Distilled Beverage Products

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  1. EnartisFerm Spirit HT
    This high performance distillers’ yeast was selected for its resistance to high temperature, alcohol and acid, and its ability to use a wide diversity of starch sources, making it a reliable and high-quality yeast for fermentation of all starch-based spirits brewing.
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    45-051-0500
    500 g
    $17.50
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  2. EnartisFerm 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
    $40.00
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    45-175-0010
    10 Kg
    $500.00
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  3. EnartisFerm 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
    $25.00
    - +
    45-155-0010
    10 Kg
    $300.00
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  4. Nutriferm ML

    Nutriferm ML is a nutrient specific for malolactic bacteria. Increasing nutrients in wine stimulates the growth of bacteria at inoculation and improves cell division. Nutriferm ML provides polysaccharides, amino acids, co-factors and vitamins. The cellulose contained in the preparation acts as a support for bacteria cells and absorbs compounds that may inhibit cell growth. The combined effect of Nutriferm ML’s components ensures the domination of the inoculated strain over natural flora and dramatically reduces the length of malolactic fermentation. It’s particularly recommended to promote malolactic fermentation in difficult wines.
    Application: Promote malolactic fermentation; high acid wines.
    Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

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    35-510-0001
    1 Kg
    $33.00
    - +
  5. EnartisML Silver
    • Freeze-dried form for direct addition after rehydration.
    • Isolated from Sonoma County, California.
    • Fast and complete malolactic fermentation even under difficult conditions such as high alcohol and polyphenol content.
    • Respects aromatic characteristics of wine and does not produce biogenic amines.

    Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; fruity wines.

    Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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    35-505-1000
    1000 hL
    $2,700.00
    - +
    35-505-0000
    2.5 hL
    $24.50
    - +
    35-505-0025
    25 hL
    $135.00
    - +
    35-505-0250
    250 hL
    $750.00
    - +
  6. EnartisTan Max Nature

    For Use in Winemaking

      • Condensed tannin extracted from exotic species wood.
      • Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity.
      • Increases roundness and builds mid palate.


      Recommendations: Balance mouthfeel; reduce off-aromas; eliminate and prevent reductive notes; reduce herbaceous notes; complexity; white, rosé, sparkling and red wines.
      Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

      For Use in Cider Making

      • Condensed tannin extracted from exotic species wood
      • Designed for mouthfeel and aromatic improvement
      • Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity
      • Contributes to mouthfeel by increasing roundness and filling mid-palate

      Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

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      35-320-0001
      1 Kg
      $78.00
      - +
      35-320-0010
      10 Kg

      Regular Price: $640.00

      Special Price $504.00

      - +
    • EnartisTan Napa
      • Tannin extracted from American oak.
      • Extends barrel life and boosts oak aromas in neutral barrels.
      • Enhances aromas of vanilla, caramel, coconut, coffee and cocoa.
      • Increases wine structure and “sweetness” and balances astringency.

      Recommendations: Extend barrel life; oak aromas; complexity; balance mouthfeel; increase wine length; softness; white, rosé, red and sparkling wines.
      Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

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      35-307-0250
      .25 Kg
      $286.00
      - +
      35-307-0001
      1 Kg
      $980.00
      - +
    • Nutriferm Advance

      For Use in Winemaking

      • Complex additive containing DAP yeast hulls, and cellulose.
      • Prevents irregular kinetics while maintaining efficient sugar transports.
      • Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action.

      Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
      Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

      For Use in Cider Making

      • Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
      • Prevents irregular kinetics while maintaining efficient sugar transport
      • Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action 

      Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
      Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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      35-215-0001
      1 Kg
      $26.00
      - +
      35-215-0010
      10 Kg
      $175.00
      - +
    • Nutriferm Energy
      • 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)

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      35-200-0001
      1 Kg
      $45.00
      - +
      35-200-0010
      10 Kg
      $390.00
      - +
    • EnartisML MCW Direct Addition

      • Freeze-dried form
      • Extremely resistant to difficult conditions (low pH, high alcohol)
      • Develops creamy and buttery notes
      Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; creamy, buttery aromas.

      Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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      30-031-0003
      for 2.5 hL
      $31.00
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      30-031-0025
      for 25 hL
      $135.00
      - +
      30-031-0250
      for 250 hL
      $760.00
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    • Unico #1
      • Ellagic oak tannin.
      • Intense and delicate vanilla, chocolate and toasted oak aromas.
      • Contributes to volume and structure of wine.

