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 aroma 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
    - +

  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
    $39.50
    - +

  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
    $39.50
    - +

  4. Enartis Ferm Aroma White
    • Moderate speed fermenter
    • Medium/high nutrient requirements
    • Low VA, H2S and SO2 production
    • Expresses thiols (ß-lyase activity)
    • Fermentation at 15-17°C favors fresh citrus and mineral notes; 18-21°C favors tropical and stonefruit aromas
    • Low producer of riboflavin: reduce risk of light-struck defect

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

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    45-110-0500
    500 g
    $39.50
    - +
    45-110-0010
    10 Kg
    $490.00
    - +
  5. Enartis Ferm Q9
    • Fast fermenter
    • High nutrient requirements
    • Low VA, SO2 and H2S production
    • Expresses thiols (ß-lyase activity)
    • Produces complex wines with high mineral, roasted coffee and flinty notes. Intense gunpowder, citrus, grapefruit, tropical fruit, pear and pineapple aromas

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

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    45-047-0500
    500 g
    $39.50
    - +

  6. 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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    45-053-0500
    500 g
    $42.50
    - +
    45-052-0010
    10 Kg
    $550.00
    - +
  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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    45-511-0500
    500 g
    $39.50
    - +

  8. 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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    45-302-0500
    500 g
    $39.50
    - +

  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
    $39.50
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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
    $44.50
    - +
    45-510-0010
    10 Kg
    $580.00
    - +
  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
    $44.50
    - +
    45-505-0010
    10 Kg
    $580.00
    - +
  12. VQ 10
    • Moderate speed fermenter
    • Short lag phase
    • Wide fermentation temperature range (10-25°C)
    • Alcohol tolerant (up to 17%)
    • Low nutrient requirements
    • Low VA, H2S and SO2 production
    • Preserves varietal fruit characters and produces delicate wines

    Recommendations: Varietal expression; white, rosé and sparkling wines; barrel fermentation.
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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    45-500-0500
    500 g
    $44.50
    - +
    45-500-0010
    10 Kg
    $580.00
    - +
  13. Enartis Ferm Top Essence
    • Moderate speed fermenter
    • Short lag phase
    • Medium nutrient requirements
    • Low VA and H2S production
    • Produces aromatic wines and intense tropical fruit, pineapple, passion fruit and banana notes.

    Recommendations: Neutral grapes; ester and acetate production; young wines.
    Dosage: 20-40 g/hL (1.7-3.4 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
    • Fast fermenter
    • Short lag phase
    • Wide fermentation temperature range (10-30°C)
    • Low nutrient requirements
    • Low VA, H²S production
    • Produces clean wines

    Recommendations: White, rosé and sparkling wines; large volume fermenter; ester and acetate production; charmat method.
    Dosage: 20-40 g/hL (1.67-3.4 lb/1,000 gal)

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    45-155-0500
    500 g
    $24.50
    - +
    45-155-0010
    10 Kg
    $290.00
    - +
  15. 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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    45-120-0500
    500 g
    $39.50
    - +
    45-120-0010
    10 Kg
    $490.00
    - +
  16. Enartis Ferm Vintage White
    • Moderate speed fermenter
    • Low nutrient requirements
    • Low VA, H2S and SO2 production
    • Release high amount of polysaccharides and create compact lees
    • Preserves varietal fruit, produces delicate wines with round and complex mouthfeel

    Recommendations: Barrel fermentation; varietal expression; lees ageing; complexity; elegant wines; roundness.
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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    45-115-0500
    500 g
    $39.50
    - +
    45-115-0010
    10 Kg
    $490.00
    - +
  17. Enartis Ferm ES 123
    • Medium speed fermenter
    • Medium lag phase
    • Medium/high nutrients requirements
    • Low VA, H2S and SO2 production
    • Expresses thiols (ß-lyase activity)
    • Fermentation at 15-17°C favors fresh citrus and mineral. Fermentation at 18-21°C favors tropical and stonefruit aromas

    Recommendations: Neutral grapes; ester and acetate production; elegant wines.
    Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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    45-105-0500
    500 g
    $39.50
    - +
    45-105-0010
    10 Kg
    $490.00
    - +
  18. 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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    45-065-0500
    500 g
    $42.50
    - +
    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
    $39.50
    - +
    45-185-0010
    10 Kg
    $490.00
    - +
  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
    $39.50
    - +
    45-170-0010
    10 Kg
    $490.00
    - +
  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
    $39.50
    - +
    45-140-0010
    10 Kg
    $490.00
    - +
  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
    $39.50
    - +
    45-125-0010
    10 Kg
    $490.00
    - +
  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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    Price

    Quantity

     

    45-054-0500
    500 g
    $39.50
    - +
    45-054-0010
    10 Kg
    $490.00
    - +
  25. 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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    45-180-0500
    500 g
    $39.50
    - +
    45-180-0010
    10 Kg
    $490.00
    - +
  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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    Price

    Quantity

     

    45-175-0500
    500 g
    $39.50
    - +
    45-175-0010
    10 Kg
    $490.00
    - +
  27. 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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    Price

    Quantity

     

    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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    Price

    Quantity

     

    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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    Size

    Price

    Quantity

     

    45-145-0500
    500 g
    $39.50
    - +
    45-145-0010
    10 Kg
    $490.00
    - +

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