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Yeast Enartis Ferm One of the most important requirement a yeast must possess it the ability to ensure a healthy and complete fermentation, as this is the first step to create a quality wine. The knowledge and understanding of microbial characteristics in addition to the practical experience gained over many years, has allow us to understand the needs of the market, and to suggest the application of each yeast where it can express its quality at the best, meeting winemaker's expectations. White wine fermentation 10 TOP ESSENCE Yeast with good fermentation properties. It is suitable for the production of young white wines from grapes low in primary aromas in order to enhance the aromatic expression of pineapple, passion fruit, banana, grapefruit, etc. Application: Young and easy to drink wines. Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) Packaging: 0.5 kg - 10 kg ES 123 NEW SYNERG-YEASTIC FORMULA The new Enartis Ferm ES 123 takes advantage of the synergy between the fermentative and the enological features of different strains in the same blend. Compared to the single strain, the blend has higher alcohol tolerance, is faster in depleting sugar in the second half of the fermentation and produces a more intense aroma of green apple, pear, flowers and citrus. The overall enzymatic activities are ideal for both the fermentation of neutral and aromatic varietals such as Chardonnay, Muscat and Riesling. Application: Fresh and easy to drink wines; fruity white wines obtained from neutral grapes; white wines with varietal characteristics; sweet wines. Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) Packaging: 0.5 kg AROMA WHITE Yeast strain which preserves varietal characters and produces fermentation aromas. When fermented at temperatures between 15-17°C, it enhances citrus and mineral notes. At higher temperatures (18-21°C), it produces intense aromas of white and tropical fruit. Due to its ß-lyase activity, it is recommended for the fermentation of thiol-producing varietals such as Sauvignon Blanc, Pinot Blanc, Riesling and Gewurztraminer. It also produces small amounts of riboflavin, thus preventing the appearance of the light-struck defect. Application: Fruity white wines obtained from neutral grapes and thiol-producing varieties; prevents lightstruck defect. Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) Packaging: 0.5 kg - 10 kg VINTAGE WHITE Increases varietal aromas and releases large quantities of polysaccharides during the sur lie stage. Its tendency to form lightly compacted lees reduces the number of bâtonnage and pump-overs. Because of its moderate fermentation speed, it’s advised for barrel fermentation. Application: White wines with varietal characteristics; fermentation and ageing in barrels; wines with large volume on the palate. Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) Packaging: 0.5 kg - 10 kg ES 181 Good fermenter at low temperatures and in reductive conditions, Enartis Ferm ES181 is recommended for the production of varietal wines fermented in stainless steel tanks. When properly fed, it produces fermentation aromas that increase the aromatic complexity without overshadowing the primary aromas. It also possesses intense ß-lyase activity, therefore it’s recommended for the fermentation of thiolic varieties such as Sauvignon Blanc, Semillon, Verdejo etc. Application: Fermentation at low temperatures; reductive fermentation; varietal white wines; Sauvignon Blanc. Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) Packaging: 0.5 kg - 10 kg VQ 10 A white wine strain recommended for preserving varietal fruit character and contributing to mouthfeel. This strain is alcohol tolerant up to 17% and completes fermentations quickly. It also works well at the lower temperatures desired for white wine fermentations. Application: Tank fermentation of aromatic varieties. Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) Packaging: 0.5 kg
Yeast Enartis Ferm Sensory characteristics Oxygen demand Nitrogen need Compatibility With MLF Killer Factor Young whites Varietal and to be aged Applications Rosé Thiols expression Late harvest Sparkling Enartis ferm yeast quick reference chart: white wine fermentation Alcohol Tolerance Fermentation Speed Temperature Lag Phase Strain and species Short Medium 15% Killer Poor Medium Medium Esters 15-25°C (59-77°F) TOP ESSENCE S. cerevisiae Short Medium 14% Killer Poor High Medium Esters 15-25°C (59-77°F) ES 123 S. cerevisiae + bayanus Medium Medium 15% Killer Neutral Medium-High Medium Esters 15-24°C (59-75°F) AROMA WHITE S. cerevisiae Short Medium 15,5% Killer Good High Medium-High Varietal 14-24°C (57-75°F) VINTAGE WHITE S. bayanus Short High 16,5% Killer Poor Low Medium-Low Enhances Varietal Character 10-20°C (50-68°F) ES 181 S. cerevisiae x bayanus Short Medium-High 17% Killer Neutral Low Low Varietal Character 10-25°C (50-77°F) VQ 10 S. bayanus Short High 14,5% Neutral Poor Medium Medium Esters 10-20°C (50-68°F) Q CITRUS S. cerevisiae 11
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Page 4 and 5: Enzymes Enartis Zym Enartis develop
Page 6 and 7: Enzymes Enartis Zym Maturation Lyso
Page 8 and 9: Yeast Nutrients 8 NUTRIFERM ADVANCE
Page 12 and 13: Yeast Enartis Ferm Red wine ferment
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Page 18 and 19: Yeast Enartis Ferm METHOD TO RE-STA
Page 20 and 21: Tannins Enartis Tan 20 ROUGE Microg
Page 22 and 23: Tannins Enartis Tan Color Stability
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Page 26 and 27: Other Tannins Unico range 26 UNICO
Page 28 and 29: Yeast Polysaccharides 28 ENARTIS PR
Page 30 and 31: Yeast Polysaccharides ONE ROUND ELE
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Page 38 and 39: Fining Agents Fining is mainly aime
Page 40 and 41: Fining Agents CLARIFICATION EFFICIE
Page 42 and 43: Fining Agents 42 Blends NEW CLARIL
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Page 46 and 47: Stabilizing Agents The market deman
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SHELF-LIFE IMPROVEMENT PROGRAM In a
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