      Recommendations: Medium-toasted oak aromas; structure; balance mouthfeel; white, rosé, red and sparkling wines.
      Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

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      35-380-0250
      250 g
      $350.00
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    • EnartisTan Elevage

      For Use in Winemaking

      • Tannin extracted from seasoned French oak.
      • Binds with mercaptans and eliminates sulfur off-aromas.
      • Contributes to elegant vanilla, caramel and licorice notes.

      Recommendations: Eliminate and prevent reductive notes; clean aromas; reduce off-aromas; rosé and red wines.
      Dosage: 2-15 g/hL (0.2-1.3 lb/1,000 gal)

      For Use in Cider Making

      • Ellagic tannins extracted from oak staves aged in open air
      • Good antioxidant protection and treats reductive characters
      • Imparts elegant vanilla, caramel and licorice

      Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)

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      35-340-0001
      1 Kg
      $250.00
      - +

    • EnartisTan Extra
      • Tannin extracted from seasoned oak.
      • Enhances vanilla, caramel, cocoa and toasted oak aromas.
      • Contributes to softness and “sweetness” sensation and balances astringency.

      Recommendations: Oak aromas; improve mouthfeel; softness; roundness; white, rosé and red wines.
      Dosage: 2-10 g/hL (0.16-0.8 lb/1,000 gal)

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      35-335-0001
      1 Kg
      $640.00
      - +

    • EnartisTan Max Nature

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      35-320-0010
      10 Kg

      Regular Price: $640.00

      Special Price $504.00

      - +

    • Incanto Barrel Boost Vanilla
      • American oak, light-medium toast.
      • Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter and caffe latte.
      • Increases softness, volume and freshness accompanied by a pleasant increase in tannic sensation.

      Size: 25 cm x 2.7 cm x 0.9 cm
      Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
      Contact time: Minimum of 3 months, optimal at 4 months.

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      35-930-0005
      24 Ministaves

      Regular Price: $105.00

      Special Price $81.60

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    • Incanto Barrel Boost Toffee
      • French oak, medium-plus toast.
      • Caffè macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
      • Very smooth, sweet and complex.

      Size: 25 cm x 2.7 cm x 0.9 cm
      Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
      Contact time: Minimum of 3 months, optimal at 4 months.

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      35-930-0004
      24 Ministaves
      $105.00
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    • Incanto Barrel Boost Special Fruit
      • French oak, medium toast.
      • Light spice, toast, chocolate, caramel and vanilla notes that enhance fruitiness and complexity.
      • Increases smoothness, volume and structure without imparting excessive tannins.

      Size: 25 cm x 2.7 cm x 0.9 cm
      Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
      Contact time: Minimum of 3 months, optimal at 4 months.

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      35-930-0003
      24 Ministaves
      $105.00
      - +

    • Incanto Barrel Boost Dark Chocolate
      • French oak, heavy toast.
      • Cocoa, bitter chocolate, black coffee, toasted almond, toasted hazelnut, licorice and pepper.
      • Increases softness, volume and pleasant tannins.

      Size: 25 cm x 2.7 cm x 0.9 cm
      Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
      Contact time: Minimum of 3 months, optimal at 4 months.

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      35-930-0002
      24 Ministaves
      $105.00
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    • Incanto Barrel Boost Caramel
      • French oak, medium toast.
      • Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla and light spice.
      • Increases smoothness and sweetness.

      Size: 25 cm x 2.7 cm x 0.9 cm
      Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
      Contact time: Minimum of 3 months, optimal at 4 months.

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      35-930-0001
      24 Ministaves
      $105.00
      - +

    • Incanto Barrel Boost Cream
      • French oak, medium toast.
      • Custard, coconut, butter, cappuccino, licorice and dried fruit.
      • Increases softness, volume and sweetness without imparting excessive tannins.

      Size: 25 cm x 2.7 cm x 0.9 cm
      Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
      Contact time: Minimum of 3 months, optimal at 4 months.

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      35-930-0000
      24 Ministaves
      $105.00
      - +

    • Incanto Chips Vanilla
      • American oak, light-medium toast.
      • Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter and caffe latte.
      • Increases softness, volume and freshness accompanied by a pleasant increase in tannic sensation.

      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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      35-925-0010
      10 Kg
      $150.00
      - +

    • Incanto Chips Toffee
      • French oak, medium-plus toast.
      • Caffè macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
      • Very smooth, sweet and complex.

