Troubleshooting Sluggish and Stuck Fermentations—Can you Get Back on Track without a Restart? There are several factors that affect the success of fermentation, and sometimes a small adjustment can get things back on track without the need for a full restart. Below we outline some common causes of...

Guidelines, tips & tricks to prevent sluggish and stuck fermentations using Enartis products.

Troubleshooting Sluggish and Stuck Fermentations Could you get back on track without a restart? There are several factors that affect the success of fermentation and sometimes a small adjustment can get things back on track without the need for a full restart. Below we outline some common causes of...

Welcome to the Gusmer & Novonesis 7-Part Video Series! In this comprehensive journey, we address the common challenges winemakers face when dealing with stuck malolactic fermentations. From low cell counts to physiological conditions, low amino nitrogen to phenolic inhibition, and even pesticide...

The historically high heat spike in early September resulted in an unusually high level of dehydrated fruit in what was otherwise looking to be a bumper crop in Northern California. Estimates indicate the raisening of 20%-30% of the grapes, which means 20% or 30% lower tonnage. This accelerated...

Harvest 2022 is upon us. The heat wave caused a lot of problems in the vineyards. There are reports of juice reaching 40 Brix or more, with VA’s already above 1 g/l. We have prepared answers to some typically asked questions related to these challenging conditions: How do I treat high VA juice? You...

Stuck or sluggish fermentations can be costly in terms of labor, time and product quality. To support you this harvest, Enartis has compiled four short videos addressing the prevention and treatment of stuck fermentations: Part 1: Preventing Stuck Fermentations. Learn more about what causes stuck...

Nutriferm No Stop is a special type of yeast hull which helps detoxify must and is rich in sterols to help yeast finish fermentation.

Learn about what causes stuck fermentations and how to prevent them.

Thiamine, also known as vitamin B1, is an essential micronutrient for yeast metabolism. The thiamine content typically found in grapes ranges from 80 µg/L to 1.2 mg/L. Although most yeasts, including Saccharomyces cerevisiae, can synthesise thiamine, they prefer to absorb it from grape must....