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.
Enartis USA announced the promotions of Amy Jensen to Sales Manager and James Allen to Applied Innovation Manager, effective March 2026. These strategic appointments underscore the company’s evolution from a traditional enological product supplier into a comprehensive partner for integrated winemaking solutions, engineering services, and applied research.
Strengthening Leadership for a Modernizing Industry
Producers across North America are actively navigating tightening margins, shifting consumer trends, and increased demands for operational efficiency. To meet these challenges head-on, Enartis is expanding its leadership structure to deliver connected, cross-disciplinary expertise that bridges enology, and engineering.
“The wine industry is moving from reactive decision-making to predictive control, and our leadership must reflect that,” said Francesco Bergaglio, CEO of Enartis USA. “Amy and James intimately understand the operational and financial pressures our clients face. Their combined expertise allows us to move beyond simply supplying products to designing integrated systems that deliver measurable ROI. We are moving from being simply a supplier to a true solution partner, and Amy and James embody that shift.”
About the Appointees
Amy Jensen – Sales Manager
Amy JensenWith more than 15 years of wine industry experience, Amy Jensen steps into the Sales Manager role with a strong combination of technical knowledge, customer insight, and long-standing company experience. During her 13 years with Enartis USA, she has grown from Business Manager to Corporate Accounts Manager and now to Sales Manager, reflecting a career defined by deep customer relationships and a broad understanding of the business. She holds a degree from Cal Poly, San Luis Obispo, and, earlier in her career, she served as Lab Manager at DAOU Vineyards, experience that adds practical winery perspective to her commercial leadership background.
James Allen – Applied Innovation Manager
James AllenJames will lead the expansion of Enartis Engineering (EE), focusing on winery automation initiatives and applied research collaborations. His work supports wineries in integrating real-time data and advanced process control to optimize enological outcomes. With nearly 20 years in the wine industry, James has extensive hands-on experience and education from around the world, including Australia, New Zealand, Europe, and the United States – from New York to Washington to California, where he has been based for the past decade. He has built skills across many facets of the industry, bringing a broad and practical perspective to winery operations. James holds a Master’s degree in Viticulture, Enology, and Wine Business from Montpellier SupAgro and Geisenheim University, where he researched machine learning and smart data sampling techniques.
Guiding the Next Phase of Integrated Innovation
The evolution of Enartis’ strategy relies on a unified approach that seamlessly blends innovative research, advanced engineering, and enological science. By aligning these disciplines, Enartis guarantees that wineries receive holistic, end-to-end support as they tackle problems together. This collaborative, customer-first model empowers producers to:
Drive measurable operational ROI by significantly reducing labor bottlenecks and optimizing energy consumption.
Shift from reactive to predictive winemaking through real-time data monitoring and intelligent, automated processes.
Ensure reproducibility to guarantee consistent quality and limit costly variance issues.
Deploy connected cellar infrastructure that scales seamlessly—from targeted IoT sensors to full-facility process control.
Advance applied research to continuously pioneer modern, highly efficient winemaking and beverage protocols.
This newsletter highlights the evolving role of clarification in modern winemaking, where the process has shifted from a routine operation to a strategic tool that shapes sensory definition and long‑term stability. Advances in technology and changing production priorities have prompted wineries to seek more selective, sustainable approaches to protein stabilization.
Featured in this issue is the Enartis CLARIL range, developed to deliver precise, minimal‑impact clarification while significantly reducing reliance on traditional bentonite. Recent research and winery trials demonstrate how CLARIL formulations enhance aromatic expression, improve filterability, support oxidative protection, and maintain wine brightness without compromising stability.
The content also examines the performance of CLARIL ZW and CLARIL ZR across white, rosé, and red wines, presenting data-driven comparisons that illustrate substantial efficiency gains and reduced sensory impact. Additional emphasis is given to sustainability benefits, allergen‑free formulations, and compatibility with modern tartaric stabilization practices.
This issue provides an in‑depth look at how selective clarification is reshaping contemporary winemaking by prioritizing precision, stability, and quality retention.
When it comes to fining wine, many traditional fining agents remove a broad spectrum of compounds that can often lead to stripped, less expressive wines. The CLARIL range from Enartis is focused on selective fining, which targets the specific compounds that cause instability and other faults, while preserving the integrity and quality of the wine.
The CLARIL range offers precision solutions for an array of issues, including:
Preventing and Treating Oxidation – CLARIL OX
A natural alternative to PVPP, it acts with exceptional selectivity to target only the compounds responsible for pinking and browning. Its use during fermentation extends shelf-life while preserving color, freshness, and aromatic complexity.
Metal Concentration Reduction – CLARIL HM
A blend of PVI-PVP and chitosan, CLARIL HM provides antioxidant protection by removing metals that catalyze oxidation reactions such as copper and iron.
Smoke Taint and Other Off-Aromas – CLARIL SMK
Developed to eliminate smoke-related aromatic taints, it restores aromatic cleanliness and fruitiness while preserving freshness. In addition, it is highly effective at removing reductive off-aromas and other off-flavors.
Protein Stabilization – CLARIL ZW
Reduce the amount of bentonite required to achieve protein stability with this specialized blend. CLARIL ZW is the ideal tool to prepare wine for tartrate stabilization using ZENITH.
Learn more about how the CLARIL range can help you here!
Questions? Contact your local technical sales representative or call 707 838-6312.