      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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      35-924-0010
      10 Kg
      $150.00
      - +

    • Incanto Chips Special Fruit
      • French oak, medium toast.
      • Light spice, toast, chocolate, caramel and vanilla notes that enhance fruitiness and complexity.
      • Increases smoothness, volume and structure without imparting excessive tannins.

      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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      35-923-0010
      10 Kg
      $150.00
      - +

    • Incanto Chips Natural
      • French oak, untoasted.
      • Fresh fruit, white fruit, vanilla, coconut. Preserves aromatic characteristics of wine.
      • Increases  structure, volume, and smoothness and improves balance and finesse.


      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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      35-922-0010
      10 Kg
      $105.00
      - +

    • Incanto Chips Dark Chocolate
      • French oak, heavy toast.
      • Cocoa, bitter chocolate, black coffee, toasted almond, toasted hazelnut, licorice and pepper.
      • Increases softness, volume and pleasant tannins.


      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

       

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      35-921-0010
      10 Kg
      $150.00
      - +

    • Incanto Chips Cream
      • French oak, medium toast.
      • Custard, coconut, butter, cappuccino, licorice and dried fruit.
      • Increases softness, volume and sweetness without imparting excessive tannins.

      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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      35-920-0010
      10 Kg
      $150.00
      - +

    • Incanto Chips Caramel
      • French oak, medium toast.
      • Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla and light spice.
      • Increases smoothness and sweetness.

      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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      35-919-0010
      10 Kg
      $150.00
      - +

    • EnartisZym RS

      For Use in Winemaking

      • Liquid pectolytic enzyme, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
      • Break down “hairy zone”of pectins and hemicelluloses
      • Intense and fast depectinization

      Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing; overripe grapes.
      Dosage: 1-3 mL/hL (38-113 mL/1,000 gal)

      For Use in Cider Making

      • Liquid pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
      • Intense and rapid depectinization reaction
      • Reduces solid content and improves filtration

      Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
      Dosage: 1-3 mL/hL (38-114 mL/1,000 gal) for juice
                     3-6 mL/hL (114-227 mL/1,000 gal) for cider

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      35-160-0001
      1 Kg
      $165.00
      - +

    • Incanto Chips Complexity
      • French oak, heavy toast.
      • Coffee and toast made complex by sweeter aromas of vanilla, coconut and caramel.
      • Increases structure, softness and sweetness perception.

      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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      35-928-0010
      10 Kg
      $105.00
      - +

    • Incanto Chips SLI
      • American oak, untoasted.
      • Enhances the varietal characteristics of grapes and increases freshness and longevity of aromas.
      • Increases volume, softness and structure without increasing tannic sensations.
      • Increases ageing potential.

      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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      Price

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      35-927-0010
      10 Kg
      $82.50
      - +

    • EnartisFerm Spirit W&B
      This high performance distillers’ yeast was selected specifically for bourbon, wheat and rye whiskies and produces a spirit with an excellent Bourbon congener profile that compliments barrel ageing and produces a distinguished mouthfeel. Traditional bourbon strain capable of upper-medium gravity mashes of up to 25 °Brix, 2-4 day fermentations. Widely used in whisky production.
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      45-049-0010
      10 Kg
      $450.00
      - +
      45-049-0500
      500 g
      $22.50
      - +
    • Nutriferm Gradual Release

      For Use in Winemaking

      • Innovative nutrient composed of DAP, gallic tannin and untoasted oak tannins.
      • Specific packaging that controls the release of its content during fermentation. Due to the particular permeability of the bag, yeast nutrients are gradually released into fermenting must. The release begins at the end of yeast growth phase (alcohol presence) and continues for up to 8 days.
      • Ensures complete fermentation, prevents H2S production, prevents stuck or sluggish fermentation and improves freshness and aromatic cleanliness.
      • Facilitates nutrition management, limits cellar operation.

      Recommendations: Barrel fermentation; tank fermentation; Charmat method.
      Usage: Anchor bag to top of tank or to barrel bung before filling.
      Dosage

      • 0.5 Kg bag contains 450 g of diammonium phosphate. Recommended for 10-50 hL of must.
      • 1 Kg bag contains 900 g of diammonium phosphate. Recommended for 25-100 hL of must.
      • 5 Kg bag contains 4,500 g of diammonium phosphate. Recommended for 100-500 hL of must. 

