Chitosan is a polysaccharide derived from Aspergillus niger that is widely used in winemaking for its antimicrobial and clarifying properties. It is an excellent alternative to SO2, especially in high pH wines where sulfites are less effective. Through a unique activation process that increases its surface area and positive charge, EnartisStab MICRO M delivers enhanced antimicrobial performance compared to standard chitosan.
In turbid musts, suspended solids can limit the effectiveness of pure chitosan. To address this challenge, EnartisStab MICRO M was formulated with yeast hulls rich in β-glucans, allowing it to maintain strong antimicrobial activity even in cloudy musts.
Learn more about EnartisStab MICRO M here!
Questions? Contact your local technical sales representative or call (707) 838-6312.
Efficient Clarification with the Benefits of Pea Protein
Designed specifically for flotation, PLANTIS L combines a highly reactive pea protein with a convenient liquid formulation to deliver fast, effective clarification. Its ability to rapidly form flocs helps improve solid-liquid separation, increase efficiency, and reduce processing time.
Beyond clarification, PLANTIS L selectively removes oxidized and oxidation-prone phenolic compounds while helping reduce pro-oxidant metals, supporting color stability and aromatic freshness. PLANTIS L delivers performance comparable or superior to gelatin, with the added benefit of being 100% plant-based.
As harvest ramps up, protecting juice and wine from oxidation is critical to preserving freshness, aroma, and color. Oxidation can lead to browning, pinking, and the loss of delicate fruity characteristics long before the wine reaches the consumer.
CLARIL OX is a unique blend of plant proteins, chitosan, and bentonite that helps protect must and wine by selectively removing oxidized and easily oxidizable compounds associated with browning and pinking. As a natural alternative to PVPP, it targets the compounds most responsible for oxidation while helping preserve aromatic complexity and sensory quality.
Whether you're producing crisp whites or vibrant rosés, CLARIL OX can help safeguard wine quality from juice clarification through fermentation, and beyond.
Learn more about CLARIL OX here.
Questions? Contact your local technical sales representative or call (707) 838-6312.
As summer turns to autumn, smoky skies are among the last things any winemaker wants to see. Unfortunately, that concern has become a reality for many wineries across the western United States and Canada.
The good news is that our industry has learned a great deal over the past decade. Today, we have proven strategies and effective tools to help mitigate the impact of smoke exposure while preserving wine quality.
CLARIL SMK is a unique blend of activated carbon, pea protein, and chitosan specifically formulated to reduce smoke-related compounds while minimizing the loss of desirable aromas, color, and phenolic structure. Even at higher application rates, CLARIL SMK has been shown to effectively reduce smoke-related volatile phenols while helping restore fresh, fruity aromatic expression.
Beyond smoke taint, CLARIL SMK is also an effective solution for reducing vegetative, reductive, and other undesirable aromas, making it a valuable tool throughout the winemaking year.
Learn more about treating smoke-impacted wine here!
Questions? Contact your local technical sales representative or call (707) 838-6312.
Climate change has introduced new agronomic challenges (accelerated ripening, sugar-acidity imbalance, increased oxidation risk) that require an increasingly focused, precise, flexible, and innovative approach to winemaking. White grape winemaking, in particular, demands strategies that can preserve, refine, and amplify aromatic expression, even under the challenging conditions of complex vintages.
Click here to learn more or view our four new protocols:
Pectin and glucan are long-chain polysaccharides that can be found in grape must. While pectin is present in all grapes, glucan is usually an indication of Botyritis cinerea contamination. These molecules get tangled up with other compounds and solids, forming hazes and making the must or wine difficult to clarify and can clog filters.
EnartisZym EZFILTER is a liquid pectolytic enzyme blend with beta-glucanase activity that breaks down pectin and glucan, quickly clarifying the must or wine and improving filterability. When applied during lees aging, EnartisZym EZFILTER also accelerates the autolysis of dead yeast cells, improving the extraction of mannoproteins and shortening the time required on lees.
Learn more about EnartisZym EZFILTER here!
Questions? Contact your local technical sales representative or call (707) 838-6312.
References to protein use in winemaking appear throughout the history of enology. However, both the fining materials and the objectives of their use have evolved significantly over time in response to industry demands and market expectations.
During the past twenty years, extensive research has focused on proteins derived from plants, including peas and potatoes, as a replacement for traditional animal-derived proteins. Learn more about the innovative work Enartis has performed to make plant-based fining agents that meet the performance needs of the wine industry here.
Questions? Contact your local technical sales representative or call 707 838-6312.
For the past decade, EnartisFerm D20 has earned the trust of winemakers around the world for its exceptional performance, reliability, and ability to enhance wine quality. Born from a yeast isolation project at DAOU Vineyards in Paso Robles, California, D20 was selected for its remarkable fermentation strength, high temperature tolerance, and ability to produce wines with outstanding structure, color, and ageing potential.
As we celebrate the 10th anniversary of EnartisFerm D20, we invite you to look back at its unique story, hear from the winemakers who rely on it harvest after harvest, and discover why it continues to be a benchmark for premium winemaking.
Ideal for cool climate varieties such as Pinot Noir and Chardonnay, EnartisFerm Q GRACE enhances the varietal sensory profile, creating refined, long-lasting wines. By producing a balanced concentration of acetate and ethyl esters, it creates an aromatic profile with complexity and elegance. EnartisFerm Q GRACE also produces an elevated level of 3-ethoxy-propanol, a higher order alcohol that promotes aromatic stability, making wines that maintain their quality while they age.
EnartisFerm Q GRACE is EasyTech certified for direct inoculation, making it an easy-to-use yeast that saves on time and labor. Learn more about EnartisFerm Q GRACE here!
Questions? Contact your local technical sales representative or call (707) 838-6312.
Innovation is the heart of our mission at Enartis. Come check out the new and exciting products in our just released product catalog, including:
EnartisZym COLOR FRUIT – A liquid pectolytic enzyme for red grape maceration, it rapidly extracts color and aromatic precursors, leading to a vibrant and fruity red wine.
EnartisFerm Q GRACE – A new yeast strain that is ideal for cool climate grapes like Chardonnay and Pinot Noir. It produces a balanced profile of ethyl and acetate esters to create wines that are complex and elegant, with long-lasting aromas.
EnartisFerm Q MCK – A strain of Metschnikowia pulcherrima perfectly suited for bioprotection. EnartisFerm Q MCK is a non-fermentative yeast that prevents the growth of contaminating microbes during pre-fermentative processing, preserving wine quality.
SURLÌ FRESH – A new blend of polysaccharides and tannins, SURLÌ FRESH protects wine color and aromas from oxidation and promotes sensory stability during aging and long-term storage.
PLANTIS L – A liquid pea protein-based fining agent, it improves clarification and removes oxidized and easily oxidizable phenolic substances. Its special production process makes this the most advanced and effective pea protein on the market!
Questions? Contact your local technical sales representative or call 707 838-6312.