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.
The Galliate (Novara)-based company brings Enartis, Winegrid, and Parsec under a single governance structure, creating the first integrated system for winemaking process management.
Enartis, a global leader in the development and supply of enological products and technologies, announces the appointment of Alberto Cambieri (formerly Chairman of Enartis since 2023) as CEO of the company and Piermario Ticozzelli (formerly head of business development at Enartis and CEO of Enartis Spain) as General Manager. Both executives already serve on the boards of Winegrid and Parsec, acquired in 2023 and 2025 respectively. Their appointments mark the completion of a unified governance structure across the three entities. Cambieri will also continue in his role as Chief Financial Officer and Board Member of Esseco Group.
The leadership changes come at a time of rapid growth for the Italian multinational. With Parsec and Winegrid now fully operational under a single governance structure, Enartis presents itself to the market as an integrated system with consolidated revenue exceeding €130 million and over 300 professionals, thanks to the newly integrated expertise.
The strategic rationale behind this evolution is clearly articulated by the new CEO: “In recent years, we have built something that goes beyond the sum of its parts,” says Alberto Cambieri. “The integration of Enartis, Winegrid, and Parsec is not simply a coordination effort, but the creation of a system in which diverse competencies work together to generate new value. It is the idea that 1+1+1 does not equal 3, but something greater.”
Within this system, Enartis, Winegrid, and Parsec play distinct and complementary roles.
Enartis oversees the entire winemaking process, from fermentation to bottling.
Winegrid enables continuous visibility via advanced monitoring systems and sensors, providing precise, real-time data.
Parsec provides intelligent technologies for predictive, adaptive, and data-driven process management.
Together, these capabilities form a model that moves beyond the traditional fragmentation of the sector—typically characterized by isolated, reactive interventions—toward a unified, proprietary system designed to support wineries in managing complex processes with continuity and strategic coherence.
“Our ambition is to empower producers to make increasingly informed, sophisticated decisions,” added Piermario Ticozzelli. “By integrating enological expertise, biotechnology, automation, digitalization, and real-time data into a single, cohesive system, we are not just introducing new solutions, but a new way of understanding and managing the winemaking process. This approach enables wineries to enhance quality while improving competitiveness and sustainability—both economically and environmentally.”
This governance evolution marks a significant step in Enartis’ positioning—from a supplier of products to a strategic partner in the optimization and enhancement of the winemaking process.
The model is expanding on a global scale, with a direct presence across all major wine-producing regions, including Europe, the United States, South America, Australia, New Zealand, China, and South Africa. This global reach allows Enartis to position itself as a single, reliable partner regardless of local market complexity.
Over time, wine can lose its vibrancy and freshness due to oxidative reactions, dulling aromas and losing crispness on the palate. SURLÌ FRESH is a blend of inactivated yeast rich in polysaccharides and tannins designed to preserve the character of your wine and extend its shelf life.
SURLÌ FRESH does not change the wine’s aromatic profile. Rather, it protects and enhances it, ensuring that the wine remains expressive even after extended ageing. It is ideal for white and rosé wines, which tend to be particularly sensitive to loss of freshness due to ageing.
Learn more about SURLÌ FRESH here!
EnartisFerm Q MCK is a non-saccharomyces yeast (Metschnikowia pulcherrima) that was specially selected by the Centre of Excellence for Research in Microbiology (CERM) for its strong antimicrobial properties. CERM, established in 2024, specializes in research and development in the field of enological biotechnology. Its mission is to provide winemakers with reliable tools to improve their production processes through a tailored, scientific approach.
EnartisFerm Q MCK is a natural alternative to SO2, and helps prevent quality loss caused by contaminating microbes and preserves aromatics. A non-fermentative yeast, its ability to quickly proliferate in juice and must even at cold temperatures makes it the ideal strain for bioprotection during pre-fermentation processing.
Learn more about EnartisFerm Q MCK here!
Questions? Contact your local technical sales representative or call (707) 838-6312.