Yeast

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  1. Enartis Pro Perlage

    • Yeast derivatives rich in sulfur-containing peptides that release large amount of readily-soluble mannoproteins.
    • Ensures antioxidant protection and protects aromas and color.
    • Improves colloidal, protein and tartrate stability and foaming properties
    • Increases shelf life of base wines and protects wine during storage before second fermentation.
    • Produces fresh, round and balanced sparkling base wines. 
    Recommendations: Antioxidant; aroma protection; improve mouthfeel; improve foaming properties; protect base wine during storage.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)


     

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    35-418-0001
    1 Kg
    $80.00
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  2. Enartis Ferm Perlage Fruity

    In addition to ensuring a complete and clean fermentation, this yeast strain is used to produce ‘modern’ style base white with intense aromas of fresh fruit. It releases a large amount of mannoproteins during sur lies ageing that improve mouthfeel and color stability.
    Recommendations: White, rosé and red sparkling base wines; aromatic sparkling wines; prise de mousse; pressure tank; Charmat method.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) for base wine


     

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    45-181-0500
    .5 Kg
    $39.00
    - +

  3. Enartis Ferm Perlage D.O.C.G

    Used for primary fermentation of base wines and prise de mousse in pressure tanks, it assures a regular and complete fermentation. It produces very clean wines characterized by delicate white fruit aromas, low volatile acidity and an elegant palate.
    Recommendations: Primary or secondary fermentation of wines produced using the Charmat Method. 
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) for base wine
                     10-20 g/hL (0.8-1.7 lb/1000 gal) for second fermentation

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    45-182-0500
    .5 Kg
    $39.00
    - +

  4. Enartis Ferm D20

    Yeast isolate from the top Cabernet Sauvignon block on DAOU Mountain, in Paso Robles, in the Adelaida Appellation. Enartis Ferm D20 is recommended for the production of high-end red wines intended to be aged. It tolerates high fermentation temperatures, promotes extraction of phenolic compounds, and reduces the perception of green notes while enhancing aromatic intensity and complexity. Particularly suited for Cabernet Sauvignon and other Bordeaux varietals. Isolated in collaboration with DAOU Vineyards and Winery.
    Application: High-end red wines to be aged; high potential alcohol; high temperature fermentations; Bordeaux varieties. 
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-060-0500
    500 g
    $47.50
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  5. Enartis Ferm 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 light-struck defect.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-110-0500
    500 g
    $39.40
    - +
    45-110-0010
    10 Kg
    $485.00
    - +
  6. Enartis Ferm WS

    25 years of fermentation excellence now in active dry form! After 25 years of significant success in liquid form, WS yeast is now available as an Active Dry Yeast. Isolated from late harvest Zinfandel from Williams-Selyem Winery, WS is considered one of the most robust California yeast strains. It is well-suited for a wide spectrum of red and white varietals and is recommended for fermentation of high °Brix juice and to restart stuck or sluggish fermentations. Enartis Ferm WS respects varietal and terroir characters and augments fruit and spice expression, while contributing to both excellent complexity and structure enhancement with soft tannin extraction. It is particularly recommended for the production of high alcohol wines destined for medium to long-term ageing.
    Application: Wide spectrum of red and white varietals, particularly Pinot Noir and Zinfandel; fermentation of must with high °Brix; restart stuck or sluggish fermentations.
    Dosage: 200 g/ton or 20-40 g/hL (1.67-3.3 lb/1,000 gal)

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    45-053-0500
    500 g
    $42.50
    - +
    45-052-0010
    10 Kg
    $550.00
    - +
  7. Enartis Ferm 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: 20-40 g/hL (1.67 - 3.3 lb/1,000 gal)

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    45-511-0500
    500 g
    $42.50
    - +

  8. Enartis Ferm 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). In the presence of a good source of aminoacids, Q Citrus can help improve the aromatic quality of neutral grapes. Good production of glycerol contributes wine volume and fullness.
    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)

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    45-302-0500
    500 g
    $39.70
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  9. Enartis Ferm Q5

    Enartis Ferm Q5 is a yeast strain suitable for the production of highquality, 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

