Yeast

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  1. Enartis Ferm WS

    For Use in Winemaking

    Late harvest Zinfandel isolate from Williams-Selyem Winery (California). It is considered one of the most robust California yeast strains. It respects varietal and terroir character, increases freshness, fruit and spice expression, while contributing to complexity, enhancing structure and contributing to color stability.
    Recommendations: High °Brix; high alcohol wines; fruit-forward wines; white, rosé and red wines; restart stuck fermentations. 
    Dosage: 200 g/ton

    For Use in Cider Making

    Considered one of the most robust California yeast strains. Guarantees complete and clean fermentations even in challenging conditions. Respects cultivated variety characters, increases freshness and fruit expression, and produces round cider with a balanced mouthfeel. Low producer of H2S.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    45-053-0500
    500 g
    $42.50
    - +
    45-052-0010
    10 Kg
    $550.00
    - +
  2. Enartis Ferm Perlage

    For Use in Winemaking

    Yeast selected for the production of traditional method sparkling wines. Resistant to high °Brix, high alcohol content, low pH and low temperatures, it is a fast fermenter that produces elegant and clean wines.
    Recommendations: Base wines; sparkling wines; traditional method; white and rosé wines.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    For Use in Cider Making

    Yeast selected for the production of traditional method sparkling wines. Produces refined aromas, clean fermentations in difficult conditions and complex ciders with elegant aromatics. Ferments well at lower temperatures, low nutritional requirements and minimal H2S production in must/juice with insufficient YAN.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    45-180-0500
    500 g
    $39.50
    - +
    45-180-0010
    10 Kg
    $490.00
    - +
  3. Enartis Ferm Q Citrus

    For Use in Winemaking

    • Fast fermenter
    • Medium nutrient requirements
    • Low VA and H2S production
    • Expresses terpenes and norisoprenoids (ß-glycosydase activity)
    • Produces complex wines with intense zesty, citrus, grapefruit, tropical fruit, peach, pear and pineapple aromas 

    Tip: Increase terpenes and norisoprenoids production by using Enartis Tan Citrus during fermentation
    Recommendations: Varietal expression; citrus aromas; thiol production; terpenes and norisoprenoids production; ester and acetate production
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

    Enartis Ferm Q Citrus gave my wines incredible aromatics and massive sensory expression. We frequently perceive distinct notes of pineapple, orange and guava. Enartis Ferm Q Citrus reminds me of landing in Hawaii!
    Lucas Meeker, Winemaker, The Meeker Vineyards, CA

    For Use in Cider Making

    Intensifies zesty and fresh notes of citrus, tropical fruit, flowers, peach, pear and pineapple. Low producer of H2S. Minimal nutrition requirements.
    Tip: Aroma production is increased by using in combination with Enartis Tan Citrus during fermentation.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)


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    Product

    Size

    Price

    Quantity

     

    45-302-0500
    500 g
    $39.50
    - +

  4. Enartis Ferm ES Floral

    For Use in Winemaking

    A strain that produces intense floral aromas of white roses, hawthorn, etc. and of sweet white fruit such as pear and apricot. It is suitable for the fermentation of white wines as well as rosé and young red wines to enhance aromatic complexity
    Application: Fresh and easy to drink wines.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

    For Use in Cider Making

    Quick fermenter, delicate aromas of apple blossom, candied apple and spices. At moderate fermentation temperatures (18- 24°C), shows increase in floral and fruit notes, producing elegant and complex ciders. 
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    45-160-0500
    500 g
    $24.75
    - +
    45-160-0010
    10 Kg
    $425.00
    - +
  5. Enartis Ferm MB15

    For Use in Winemaking

    Pinot noir isolate from Sonoma Coast, California. Its high polyphenol extraction capacity improves red wine structure, color intensity and stability. It respects varietal character and terroir, while enhancing floral, fruit and spice expression.
    Recommendations: Fruit-forward red wines; varietal expression; intense color; medium-to-long ageing; Pinot Noir, Syrah, Zinfandel, Grenache, Nebbiolo, Sangiovese, Cinsault, Pinotage, and Barbera.
    Dosage: 200 g/ton

    For Use in Cider Making

    Isolated in Sonoma County north of Gravenstein Hwy. Enhances spice and fruit aromas, while maintaining apple orchard characters. Strong fermenter, it ensures a fast and complete fermentation. Produces complex and elegant ciders with exceptional mouthfeel. Low producer of H2S, minimal nutritional requirements.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    45-065-0500
    500 g
    $42.50
    - +
    45-065-0010
    10 Kg
    $550.00
    - +
  6. Enartis Ferm ES 181

    For Use in Winemaking

    • Fast fermenter
    • Low nutrient requirements
    • Low VA, H2S and SO2 production
    • Expresses thiols (ß-lyase activity) in reductive conditions and produces intense varietal and fermentation aromas
    • Produces complex wines with grapefruit, tropical fruit, passion fruit and fresh fruit aromas

    Recommendations: Intense aromas; thiol production; varietal expression; ester and acetate production
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

    For Use in Cider Making

    Yeast strain with dual ability to express thiols (ß-lyase activity) and produce high content of esters. Expresses thiol precursors (grapefruit, tropical fruit, and passion fruit) and produces intense cultivar aromas. Good fermenter at low temperatures and in reductive conditions. Low producer of H2S, medium nutritional requirements.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    45-120-0500
    500 g
    $39.50
    - +
    45-120-0010
    10 Kg
    $490.00
    - +
  7. Enartis Ferm AMR-1

    For Use in Winemaking

    Isolated from dried grapes destined for Amarone wine production. Resistant to high °Brix, high alcohol content, low pH and ferments well at low temperatures. It produces elegant, clean wines with dark fruit, spice and varietal characters. It releases large amounts of polysaccharides, thus improving mouthfeel and color stability.
    Recommendations: Late harvest; high °Brix; low temperature fermentation; cold climate areas; rosé and red wines.
    Dosage: 200 g/ton

    For Use in Cider Making

    Isolated from dried grapes destined for Amarone wine production. Ferments well at low temperatures (50-60°F, 10-15°C). Produces elegant, vibrantly aromatic and cultivar-driven ciders. Releases polysaccharides to balance mouthfeel and texture of finished cider. Recommended for ice cider and low temperature fermentations.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    45-511-0500
    500 g
    $39.50
    - +

7 Results

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