Enartis

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.

Renan Theilloux | Alexandra Vintners & RTwines (New Zealand)

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.

Chris Crafford | Van Loveren Family Vineyards (South Africa)

Nutriferm Bianco. A well balanced fermentation nutrient consisting of yeast nutrient, polysaccharides and important tannins that makes it very easy to add during fermentation by adding only one product.
The components are very well thought out to contribute to quality. lt helps to create mouthfeel, fresh aromas and good structure. lt also helps with the ageing potential of the wine.

Pieter-Niel Rossouw | Darling Cellars (South Africa)

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 | Robertson Winery (South Africa)

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)

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.

Anton Swarts | Spier Wine Farm (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)

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)

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)

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)

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)

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.

Andre van Rensburg | Vergelegen Wine Estate (South Africa)

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.

Rianco van Rooyen | Robertson Winery (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)

Nutriferm WM. A well balanced fermentation nutrient consisting of yeast nutrient polysaccharides and important tannins that makes it very easy to add during fermentation by adding only one product. The components are very well thought out to
contribute to quality, lt helps to create mouthfeel, keeping the aromas fresh and support good structure. The biggest
contribution is the stabilization of the color for long periods. lt also helps with the ageing potential of the wine.

Pieter-Niel Rossouw | Darling Cellars (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 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)

Neoclar AF
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.

Albertus Louw | Perdeberg Group (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)