By Winemaking Stage

CABERNET SAUVIGNON ISOLATE FROM DAOU VNEYARDS & WINERY, CALIFORNIA

• Moderate speed fermenter.
• High alcohol tolerant (up to 17%) and resistant to high temperatures (up to 38°C).
• Medium nutrient requirements.
• Produces powerful, complex and structured wines with long ageing potential.

Recommendations: High °Brix grapes; varietal expression; high temperature fermentation; white, rosé and red wines; fruity aromas; ester and acetate production.
Dosage: 200 g/ton

• Autolyzed yeast with an elevated content of free amino acids and survival factors and thiamine hydrochloride (vitamin B1).
• Elevated content of selected amino acids used by yeast as precursors of aromatic compounds to strongly increase intensity, freshness and complexity.
• Provides survival factors to improve yeast viability and ensure successful fermentation.

Usage: Dissolve in 10 times its weight of water and add after yeast inoculation. 

For Use in Winemaking
Tip: To increase the aromatic impact of Nutriferm Arom Plus, use a strong ester and acetate producer yeast.
Dosage: 15-30 g/hL (1.2 - 2.5 lb/1,000 gal)

For Use in Cider Making
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

For Use in Winemaking

PINOT NOIR ISOLATE FROM SONOMA COAST, CALIFORNIA

• Moderate speed fermenter.
• Low nutrient requirements.
• High polyphenol extraction capacity.
• Respects varietal character and terroir, while enhancing floral, fruit and spicy notes
• It is also a good choice for Zinfandel, Grenache, Nebbiolo, Sangiovese, Cinsault, Pinotage, and Barbera.

Recommendations: Fruity and spicy aromas; varietal expression; intense color; structure and roundness.

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)

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)

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

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

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

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

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

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)

• 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)

• 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)

• Autolyzed yeast with an elevated content of free amino acids and survival factors and thiamine hydrochloride (vitamin B1).
• The high content of selected amino acids used by yeast as precursors of aromatic compounds to increase intensity, freshness and complexity.

Tip: To increase the aromatic impact of Nutriferm Arom, use an ester and acetate producing yeast.
Usage: Dissolve in 10 times its weight of water and add to juice after yeast inoculation.
Dosage: 30 g/hL (2.4 lb/1,000 gal)

• Autolyzed yeast with an elevated content of free amino acids and thiamine hydrochloride (vitamin B1).
• Shortens lag phase, prevents formation of H2S and acetic acid, and increases production of polysaccharides.
• Vital in initial phases of yeast multiplication.

Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.

For Use in Winemaking
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

For Use in Cider Making
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

• Inactivated yeast with high content of immediately soluble mannoproteins.
• High antioxidant protection.
• Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
• Softens astringency and balances bitterness.
• Improves color, protein and tartrate stability.

Recommendations: Antioxidant; improve mouthfeel; white, rosé and red wines; fruity and spicy aromas; roundness and volume; softness; increase wine length; cider.
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

A mixture of cell walls with a high content of soluble mannoproteins and condensed and ellagic tannins, specifically designed for red grape fermentation. Wines treated with Enartis Pro Round have more vibrant and stable color, intense fruit aromas and a softer and well balanced profile. Recommended for rosé and young red wines, especially with high acidity and astringency.
Application: Rosé and young red wines; color stability; enhance fruit aromas; increase volume and structure.
Dosage: 150-500 g/ton

For Use in Winemaking

• Inactivated yeast rich mannoproteins.
• Ensures antioxidant protection.
• Produces fresher and more intense aromatic profiles.

Recommendations: Antioxidant; improve mouthfeel; roundness and volume; white and rosé wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

• Yeast derivatives rich in sulfur-containing peptides
• Releases readily-soluble yeast mannoproteins that improve mouthfeel and body
• Ensures antioxidant protection
• Produces fresher, more intense and lasting aromas
• Softens astringency and balances bitterness

Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)