Yeast

• EnartisFerm Q ET is a multipurpose yeast that does not require rehydration.
• Direct inoculation (EasyTech) saves time and labor and facilitates yeast preparation, but above all, it reduces the risk of mistakes that can compromise a good fermentation process.
• EnartisFerm Q ET is a varietal strain, good fermenter in a wide temperature range that is well suited to the fermentation of quality white, red and rosé wines.

Applications: Direct inoculation; white, red and rose wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

Particularly vigorous yeast strain that adapts to all types of wine. It respects the varietal expression of the grape but if properly nourished, produces delicate fermentative aromas that increase wine complexity. Thanks to its partial demalicant action and its ability to synthesize nice amounts of glycerol, it produces round and voluminous wines on the palate.
Application: White, red and rosé wines.
Dosage: 20-40 g/hL

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

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

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)

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)

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