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    45-301-0500
    500 g
    $39.70
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  10. VQ Assmanshausen

    The most popular yeast for Pinot Noir production. With its desirable characteristics of long lag time and alcohol tolerance up to 15%, this yeast is perfect for enhancing spicy characters. It contributes excellent complexity and good structural enhancement. Because of its exceptional characteristics, VQ Assmanshausen is also a good choice for Zinfandel, Syrah, Sangiovese, Barbera, and some white wine varietals like Riesling and Gewürztraminer.
    Application: Complex red wines; complex white wines.
    Dosage: 200 g/ton 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-510-0500
    500 g
    $44.45
    - +
    45-510-0010
    10 Kg
    $576.00
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  11. VQ 51

    The classic red Bordeaux isolate for high quality red wine production including Merlot, Zinfandel, Cabernet, Syrah, and other varietals. VQ 51 enhances varietal aromas and adds to complexity by improving fruit notes. Thanks to the abundant release of mannoproteins, it contributes to color stability and increased mouthfeel.
    Application: Structured, complex red wines; Bordeaux varietals.
    Dosage: 200 g/ton

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    45-505-0500
    500g
    $44.45
    - +
    45-505-0010
    10 Kg
    $576.00
    - +
  12. 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)

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    45-500-0500
    500 g
    $44.45
    - +
    45-500-0010
    10 Kg
    $576.00
    - +
  13. Enartis Ferm 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: Fruity white wines obtained from neutral grapes.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-165-0500
    500 g
    $24.75
    - +
    45-165-0010
    10 Kg
    $425.00
    - +
  14. Enartis Ferm SB

    Saccharomyces cerevisiae recommended for young white wine and rosé wine production. Alcohol tolerance up to 14% v/v. Optimum fermentation temperature range 16 to 30°C.
    Application: White and rosé wines; production of tank fermented sparkling wines (Charmat method); re-fermentation after sugar addition.
    Dosage: 20-40 g/hL (1.67 - 3.3 lb/1,000 gal)

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    45-155-0500
    500 g
    $24.25
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    45-155-0010
    10 Kg
    $285.00
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  15. Enartis Ferm ES 181

    Ferments well at low temperatures and with adequate nutrition. Produces fermentation aromas which integrate without overshadowing varietal character. It possesses intense ß-lyase activity, therefore it’s recommended for the fermentation of aromatic varieties such as Sauvignon Blanc.
    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)

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    45-120-0500
    500 g
    $39.40
    - +
    45-120-0010
    10 Kg
    $485.00
    - +
  16. Enartis Ferm 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.
    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)

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    45-115-0500
    500 g
    $39.40
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    45-115-0010
    10 Kg
    $485.00
    - +
  17. Enartis Ferm ES 123

    Produces very intense and fresh aromas of green apple, pear and flowers. These aromas are very stable over time, therefore it’s recommended for the vinification of white wines obtained from neutral grapes and for the production of very aromatic wines destined for the production of spirits.
    Application: Fruity white wines obtained from neutral grapes; wines destined for the production of spirits.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-105-0500
    500 g
    $39.40
    - +
    45-105-0010
    10 Kg
    $485.00
    - +
  18. Enartis Ferm MB15

    Pinot noir isolate from Campbell Ranch Vineyard, outside of the town of Annapolis, in the Sonoma Coast Appellation. Enartis Ferm MB15 respects varietal character and terroir, while enhancing floral, fruit and spice expressions. It contributes to both excellent complexity and structural enhancement as well as helps with polyphenol extraction and color preservation. Wines produced with Enartis Ferm MB15 are distinguished by bright and dense color, balanced mouthfeel and aromatic finesse. From Sonoma to Temecula, from Italy to Spain, several wineries trialed this yeast with excellent results and a common comment on its performance: “Great and distinctive aromatics.” Isolated in collaboration with Bannister Wines.
    Application: Pinot noir; fruit forward reds. 
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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

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    45-185-0500
    500 g
    $39.40
    - +
    45-185-0010
    10 Kg
    $485.00
    - +
  20. Enartis Ferm 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

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    45-170-0500
    500 g
    $39.40
    - +
    45-170-0010
    10 Kg
    $485.00
    - +
  21. Enartis Ferm 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

