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Yeast Enartis Ferm 16 Enartis Ferm Quick Reference Chart: technical strains Sensory Characteristics Oxygen demand Nitrogen need Compatibility with MLF Young whites Varietal whites and to be aged Rosé Application per type of wine Revelation of thiols Young reds Reds to be aged Late harvest Sparkling Stuck fermentation Killer factor Alcohol tolerance Fermentation speed Temperature Lag phase Strain and species Enhance Varietal Character Medium High 15% Neutral Low Low Low 18-32°C (64-90°F) SB S. bayanus Enhance Varietal Character Short High 13% Neutral Good Medium Medium 15-30°C (59-86°F) SC S. cerevisiae Enhance Varietal Character Short High 17% Killer Neutral Low Low 10-28°C (50-82°F) TOP 15 S. bayanus Medium Moderate 15% Neutral Good Medium Medium Esters 10-25°C (50-77°F) ES FLORAL S. bayanus Enhance Varietal Character Low Low- Medium Short High 16,5% Neutral High 12-34°C (54-93°F) EZ FERM S. bayanus Short Moderate 17,5% Neutral Neutral Low Low Neutral 15-30°C (59-86°F) EZ FERM 44 S. bayanus Enhance Varietal Character Short High 17% Killer Low Low Low 10-30°C (50-86°F) PERLAGE S. bayanus Varietal + Esters Low- Medium Short High 16% Killer Low Low 10-20°C (50-68°F) PERLAGE D.O.C.G. S. bayanus Short Moderate 15% Killer Neutral Medium Low Esters 14-20°C (57-68°F) PERLAGE FRUITY S. bayanus
Yeast Enartis Ferm Q line The new line of yeast Enartis Ferm Q made by strains with extraordinary features that allow to ferment in critical conditions and to produce wines of superior quality. Q CITRUS Yeast strain selected for the production of varietal white wines characterized by intense aromatic expression. Q Citrus reveals the fruit and floral aromas of grape terpenes and norisoprenoids. At the same time, it intensifies the varietal character by producing zesty and complex notes of citrus (grapefruit), tropical fruit (guava, passion fruit, pineapple) and flowers (jasmine, lime blossom). Application: White wines with intense varietal characteristics; improves aromatic expression of wine from neutral grapes. Dosage: 20-40 g/hL (1.67-3.3 lb/1,000 gal) Packaging: 0.5 kg - 10 kg Q7 Alcohol tolerant strain (up to 17%) which heightens fresh fruit notes such as blackberry, plum and spices. It is recommended for fermenting grapes produced in hot climates or in vintages affected by drought. In these conditions, Q7 ensures stable and complete fermentations and revitalizes the aromas by masking over ripe fruit notes. Application: Red grapes with high sugar content; warm climate red grapes; medium-long term aged wines. Dosage: 200 g/ton Packaging: 0.5 kg Q5 Enartis Ferm Q5 is a yeast strain suitable for the production of high-quality, varietal red wines destined for extended barrel ageing. It helps with the expression of primary aromas from norisoprenoids contained in red grapes. Enartis Ferm Q5 intensifies notes of red fruit (strawberry, raspberry, black cherry) and flowers (violet and rose) naturally present in red grapes by using the aminoacids of juice to produce secondary aromas – esters and higher alcohols. It also increases wine complexity with spicy notes. Due to its excellent extraction capacity, it results in wines with intense and stable color, soft structure, and suited for barrel ageing. Enartis Ferm Q5 is recommended for the production of big, fruit-forward and complex red wines destined for medium and long ageing. Application: High-quality, varietal red wines destined for extended barrel ageing. Dosage: 200 g/ton Packaging: 0.5 kg - 10 kg Q Τ Qτ is a Torulaspora delbrueckii yeast strain selected for its capability to enhance fruit and floral aromas, as well lower volatile acidity when levels are potentially high (late harvest wines). The sequential inoculation better mimics the biodiversity of grape must fermentations, resulting in increased complexity. High compatibility with the yeast strains Enartis Ferm ES 454, ES 488, and Red Fruit. Application: Co-fermentation of red and rosé wines; increased aromatic complexity; wines with high alcohol content. Dosage: 300 g/ton Packaging: 0.5 kg 17
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Page 4 and 5: Enzymes Enartis Zym Enartis develop
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Page 8 and 9: Yeast Nutrients 8 NUTRIFERM ADVANCE
Page 10 and 11: Yeast Enartis Ferm One of the most
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
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Page 26 and 27: Other Tannins Unico range 26 UNICO
Page 28 and 29: Yeast Polysaccharides 28 ENARTIS PR
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Page 32 and 33: Malolactic Fermentation PROTOCOL FO
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Page 38 and 39: Fining Agents Fining is mainly aime
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Page 42 and 43: Fining Agents 42 Blends NEW CLARIL
Page 44 and 45: Fining Agents ...About fining Finin
Page 46 and 47: Stabilizing Agents The market deman
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Page 56 and 57: CHILL UT Enartis alternative to col
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