over two years, with Helana being my contact person. lt is always a pleasure doing business with Enartis and contacting Helana. The service is excellent and she understands the urgency for deliveries during harvest time. She will make an effort to speed up deliveries and will always inform me when delivery will take place. She will always do her best to accommodate our requests. I will continue ordering from Enartis, they have great quality products, excellence knowledge and fantastic personnel. Keep up the good work!

Surina Burger | De Wet Cellar (Sud Africa)

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)

I use WS on my late harvest wines; it ferments up to 18% alcohol with no problem.

Ken Wright | Ken Wright Cellar (USA)

I’ve been using Nutriferm Energy on red wines at yeast inoculation. It’s a very reliable nutrient that allows smooth and clean fermentations without challenges. Nutriferm Energy respects the aromatic profile of the fruit.

Alberto Bianchi | Newton vineyards (USA)