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    45-140-0500
    500 g
    $39.40
    - +
    45-140-0010
    10 Kg
    $485.00
    - +
  22. Enartis Ferm 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

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    45-130-0500
    500 g
    $24.75
    - +
    45-130-0010
    10 Kg
    $425.00
    - +
  23. Enartis Ferm Vintage Red

    This strain is characterized by the production of good fruit and spicy aromas, along with its capacity to ferment within a wide temperature range (18-35°C, 64-95°F) and its low nutritional requirements. Because of these characteristics, it allows for the production of regal red wines even under difficult conditions.
    Application: Red wines of medium to long ageing times; grand red wines; oak aged red wines.
    Dosage: 200 g/ton

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    45-125-0500
    500 g
    $39.40
    - +
    45-125-0010
    10 Kg
    $485.00
    - +
  24. Enartis Ferm Primitivo

    Isolated from Primitivo grapes in the South of Italy. Recommended for the production of Primitivo and Zinfandel destined for medium to long-term ageing. It respects the aromatic profile of the grape variety and terroir as well as increases ripe berry aromas and spicy notes. Ideal for the production of complex and well-structured wines with an elegant bouquet of cherries and plums.
    Application: Enhance berry and spice notes; medium-long term aged wines.
    Dosage: 200 g/ton

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    45-054-0500
    500 g
    $39.40
    - +
    45-054-0010
    10 Kg
    $485.00
    - +
  25. Enartis Ferm Perlage

    A strain selected for the production of traditional method sparkling wines. It produces wines with very elegant and clean aromas that express the characteristics of the grape variety and of the region. It is resistant to high sugar and alcohol concentrations, low pH and low temperatures. It allows for complete and quick sugar consumption and avoids the production of undesirable compounds. It can also be successfully used during primary fermentation of white wines.
    Application: Fermentation of base wine for sparkling wines; varietal white wines; bottle and tank fermented sparkling wines.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal) in primary fermentation
                    10-20 g/hL (0.8-1.7 lb/1,000 gal) in sparkling wine production

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    45-180-0500
    500 g
    $39.40
    - +
    45-180-0010
    10 Kg
    $485.00
    - +
  26. Enartis Ferm EZ Ferm 44

    EZ Ferm improved! This strain combines high alcohol tolerance (17.5%), strong fermentation kinetics and minimal nutritional needs with a strong affinity for fructose metabolism. EZ Ferm 44 is the recommended yeast for solving problems of sluggish and stuck fermentations.
    Application: Restarting sluggish and stuck fermentations.
    Dosage: 400 g/ton or 40 g/hL (3.4 lb/1,000 gal)

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    45-175-0500
    500 g
    $39.40
    - +
    45-175-0010
    10 Kg
    $485.00
    - +
  27. Enartis Ferm ES Floral

    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)

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    45-160-0500
    500 g
    $24.75
    - +
    45-160-0010
    10 Kg
    $425.00
    - +
  28. Enartis Ferm Top 15

    A vigorous strain with high alcohol tolerance (17%), able to ferment at low temperatures. It can be used in the vinification of white, red and rosé wines as well as in the production of sparkling wine fermented in the bottle and stainless steel tanks. It produces wines with very clean aromas that express the characteristics of the grape.
    Application: White, red and rosé wines; sparkling wine.
    Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

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    45-150-0500
    500 g
    $24.75
    - +
    45-150-0010
    10 Kg
    $425.00
    - +
  29. Enartis Ferm EZ Ferm

    This blend of two different strains (Saccharomyces cerevisiae + bayanus) is highly successful in preventing sluggish and stuck fermentations with high alcohol tolerance (16.5%), minimal nitrogen needs, wide range of fermentation temperatures (12- 34°C, 54-93°F), and a great capacity to dominate. It respects the varietal aromatic characteristics of the grape.
    Application: Prevention of sluggish and stuck fermentations; wine with high alcohol content; late-harvest wines.
    Dosage: 200-400 g/ton

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    45-145-0500
    500 g
    $39.40
    - +
    45-145-0010
    10 Kg
    $485.00
    - +

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