      For Use in Cider Making

      • Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
      • Prevents irregular kinetics while maintaining efficient sugar transport
      • Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action

      Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
      Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

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      Price

      Quantity

       

      35-216-0005
      5 Kg
      $165.00
      - +
    • EnartisZym RS(P)

      For Use in Winemaking

      • Micro-granulated pectolytic, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
      • Break down “hairy zone”of pectins and hemicelluloses
      • Intense and fast depectinization

      Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing; overripe grapes.
      Dosage: 0.5-3 g/hL (0.04-0.25 lb/1,000 gal)


      For Use in Cider Making

      • Micro-granulated powdered pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
      • Intense and rapid depectinization reaction
      • Reduces solid content and improves filtration

      Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
      Dosage: 1-3 g/hL (0.08-0.25 lb/1,000 gal) for juice
                     3-6 g/hL (0.25-0.50 lb/1,000 gal) for cider

      RSP Settling

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      35-160-0100
      100 g
      $18.50
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    • EnartisTan TOF (Toffee)
      • Ellagic tannins extracted from medium/heavy-toasted French oak, aged in open air spaces for minimum two years.
      • Increases custard, butterscotch and toffee aromas and prevents reductive characters.
      • Improves wine structure and length and softens astringency.
      • Balances wine redox potential.

      Recommendations: Prevent reductive notes; increase vanilla and toffee aromas; increase structure and softness.
      Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

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      35-313-0500
      500 g
      $530.00
      - +

    • EnartisTan VNL (Vanilla)
      • Ellagic tannins extracted from medium-toasted French oak aged in open air spaces for minimum two years.
      • Increases vanilla, custard and coconut aromas and prevents reductive characters.
      • Improves wine structure and “sweetness.”
      • Balances wine redox potential.

      Recommendations: Prevent reductive notes; increase vanilla and coconut aromas; increase structure.
      Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

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      35-314-0500
      500 g
      $270.00
      - +

    • Incanto Chips Spice
      • French and American oak, various toast levels.
      • Spicy aromas - cloves, black pepper, licorice, cocoa, coffee made complex by notes of Bourbon, fruit, dried fruit and coconut.
      • Increases softness and structure.

      Dosage: 1-4 g/L in white vinification 
                       1-6 g/L in red vinification
                       1-2 g/L for light cider
                       1-4 g/L for heavy cider
      Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
      Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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      35-926-0010
      10 Kg
      $225.00
      - +

    • Nutriferm Osmobacti

      Nutrient and regulator of osmotic pressure, Nutriferm OsmoBacti helps selected malolactic bacteria survive in difficult wine conditions. When used at the end of the rehydration phase and prior to inoculation, OsmoBacti increases the rate of surviving cells thus allowing a more rapid start and faster conclusion of malolactic fermentation.
      Application: Nutrient for malolactic bacteria for difficult ML conditions.
      Dosage: 50 g for each 25 hL (660 gal) dose of bacteria

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      35-511-0100
      100 g
      $7.00
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    • EnartisZym Starch Alpha T

      Food grade amylase enzyme (1.4-a-D-glucan-4-glucanohydrolase: EC.3.2.1.1) in liquid form, produced by a submerged fermentation of Bacillus licheniformis. The enzyme hydrolyses the glucoside a-d- 1,4 bonds of the starch at random, producing soluble dextrins and oligosaccharides.It is extremely stable to heat and works well at low pH levels.

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      35-161-0025
      25 Kg
      $1,000.00
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    • EnartisFerm Spirit V&G
      Neutral congener profile makes this the perfect all-around yeast for producing a variety of award winning spirits, particularly vodka and gin. Its high tolerance to osmotic stress allows it to finish high gravity mash fermentations (29 °Brix) in three days. This versatile yeast strain has excellent finishing capabilities in grain-based or sugar mashes even in high gravity or high temperature fermentations.
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      45-048-0001
      1 lb
      $21.00
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    • EnartisFerm Spirit R
      This high performance distillers’ yeast was selected specifically for rum and produces a spirit with a robust congener profile as well as a distinguished mouthfeel that compliments rum. This strain works well in medium-to-high gravity mashes (up to 24 °Brix) with 3-5 day fermentations.
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      45-050-0500
      500 g
      $22.50
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    • EnartisML UNO
      • Freeze-dried form
      • Provides a quick start and complete malolactic fermentation
      • Reduces the risk of spontaneous fermentations
      • Production of wines with better sensory attributes

      Recommendations: Fast malolactic fermentation in white, red and rosé wines; Sequential inoculation; Co-inoculation.

      Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

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      Size

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      35-501-0025
      25 hL
      $85.00
      - +
      35-501-0250
      250 hL
      $640.00
      - +
      35-501-0002
      2.5 hL
      $15.50
      - +

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