C A T A L O G U E e n o l o g i c a l p r o d u c t s

Yeast Enartis Ferm
Red wine fermentation
ES 401
A good fermenter and with adequate nutrition, it produces
fermentation esters that enhance the fruit character
of wine, while respecting the varietal characteristics
of the grape. It is also able to remove a portion of
malic acid (about 25%).
Application: Rosé wines; young or moderately aged
red wines.
Dosage: 200 g/ton
Packaging: 0.5 kg - 10 kg
ES 454
Yeast for the production of red wines destined for ageing.
It gives the best results when fermenting very ripe
and high quality grapes. It produces unique wines
characterized by elegant, ripe fruit and spicy aromas
and smooth mouthfeel.
Application: Red wines of medium to long ageing;
grand red wines.
Dosage: 200 g/ton
Packaging: 0.5 kg - 10 kg
12
RED FRUIT
One of the most loved strains of the Enartis Ferm
range! It produces very intense aromas of fruit and
violets along with elevated quantities of glycerol and
polysaccharides. The resulting wines are round on the
palate and have good color and aroma.
Application: Rosé wines; specialty wines such as
Beaujolais Nouveau; fruity, young or moderately aged
red wines.
Dosage: 200 g/ton
Packaging: 0.5 kg - 10 kg
VINTAGE RED
Strain recommended for the production of red wines
destined for ageing. Vintage Red is known for its good
fermentative qualities and the ability to produce soft
and structured wines. It is suitable for the production
of wines also made from slightly unripe grapes.
Aromatically respectful of varietal characteristics, after
the initial phase in which the wine appears closed
and austere on the nose, with ageing it opens up and
shows notes of ripe fruit and spices.
Application: Red wines of medium to long ageing
times; grand red wines; oak aged red wines.
Dosage: 200 g/ton
Packaging: 0.5 kg - 10 kg
ES 488
Wines produced with this strain are both powerful on
the nose and palate and suitable for ageing in oak.
ES 488 produces intense fruit and spicy aromas that
are evident during the first stages following fermentation
and remain persistent. Given its high extraction
capacity, it results in wines with great structure and
color. It also helps mask herbaceous notes in grape
varieties that are rich in methoxypyrazines and C6 aldehydes.
Application: Red wines for medium to long ageing;
New World style; grand red wines.
Dosage: 200 g/ton
Packaging: 0.5 kg - 10 kg
AMR-1
Saccharomyces cerevisiae for the production of late
harvest wines. AMR-1 is a high alcohol tolerant yeast
selected from dried grapes for the production of Amarone
wine. It produces elegant, clean wines that express
varietal and regional character. In difficult conditions
such as high sugar and alcohol concentration,
low pH and low temperature, AMR-1 quickly ferments
to dryness, producing clean wines with pleasant black
fruit and spice aromas. During the sur lies phase, it liberates
great quantities of mannoproteins and polysaccharides
that improve mouthfeel and color stability.
Application: White and red grapes with high potential
alcohol content; fermentation at low temperatures;
late harvest wine.
Dosage: 200 g/ton
Packaging: 0.5 kg